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Shumai.

Shumai.

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Red Curry Shrimp Bring one can coconut milk, 1 1/2 TBSP red curry paste (adjust to your own spice preference - this will be mildly spicy), 1 - 2 TBSP fish sauce (again, to taste), and 2 TBSP brown sugar to simmer in a wok or large sauté pan. Add 1 red bell pepper & 1 green bell pepper, chopped, and a bit of 1/2 sliced onion, simmer for about 4 minutes. Add 1 lb of shrimp, simmer another 3 to 5 minutes until the shrimp is done. Garnish with chopped cilantro or Thai basil. Serve over rice. Loftus Lens, DC Film, No Flash, Taken with Hipstamatic

Red Curry Shrimp

Bring one can coconut milk, 1 1/2 TBSP red curry paste (adjust to your own spice preference - this will be mildly spicy), 1 - 2 TBSP fish sauce (again, to taste), and 2 TBSP brown sugar to simmer in a wok or large sauté pan. Add 1 red bell pepper & 1 green bell pepper, chopped, and a bit of 1/2 sliced onion, simmer for about 4 minutes. Add 1 lb of shrimp, simmer another 3 to 5 minutes until the shrimp is done. Garnish with chopped cilantro or Thai basil. Serve over rice.

Loftus Lens, DC Film, No Flash, Taken with Hipstamatic

Spicy Noodles with Ginger and Fresh Vegetables

I loosely used this recipe as a base for Thai style cellophane noodles. Next time, for four portions I need more sauce or less noodles than what is indicated on the packaging. Perhaps I won’t let the reduction go so long, either.

I used 1 TBSP of red curry paste, 1 TBSP of fish sauce, and 2 TBSP of brown sugar for the sauce, to one can of coconut milk.

I added carrots and onions at the start; not julienned because I can’t see spending the time for that. The garlic and ginger were minced. At the end, I added a half pound of shrimp and chopped greens, and then Thai basil. The dish was good, but a bit dry from too little curry sauce.

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I’m in the last minutes of waiting for another batch of boiled apple cider to be finished. My computer is right by the boiling pot; at this stage of the game, as the cider becomes thicker and more like syrup, it doesn’t pay to walk away for long. The first pot of cider I boiled taught me this lesson. The syrup burned before I had a chance to catch it. Burning happens that fast. So basically, I pour 2 gallons of cider into a large pot, take a measurement with a stick so that I can monitor the reduction by 1/7, and start the pot on a hard boil. As the syrup gods would have it, the raw cider measures to nearly seven inches. No math necessary for this non-math wiz! Five to six hours later, the cider becomes a deep, dark amber. At 1 inch in depth, it’s done. Poured into sanitized jars, the syrup should be shelf stable. I keep mine in the fridge nonetheless. Pictured is a bit of boiled cider with sparkling water - a very yummy soda in its own right - topped of with a dribble of cinnamon liquor. The syrup is nearly as good just drizzled over ice cream. I’ve stirred it into hot oatmeal in the morning, and used it as a flavor boost for apple muffins. Tomorrow I’ll add a bit of syrup to the apple bars I’ll be making. Okay - time to hover over the pot…

I’m in the last minutes of waiting for another batch of boiled apple cider to be finished. My computer is right by the boiling pot; at this stage of the game, as the cider becomes thicker and more like syrup, it doesn’t pay to walk away for long. The first pot of cider I boiled taught me this lesson. The syrup burned before I had a chance to catch it. Burning happens that fast.

So basically, I pour 2 gallons of cider into a large pot, take a measurement with a stick so that I can monitor the reduction by 1/7, and start the pot on a hard boil. As the syrup gods would have it, the raw cider measures to nearly seven inches. No math necessary for this non-math wiz! Five to six hours later, the cider becomes a deep, dark amber. At 1 inch in depth, it’s done.

Poured into sanitized jars, the syrup should be shelf stable. I keep mine in the fridge nonetheless.

Pictured is a bit of boiled cider with sparkling water - a very yummy soda in its own right - topped of with a dribble of cinnamon liquor. The syrup is nearly as good just drizzled over ice cream. I’ve stirred it into hot oatmeal in the morning, and used it as a flavor boost for apple muffins. Tomorrow I’ll add a bit of syrup to the apple bars I’ll be making.

Okay - time to hover over the pot…

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(I broke my extremely long blog hiatus with a much longer post, and then Tumblr ate it up. Arghhhh!) Cooked a big pot of chili today for the Slow Food USA $5 Challenge. Even with a high quality meat (bison), tons of vegetables, beans, cheese for garnish, and gluten free corn bread, I was way under $5 per person for this meal. The key here is cooking a big pot, and spreading the cost over 12+ portions. We had a great meal for four (oh, yeah, our Table for Three has expanded to four!), and lots of leftovers for this coming week. What was your $5 meal?

(I broke my extremely long blog hiatus with a much longer post, and then Tumblr ate it up. Arghhhh!)

Cooked a big pot of chili today for the Slow Food USA $5 Challenge. Even with a high quality meat (bison), tons of vegetables, beans, cheese for garnish, and gluten free corn bread, I was way under $5 per person for this meal. The key here is cooking a big pot, and spreading the cost over 12+ portions. We had a great meal for four (oh, yeah, our Table for Three has expanded to four!), and lots of leftovers for this coming week.

What was your $5 meal?

7 Foods So Unsafe Even Farmers Won't Eat Them

mykidsreallyeatthis:

Some ideas:

  • Make your own popcorn on the stove with 1 Tbsp Organic Canola Oil (no GMOs).  Just heat the oil, add popcorn, cover and swirl until popping slows.  Add butter and salt as you wish.
  • If you can’t get local organic, buy bags of organic apples from Trader Joe’s, Stop & Shop or other chain grocery stores.   
  • You can purchase Italian tomatoes in cardboard boxes (and stock and soups) from TJ’s and other stores.  And during peak tomato time freeze those tomatoes that are overripe if you don’t can.  You can use them immediately then in sauces too.
Source mykidsreallyeatthis
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One of my favorite light dinners: crab cakes and citrus-dressed greens.  

One of my favorite light dinners: crab cakes and citrus-dressed greens.  

Monkey Bread

Every now and then, we succumb to the guilty pleasure of monkey bread. This was always a favorite of my step-kids, and now my little boy has followed in their footsteps. The great thing about monkey bread, aside from eating it in the living room whilst watching the hockey game on TV, is that kids can easily help put it together. Just make sure they brush their teeth after eating!

Monkey Bread

4 cans refrigerator biscuits (10 per can, cheapest biscuits work best—not the honking huge flaky biscuits.  Lots of times these are sold in packs of 4)
1 c. sugar
2 tbsp. cinnamon
1 tsp. nutmeg (optional)

 Grease Bundt pan. Cut each biscuit into 4 pieces. Mix sugar, cinnamon and nutmeg in a zip lock bag. Place quartered biscuits in plastic bag and shake to coat each piece well.

Topping:

1 tbsp. cinnamon
1 c. brown sugar
1 1/4 sticks butter, melted

Melt butter and add cinnamon and sugar. Layer 1/2 biscuit pieces in Bundt pan. Cover with 1/2 topping mixture. Layer remaining biscuits and cover with topping. Bake at 350 degrees for 35-40 minutes. Invert onto plate while still warm. Eat by pulling apart pieces with hands. 

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Warm spinach salad with fried potatoes and egg. Recipe here.

Warm spinach salad with fried potatoes and egg.

Recipe here.

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Pork Roast in Sauerkraut In the Pennsylvania Dutch tradition, every New Year’s Day we eat pork roast braised in sauerkraut, with dumplings dropped on top of the pot for the last 15 minutes of cooking.  Mashed potatoes are a must with this dish, and apple sauce for good measure.  This is one of those “good luck” dishes.  At the very least, the weather we usually have on New Year’s day dictates a good, hearty, sustaining meal.   I brown the roasts before covering with the kraut and roast at 350 degrees for 3 1/2 hours.  The dumplings are a standard recipe of flour, baking powder, salt and milk.  

Pork Roast in Sauerkraut

In the Pennsylvania Dutch tradition, every New Year’s Day we eat pork roast braised in sauerkraut, with dumplings dropped on top of the pot for the last 15 minutes of cooking.  Mashed potatoes are a must with this dish, and apple sauce for good measure.  This is one of those “good luck” dishes.  At the very least, the weather we usually have on New Year’s day dictates a good, hearty, sustaining meal.  

I brown the roasts before covering with the kraut and roast at 350 degrees for 3 1/2 hours.  The dumplings are a standard recipe of flour, baking powder, salt and milk.  

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