tag:blogger.com,1999:blog-90736323702879326412024-03-10T20:22:32.133-07:00Lori's Lipsmacking GoodnessGet ready to put your lips together for some lipsmacking goodness.Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.comBlogger1334125tag:blogger.com,1999:blog-9073632370287932641.post-51145041566964312282023-12-31T08:15:00.000-08:002023-12-31T08:15:05.697-08:00Niçoise Salad <p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFXGb_ZfjNLvmvbvrTdArm-qQJN1dehtXTW93aqohIsLsPv4NdqycKOy56fP7aROeNaTNB9XaaR4J9rZrK_ay1RplbKpCSMfxe1-k5p09waVD5JbdnutBYfxLfiPCjqKiXoDdCstS04yk7sTUh-ftgyUi5UyXjZoukEaylj6zOtDmb9LHmK6iZgnrKlw/s1080/nicoise%20salad%20pic.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFXGb_ZfjNLvmvbvrTdArm-qQJN1dehtXTW93aqohIsLsPv4NdqycKOy56fP7aROeNaTNB9XaaR4J9rZrK_ay1RplbKpCSMfxe1-k5p09waVD5JbdnutBYfxLfiPCjqKiXoDdCstS04yk7sTUh-ftgyUi5UyXjZoukEaylj6zOtDmb9LHmK6iZgnrKlw/w480-h640/nicoise%20salad%20pic.jpeg" width="480" /></a></div><br /><p>If you eat eggs you can add them in. This is a delicious salad with or without eggs. The dressing is makes everything come together. Something about mustard and potatoes!</p><p><span style="font-size: large;">Niçoise Salad</span></p><p>Serves 2 with enough dressing for another time. Or another salad. :)</p><div style="text-align: left;">10 olives <br />1 cup green beans, halved<br />2 cups small potatoes, chunked<br />3 cups mixed salad leaves<br />10 cherry tomatoes, halved<br />4 small cucumbers, chunked<br />1 ripe avocado, diced<br />2 tablespoons capers</div><div style="text-align: left;"><br />dressing:<br />3 tbsp white wine vinegar <br />½ tsp salt<br />1 tbsp Dijon mustard<br />1 tsp wholegrain mustard<br />1 tbsp maple syrup<br />5 tbsp olive oil <br />an assortment of fresh herbs, parsley, basil, dill</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Toss it all together.</div>Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-3401182889402248952023-08-27T05:29:00.001-07:002023-08-27T05:29:31.333-07:00Asian Style Eggplant<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEOK0vzBE1qk2isfdzy2Lw6AuqNJLoG3GJRaJFrjrWKCvA7l2TPCkAWTkTdLXbyl7hK7a9z_1Y1VamMSpaFlNWtW2XQaDNbCBtUk6w79GGgBkyfGu-wGaEFaK8zYceGc4XXGm9aBgSM2c6eoDACKjLBucX4JhjTNz_grkngkYAi8fNmPUGBTpbMeaQnw/s4032/IMG_1569.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEOK0vzBE1qk2isfdzy2Lw6AuqNJLoG3GJRaJFrjrWKCvA7l2TPCkAWTkTdLXbyl7hK7a9z_1Y1VamMSpaFlNWtW2XQaDNbCBtUk6w79GGgBkyfGu-wGaEFaK8zYceGc4XXGm9aBgSM2c6eoDACKjLBucX4JhjTNz_grkngkYAi8fNmPUGBTpbMeaQnw/w480-h640/IMG_1569.jpeg" width="480" /></a></div><br /><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;">I threw some vegetables together that needed some attention. I was excited that it actually worked. I love it. I went right out and bought more eggplant from the farmers market. going to the farmers market for me now is like a kid going to the candy store. I go crazy and often go a little overboard but we end up eating all of it.</span></div><div style="background-color: white; color: #1d2228; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 13px; outline: none;"><br /></div><div style="background-color: white; color: #1d2228; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 13px; outline: none;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhziK-hGldqWPeCFyHyM4u4UDgV9lnbWpDfRPIUgwiHgyVL0n3RplYA4_0FoQDifKku3dQY-PVzjFg-6NKxyyddRDBvyl7HhRDhvuatRraoCVh8TX7EBuJlJZ8ASvMOgeJUCU_Vc32aVISmHnFkFsENUCeXMAdsHBjelPycNGwrgQXpTH3c2GzkaiN2bus/s1080/eggplant.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhziK-hGldqWPeCFyHyM4u4UDgV9lnbWpDfRPIUgwiHgyVL0n3RplYA4_0FoQDifKku3dQY-PVzjFg-6NKxyyddRDBvyl7HhRDhvuatRraoCVh8TX7EBuJlJZ8ASvMOgeJUCU_Vc32aVISmHnFkFsENUCeXMAdsHBjelPycNGwrgQXpTH3c2GzkaiN2bus/w480-h640/eggplant.jpeg" width="480" /></a></div><br /><div style="background-color: white; color: #1d2228; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 13px; outline: none;"><br /></div><h2 style="background-color: white; color: #1d2228; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; outline: none; text-align: left;"><b><span style="font-size: large;">Asian Style Eggplant</span></b><span style="font-size: 13px;"> </span></h2><p style="text-align: left;"><span style="background-color: white; color: #1d2228;"><span style="font-family: helvetica;">3 small eggplants, chopped in 1 inch dice</span></span></p><p style="text-align: left;"><span style="background-color: white; color: #1d2228;"><span style="font-family: helvetica;">2 green bell peppers, chopped in 1 inch dice</span></span></p><p style="text-align: left;"><span style="background-color: white; color: #1d2228; font-family: helvetica;">1 onion, chopped in 1 inch dice</span></p><div style="background-color: white; color: #1d2228; outline: none; text-align: left;"><span style="font-family: helvetica;">1 Chile, chopped fine</span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;">1 tablespoon olive oil</span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;">1 teaspoon salt</span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;"><br style="outline: none;" /></span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;">Sauce</span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;">3 tablespoons broad bean paste</span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;">1 tablespoon sesame oil</span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;">2 tablespoons soy sauce</span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;">1/2 white pepper </span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;">1/2 teaspoon red chili flakes</span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;">1 tablespoons maple syrup</span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;">1 clove garlic, minced</span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="outline: none;"><span style="font-family: helvetica;">2 tablespoons tapioca powder</span></span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;">1/4 cup water</span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;"><br style="outline: none;" />Sauté the bell pepper and onion and chili and olive oil for 10 minutes. Add chopped eggplant and cover. Continue to cook for 10 to 15 minutes until eggplant is wilted.</span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;"><br style="outline: none;" /></span></div><div style="background-color: white; color: #1d2228; outline: none;"><span style="font-family: helvetica;">Make sauce while waiting for the bell pepper for the eggplant to cook when just about done add and sauce until thick. Serve with basil over top.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj860A6VjYnvoS5yi-AxcF7H8VVq3xTBcSoeYGf6W9HRbkwm8fxoOkJhtbh734_X4CEVPghCKGKjhcK6RHXGDOl8e7X50lbrMyt_97b37rHks5_9zkZwNMSlSDa7T6fubHWJ2D9eBvNXO4naeoEydSWoL_yKjt_F_jg9Jf44oTAW-0gyn6JsBAR15YzvU/s1080/eggplant2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj860A6VjYnvoS5yi-AxcF7H8VVq3xTBcSoeYGf6W9HRbkwm8fxoOkJhtbh734_X4CEVPghCKGKjhcK6RHXGDOl8e7X50lbrMyt_97b37rHks5_9zkZwNMSlSDa7T6fubHWJ2D9eBvNXO4naeoEydSWoL_yKjt_F_jg9Jf44oTAW-0gyn6JsBAR15YzvU/w480-h640/eggplant2.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRZEN8k3eDjpECl36Mgiy9HCY22NKXSVmJ9MMrxtYbtQlpWnFuFQfZxS4D2Nrr3hQ12goDF2ATgstC-FDecvzofYTq_GVXr17yunoituW2_v4n6CaVWq5IcLBvY6KfApIGokeUknbavKR9Fr8X6BUwUBI9FQ7tqrd-AJsIhkbN7xGHTbTOA4eCZtvHVw/s1080/eggplant.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRZEN8k3eDjpECl36Mgiy9HCY22NKXSVmJ9MMrxtYbtQlpWnFuFQfZxS4D2Nrr3hQ12goDF2ATgstC-FDecvzofYTq_GVXr17yunoituW2_v4n6CaVWq5IcLBvY6KfApIGokeUknbavKR9Fr8X6BUwUBI9FQ7tqrd-AJsIhkbN7xGHTbTOA4eCZtvHVw/w480-h640/eggplant.jpeg" width="480" /></a></div><br /><p><br /></p>Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-17794611552955840312023-08-13T15:15:00.000-07:002023-08-13T15:15:28.514-07:00Deconstructed Sushi Bowl<p> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUQ-mB2zlg_ZmXiqw-4c53ZNGuwWTwXkT7SYO7X0kZoJx6mfRaySvU_syYrOoh1qxHlKcKfbQ6X8RgCP4AlE5g5hit_4217IMy4B6XyDjwmbZwtunPwkREd-COgarK53oP5LJHximGjOwCPJCJgrFPKDYYcABEaoN2Mn0fNu9yp0rNP5ZY0NwjZROeyQ/s4032/IMG_1407.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUQ-mB2zlg_ZmXiqw-4c53ZNGuwWTwXkT7SYO7X0kZoJx6mfRaySvU_syYrOoh1qxHlKcKfbQ6X8RgCP4AlE5g5hit_4217IMy4B6XyDjwmbZwtunPwkREd-COgarK53oP5LJHximGjOwCPJCJgrFPKDYYcABEaoN2Mn0fNu9yp0rNP5ZY0NwjZROeyQ/w480-h640/IMG_1407.jpeg" width="480" /></a></div><p>This is one of my faves when I am wanting some Asian flavors. Most ingredients are available in the Winter so its easy to have then. But with some summer fresh cucumbers, its the BOMB!</p><p><span style="font-family: helvetica; font-size: large;"><b>DECONSTRUCTED SUSHI BOWL</b></span></p><p>2 to 3 cups mixed greens</p><p>1/2 cup purple cabbage</p><p>1/2 cup chopped green onions</p><p>1 cup cucumbers</p><p>1 cup rice</p><p>1 avocado, chopped</p><p>1/2 teaspoon garlic powder</p><p>1/4 cup pickled ginger ****</p><p>1/4 teaspoon wasabi</p><p>1 tablespoon soy sauce</p><p>2 tablespoons rice wine vinegar</p><p>1 tablespoon toasted sesame oil</p><p>1 tablespoon sesame seeds</p><p><br /></p><p>**** make your own pickled ginger. </p><p><br /></p><p><b><span style="font-size: medium;">Pickled Ginger</span></b></p><p>9 to 10 ounces ginger</p><p>⅓ cup plus 1 ½ cups sugar</p><p>2 teaspoons fine sea salt, or 1 ½ tablespoons kosher salt</p><p>⅔ cup rice vinegar</p><p><br /></p><p>Peel ginger and cut into super thin slices, use a mandoline or very sharp knife. Cut across the grain and aim for nearly see-through pieces.</p><p>Transfer the ginger to a saucepan or heatproof bowl. Toss with the 1 ½ tablespoons of sugar and salt. Set aside for 30 minutes to reduce its harshness.</p><p>About 10 minutes before the ginger finishes mellowing out, bring a kettle of water to a boil. When the ginger is done, pour the just-boiled water over the ginger. Use enough water to cover the ginger. Gently stir and let sit for 20 seconds to further reduce the harshness. Dump into a mesh strainer. Don’t rinse. Shake a few times to expel water, then transfer into a 2-cup capacity glass jar.</p><p>In a saucepan, bring the mixture of sugar and vinegar to a boil. Stir once or twice to dissolve the sugar. Remove from the heat and pour into the jar of ginger.</p><p>Push down with chopsticks or a spoon to submerge. Cool, uncovered, then cap and refrigerate.</p><div><br /></div>Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-13426043795192667812023-07-29T07:16:00.000-07:002023-07-29T07:16:02.089-07:00Indian Style Bowl<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pg6BHoLts9vMZNn657QD0H6eVpYM3hXp7iiQaPSkN291RsMCq7DGL92_uMNT29G-ptFksOOcgRIkFq0puVoaf5LdjqF_ACvAqxXUFECo7-tzzH-e1xsu9HIbkefcwXJeQ5zeoUP-BcahPDmBj77HU432qeFbMcfy5tdDlBUJDE1TCl402S_g_fByII4/s1080/thoran%20bowl.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pg6BHoLts9vMZNn657QD0H6eVpYM3hXp7iiQaPSkN291RsMCq7DGL92_uMNT29G-ptFksOOcgRIkFq0puVoaf5LdjqF_ACvAqxXUFECo7-tzzH-e1xsu9HIbkefcwXJeQ5zeoUP-BcahPDmBj77HU432qeFbMcfy5tdDlBUJDE1TCl402S_g_fByII4/w480-h640/thoran%20bowl.jpeg" width="480" /></a></div><br />I am going crazy for bowls right now. Throw it all in, mix it all up and enjoy. Its kinda what I did on my plate anyway. Much easier in a bowl. I figured I would gather up a few of my faves for ideas in the future when I forget what I did. Ha!<p></p><p><span style="font-size: large;"><b>KERALA STYLE BOWL</b></span></p><p>1 cup prepared Thoran</p><p>1 cup mango, chopped</p><p>1 cup tomato, chopped</p><p>1 cup rice</p><p>1 to 2 cups mixed greens</p><p>1 tablespoon evoo</p><p>2 tablespoons rice wine vinegar</p><p>1/4 cup cilantro</p><p>1/2 teaspoon garlic powder</p><p>1/2 cup water</p><p>Toss all ingredients together. You can add some garam masala if you like for a little flavor boost.</p><p><span style="font-size: large;"><b>Cabbage Thoran</b></span></p>2 tablespoons coconut oil <div>1 teaspoon cumin seeds<br />1 teaspoon black mustard seeds<br />10 curry leaves if you have them<br />3 small green chilies, halved lengthwise or whatever hot pepper you like<br />1 onion, chopped<br />1/2 teaspoon ground turmeric<br />4 cups green cabbage, sliced thinly<br />1 teaspoon Kosher salt<br />1/2 cup freshly grated coconut</div><div><br /></div><div>Saute cumin seeds, curry leaves and mustard seeds in oil. Lightly toast and add 1/2 cup water right away so they dont burn and become bitter. Add cabbage and onion, cover and let cook. Stirring occassionally.</div>Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-12969310742533392242022-08-14T17:16:00.006-07:002022-08-14T17:16:45.266-07:00GADO GADO<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_64rxd8gM3s3zSwGDLAwEv_3ZffiVWIelgJRe9wH84yC-E5yCQ9YLlfLU87CBjO1CpNuna2l8_ItR93d17Q6R52JSw6C_XyyDcKnNjviwh42NI9CGI05KvD10ySLoqbu0kOGEUlWvHh6IwwpLtSpUl-vP2fqermU3iooQlmaX01qyITLgVH0eGpT/s3059/F8E2EDC5-ACFE-4093-A9C9-F8B8458C3122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3059" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_64rxd8gM3s3zSwGDLAwEv_3ZffiVWIelgJRe9wH84yC-E5yCQ9YLlfLU87CBjO1CpNuna2l8_ItR93d17Q6R52JSw6C_XyyDcKnNjviwh42NI9CGI05KvD10ySLoqbu0kOGEUlWvHh6IwwpLtSpUl-vP2fqermU3iooQlmaX01qyITLgVH0eGpT/w320-h400/F8E2EDC5-ACFE-4093-A9C9-F8B8458C3122.jpg" width="320" /></a></div>What is it about peanut butter? I mean I like bacon. Everyone goes wild over bacon, but honestly I like peanut butter more! Creamy, delicious and versatile. Sweet or savory.<p></p><p>My husband said this dish is a bit like deconstructed spring rolls. Yes, it kind of is. Way less work though.</p><p>You can make everything in advance which is kind of nice. The hardest part about this dish is all the chopping. But frankly chopping vegetables is a stress reliever for me so I dont mind. It is worth any amount of work you put in. Great flavor. You made need to play around with the ingredients to get the right balance of sweet and tart with a hint of heat.</p><div>GADO GADO</div><div><br /></div><div>4 garlic cloves<div>1/3 cup Tomato paste</div><div>1 cup peanuts or 1/2 cup peanut butter</div><div>1 Mild chile such as Pablano, if you like more heat you can choose a jalapeño or cayenne</div><div>1/4 cup Shallots or one small onion</div><div>Hand full of Chives</div><div>2 tablespoons Kecap mainis</div><div>1/2 cup Tamarind juice, like concentrate</div><div>1/2 cup water</div><div>Lime juice, 1 to 2 limes</div><div><br /></div><div>Some things you can have on your tray might include:</div><div>Green beans</div><div>Cucumbers </div><div>Sugar snap peas, parboiled</div><div>Tofu, cooked</div><div>Boiled eggs</div><div>Purple cabbage</div><div>Brown rice</div><div>Carrots, parboiled</div><div>Green bell peppers</div><div><br /></div><div>Aromatics: </div><div>Mint</div><div>Thai basil or regular basil</div><div>Cilantro</div><div><br /></div><div><br /></div><div>Arrange everything on a platter. You can get pretty artistic here. Lots of fun. </div><div>In the center you can put your sauce. People can take there choice of vegetables and protein and the some sauce. The brown rice goes nicely along side if you like.</div><div><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /></div></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpzYjD5rSLknP3yTIXZayVCHYuvZRMSY8UwBL_TfNAyuAyvEWJ79DUT1Z3R0TcMTrpbeDuq9z-PCnNknAHQt8D6cZvUCRAiUwhbhpm6CYFITObVYx_Dif98LWFAFiq_0TTEZLhQwYJpXCSvY9tCsPms0KTD4XhWlB2YVcafKSvrWd01V3VS739ZM_/s3264/IMG_3362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpzYjD5rSLknP3yTIXZayVCHYuvZRMSY8UwBL_TfNAyuAyvEWJ79DUT1Z3R0TcMTrpbeDuq9z-PCnNknAHQt8D6cZvUCRAiUwhbhpm6CYFITObVYx_Dif98LWFAFiq_0TTEZLhQwYJpXCSvY9tCsPms0KTD4XhWlB2YVcafKSvrWd01V3VS739ZM_/w300-h400/IMG_3362.JPG" width="300" /></a></div><br /><p></p>Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-39436712259607653192021-06-12T05:25:00.002-07:002021-06-12T05:28:23.704-07:00Pineapple Pork- Adobo Pork with a Twist<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_MNULEpgVJOwhCdwKZwpmyPdZvNOCJUfjO0ycOGGdjRWPfKIkcELas41zSY93oDsNqswYUPzag1F5M_X6L48xDrEpu8qZ1kOYmCvgSojJ4Kb23ASYLjAlKpzhSQHdePUYJIDPeqlheQ/s1500/porkbelly.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_MNULEpgVJOwhCdwKZwpmyPdZvNOCJUfjO0ycOGGdjRWPfKIkcELas41zSY93oDsNqswYUPzag1F5M_X6L48xDrEpu8qZ1kOYmCvgSojJ4Kb23ASYLjAlKpzhSQHdePUYJIDPeqlheQ/w426-h640/porkbelly.JPG" width="426" /></a></div><br /><p><br /></p><p>I love Hot Thai Kitchen. Pai is such a sweet person with lots of videos to intice you into make Thai food. She has other dishes on there as well but primarily Thai. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTZmUPcbQqKqRA5LQBqZKH3Y_PBTZtXyPKq0qSu4PP5eAxC9YO_U4EkdxpZ-PDbjNbKv-G-EVsek-gYv8SZYxkUgsdVXeSYZPg_vUUz3hECHCMWfowlDQn8KyU0q5EhYZTPdTOW7TJAc/s1500/pork+and+pineapple.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTZmUPcbQqKqRA5LQBqZKH3Y_PBTZtXyPKq0qSu4PP5eAxC9YO_U4EkdxpZ-PDbjNbKv-G-EVsek-gYv8SZYxkUgsdVXeSYZPg_vUUz3hECHCMWfowlDQn8KyU0q5EhYZTPdTOW7TJAc/w400-h266/pork+and+pineapple.JPG" width="400" /></a></div><br /><p><br /></p><p>I bought some pork belly recently for the first time. I made it two ways. I tried Char Sui which was a fail. It was okay but not what I had envisioned. Then I made this dish by h Pai. WE LOVED IT! Will definitely make this again. <a href="https://hot-thai-kitchen.com/pork-adobo-pineapple/" target="_blank">Here is a link to her recipe</a>. I am putting it on my blog with my changes.</p><p><br /></p><p><b><span style="font-size: large;">Pork Adobo with Pineapple</span></b></p><p>2 lb pork belly, cut into large cubes</p><p>1 onion, cut into strips</p><p>6 cloves garlic, chopped</p><p>½ cup coconut milk</p><p>¼ cup soy sauce</p><p>¼ cup white wine vinegar</p><p>1 teaspoon black pepper, ground</p><p>2 bay leaves</p><p>2 cups fresh pineapple, cut into small bite-sized pieces (see note)</p><p>green onions for garnish, optional</p><p><br /></p><p>Saute pork cubes. Once browned, remove from pot and add onions to auste until golden. Add in garlic and then coconut milk. Cook one minute. Add in soy sauce, vinegar, pinch of salt, pepper, bay leaves and soy sauce. Stir. Finally add the pork back in. Cover and cook for about 1 hour, check. If too much liquid, leave top off. Continue to cook about another hour until pork is tender.</p><p>In a separate pot caramelize pineapple in a pan. At the end, add in pineapple. When serving, garnish with green onion. </p><p><br /></p>Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-80275100483219167182020-08-05T09:11:00.001-07:002020-08-05T09:11:00.512-07:00STRAWBERRY SHORTCAKE<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA24MjJEcZTL2sI9yO2FqT0YL4VRdBKYgUA7iYR3R7pFaAmjOhA-6uB45QmQdWMUTeTsCN0BqNjVW0JN5Lx1BbS4_vEH7IQeEtO5XVI_FFbpw1Gpi7oPfu2bgD9VVYJ6l032eGB02fZXA//" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2250" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA24MjJEcZTL2sI9yO2FqT0YL4VRdBKYgUA7iYR3R7pFaAmjOhA-6uB45QmQdWMUTeTsCN0BqNjVW0JN5Lx1BbS4_vEH7IQeEtO5XVI_FFbpw1Gpi7oPfu2bgD9VVYJ6l032eGB02fZXA/w426-h640/shortcake2.jpg" width="426" /></a></div>Hmmm, Nothing is as heavenly as strawberry shortcake! Agreed?<div><div><br /></div><div><font size="6">Short Cake Biscuits</font></div><div><br /></div><div>3 cups all-purpose flour</div><div>1/4 cup sugar</div><div>2 Tablespoons baking powder</div><div>1 teaspoon salt</div><div>3/4 cup unsalted butter, cold and cubed</div><div>1 cup cold buttermilk</div><div>2 Tablespoons heavy cream (buttermilk works if you do not have heavy cream)</div></div><div><br /></div><div><div>Preheat oven to 425°F </div><div><br /></div><div>Combine the flour, granulated sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour out the mixture into a large bowl.</div><div><br /></div><div>Pour buttermilk on top. Stir everything together until just about combined– do not overwork the dough. The dough will be very crumbly. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have about 12 biscuits. </div><div><br /></div><div>Arrange in a 10-inch cast iron skillet or close together on a lined baking sheet. </div><div><br /></div><div>Brush the tops with 2 Tablespoons heavy cream. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and let cool 10 minutes before using.</div></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoU9BFovxeqi3QJydQUTZrFeh-saOWrG73scEu5crno2z5481q8qcEy6S00VsFFPLPQ_ZT8q1jG4uFLI8R2VeD7lOOgHOnDyTz47QYT_64dPbGgN_9EbhdwAv-1f7ljxEbRX8kDVhWIhw//" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2250" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoU9BFovxeqi3QJydQUTZrFeh-saOWrG73scEu5crno2z5481q8qcEy6S00VsFFPLPQ_ZT8q1jG4uFLI8R2VeD7lOOgHOnDyTz47QYT_64dPbGgN_9EbhdwAv-1f7ljxEbRX8kDVhWIhw/w426-h640/strawberry+shortcake.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><br /></div></div></div>Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-47837978622999467082020-08-02T05:38:00.003-07:002020-08-02T05:38:33.537-07:00Fall Off The Bone, Melt In Your Mouth Ribs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6HA6dDetByLlBuhm_gQnyqo7nMGp7Jf3XjhepECLR9HJHvd0NV8LCVHrdZC4hnuc-5ouW76hoNJe-f_gYAxK_fMxWyyyI4amWED97_R9tQaXdsRM_Tvm3MTiNml0JHo7FvB0Lvubk5M/s2048/Ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6HA6dDetByLlBuhm_gQnyqo7nMGp7Jf3XjhepECLR9HJHvd0NV8LCVHrdZC4hnuc-5ouW76hoNJe-f_gYAxK_fMxWyyyI4amWED97_R9tQaXdsRM_Tvm3MTiNml0JHo7FvB0Lvubk5M/s640/Ribs.jpg" /></a></div><div><br /></div><div><br /></div><div>I dont buy ribs too often as I am intimidated by them. Meat in general. Its take me a long time to learn how to cook meats. When I was first starting out as a cook I wish there was the classes there are today. I think two important things to learn are techniques for cooking meat and knife skills. Those are tops. I will never forget one time I was at a friends house and she was using a steak knife to cut her carrots. I just about died. Besides prep time there is the larger issue of her losing a finger. Invest in a Chefs Knife. Totally worth it. You dont even need to pay a high price just find one that feels right in your hand.</div><div><br /></div><div>This is the easiest and best ribs and I am quite sure you can find it all over the internet. I wanted it here on my blog so I knew right where the recipe was because indeed, I will make it again! So good.</div><div><br /></div><div>MELT IN YOUR MOUTH RIBS</div><div><br /></div><div>Baby Back ribs, membrane removed</div><div>dry rub- I used Penzey Barbeque Seasoning 3001*</div><div><br /></div><div>Cover the ribs with aluminum foil. Do it so that you can open it up later and leave it under the ribs. This will make clean up a breeze.</div><div> </div><div>Bake the ribs at a low temperature (275°F) for 3 to 4 hours or until they are tender. It may be sooner than that,depending on your ribs.</div><div><br /></div><div>Cover the baked ribs with your favorite barbecue sauce then broil (or grill) the ribs for a few minutes until the sauce is caramelized. If you dont have a grill, the broiler works fantastic. So no sweat. Keep an eye on it as you dont want it to burn. You can see a little scorch mark on mine. Didnt matter though. Taste was amazing.</div><div><br /></div><div>* no plug for them, was not paid to say that. Just is what I have. But you can get crazy creative with your rub. All kinds of ideas out there in the internet land. </div>Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-60103173647212411592020-06-07T09:49:00.003-07:002020-06-07T10:00:58.142-07:00Dan Dan Noodles<div dir="ltr" style="text-align: left;" trbidi="on">
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I can't even begin to tell you how flavorful and amazing this dish is. I have never had it before. I stumbled across this dish in my internet searches and after watching Mark Weins and all his amazing food travel videos. I totally binge watched his videos during the whole COVID 19 thing. I couldnt get enough. And sadly thinking, will anyone ever travel again. Well, of course they will.... right?<br />
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Are you familiar with Sichuan peppercorns? I really wasn't. I mean I knew of their existence but didn't really know their effect until recently. I was watching Mark Weins on You Tube (at 31:41 you will see the peppercorns) and he was eating fresh Sichuan peppercorns and his tongue was going numb. Wait. What? Why? So because I am so curious about food and ethnic food in particular, I had to research. Well, after watching lots of videos and wand reading countless Chinese cookbooks and acquiring two new cookbooks (Fuschia Dunlop, <b>Every Grain of Rice</b> and <b>The Food of Sichuan</b>), I now know more. And really I was like why would someone want there tongue to go numb. I am not really sure but I can tell you it is a pleasureful experience. And mixed with these crazy delicious flavors, you simply cant go wrong. You will be addicted to the Sichuan "numbing" experience.<br />
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<span style="font-size: medium;"><b>
DAN DAN NOODLES</b></span><br />
If you are not a fan of spicy food, keep moving. This has serious kick. Certainly you can increase or decrease to your liking- the chili oil and the Sichuan peppercorns.<br />
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topping:<br />
1 pound pork, ground<br />
1 clove garlic<br />
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2 tablespoons Chinese cooking wine</div>
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1/2 teaspoon Sichuan peppercorn</div>
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1 tablespoon dark soy sauce</div>
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1/2 teaspoon Sichuan peppercorn</div>
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1 teaspoon ginger</div>
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2 tablespoons preserved mustard greens</div>
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sauce:</div>
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1 tablespoon black vinegar</div>
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2 tablespoons sesame paste*</div>
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1 tablespoon chili oil</div>
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1 teaspoon sugar</div>
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1 tablespoon light soy sauce</div>
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1 teaspoon chicken flavoring</div>
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2 tablespoons Chinese cooking wine</div>
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1 teaspoon ginger, fresh, grated</div>
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Noodles</div>
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Greens, ie. bok choy, broccoli rabe, swiss chard</div>
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garnish:</div>
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chopped peanuts</div>
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sliced scallions</div>
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This is a multi step process. Nothing difficult, just time consuming. But good things come to you when you put forth the effort. You will not be disappointed.</div>
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1. Rinse preserved mustard greens. Drain. Set aside. Chop peanuts. Set aside. Slice green onions. Set aside.</div>
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2. Make sauce. Combine black vinegar, sesame paste, chili oil, sugar, light soy sauce, chicken flavoring, Chinese cooking wine and ginger. Spoon into bowls. This will be the bottom layer of the noodle dish.</div>
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3. Cook noodles, timing so that they get done a little before pork.</div>
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4. Cook pork, breaking it up as it cooks. You want small pieces. Let it get a little golden. Then add garlic. Cook one minute. Add Chinese cooking wine, Sichuan peppercorn, dark soy sauce and ginger. Combine quickly and let cook 1 minute all the while stirring it around. Remove from heat and add mustard greens.</div>
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5. Cook green seperately in salted boiling water.</div>
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6. Place noodles on top of sauce in bowls. Place pork topping on bowls, dividing evenly. Then sprinkle peanuts and scallions over top. Place greens on side. Serve immediately and have people stir their noodles quickly as you dont want the noodles sticking together. Enjoy!</div>
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*I did use tahini but Chinese sesame paste is different. I have also seen many people use peanut butter instead so feel free to choose.</div>
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Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-10357598901373366742020-05-23T08:17:00.000-07:002020-05-23T08:17:09.338-07:00Beer Battered Onion Rings<div dir="ltr" style="text-align: left;" trbidi="on">
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Onion rings! Haven't made these in like, F-O-R-E-V-E-R. Hands down the beer batter are the best. And, yah know, they fry up really fast so it does not use too much grease. So, not bad for a once in a while thing.<br />
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One of my favorite things is sausage or a hot dog with sauerkraut. Divine. Together these were great. Some sweet whole grain mustard! OMG. </div>
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<span style="font-size: large;"><b>Beer Battered Onion Rings</b></span></div>
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2 cups all-purpose flour, divided<br />
2 teaspoons paprika<br />
1 teaspoon garlic powder<br />
2 teaspoons salt<br />
1/2 teaspoon pepper<br />
1 1/2 cups (12 ounces) pale ale beer<br />
2 large yellow onions, slice into 1/4 in rings<br />
Vegetable oil, for frying</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">Mix together flour, paprika, garlic powder, salt and pepper. Add in beer. Stir. I place a bunch of the rings into the batter then pulled each one out with a chopstick, letting it drip a little and then placing it into the cauldron of hot bubbling oil. Aka oil should be around 360° . You could stick that same wooden chop stick in and see if little bubbles form around it. And word to the wise, keep monitoring the heat. </div>
Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-84521004754492506472020-05-14T17:19:00.000-07:002020-05-14T17:19:07.397-07:00Chicken and Dumplings<div dir="ltr" style="text-align: left;" trbidi="on">
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Can I tell you, I feel so decadent posting all this meat. We were never really major meat eaters. Well, at least I wasnt,. And then we were Vegan for a year, well mostly. More vegetarian for half the year. And then even when we started eating meat again it was maybe one to four times per month. Now with this whole COVID thing, we bought meat. Was it primal, I dont know. But suddenly we were buying meat and eating meat a few times per week... maybe five times per week. I feel kind of bad about it. I need to stop. Tonight, as I write this we had stir fry with tofu and really it felt good. Not heavy. All those vegetables with tofu. It was delicious. I have to say though you could easily turn this meal into a vegan or vegetarian one. Have you ever tried that chicken base that is meat free. Its pretty amazing. And I bet TVP or chicken seitan would be equally delicious.<br />
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This recipe for me, is a two day affair. The second day being pretty easy peasy. So it is nice if you can roast on the weekend and do on Monday or Tuesday for dinner.<br />
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CHICKEN AND DUMPLINGS<br />
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6 tablespoons butter, or chicken fat reserved from broth or oil<br />
1 cup chopped yellow onion<br />
1 cup chopped carrots<br />
1 cup diced celery<br />
4 cloves garlic, minced<br />
3 tablespoons all purpose flour<br />
3 ounces cream cheese (I was using it as a substitute and really liked it )<br />
32 oz (1 quart) chicken stock<br />
4 cups shredded cooked chicken<br />
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)<br />
2 teaspoons freshly cracked black pepper (or to taste)<br />
salt, to taste<br />
<br />
2 cups all purpose flour<br />
1 tablespoon plus 1 teaspoon, baking powder<br />
1 teaspoon freshly cracked black pepper<br />
1 teaspoon salt<br />
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)<br />
3/4 cup (6 oz) whole milk<br />
4 tablespoons butter, melted<br />
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Long verbose version<br />
Place four leg quarters in a baking dish. Place in oven, no cover and bake at 350°F. Roast until the kin is golden. Remove from oven and set aside until it is cool enough to handle. Take all the meat off the bone and place in refrigerator until you are ready to make your chicken and dumplings. Take bones and skin and place in stock pot. Place 3-4 celery ribs in pot, along with 2-4 cloves of garlic; a large onion, quartered with skin on, 2 bay leaves and parsley, if you have it. Sprinkle in a generous dose of pepper and a teaspoon of Kosher salt. Pour in water, enough to cover. Bring to a boil, and gently simmer for at least 2 hours. The longer the better. Four hours if you can. Just make sure the simmer is slow. Strain the broth out and also place in fridge.<br />
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Next day. Skim the fat of your beautiful bone broth. Keep the fat, as it is delicious to use for cooking. We also shared with dog, about a tablespoon on her dog food in the morning was met with much appreciation.<br />
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Saute onion, celery and carrots in chicken fat or the butter. Or oil, whatever you prefer, until translucent. Add in garlic and flour. Saute until flour is turning golden. Add in stock and cream cheese, along with pepper and thyme. Add salt to taste. Cook for about 20 minutes. While that is cooking, it is time to mix up your dough for your yum-plings. Okay, dumplings. And take my advice, if you have kids dont use the thyme in the biscuits cause it probably wont go over well. Just leave it out. But if it you and your significant other, by all means use the thyme. And it will pair well with a nice glass of white wine if you so desire.<br />
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In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.<br />
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Using a large sized ice cream scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. Now, put the lid on and turn down heat on low, the spot you know where it will gently simmer. And do not open the lid for 20 minutes. Those dumplings are gently tucked away, simmering in happiness steam bath. And when the time is done, you will rewarded with some fluffy, puffy dumplings. Scrumptious!<br />
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Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-68408343851852764162020-05-08T08:00:00.000-07:002020-05-08T08:00:04.588-07:00Kenyan Beef and Potato Pilau<div dir="ltr" style="text-align: left;" trbidi="on">
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With all of this COVID 19 pause, I have done enough cooking and baking to open a restaurant. Its not like I wasnt cooking before but now, I have bene going the extra mile, doing mroe, making it more special. Maybe because it feels like the only 'spice' of life at the moment. I mean, its not like we can go out and hang out with people. Cant go out to dinner, relax and kick back in a different atmosphere. So I have created, at least tried to create something special here at home. We really enjoyed this meal and I have a feeling it will appear on our table again. Stay well everyone!<br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Kenyan Beef and Potato Pilau</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cups basmati rice or any other rice you may have</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cups of potatoes, cut into 1" cubes</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">¼ cup vegetable oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 medium onions, chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 cloves garlic, minced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tablespoons ginger, minced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 serrano chile, finely chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tablespoon pilau spice mix (see below)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 cups chicken or beef broth</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">¼ cup fresh cilantro roughly chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 lb ground beef </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 Roma tomatoes diced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Bay leaves</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tablespoons palm sugar or brown sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salt to taste</span></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pilau spice mix</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tsp cloves</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp dumin seeds</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Stick cinnamon</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 Tbsp black peppercorn seeds</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">12 pods cardamon</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat a Dutch oven or a stockpot on medium-high heat. Saute onions in oil and fry for 10-15 minutes or till the onions starts to turn golden brown (be careful not to burn it). Add the ground beef and salt. Saute until beef is browned. Add the garlic, ginger, bay leaves, serrano pepper, Cook for 1-2 minutes, until fragrant. Add the diced tomatoes and cook for 4-5 minutes, until the tomatoes have released their liquid. Stir in the potatoes and the broth. Bring to a boil and cook for 10 minutes. Stir in the rice, and cover tightly. Reduce the heat to low and cook for 20 minutes, until the rice is cooked and the liquid is absorbed. Once rice is cooked, fluff with a fork to ensure the seasonings are well distributed all around the rice.</span></div>
Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com2tag:blogger.com,1999:blog-9073632370287932641.post-84313715066303513962020-05-04T04:03:00.000-07:002020-05-04T04:03:02.036-07:00Digestive Biscuits<div dir="ltr" style="text-align: left;" trbidi="on">
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This ‘cookie’ is kind of like a sweet cracker. Crunchy but with a little chew. It begs to be eaten with tea. It’s not that sweet. It’s a great way to end a meal.<br />
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<b>Digestive Biscuits</b><br />
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8 ounces or 2 cups whole wheat flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt\<br />
3 ounces confectioners sugar<br />
4 ounces butter, cold<br />
2 ounces or a 1/4 cup milk<br />
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Preheat oven to 350° Prepare a cookie sheet with parchment or grease.<br />
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In a bowl, combine flour, baking powder, salt and confectioners sugar. Work in cold butter with a pastry blender, fork or your fingers until dough starts to come together. If it seems to dry add a teaspoon more of milk. Knead briefly. Roll out with floured rolling pin on a floured surface. Cut into rounds and transfer to the prepared baking sheet. Poke wholes if you like in biscuit if you like. I did with some of mine. Bake fo 15 to 18 minutes. They will harden more as they dry.<br />
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Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-35089646151801997182019-10-30T07:08:00.000-07:002019-10-30T07:08:09.782-07:00Rye Soda Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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This is quick and easy bread. It is a bit dense and very satisfying with a dab of butter, along side a bowl of soup. This is the the kind of things that Autumn is made of, at least for me!<br />
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<span style="font-size: large;">Rye Soda Bread</span><br />
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2 1/3 cups (9.75 ounces) rye flour<br />
1 3/4 cups (8 ounces) all-purpose flour<br />
1 3/4 teaspoons baking soda<br />
1 1/4 teaspoons fine sea salt<br />
2 cups (475 mL) buttermilk<br />
1 tablespoon pretzel salt (optional)<br />
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Preheat oven to 400<b>°</b>F. Place a sheet of parchment paper on a cookie sheet.<br />
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In a bowl combine flours, salt and baking soda. All at once add buttermilk, mix and knead for about a minute, till it all comes together.<br />
Press the dough into a flat disk. Sprinkle the top of the dough disk with about 1 tablespoons of pretzel salt. <br />
Make 4 deep cuts into the dough, about two-thirds of the way through. Be careful not to cut all the way through.<br />
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Bake for 30 minutes, and then move the dough to the top rack of the oven. Bake for another 20 minutes to crisp up the surface.<br />
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Let cool on a wire rack completely before serving with salted butter. Okay, I know you want to have a slice warm with butter oozingly, melting all over the top.<br />
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Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-73970332477095769722019-10-27T06:52:00.001-07:002019-10-27T06:52:31.994-07:00Blueberry Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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These muffins are dah<span style="color: blue;"> blueberry </span><span style="color: blue; font-size: large;"><b>BOMB</b></span>. So good. They did a disappearing act here in my kitchen. I literally had 1 muffin. Presto, poofo! Gone.<br />
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<b><span style="font-size: large;">Blueberry Muffins</span></b><br />
<br />
3 cups flour<br />
1 1/2 cups sugar<br />
2/3 cup milk<br />
1 teaspoon salt<br />
4 teaspoons baking powder<br />
2/3 cup oil<br />
2 teaspoons vanilla<br />
2 eggs<br />
2 cups blueberries<br />
<br />
topping:<br />
1 cup sugar<br />
2/3 cup flour<br />
1/2 cup butter<br />
3 teaspoon cinnamon<br />
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In a medium bowl, combine sugar, flour, butter and cinnamon. Mix together with fork and pastry blender until a bit like sand with little clumps. This will be your topping, set aside.<br />
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Combine 3 cups flour, add 4 teaspoon baking powder and sugar, stir together. In a separate bowl combine eggs, milk, oil, and vanilla. Mix wet ingredients into dry. Then, finally, add the frozen blueberries. Scoop into muffin cup holders, 2/3 full.<br />
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Bake at 400<u>° </u>F for 20 to 25 minutes.</div>
Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-81824312071749808632019-09-22T06:41:00.001-07:002019-09-22T06:41:47.501-07:00Cheddar Biscuits<div dir="ltr" style="text-align: left;" trbidi="on">
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It's almost that time here for comfort food, stews and baked goods. I love this time of year. Everything about it. The colors, the pumpkins, the harvest, the weather... And, yes, admittedly I love pumpkin and am one of those people on Pinterest that can't get enough of pumpkin. My board is called Pumpkin Palooza. <br />
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These biscuits are very soft and tender. Melt in your mouth goodness. One of the things that makes these biscuits is amazing is the cheddar cheese. Pick the best cheddar you can get. The sharper, the better.<br />
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Cheddar Biscuits<br />
<br />
2 cups flour<br />
1 cup shredded cheddar cheese<br />
1 tablespoon baking powder<br />
1 teaspoon seasoned salt<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon onion powder<br />
2/3 cup milk<br />
1/3 cup butter<br />
1 egg<br />
2 tablespoons melted butter<br />
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Preheat oven to 400 degrees F . Grease a baking sheet.<br />
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Combine flour, Cheddar cheese, baking powder, salt, onion powder and garlic powder in a bowl.<br />
In another bowl combine milk, 1/3 cup butter, and egg in a separate bowl. Mix into the flour mixture until chunky; don't over mix. Drop batter by tablespoonfuls onto the prepared baking sheet.<br />
Bake in the preheated oven for 10 minutes. Brush melted butter on top and continue baking until golden brown, about 5 minutes more.</div>
Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-44857761160454455302019-09-03T14:48:00.000-07:002019-09-03T14:48:24.308-07:00Flat Bread Pizzas<div dir="ltr" style="text-align: left;" trbidi="on">
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Super quick and super delicious. Having your flatbreads all cooked up on the weekend means a quick meal on a week night. It can all be done at once if you so choose. Either way, they are delicious with whatever toppings yo choose. Here I did a basil pesto with mozzarella and a peach, prosciutto and mozarella. Sprinkle it with some fresh arugula when it exits the oven.<br />
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Super quick and super delicious. Having your flatbreads all cooked up on the weekend means a quick meal on a week night. It can all be done at once if you so choose. Either way, they are delicious with whatever toppings yo choose. Here I did a basil pesto with mozzarella and a peach, prosciutto and mozarella. Sprinkle it with some fresh arugula when it exits the oven.<br />
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Flatbread<br />
<br />
4 cups all purpose flour<br />
1 1/2 teaspoons salt<br />
7 tablespoons butter<br />
1 1/2 cups milk<br />
<br />
In a microwave safe dish or a pot on the stove, heat the butter with the milk. You wanted it to bubble a little, not boil. Let cool so that you can stick your finger in it comfortably. Pour into flour and salt. Mix until it comes together. Turn out on a floured surface and knead. Set aside to rest for at least 30 minutes. Prep you pizza toppings whatever they may be.<br />
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Divide dough into approximately 18 balls for smaller type flatbreads, less if you want them larger. Roll out to circles. Make sure you cover the dough as you are rolling out your discs. It will dry quickly.<br />
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Place on heated skillet and cook until the dough is not shiny anymore. Flip and heat a few mroe minutes. Stack on a dish. <br />
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Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-10349649505243026682019-07-06T06:44:00.000-07:002019-07-06T06:44:47.129-07:00Gerbeaud Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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If you like sweet cake, this is not your cake, move on. If you like European low sugar type cakes, rich in nuts, this is your cake. We really liked it. I am totally going to make it again. Maybe for a birthday coming up in September. Mwa ha ha.<br />
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<b><span style="font-size: large;">Gerbeaud Cake</span></b><span style="font-size: 16px;"> </span></h3>
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<span style="font-weight: normal;">A Traditional Hungarian Dessert</span></div>
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For the dough: </div>
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1 packet instant yeast </div>
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4 cups all-purpose flour </div>
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½ cup sugar </div>
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1 teaspoon baking powder </div>
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1 egg </div>
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7 ounces butter, melted </div>
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½ cup milk </div>
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For the filling: </div>
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7 ounces apricot preserves </div>
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7 ounces walnuts, chopped </div>
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For the chocolate topping: </div>
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5 ounces dark chocolate </div>
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2 ounces butter </div>
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Instructions: </div>
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1. In a medium bowl combine flour, yeast and baking powder. </div>
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2. In a large bowl whisk together egg, warm milk, sugar and melted butter. Gradually stir in flour and yeast mixture and knead until the dough is smooth and not sticky. Cover the bowl with a plastic wrap and place it in a warm place to rise for 30-40 minutes. </div>
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3. Meanwhile, in a medium bowl mix together walnuts and apricot preserves. </div>
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4. Preheat the oven to 355 F. </div>
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5. Line 13x9-inch baking pan with a parchment paper. Divide the dough into 3 equal parts. 6. Lightly dust a working surface with a flour and roll out the first piece of dough to be the size of your baking pan. I used a ruler for convenience. </div>
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7. Transfer first layer of dough into the baking pan and spread half of the apricot-walnut mixture on top. Repeat with the remaining 2 layers of dough. </div>
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8. Pierce the top layer with a fork 10-15 times. </div>
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9. Bake the cake for 25-30 minutes until top is golden brown. </div>
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10. Remove cake from the oven and let it cool. </div>
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11. In a small bowl combine butter and chocolate and microwave in 10-15 seconds intervals until melted. Give it a stir and evenly spread the chocolate on top of the cake. </div>
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12. Chill for an hour or until chocolate is set.</div>
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Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-90132096242690379122019-06-16T06:35:00.000-07:002019-07-06T06:45:12.386-07:00Cabbage Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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I have decided that I need to stop buying ingredients. I love to try new recipes and this often means that I have to buy ingredients to make these recipes, obviously. But I am talking about ethnic things. The things that I wasn't educated on how to use or have a wealth of recipes in which to pull from to use it up or make use of it. Like coconut flour. I just recently finished it off. I did not like the recipes necessarily that I used that for and coconut flour isn't exactly on my radar. I also did not know that coconut flour can be drying. You cant necessarily just replace it for flour in a recipe. Tricky tricky. </div>
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This recipe has everything I have in my pantry. Unless you have Indian spices, this may not be things you have in your spice rack. But you can replicate some of them. Like the asafetida, a little onion and garlic will nearly create that flavor. The curry leaves although I love them and can snort their intoxicating aroma for hours is not crazy important to this recipe. If you take much else away, it will be a different recipe I am afraid but you fo course can tailor it how you like and make it yours!</div>
<h2 style="text-align: left;">
<b>Cabbage Rice</b></h2>
<br />
2 cups Basmati rice, cooked<br />
2 tablespoon oil<br />
1/4 teaspoon asafetida optional for gluten free<br />
1 teaspoon mustard seeds<br />
1/2 cup peanuts<br />
1/2 teaspoon turmeric<br />
15-20 curry leaves<br />
2 tablespoon ginger grated<br />
4 green chilies minced<br />
8 cups shredded cabbage packed<br />
2 teaspoon salt<br />
2 tablespoon lemon juice<br />
1/2 cup cilantro chopped<br />
3 tablespoon fresh coconut grated<br />
<br />
<br />
Heat oil, add asafetida and mustard seeds and allow them to pop. This may take 3 to 4 minutes. Add peanuts and sauté for a minute. Add turmeric, curry leaves, ginger and green chili. Mix everything together and cook until peanuts are golden brown. Add grated cabbage and salt. Mix again. Add cooked rice and mix everything together.<br />
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Sprinkle cilantro and coconut over top before serving.<br />
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Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-19853392533909867932019-06-02T05:49:00.001-07:002019-06-02T05:49:23.304-07:00Old Fashioned Chocolate Cake with Mint Italian Meringue Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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Long time, no see! I am back with chocolate cake! Yeah. Italian meringue seems to be a bit of a pain but it is actually quite easy. Just get everything ready and it will go super fast.<br />
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<h2 style="text-align: left;">
<b>Old Fashioned Italian Chocolate Cake</b></h2>
<br />
3 cups flour<br />
1/2 cup cocoa powder<br />
2 teaspoons baking soda<br />
1 teaspoon salt<br />
1 2/3 cup sugar<br />
1 1/2 buttermilk<br />
1/2 cup water<br />
1 cup oil<br />
1 Tablespoon vanilla<br />
2 eggs<br />
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Preheat oven to 350°. Combine dry ingredients, set aside. In a large bowl mix sugar and oil, beat in eggs, then add vanilla. Add 1/2 of the dry ingredients to oil and sugar mixture. Combine. Add buttermilk and water. Combine. Finally add the remainder of the flour mixture. Pour into well greased and floured pans or into a greased 9 x 13 pan. Bake at 350° F for about 35 to 45 minutes. Insert toothpick in center of cake to check to see if it is done.<br />
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<b>Mint Italian Meringue Frosting</b></h2>
<br />
8 egg whites<br />
1 3/4 cup sugar<br />
pinch of salt<br />
1/2 cup water<br />
1 pound butter<br />
2 teaspoons peppermint extract.<br />
1/4 to 1/2 teaspoon green coloring<br />
<br />
In a saucepan pour sugar in. Drizzle water over sugar evenly. Do not stir. Cover and bring to a boil. Separate all of the eggs, insuring no yolk gets in the white. Place egg whites in bowl of mixer. When the sugar and water begin to boil place candy thermometer in. At 230°F, start beating egg whites. When the sugar water reaches 250°F slowly pour into whipped egg whites as the mixer runs. Continue whipping for 8 to 10 minutes. Side of mixer bowl should feel cool to the touch when ready to add butter. Add butter a little at a time. Once all butter is in, add extract and coloring. Beat until combine. If it looks curdled just let it keep mixing, it will come back together.</div>
Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-9083324002338153602018-12-02T06:54:00.000-08:002018-12-02T06:54:05.953-08:00Zucchini and Pasta with Wine Flavored Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
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A great dinner that came together quickly, pasta with zucchini and wine flavored cheese. I didnt want to forget it. If you dont have wine flavored cheese, dont even bother. It is truly what makes it. Though, probably, if you boil the pasta in wine and wine to the dish, you may get the same effect... I will have to give that a try.<br />
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We started a new thing on Sundays here in our family. We spend an hour together watching videos from You Tube on things that will help us all grow personally. My kids pooh paw it, well, one of them does but I think it has been a worth while endeavor and so does my husband. We will keep going with it despite a few protests now and then. I wanted to share the line up for this week.<br />
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<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/gSjg_nHPtFc" width="560"></iframe>
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<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/sUcxoNFiomY" width="560"></iframe>
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<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/SFnMTHhKdkw" width="560"></iframe>
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/s2cixaL9H3U" width="560"></iframe><br />
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<b>Zucchini and Pasta with Wine Flavored Cheese</b><br />
<br />
4 cups shredded zucchini<br />
1 cup onion<br />
2 tablespoons olive oil<br />
handful of cherry tomatoes, optional<br />
1 1/2 teaspoons Italian seasonings*<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon flaked hot pepper, optional<br />
8 oz shredded wine flavored cheese<br />
1 pound Boiled pasta, I love Fideo, you can just break up your own spaghetti and get the saem effect.<br />
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Saute onion and zucchini in oil until tender. Add seasonings and tomatoes. Toss the cooked pasta into the sauteed vegetables. Remove from heat and add cheese and hot pepper flakes. Serve and enjoy!<br />
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*You can use a combination of 1 teaspoon dried basil, 1/2 teaspoon oregano if you are in a pinch.</div>
Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com1tag:blogger.com,1999:blog-9073632370287932641.post-41693436362042754232018-09-23T05:47:00.000-07:002018-09-23T05:47:13.754-07:00Tteokbokki<div dir="ltr" style="text-align: left;" trbidi="on">
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Did you ever watch Maangchi on You Tube? Love her <a href="https://www.maangchi.com/recipe/tteokbokki">vidoes</a>, she's cute, informative and fun. This is one of her dishes, well, inspired by one of her dishes. I did not have the ingredients she had in her tutorial. I did buy the rice logs frozen at our local Asian market. I would like to make them some time though. A future post... <br />
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I did not have the fish cake, the next time I will be sure to add that. I kind of made my recipe from a bunch of different ideas on the internet. Here is a <a href="https://www.koreanbapsang.com/tteokbokki-spicy-stir-fried-rice-cakes/">link</a> to one of the recipes.<br />
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<b>TTEOKBOKKI</b><br />
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4 cubes vegetable bouillon (<a href="http://lipsmackinggoodness.blogspot.com/2010/06/vegetable-bouillon.html">mine</a>)</div>
<div style="background-color: white; color: #26282a; font-family: verdana, helvetica, sans-serif; font-size: 16px;">
1 quart water</div>
<div style="background-color: white; color: #26282a; font-family: verdana, helvetica, sans-serif; font-size: 16px;">
1 teaspoon kosher salt</div>
<div style="background-color: white; color: #26282a; font-family: verdana, helvetica, sans-serif; font-size: 16px;">
juice of 2 limes</div>
<div style="background-color: white; color: #26282a; font-family: verdana, helvetica, sans-serif; font-size: 16px;">
2 tabelspoons fish sauce</div>
<div style="background-color: white; color: #26282a; font-family: verdana, helvetica, sans-serif; font-size: 16px;">
1 tablespoon sesame oil</div>
<div style="background-color: white; color: #26282a; font-family: verdana, helvetica, sans-serif; font-size: 16px;">
1/4 teaspoon white pepper</div>
<div style="background-color: white;">
<div style="color: #26282a; font-family: verdana, helvetica, sans-serif; font-size: 16px;">
1 generous teaspoon chili oil</div>
<span style="color: #26282a; font-family: verdana, helvetica, sans-serif;">1 tablespoon gochugaru flakes (Korean chili flakes)</span></div>
<div style="background-color: white; color: #26282a; font-family: verdana, helvetica, sans-serif; font-size: 16px;">
1 tablespoon palm sugar</div>
<div style="background-color: white; color: #26282a; font-family: verdana, helvetica, sans-serif; font-size: 16px;">
4 large cloves garlic</div>
<div style="background-color: white; color: #26282a; font-family: verdana, helvetica, sans-serif; font-size: 16px;">
5 scallions sliced in 2 inch pieces</div>
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<div style="color: #26282a; font-family: verdana, helvetica, sans-serif; font-size: 16px;">
rice logs</div>
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<span style="color: #26282a; font-family: verdana, helvetica, sans-serif;">Soak rice cakes in warm water for 10 mins.</span><br />
<span style="color: #26282a; font-family: verdana, helvetica, sans-serif;"><br /></span>
<span style="color: #26282a; font-family: verdana, helvetica, sans-serif;">In a large pot stir bouillon into water. Add salt, white pepper, juice of two limes, fish sauce, chili oil, palm sugar, </span><span style="color: #26282a; font-family: verdana, helvetica, sans-serif;">gochugaru flakes </span><span style="color: #26282a; font-family: verdana, helvetica, sans-serif;">and garlic. Bring to a boil. add rice cakes and onion. Bring to a boil again and then reduce to a simmer. Simmer for 10 to 20 mins until the rice cakes are fully cooked. </span><br />
<span style="color: #26282a; font-family: verdana, helvetica, sans-serif;"><br /></span>
<span style="color: #26282a; font-family: verdana, helvetica, sans-serif;">Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.</span></div>
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Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-38271247837622372232018-07-17T04:24:00.000-07:002018-07-17T04:26:06.766-07:00Pizzelles<div dir="ltr" style="text-align: left;" trbidi="on">
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My daughter and I made pizzelles, mainly because we wanted to try our hand at making waffle cones. And I think we did it. The problem was that our pizzelle maker is small. It made a very dinky cone. Sigh. I was disappointed because I wanted to show my daughter a do it your self way to make waffle cones. Note to self, when this daughter is older, buy her a big pizzelle maker.<br />
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My husband was so jazzed when he saw the pizzelles. Every time he sees a pizzelle, he thinks of his grandmother, Marie, who would make a ton of pizzelle at Christmas time and give them to everyone she knew. He said there would be piles of pizzelles all over the kitchen. Every counter and shelf would be loaded!<br />
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<b><span style="font-size: large;">PIZZELLES</span></b><br />
<br />
3 eggs<br />
3/4 cup sugar<br />
1/2 cup butter<br />
1 tablespoon sugar<br />
1 3/4 cup flour<br />
1/4 teaspoon salt<br />
1 teaspoon baking powder<br />
<br />
Beat eggs, sugar, salt and vanilla. Add in flour and baking powder. Beat in melted butter.<br />
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Coat pizzelle maker with butter or non stick cooking spray.<br />
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Pour about a 1/4 to 1/3 cup of batter onto pizzelle base. Close and wait about 3-4 minutes.<br />
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Your pizzelle maker is probably different. Adjust accordingly.<br />
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These can store for a lont time. Like a biscotti. Keep in a tightly closed tin.<br />
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Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-36477501498286232382018-06-09T06:48:00.000-07:002018-06-09T06:48:51.737-07:00Norwegian School Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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I made them again. So delicious. These I liked a lot more. Tender and delicious and the cream filling... amazing. If you don't like the idea of the cream, skip it and just make the buns, so worth it!<br />
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I always think of the Norwegian Pavilion at Epcot in Disney when I eat these. <br />
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<span style="font-size: large;">Norwegian School Bread</span><br />
Makes 15 buns.<br />
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<span style="color: #444444;"><i>dough:</i></span><br />
1 2/3 cups milk<br />
1/2 cup unsalted butter<br />
2 1/4 teaspoons dry instant yeast<br />
1/2 cup sugar<br />
4 cups plain flour<br />
1 1/4 tsp ground cardamom<br />
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<span style="color: #444444;"><i>wash:</i></span><br />
1 egg, lightly beaten<br />
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<span style="color: #444444;"><i>coconut coating:</i></span><br />
1/3 cup (50g) pure icing sugar, mixed with 2 tsp water<br />
Desiccated coconut, to coat<br />
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<i><span style="background-color: white; color: #444444;">creme patissiere:</span></i><br />
1 1/4 cups (310ml) milk<br />
3 egg yolks<br />
1/3 cup (75g) caster sugar<br />
2 tbs cornflour<br />
1 tsp vanilla extract<br />
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<span style="color: #444444;">dough: </span>In a saucepan, heat milk and butter over medium heat, stirring until butter melts. Remove from heat, set aside.<br />
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In the bowl of a mixer or in a regular bowl combine all the dry ingredients: flour, yeast, sugar, cardamom. <br />
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Add the cooled milk and butter (should be about 110°F or you are able to hold your finger in it for 10 seconds comfortably). Use your hands to form a soft dough (or the mixer). Knead for 5 minutes or until smooth. Cover with a clean tea towel and set aside in a warm place for 1 hour or until doubled in size.<br />
<br />
Take dough out of bowl. Transfer to a lightly floured surface, fold over itself and deflate. Divide dough into 3 and roll each piece into a log. Divide each log into 5 even pieces and shape into rounds.<br />
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Place on lined baking sheets or one big one if you have it. Cover with clean tea towels. Set aside for 30 minutes or until doubled in size. Preheat oven to 395°F.<br />
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<i><span style="color: #444444;">creme patissiere:</span></i> Heat milk in a pan over medium-high heat. Whisk remaining ingredients together until smooth. As soon as milk bubbles, pour into yolk mixture, whisking constantly. Transfer mixture back to the pan and place over medium heat. Stir with a wooden spoon for 1-2 minutes until thickened. Transfer to a bowl. Cover surface with plastic wrap and cool completely.<br />
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<br />
<i><span style="color: #444444;">preparing to bake:</span> </i>Press deep indentations in each bun. Using a piping bag fill each bun with creme patissiere. Brush dough on sides and tops of buns with beaten egg. Bake, rotating trays halfway, for 20 minutes or until golden and risen. Cool slightly on wire racks.<br />
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<span style="color: #444444;">coconut coating:</span> Brush buns with icing glaze, then roll in coconut to serve.<br />
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Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0tag:blogger.com,1999:blog-9073632370287932641.post-54248033960191725972018-05-28T06:23:00.001-07:002018-05-28T06:25:18.805-07:00Protein Packed Almond Flour Banana Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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These are delicious and pretty healthy as far as baked goods go. I didn't think my kids would like them but they did. I also thought if they did eat them, they would only eat where the chocolate was, on top. Yes, it happens a lot. Eat only the tops of the cupcakes where the frosting is.<br />
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You can expect a little deflation. There are a lot of eggs in these. See below in the pic, they are kind of poofed and above they are not, these are the same muffins.<br />
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<span style="font-size: large;">Almond Flour Banana Muffins</span><br />
<i>If you don't have coconut flour, use corn starch.</i><br />
<br />
Makes about 18 muffins.<br />
<br />
4 bananas, ripe<br />
2 cups almond flour<br />
1/2 cup coconut oil<br />
<div>
6 eggs</div>
2 teaspoons vanilla<br />
2 teaspoons baking powder<br />
2 tablespoons coconut flour<br />
1/2 teaspoon salt<br />
<br />
Preheat oven to 350°. Get ready some muffin tins lined with papers.<br />
<br />
Throw all these ingredients into your blender and give it a whirl until it is completely combined. Pour into muffin cups. Bake for about 20 - 30 minutes.<br />
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Stick a toothpick in and make sure it comes out clean. So easy!<br />
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<i>I added a teaspoon of mini chocolate chips to the tops of my muffins before putting them in the oven.</i><br />
<i>On a couple I inserted three black berries into each.</i><br />
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Lorihttp://www.blogger.com/profile/16945911444997924849noreply@blogger.com0