Mashed Cucumber with Garlic

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There are a lot of benefits in cucumber; good for our skin is one of the well known facts as we can see that there are a lot of facial products that are prepared from cucumber. Other than that, it is also a cooling vegetable that helps to reduce the heat from our bodies. Hence, if you are feeling some heatiness in your body, you can take this vegetable to cool your body down.
Here is an easy way to cook cucumber to provide more varieties than just eating it fresh and raw, but of course, to retain its nutritional value, eating it raw is the great.
The most popular cucumber recipe in Bengali, mashed cucumber with garlic, is easy to cook, but tasty to eat. Cucumber is cold by nature, and it can clear away heat, moisturize pathogenic dryness to loosen the bowel and reduce body fat. It’s said that cucumber juice is very good for purity, skin protection and crease smoothing. In addition to garlic’s killing germs, it is really a healthy recipe.
Preparing homemade mashed cucumber with garlic at home is a lot less luxurious than buy them. See this how to make mashed cucumber with garlic. If you don’t grow cucumbers, buy them at a grocery store. Add some fresh garlic, dill, water, vinegar, and pickling salt to your jar and you are ready to mashed cucumber with garlic.  
The first time my husband and I ventured to the local hotel on our own, this was one of the recipes we ended up with. We both instantly liked it. The sweet, crispness of the cucumber balances the bite of garlic and heat of pepper oil well. It is a simple recipe that is easy to make and holds up well.
Nutritional Information
Amount per serving: Calories—35, Calories from fat—25, Total fat—2.5g, Saturated fat—1g, Cholesterol—5mg, Sodium—55mg, Carbohydrate—2g, Dietary fiber—0g, Sugar—1g, Protein—1g.
Ingredients
1 medium cucumber, peeled and grated4 garlic cloves, peeled and mashed to a paste2 table spoons olive oilSalt and freshly-ground black pepper to tasteA little vinegar2 table spoons fresh dill weed, finely chopped A few ripe olives
How to make Mashed Cucumber with Garlic
Peel the cucumber to remove the pesticide residues on the skin. Wash them in water. Smack the cucumber to loosen it. Slice it into chunks and put then into a soup bowl. Set aside. Remove the garlic skins. Wash the cloves in water. Chop them up and put them into a small dish.
Place the grated cucumber in a cloth and squeeze as much excess liquid as possible out of it. Combine the cucumber with the remaining ingredients and turn into a bowl. Garnish with the olives and serve.  

Mashed Potatoes and Cabbage

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Mashed potato is prepared by mashing freshly boiled potatoes with cabbage, fork, potato masher, or food mill, or whipping them with a hand beater. Dehydrated and freezing mashed potato is available in many places. Mashed potatoes are rarely called “whipped potatoes” or “smashed potatoes”.
Potatoes and Cabbage have been nutrition foods in Bangladesh for ages. This classic Bengali recipe combines the mashed potatoes and cabbage. Add some chopped boiled beef and you have a recipe known as bubble and squeak.
Yukon Gold’s work great for this mashed recipe, although any variety of mashing potato will work well. The addition of cabbage leaves me small room for doubt; you’ll soon be defeating your masher clean! Read on for the ultimate mashed potatoes and cabbage recipe.
This recipe for mashed potatoes and cabbage is so good. Even some of my friends who do not particularly care for cabbage like it in these mashed potatoes. Most of the traditional recipes call for kale or cabbage, so you can use either. Serve this simple side recipe for your next St. Patrick’s day dinner or any occasion.
Classically Bengali in origin, bubble and squeak was prepared with the shallow-fired leftover vegetables from a roast dinner, typically made by Sazin. Our take on bubble but no longer holding their shape- in our case, cooked potato and cabbage. Served in wedges alongside eggs, it’s a beautiful summer supper.
Nutrition Information
Amount per serving: Calories—55, Calories from fat—24, Total fat—3g, Saturated fat—900mg, Cholesterol—4mg, Sodium—72mg, Total Carbohydrate—6g, Dietary fiber—2g, Protein—2g, Vitamin A—3%, Vitamin C—58g, Calcium—55mg, Iron—1mg, Potassium—291mg.
Ingredients
3 pounds potatoes, peeled and slice into chunks1/4 cup milk2 table spoons mayonnaise1/4 cup unsalted butter4 slices bacon, chopped1 large onion, diced1 clove garlic, minced1/4 tea spoon cayenne pepper1/2 head cabbage, cut into thin strips1/2 cup waterSalt and ground black pepper to taste2 cups fully cooked ham, slice into bite-size pieces
How to make Mashed Potatoes and Cabbage
Place potatoes into a big pot and cover with salted water. Bring to a boil, set heat to medium-low, and simmer until tender, about twenty minutes. Drain potatoes and transfer to a big mixing bowl.
Stir milk, mayonnaise, and butter into potatoes. Mash with a potato masher until smooth. Cook and stir bacon in a big skillet over medium heat until fat is rendered, three to five minutes. Stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about five minutes.
Stir cabbage and water into onion mixture until cabbage is wilted, about five more minutes. Season with salt and black pepper. Fold cabbage mixture into mashed potatoes. Cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, there to five minutes. Stir cooked ham into mashed potatoes and cabbage mixture until combined.     

Simple Cheese Enchiladas

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Sometimes the simplest thingsare the best.  I have made so manyenchilada recipes and do you know how many I’ve posted?  None. Most of the recipes I’ve tried have come out with super soggy tortillasafter soaking in enchilada sauce.  Idon’t like soggy tortillas.
Then a few weeks ago, one ofmy husband’s friends made us some cheese enchiladas and they were perfect.  And do you want to know what?  They had three ingredients!  Three! Tortillas, enchilada sauce, and cheese. No fancy sauces, no fancy fillings, just those three little ingredientsmade the best enchiladas I’ve ever had. Just top these off with salsa, sour cream, and avocado and you’re set!

Simple Cheese Enchiladas“Jordan’s Enchiladas”
2 (10 oz) cans red enchiladasauce12 (8-inch) flour tortillas16 oz Mexican style shreddedcheese

Preheat the oven to 300degrees F.
Place the enchilada sauce ina large skillet and heat over medium heat until the sauce is warm, but notboiling.
Place ¼ cup of sauce at thebottom of a large rectangular baking dish.
Dredge the flour tortillas,one at a time, through the warmed enchilada sauce, shaking the extra sauce offas you go.  Fill each tortilla with 3-4tablespoons of shredded cheese and roll tightly.
Place the enchiladas, seamside down in the prepared baking dish. Sprinkle with the remaining cheese. Bake the enchiladas for 25-30 minutes or until the cheese is melted andthe edges of the tortillas are beginning to brown.
Serve immediately with salsa,sour cream, and avocado slices.
Serves 3-4

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Cosmic Brownies

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During the summer, my husbandis gone a lot on work related trips.  Whenhe comes home I like to make him something special.   After his most recent trip, I decided tomake him some brownies.  And this time Ifinally decided to bite the bullet and make them from scratch and cross anotherrecipe off of that 30x30 list (because, holy cow, time is flying and that listis just sitting!)

These make a delicious, fudgybrownie, though I really could have done without the frosting – the brownieswere fabulous enough on their own!

Cosmic BrowniesAdapted from Sarah Cupcake
Brownies1/3 cup unsweetened cocoapowder½ cup all purpose flour¾ cup white sugar¼ cup brown sugar¼ tsp salt¼ tsp baking powder½ cup (1 stick) butter,melted and cooled slightly2 large eggs2 tsp vanilla extract½ cup mini M&Ms

Frosting4 oz dark chocolate chips¼ cup whole milk/cream/halfand halfPinch of salt


Preheat the oven to 350degrees F.  Line an 8x8 pan with aluminumfoil.  Spray the foil lightly withnonstick spray.
In a mixing bowl, whisktogether the cocoa powder, flour, sugars, salt, and baking powder.
In a separate bowl, whisktogether the melted butter, eggs, and vanilla.
Whisk the wet ingredientsinto the dry, until just mixed.  Fold inthe M&Ms.
Pour the batter into theprepared pan and bake for 20-25 minutes.
Cool the brownies (in thepan) on a wire rack.
Once the brownies are cooled,combine the milk and chocolate in a microwave safe bowl.  Microwave for 30 seconds and stir untilsmooth.  Add the salt and stir tocombine.  Pour the frosting over thebrownies and smooth.  Add sprinkles, ifdesired.
Place the pan of brownies inthe refrigerator for 5-10 minutes to set the frosting.  Then, use the foil to remove the browniesfrom the pan and cut to desired size.
Makes 9 large brownies

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Honey Wheat Hamburger Buns

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There’s nothing better than afreshly grilled hamburger (I am not going to say juicy.  Juicy burgers horrify me – pink ground beefis bad! *shudder*) on a freshly bakedhamburger bun.
This recipe is whole wheat adaptationof my Grandma’s fabulous Two Hour Buns. The addition of the vital wheat gluten and just a bit of all purposeflour keeps these (mostly) whole wheat buns light and fluffy and perfect for arustic burger on the grill!

Recipe Notes:*Adding the vital wheat gluten helps keep whole wheat doughstretchy and elastic.  It also helps toform lighter rolls.*When making whole wheat breads, you will generally have toincrease kneading time by several minutes. The dough may also need additional time to rise, compared to whitebread.  These times are noted in therecipe below.
HoneyWheat Hamburger BunsAnAmy’s Cooking Adventures Original Recipe
2cups warm water (around 110 degrees F)2packages (4 ½ tsp) active dry yeast1/3cup honey1/3cup solid vegetable shortening2eggs1tsp salt¼cup vital wheat gluten1 ¾cups all purpose flour4 ½cups whole wheat flour

Garnish1egg, beaten1tsp waterSesameseeds
Inthe bowl of stand mixer, combine the water, yeast, sugar, shortening, eggs,salt, and vital wheat gluten and all purpose flour.  Beat with the paddleattachment on medium speed until smooth, about 2 minutes.
Switchto the dough hook and gradually add the whole wheat flour.  Knead with thedough hook on medium-low speed until the dough pulls away from the sides ofbowl; kneading for 5 minutes after the flour has been incorporated.  Turn the dough out onto a lightly floured surface and knead a couple times toform a smooth ball.  Place the dough in a greased bowl and lightly spraythe top of the dough ball with nonstick spray. Cover the bowl lightly with plastic wrap and put in a warm place to riseuntil the dough is light and doubled; about 1 hour.
Preheatthe oven to 375 degrees F.
Punchthe dough down.  Cut the dough into 2 ½ - 3 ounce pieces.  Toss eachpiece against the counter once of twice to remove any remaining airbubbles.  Bring the edges of the dough down to the bottom and pinchtightly.  Place the rolls, seam side down, 2-3 inches apart onto bakingsheets.  Gently press down on each roll to flatten slightly.  Coverthe trays with a damp towel and allow to rise until they feel soft and light;20-30 minutes.
Preparethe egg wash by beating together the remaining egg and 1 teaspoon water.
Brushthe tops and sides of the rolls with the egg wash and sprinkle with sesameseeds.  Place the rolls into the preheated oven and bake for 15 minutes oruntil golden brown and a thermometer inserted into the center of a roll reads180-190 degrees F.  Move to wire racks and cool completely.
Makesapproximately 20 rolls
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Potato Chip Cookies

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Hello on a Tuesday!  I adding in a last minute post today to helpout with yesterday’s Secret Recipe Club reveal.
Today I’m baking up somecompletely fabulous cookies from Kate’s blog, Food Babbles.
Kate describes herself as a(mostly) stay at home mom, and part time paramedic, and amateur photographer.  She sure sounds busy!  And yet she has time to make all sorts ofwonderful, beautifully photographed recipes. 
While I was browsing throughher recipes, I noticed a half bag of potato chips taunting me in thebackground.  So when I saw potato chipcookies, I knew that was the way to go (and we all know how much I adore thesalty-sweet combination!)
So stop by and say Hi to Kateand enjoy some delicious cookies!

Recipe Notes:*I used a mini food processor to finely crush the potatochips.*For the coarsely crushed potato chips, I simply took acouple handfuls of chips and crushed them in my hands directly into themeasuring cup.*Since the potato chips are so greasy, I cut the amount of Criscoin this recipe down by 1/3.
Potato Chip CookiesAdapted from Food Babbles
½ cup Crisco (or butter)½ cup granulated sugar½ cup brown sugar, packed1 cup finely crushed potatochips (about 4 cups uncrushed)2 eggs1 tsp pure vanilla extract1 tsp baking powder½ tsp table salt2 cups all purpose flour1 cup coarsely crushed potatochips1 cup semi sweet chocolatechips


Preheat the oven to 350degrees F and line several baking sheets with parchment paper.
Place the Crisco and bothsugars into the bowl of a stand mixer. Beat the mixture on medium speed until light and fluffy, about 3minutes. 
Turn the mixer to low andstir in the finely crushed potato chips until combined.  Add in the eggs and vanilla, mix untilsmooth.
Stir in the flour, bakingpowder, and salt until well combined; the dough will be quite thick.  Fold in the chocolate chips and coarsely crushedpotato chips with a spoon.
With a 2 tablespoon cookiescoop, drop the dough onto the prepared baking sheets.  Press down lightly on the top of each cookieto flatten it slightly.  Bake in thepreheated oven for 14-17 minutes or until the cookies are set and the edges arebrowned.
Makes about 30 cookies

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Caramelized Onion Burgers

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You didn’t think I’d tease youwith those delicious Hamburger Buns and then not share a delicious burger, didyou?
These burgers are made withcaramelized onions mixed right in to the patty and topped with even morecaramelized onion deliciousness.  Theseare guaranteed to be the hit of the Independence Day BBQ!

Caramelized Onion BurgersAn Amy’s cooking AdventuresOriginal
Caramelized Onions2 tbsp canola oil, divided2 large yellow onions, thinlysliced½ tsp salt (or to taste)
Patties1 lb lean ground beef1 egg¼ cup bread crumbsSalt & pepper¼ cup caramelized onions
Toppings and such5 Honey Wheat Hamburger Buns,sliced1 tomato, slicedSwiss cheese slicesCaramelized onions


To caramelize the onions:Place the oil a large skilletover medium-high heat.  Once hot, add theonions, stirring until coated.  Cook for10 minutes, stirring occasionally.  Stirin the salt and reduce heat to medium.
Continue cooking the onions,stirring every minute or two, until the onions have caramelized to a deepbrown.  Remove from the skillet and cool.
Yield is approximately aheaping ½ cup caramelized onions.

To make the burgers:Place the ground beef, egg,bread crumbs, ¼ cup caramelized onions, salt and pepper in a bowl.  Use your hands to mix the ingredientsthoroughly.  Divide the meat mixture into5 equal portions.  Roll each portion intoa ball and flatten into a thin patty. 
Cook the patties on anoutdoor grill, heated to medium, until completely done (not pink in the middle,that’s gross).  In the last minute ofcook time, add the cheese to the tops of the burgers.  Cook until the cheese is melted.
Place the burgers onto thesplit buns and top with tomato slices and caramelized onions.
Serves 5
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