Posts Tagged ‘carrot

22
Jul
17

Salad supper

Later….  Steamed pork smoked neck bone meat, with BBQ sauce

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29
Apr
17

Pad thai

Is kit cooking all the rage today? There are many services promising delivery of food in kits that are one assembles and cook supposedly saving time. Here is one partial kit from the supermarket shelve. Just three packages comprise this kit , the rest is up to you. There are countless recipes for Pad Thai out there so I bought this for a reference to what this interpretation is. The package suggest that you add chicken and vegetables, but they did not mention the noodles.

On the reverse, is listed want you will need. Depending on the stock of your pantry, obtain the necessary ingredients. Basically they have provided the seasonings for the dish. Packaging is excellent so that but his could be on the shelve for about a year.

Start off flashing the dried onion and hot pepper flakes, (check, I have that on hand also but going by the kit contents).

Very , very quickly…. As you can see it won’t take long to burn while you grab the camera…

Next add the chicken and stir fry until well seared,

About now you’ll want to activate the kitchen exhaust system , or hood fan!!!! …

Push aside the kitchen creating  a hot spot  for the beaten eggs.


Cook the egg about a minute, add the remaining veggies and stir as well…


Add the prepared noodles, 7 ounces of rice noodles. And of course toss….


Open packet 2 from the kit Pad Thai sauce and toss..

Then add the final packet, looks like sesame oil and some spices. Off the flame and serve.

I added a few shrimp later to the mix as some diners did not want fish with the chicken.


The final serving….

Slightly sweet and spicy finish , they heat kind of creeped up on you, but not over done.

Reasonably priced it gives me a start of this type of noodle dish.

FYI..


The green onions were hard to come by , as I had to resort to using a purchased prepared container of chopped green scallions at a high price. The bean sprouts were from a can , none available fresh and another year that I consider growing them myself. The meal cooked quickly, the noodles only be soaked in boiling water off heat while the dish is being prepared. The recommended optional garnish peanut addition (crushed) could be upgraded to cashews. My mind wanders to using some duck breast or duck thigh versus the chicken.

Now for  die hard kit people you could get possible some diced chicken (already diced), pre cut scallions, pre cut shredded carrot and make a kit for your friends to cook with.

19
Feb
17

Chicken,roasted veggies,barley

A redo of a meat, potato and veggie dish. 

Pan seared chicken, weighted with a smaller pan atop, seared on both sides.

Reheated roasted veggies previously cooked, turnip,parsnips,brocolli,onion,mushroom, beets, and carrot, oil and flax seeds, salt and pepper.  Most of the veggies from the market are kept on the counter, in sight before they had a chance to dry and shrivel completely they were roasted and then stored in the fridge. One of the best ways in my opinion to cook veggies especially root vegetables. 

The barley took on a brownish tone from being cooked in vegetable broth. Not a peticularlly fancy type meal but nourishing and flavorful.

27
Nov
16

Roasted Lamb shank and veggies.

The weather is cooling somewhat, not the cold blustery wind yet but a good day for a slow roasted lamb shank and veggies to be in the oven while I finished mulching up the leaves in the front yard, run several errands and do the required Sunday routine around the house. 

Nothing exotic here as you probably guessed, fennel sweetened the dish along with the usual veggies.  I don’t get lamb that often so it was a delicious meal to draw to a close the Thankgiving weekend. You may have the Friday after Thankgiving off and when combined with the weekend a longer respite from work than Christmas.


I tried to cut the bone to fit the pan but it just fit after trimming some of the meat from the bone. The rest of it shrank. 

The ingredients are self explanatory.  A small amount of broth was added with light seasonings.

30
Oct
16

multi meat stew

A mild fall day, meat and vegetables made for the week.

A combination of meats along with root vegetables oven roasted several hours.

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Chicken breast, pork neck bones, pigs feet , chicken feet, beef rib, sausage, along with root vegetables.

Carrot, leeks, turnip, parsnips, onions, mushrooms, potato, garlic.

Lightly seasoned with Hawaiian sea salt , peppercorns, slight bit of hot pepper flakes.

Baked at about 350 decreasing to 250 degrees for several hours.

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The meat picked from the bones, pan juices reduced, chicken broth added, a bit of wine and finished with butter/flour thickening, strained.

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14
Aug
16

First attempt at spring rolls

With some rice paper wrappers from the Chinese/American Market, it was time to get rolling!

Any ingredient(s) will  do so I have some chicken, mushroom and corn salsa type mix that I had prepared previously. A quick lookup of recipes indicated that chopped crunchy vegetables would be a good addition. Carrots, onions and celery with lettuce was added.

I merely rinsed the rice paper under warm water for several seconds and rolled.

IMG_0705Done! an easy wrapper to do , not shown was a dipping sauce of hoisin sauce, thinned with double black soy sauce and a bit of chili paste added in. This type of wrapper versus tortilla type bread, lets you showcase the ingredients.

30
May
16

The best stew

One of the best stews I’ve made recently (when the weather was cooler) required a variety of meat. Over several weeks of shopping I accumulated the required ingredients.

Otherwise known as a cassoulet,  a classic french dish, the melding of the flavors is fantastic. I made sausage and duck a requirement along with smoked pork shanks.

It could also be constructed as a Baeckeoffe, https://en.wikipedia.org/wiki/Baeckeoffe

a recipe from Hubert Keller here: http://www.hubertkeller.com/recipes/recipe_details9500.html?show=TV-Episode-103-B

The process and assembly is more or less self explanatory.

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Main ingredients

Duck quarters, carrot, mushrooms, livers, sausage, pork shank, beef, chicken necks, onion, bay leaf, Brussels sprouts.

 

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Layering

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The cooking vessel is sealed with dough

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I didn’t have a large enough pot so it was split between two, keeps well in fridge.

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Done, the dough seal is a crunchy treat.

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I’ll collect ingredients for another baking, already have some chicken feet and pigs trotters in the freezer.




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