tag:blogger.com,1999:blog-7374311053559681122024-03-05T08:33:06.082-06:00gray cat in the gardenpreparing the soil, planting the seeds, harvesting the produce, preparing the dishes that make memorable meals - sometimes good, sometimes not so good, but always interesting when cooking with a cat in the house!anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-737431105355968112.post-48410842002433150172010-02-14T18:58:00.000-06:002010-02-14T18:58:37.266-06:00High Cholesterol Blues<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_6Xb53mvRSPENwxI9PyCrW50uhJ60ynEyT58lSw2o_O8Ck8gR4EavVSg8xM9qORag1StPF75ZegT3jtqFQ3wbFmCo7pUuaxNZuypyb5OhV3H_C2Z8w6wmUlQcbF3oES_xLpFe9Wy5abX/s1600-h/carla5+037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_6Xb53mvRSPENwxI9PyCrW50uhJ60ynEyT58lSw2o_O8Ck8gR4EavVSg8xM9qORag1StPF75ZegT3jtqFQ3wbFmCo7pUuaxNZuypyb5OhV3H_C2Z8w6wmUlQcbF3oES_xLpFe9Wy5abX/s320/carla5+037.jpg" /></a></div> <br />
Been away for awhile because I've had some things to think over - like my health. OK, so my lipid panel looks not so good. Cholesterol is high and lipids are high. So I need to be more careful of my diet and loose some weight. I already know I can loose quite a bit with just some "minor" life style adjustments. Still, it's just the idea of it all. I guess I'll start this new life-phase tomorrow. (Sound really excited, don't I? Can't be good for long term success, but then, that's probably why cholesterol and triglycerides and weight are still too high - I've never stuck to a healthy eating style) And what will I do? EXERCISE mostly. Nothing great, some strength exercises and lots more walking. Eating? Cut way back on sweets and breads, milk and starches. Otherwise I do not intend to change much - except salt, that needs a good cut. More salads and "raw" foods are in order.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdNrgjayKR6fZN9BU-uu4NyMoQmX5lelR2HZOJfeibQuq7qJLBKBqivSr1sUfMPomW1ACickB4QNDrNkjMQ-_qd_E8WS6Bwxu_53QYwWmovD5jxWK-fxILRjhz5cDqKM9hft1miqSfm2S/s1600-h/carla4+130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdNrgjayKR6fZN9BU-uu4NyMoQmX5lelR2HZOJfeibQuq7qJLBKBqivSr1sUfMPomW1ACickB4QNDrNkjMQ-_qd_E8WS6Bwxu_53QYwWmovD5jxWK-fxILRjhz5cDqKM9hft1miqSfm2S/s320/carla4+130.jpg" /></a></div> Instead of sweets before I turn in at night, I will limit myself to an occasional one - which means no more baking unless the boys are home. I think I will substitute a hard candy and see how that goes. And I need to drink more water....eight glasses a day, you know ( I'm lucky to get 2 in).<br />
Encouragement, please - and hopefully, I can encourage you!! anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-76016834706605983652010-02-09T20:42:00.000-06:002010-02-09T20:42:20.738-06:00Acorn Squash with Indian Spices What to do with half of an acorn squash? Many choices, but what flavors an I hungry for? Texture is very important - nothing mushy. Let's see, I have some onion naan in the freezer, so I think Indian will be the country of choice. My source of recipes this time? 1000 Indian Recipes by Neelam Batra. My recipe is a combination of several of the authors.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugfIDWHRibbGqRv3Oizlt9rCJHIrTWiQ5To_c-F1p1uSRaCeIj95s67vgelikK309LUJzEXaOdAeWIBYclwZVE_q-ZlmsguvuIjfmKqO4-MogeT75_FVWj-aLKThnO4YeizK8buvhza89/s1600-h/carla5+061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugfIDWHRibbGqRv3Oizlt9rCJHIrTWiQ5To_c-F1p1uSRaCeIj95s67vgelikK309LUJzEXaOdAeWIBYclwZVE_q-ZlmsguvuIjfmKqO4-MogeT75_FVWj-aLKThnO4YeizK8buvhza89/s320/carla5+061.jpg" /></a></div><br />
Acorn Squash with Indian Spices<br />
<br />
serves 4<br />
<br />
1/2 medium onion finely minced<br />
1 quarter sized piece ginger very finely mincd<br />
2T oil<br />
1 small green bell pepper<br />
1 or 2 hot chili pepper, seeded and veins removed for less heat, if you wish<br />
1tsp ground fenugreek<br />
1T ground coriander<br />
1/2 tsp fennel seeds<br />
1/2tsp kalonji seeds<br />
1/4tsp tumeric<br />
1tsp salt, or to taste<br />
1 acorn squash, halved, seeded, peeled and cut into 1" cubes.<br />
1/4c yogurt, whisked smooth<br />
<br />
Preheat oven to 375 degrees. Oil a baking pan and preheat 5 minutes. Spray a bit of cooking spray on all sides of the cubed squash and add to hot pan. Return to oven and roast until caramelized, about 20-25 minutes. Stir and turn every 5 minutes. Don't let squash get mushy. Baking time may need to be adjusted so squash caramelizes rather than steams and gets too tender. You want it fork tender only.<br />
<a href="http://www.flickr.com/photos/46193588@N08/4334047826/" title="carla5 058 by 99annie, on Flickr"><img alt="carla5 058" height="352" src="http://farm5.static.flickr.com/4051/4334047826_5a8c430300.jpg" width="431" /></a><br />
<br />
About 10 minutes before squash is finished, cook onion, ginger and peppers in a bit of oil in a skillet about 5 minutes.<br />
<br />
Add ground spices and mix well. Cook about 5 minutes over medium-high heat. Stir in squash.<br />
<br />
Add yogurt and cook over medium heat until squash is done to your preference.<br />
*I added about 1/4c diced, cooked pork as an afterthought. Very good. <br />
<br />
Serve with and Indian bread (or use pita bread that has been warmed and buttered with a spice butter made with a little garlic powder, onion powder, ground ginger and a hint of garam masala) and<br />
<br />
Cilantro-Lime Chutney<br />
<br />
makes 1/4c<br />
1/8tsp toasted cumin seed, ground<br />
1/4tsp Chat Masala - Found at Asian stores (--this is great with coriander on sweet potato fries)<br />
1 hot pepper, chopped<br />
1 quarter size piece ginger<br />
1/2 green bell pepper, chopped<br />
2T finely chopped onion<br />
1clove garlic, minced<br />
2/3c chopped cilantro, packed<br />
2T dried mint leaves<br />
1T fresh lime juice<br />
1/4tsp sugar<br />
1/4tsp salt<br />
<br />
Process all in a food processor until smooth. Or chop very finely, which is what I do - adds a bit of texture.anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-11352085969370448172010-02-07T20:13:00.000-06:002010-02-07T20:13:46.760-06:00Chickpea Stew with Ham - Cazuela de Garbanzos I had cooked some chickpeas the other day for my vegetarian son to use for Hummus. They were not used for that, tho I did make a version of Hummus using garlic, onion, coriander, parsley and just a bit of ginger. Not bad, but I am not a huge fan of garbanzos. So of course, having cooked beans in my 'fridge that I did not want to go to waste (and having no spare freezer space, and even tho I'm not crazy about them), I started searching for recipes using these wrinkled beans. I settled on a South American recipe, with a few changes. It turned out quite well, even I liked the dish, garbanzos and all.<br />
<a href="http://www.flickr.com/photos/46193588@N08/4333226933/" title="carla5 by 99annie, on Flickr"><img alt="carla5" height="220" src="http://farm3.static.flickr.com/2800/4333226933_66e52355ce_m.jpg" width="240" /></a><br />
<br />
Chickpea Stew with Ham<br />
recipe from The South American Table by Maria Baez Kijac <br />
2T oil<br />
1c onion, minced<br />
1/2c chopped green pepper<br />
4 cloves minced garlic<br />
2 large, ripe firm tomatoes - I used paste tomatoes that I had frozen<br />
(2T tomato paste, if your tomatoes haven't much flavor)<br />
1 bay leaf<br />
1tsp salt<br />
1/2tsp black pepper<br />
21/2c cooked chickpeas - or 2 15 oz can<br />
2c water - i used less, for a thicker stew<br />
2 medium potatoes, cubed<br />
8oz winter squash peeled,seeded,cubed<br />
8oz well washed spinach leaves - I don't like cooked greens of any kind, so i served these on the side, plain<br />
8oz ham ( polish sausage would also work, the recipe says. I think the ham is way better)<br />
2T fresh parsley for garnish<br />
<br />
In a heavy pot or casserole, heat oil and add onions, peppers and garlic. Cook, with occasional stirring, about 5 minutes until onion is soft. Add tomatoes, tomato paste, bay leaf, salt and pepper. Cover and simmer until the tomatoes have formed a sauce, about 10 minutes.Add the chickpeas and water and bring to a boil. Reduce heat to low, add potatoes and cook 10 minutes. Add squash and cook until fork tender, about 10 minutes more. Add spinach and ham, mix well and simmer about 5 minutes. This stew should have some sauce, but not be too soupy. Discard bay leaf, taste for salt and pepper. Serve hot.<br />
<br />
<br />
I hope to make some hot pepper sauces to go with the leftovers from this stew. I'm shooting for making them tomorrow. I'll post them when I taste them.<br />
<br />
Please excuse more for now, my cat is fishing and needs rescuing before the fish get him! Bye.anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-20564460537604049692010-02-06T21:33:00.000-06:002010-02-06T21:33:33.753-06:00Gyros I love gyros with the garliky cucumber sauce and fries. I have several recipes for "gyros" made with cubes of meat and a few for grinding your own meat and pressing it into a loaf and cooking. Any gyros worth their weight are cooked on a spit so the juices and fats run down the meat to baste it. Unfortunately, I don't have a spit to turn meat, so I have been baking it. It is not the same, but the flavor is there and I prefer it to the cubes of meat.<br />
I offer this recipe in case you, like me, do not have access to a really good gyro place, and my local grocery does not carry any prepared products.<br />
Homade Gyros<br />
<br />
2/3 # ground lamb (Cubes if you grind your own)<br />
1/3# ground beef (cubes if you grind your own)<br />
4T onion powder - or use very finely minced onion - about 1/2 c <br />
1T garlic, finely chopped<br />
about 1 tsp salt<br />
1/2tsp marjoram<br />
1/4tsp rosemary<br />
1/4tsp pepper<br />
1/8tsp oregano<br />
1/8tsp basil<br />
<br />
I prefer to grind my own meat. If you do this - be sure to have a good food processor or use a Kitchen Aid mixer with meat grinder attachment. Grind the meats separately, then add all seasonings, mix and grind a second time. Press meat mixture together and place in a close fitting pan or casserole. Let rest at least 1 hour, preferable more like 2 or 3 or 4. Be sure to keep in refrigerator. When ready to cook, heat oven to 325 degrees. Bake about 1 hour. Watch the meat - turn it to baste it about 1/3 of the way through cooking, and again about 2/3 way through. Meat may take a little longer than an hour to cook. It should be a bit on the dry side when done. Slice very thin when serving.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5347LxxNTeSJcHVnAsv4QFSZvLHcMn_6LNpcaQ-KDVMb_p6g6d1Ru_6JxuOezbXJSPwO6OABb513ZfruVdTcsqsnacgVKl2SYX1mN-D34mF33THGeF3j6UBYQb0TreSpdtEv2V84Z9FJ_/s1600-h/carla5+052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5347LxxNTeSJcHVnAsv4QFSZvLHcMn_6LNpcaQ-KDVMb_p6g6d1Ru_6JxuOezbXJSPwO6OABb513ZfruVdTcsqsnacgVKl2SYX1mN-D34mF33THGeF3j6UBYQb0TreSpdtEv2V84Z9FJ_/s320/carla5+052.jpg" /></a></div><br />
I serve my gyros with a cucumber sauce made of:<br />
1c yougurt, slightly drained<br />
1/2 grated cucumber, salted and drained<br />
3 cloves garlic, minced<br />
1rsp minced onion <br />
1/2tsp salt<br />
pinch sugar<br />
Mix all together and serve with meat.<br />
<br />
When I made these last night, I burned the motor out on my old machine. So my meat is not as smooth as I would have liked. Flavor was there, just not the texture. And when I made my lunch for work today, I found my package of pitas torn apart - some animal was HUNGRY I guess. I guess I can't really call these gyros when they have no accompanying bread and chips instead of fries. Oh well. they were still good, none the less.<br />
<br />
Enjoy!anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-41030554823991089322010-02-05T19:49:00.001-06:002010-02-05T19:49:50.423-06:00Refrigerator Bread Dough I am soo excited about this bread dough. I have long wanted a bread recipe that would keep in the 'fridge, that I could bake a bit at a time. I really did not think such a thing was possible. From another point-- I have seen ads for a book called <a href="http://www.artisanbreadinfive.com/">Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Bakin</a>g . I found the basic recipe for this bread on the web and decided to try it. I am so pleasantly surprised. <br />
It is simple, easy, fast (except for the rise time), and does not need to all be baked at once. Oh yeah, and it can be refrigerated for up to 2 weeks! Sounds like that recipe I was looking for! The taste is nice and texture good. It is fine for what I was looking for in a recipe that I can make ahead and bake with very little planning. I think I'll take a look at the authors book and see what variations they offer.<br />
<a href="http://www.flickr.com/photos/46193588@N08/4327056896/" title="carla5 049 by 99annie, on Flickr"><img alt="carla5 049" height="375" src="http://farm5.static.flickr.com/4035/4327056896_6e4bb1979b.jpg" width="500" /></a><br />
<br />
The Artisan Bread Made in 5 Minutes<br />
<br />
<br />
11/2T granulated yeast ( about 11/2 packets)<br />
11/2T Kosher salt<br />
61/2c unbleached flour, plus a bit more<br />
3c warm water (near 100 degrees) <br />
cornmeal<br />
<br />
In a large bowl (5qt) or re-sealable (not one with a tight fitting lid - it is important for the gases to be able to expand) container, mix the yeast, salt and water. Stir in the flour using a large spoon. This can also be accomplished with a mixer and dough hook or food processor. The dough should be uniformly moist, but DO NOT KNEAD. (I found the dough a bit stiff using a wooden spoon. Use wet hands to incorporate remaining flour, if necessary).<br />
<br />
Allow dough to rise until it begins to collapse back on itself. Rising should be accomplished within 5 hours. Dough can be used at this point or refrigerated. Refrigerated dough is less sticky and easier to work with.It is recommended that dough be refrigerated at least 3 hours before shaping.<br />
<a href="http://www.flickr.com/photos/46193588@N08/4327063282/" title="carla5 046 by 99annie, on Flickr"><img alt="carla5 046" height="215" src="http://farm3.static.flickr.com/2679/4327063282_38356037c9_m.jpg" width="240" /></a> <br />
<br />
When ready to bake, remove the amount of dough you wish to bake from bowl. Place remainder back in 'fridge. Sprinkle a bit of cornmeal on a pizza peel. Place baking stone in oven and preheat to 450 degrees for at least 20 minutes. Shape dough with lightly floured hands into a round loaf that has a nicely rounded top. <br />
Place dough on prepared peel and let rest 40 minutes. At end of the 40 minutes, make 2 parallel slashed across the surface of the bread. When ready to bake, put about 1c water in an oven-proof container and place in bottom of oven. Slide bread from peel onto baking stone sprinkled with a bit of cornmeal. Bake for about 30 minutes - but watch bread - bake until top is browned and firm to the touch. Remove from oven and cool completely on wire rack - this will give best texture for slicing.<br />
<a href="http://www.flickr.com/photos/46193588@N08/4327073290/" title="carla5 048 by 99annie, on Flickr"><img alt="carla5 048" height="193" src="http://farm5.static.flickr.com/4025/4327073290_9088ed14f6_m.jpg" width="240" /></a><a href="http://www.flickr.com/photos/46193588@N08/4327080888/" title="carla5 050 by 99annie, on Flickr"><img alt="carla5 050" height="372" src="http://farm3.static.flickr.com/2762/4327080888_977260fe4b.jpg" width="500" /></a> <br />
<br />
I had this with blackberry jam - delicious!<br />
(PS - I made only a tiny loaf, since there was no one to eat this with me. And if I made a large loaf, I would have been tempted to eat it all myself - sorry to say).anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-43053454672310572502010-02-01T21:19:00.000-06:002010-02-01T21:19:49.065-06:00Black Bean Soup with Lime Sour Cream Garnish Black Bean Soup. How many recipes are there? Hundreds, probably. A few I have liked, most are just so-so. When I saw this recipe at <a href="http://www.kingarthurflour.com/">King Arthur Flour</a>, I hesitated to try it. Still, it looked interesting since it uses prepared salsa and lime sour cream.And so I thought, oh well, once won't hurt. And if nothing else, I'll cook it down for refried beans and put it on nachos. I am pleased to report that this IS a good recipe. And I still think I may cook down leftovers, mash them and use them as refried beans on nachos - definite potential, I think.<br />
King Arthur Flours' Black Bean Soup with Lime Sour Cream<br />
<br />
serves 12<br />
<br />
SOUP:<br />
1# dried black beans<br />
3qt water<br />
1 ham bone or 2 vegetable bouillon cubes<br />
2 bay leaves<br />
3T oil<br />
21/2 c onion, diced (2 medium)<br />
1c celery, diced (3-4 stalks)<br />
11/2c red pepper, diced ( 1 medium pepper) - I assumed this to be red bell pepper<br />
11/2c green pepper, diced (1 medium pepper) - I assumed this to be green bell pepper<br />
11/2c prepared salsa (16oz jar - your choice of mild, medium or hot)<br />
3 cloves garlic<br />
2tsp cumin<br />
2 tsp chili powder - I assumed this to be ground red chili powder. I used New Mexico chili powder.<br />
1T salt<br />
2tsp pepper<br />
1c diced ham<br />
<br />
SALSA:<br />
1c sour cream<br />
1T lime juice - please, use fresh if possible<br />
1T lime zest<br />
3tomatillos, peeled, finely diced and drained - if using fresh, same applies, except I "toast" them, like you<br />
would peppers.<br />
3T dried minced onions - I used onion powder, 11/2T, because I had no dried ones.<br />
1/8tsp salt<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbcZy_RL2HrRIWtRei97JznqMWD58aiLfCZiCuHAXPEq1nvIHp9v7JkFaZJD0rJeibEpa2yPwRLucBApA3WBkYXN9x1qyuvDtorF-14PQxIhBmj9p10hWXdH62E9IgsC8glh8VQcVVENs/s1600-h/carla5+043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbcZy_RL2HrRIWtRei97JznqMWD58aiLfCZiCuHAXPEq1nvIHp9v7JkFaZJD0rJeibEpa2yPwRLucBApA3WBkYXN9x1qyuvDtorF-14PQxIhBmj9p10hWXdH62E9IgsC8glh8VQcVVENs/s320/carla5+043.jpg" /></a></div><br />
<br />
To Cook Soup:<br />
Wash beans according to package directions. Put them in a large pot and cover them with the 3qt water. Bring to a boil, then remove pot from heat and set it aside for 1 hour. After one hour, add the ham bone and bay leaf.---- I did not add ham or ham bone. I did replace some of the water with an equal amount of left-over french onion soup I had . <br />
<br />
Bring soup to a slow simmer over medium heat, and simmer it for 1 to 11/2 hours, until the beans are tender. Remove ham bone, if you use it. Remove about 2c beans, and either mash or blend them into a paste. Return the beans to the pot, and continue to simmer, uncovered, until soup has thickened.<br />
<br />
While the soup is simmering, saute the diced vegetables in the oil until the onions are translucent. Add sauteed vegetables, salsa, garlic, seasonings, bouillon cubes (if using), and ham to the soup, and bring it to a boil. It will be quite thick; add a small amount of water if needed to thin slightly. Simmer the soup 30 minutes to allow the flavors to meld.<br />
<br />
Lime Sour Cream:<br />
While soup is simmering, prepare the garnish. Mix sour cream, lime juice, lime zest, tomatillos, minced onions and salt together. The mixture will be quite runny due to the liquid remaining in the tomatillos, but will thicken after sitting for an hour or so. Refrigerate until ready to serve.<br />
<br />
Ladle soup into bowls and top with a dollop of sour cream, more salsa, avocado slices and a sprig of cilantro, if you like.anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-71167261525829650752010-01-30T19:17:00.000-06:002010-01-30T19:17:33.772-06:00Chocolate Peanut Butter Cookies A favorite childhood memory is going to my aunts' house and having "Frosty" cookies. That's what they are called in our family, but they go by many names. They are a no-bake chocolate peanut butter cookie and they are great. Best of all, they can be whipped up in no more than 20 minutes, including getting ingredients ready and 1 minute of boiling. We think they are best served with a tall glass of very cold milk....<br />
Frosty Cookies (Chocolate Peanut Butter No-Bake Cookies)<br />
Have all ingredients ready to go before cooking.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYQkZTz2w9fF6E4qNRl_vvTFmRV8WIVDkxUbKBC3DJkLX_ukTps97PyHsfxhIeHQdLr07GPaeDEiLCQ78zZEwaxqqx_XVDK48QDlZ0683sy-YCYLdHOJgOKasUgMIEgnp4_w7y85CO12V/s1600-h/carla5+033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYQkZTz2w9fF6E4qNRl_vvTFmRV8WIVDkxUbKBC3DJkLX_ukTps97PyHsfxhIeHQdLr07GPaeDEiLCQ78zZEwaxqqx_XVDK48QDlZ0683sy-YCYLdHOJgOKasUgMIEgnp4_w7y85CO12V/s320/carla5+033.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyvRQNyaKA88KwxuR4OW7bihLN2-ui_RHvt7WxnBCE7hMVgctxAn5ZJUoepkbOvoTQWcr2b4-wQi27taHAQ-IukhtJnonjaAzI_EGTi9BA7XMP-VxVz2pJ3jia_k33sGy46nj3ifzH5EP/s1600-h/carla5+034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyvRQNyaKA88KwxuR4OW7bihLN2-ui_RHvt7WxnBCE7hMVgctxAn5ZJUoepkbOvoTQWcr2b4-wQi27taHAQ-IukhtJnonjaAzI_EGTi9BA7XMP-VxVz2pJ3jia_k33sGy46nj3ifzH5EP/s320/carla5+034.jpg" /></a></div><br />
2c sugar<br />
1/2c milk<br />
1/2c cocoa<br />
1/4# butter<br />
pinch salt<br />
Bring the above to a boil and boil 1 minute, stirring frequently. Do not over cook or the cookies will be too dry (see photo below). Remove from heat.<br />
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<br />
At 1 minute, add:<br />
1/2c peanut butter - smooth or chunky, your choice<br />
1tsp vanilla<br />
Stir until peanut butter is incorporated.<br />
<br />
Pour all over 3c quick rolled oats and stir until well mixed.<br />
<br />
Drop by teaspoonfuls onto waxed paper. Let cool and snack.<br />
<a href="http://www.flickr.com/photos/46193588@N08/4316891567/" title="carla5 037 by 99annie, on Flickr"><img alt="carla5 037" height="375" src="http://farm5.static.flickr.com/4008/4316891567_12f8dce8da.jpg" width="500" /></a><br />
<br />
As you see above, the very dry looking cookies were boiled too long ( that's what happens when a cook does not pay attention!!. Also, sorry the photo is a bit blurry). If this should happen to you, add a bit of warm water to the "dough" and stir well. Continue forming cookies. When properly cooked, the cookies should be shiny, but not wet, nor stiff, like cookies on the right.<br />
<br />
I'm also making bread tonight. It is a no-knead refrigerator bread. Just 3 ingredients - yeast, salt and flour.<br />
Dough is refrigerated up to 2 weeks(!) and can be used any time after the initial "rise". Below is a photo of just mixed dough. It is pretty wet at this point. Tonight it will rise and fall back on itself, then go into 'fridge. It is recommended to refrigerate at least 5 hours before using all or a part of dough. I'll have a full post and report next week.<br />
<a href="http://www.flickr.com/photos/46193588@N08/4316913263/" title="carla5 039 by 99annie, on Flickr"><img alt="carla5 039" height="309" src="http://farm5.static.flickr.com/4039/4316913263_c74126cb69.jpg" width="500" /></a>anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-54462696564214615672010-01-27T21:14:00.000-06:002010-01-27T21:14:02.928-06:00Puerto Rican Pork Chops with Rice and Beans Today is cooking day - my day off when I spend a portion of the day preparing meals for the next 3 or 4 work days. In my 'fridge, I had a pork roast that needed to be used. I remembered seeing Daisy Martinez of Daisy cooks the other day on PBS. She was cooking pork chops that looked very good. Thought I'd try a similar recipe made with my pork roast. I found her recipe for "yellow rice", which was her suggestion for a side, and made my recipe for beans as a second side. The house smelled wonderful with all the aromas in the air. I also made a dish from Ivory Coast using chicken that I will post later. And I made my version of French Onion Soup, also to be posted later. Tonight, it's all Latin flavors - mainly Puerto Rican.<br />
To begin, there are 2 recipes that need to be made ahead, sofrito and achiote oil. Both are easy to make. There are almost as many recipes for sofrito as there are cooks. This is the recipe I used.<br />
<br />
<b>Sofrito -</b> a recipe that might be compared to the Cajun trinity. It goes into so very many dishes.<br />
<br />
1 small sweet onion<br />
2 cubanelle peppers<br />
5 cloves garlic, peeled<br />
2 aji dulce pepper - I have never seen these in any store - perhaps a Latin American grocery would carry <br />
them. O raise mine. These peppers look like a Habanero, but are sweeter, sometimes hot, sometimes<br />
not, and have a fruity taste. They are great and well worth growing .<br />
1 paste tomato, peeled<br />
1/4 bunch cilantro<br />
1 red bell pepper, seeded<br />
<br />
Dice everything in a fine dice. Refrigerate unused portion up to 3 days or freeze.<br />
<br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>Achiote Oil</b><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I found my achiote (or annato) seeds in a world foods market.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1c olive oil<br />
</div><div class="separator" style="clear: both; text-align: left;">2T achiote seeds<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat oil and seeds over medium heat in a skillet - don't use a pan. As the oil heats, the seeds will begin to sizzle. At this point, watch carefully. When there is a steady sizzeling, remove from heat. DO NOT OVERHEAT!!! You will know if you do - things will be bitter and ugly. Store oil at room temp for just a few days. Use a tight fitting lid. When ready to use, strain what you need.<br />
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</a><br />
<br />
Pork "Chops" made from Pork Roast<br />
<br />
serves 3<br />
1.5# pork roast - this size allowed me to cut 3 "chops" that were the approximate equivalent of 1" thick<br />
pork chops that the original recipe recommends.<br />
Make a dry rub of::<br />
1T salt<br />
1T onion powder<br />
1T garlic powder<br />
1T black pepper (or to taste)<br />
1/2 tsp oregano<br />
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</div><br />
Make marinade of:<br />
juice of 1 orange<br />
juice of 1/2 lime<br />
11/2tsp cider vinegar<br />
1 clove garlic, mashed <br />
<br />
Pat rub into meat on all sides. Place in a close fitting deep casserole. Pour marinade over meat and let sit at least 1 hour up to 24. <br />
<br />
Pour enough oil into a skillet to film the bottom. Heat oil over medium heat until shimmering. Remove meat from marinade and discard marinade. Place meat in pan without touching. Cook until the meat is well browned on all sides., about 6 minutes. Cover with a tight fitting lid and cook on medium heat an additional 8 minutes or so until done.<br />
( I added a bit of cooking wine about 5 minutes into the final 8 minute cooking portion - I was afraid that by using a roast, perhaps things should be cooked with a moist heat for a bit longer and at a lower temp. So I turned heat down to not quite medium low and cooked a total of about 15 minutes. Meat was not fall apart done, but was not tough, either. And an added bonus was scrapping the fond out of the pan and adding it to the beans.)<br />
<br />
Serve immediately.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPkieG1eTjBDPr5CQpHkaOnBMKLoj7_vxROaBpOexKoo1m5k8zXo0VuHhHAT5xCwRuBl4rfwQHMRijjEixI9jc1w6wSy43eHhfQwaIrJsZWzrn2nmrZbcJ0mnkDjSli5tK1p3W3inWxsz/s1600-h/carla5+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://www.flickr.com/photos/46193588@N08/4307485737/" title="carla5 030 by 99annie, on Flickr"><img alt="carla5 030" height="493" src="http://farm5.static.flickr.com/4026/4307485737_9fa4b4e00f.jpg" width="500" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">Along with the pork, we had <a href="http://www.daisycooks.com/">Daisy Martinez'</a> "Yellow Rice" and red beans.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Yellow Rice</b> from Daisy Cooks by Daisy Martinez<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">serves 8<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2c Achiote oil<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2c Sofrito<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2c pimento-stuffed olives<br />
</div><div class="separator" style="clear: both; text-align: left;">2-3T salt<br />
</div><div class="separator" style="clear: both; text-align: left;">1tsp ground cumin<br />
</div><div class="separator" style="clear: both; text-align: left;">1tsp ground black pepper<br />
</div><div class="separator" style="clear: both; text-align: left;">2 bay leaves<br />
</div><div class="separator" style="clear: both; text-align: left;">3c long-grain white rice<br />
</div><div class="separator" style="clear: both; text-align: left;">Chicken Broth<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat oil in heavy 4-5 qt pot with tight fitting lid over medium heat. Stir in Sofrito and cook until most of the water has evaporated. Add the olives, salt, cumin, pepper and bay leaves, and stir to combine.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When the mixture is bubbling, add the rice, stirring to coat and fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and noil until the broth reaches the level of the rice.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Stir the rice once, reduce the heat to low, cover, and cook 20 minutes without opening the cover or stirring.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Gently fluff the rice by scooping it from the bottom to the top.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve hot.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Red Beans </b><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serves 4<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">!c red beans ( can use any bean, these are what I have on hand)<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 onion<br />
</div><div class="separator" style="clear: both; text-align: left;">1 clove garlic<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt<br />
</div><div class="separator" style="clear: both; text-align: left;">1 aji dulce<br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 green bell pepper<br />
</div><div class="separator" style="clear: both; text-align: left;">1 seeded hot pepper, chopped or left whole (leaving whole, I think, means less heat) <br />
</div><div class="separator" style="clear: both; text-align: left;">1/2tsp coriander<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Beans can be soaked ahead of time or cover beans with water and microwave on high about 1 minute. Let sit for 2-3 hours. To cook. cover drained beans with water and add all the remaining ingredients. Bring to a boil, reduce heat and simmer until almost tender.<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 bunch cilantro, chopped<br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 onion, sauteed<br />
</div><div class="separator" style="clear: both; text-align: left;">a clove garlic, sauteed<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt, or to taste<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add ingredients above to beans and finish cooking until tender. Mash a portion of the beans - I mash the beans in the pot with a potato masher.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve hot.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">WE also had a side of corn relish (corn, onion, green peppers in a vinegar-sugar "juice" seasoned with a tiny bit of pickling spice. Very tasty and I was pleased to see that it went very, very well with this meal. In fact, we liked the meat and rice better with a bit of relish juice dribbled over them.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Served this was, this is definitely a "keeper".<br />
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</div>anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-55689546544967647462010-01-26T21:06:00.000-06:002010-01-26T21:06:14.025-06:00dirty dishes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpPRfH6TijNM60ehog2fOgn_Ff_HKm5oq4qeYNAdHntnxsZvhY9thwIJUYUVigqy2f2PWOsX1pEzGPO6rL5Zuc1Ti2DlKMahKhrFs2_JwJi8qF-xXlsrLkdNtW2zRnyHImQd3R5z5WxSi/s1600-h/carla5+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpPRfH6TijNM60ehog2fOgn_Ff_HKm5oq4qeYNAdHntnxsZvhY9thwIJUYUVigqy2f2PWOsX1pEzGPO6rL5Zuc1Ti2DlKMahKhrFs2_JwJi8qF-xXlsrLkdNtW2zRnyHImQd3R5z5WxSi/s320/carla5+020.jpg" /></a><br />
</div>We all know that cooking means dirty dishes. For some of us, that means MANY dirty dishes. I couldn't resist a picture of my sink - before and after doing dishes to remind myself of the difference a little work makes to the feel of tidiness.<br />
<br />
A place for everything and everything in it's place--almost. A gray cat in NOT where he should be!<br />
<br />
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</div>anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-54967171733502592772010-01-24T20:15:00.000-06:002010-01-24T20:15:49.982-06:00Creampuffs What is your comfort food? (I have so many, it's hard to choose. My waistline agrees!) Today, I was "craving" creampuffs. But only creampuffs filled with a custard my mom used for cream pies at their restaurant (actually, I think it was my grandmother's recipe). The puff recipe I use is found in The Joy of Cooking cookbook. Here we go........<br />
Creampuffs<br />
<br />
Bring 5 eggs to room temp. This is important so that the eggs cook properly when added to dough. You will probably only need 4 eggs - if using large eggs, 5 if smaller.<br />
<br />
Preheat - very important - to 400 degrees <br />
<br />
4 or 5 eggs at room temp<br />
1cmilk<br />
1/3c butter<br />
<br />
1c flour<br />
11/2T sugar<br />
1/8tsp salt<br />
Make sure the flour, sugar and salt are well combined. Set aside, but near pan with milk. <br />
<br />
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</div>Bring 1c milk and 1/3c butter to a slow boil. Don't boil too much, or you'll have a mess. As soon as you see bubbles around the edge of the pan, add the flour in one fell swoop. <br />
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</div>When you add the flour, Stir quickly. The dough will look very rough at first, but will quickly come together. DO NOT OVER-STIR.<br />
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</div>Add 1 egg at a time and beat well between additions, about 45 seconds usually does it.<br />
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</div>When 4 eggs are incorporated, check consistency of dough. Should form what would be "stiff peaks" with meringue.<br />
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</div><div class="separator" style="clear: both; text-align: center;">Drop by tablespoons onto very lightly greased pan. Sprinkle with a few drops of water before baking.<br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EXqHsHa5AyD7OwsnHDs77uFARUZ7eWmt3z186O8LaLpGFgKAXXvEYBrisFZb-6H-loduYO_-jcNKTaJliJujGtjZ9LdkXsI9ZT2eHReUmjjcn0jU5hQf54YyWvSnydoMr_Vhg7f3cwId/s1600-h/carla4+126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EXqHsHa5AyD7OwsnHDs77uFARUZ7eWmt3z186O8LaLpGFgKAXXvEYBrisFZb-6H-loduYO_-jcNKTaJliJujGtjZ9LdkXsI9ZT2eHReUmjjcn0jU5hQf54YyWvSnydoMr_Vhg7f3cwId/s320/carla4+126.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">Bake 10 minutes at 400 degrees. Reduce temperature to 350 degrees and bake another, approximately<br />
</div><div class="separator" style="clear: both; text-align: center;">40 minutes. Puffs will be deep golden brown. No not under bake, but don't burn them, either. Let them<br />
</div><div class="separator" style="clear: both; text-align: center;">cool in oven with door ajar. When cool, fill with your choice of fillings. My recipe follows. <br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUTuW9HINBz7y046tHX5BLSRsvCtfKWrAbGXwn_phEFGxvXWILYHDTQTNfABx_1w_pKkQc3ECFfMJcE6qAUFM42hifTH3pDoKqntr9mO1r1w84rfsr83QTS64ssz3-1ZXEKHjAKNY_kML1/s1600-h/carla4+123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUTuW9HINBz7y046tHX5BLSRsvCtfKWrAbGXwn_phEFGxvXWILYHDTQTNfABx_1w_pKkQc3ECFfMJcE6qAUFM42hifTH3pDoKqntr9mO1r1w84rfsr83QTS64ssz3-1ZXEKHjAKNY_kML1/s320/carla4+123.jpg" /></a><br />
<div class="separator" style="clear: both; text-align: center;">This is my recipe - water stained and fading badly.<br />
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</div><div class="separator" style="clear: both; text-align: center;">Creampuff Filling<br />
</div><br />
2c milk<br />
3 eggs, slightly beaten<br />
1c sugar<br />
1/4c cornstarch plus 1T<br />
1tsp vanilla<br />
<br />
Make a custard with all ingredients except vanilla. Cook over medium heat. Stir very often until thickened.<br />
Remove from heat and stir in vanilla. Let cool and fill puffs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYbkPMEGDk1jgfzAT995XLL0AHTRryryfi78ofHZxszxZUHd4na2Sky8vCx4FZ6ZSSp0lE4NKezasaO22wSPlQ2upOsvOTzZlsEWQzp8n9KDhDMLwA86F70MYH7qllIZrITw4VpOK-mj4/s1600-h/carla4+130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYbkPMEGDk1jgfzAT995XLL0AHTRryryfi78ofHZxszxZUHd4na2Sky8vCx4FZ6ZSSp0lE4NKezasaO22wSPlQ2upOsvOTzZlsEWQzp8n9KDhDMLwA86F70MYH7qllIZrITw4VpOK-mj4/s320/carla4+130.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy! <br />
</div><br />
<div class="separator" style="clear: both; text-align: left;">The custard can be used as a filling for creampuffs, or pie (coconut or banana), or as a pudding. Flavorings can be added, including cocoa (added to the sugar before the milk and eggs are added). It is very versatile.<br />
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</div><div class="separator" style="clear: both; text-align: left;">I hope you like these creampuffs as much as my family does!<br />
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</div>anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-11494356520449874322010-01-23T22:17:00.000-06:002010-01-23T22:17:21.748-06:00Eggs I was thinking about eggs today. Eggs have a good amount of protein and experts say we can have (x) number of eggs per week. They are good for us. I never thought they were bad for anyone.<br />
Generally, I get my eggs from a local teacher who raises chicken, the side product being fresh eggs to sell. In a dozen will be all sizes and colors from light brown to brown to blue.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjunY1UVoixMA4DX3yDJsfbFkcjU0OJcLTrUxs3r0MRPWb7eFQLODyTqqRrcRKdwiIUqvmmsPb8uD4dkqPvksA1AQF3QKobi5CBAu3fH0Yv2xeNU3kepCxEJP-IchcI0PCTw3Tc2qhXlG82/s1600-h/carla2+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjunY1UVoixMA4DX3yDJsfbFkcjU0OJcLTrUxs3r0MRPWb7eFQLODyTqqRrcRKdwiIUqvmmsPb8uD4dkqPvksA1AQF3QKobi5CBAu3fH0Yv2xeNU3kepCxEJP-IchcI0PCTw3Tc2qhXlG82/s320/carla2+002.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"> Eggs are used in so many ways, but my favorites are over easy and scrambled. The last several days, I have "eggd out", having had eggs for breakfast 2 days and supper twice. I've had scrambled and over easy, poached and shirred. I had never made a poached egg before! and a professional "chef" cookbook I have said to add salt and a bit of vinegar to the simmering water. No other cookbook I have said to do that. Apparently they help the egg white not to spread all over the place. Also, there needs to be at least 5" water in the pan to achieve the typical "teardrop" shape (I did not know they were supposed to be teardrop shaped!<br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.flickr.com/photos/46193588@N08/4299572042/" title="carla5 014 by 99annie, on Flickr"><img alt="carla5 014" height="240" src="http://farm5.static.flickr.com/4049/4299572042_65a2947c7c.jpg" width="320" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;"> The eggs are slipped into the simmering water (bring to a boil and turn down the heat to a simmer). They sink to the bottom, then rise to the surface of the water as they cook.<br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKd1gp6mFJgSH_idPhkJgxzlPu44iNDMINBMu3CjFFNPYB4Fk8oVaKAXIRl-OFKLdxm5sUM9kXPPteJVYgjPUpNt4uyLz7MN5M2HNON75Gw22FcxSPy4MVyhj6x-moCoFEyp2sJ8Q8YhK/s1600-h/carla5+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4bRTtA8mfwfq-QSzsHRsDyvCNwzlC9X8SZJ4ZPJdJDZ45CrWCIux2t0yMTI4Fmeuq79fbiFi0zasYubWV4ivZcTAhdL1Mh3HMyoX8T_5Bw_hJ3cLU__fo7bJfmdww2nuiikFGVlr-txD/s1600-h/carla5+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4bRTtA8mfwfq-QSzsHRsDyvCNwzlC9X8SZJ4ZPJdJDZ45CrWCIux2t0yMTI4Fmeuq79fbiFi0zasYubWV4ivZcTAhdL1Mh3HMyoX8T_5Bw_hJ3cLU__fo7bJfmdww2nuiikFGVlr-txD/s320/carla5+016.jpg" /></a><br />
<div class="separator" style="clear: both; text-align: left;">Cook eggs 3-5 minutes 'till they are as done as you like.<br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.flickr.com/photos/46193588@N08/4299585926/" title="carla5 018 by 99annie, on Flickr"><img alt="carla5 018" height="239" src="http://farm3.static.flickr.com/2696/4299585926_66955b2c2e_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/46193588@N08/4298845815/" title="carla5 019 by 99annie, on Flickr"><img alt="carla5 019" height="240" src="http://farm5.static.flickr.com/4019/4298845815_af64cc580a_m.jpg" width="221" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;"> It was a good egg, but no better than an over easy egg. Texture seemed to be more like a soft-boiled egg.<br />
</div><div class="separator" style="clear: both; text-align: left;">I think I'll stick with my fried ever easy eggs - then I don't have to wait for water to boil!! Or even sunny-side up eggs...<br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.flickr.com/photos/46193588@N08/4298857033/" title="carla5 002 by 99annie, on Flickr"><img alt="carla5 002" height="195" src="http://farm5.static.flickr.com/4009/4298857033_6c7c24b132_m.jpg" width="240" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;"> And my old stand-by is pancakes and scrambled eggs...scrambled with just the right amount of milk and not cooked too dry (as opposed to two of my sons who prefer their eggs scrambled with no liquid - just eggs, and cooked dry, dry, dry and seasoned with salt, pepper, and hot sauce)<br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBvcCzUgJEQLFlRTvhr4ZwKhwHA1Pos98zU1TPEptkbMt28QXJOraNcQuoZeAB-Ozqtb-XHw0HP0cWNmXQJj5uzlMf_bZKj3Re90fmcdqnjk4_CXckODHPBsZYRB7p4uGuTIkiyPFwsU5/s1600-h/carla5+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBvcCzUgJEQLFlRTvhr4ZwKhwHA1Pos98zU1TPEptkbMt28QXJOraNcQuoZeAB-Ozqtb-XHw0HP0cWNmXQJj5uzlMf_bZKj3Re90fmcdqnjk4_CXckODHPBsZYRB7p4uGuTIkiyPFwsU5/s320/carla5+015.jpg" /></a><br />
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</div><div style="text-align: center;"> And my shirred eggs? NO PICTURE! But - I can tell you that the professional cookbook I have? It made no mention of shirred eggs. In fact I had to go to cookbooks at least 25 years old to find a description - For what is just a baked egg! Yep, baked. Just butter a ramekin, add you egg - whole, not beaten - add about 1T milk and 1T butter, salt, pepper, a bit of basil and parsley and bake at 325 degrees about 15 minutes or to the doneness you prefer. I like a runny egg and 15 minutes was just about right. The butter and milk seen to give the eggs a velvety texture different from poached or soft boiled eggs. It is a difference not easily explained, but it is there. I like these eggs every now and then, and even though they take a while to make, they are worth it. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCq5GAs8x-YN9faZIgF8s24Bf99Sod2-yvAb6KBJrWlaj_zXiA6qwIK2Ws1dVHGUcl6OlZaO27sgCynsfeeXF0vUl3E1Eoqco7ZXkxvxnhdsfcUZxMe4hdVmo3MMDN0ZRPkNATD9XY-DK/s1600-h/carla4+059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCq5GAs8x-YN9faZIgF8s24Bf99Sod2-yvAb6KBJrWlaj_zXiA6qwIK2Ws1dVHGUcl6OlZaO27sgCynsfeeXF0vUl3E1Eoqco7ZXkxvxnhdsfcUZxMe4hdVmo3MMDN0ZRPkNATD9XY-DK/s320/carla4+059.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> If you haven't had an egg lately - go ahead and make some - have a breakfast meal for supper.<br />
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</div>anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-80957474551532362622010-01-21T20:33:00.000-06:002010-01-21T20:33:46.581-06:00Fog Just a very short post. The last several nights we have had lots of fog, visibility sometimes being only 1/8 mile!<br />
But it can be so beautiful. In walking my dog before turning in for the night, the thick fog feels like it's wrapping you in a cloak.The tiny droplets of moisture touch the skin, but not like rain, more like a mist. For me, it is a beautiful time for a walk. And very quiet. If I don't have to be driving, I love to sit or walk and watch the fog and how it changes - here thick, there very light, another place as if in motion. I would have liked to get a photo from inside my house looking out the french doors to the back yard so "alive" with the fog. Alas, my camera is simply not up to such a shot. So I will just have to wait for the next time to enjoy that view.anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-31816771195250980662010-01-20T21:26:00.003-06:002010-01-20T21:29:43.107-06:00Korean Banchan OK, so I've been trying to decide about the banchan - what to cook. I thought to make a meal of these side dishes. I made a grilled beef dish that I could wrap in lettuce leaves with sliced garlic and ssamjang. Rice and kimchee, of course. The tofu dish I wanted to try is nixed because my tofu was bad - unopened carton was all poofy and I was afraid to eat it. I made a bean dish and a filled and rolled "crepe" with a spicy dipping sauce. 'Desert' is an unusual salad. I don't know if this would qualify as a "typical" Korean meal, but I like the idea of several sides making a meal. Somehow this idea sounds better with "ethnic" foods than it does with an american meal of vegetable sides and salad!<br />
Here are the recipes I chose:<br />
) Braised beef with peppers<br />
)Black soybeans<br />
)Spicy dipping sauce<br />
)Korean pancake with chicken<br />
)Salad with apples, frozen grapes and nuts<br />
)ssam jang<br />
)Kinchee<br />
)rice<br />
<br />
For the Kimchee recipe I used, see post from 12-10-09<br />
<a href="http://www.flickr.com/photos/46193588@N08/4292252300/" title="carla4 145 by 99annie, on Flickr"><img alt="carla4 145" height="240" src="http://farm5.static.flickr.com/4068/4292252300_d8cf25d3ef_m.jpg" width="178" /></a> <br />
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<a href="http://www.flickr.com/photos/46193588@N08/4292164498/" title="carla4 138 by 99annie, on Flickr"><img alt="carla4 138" height="240" src="http://farm5.static.flickr.com/4053/4292164498_4dd071fcdb_o.jpg" width="320" /></a><br />
<br />
<i><b> Braised Beef with Peppers</b></i><br />
serves 8 as banchan (side dish)<br />
<br />
1# beef, cut in to pieces the size of stew meat<br />
4c water<br />
1c soy sauce - regular or lite salt<br />
1/4c sugar<br />
8 cloves garlic, peeled and smashed<br />
hot chili peppers to taste<br />
<br />
Simmer all ingredients until tender - about 11/2 hours.<br />
Shred meat and serve in the broth.<br />
**NOTE: if made with regular soy sauce, this is very salty. I don't care for really salty foods, so I used lite soy sauce. Shoyu may also be an option. I think I might add just a bit of sesame oil to meat and serve with a bare minimum of broth.<br />
*** This dish can be served with rice and the meat broth. I initially was going to wrap this in lettuce leaves, but did not, in the end. Instead, I mixed a little of the ssam jang into the meat and broth and that was GREAT. I really liked those flavors together and would use this as a main meat course in future.<br />
<i><b>Ssam Jang</b></i><br />
This condiment is highly variable. This is the version I made:<br />
<br />
2T miso (Japanese soybean paste)<br />
1/4c sriracha - should be a Korean chili paste, but can't be found in my neck of the woods, so I substituted<br />
recipe - see post12-27-09 for recipe. <br />
(additional pepper, minced, to taste)<br />
4 cloves garlic, minced<br />
1/4c minced onion, green onions, chives, shallots - your choice<br />
1T sesame oil<br />
1T soy sauce<br />
(water to thin, if needed)<br />
1/2tsp sugar<br />
1tsp mirin<br />
<br />
Mix all ingredients and allow to sit at least 1 hour.<br />
(I liked the flavors here - not sure I would try this recipe with Korean chili paste.)<br />
<br />
<i><b>Black Soybeans</b></i><br />
serves 4<br />
1c black soybeans, canned goes much faster than soaking beans if you can find them. Canned beans can be found at asian groceries or at some health food stores.<br />
1c water<br />
1/2 soy sauce - again, I prefer lite<br />
1/2c sugar<br />
1T sesame oil<br />
<br />
Canned beans are pretty tender. I heated beans in water, then added other ingredients and heated through at a simmer until heated through.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7m4QQg8exIXmFXyUQvR38R13Gs43X_OBS3iYryoVOmR1BAZx9MY7Bzp1Td7EEUkO4beEJt2IP3mea07ir57tf0lQvucuBTIj6BGe4qhPVvurWiGoiczyfvFcbZFKw0RIZDrklCLWviUS/s1600-h/carla4+141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7m4QQg8exIXmFXyUQvR38R13Gs43X_OBS3iYryoVOmR1BAZx9MY7Bzp1Td7EEUkO4beEJt2IP3mea07ir57tf0lQvucuBTIj6BGe4qhPVvurWiGoiczyfvFcbZFKw0RIZDrklCLWviUS/s320/carla4+141.jpg" /></a><br />
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<i><b><br />
</b></i><br />
<i><b> Korean Pancake with Chicken</b></i><br />
should give 2-3 pancakes<br />
<br />
1/2c flour<br />
1/2c water<br />
1/4tsp salt<br />
11/2T mirin (Japanese cooking wine that is sweet. Asian groceries and health food stores carry it)<br />
1/2tsp soy sauce<br />
1/2tsp sesame oil<br />
1/4# chicken cut into matchsticks<br />
1/2 bell pepper - choose all green or mix colors<br />
1/4c shredded cabbage - I had regular cabbage, but use Napa if available<br />
<br />
Marinate chicken in soy sauce, sesame oil and mirin for at least 30 minutes.<br />
<br />
Mix flour, water, and salt together for the pancakes. Most recipes say to make a pancake 3-4 inches in diameter. I don't have the patience to cook that many, nor roll that many. I made mine about 6inches in diameter. Be sure they are as thin as crepes would be. They will cook fast, don't let them brown too much.<br />
<br />
Saute vegetables in a bit of oil. Salt can be added if you wish. I think my dipping sauce is salty enough to allow me NOT to add salt here. Cook each vegetable separately until crisp-tender.<br />
<br />
Cook chicken through.<br />
<br />
Place a few veggies and some chicken on a pancake, roll tightly, and dip in dipping sauce (recipe follows)<br />
(A very good recipe worthy of being a main meat course).<br />
<i><b>Spicy Dipping Sauce</b></i><br />
<br />
1/3c soy sauce<br />
1/3 c rice wine vinegar--- I don't care for a really vinegery flavor - I used a tad less than 1/4c here.<br />
1T sesame oil<br />
chili pepper flakes to taste<br />
1T scallions - minced onions will substitute<br />
1tsp minced garlic<br />
1/2tsp sugar - I add this to offset the vinegar <br />
<br />
Mix all together and serve.<br />
<br />
Can also be used for fried dishes like tempura, dumplings, or even veggies.<br />
<br />
And is you have room for a salad that may also stand in for desert,<br />
<i><b>Salad with Apples, Grapes and Nuts</b></i><br />
serves 4 Thank you Naomi Imatome-Yun<br />
<br />
6c mesclun greens<br />
1 apple, washed and sliced<br />
1/2c frozen grapes, sliced in half. (Need not be frozen)<br />
1/2c nuts of your choice<br />
2 scallions, green only, chopped<br />
Korean Chili Say Salad Dressing (follows)<br />
<br />
Make dressing and set aside.<br />
<br />
Toss remaining ingredients, except scallions, with dressing.<br />
<br />
Garnish with scallions. <br />
<i><b><br />
</b></i><br />
<i><b> Korean Chili Say Salad Dressing</b></i><br />
<i><b><br />
</b></i><br />
1/4c soy sauce<br />
3T rice vinegar<br />
4T water<br />
3T sesame oil<br />
(3T Korean chili powder) - I will have to search for this - I substituted red chili flakes<br />
crushed sesame seed - optional<br />
<br />
Whisk all ingredients together. Refrigerate until use.<br />
<br />
<br />
There it is! Not really that much work. I thought the flavors went well together. I feel guilty about the amount of salt, though. These dishes really are heavy on the soy sauce.Using lite soy sauce helps, but I wonder if I could cut back on the amount of soy sauce without sacrificing flavor. I think, for myself, next time I would try to find banchan that are not so dependent on soy sauce for flavor. I'll use this as an opportunity to look further into the world of Korean cooking.<br />
<i><b><br />
</b></i>anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-53485500284277040662010-01-18T21:54:00.000-06:002010-01-18T21:54:23.267-06:00Gnocchi in Basil Cream Sauce Several weeks ago I purchased some potato gnocchi. Because I did not use them within a week, I froze the package and forgot it. It literally fell out of my overstuffed refrigerator's freezer today. Thought it might be a good idea to finally use them.....and this Basil Cream Sauce would be good. If it's good with pasta, why not with gnocchi?<br />
Basil Cream Sauce<br />
Make a roux of: 2T butter and 2T flour. <br />
Melt butter and add flour. Stir constantly for about 5 minutes to get rid of the raw flour taste.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDcBcUuWv1QFKkgqfNYFmPj6ee2dCftt1Rl_jwvHjtW4CJvZqs0KLXkKCK8o2lw9egPpTvBdmBN356IafXoOWPGdSWA66La2I44qQhQ_BDDd8OAbrC-3_sMjckUJLs8i5qiV_GbjPdZXS/s1600-h/carla4+114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDcBcUuWv1QFKkgqfNYFmPj6ee2dCftt1Rl_jwvHjtW4CJvZqs0KLXkKCK8o2lw9egPpTvBdmBN356IafXoOWPGdSWA66La2I44qQhQ_BDDd8OAbrC-3_sMjckUJLs8i5qiV_GbjPdZXS/s320/carla4+114.jpg" /></a><br />
</div><br />
<br />
Slowly add:<br />
2c half and half<br />
1/8tsp garlic powder<br />
Cook with stirring until thickened.<br />
Stir in 2-3T fresh basil or 2-3tsp dried ( I love basil and it is hard to have too much for me. Add more if you want, I could so with an additional tablespoon)<br />
Optional - add 1/2c chopped deli ham of your choice<br />
Stir in 1/4c Parmesan cheese. PLEASE use a good quality cheese.<br />
Stir until smooth.<br />
<br />
Serve over cooked gnocchi and garnish with fresh basil. I used potato gnocchi for these, purchased and not homade.<br />
<br />
<br />
Have you ever tried to make gnocchi from scratch? I did that today. Sweet Potato Gnocchi's. My mom is a new diabetic, and I thought she might not want the regular potato gnocchi from above. I found them to be very similar to making knoepfli ( a flour and egg dumpling my family puts in some soups. They take the place of bread or crackers). They did not get too heavy, a problem I sometimes have with knoepfli. I haven't figured out what I do wrong - I make knoepfli the same way each time, yet sometimes they are light, sometimes not. I wonder if I overcook them, either in the initial water or in the soup??<br />
Sweet Potato Gnocchi's<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwi5XrXh1_oGMXqGATEuHas70B19m9LsJprpHNcFHR-497RQ3qQaXY_u1YOwqNYmE7uysu3EViGsZpffgvCpyctNXUG_Qx6R0yY5Pxcb3uxPaekSU_YXa-MM5dT3i0RvNkdeGp3splePO9/s1600-h/carla4+107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwi5XrXh1_oGMXqGATEuHas70B19m9LsJprpHNcFHR-497RQ3qQaXY_u1YOwqNYmE7uysu3EViGsZpffgvCpyctNXUG_Qx6R0yY5Pxcb3uxPaekSU_YXa-MM5dT3i0RvNkdeGp3splePO9/s320/carla4+107.jpg" /></a><br />
</div><br />
1/2 large sweet potato baked until soft enough to mash.<br />
an equal amount of flour.<br />
1/2 egg, small<br />
1-2T milk, if needed<br />
* have your sauce ready before cooking gnocchi* a suggested recipe follows<br />
Mash sweet potato and add flour. Work in well. Add the egg and mix well.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQsZZ9tSXunXV1mVmGQmyUqXf8shVGtoiPZyQcIj0G47kvUenz6kgDlHBV4Zo2JX6Cc5VpHsjVANPr_JaEXDvtJs92O-cqg6M42Q0z8THxiTxpi7HmO2JE5DYcvr14nY_dMfwLukhS41p/s1600-h/carla4+111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQsZZ9tSXunXV1mVmGQmyUqXf8shVGtoiPZyQcIj0G47kvUenz6kgDlHBV4Zo2JX6Cc5VpHsjVANPr_JaEXDvtJs92O-cqg6M42Q0z8THxiTxpi7HmO2JE5DYcvr14nY_dMfwLukhS41p/s320/carla4+111.jpg" /></a><br />
</div><br />
If dough is too dry, add just a bit of milk until dough is workable. Take about 1/2tsp dough and dip in flour. Roll into a ball and set aside on wax paper. When all dough is rolled out, start the process of shaping the gnocchi. Take a ball and push/roll it off the very end of a fork. Each one should have indentations from the fork tines, and on the opposite side, an indentation from your finger.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiy-d1pbEw3RC9Aixy80GOToCM0GSAeDGxHkZNeUY4dsgcz2mddOyIybHzJUN7HRbBtMe16DlBEbhwTrtfwlwkvpQejk-Etk_j0zPT3GSRMjL4mxeglKa2iTgxLNDkJwzY-O06-1Czqjuh/s1600-h/carla4+113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiy-d1pbEw3RC9Aixy80GOToCM0GSAeDGxHkZNeUY4dsgcz2mddOyIybHzJUN7HRbBtMe16DlBEbhwTrtfwlwkvpQejk-Etk_j0zPT3GSRMjL4mxeglKa2iTgxLNDkJwzY-O06-1Czqjuh/s320/carla4+113.jpg" /></a><br />
</div> ( The gnocchi above are my first attempt, so are not so pretty. They are made with 1/2tsp dough. I would recommend 1/4tsp - recipe I had was not clear in how much to use. These were OK, but I think they would look nicer if they were smaller.)<br />
Bring a pan of lightly salted water to a gentle boil. Add half of the gnocchi to the boiling water. they are done in about 3 minutes - when they float to the surface of the water.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/46193588@N08/4283582894/" title="carla4 112 by 99annie, on Flickr"><img alt="carla4 112" height="282" src="http://farm5.static.flickr.com/4037/4283582894_c6784c6106.jpg" width="320" /></a><br />
</div><br />
Serve with sauce.<br />
<br />
Suggested Sauce - a variation of the Basil Cream Sauce above. This is a Garlic Cream Sauce:<br />
<br />
Saute 1/2 small onion, finely minced along with 3 cloves garlic, finely minced. Make the roux. Add the onion/garlic to the roux. Continue with recipe. Parmesean may be omitted if you wish.<br />
I was a little disappointed with the recipe as listed above. So, I added 1tsp brown sugar, a few flakes of hot pepper, a dash of smoked paprika, 1/8tsp salt. I liked this sauce much better. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETdjCe3eh1Oc1Kz-70mrWiKbIAblCpa5d7Sp-hqsTha6HjsUYMwXZvf50hW4y7tV_nFO_fUJi8YVcUt56aqRa2YYeqGQdCChV21WoWjE_uTOs44O-XDNDCq1kdGCN4ls-J531PPUmMhQU/s1600-h/carla4+129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETdjCe3eh1Oc1Kz-70mrWiKbIAblCpa5d7Sp-hqsTha6HjsUYMwXZvf50hW4y7tV_nFO_fUJi8YVcUt56aqRa2YYeqGQdCChV21WoWjE_uTOs44O-XDNDCq1kdGCN4ls-J531PPUmMhQU/s320/carla4+129.jpg" /></a><br />
</div>This is all that was left -anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-88062764431430234662010-01-17T18:27:00.000-06:002010-01-17T18:27:27.819-06:00Kimchee Banh Mi I was so pleased with the flavors of the Pork Meatball Banh Mi I made the other day that I decided to try another version: the Kimchee banh mi. The original recipe came from <a href="http://www.guiltycarnivore.com/">The Guilty Carnivore</a>, but, as so often happens, I did not have all necessary ingredients and so used what I had on hand. This makes for a new taste, but since I have no idea what the original tasted like, I never know how my version compares. I am satisfied with the results of operating this way.<br />
My Version Of <a href="http://www.graycatinthegarden.blogspot.com/2009/12/japanese-korean-recipes-make-meal.html">Kimchee</a> Banh Mi<br />
<br />
serves 1 well ( 2 sandwiches)<br />
<br />
1 pork chop ( or your preferred cut) or 1 chicken breast<br />
MARINADE: <br />
1 stalk lemongrass, crushed very well<br />
3 cloves garlic, mashed<br />
hot chilis, minced, to taste. I like the aji limon *<br />
1/4tsp ground ginger - fresh if you have it<br />
fish sauce - about 3T<br />
1T sugar<br />
1/8tsp sesame oil <br />
1/4 onion powder<br />
(* Actually, I like almost any of the Aji varieties. These are hot, fruity and sometimes a bit sweet peppers generally from South America. You will need to raise your own, as I have never seen them in stores here. And seed is hard to find. But their flavor is unlike anything I had ever tasted. If you order fron <a href="http://www.seedsavers.org/">Seed Savers Exchange</a> - a place I highly recommend for theor work with preserving seed diversity - the members will occasionally send additional seeds to try at no cost.)<br />
Mix all ingredients together and marinate pork chop or chicken for 2-4 hours.<br />
<br />
To make sandwich:<br />
<br />
Toast baguette and, if you choose, remove some of bread to make a pocket to hold the meat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghFaEWJKseqmX4P99iq8Zm_UbUE1VWyRLtOd13rE1sXzrXNHymgfAMAOIius7TdpNgbscnRef7SaEzvSjGguvSYoVgQ71Ld1tKpeJTp0Hj-87m5q3kZ24I-R7L5K5SBN-cEXZTTYp5zVS/s1600-h/carla4+132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghFaEWJKseqmX4P99iq8Zm_UbUE1VWyRLtOd13rE1sXzrXNHymgfAMAOIius7TdpNgbscnRef7SaEzvSjGguvSYoVgQ71Ld1tKpeJTp0Hj-87m5q3kZ24I-R7L5K5SBN-cEXZTTYp5zVS/s320/carla4+132.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">a kimchee banh mi deconstructed <br />
</div>Add cucumber for crunch, a layer of kimchee - minus liquid , cilantro or parsley or basil. I tried this with and without a tiny bit of the hot chili mayo from the pork meatball banh mi. I did not like the mayo, but when I tried just the sriracha sauce - just a bit, that I liked (my kimchee is not very hot, so the sriracha added the heat.)<br />
<br />
This is an interesting sandwich flavor. It is one you will either like or totally dislike! I enjoyed it. Leftovers are going to work with me tomorrow.<br />
<br />
PS The korean banchan I promised is in the works......... <br />
<br />
Oh... and be careful of where you put your recipes---I had a small bon fire going at my elbow. While making sweet potato gnocchi (see tomorrow's post), my recipes got too close to the flame. Not good.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjETzFi-MQv9xkeEFGjeWS5U1JFp16ktgWTPCW0F2FrB4g9ix691kwCgpaQkQosjsIallDYguQWTii7BsJFELoFFJ7ZuqbAEr76evCH0wtcNdMk8aSI9Du3lgoJvJT2JFtPw5VP8b9nJQ/s1600-h/carla4+110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjETzFi-MQv9xkeEFGjeWS5U1JFp16ktgWTPCW0F2FrB4g9ix691kwCgpaQkQosjsIallDYguQWTii7BsJFELoFFJ7ZuqbAEr76evCH0wtcNdMk8aSI9Du3lgoJvJT2JFtPw5VP8b9nJQ/s320/carla4+110.jpg" /></a><br />
</div><br />
I have thought to get together info on locating hard to find seeds to make available for readers. If anyone has a variety they would like to add to the list, let me know. It may take me a bit to gather company names. Thanks.anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-8637615010114816312010-01-13T20:41:00.003-06:002010-01-16T21:06:55.574-06:00Pork Meatball Banh Mi<div style="font-family: Georgia,"Times New Roman",serif;"> Have you ever heard of a Banh Mi? I had not until just very recently. I was looking for something Vietnamese or Thai to cook. Nothing struck my fancy from my cookbook collection ( I have a number of Southeast asian cookbooks that have great recipes. But I have read over them so often, I wanted a fresh take on things). And so I turned to <a href="http://www.epicurious.com/">Epicurious</a> and glad I am that I did. A whole new world of sandwiches came into view! I quite literally stumbled on the Banh Mi recipe and was led to another web site - Not sure how I got there, I couldn't retrace my steps so I could give an accurate map. Anyway - a great site called <a href="http://www.battleofthebanhmi.com/">Battle of theBanh Mi</a> has quite a bit of info on these tasty sandwiches, along with several recipes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0sujh9A5fwgLNIpw0t1g2hpYLXdbydKjMR_XpNP6mKT6Mic-1NoPY7StNoDZt6bElBXCs1bAUj_p_B4OI5XjyCpTYFwbR0kh14r_Py7cYqVIxMBzNGfLkM2czzPcj4cOHmh1DSJwR9Ud/s1600-h/carla4+103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a><br />
</div><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"> So what is a Banh Mi? It is describes as a Vietnamese hybrid sandwich, Vietnamese baguette sandwich and French-Vietnamese sandwich. It is, I suppose, best served on a true Vietnamese baguette, which differs from the French version by often containing rice flour. But, small town almost central Illinois does not have such a thing as a Vietnamese baguette. So I will have to content myself with the French style found here. The filling for this sandwich can be chicken, shrimp, pork, beef, vegetarian. Toppings generally include a spice mayonnaise, pickled carrots and daikon (radish), hot peppers and cucumber slices.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"> Epicurious actually had 2 recipes for this sandwich, a pork version from <a href="http://www.bonappetit.com/">Bon Appetit</a> and a chicken version from <a href="http://www.gourmet.com/">Gourmet</a>. I chose to make for my first Banh Mi, the pork version because I had pork I needed to use. I present to you:<br />
<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"> Pork Meatball Banh Mi as presented on Epicurious. Serves 4<br />
photo by ric w <br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.flickr.com/photos/ric_w/3742528010/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="photo sharing"><img alt="" src="http://farm3.static.flickr.com/2647/3742528010_560753c031_m.jpg" style="border: 2px solid rgb(0, 0, 0);" /></a><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">For the Hot Chili Mayo:<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">2/3c mayonnaise<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">2 green onions, finely chopped<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1T hot chili sauce (such as sriracha) see my post from for a sriracha recipe<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">For the Meatballs:<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1 pound ground pork<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1/4c finely chopped fresh basil<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">4 cloves garlic minced<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">3 green onions, finely chopped<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1T fish sauce ( such as nam pla or nuoc nam)<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1T hot chili sauce (such as sriracha) -see 12-27-09 post for recipe<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1T sugar<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">2tsp cornstarch<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1tsp freshly ground black pepper<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1tsp coarse kosher salt<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXQhNzspny2Jp0ZL7lxz0rc6pJJiEtyLpogVtwLsxlZYaO-_0MWutM40M39oy_3V9UuhObS5eSKKmJH1YyIGEcBDO9nJHtHkkF0qjYtb-a8UeiMbs9pQ60sLab5yNTeM5Wf1IOohsQuy_/s1600-h/carla4+101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXQhNzspny2Jp0ZL7lxz0rc6pJJiEtyLpogVtwLsxlZYaO-_0MWutM40M39oy_3V9UuhObS5eSKKmJH1YyIGEcBDO9nJHtHkkF0qjYtb-a8UeiMbs9pQ60sLab5yNTeM5Wf1IOohsQuy_/s320/carla4+101.jpg" /></a><br />
</div><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">For the Sandwiches<code>:</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code><br />
</code><br />
</div><div style="font-family: Verdana,sans-serif;"><code>2c coarsely grated carrots</code><br />
</div><div style="font-family: Verdana,sans-serif;"><code>2c coarsely grated peeled daikon (Japanese white radish)</code><br />
</div><div style="font-family: Verdana,sans-serif;"><code>1/4c unseasoned rice vinegar</code><br />
</div><div style="font-family: Verdana,sans-serif;"><div style="font-family: Verdana,sans-serif;"><code>1/4c sugar</code><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbGo8nRwx5h7b8riKrv4V1f8nB80u9VW8jywTgsrrVw5hwCgg8wUZNfbK2Ihn_MF5yMRHdTvsqZiA-ROvVRRdw2V479qM5oxuYRUco9PzeSvFDwFqX4xNIRWUJctVp0kwMad0EqtrGuaA/s1600-h/carla4+102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbGo8nRwx5h7b8riKrv4V1f8nB80u9VW8jywTgsrrVw5hwCgg8wUZNfbK2Ihn_MF5yMRHdTvsqZiA-ROvVRRdw2V479qM5oxuYRUco9PzeSvFDwFqX4xNIRWUJctVp0kwMad0EqtrGuaA/s320/carla4+102.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Pickled veggies and Hot chili Mayo <br />
</div><br />
</div><div style="font-family: Verdana,sans-serif;"><code>1tsp coarse kosher salt</code><br />
</div><div style="font-family: Verdana,sans-serif;"><code>1T Asian sesame oil</code><br />
</div><div style="font-family: Verdana,sans-serif;"><code>4 10" long individual baguettes</code><br />
</div><div style="font-family: Verdana,sans-serif;"><code>Thinly sliced jalapeno chilis</code><br />
</div><div style="font-family: Verdana,sans-serif;"><code>16 large fresh sprigs cilantro</code><br />
</div><div style="font-family: Verdana,sans-serif;"><code><br />
</code><br />
</div><div style="font-family: Verdana,sans-serif;"><code><br />
</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code><span style="font-family: Verdana,sans-serif;">Preparation:</span></code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code><span style="font-family: Verdana,sans-serif;">Hot Chili Mayo:</span></code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code><span style="font-family: Verdana,sans-serif;"> </span>Stir all ingredients in a small bowl. Season with salt. Can be made 1 day ahead. Cover and chill.</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code><br />
</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code>Meatballs:</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code>Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1" meatballs. Attange on baking sheet. Can be made 1 day ahead. Cover and chill.</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code>Sandwiches:</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code>Toss first 5 ingredients in medium bowl. Let stand 1 hour at room temperature, tossing occasionally.</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code><br />
</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code>Preheat oven to 300 drgrees. Heat sesame oil in large skillet over medium-high heat. Add 1/2 of meatballs. Saute until brown and cooked through, turning meatballs often and lowering the heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code><br />
</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code>Cut baguette in half. Pull out enough bread from each half to leave 1/2 inch thick shell. Spread hot chili mayo over each bread shell. Arrange jalapenos, then cilantro, in bottom half. Fill each with 1/4 of meatballs. Drain pickled vegetables, place atop meatballs. Press on baguette tops. *** I would also add a few cucumbers for a crisp and clean crunch. This is not in the original recipe, but I think it adds a "little something" - that crunch, which I really enjoyed.<br />
</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code><br />
</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code>Serve and enjoy.</code><br />
<br />
<code> This particular version has all the attributes so important to asian cooking: hot, salty, sweet and sour. <br />
</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code><br />
</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code><br />
</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code>I plan to try a number of other Banh Mi recipes in coming days. I'll keep you posted.</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code><br />
</code><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><code>AND---- The temperature got up to 40 plus degrees today with lots of sunshine!! How great that was after the last weeks of COLD! Hurrah!!!!!</code><br />
<code><br />
</code><br />
</div>anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-89387387032442159392010-01-10T21:14:00.000-06:002010-01-10T21:14:15.861-06:00Korean Ideas - banchan and ssam jang I had a bit of time at work tonight to look up some information about Korean food. This came about from the latest <a href="http://www.saveur.com/">Saveur </a>magazine. It is their "Saveur 100" issue - recipes, restaurants and gadgets. Included is a reference to a Korean condiment called <a href="http://www.hannaone.com/">Ssam Jang</a> and a <a href="http://www.saveur.com/">recipe for it</a>. In "googling" this name, I found several recipes. It seems this is very much like catsup in that there are many different tastes , textures and consistency. In that issue, there was also a reference to Korean<a href="http://www.about.com/">"banchan"</a>, or side dishes. Naturally, I could not pass up this opportunity to research recipes fitting these categories. I found several promising dished to try. And while I have no recipes to share tonight, I'll leave you with this promise - this week I'll be preparing several banchan with an additional side of ssam jang and I'll keep you posted with the results.<br />
Please share your recipes for your favorite Korean dishes, the more the merrier. We can all learn together and share our cooking adventures.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDMgZuDUCE-z9N-1faS4GphWHeebOdmMhfN2EyRrz3odSC4xM6wXMljagm2Am8X7uX4EMtHXtXyAtWQXbmGG8pbxyeFzfUlYrf1dQonhCFZ-FkGYL09h2nHwMDe9iYRp5SR1ziEQhVL8h/s1600-h/carla4+075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDMgZuDUCE-z9N-1faS4GphWHeebOdmMhfN2EyRrz3odSC4xM6wXMljagm2Am8X7uX4EMtHXtXyAtWQXbmGG8pbxyeFzfUlYrf1dQonhCFZ-FkGYL09h2nHwMDe9iYRp5SR1ziEQhVL8h/s400/carla4+075.jpg" /></a><br />
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As a side note, the temp was below zero this morning and at noon was a whopping 9 degrees, But it was sunny - beautiful.When I checked my solar heater, the air was warm. Air coming out of heater got up to 70 degrees !- a 60 degree air temp increase. I am soooo pleased. We still need to figure out how to automate this setup, since at present, someone must be here to open the system to the house and close it. I have no picture of this to share, I'll try to get one for the next post.<br />
Hope you enjoy a couple more photos from our ski trip. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFvpb3kkj8M0f8thomvcjLDTLUP_gTSVx9Cn6Z3PkVfT0c6RQSWS_caoy8QAPhzSB2Ui5PAtrZ075bFJw6fSSlulJObK4z3HhLfxkVpTUFg1JYTW5qlZZOGUYrf9V_yqLzEIdQOQBi6yO/s1600-h/carla4+077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFvpb3kkj8M0f8thomvcjLDTLUP_gTSVx9Cn6Z3PkVfT0c6RQSWS_caoy8QAPhzSB2Ui5PAtrZ075bFJw6fSSlulJObK4z3HhLfxkVpTUFg1JYTW5qlZZOGUYrf9V_yqLzEIdQOQBi6yO/s400/carla4+077.jpg" /></a><br />
</div>anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-12034132967327977112010-01-08T20:10:00.007-06:002010-01-09T23:18:00.287-06:00Pickapeppa Sauce, Shrimp and Mango Salsa<div class="separator" style="clear: both; text-align: center;"><br />
</div> I found a recipe in the 11/12 09 issue of Cooking with Paula Deen that I have been wanting to try. The holdup? No Pickapeppa Sauce. I tried looking for a Pickapeppa recipe to no avail. It is a product from Jamaica. Ingredients include tomato, peppers, onions, sugar,cane vinegar, mango, raisins,and spices. It is not hot, like a hot sauce would be. It is sweet. And a taste unlike anything I have tried before. I have only used it in the following recipe, so I can't tell you how it would be as another sauce ingredient or by itself.<br />
<a href="http://www.flickr.com/photos/46193588@N08/4257045431/" title="carla4 089 by 99annie, on Flickr"><img alt="carla4 089" height="400" src="http://farm5.static.flickr.com/4033/4257045431_713dff64bb.jpg" width="151" /></a><br />
<br />
My thanks to Michael Watz from Evanston, Il for sharing this recipe in Paula's magazine. Italics are my additions.<br />
<br />
Biloxi Spiced Shrimp W/ Pickapeppa Sauce and Mango Mojito Salsa<br />
<br />
Serves 4 This is a long recipe with lots of ingredients, but once prep work is done, it goes together quickly. Is it basically a shrimp salad.<br />
<br />
<b>Marinate Shrimp</b> for 30 minutes in:<br />
1/2c Worcestershire sauce<br />
2T oil<br />
12 jumbo shrimp. peeled and deveined--- <i>I used shrimp my friend brought back from South Carolina. They are medium shrimp, so I prepared more. See blog dated 12-20-09 for prep of shrimp</i><br />
<i><a href="http://www.flickr.com/photos/46193588@N08/4257162417/" title="carla4 083 by 99annie, on Flickr"><img alt="carla4 083" height="196" src="http://farm5.static.flickr.com/4060/4257162417_334e91507b.jpg" width="200" /></a> <br />
</i><br />
<br />
<b> Spice Mixture for Shrimp</b><br />
(makes 2/3 cup)<br />
1/4c chili powder -<i>- I used Tony Chachere's Original Creole Seasoning instead of plain chili powder</i><br />
1/4c sugar<br />
2T salt<br />
1T ground cumin<br />
11/2 tsp Spanish paprika --<i> I used smoked paprika</i><br />
1tsp curry powder<br />
1tsp unsweetened cocoa powder -- <i>YES. you won't really taste it. Think mole' sauce.</i><br />
1/8 tsp ground cinnamon<br />
<br />
Combine all ingredients and set aside. Makes enough for a second recipe.<br />
<br />
<b>For the salad<br />
</b><br />
4C mesclun greens -- a<i> variety of greens, not just iceberg lettuce really is preferred</i><br />
1/4c balsamic vinegar -<i>-please use a good vinegar.</i><br />
<br />
Toss together.<br />
<br />
<b>Mango Mojito Salsa</b><br />
Makes about 3c<br />
2c peeled Mango, pitted and diced<br />
1/4c Red or <i>Green</i> bell pepper -- r<i>ed pepper is sweeter than green, I only had green to use</i><br />
1/2c finely chopped onion,<i> red preferred for color</i><br />
2T olive oil -- <i>I omitted this</i><br />
11/2T fresh mint, minced -- <i>winter in Illinois does not usually include fresh mint. I used 1tsp dried</i><br />
1T fresh lime juice -- <i>please do not substitute lemon juice</i><br />
1T seasoned rice vinegar -- <i>found in health food or asian grocery store</i><br />
2tsp dark rum -- <i>I don't like rum, so I omitted this</i><br />
11/2tsp fresh cilantro, minced<br />
1tsp fresh ginger, peeled and finely chopped<br />
1/2tsp fresh garlic, minced<br />
1/2tsp Serrano chili, seeded and minced -- <i>I used what I had on hand, Aji Cristal. I think any mildly hot pepper would substitute</i><br />
1/2tsp honey<br />
<br />
In small bowl, combine all ingredients. Allow to stand at least 30 minutes. Stir gently before serving.<br />
<a href="http://www.flickr.com/photos/46193588@N08/4257935110/" title="carla4 084 by 99annie, on Flickr"><img alt="carla4 084" height="238" src="http://farm5.static.flickr.com/4028/4257935110_34261ba3b7_m.jpg" width="240" /></a> <br />
<br />
<b>Pickapeppa Cream</b><br />
1 7oz can chipotle peppers in adobo sauce --<i> I forgot this and the cream suffered for it. Only 1tsp will be used for recipe, so lots will be left over. Cut down amount used if a milder sauce is preferred.</i><br />
2c Sour Cream<br />
1/2tsp grated lime zest<br />
2T fresh lime juice --<i> don't substitute lemon juice.</i><br />
2tsp Pickapeppa Sauce<br />
1tsp salt<br />
<br />
Place chipotles in blender and puree. Place 1tsp puree in a bowl, reserving remainder for another use.<br />
Stir in remaining ingredients. Cover and chill.<i> </i><br />
<i><br />
</i><br />
<i><b>PUTTING IT ALL TOGETHER </b></i><br />
<br />
Remove shrimp from marinade and blot excess marinade on paper towels.<br />
<br />
Lightly coat shrimp with seasoning mix.<br />
<br />
Heat 1/4c oil in non-stick skillet over medium heat. Cook shrimp in batches, for about 2 minutes.<i> If using fresh caught shrimp, they are done when they turn slightly pink and begin to curl.</i> Keep warm while remainder cook.<br />
<br />
Toss mesclun once more and divide onto 4 plates. Top with Mango Mojito Salsa and Shrimp. Drizzle with Pickapeppa Cream. Serve immediately. <i>Enjoy.</i><br />
<i><a href="http://www.flickr.com/photos/46193588@N08/4257582067/" title="carla4 094 by 99annie, on Flickr"><img alt="carla4 094" height="375" src="http://farm3.static.flickr.com/2700/4257582067_ed643a5e22.jpg" width="500" /></a></i><br />
<br />
As you know, my family went skiing for a few days. My youngest did not go along, which really hurt. Still, it was great to be with my other sons and my daughter-in-law. Two friends of my middle son came up also. The evening before we were to leave for home, a winter storm started. By Thursday, 8 inches of new snow had fallen, wind was gusting to 50mph, temperature was below zero, and it was still snowing. Roads were icy and snow covered a good portion of the way home.<br />
Skiing was good. We were at Chestnut Mt in Galena, Ill and Snowstar in Dubuque, Ia. I've posted a few pictures to share with you.<br />
<a href="http://www.flickr.com/photos/46193588@N08/4260909275/" title="carla4 074 by 99annie, on Flickr"><img alt="carla4 074" height="375" src="http://farm3.static.flickr.com/2793/4260909275_3fb16515fb.jpg" width="500" /></a> <br />
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<i><a href="http://www.flickr.com/photos/46193588@N08/4261663190/" title="carla4 071 by 99annie, on Flickr"><img alt="carla4 071" height="375" src="http://farm3.static.flickr.com/2764/4261663190_762b00bcea.jpg" width="500" /></a><br />
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</i>anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-59278815326282687292010-01-02T22:03:00.000-06:002010-01-02T22:03:46.720-06:00vacationI will be away from this blog for a few days - family skiing vacation! Yeah!!. Back Friday. Hope to have good pictures. Take care. annieanniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-33764480426467449042010-01-01T21:28:00.011-06:002010-01-09T23:25:28.031-06:00Artichokes with Fennel<span style="font-size: large;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/46193588@N08/4261660392/" title="carla4 045 by 99annie, on Flickr"><img alt="carla4 045" height="500" src="http://farm3.static.flickr.com/2730/4261660392_be434b6db4.jpg" width="375" /></a></span><br />
</span><br />
<span style="font-size: large;">So a friend of mine<span style="font-size: small;"> has repeatedly told me how great artichokes are. I decided to give them a try. I searched and searched for an appealing recipe. Most of what I found were dip recipes, not what I was looking for.</span></span> Since I also had a fennel bulb, I thought I'd see if I could find a recipe for the two of them together...not many of those out there. I finally found a likely selection on <a href="http://www.foodandwine.com/">Food and Wine</a>'s web site. Never having tried artichokes before, I was glad this recipe gives basic preparation instructions. But if my friend had not told me how to eat them, I would have been lost.<br />
<i>Baked Artichokes with Fennel</i><br />
<br />
<i>Serves 4 as a first course</i><br />
<i> </i><br />
4 artichokes<br />
1/2 lemon, plus 1/2 tsp fresh lemon juice<br />
1/4c olive oil, plus 3T<br />
2 medium fennel bulbs- trimmed, halved lengthwise, cored and finely chopped<br />
<a href="http://www.flickr.com/photos/46193588@N08/4261662808/" title="carla4 051 by 99annie, on Flickr"><img alt="carla4 051" height="375" src="http://farm5.static.flickr.com/4067/4261662808_196534e99b.jpg" width="500" /></a> <br />
<br />
1 large red onion, finely chopped<br />
4 garlic cloves, finely chopped<br />
1 tsp thyme ( I used 1/4 tsp ground, dried thyme)<br />
salt and pepper<br />
2T chopped flat leaf parsley, finely chopped, plus 1/2c leaves<br />
1/2c coarse fresh bread crumbs<br />
<br />
1. Using a sharp knife, trim artichoke stems to 1 inch and cut off 1 inch from the top. Using kitchen shears, trim 1/2 inch from each leaf. Halve the artichoke lengthwise, and scoop out the small spiky leaves and the hairy chokes. Leave a few layers of leaves.<br />
<a href="http://www.flickr.com/photos/46193588@N08/4261660804/" title="carla4 046 by 99annie, on Flickr"><img alt="carla4 046" height="375" src="http://farm3.static.flickr.com/2709/4261660804_18817f25ff.jpg" width="500" /></a> <br />
<a href="http://www.flickr.com/photos/46193588@N08/4261661320/" title="carla4 047 by 99annie, on Flickr"><img alt="carla4 047" height="375" src="http://farm5.static.flickr.com/4065/4261661320_7f9a33e3ce.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/46193588@N08/4260907361/" title="carla4 049 by 99annie, on Flickr"><img alt="carla4 049" height="375" src="http://farm3.static.flickr.com/2705/4260907361_5593927ff2.jpg" width="500" /></a><br />
<br />
<br />
<br />
Rub the cut parts of the artichoke with the halved lemon ( you'll see from the photo above, that they brown very quickly) and set them, cut side down in a basket steamer. Steam over boiling water about 10 minutes until the hearts are tender.<br />
<br />
<br />
2. In a deep skillet, heat 1/4c oil until shimmering. Add the fennel and onion and cook over medium high heat, stirring until translucent, about 5 minutes. Add the garlic and thyme, season with salt and pepper and cook until vegetables are just beginning to brown, about 4 minutes longer.<br />
<a href="http://www.flickr.com/photos/46193588@N08/4235237206/" title="carla4 052 by 99annie, on Flickr"><img alt="carla4 052" height="375" src="http://farm5.static.flickr.com/4055/4235237206_43b05b0419.jpg" width="500" /></a><br />
(as you see, I used a white onion, instead of a red because that is what I had on hand)<br />
Remove from heat and cool slightly. Add chopped parsley.<br />
<br />
3. Heat oven to 450 degrees. (Original recipe calls for toasting breadcrumbs in the oven. I melted a bit of butter and cooked them on the stovetop). While oven is coming to temperature, Heat 1T oil in skillet. Pat artichokes dry and add them to skillet, cut side down. Fry over moderate heat about 4 minutes until deep golden.<br />
<br />
4. Place artichokes cut side up in large baking dish, Top with fennel mixture. Sprinkle with toasted bread crumbs and bake 15 minutes, or until heated through<br />
<br />
5. Arrange 2 artichoke halves on a plate. In a bowl, toss the parsley leaves with the remaining 1T oil and 1/2 tsp lemon juice seasoned with salt and pepper. atop with a bit more parsley and serve.<br />
(I apologize for not having a photo of completed dish - the picture I thought I thought took was no where on my camera.)( To eat the artichokes, my friend explained that each leaf is separated and only the very bottom of the leaf is consumed. There is a small "meaty" area that is scraped out and eaten. Scraped out either with the teeth or a knife. I was surprised at how very little there was to actually eat.)<br />
<br />
As for taste, the fennel mixture was very good. The artichokes, not so much. I was very disappointed with their flavor. Basically, the 'chokes were tasteless. I did not feel they offered anything to the dish, except as a vessel for the fennel. Maybe this was just a bland artichoke in they way that winter tomatoes really don't resemble ripe summer tomatoes. No matter, I will not be trying artichokes again any time soon.<br />
<br />
It should be said that I do not fault the Food and Wine recipe in any way. I suppose I just do not appreciate the delicate flavor of the artichoke. And my friend? She steams them and dips them in melted butter and loves them. I guess this is a case of "to each his own". If anyone has anything to change my mind about these, please let me know. And I cannot imagine making artichoke dip. <br />
<i></i>anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-8923350666358667882009-12-31T22:12:00.000-06:002009-12-31T22:12:36.638-06:00New Year Resolutions<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgPAo_7AuA4zFKlv4JXZFJ5gLxdUlEPHdp1MePE1wfg-XUqIXCXCPk4ALtTInx4GqAg2kUalichCUCGQ0FURffKvj_YxN6OO-u4pCtQvqX3ipb38mxT1G3hW2U_zHCYowInkF3R7JzH6H/s1600-h/carla1+102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgPAo_7AuA4zFKlv4JXZFJ5gLxdUlEPHdp1MePE1wfg-XUqIXCXCPk4ALtTInx4GqAg2kUalichCUCGQ0FURffKvj_YxN6OO-u4pCtQvqX3ipb38mxT1G3hW2U_zHCYowInkF3R7JzH6H/s320/carla1+102.jpg" /></a><br />
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Here it is 12.31.09 9:30pm. I am on call tonight, and will probably just stay home. While many friends will be gathering for the entry of the new year, it is kind of nice to just be solitary and quiet. A time for reflection.<br />
This past year was not extra special, nor extra sad. Just an uneventful period of time. And that is not bad - uneventful is just fine with me. The year before my dad passed away, so that year was difficult, both as an adjustment for my mom and because I relied on my dad's advice. For a man with only an 8th grade education, he went on to be a successful business man. He could fix just about anything. And when I had trouble understanding physics, he could explain it to me. Maybe not with formulas, but by using practical and everyday examples. And his instinct for business was very admirable. I'm afraid I did not inherit that instinct!!<br />
So instead of bemoaning my solitary status tonight, I thought I'd look to what I'd like to accomplish for this blog in 2010. 1) I think the biggest item on my list is to learn more about photography ( should be an obvious goal, right?). 2) And to learn more about HTML, etc. What may be second nature to the younger set, we "older" ones haven't necessarily learned. Not because we weren't taught, but because we thought we'd never make use of the things available on a computer. Oh, I have used a computer for years, but never had need to make a powerpoint presentation, use excel spreadsheets, etc until recently. Now that I would like to use this info, I have to go back and bone up on it.<br />
The rest of my resolutions would be the usual - eat right, live right, spend as much time with family as possible, be less stressed, exercise.....Ho Hum.<br />
Maybe I will try to make one small change each day or week. I tend to be a procrastinator when it comes to making lifestyle changes. That usually means I like to add too many deserts and breads to my table... and partake of them. Along with that is a nasty aversion to sweat. I have to push myself to get past the sweat thing, then I don't mind it. It becomes more about the accomplishment than the sweating. And along with THAT is a sense of accomplishment. I guess that means I should focus on the goal and not the inconveniences required to get there. I'll work on that, too.<br />
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</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLD-H38eyFdynMfj7Gl3T27OdtFqf8yHlLT9BA03Me7y1W1nyWzdfl8d07KBvqmNjaPkV3IrnuOrC9jCX7AH8yYHgRJ_MFw3LBKyt-FD215HYJRAzzivNoRr1wbi1PJaujrLA3u66Y_yQK/s1600-h/Picture+018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLD-H38eyFdynMfj7Gl3T27OdtFqf8yHlLT9BA03Me7y1W1nyWzdfl8d07KBvqmNjaPkV3IrnuOrC9jCX7AH8yYHgRJ_MFw3LBKyt-FD215HYJRAzzivNoRr1wbi1PJaujrLA3u66Y_yQK/s320/Picture+018.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdZAC3iNixyNhL0Bxc4kBDWGqXmsVL7ud4vJ_a9j_lJJZPeb0thqXYwIumg5XNK-oF4ISEgO74gOP5ATJp2P17yxjkYIOT2tp3y4PPqDn1w9HG_aoWiAPIdLeWQGJGBkCqfPfyeLu1gYT/s1600-h/Picture+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdZAC3iNixyNhL0Bxc4kBDWGqXmsVL7ud4vJ_a9j_lJJZPeb0thqXYwIumg5XNK-oF4ISEgO74gOP5ATJp2P17yxjkYIOT2tp3y4PPqDn1w9HG_aoWiAPIdLeWQGJGBkCqfPfyeLu1gYT/s320/Picture+007.jpg" /></a><br />
</div> I hope all of my readers and friends have a very happy and prosperous 2010. Look for the good and you will find it. Take time to enjoy family and friends and life. Too quickly time passes. Memories are forever, let's make many good ones.<br />
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</div>anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-79253460875102714232009-12-30T21:37:00.000-06:002009-12-30T21:37:43.265-06:00Vegan Italian Sausage !? Vegan Italian Sausage, calls to mind not much pleasant, I think. But, in desperation, that is what I had for lunch today. I had no time to cook last evening, so I had to scramble to get lunch ready before work. I think scrambled - as in eggs - may have been a better choice. It should be said that I am not a vegetarian, and I don't think I could do that all the time. I like my chicken too much. Beef and fish I could do without. Chicken, shrimp, and the occasional crab legs and scallops not so much. My youngest son, however, is a vegetarian. I know there are ways to get complete proteins, but I worry that he is not eating enough, nor getting complete proteins. (Ah - an idea for a future post!!). And so we are working on expanding our recipe choices. I use the word 'we' loosely, as I am the one finding recipes, but he does<b> not</b> cook them. There are a few 'go-to' recipes for him and that's pretty much it.<br />
In trying to have some vegetarian fast food in the freezer, I came across Morningstar brand Italian Sausage, and so begins my story.<br />
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</div> To prepare these, I chose to pan fry them. The package says they can also be microwaved. I assumed the pan frying would add flavor, as I would be cooking them with my onions and peppers. I cooked my onions the way I like them - long and slow, then over higher heat to sort of caramelize them.<br />
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</div> When the onions were about 3/4 cooked I added the red bell peppers and cooked them together - still over low heat and covered - for about another 5 minutes.<br />
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</div> When it was time to turn up the heat, I added the sausage and cooked everything together over medium high heat. Package says to cook sausage for 9-11 minutes. This I did along with turning several times.<br />
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</div> I served this meal on a slice of 9 grain bread, not homade. I don't care for all the bread that comes with, say, a Hoagie roll. To me, less is more when it comes to bread for a sandwich.<br />
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</div> Now, I imagine you are wondering about taste and texture. I suppose a true vegetarian may find these sausages appealing. For myself, the texture was too dry and they did not have the 'Italian sausage' flavor. It seemed to me, most of the familiar seasonings were missing, not just too little of them. I don't know if one could make their own vegan sausages from TVP crumbles and add more fats ( which isn't vegan I guess) and spices. This may be an area to explore. One bite that had too few onions and peppers, seemed to taste of beans. I guess that might be expected, but it is also when I decided there really needed to be more seasonings in the link.<br />
Summary: if you are a vegetarian looking for something to replace a sausage link for a sandwich, these would work. My suggestion would be to add lots of onions, peppers, or anything with lots of flavor. I would consider these links to be there for their form, not their flavor. For my sandwich I used 1 slice bread, 1 sausage link, 2/3 red bell pepper and 1/2 medium onion. I had a soft drink and desert (small), and I was hungry within 2.5 hours. Normally, I would be happy with a late supper.<br />
I think I will do a post or 2 on vegetarian cooking and the ethics of vegetarianism. There are supposedly health benefits to this life style, but, as I said, I like my chicken, eggs, cheese, milk, shrimp, yogurt, ice cream, beef stroganoff, lamb kabobs..............anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-82974659894521829672009-12-27T20:33:00.000-06:002009-12-27T20:33:07.597-06:00Sriracha Garlic Chili Hot Sauce I hope you all had a wonderful Christmas! Our family was able to be together for Christmas Eve. This year is a bit easier than last. It is the second Christmas since my Dad passed away. My boys and myself and my Mother gathered at her house, my brother was not able to be here. Christmas night, the boys and Mom went to his house - I had to work and so missed out.<br />
We didn't do a great deal of decorating this year, just a few lights inside, no tree, but a few decorations. In my house, it is too dangerous to have many pretties out and about. My cats delight themselves in mischief, and anything that rolls, tips, hangs down or has a new smell is fair game for their shenanigans. I received a ceramic pot with 3 amaryllis for my birthday earlier this month. The pot was very nice - the flowers just starting to grow. Alas, a cat decided the pot was where he wanted to sit. I'm not sure how it happened, but the pot is no more. I had to rescue the 3 flowers and re-pot them. I think they will be OK, but the pot is beyond repair.<br />
I made the oreo truffels with white almond bark trimmed with chocolate. And just dipped in chocolate almond bark. <br />
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</div><br />
They were a huge hit. That recipe is a keeper. Also made fudge and peanut brittle - both from recipes my Home Ec teacher gave us waaaaaaayyyyy back in junior high. <br />
I found a recipe for Sriacha -glazed chicken with onions on <a href="http://recipezaar/">recipeezaar</a> and thought it sounded very good. But I had to find a recipe for sriracha sauce, as I've never seen it in a store around here. There are several recipes out there, but I decided to try one listed on<a href="http://whiteonricecouple/"> whiteonricecouple</a> blog. I have modified their recipe a bit to fit what I had on hand. If you would like to find their recipe on the link above, search for Chili Garlic Hot Sauce - Cult Sriracha Style.<br />
Sriracha Glazed Chicken<br />
<br />
This sauce is both hot - depending on your sriracha sauce - and sweet. If you want a hotter sauce, you might serve hot peppers or extra sriracha on the side. This serves 4. Cooking is fairly quick, prep time is about 20 minutes.<br />
<br />
2c cooked rice<br />
3T hoison sauce - I prefer to double the sauce part of recipe. That is the hoison, catsup and sriracha<br />
1T catsup<br />
11/4tsp sriracha sauce - or more if you like. Know how hot your sauce is before adding even the 11/2tsp. I have some peppers that are HOT to hot-mild. Depending on the amounts of each I use, the sauce can vary wildly in scoville units!<br />
11/2tsp oil<br />
11/2c thinly sliced onion rings<br />
1T fresh minced ginger or 1tsp dried/powdered ginger<br />
1T minced garlic or 1tsp garlic granules<br />
3/4tsp curry powder - optional. The curry adds a nice note, I think. I made this with and without the curry. My family preferred less curry.<br />
1# boneless, skinless chicken cut into 1" cubes, or into thin slices or single servings. Cooking times will vary, obviously, depending on thickness. If using a single portion size, partially cook the meat first. Reason - you don't really want to overcook the sauce.<br />
parsley or chopped nuts - of your choice - for a garnish<br />
<br />
Prepare rice without oil, salt or seasonings.<br />
<br />
Combine the hoison sauce, catsup and sriracha sauce in a small bowl<br />
<br />
Heat the oil in a non-stick pan over high heat. When shimmering, reduce heat to medium-high<br />
<br />
Add onions, stir for about 1 minute and reduce heat to medium-low. Cover and sweat the onions for about 5 minutes. Uncover and increase heat to medium high. Cook and stir onions until slightly golden. I add this step because I prefer the taste of the onions this way.<br />
<br />
Agg ginger, garlic and curry. tir well. Add chicken and saute about 6 minutes until chicken is done. Adjust cooking time for thickness of meat.<br />
<br />
Stir in the hoison mixture and stir well. <br />
<br />
Serve sauce with garnishes, if using.<br />
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<br />
Sriracha Sauce ala <a href="http://whiteonricecouple/">whiteonricecouple</a><br />
<br />
1c thai chili peppers. I use what I have on hand. Generally I have Aji limon, and several other Aji species, <br />
Jalapenos, Habanero, etc. The flavor of the sauce is not "authentic" with these - but I can't find thai chilis<br />
here, and I have never raised them. For a milder sauce, use milder chilis.<br />
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</div><br />
4-5 med cloves garlic, minced<br />
2 med shallots Again, in my area I can't always find shallots. I generally substitute green onions - a poor<br />
substitute, but it's what I can find. ( a story - all my shallots were accidentally tossed when I had to get a<br />
new refrigerator this fall. How I cried to lose all my fresh, beautiful garlic and shallots)<br />
1T oil<br />
2-8 oz tomato sauce. Flavor will vary with less or more. Start with the lesser amount. If you find the sauce is<br />
a little "off", add a bit more and taste again, until you find the amount you like.<br />
1T Fish Sauce. Spy sauce is a recommended substitute, but I really recommend trying to find and use Fish<br />
Sauce.<br />
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</div><br />
3T Rice Vinegar<br />
3T sugar<br />
<br />
Rinse chilis and stem. You can seed them, which is supposed to reduce their heat. ***REMEMBER - always wear gloves when working with chilis. Mince chilis - mincing will make for a smoother sauce.<br />
<br />
In a small saucepan, heat oil over medium-high heat and add garlic and shallots.Saute about 1 minute - don't burn the garlic.Reduce heat slightly if you are afraid you might.<br />
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<br />
Add tomato sauce and peppers. Bring to a simmer and maintain. Add fish sauce, vinegar and sugar. Stir well.<br />
<br />
Simmer about 5 minutes to soften peppers.<br />
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<br />
Remove from heat and cool completely.<br />
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Reansfer to a blender and blend until smooth or as close to smooth as possible. Use liquefy mode if your blender has one.<br />
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Taste, and adjust seasonings. This may be tomato sauce, vinegar, sugar or water. Blend after additions. Pour into a clean glass jar. Tighten lid securely. Store in refrigerator and use within 1 week.<br />
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I hope you enjoy these recipes and the variations possible, just by changing a few ingredients or amounts.<br />
And thanks to the whiteonricecouple for a great sriracha recipe.anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-68174324064281356592009-12-23T19:57:00.000-06:002009-12-23T19:57:25.096-06:00untitled due to illnessSorry for no post tonight. Really under the weather. Hope to be back up by Sunday. I'm supposed to work a double Christmas Day and work 'till 7pm Saturday and Sunday. Posting will be late that night.<br />
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Wishing all a very merry and blessed Christmas filled with happiness, family and the true meaning of the day. And all the best for the New Year.<br />
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See you Sunday night.<br />
Annie and the gray catanniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.comtag:blogger.com,1999:blog-737431105355968112.post-61406843747251956112009-12-21T20:56:00.000-06:002009-12-21T20:56:40.005-06:00ice fight in the nursinghome This post has nothing to do with food. It is a story told by a co-worker that I thought was hilarious. To set the stage, the gentleman involved - we'll call him "Pop"- is confined to a wheelchair. He is cantankerous, domineering, opinionated and prefers to not deal with any issue: A "Wife or kids will take care of everything" sort of guy. He jokes and teases, though is often sarcastic and people don't know how to "take" him.<br />
So the setting is a nursing home. The cast of characters - several residents in wheel chairs and possibly an aid (that part is unclear). Pop finds the ice machine unattended. This is a gift not to be missed and he grabs a handful of ice. Surprisingly(?), after throwing the ice at several fellow residents, said fellows also begin throwing ice. It seems 3 or 4 took part in this incident. When asked why did he start this? Didn't he know someone could have slipped and gotten hurt? What was he thinking? Reply - "It was fun"<br />
If you have ever worked in or visited a nursing home, you'll know this is not the expected behaviour. (There are several commentaries that could be made here about quality of life in a nursing home.) I say "good for them - to find a way to brighten the day." Sometimes we forget that nursing home residents are people, and their days are terribly boring. Sometimes they are not treated very respectfully. If you can get past the idea of the slipping hazard, can't you just see a group of old folks in wheelchairs in the midst of an ice fight? Reliving their childhoods? Maybe, but I think it just goes to show that the people we relegate to such places often still enjoy a good time. We laughed and laughed at this tale.<br />
And this morning, a padlock was found on the ice machine.anniehttp://www.blogger.com/profile/01446945432249598452noreply@blogger.com