When it comes to eating cheese it is always a new experience for me. I like cheese and always love to serve cheese platters. I have served cheese platters on various occasions from holiday party to casual summer get-togethers. Most of the time I like to serve combinations of cheeses such as hard cheese, semi-soft cheese and soft cheese. The thing is I always make sure that there will be something for everybody. It is really up to you to put the number of cheeses on the platter that you and your guest(s) will enjoy.
This time I served Parmigiano-Reggiano, White Stilton with blueberries and fresh goat cheese with lemon and thyme drizzled with good extra-virgin olive oil. I also served fresh fruits and dried fruits along with the variety of crackers. My guests really enjoyed this platter. If you like cheese I am sure you will enjoy this cheese platter too!
White Stilton with blueberries in the lower right corner
Don’t forget the crackers
Grapes, apples, peaches, and dried figs
Goat cheese with thyme and lemon drizzled with extra-virgin olive oil
2017 has been a great year for designX6. We continued to sell our “Cook With Me” iOS App throughout the year. We released a new updated version of “Cook With Me” with new recipes, just in time for the holiday season.
Also, I am very happy to announce that starting this year we are planning to sell our own spice mix in Ohio. Currently we are selling fresh homemade “Garam Masala” spice mix (2 oz. for USD $11) within Ohio. If you would like to order “Garam Masala”, please contact us via email.
We wish you all a Happy New Year!
— designX6 Team
The update we mentioned in our latest post is here, just in time for the holidays. In this update, we have added five new recipes for you to enjoy. Here is a link to Cook With Me app on the Apple app store.
The beetroot rice recipe summary.
Enjoy the holidays!
– The designX6 team
I am excited to share that we are almost ready to submit Cook With Me update for an app store review. In this release we are adding 5 new recipes. All our recipes are delicious, gluten–free, and many are vegan. We continue to offer recipes as step-by-step instructions in a clear and simple format.
Our existing users can update the app for free. We are confident that updating is worth your time. Thank you.
P. S. Existing users will notice that the recipe summary picture looks a bit bigger, and appetizing as always. 🙂
I am back designX6 blog fans, and I have a delicious recipe to share with you. I like to add some flavor to the food I make. Sometimes it is different herbs, sometimes it is vegetables. There will be always some spices in it. This time I have used mustard to prepare this chicken. I use mustard seeds regularly in the cooking, but not the paste. In this recipe yellow mustard is used as a main ingredient in the marination. Mustard gives the chicken a sharp taste and a nice color after the roasting. Basically, you add everything in the marinade and roast the chicken with the marinade.
I like to serve this chicken with a warm butternut squash and peas salad. Enjoy!
Ingredients: Servings: 2
- 1 lb chicken breasts, thinly sliced cutlets
- 2 tablespoon yellow mustard
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon or as per your taste salt
- 1 big white onion peeled and then cut in big chunks
- 2 garlic cloves
- 1 lemon
- 3 tablespoon olive oil
- Clean the chicken and pat it dry before putting it into the marinade.
- Cut the onion in big chunks and cut the lemon in half.
- In a gallon size ziplock bag add olive oil, mustard, cayenne pepper, and thyme.
- Next goes in salt and freshly ground black pepper. Combine all the spices together.
- Add onions and lemon juice to the marinade along with the leftover lemon pulp and rind. Lastly add the chicken cutlets into the marinade and mix everything together.
- Keep the chicken in the refrigerator for half to one hour to marinate.
- Preheat the oven to 425 degrees Fahrenheit. Transfer the chicken in roasting pan with the marinade, onion, and garlic.
- Finally, roast everything together for 12 to 15 minutes or until the chicken is cooked completely.
Butternut Squash and Green Peas Salad Servings: 2
- 2 cups diced butternut squash
- 1/2 cup frozen green peas
- 1/4 cup water
- 2 teaspoon olive oil
- 1/2 teaspoon finely chopped garlic
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- Chopped cilantro
- Fresh thyme
- In a skillet, heat olive oil on a medium heat.
- Add chopped garlic and diced squash. Sautè it for 2 minutes. Pour water over the squash and put the lid on to the skillet. Let the squash cook for 5 to 7 minutes.
- After the squash is cooked add paprika, salt and black pepper to squash. Mix it well.
- Next add green peas to the squash mixture and sautè it for a minute. Let it cook for another minute.
- Garnish the salad with cilantro and thyme before Serving.
Mustard, paprika, olive oil and thyme for the marinade
Next goes in onion, garlic and lemon
Chicken in the marinade
Last weekend was a memorable weekend. We went to Hopkinsville, Kentucky, to see the total solar eclipse. It was an amazing thing to watch, a lifetime experience. We are going to get another chance to see it, because in 2024, our home will be in the path of totality. I can’t wait to see the total solar eclipse again! Till then, enjoy some pictures from our trip to Hopkinsville.
Total solar eclipse poster by NASA
NASA with two Winnebagos, set up to cover the eclipse.
Media coverage at point of maximum magnitude.
DeBow Park, Hopkinsville, the place from where we watched the solar eclipse
Sun viewed through the filtered lenses
You can see more at NASA’s website
Today we are celebrating the festival of Narali-Pournima. During the monsoon season fishermen stop sailing and fishing in the sea. Pournima stands for the full moon day of the month. People offer coconuts (Coconut = Naral in Marathi) to the sea in the “Shravan” month on this full moon day. Hence, the name of the festival is Narali-Pournima. This festival also marks the beginning of the new fishing season. To celebrate this occasion, a sweet rice and coconut dessert is usually made in every home. Here is the delicious recipe for folks who are nuts about coconut.
This is the original recipe from designX6’s “Cook With Me” App. Enjoy!
Total Time Required : 25 to 30 min. Servings : 2
- 1/2 cup white basmati rice
- 2 tablespoon granulated sugar
- 2 tablespoon brown sugar packed
- 2 teaspoon unsalted butter (Or coconut oil)
- 2 tablespoon chopped cashews
- 7-8 saffron strands (optional)
- 1/4 teaspoon cardamom powder
- 1/4 cup unsweetened coconut flakes
- Rinse the rice at least 2 to 3 times and drain well.
- Take a small cooking pot with high sides and tight fitting lid. Put the pot on the stove.
- Turn on the stove to medium setting and put teaspoon of butter (or coconut oil) in the pot.
- As the butter (or oil) starts melting add chopped cashews, cardamom powder, cloves in the pot.
- Add drained rice and stir the rice to coat each grain with butter. Toast the rice for about 1 minute or until fragrant.
- After the rice is toasted add unsweetened coconut flakes, water and salt to the pot. Stir it together.
- Cover the pot and let the rice cook. Keep stirring the rice in the intervals. About 2 to 4 minutes.
- After all the water has been absorbed by rice add the sugar and brown sugar, and coconut milk to the rice.
- Add the the saffron now if using it.
- Stir the rice carefully (make sure not to break the rice kernel) to melt all sugar.
- After sugar has been melted put the lid back on the pot, turn off the heat and let it set for 5 minutes.
- After 5 minutes stir the rice again, discard the whole cloves in the rice and serve hot.
Coconut, cashews and cardamom makes it delicious
For years, me and my family have enjoyed this coconut rice. I hope you enjoy as well!
Just last week, I was looking at the recent updates on our iPad 2, when I found the most intriguing update. The update is for Food Network’s In The Kitchen App. Here’s a screenshot of the Food Network’s app update outlined, and Cook With Me’s description in the app store:
The update description.
Cook With Me app description
As you can clearly see, Food Network’s app uses the same “Cook With Me” tagline as the Cook With Me app, proving that it is a good tagline. This tagline also serves as Cook With Me’s name. Also, Food Network In The Kitchen has a feature that prevents the device from locking, validating the “no sleep mode” feature we offer in Cook With Me app. Furthermore, they now have organized their recipes into collections, which, is a feature that Cook With Me had since it’s release on December 15, 2014. Here are some screenshots of the Food Network In The Kitchen’s new features, and a comparison to Cook With Me. Please note our cooking step does include ingredients required for that specific step and heat if required for the step.
Food Network’s In The Kitchen iOS app validates our theories about clean, simple, and easy to use design.
A Cook With Me step with step specific heat, time, and ingredients.
This screenshot shows the new collections in the In The Kitchen app.
A Cook With Me collection
The Cook With Me collection switcher.
The new Cook With Me recipe collection, with the new simple, easy to follow format.
Strange similarities. Well, that is all for today. Happy cooking!
Finally summer is here. However, we get hot and humid days here in Ohio. The best way to beat these hot days is to make cool drinks. I like to use different fruits to make drinks. Peaches are my new favorites after moving here. I use them all the time to make cobblers, cakes and other desserts when they are in season. Most of all I like to use them in sangria.Sangria is a spanish alcohol based beverage. It is wine based drink mixed with chopped fruits, fruit nectars and sometimes adding different alcohol mixtures. My recipe of sangria is a lighter version. Fresh peaches gives it beautiful orange color. Here is how I make sangria:
- 2 Cups white wine
- 1 Cup peach green tea ( I use Tazo iced peach tea )
- 1 Cup lemonade
- 3 Peaches, sliced
- 1 Lemon, sliced
- Ice for serving
In a big pitcher mix the white wine, peach green tea and lemonade. Stir them together to mix.
Slice Peaches and lemons. Add them to wine+tea mixture in the pitcher. Let the fruits steep into the mixture.
Cover the pitcher with a plastic wrap and refrigerate it for 8 hours or overnight.
Before serving, fill the glass halfway with ice and pour the drink over it. Garnish it with a lemon or peach slice and serve.
When it comes to cooking chicken I am always looking for no-fuss recipes. This zesty chili-lime chicken recipe is one of them. It is a winner recipe for me. All you need is few spices and fresh limes to make this chicken. You can adjust the spice level as per your taste. It does not need whole lot of time to marinate. I think it tastes best when you grill it. Here is the recipe:
Ingredients : Serves 2-3
1 lb. chicken tenders
2 tablespoons paprika
2 tablespoons fresh lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
1/2 teaspoon lime zest
1/2 teaspoon salt
2 teaspoons cooking oil
- Mix all the spices and salt together in a small mixing bowl.
- Add the lime zest and lime juice to the spice mixture and make a thick paste.
- Marinate chicken pieces well with the prepared spice mixture.
- Keep it in the refrigerator for half hour to marinate.
- Preheat the grill before you grill the chicken. You can use a cast iron pan as well.
- Brush the grill with the cooking oil. Put the chicken tenders on the grill. Grill them about 3 to 4 minutes per side or until the chicken is cooked through.
- Garnish it with lime slices and chopped cilantro before serving.