HAPPY HALLOWEEN!
Halloween Fun Fact: Orange and black are Halloween colors because orange is associated with the Fall harvest and black is associated with darkness and death. Learn more here.
Thursday, October 30, 2014
Thursday, October 23, 2014
Scaredy Crackers
Posted by Aspira Seattle on 10:01 AM
Do you want a quick delicious Halloween treat for the weekend? Martha Stewart has come up with some delicious crackers to make for your Halloween festivities. Try this recipe, and let us know what you think! You can learn more here.
Wednesday, October 15, 2014
Fall Harvest Celebration
Posted by Aspira Seattle on 9:15 AM
Make sure to check out the Fall Harvest Celebration at Aspira. The event will be this Thursday from 630-830pm. There will be food, beverages and even a costume contest!
Wednesday, October 8, 2014
How to Make Saffron Rice Pulao
Posted by Aspira Seattle on 9:30 AM
Normal white and fried rice can get boring as side dishes. However, there is an indian dish that is perfect for that special occasion. Saffron Pulao is an specialty that includes one of the most expensive spices in the world Safron. Keep reading to learn more about the dish and how to make it! You can learn more at The Kitchn.
Saffron pulao is an elegant accompaniment to your favorite Indian dishes and is traditionally served as part of Indian festival meals. Saffron, being one of the most expensive spices in the world, adds to the mystery and fragrance of this dish. It is definitely a keeper when you want to make an everyday dinner special.
I like to serve this when I have guests coming over and I want something more special than plain steamed rice. I also add lightly toasted cashews and raisins to my pulao, and they add a delicious sweet and nutty element to the pulao.
Pulaos — or pilafs, as they are often also called — can be made with several different ingredients, like seasonal vegetables and meats, and are very regional. The difference between pulao and biriyani is that biriyani is a layered rice dish, while a pulao tends to be cooked all together. Pulaos are also traditional all over the Middle East, and not just the sub-continent.
This saffron pulao can also be turned into biriyani rice by layering it with slow cooked meats, seafood or vegetables.
Saffron Rice Pulao
Makes 4 to 5 cups
1 1/2 tablespoons ghee (clarified butter) or neutral oil
5 whole green cardamom pods, lightly smashed but left whole
5 whole cloves
2-inch piece whole cassia bark, broken (or 1 cinnamon stick, left whole)
2 whole bay leaves
1 whole star anise
2 cups basmati rice (do not soak)
1/2 to 1 teaspoon salt, to taste
3 cups boiling water
Generous pinch of saffron threads, soaked in a little warm water
Small handful toasted cashew nuts and raisins, to garnish
Warm the ghee in a heavy pot with a well fitting lid over medium heat. Add the cardamom, cloves, cassia bark or cinnamon, bay leaves and star anise and sauté for one minute, until the spices are fragrant. Add the rice and salt, and cook gently for an additional 2 minutes, until the rice is coated with the spices and is aromatic.
Pour in the boiling water and the saffron. Let the water come to a boil, then turn the heat down to just above the lowest setting. Cover the pot tightly with aluminum foil, crimping it at the edges so it forms a tight seal, and place a lid on top. Use oven mitts to do this if the pot rim is hot.
Cook, undisturbed, for 15 minutes. After 15 minutes, move the pot off the heat and let it sit for an additional 5 minutes.
Uncover the rice, and fluff it up with a fork. Stir in the cashews and raisins, if using and serve.
Recipe Notes
You can make various kinds of pulao rice dishes using this method for saffron rice. Vegetables would go in just after the spices, and get cooked for a couple of minutes before adding rice. Add a teaspoon of garam masala to the vegetables, and let the spice mix cook out for an extra burst of flavor.
You can also make a sweet version of this pulao (a traditional Mangalorean/ Goan version), which goes brilliantly with spicy food. Instead of adding the salt, add 1 1/2 tablespoons sugar plus a pinch of salt to the rice. Leave out the saffron, and stir in sweet, caramelized onions, toasted cashews and lightly fried raisins at the end. Use ghee for the best flavor.
Saffron pulao is an elegant accompaniment to your favorite Indian dishes and is traditionally served as part of Indian festival meals. Saffron, being one of the most expensive spices in the world, adds to the mystery and fragrance of this dish. It is definitely a keeper when you want to make an everyday dinner special.
I like to serve this when I have guests coming over and I want something more special than plain steamed rice. I also add lightly toasted cashews and raisins to my pulao, and they add a delicious sweet and nutty element to the pulao.
Pulaos — or pilafs, as they are often also called — can be made with several different ingredients, like seasonal vegetables and meats, and are very regional. The difference between pulao and biriyani is that biriyani is a layered rice dish, while a pulao tends to be cooked all together. Pulaos are also traditional all over the Middle East, and not just the sub-continent.
This saffron pulao can also be turned into biriyani rice by layering it with slow cooked meats, seafood or vegetables.
Saffron Rice Pulao
Makes 4 to 5 cups
1 1/2 tablespoons ghee (clarified butter) or neutral oil
5 whole green cardamom pods, lightly smashed but left whole
5 whole cloves
2-inch piece whole cassia bark, broken (or 1 cinnamon stick, left whole)
2 whole bay leaves
1 whole star anise
2 cups basmati rice (do not soak)
1/2 to 1 teaspoon salt, to taste
3 cups boiling water
Generous pinch of saffron threads, soaked in a little warm water
Small handful toasted cashew nuts and raisins, to garnish
Warm the ghee in a heavy pot with a well fitting lid over medium heat. Add the cardamom, cloves, cassia bark or cinnamon, bay leaves and star anise and sauté for one minute, until the spices are fragrant. Add the rice and salt, and cook gently for an additional 2 minutes, until the rice is coated with the spices and is aromatic.
Pour in the boiling water and the saffron. Let the water come to a boil, then turn the heat down to just above the lowest setting. Cover the pot tightly with aluminum foil, crimping it at the edges so it forms a tight seal, and place a lid on top. Use oven mitts to do this if the pot rim is hot.
Cook, undisturbed, for 15 minutes. After 15 minutes, move the pot off the heat and let it sit for an additional 5 minutes.
Uncover the rice, and fluff it up with a fork. Stir in the cashews and raisins, if using and serve.
Recipe Notes
You can make various kinds of pulao rice dishes using this method for saffron rice. Vegetables would go in just after the spices, and get cooked for a couple of minutes before adding rice. Add a teaspoon of garam masala to the vegetables, and let the spice mix cook out for an extra burst of flavor.
You can also make a sweet version of this pulao (a traditional Mangalorean/ Goan version), which goes brilliantly with spicy food. Instead of adding the salt, add 1 1/2 tablespoons sugar plus a pinch of salt to the rice. Leave out the saffron, and stir in sweet, caramelized onions, toasted cashews and lightly fried raisins at the end. Use ghee for the best flavor.
Friday, October 3, 2014
Avoid Carving the Pumpking
Posted by Aspira Seattle on 10:38 AM
Do you want to decorate for Halloween? You do not need to deal with the mess of carving a pumpkin to have one in your home. There are plenty of options to get that Halloween feel without using that dreaded pumpkin carving knife. Keep reading for some great options on pumpkin decorating. You can learn more at Apartment Therapy.
There is only so much you can do with grimacing orange jack-o-lanterns. Instead, check out these 25 no-carve pumpkin ideas that are endlessly creative and varied, yet still suit the holiday. Even better: they are easy to pull off, and don't require the motor skills of a top chef.
Above, a black matte pumpkin (seen on Cosmopolitan) is covered in glitter, and is darkly glamorous for the holiday.
1. On trend with metallics and copper, from Suburban Reno.
2. When you are stuck for time, and there are only office supplies on hand, take a cue from A Subtle Revelry.
3. You can channel Lily with preppy Pulitzer pumpkins from Popcosmo.
4. Lovely Indeed channeled string art for this version.
5. Look closer and you’ll realize this image is actually string art as well. FromDream a Little Bigger.
6. Put those thrift store doilies to good use, from Allyson Baker Design.
7. Cross stitch is an easy way to create a pattern. From Elsie Marley.
8. There’s always duct tape, according to Creating Really Awesome Free Things.
9. Better Homes & Gardens suggests stamping as an alternative to carving.
10. Another use for all that Halloween candy you’ll have to buy! From All You.
11. Putting a creepy skeleton mask on a pumpkin is quick and easy (and creepy in this case). From Five Birds on Parade.
12. The DIY Network used both chalkboard paint and silver leaf, because they are fancy.
13. I’m still not over Grumpy Cat, and neither is this pumpkin from Zig Zag Mags.
14. Appropriately bloody little pumpkins from Curbly.
15. Beautifully hand-drawn sugar skulls from Brit & Co.
16. Good lord, these animal-themed versions from Country Living are too cute.
17. As is this vampire pumpkin from All You.
18. Paper N Stitch upped the ick factor with this cat eye pumpkin.
19. Pay tribute to someone you love, with a silhouette project like the one fromOMF Style.
20. Duct tape to the rescue (again)! From Better Homes & Gardens.
21. Aunt Peaches tried her hand at marbleizing, with really beautiful results.
22. If you are feeling artsy, trying your hand at painting. These were done byTaylor Joelle’s mom.
23. Although messy, these drippy pumpkins from The Imagination Tree are pretty neat.
24. Chica and Jo have some serious Sharpie style going on.
25. Danielle made a super glamorous guy in brass and black.
