Showing posts with label Contest. Show all posts
Showing posts with label Contest. Show all posts
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Curried Fried Eggplant and Bob's Red Mill's Spar for the Spurtle Oatmeal Recipe Contest + GIVEAWAY

Bob’s Red Mill kicked off its second annual Spar for the Spurtle 2 Oatmeal Recipe Contest which invites home cooks and professional chefs alike to submit videos demonstrating a unique recipe that makes use of Bob’s Red Mill’s Steel Cut Oats – the World’s Best Oatmeal.

The complete rules can be found here, but basically you submit a 3 minute video featuring your unique recipe using Bob’s Red Mill Steel Cut Oats. Last year’s winner was Merry Graham, whose winning entry was Black Bean Porridge Patties.

Three finalists will be flown to Portland, Oregon to compete in a live cook-off. The winner of the cook-off will then be sent on an all-expense-paid trip for 2 to Scotland to represent Bob’s Red Mill in the 19th annual Golden Spurtle World Porridge Making Championship!

The grand prize, includes the following:
  • Round-trip airfare for two to Scotland to represent Bob's Red Mill at the 19th annual Golden Spurtle World Porridge Making Championship in October 2012
  • Two nights' accommodations in Edinburg, three nights' accommodations in Carrbridge (for two)
  • Rail transportation between Edinburgh and Carrbridge (for two)
  • $2500 cash!
How cool is it?

The deadline to submit your videos is July 20th, which is less than a week away.  To help spark your creativity, the folks at Bob’s Red Mill have generously offered to do a giveaway! The first five readers who enter a video and then let me know, then you’re getting a prize pack filled with goodies from Bob's.

The prize pack from Bob’s Red Mill would include the following :
  • Honey Oat Granola
  • Cinnamon Raisin Granola
  • Scottish Oats
  • 7 Grain Pancake Mix

The rules are simple:
  • Submit a video entry for the Spar for the Spurtle 2 Contest 
  • Leave a comment here to let me know you entered

The deadline to submit a video entry is July 20, 2012, this giveaway will end on July 19, 11:59 pm

Good luck!



Today I have a very simple eggplant recipe for Curried Fried Eggplant, eaten as the side dish for a healthy salad.

Ingredients:
  • 2-3 small eggplants, cut into slices about 7-10 mm thick, no need to peel
  • 1 egg, lightly beaten
  • salt and fresh ground pepper
  • 3 Tbsp. breadcrumbs
  • 1/2 tsp curry powder

Directions:

In the small bowl mix together breadcrumbs, salt, pepper and curry powered. Heat a little olive oil in a heavy pan. Dip the eggplant slices into the beaten egg mixture. Then cover slices thoroughly in a breadcrumbs mixture. Fry them till golden brown.


I served them with the white peach chutney (I will post the recipe for chutney later). Quick, easy and delicious!

Eggplants 1 Eggplants 2 Tomatos Eggplant Salad 3

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Decorated Pumpkins Contest and Chocolate Rice Crispies

Window

Every year our Town has the “Paint Our Town” competition. Last year my daughter and I entered for window painting. We were assigned a big window in one of the restaurants. We liked our idea: we invented a new character, the Tree-Cula, a big happy tree with a cape and Dracula teeth. Our Tree-Cula turned out very funny and very nice. We did such a great job and had lots of fun. Although we did not win anything, our experience was wonderful.

Tree_Cula_3

This year we decided to do something different, and we entered  the “Decorating Pumpkin” contest. One of the rules was not to carve our pumpkins. My husband gave us the idea about how to do the snow man, and we liked that-))
Three white pumpkins were carefully collected from our local Styer Orchard farm. We worked diligently and every day came up with new ideas for the decoration. After a week of creative work I proudly can show you our splendid results.

Fall_Man_1

Although, our pumpkins were white in the beginning, we gave them a little color for a rustic effect. The bottom one we decorated with fallen leaves from our backyard, the tummy piece with apples that we cut from the fabric I have. We found wild pecan nuts in the park and converted them into buttons for our snow man. The nose is a stem from the middle pumpkin, and an old lamp shade was turned into the hat. When the snow man was done we decided to call him Fall-Man, after all he is made from pumpkins and has a scarecrow on his head.
Enjoy!

Fall_Man_2

For more photos visit Newtown Window Painting 2011

After a hard work and lots of fun we treated ourselves with the Crunchy Chocolate Rice Crispies.
Kids love to make them, specially round them with a coconut oil hands-)))

Crisp_Rice_2

Ingredients:
  •  8 tbsp (4 oz, 120 g) unsalted butter
  •  1/3 cup (32 g) Dutch-processed cocoa powder
  •  Two 10-oz bags (565g) mini marshmallows
  •  10 cups (300 g) crisp rice cereal
  •  ¾ cup (150 g) semisweet mini chocolate chips
Crisp_Rice_1

Preparations:
Combine the butter and cocoa powder in a large saucepan over medium-high heat. Let the butter melt, and stir so that the mixture is well combined. Add the marshmallows and let them melt completely.
Remove the pan from the heat and stir in the rice cereal.

Crisp_Rice_3

When it is well coated in the marshmallow mixture, stir in half the chocolate chips. Let the mixture cool for about 5 minutes, then stir in the remaining chocolate chips.
Let cool to room temperature.

Crisp_Rice_5
  
Oil your hands with coconut oil, and shape some of the cereal mixture into a ball the size of a golf ball (1.68-inch, to be exact). Using an ice cream scoop for measuring helps to achieve the uniform size of the balls. Place the ball on a baking sheet, and repeat with the remaining mixture. Let the balls set, then store them in an air-tight container in a dry, cool environment for up to 3 days. If you like you may refrigerate them, they will harden. I like them that way.
What are you eating these days?

Crisp_Rice_4

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