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Simplicity PURE

Food Lover Owned Since 2012 March 2013 - Issue 3 - Vol. 2

12 Tasty Recipes Inside!

Pasta Passion?

We got that covered in this issue.

Fill Your Bowl Up! Soup season is here. Let's warm up. Simple and Sweets Indulge in a treat. Low fat desserts.

Kitchen Style

Bring some colour into your kitchen.


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Issue 3 - March 2013 - Pure Simplicity | 3

Simplicity PURE

Food Lover Owned Since 2012

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4 Rice is Nice

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7 Simple & Sweet

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8 Hearty & Filling

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11 Pasta & Basil

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13 Cups & Bowls

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14 Kitchen Style

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17 Dressings & Greens

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18 Fried Chicken

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19 Truth - Brussels Sprouts

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4 | Pure Simplicity - Issue 3 - March 2013

Rice is nice.

Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010.

Onigiri are Japanese rice balls. They’re fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.� Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the secondhighest worldwide production, after maize (corn), according to data for 2010. Since a large portion of maize crops are grown for purposes other than human consumption, rice is the most

important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species. There are many varieties of rice and culinary preferences tend to vary regionally. In the Far East, there is a preference for softer and stickier varieties. Because of its importance as a staple food, rice has considerable cultural importance. Rice is often directly associated with prosperity and fertility. Therefore, there is the

custom of throwing rice at weddings. The traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. This simple method requires sound planning and servicing of the water damming and channeling, but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. While flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort


Issue 3 - March 2013 - Pure Simplicity | 5

Onigiri Japanese Rice Balls 4 cups uncooked short-grain white rice 4 1/2 cups water 1 cup water 1/4 teaspoon salt 1/4 cup bonito shavings (dry fish flakes) 2 sheets nori (dry seaweed), cut into 1/2-inch strips 2 tablespoons sesame seeds

Wash the rice, combine rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stir occasionally. Reduce heat to low; cover. After water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow rice to cool. Combine 1 cup water with the salt. Use this water to dampen hands to handle rice.

Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap with a strip of nori. Sprinkle with sesame.

Yields: 8 Servings

Mushroom Risotto

Mushroom Risotto

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2 Tbsp butter 2 cups flavorful mushrooms cut into half inch to inch pieces 2/3 cup brandy/dry white wine 5-6 cups chicken stock 1/3 cup of peeled and minced shallots (or 1/3 cup of yellow or white onion, finely chopped) 1 3/4 cups arborio rice 1/3 cup freshly grated Parmesan cheese Salt and black pepper 2 Tbsp chopped fresh parsley Yields: 4-6 Servings The recipe calls for risotto rice, Italian rice varieties that are high in a particular type of starch, with grains that are shorter and fatter than most other rices: Arborio, Carnaroli and Vialone Nano are the most famous. Bring stock to a simmer. Melt the butter in a saucepan over medium heat. Add mushrooms and shallots and sautĂŠ about 5 minutes. Add the rice and stir to combine.

Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking. Stir the rice almost constantly. Wait until the stock

is almost absorbed, add the next 1/2 cup. Will take about 25 mins. Stir in the Parmesan cheese and season to taste. Garnish with chopped fresh parsley.


Strawberry Topping 1 pint strawberries, cleaned and stemmed 1/3 cup white sugar 1 teaspoon vanilla Yields: 4 Servings

Cut about 1/3 of the strawberries in half. In a saucepan over medium high heat, combine strawberries, sugar and vanilla. Cook, stirring occasionally, until thick. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Store in refrigerator.


Issue 3 - March 2013 - Pure Simplicity | 7 Strawberry Topping

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Simple & Sweet

Mocha Sponge Cake 1 tablespoon instant espresso 1 tablespoon unsweetened cocoa powder 3 tablespoons hot water 1 tablespoon coffee liqueur 1 tablespoon chocolate liqueur 1 cup sifted cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3 egg whites, 3 egg yolks 1 cup white sugar

Preheat the oven to 350F Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly. In a large bowl, whip egg whites to soft peaks. Sprinkle 1/4 cup sugar, whip until stiff. In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then flour, baking powder & salt. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. Divide the batter into pans. Bake for 25 to 30 minutes.


8 | Pure Simplicity - Issue 3 - March 2013

Hearty & Filling

This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

Wienerschinitzel

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Wienerschnitzel 1 1/2 pounds veal cutlets 1/2 cup all-purpose flour 3 tablespoons Parmesan cheese 2 eggs 1 teaspoon minced parsley 1/2 teaspoon salt 1/4 teaspoon pepper 1 pinch ground nutmeg 2 tablespoons milk 1 cup dry bread crumbs 6 tablespoons butter 4 slices lemon Yields: 4 Servings

Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat. In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.

Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.


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Garlic Roast Beef & Gravy 3 lb top sirloin premium oven roast 5 cloves garlic, minced 1 tsp salt 1 tbsp vegetable oil 3/4 tsp pepper 1/4 tsp dried thyme 1/4 cup red wine (optional) 2 cups sodium-reduced beef broth 2 tbsp all-purpose flour Yields: 8 Servings

Garlic Roast Beef

Place roast, fat side up, on rack in roasting pan. Mash garlic with salt into paste; stir in oil, 1/2 tsp of the pepper and thyme. Spread all over roast. Oven-sear roast, uncovered, at 450°F for 25 minutes. Reduce heat to 325°F; roast for about 80 minutes. Transfer to cutting board; tent with foil. Let stand for 10 min. Reserve juices.

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Place roasting pan over medium high heat. Add wine, whisking up brown bits. Add broth, pepper and juices from roast; bring to simmer. Whisk flour with 1/4 cup water; whisk into pan. Bring to boil, whisking constantly. Reduce heat and simmer for about 3 minutes or until thickened; strain. Serve.


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Kitchen & Style

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nibh. Phasellus imperdiet malesuada justo eu mattis. Donec metus sapien, egestas quis fermentum ac, gravida eget orci. Duis eu felis magna, quis sollicitudin felis. Nulla ultrices quam ac erat varius ornare. Quisque ligula lacus, dignissim et interdum ut, aliquam a ante. Donec facilisis bibendum turpis in vestibulum.

Red Bowl

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Simplicity PURE

Food Lover Owned Since 2012

Editor Notes

Ms Fiona Walters Editor-in-Chief Pure Simplicity Food Magazine

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The Truth About Brussel Sprouts Praesent quis ipsum in quam congue tempor eget et diam. Nullam tincidunt, sem eget tristique tristique, lorem ipsum faucibus lectus, sit amet dignissim dolor lorem a lectus. Proin sapien ipsum, vestibulum at facilisis nec, feugiat at lacus. Morbi egestas nisi eu quam feugiat congue. Proin elementum dictum nibh, id convallis velit porta ut. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Praesent fringilla, magna vitae gravida ultricies, ligula nisl placerat quam, sit amet lacinia justo libero quis neque. Donec gravida dolor sed mi dapibus consectetur. Proin ultricies auctor condimentum. In hac habitasse platea dictumst. In semper arcu rhoncus massa tincidunt facilisis. Nam pulvinar laoreet mauris, nec viverra nulla consectetur nec. Nullam suscipit eros ut diam congue sit amet consequat sem iaculis. Fusce tempor tincidunt massa non tincidunt

Nunc sollicitudin metus vitae mi malesuada in aliquam diam interdum. Curabitur ac leo nisl, sit amet ullamcorper velit. Nulla facilisi. Vivamus mollis molestie auctor. Proin eleifend, metus at cursus rutrum, mauris sapien dictum mauris, condimentum malesuada nibh magna ut arcu. Cras et dui sapien. Suspendisse potenti. Sed dictum bibendum ligula quis dignissim. Nam convallis leo et est molestie scelerisque. Etiam ut est non justo sollicitudin rutrum. Donec et lacus eros. Curabitur vestibulum quam non felis dapibus imperdiet. Curabitur id est nec ligula fermentum pretium sed at lorem. Ut congue, leo eget laoreet consectetur, elit sapien blandit velit, in tristique nunc nunc sagittis elit. Ut neque nibh, rutrum vel euismod mattis, mollis quis arcu.

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Food Lover Owned Since 2012

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