Tuesday, March 16, 2010
1 pound carrots, peeled, and sliced
1 yam, peeled and sliced
1 portion of fresh peeled ginger root (about the size of your little finger)
3 celery stalks, chopped
1 onion, chopped
3 cloves of garlic, peeled
a generous pinch of salt and pepper
add the steamed vegetables to the sauteed veggies, then add the water used to steam the carrots to the pot, and simmer for 1 hour, or until all the veggies are soft. Then, using an immersion blender or a regular blender in batches, puree the ingredients until the desired consistency is achieved.
the zest from 1 orange
the juice from 1 orange
about 1/4 cup zested fresh ginger root
more pepper to taste
serve warm, with yummy rolls on the side
I call this soup pepper soup because when I made it the first time, I added way too much pepper, at least according to what my wife said when I was making it. When it came time to eat it, however, after I added the ginger, orange zest and orange juice, it was actually perfect, with just a little bit of heat on the back end. Okay, it may have been really spicy, but still excellent!
Enjoy with someone you love!
Saturday, February 6, 2010
- 1/2 cup bean sprouts
- 1/3 head of green cabbage, chopped
- 5 green onions, chopped
- 1 cup bean thread noodles
- 1/4 cup fresh herbs (use cilantro, basil or mint, your choice)
- 1/4 cup carrots, grated or julienned
- 1 tbsp lime juice plus extra for chicken
- 1 tbsp soy sauce
- 1/2 tsp fresh ginger, grated (optional)
- 2 chicken breasts
- 1/2 container of firm tofu
- egg roll wrappers
In a large mixing bowl, add all the ingredients. (You need to soak the bean thread noodles in warm water first.) Mix together.
Then you need to wrap your egg rolls! You need a small glass or dipping container of some sort of water mixed with a tiny bit of cornstarch. You start by laying the wrapper like a diamond. (Make sure that you keep the other wrappers covered while you work, they dry out so quick! I like to use a wet paper towel.) Put about 2 Tbsp of the filling in the middle, in a semi-line. Start by folding the top over. Then, fold the sides over. You want to keep this tight. Roll it until you are almost at the end, and then dip your finger in the water/cornstarch mixture and wet the tip. It will stick.
I lay them on a cookie sheet, and keep them covered with a dampish dish towel so they don't dry out. When you are all done, deep fry until just golden brown. Delicious, and surprisingly quick!
(I also saw on a cooking show that you can bake them in the oven if you brush some oil on them. Cook at 400 until golden brown. They supposedly are really crispy. I haven't tried it.)
Tuesday, May 19, 2009
5. As you finish adding the fat, the mixture will stiffen up and look just like frosting. At this point, it is ready for use.
Monday, May 4, 2009
6 cups fiber one cereal (1 1/2 sleeves)
2 cups boiling water
combine and put aside
1 cup butter, soft
3 cups sugar
mix together in large bowl
1 quart buttermilk
5 cups flour
5 tsp baking soda
1 tsp salt
Alternate adding flour mixture and buttermilk to butter sugar mixture. Keeping it moist at all times. Once you have combined all buttermilk and flour add fiber one that has absorbed all of the water. Mix together well. Put in ungreased (teflon coated) muffin tins. Bake 400 degrees 18-20 min for regular muffin tin and 12-14 min for mini muffin tin. Great for a quick, hot breakfast.
Tuesday, April 28, 2009
Tuesday, April 21, 2009
Just halve the squash and throw it in the oven. Ben and I were of different opinions regarding whether you put it meaty side up or down. In the end, I don't think it matters. I think it retains a little more moisture when you put it meaty side down, but it gets a little more of a roasted flavor meaty side up. For the record I guess I should disclose that we now usually cook it meaty side up and that's how Ben thought it should be (so I caved). Cook it for an hour to an hour and a half at 350 degrees, until a fork goes in easily and it's soft throughout. Then just scoop out the meat, add butter and serve with salt and pepper.
Usually when we bake a squash, we don't eat it all, so now I make....
This saves a lot of money if you're at the babyfood stage. I just put it in the blender and add enough boiling water to make it the right consistency. Then, I pour or scoop it into ice cube trays. Once it's frozen, take them out and put in a plastic bag. They'll get less freezer burn that way, but be easy to access in single serving amounts.
OK, enough of that, here's the real recipe of the day...
BUTTERNUT SQUASH SOUP
This is for half a large squash. When I made this, Britta and Morgan wound up staying for dinner and Morgan was pleasantly surprised. I don't think she was particularly enthusiastic before she tasted it, but then she liked it.
Here's what you need:
One half a squash, baked (I know it's there twice but the first bowl is a lot prettier).
Chicken broth (about 15 ounces which is a regular can)
Salt and pepper
One small yellow or white onion, diced (pretend that's in the photo)
Butter, about 2-4 Tablespoons (ditto)
About 1/4 cup cream or sour cream (ditto)
Saute the onions in the butter until they're translucent. I've used olive oil, but I don't think it's quite as good a flavor.
Add the squash and saute until it gets prettty mushy (how long depends on how long you baked it - the original recipe I adapted uses raw squash but I find baked is faster and easier and has a roasted flavor). Then add the chicken broth and cook it down for about 15 minutes on medium, stirring occasionally.
Take the mixture and put it in a blender.