Saturday, June 20, 2009
Here's the salad my daughter made the other day. It went well with my Panko-fried sole.
1/4 C. sesame seeds
1/4 C. chunky peanut butter
2 cloves garlic
1 Tbsp. fresh ginger
5 Tbsp. soy
2 tsp. rice vinegar
1 tsp. garlic hot sauce
2 Tbsp. brown sugar
Toast ~ 1/4 C. sesame seeds over med. heat until golden. Keep about a Tbsp. out in a small bowl for later. Puree the rest of the seeds and remaining ingredients until smooth.
12 oz. dry or 1 lb. fresh Chinese egg noodles
2 Tbsp. sesame oil
Boil 6 qts. water and cook noodles; longer for dry (as per package instructions), and shorter for fresh. When cooked, rinse in cold water and drain. Toss in a large bowl with sesame oil.
1 - 1 and 1/2 lbs. chicken breast, broiled or steamed. Broiled works best.
Allow chicken to cool a few minutes before shredding into bite-sized pieces.
1 C. thinly sliced green onions (diagonal cut)
One carrot thickly grated
Sprinkle remaining sesame seeds over individual servings.
Thursday, June 18, 2009
My daughter is making a chicken salad tonight, so I thought I'd look up some chicken salad photos. I like the comment that went with the one:
"I have decided that I like taking pictures of my food. I believe that food is art - and the best part about it is that you get to eat it after you are finished!! Tonight for dinner, we had Asian Chicken Salads, complete with lettuce, chicken, green onions, toasted sesame seeds, mandarin oranges, chow mein noodles and a homemade Asian dressing. Yummy!!"
Later I'll photograph ours, and share it!
Tuesday, June 16, 2009
Scrambled eggs and whiskey--Hayden Carruth
in the false-dawn light. Chicago,
a sweet town, bleak, God knows,
but sweet. Sometimes. And
weren't we fine tonight?
When Hank set up that limping
treble roll behind me
my horn just growled and I
thought my heart would burst.
And Brad M. pressing with the
soft stick, and Joe-Anne
singing low. Here we are now
in the White Tower, leaning
on one another, too tired
to go home. But don't say a word,
don't tell a soul, they wouldn't
understand, they couldn't, never
in a million years, how fine,
how magnificent we were
in that old club tonight.
From Writer's Almanac
"Filling has silken tofu, mirin, miso, crabmeat and shiitake mushrooms.
Blogged about here at the MediterrAsian Cooking site."
"here is a lynne rossetto kasper recipe from "How to Eat Supper" - sauteed deviled eggs. perfectly executed by scot but when we make again i think i'll tweak her recipe to make the deviled egg filling a bit more zesty for my taste [you gotta have some sweet pickles in there, and dill wouldn't hurt either!]. we served them atop a salad tossed in a dressing using some of the mashed up eggs yolks."
En l’an trentiesme do mon aage
That's the beauty of Deviled Eggs - the combinations are endless!
Photo note and link:
"Deviled Eggs With Shrimp and Olives
This elegant version of stuffed eggs works well on a buffet and will certainly become a party favorite."
These are beautiful, with a delicate touch of pink crab.
Here are the notes that go with the image:
Another shot from my new book, Organic Marin, Recipes from Land to Table, (http://www.amazon.com/gp/product/0740773143?ie=UTF8&tag=secdrabytimpo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0740773143) , this one a Crab Deviled Egg from MarketBar restaurant in San Francisco.
Here’s the story behind the book: http://www.timporter.com/seconddraft/?m=20080805
Strobist info: One 750ws head through a softbox reat right; foamcore reflectors front left and right.
How to make perfect deviled eggs
Here's a bit of advice from the site regarding peeling the eggs:
How To Peel Hard-Cooked Eggs Easily:
This is what I do:
I place the eggs in the pan they were cooked in and add cold water.
I then crack the eggs under water (this seems to help loosen the membrane under the shell).
Start peeling at the larger end, where the air pocket is, and remove the shell under running water to make the shelling easier. You must get a hold of the membrane under the shell when you remove the shell. Very fresh eggs are harder to peel. The fresher the eggs, the more the shell membranes cling tenaciously to the shells.
One of the favorites at coffee hour after church is deviled eggs. Since they go very quickly, people have begun bringing extra trays of them, but they still disappear in no time.
What is it about these little gems?
"I thought my deviled eggs were quite tasty! I added mayonnaise, mustard, salt, onion powder, and pickle juice to the yoke and topped it off with paprika of course."
Thursday, June 11, 2009
One thing I love about sushi, aside from the taste, is the beauty of it. Like a good haiku.
"Homemade sushi for the Japanese Doll Festival (Hinamatsuri) http://en.wikipedia.org/wiki/Hinamatsuri (wikipedia)"
This photographer says:
"Vegetarian sushi, my way. Spiced carrot ginger cake and maki with cream cheese icing. Covered with fondant and details made of sugar paste (chopsticks, soy sauce bowl, asparagus, sugar snap pea pod, flowers) and fondant (nori, bamboo edging, wasabi, pickled ginger). Coconut "rice."
Too pretty to eat? NO WAY! www.whippedbakeshop.com
This is gorgeous! Now I wish I'd grown zucchini this year! Maybe it's not too late to get some well-established starts. . .
Photo note and links:
"Zucchini sushi, recipe in English and Spanish, here: http://creativegan.net/news/archives/sushi-de-calabacin/
Here's the other half of what I had for lunch. I love these - so sweet and juicy. Again, mine came from Central Market. Nice thing is, the sushi is being made constantly throughout the day.
"Mar 23, 2006 / Kobe, Hyogo, Japan
Menu: "inari sushi" - fried bean-curd stuffed with boiled rice / いなり寿司
Place: my home"
Saturday, June 6, 2009
Wow--I'm gearing up for pizza day, which will be tomorrow. I've been doing thin crust pizzas lately. Today I picked up some ingredients, including fresh mozzarella. This one is topped with bocconcini.
The photographer added this link to go with the image:
receipe available now at www.melbedggood.com/recipe-bocconcini-and-pesto-pizza/
Friday, June 5, 2009
Thursday, June 4, 2009
These have become a staple in our house this past school year. Cheese biscuits. They're pretty quick and easy to make. The thing that takes the longest to do is wait for the oven to heat up to 450!
1 Cup unbleached all purpose flour
1/2 Cup wheat germ
1/2 Cup whole wheat pastry flour
3/4 tsp. salt
shy 1/2 tsp. baking soda
2 1/4 tsp. baking powder
3/4 Cup grated cheese - your choice (I use cheddar)
1 1/4 C. buttermilk
4 Tbs. canola oil
*optional 1/3 C chopped green onions (add shy 1/2 tsp. of dried mustard)
touch of butter to grease tins
**Also optional: Add one beaten egg to the wet ingredients, for a little added protein and texture. (We usually do add the egg.)
Heat oven to 450. Check email. Grease two standard sized muffins tins.
Mix all dry ingredients in a medium bowl. Stir in cheese (and optional green onion).
Mix wet ingredients together. Stir into dry mixture to form soft dough.
Dollop into muffins tins in equal amounts, filling all twelve muffin tin cups.
Bake 9 minutes, or until golden brown.
Wednesday, June 3, 2009
|by Minnie Bruce Pratt|
Rush hour, and the short order cook lobs breakfast
Monday, June 1, 2009
Excellent! Goji berries are my new favorite snacks. I buy them bulk, and pop them while blogging. = )
"These are a new product on the market, Raw Cacao Goji Chunks ~ somewhat Larabar-ish. You can read my review on these and a couple other Organic Chunks (which I absolutely loved) here - http://www.godairyfree.org/Product-Reviews/Snacks/Organic-Chunks-of-Energy-Vegan.html "
This looks tasty.
"A homemade cereal bar filled with the goodness of rolled oats, apricots, and pecans. It is flavoured mildly with cinnamon, ginger, and Lyle's Golden Syrup (my favourite!). Recipe available here: http://wscwong.typepad.com/dessert_by_candy/2006/06/fruit-nut-bar.html
Or click on the photo, and visit the link that way.
Some energy bar ingredients:
"Dried apricots, cherries, and cranberries."
I'm in the habit of keeping some dried fruits and nuts in my cupboard for snacking on during the day. I do have a weakness for ginger. . .preferably not too sugary.
For some good reviews of energy bars and energy drinks, check outhttp://www.energybarreviews.com/
This is one review from the site, dated 23 May 2009:
The Prana Bar is delicious and healthy, made with organic ingredients and is 77% raw organic foods. Prana Bar is organic, gluten free, vegan and All natural and specializes in enzymes, which help the digestive system absorb food nutrients. Prana will also increase energy from acai powder, which is also a powerful antioxidant with high nutritional potential. The ingredients are quite simple, which is very good in my book. Instead of sugar, this bar has organic agave nectar and organic date paste for sweeteners, which will provide long-lasting energy.
The organic dried coconut is good for cleaning the intestines, removing parasites and cleansing the blood. Organic raisins are a source of boron, a mineral that protects the bones against oesteoporosis. Almonds provide protein, fiber, vitamin E and monounsaturated fats, and are rich in minerals like Iron, Calcium, Phosphorus and Magnesium. Amaranth is a source of lysine and phytosterol, working on inflammation and chronic diseases. With all those amazing nutrients, this bar is highly recommended for your health.
Enzymes, the delicate dynamos cannot be duplicated by science, because they are the stuff of life. Enzymes break down food into basic components so the body can absorb nutrients and eliminate waste efficiently. Your body can manufacture enzymes, but the more you use your enzyme potential, the sooner it runs out. Nearly all the enzymes naturally present in food are destroyed by processing and cooking, causing your body to deplete its own limited supply when digesting such foods. Raw, organic and unprocessed foods, rich in enzymes, restore your enzyme levels and increase health, vitality and longevity.
Prana Bars are:
- Enzyme active
- No added sugar
- Gluten free
- Soy free
- Dairy free
- All natural
Products in This Line
The taste is fantastic…sweet but not sugary, with a slightly salty taste. The raisins gives a special taste, together with the almonds and coconut. It reminds me of home made candy.
Where to Buy
Online at the manufacturer’s site
Online retails stores
Health food stores nation-wide
Ingredients: Organic Almond Butter, Organic Agave Nectar, Organic Date Pste, Organic Dried Coconut, Organic Almonds, Organic Raisins, Organic Puffed Amaranth, Organic Acai Dry Powder, sea salt.
If you are looking for energy, meal replacement, or just a healthy snack, this is a great bar. It’s not highly caloric, the price is right and it satisfies your appetite for a couple of hours.
You can find other bars with fewer calories at about the same price.
Bar = 48g
Price per Bar = $1.71
Price per Servings = $1.71
Price per Gram = $0.036
(Price listed is for a box of 24)
After mowing lawns, and needing a little pick-me-up, I got to thinking about energy bars. A little discussion was happening on my Facebook page, and I started looking up energy bar ranking. Apparently the one I had eaten this morning (knowing full well it really is more in the dessert category than anything else) - Balance Bars get an "F" grade, the lowest of all ranked on http://www.betterworldshopper.com/energy_bar_data.html
So, I decided to look further. Here is one I found for Pumpkin Energy Bars, which sound pretty good.
Here's the recipe that goes with the photo:
"Pumpkin Energy Bars
Preheat oven to 350F.
3/4 C. pumpkin
1 flax egg
1/4 C. agave nectar
2 T. molasses
1/4 C. canola oil
2 C. oats
1/2 C. sunflower seeds
1/4 C. oat bran
3/4 t. cinnamon
1/2 t. nutmeg
1/4 t. salt
Combine first 5 ingredients. Stir in remaining 6. Spread evenly onto lightly greased baking sheet (it covered about 2/3 of a jelly roll pan.) Bake for about 30 min., or until lightly golden. While warm, cut into bars & let cool on a cooling rack.
Recipe by Honor