Posts Tagged ‘honey

12
Nov
19

Apple cranberry crisp

It’s fall weather time and if the cold blast prewinter weather cools you off then it’s apple crisp time.

Recipes abound, this one I like that adds the cranberries for tartness. You can cut back or eliminate the sugar with a substitute if you please.

4 apples (or whatever harvest will give you.)

1 & 1/2 cup cranberries,( I keep a few bags in the freezer)

1/3 cup sugar (or substitute)

3 tbls AP flour Or substitute

Zest (I used lemon juice)

Topping:

1/2 cup flour or equivalent (some rice flour substituted)

1/2 cup oats, either quick cook or steel cut ,your preference.

1/3 cup light brown sugar or substitute

1/4 cup almonds sliced

1/2 teaspoon cinnamon, fresh grated for me.

Pinch of salt

1/4 cup unsalted butter

Mix the first 5 ingredients in a bowl, I lined a 10 inch baking pan with aluminum foil, and added the mix.

You can rinse out and dry the bowl, add the rest of the topping ingredients, mix with a pastry blender, spread on top, bake in a 350 degree farenheit oven for about 30 – 40 minutes.

Let cool slightly, best with rich vanilla ice cream, and /or whipped cream.

From the oven

Plated, yes I ran the broiler for some char!

16
Oct
18

lo mein

With the abundance of fresh veggies and with the addition of noodles, lo mein was an easy choice, though prep would be essential to the recipe.

A slicing of the veggies was done using the rotary slicer of the kitchen aid attachment.

One of those recipes, the more you look the more variations you find , you settle as with most “authentic” recipes to the ingredients you have available to the village or are grown locally.

I didn’t  get to list all the sauce ingredients and amounts, but loosely followed several recipes that I researched by listing all the ingredients that compose the sauce to get an idea of the basics. I modified it by adding a bit more cornstarch and a good amount of stock as I prefer s saucy-er thick coating to the dish.

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The sauce was a build up from the basic soy sauce/rice wine/sugar combo. Some of the associated components are: soy sauce, rice wine, fish sauce, shrimp paste, chili paste, ginger root, galangal root, garlic, sugar, honey, salt and pepper with sesame oil.

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The sauce, less the stock.

The veggies are the same deal, use what you have. Pea pods and the baby bok choy were included as they were fresh and attractive from the market. The carrot was also crunchy as they were fresh, large diameter and not very tapered as the packaged carrots were.

Stir fry the veggies in oil.

 

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While stir frying the veggies, prep the noodles, I used rice noodles instead of the wheat noodles, so just a brief toss in hot water is all that’s needed, drain and add to wok.

 

Mix well , then add the sauce… serve….

 

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The result is as good or better result than restaurant  because you have control of the ingredients. So if you like salad with noodles with a sauce here it is.

I made this dish twice and this post is a compilation of the pictures from both.

21
Jul
18

Rice noodles with sesame seeds

This was modified from a soba  noodle recipe. (Nigella Lawson)  it turned out very well as a cold dish considering you don’t stir fry it. I made 1/2 the recipe, it served 2 as a light meal in hot weather. You probably could serve it as a hot dish.

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  • 75 grams sesame seed
  • salt
  • 250 grams noodle, soba, (or rice noodle)
  • 2 teaspoon rice wine vinegar, (red wine vinegar)
  • 5 teaspoons soy sauce
  • 2 teaspoons honey
  • 2 teaspoons sesame oil
  • 5 spring onions
  • optional sauteed mushrooms

Toast the sesame seeds in a pan over high heat till golden brown. If you use toasted sesame seeds often they can be toasted in advance, during cooler weather to reduce the heat in the kitchen. Store them stove side in a airtight jar.

Prepare the noodle with salted water as directed by the type, the rice noodle is soaked in cold water,  then  bring to a boil. Like pasta, watch over it and avoid mushy texture. Brake the cooking with drain and rinse with (ice) cold water.

Mix the other liquid ingredients like a dressing, and toss with the cooled noodle along with the thinly sliced green (spring) onion. Toss and add the toasted sesame seed.

If possible, let the dish marinade for some time. I put the dish in the fridge and served later for supper, a cool noodle, suprisingly  savory for a no stir fry dish.

I did taste the sauce and added more honey as I use double black soy sauce and dark sesame seed oil. I could see adding more components to the dish like pea pods or green peas. We like mushrooms so some sauteed  shitake and brown beech mushrooms were added as an ingredient. Broiled beef strips would also be a  good addition.

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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!

08
Aug
16

Let’s hit the road!

Off the the farmers market we go, not exactly the best choice for a Sunday, the bulk of the Farmer’s Markets locations are set up  Saturday and during the week.

First stop Slater Park Farmers Market. 

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img_0664Que up to the fresh fruit and veggies, broccoli crowns, cucumbers, zucchini, onions and the like available some priced by each and some by the pound. Didn’t get to note all the prices but the corn is 75 cents per ear. Cauliflower $4 each, carrots $2/lb, cukes $1 ea, green peppers $1 ea.
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Specialty items available, Sacred Cow Granola and the Honey Shop. The vendors  there  offer tasting samples and an abundance of information on their products. Items considered pricey compared to store brands, but a farm to table product, a part of the cost is to support the local craft people and farmers. I couldn’t afford to shop these products often but occasionally it’s worth a purchase to taste and use these products in a recipe. The apple cider vinegar for example, will make an excellent vinaigrette dressing for greens by simply adding olive oil.

Next we’re off to the SEMAP,South eastern Massachusetts Agricultural Partnership farmers market Stony Creek Farm in Swansea.

Again for a Sunday not a big gathering but a few booths, here on an actual farm site.

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img_0688ZZZZZZZZZZZZZZZZZZZZZZ…………………
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02
May
16

Roasted Chicken Thigh with Thai Salad

Time on the grille this weekend, soy sauce based several hour marinade* chicken thighs, slow roasted.

Parsnips, elephant garlic, cauliflower, not  shown, leeks which was the best with the crispy outer leaves and tender center.

IMG_0138*soy sauce, ginger, vinegar, sugar, 5 spice powder, oil etc.

 some of the grilled veggies from above were an appetizer..

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a few grilled orange slices added

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now a weeknight meal , some of the sliced chicken on bread, along with greens and salad.

The baking of bread continues of course.

IMG_0143The salad was made by one of my daughters, a lot of dicing involved.

from:

http://hostthetoast.com/thai-cashew-coconut-rice-ginger-peanut-sauce/

I made some additional peanut sauce with some substitutions and an addition, that is hot red pepper flakes !

It made it on the thick side and can be used as a dipping sauce.

It’s a change to incorporate nuts and coconut into my daily diet, IMO nuts, (peanuts, walnuts, etc. including peanut butter) is a super food.

 You can tell by the price of walnuts , cashews etc.

Other kitchen outtakes…IMG_0134 IMG_0137IMG_0119

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Sort of a working night to get posting done , one of the freak occurrence of connection and device  problems, possibly modem, router, or cable problems intermittently. Plus another screen replacement for the mobile device, when these are cracked, almost impossible to use and a botched Imessage implementation. Thanks in advance for stopping by.

 

 

 

 

 

28
Dec
13

orange glaze

One of the components for Orange Glazed Turkey with Corn Bread Stuffing.

Utilizes Orange Maralade

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IMG_4246This is how it looked after baking…..about 5 hours, stepped temp from 325 to 350.

Apply the  glaze last 30 minutes of cooking.

NOTE : Highly advised to use a meat thermometer (not shown here), if you glaze the bird the manufacturers supplied POP UP thermometer, gets glued  stuck by the glaze, and will not correctly indicate. Once the bird was out of the oven, and I cleaned the pop up, it popped up.

The bird was a tad overdone to my taste. but none the less fully cooked for a stuffed bird.

I’ll be posting more of the recipe in another post.  It will cover the cooking technique for the recipe.

Addendum:

looking over the photos, No I didn’t strain it, orange zest and all was used.

26
Jan
12

Honey Wheat Bread

regular white bread recipe, instead 1 cup wheat flour, 1 egg, some salt and just honey for sweetening , yeast of course.

Dark crust, medium crumb, sweet bread

honeywheatbread




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