Asparagus Salad with Buttermilk Dressing from Larissa Choma

According to Larissa Choma spring is the perfect time to incorporate seasonal vegetables that taste best in the prime growing season. Tender asparagus has a snap that is best in cool weather.

Larissa Choma happened onto this recipe a couple of years ago when she went crazy buying vegetables at the local farmer’s market. Larissa needed a way to combine existing staples in the pantry with her purchases. The result was a tasty salad that has since become a family favorite with her family.

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Asparagus Salad with Buttermilk Dressing

SERVES: 4-6 people

PREPARATION TIME: 7 minutes
COOKING TIME: 5 minutes

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BUTTERMILK DRESSING:

• Garlic – 1 medium clove
• Sea salt – 1 teaspoon, fine grain
• Buttermilk – 1 cup
• White wine vinegar – ¼ cup
• Olive Oil – ¼ extra virgin

Directions for dressing:

1. Crush the garlic clove with the side of a knife blade and add the salt. Continue to blend until a paste is formed.
2. Transfer the paste to a tall glass bowl, jar or measuring cup.
3. Add the buttermilk and vinegar. Whisk together until smooth.
4. Use a whisk to blend the olive oil into the mixture.
5. Allow the dressing to “rest,” while assembling the salad.

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ASPARAGUS SALAD:

• Asparagus – 1 pound, trimmed and cut in one-inch segments
• Posole, or hominy – 1 large handful, see notes below
• Cilantro – 1 handful, chopped
• Sprouts – 1 handful, use spicy sprouts, such as radish sprouts to enhance the salad flavor

Directions for salad:

Saute, or steam, the asparagus. My favorite method is to use a simple basket steamer over water in a skillet.
1. Another option is to “Steam/sauté.” Place a cold skillet on the stove. Add ¼ cup of water, a splash of olive oil and a pinch of salt.
2. Turn the heat to medium high, add the asparagus and place the lid on the skillet.
3. Cook the asparagus for ONE minute. Use a timer to prevent overcooking the asparagus. The bright green color indicates that the asparagus has been cooked perfectly.
4. Transfer the asparagus to a cold-water bath to stop the cooking process.
5. Set the asparagus aside.

6. Prepare the other ingredients. Chop the cilantro. Clean the sprouts. Drain the hominy.
7. Immediately before serving, combine the asparagus, cilantro, posole, and sprouts in a large salad bowl.
8. Add a generous quantity of buttermilk dressing and toss the ingredients well to coat the salad with dressing.

Extra dressing can be used for other dishes, such as noodles, vegetables, salads and grains.

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WHAT IS POZOLE?

Anyone from New Mexico or Texas knows that the term “pozole” is used for a number of dishes prepared with a certain variety of corn. For everyone else, some terms require clarification.

• Pozole – Dried corn purchased in a small bag.

• Hominy – Cooked pozole that can be purchased in a can. Great cooks prefer to cook pozole at home because the hominy tastes so much better.

• Pozole – A general term used in reference to the stew made with hominy. Hundreds of variations of Pozole recipes have been passed down through the generations. Family get-togethers are not complete without multiple versions of pozole on the table.

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Enjoy this spring salad recipe. Substitute other greens to make personal variations with the ingredients on hand. Spring vegetables offer an early respite from the long winter months that have lacked color and interest on the dinner table.

To know more about Larissa Choma and to avail her services feel to contact her at – http://www.fotolog.com/larisssachoma/170000000000014470/

Larissa Choma guiding on preparing Lamb Burgers

Hi, my name is Larissa Choma and cooking is not only something that I need to do but its my passion that takes out all the stress from me. I am also known by the name of Larissa Choma Cook among my friends who drop by occasionally to try out one of my dishes and tickle their taste buds.

At our house, indoor cooking is my forte while my husband will put almost anything on the grill. I created this lamb burger recipe to see if I could fool the entire family into believing they were eating a typical burger. Only after every crumb was gone did I tell them that they had eaten lamb.

We had friends over the first time I fixed these burgers. Everyone enjoyed the different texture and flavors in the burgers.

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Larissa Choma

Lamb Burger with Arugula, Feta Cheese and Cucumbers

These tasty burgers are always crowd pleasers. Serve them at your next outdoor barbecue with friends and family. Variations on the recipe are possible if any of the recommended ingredients are unavailable.

INGREDIENTS

* Ground lamb, 5 pounds – ask the butcher to combine 3.5 pounds shoulder meat with 1.5 pounds belly meat
* Coriander seeds – 1 Tbsp, toasted and ground
* Fresh mint – ¼ cup, finely chopped
* Lemon zest – from 2 lemons – cut the lemons into wedges and save
* Kosher salt
* Crumbled feta cheese – 1.5 cups
* Hamburger buns – select a whole grain variety
* English cucumber – one, sliced
* Arugula – 2 cups

DIRECTIONS

1. Mix together lamb, coriander, mint and lemon zest using your fingers to mix thoroughly. Form equal portions of the mixture into 10 patties. A loose patty will cook more evenly than tightly packed lamb meat. Larger patties should be the goal since the lamb meat shrinks when grilled.

2. Heat the grill to medium-high. These lamb patties will cook fast, so a lower temperature is best.

3. Salt the patties on both sides just before placing each one on the grill. Avoid crowding the patties because it makes the job of turning each one more difficult. Use a timer set to five minutes for cooking the first side. Flip the patties and cook for five more minutes. The patties will be between medium-rare and medium.

4. Crumble some feta cheese on each patty when two minutes remain on the timer for the second side.

5. Remember to place the buns on the grill to toast one side. Watch them closely because they can burn quickly. Some grill masters prefer indirect heat for the buns.

6. Get a platter and arrange the buns with a lamb patty and some cucumber and arugula on each one. Squeeze a lemon wedge of the burger and top with the other bun half.

One night, I wanted to fix these burgers, but a rainstorm put an end to outdoor cooking. I decided to use the broiler to cook the patties. The result was a hit with the family. I did wait until I had the patties out of the oven before I added the Feta cheese. Creativity is the key to making great food without struggling for perfection. Cooks should remember to make adjustments for allergies and food preferences when cooking for large groups. Flexibility ensures that everyone enjoys the meal and feels included.

To know more about Larissa Choma and to avail her services feel to contact her at – http://www.fotolog.com/larisssachoma/170000000000014470/

Larissa Choma guides on Chicken Cacciatore

Today people know me by the name of Larissa Choma Cook. Its quite an awesome feeling to be recognized by the profession and dream you have followed throughout your life. Chicken Cacciatore is one of my family’s favorite dishes because of its versatility for a family dinner or when guests are coming to the house.

Recipe for Chicken Cacciatore  

Larissa Choma

INGREDIENTS

Chicken breasts – 4 – boneless, skinless and trimmed
Flour – ½ cup
Garlic powder – ¼ tsp
Salt and pepper to taste
Olive oil – 3 Tbsp
Onion – 1 medium, chopped
Garlic – 3 cloves, crushed
Mushrooms – 8 ounces, sliced
Dry white wine – ¾ cup
Capers – 3 Tbsp, drained
Chicken broth – ¾ cup
Diced tomatoes – 1 can, Hunts brand with basil, garlic and oregano, do not drain
Dried oregano – 1 tsp
Dried basil – 2 tsp
Fresh parsley – chopped, for garnish

Directions according to Larissa Choma for a lip smacking chicken

• Combine the flour, garlic powder, salt and pepper in a small, shallow bowl.

• Dredge the chicken in the flour mixture until coated well.

• Heat olive oil in a large skillet over medium-high heat.

• Saute chicken breasts in the skillet for 5 minutes on each side, or until both sides are browned.

• Set aside the chicken and add more olive oil to coat the interior of the skillet.

• Add the onions and peppers to the olive oil and lower the heat to medium.

• Place the crushed garlic cloves on top of the onions and peppers. Add sliced mushrooms and continue to sauté the vegetables for 7 minutes, or until the onions are translucent and mushrooms are soft.

• Add the wine to the vegetables and simmer for 3 minutes.

• Add the tomatoes, chicken broth, capers, basil and oregano.

• Place the chicken in the skillet and simmer for 30 minutes to cook the chicken. Halfway through the cooking time, turn the chicken breasts over.

FINISHING TOUCHES

Remove the chicken and allow the sauce to simmer for 5-10 more minutes to thicken the sauce.

Serve with hot, buttered noodles. Each person can decide whether to place the sauce on the side or over the chicken and noodles.

Recipe Tips according to Larissa Choma

• Canned tomatoes can be substituted for the Hunts brand tomatoes. Allow the spices to stay in the tomatoes for 30 minutes prior to cooking the tomatoes in the sauce.

• Chicken breasts will vary in thickness, so the cook must be attentive to the variation in cooking time.

• Dry white wine has many meanings. This recipe uses sauvignon blanc.

• Onions and peppers are rough chopped, but the pieces are similar to cook in a similar amount of time.

• More mushrooms can be added to the dish. Our family loves mushrooms.

• Drain the capers before adding them to the dish because the liquid is salty.

This simple recipe can be prepared after a long day at work. Clean up is easy since one pan is used for the entire cooking time. Keep the ingredients in the kitchen for a great dish anytime.

To know more about Larissa Choma and to avail her services feel to contact her at – http://s1338.photobucket.com/albums/o692/larisssachoma/?action=view&current=LarissaChoma-CookingExpert_zps9b9320ec.jpg

Article Source – http://goarticles.com/article/Larissa-Choma-Guides-on-Chicken-Cacciatore/7456739/

Larissa Choma advising on preparing a Banana Milkshake

A banana milkshake with a lot of love from Mom would be the best thing to happen in childhood after a hectic day says Larissa Choma a celebrated cook in Canada. Today the banana milkshake that was a favorite with Larissa Choma forms a part of her recipes that can be served to people who may be visiting your home.

One of our family favorites is a cool, creamy banana milkshake. In cold and hot climates, a banana milkshake is the perfect addition to any day. The fruit is an excellent source of potassium. Health and taste is promised with a banana milkshake and when it is prepared with guidance provided by Larissa Choma your taste buds are surely going to ask for more of it.

Everyone has a different idea about the perfect ingredients to include in each milkshake flavor. Banana milkshakes present a special challenge because the ripeness of the fruit affects how sweet the shake tastes. A very ripe banana does not require as much sugar in the shake. The master milkshake maker will adjust the following ingredients and achieve the perfect taste for every shake.

Larissa Choma

INGREDIENTS – for each shake                                   

Banana – one
Sugar – 2 tablespoons
Honey – 2 teaspoons
Ice cream – ½ cup
Milk – 2 cups (can use condensed milk)

DIRECTIONS

1. Slice the banana and taste one slice to determine the sweetness of each banana. Place the banana slices in the blender with the honey. Wait to add the sugar until later.

2. Add the ice cream and one cup of the milk. Place the lid on the blender and turn it on a low speed. Allow the mixer to run for 2 minutes.

3. The ingredients will mix together and the thickness can be determined at this point. Add some more milk to achieve the proper thickness in the shake. As the mixture softens the banana will release more fruit flavor into the ice cream and milk.

4. Stop the blender and taste the mixture. Add sugar until the preferred taste is achieved. A very ripe banana will be sweet enough in the shake without sugar.

5. Pour this perfect milkshake into a glass and enjoy!

Other fruit milkshakes can be made with the right amount of fruit. The slices from one banana will measure approximately ½ cup. Strawberries, mango and cherries in the proper proportion can be substituted for the banana in this recipe. Experimenting is the best method for developing a host of recipes that the entire family can enjoy.

For the person who does not like bananas, use another fruit after all of the other shakes have been made. Fruit combinations are sure to please the sophisticated pallet. Bananas and strawberries combined in the same shake are a favorite around our house when the strawberries are in season. Perfectly ripe fruit tastes wonderful and releases more juice than under ripe fruit. Frozen fruits can be used when the supply of fresh fruit has been exhausted. Consider reducing the amount of milk in the shake when using frozen fruit.

To know more about Larissa Choma and to avail her services feel to contact her at – https://pinterest.com/larissachoma32/larissa-choma-cooking-expert/

Larissa Choma helps prepare Classic Macaroni & Cheese

Cooking has always been a passion with Larissa Choma. Larissa has been an avid cooking expert with numerous cookbooks and programs on the social media to her credit. She believes that cooking is one way to kill stress and keep the whole family along with friends happy.

Larissa Choma has decided to share her culinary expertise with people all across the world and has a cooking blog to her credit where she makes sure to share her most recent and tasty recipes. Larissa has also been active with many other activities that keep her occupied. Despite her busy schedule Larissa still finds time to cook for her family and friends whenever they are at her place for a party or just visiting her.

Macaroni & Cheese has always been one of the favorite dinner entrees at our house. With a few extra ingredients, the classic favorite can be transformed into a dish that is fit for dinner guests.

Larrisa Choma

 

 

 

INGREDIENTS

1 pie shell, frozen works fine!

3 ½ cups elbow macaroni, cooked (measure 1 ½ cups of uncooked macaroni)

3 tbsp butter
2 tbsp all-purpose flour
1 ½ cups milk

2 cups sharp cheddar cheese, shredded
Pinch cayenne pepper, optional
6 slices bacon, fully-cooked and coarsely chopped
¼ cup Parmesan cheese, divided

Salt and pepper to taste (use white pepper for the best results)

DIRECTIONS

Preheat the oven to 400°F.

The pie shell should be baked empty according to the instructions on the package. Set aside to cool.

In a medium-sized saucepan, melt the butter until bubbly. Sprinkle the flour across the butter and whisk gently. Stir continuously for 3 minutes to cook the flour.

Pour the milk into the saucepan while stirring with a whisk. Medium heat will prevent the milk from burning while the sauce begins to thicken. This step will take a few minutes and cannot be rushed.

The cheddar cheese should be added as the sauce begins to bubble. The cayenne pepper should be added in this mixture. Careful stirring of this combination will result in a creamy cheese sauce that is ready for the next step.

In a large mixing bowl, fold the cooked elbow macaroni into the cheese sauce along with half of the bacon and half of the Parmesan cheese. While mixing, add salt and pepper to taste.

Pour the cheesy mixture into the cooled pie shell. Top with the other half of the bacon and Parmesan cheese.

Bake at 400°F for 20 to 25 minutes. The warm mixture is finished baking when the top is golden brown. Allow the macaroni and cheese pie to stand for five minutes before serving.

VARIATIONS

• A crispy top can be achieved by placing the pie under the broiler for a few minutes on high heat.

• Prepare ahead of time and fill the pie shell just before baking.

• Veggies can be added to the pie for variety. Add one cup of mixed vegetables at the same time the macaroni is stirred into the cheesy mixture.

• Use tart shells to create individual servings. This idea is great for parties.

To know more about Larissa Choma and to avail her services feel to contact her at – http://www.flickr.com/photos/92423955@N07/

Fruit Tart from Larissa Choma

Hi, my name is Larissa Choma. Each week, I find great recipes that are easy to make. People enjoy having simple and healthy recipes that can be served in many different situations. Try this Fruit Tart recipe for the next get together where a simple treat would fit right into the offering.

Larissa Choma feels that fruits form an integral part of our life and need to be incorporated in our diet to make sure that the body gets a full doze of vitamins and other essential minerals.

Fruit Tart Cookie Recipe

INGREDIENTS

Refrigerated sugar-cookie dough, one-half of a 20-ounce roll

Neufchatel – light cream cheese – 4 ounces

Sour cream – ¼ cup – use reduced fat sour cream, if desired

Sugar – 2 teaspoons

Fruit – strawberries, blueberries, peaches or red and green grapes – use any combination that will be pretty and tasty

DIRECTIONS

READ through all of the instructions before beginning the preparation steps.

PAN – A nine-inch spring cake pan is perfect for this recipe. The inside should be ungreased since the cookie dough has sufficient butter.

OVEN – Pre-heat the oven to 350 degrees.

CREATE CRUST – The cookie dough will spread into the pan easier if it is room temperature. Spread the dough into the ungreased pan. Refrigerate the dough for 30 minutes to lower the temperature and cause it to bake more slowly.

BAKE CRUST – Place the cake pan on the oven rack in the center position. Bake the crust for 12 to 14 minutes until a golden brown color appears. Allow the crust to cool for five minutes.

PREPARE THE TART –

1. Remove the crust from the cake pan and place it on a rack to finish cooling completely.

2. Mix the cream cheese, sugar and sour cream in a small mixing bowl. Stir until blended smooth.

3. Transfer the cookie crust to a serving plate.

4. Spread the cream cheese “sauce” mixture across the entire surface of the crust. Leave one-half inch around the edge.

5. Arrange the fruit in an attractive pattern on top of the crust.

6. Place the tart in the refrigerator for up to 2 hours before serving.

7. Cut like a pizza to serve. Slices can be varied to accommodate more guests.

Fruit that is in season is best for this tart. Thin slices ensure that the tart resembles a pizza. Allow the fruit to stand for a few minutes to allow the juice to drain.

Each time this beautiful tart is served, use different fruit combinations. Fruit is welcome in any season! Favor the exotic fruits that people do not eat every day.

Making kids eat fruits is almost a hard task. Not anymore with this fruit tart. They are going to love it anyway and you can easily replenish their diet with all essential nutrients that are required for their all round development. Packing a fruit tart for lunch according to Larissa Choma will make the kids jump with joy due to its yummy taste.

This fruit tart will be a conversation starter. People will actually appreciate your culinary skills and would really like to have something more from your kitchen.

To know more about Larissa Choma and to avail her services feel to contact her at – http://www.flickr.com/photos/87521310@N06/

Learn to cook Baja Fish Tacos with Larissa Choma

Larissa Choma – Diet

Hi, my name is Larissa Choma, and I have been cooking for as long as I can remember. Food has always been an interesting medium for starting conversations, learning more about other cultures and creating evenings of fun for family and friends. New acquaintances ask me how to eat healthier and maintain a healthy weight while living a busy lifestyle. My answer starts with multiple questions about the person’s individual tastes and the presence of food allergies. Every person is different, but my recipes can be modified to substitute favorite ingredients.

Larissa Choma that’s what I like people to call me although sometimes I have been hailed by the name of Larissa Choma the Chef which of course is an honor for me and an indication that my culinary skills have earned me this name. Cooking is one activity that I think is fulfilling and satisfying for any individual. Making people lick their fingers after having something you have cooked is an experience that’s beyond expressions.

One of my favorite, all-around recipes is Baja Fish Tacos. Most people cringe the first time they envision replacing hardy pork, or beef, with a tasty cod, or tilapia, fillet when making tacos. Aside from the unique taste, the taco provides the perfect surrounding for a serving of fish, which is not present in most daily diets.

Recipe for — Baja Fish Tacos

Ingredients

2 pounds Pacific cod or Tilapia fillets, 1/4 to 1/2 inch thick, thawed if frozen, rinsed, and patted dry

3/4 cup fresh lime juice

3 cloves garlic, minced

3 tablespoons extra-virgin olive oil

1 cup of bottled green, or red, taco sauce

6 tablespoons sour cream

15 ounces – finely shredded cabbage (part green and part red)

16 corn tortillas – 7 inches in diameter

Salt

Fresh cilantro sprigs

Preparation Instructions

Heat the grill to medium-high heat don’t heat it beyond that.

Combine the fish fillets, olive oil, lime juice and garlic in a one-gallon re-sealable plastic bag. Seal the bag and rotate the bag several times to coat the fish with the marinade.

Allow the marinade to set for 15 minutes.

Use a large bowl to combine the remaining ingredients. Whisk the taco sauce and sour cream together until smooth. Add the shredded cabbage and mix to coat the strands evenly.

Place the tortillas on a piece of foil paper and seal.

The fish is ready to grill and should be removed from the marinade mixture. Oil the grill grate. Place the fish and tortilla packet on the grate.

Cook the fish for 8 to 12 minutes turning over once. The fillets should be opaque at the thickest part. The tortillas will be warm when the fish is cooked.

Assemble the tacos or set the ingredients on the table and allow each person to create their own tacos. The hot fish should be broken into chunks.

Wrap pieces of fish, along with the cabbage mixture, in the tortillas and use the salt and cilantro for added taste.

Enjoy an awesome recipe called Baja Fish Taco!

To know more about Larissa Choma and to avail her services feel to contact her at – http://www.fotolog.com/larisssachoma/170000000000014466/

Related Resource – Fruit Tart from Larissa Choma