Archive for the 'dining' Category

14
Nov
17

Couscous salad with walnuts and mozzarella

Salad, anyway you make it, a fresh mixture of greens and vegetables, this one filling with the addition of couscous, sort of like a pasta salad. I made 1/2 the recipe, the full recipe serves 10, I devoured the half recipe for a full course meal. (the orginal recipe calls for feta cheese but mozzarella is what was available.

Boil some water for the couscous and your done with cooking this meal!

A  Bob’s Red Mill Recipe

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tear up some leafy lettuce

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add all the salad ingriedents in a large bowl

Whip up the dressing

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add the cooked couscous and lightly toss the salad with the dressing or drizzle per serving, add the cheese

Now I’ve made this twice, with addition of rye bread croutons. (and I sneaked in a bit of smoked dried hot red pepper into the dressing)

28
Oct
17

green red bean chili

A few additions of greens to this chili:

1 can of tomatoes the 28 ounce variety

ground beef, pork or whatever , amount to suit taste

mushrooms

greens :broccoli , kale, bell peppers, what have you

onion

garlic

paprika and/or other seasonings

heat: Serrano

Red beans, soaked at least overnight and then par boiled till slightly firm.

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Prepped up and ready to go

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brown the beef and saute the onions

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add the can of tomatoes

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add the prepped ingredients, red beans, simmer

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serving suggestion

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on corn chip, egg and sour cream

 

 

 

14
Oct
17

coconut curry shrimp

Coconut and coconut milk is something I’ve been incorporating into my meal preparation. Yes, if you look it up there are numerous health claims about what it does but again I try not to get swayed by only by the published health benefits of certain foods. As history proves fads and “new studies” contribute to the sometime misinformation about certain foods and there are surely plenty of healthy types of diets out there to follow. Usually I am open to different types of recipes that provide different types of ingredients, again moderation is the key and often whats proposed to be good for someone may not be your cup of tea. Flavor is a key factor whether it’s a vegan dish or a 1 1/2 inch thick porterhouse steak.

Back to the recipe, as I learn from another blogger some coconut and water is all you need to make a coconut milk type liquid.

prep for saute: ginger,onion, dried hot red pepper,parsley

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Let’s make the coconut milk , some shredded coconut, a splash of heavy cream, and water processed in a food processor. The heavy cream gives the fluid some clumps which will cook smooth later.

Saute the prepped ingredients.

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Meanwhile since I have frozen shrimp, thaw in water.

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Added fresh home-grown hydroponic tomatoes  (I don’t really brag that often)

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Cook and mash tomato… you can reinforce  the mix with added ginger and garlic pastes.

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Added some habernaro paste, very concentrated

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spices, curry powder and cardamom powder

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Add the coconut milk mixture, heat to a slight boil, add the shrimp, cook only a few minutes at simmer, cover and turn off heat and set aside so residual heat will finish cooking shrimp.

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Serve over rice, garnish with parsley or coriander

08
Oct
17

dough head again

Once the repetition of making bead dough becomes commonplace, it’s hard to not use the dough for other forms other than bread. So many types of snacks on the market, flatbread types of bread and bread sticks formed from freshly mixed dough, are my go to snack if time permits, for card nights or other gatherings.

This mix used a small amount of whole wheat added to the white flour, and salt. I contemplated adding various seeds to the mix but I had prepared dips to accompany the bread sticks. (the dips did not make it to the card game location).

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Two batches of white/whole wheat rising with white/cornmeal mix for chips resting.

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The morning sun streams through the kitchen window as the bread sticks are rolled

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corn chips, easily made in a tortilla press, and baked in a 400 degree oven

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Flaky bread sticks dipped in butter and then rolled in toasted hemp seeds for a taste test

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At the game ! The chips made an excellent scoop for the torpedo meat, made by Diane, and the bow tie salad, a home brew stout to celebrate the fall season, don’t forget the candy corn for the table!

 

 

08
Oct
17

spicy chicken tomato soup

The last time I made my vegetable stock, there was some hot pepper pieces in there with the vegetable remnants, so now everything I use the stock for has a spicy flavor, not that I mind.

Not a lot of pictures here.

Started with a chicken thigh browned in bacon fat, removed from pan and added the usual characters, onion, several mushrooms prepared garlic and simmered a bit. Add in some whole tomatoes previously frozen from the farmers market. A bit of tomato paste in the mix also.

Chop the thigh , with the skin and return to the pot with the bone and an ample  amount of vegetable broth. Shredded carrot, dried parsley, thyme, a smidgen of ginger. A quarter head  of red cabbage chopped fine added to the pan, what else ?

I sure that someone could come up with a Spanish sounding name for this spicy tomato soup, sopa de tomate picante as the google translate says.

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26
Sep
17

Soup, yellow noodle, chicken

This is what I get for watching to many periscopes of traveling in Hong Kong , shops, markets, crammed along the streets , fast service at it’s best. Food from A to Z. Appetising !

Some chicken scraps tenders  from chicken breast that were trimmed for another use, some leftover mushrooms, in one small pot, a smidgen of duck fat, water, hot pepper pastes, diced white onion, ginger garlic paste, simmered with salt and pepper to taste. Later,  add the yellow noodle, simmer and drain using some of the concentrated broth as a base in a soup bowl. Spoon some the chicken mixture into the bowl.

In a stock pot,  a collection of vegetable trimmings accumulated over time added water to cover, simmer to render a vegetable broth.

Ladle the vegetable stock to fill the soup  bowl, garnish with the green onion.


 

16
Sep
17

An interesting salad

This recipe was a re definition of a salad.

Close  to the original recipe,  very filling for a salad that I had about 1/2 of the total amount.

Nuts are said to be a superfood, but I won’t profess about what you (should) eat,  the decision is up to you.

Quinoa salad  from Mrs. Twinkle a WordPress blog .

Now I’m open to a lot of grains, bread, couscous, barley, so this looked like an interesting combination. Now those of you either that have a nut allergy or turned off by a meal with no meat, yes this recipe could be modified from the original but I think that would lose something in the translation.

Being used to the usual greens and tomato type salad, with an oil and vinegar type dressing,  this is a pleasant diversion. Little if any modification to the recipe. Other than sesame oil double and skip the olive oil in the dressing, and some chopped ginger added to the main mix, ( I would taste and bring up the level of ginger in the dressing). The crunch of the red cabbage and the nuttiness of the dressing, on a bed of grains is satifiying. 


 I use double black soy sauce for the dressing. Melt the peanut butter and honey in a microwave safe bowl for about 30 seconds. Stir and finish the dressing and adjust to taste.


Assembled

I resisted to add any heat to this recipe!




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