tag:blogger.com,1999:blog-148465852024-03-07T00:48:38.192-08:00Chucks KitchenCelebrate your human spirit, and satisfy your taste buds.Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-14846585.post-36800979092987393082020-12-16T12:29:00.001-08:002020-12-16T12:29:21.861-08:00Rainy Day Mashed Potatoes with Bean SaladWhy do mothers intruct their kidz
<blockquote>Don't play with your food?</blockquote>
Creative cuisine is just that!<br /><br />
So, we can have <a href="https://recipes.nitecruzr.net/2020/12/rainy-day-oatmeal-with-egg.html" target="_blank">Oatmeal With Egg</a> for breakfast. Or, Mashed Potato with <a href="https://recipes.nitecruzr.net/2005/07/bean-salad.html" target="_blank">Bean Salad</a> for lunch. Brits will recognise this recipe as a version of their country favourite Shepherds Pie.
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<a href="#SeeItDone">>> See it done!</a><br clear=left />
<br /><b>Ingredients</b><br /><br />
<ul><li>Potato flakes, 1/4 bowl..</li><li>Curry powder, a dash.</li><li>Ginger, a couple dashes.</li><li>Paprila, a dash.</li><li>Bean Salad.</li><li>Butter / margerine, a teaspoon or so.</li><li>Cottage Cheese.</li><li>Salsa.</li><li>Cheese, diced cubes, 1/2 C.</li><li>Cooked, sliced mushrooms, 1/2 C.</li></ul><br />
<br /><b>Preparation</b>
<ol><li>Add potato flakes to a microwave safe individual serving bowl.</li><li>Add mushrooms, spices, and 1/4 C cheese, mix well.</li><li>Add boiling water until potatoes are mushy or stiff, mix well.</li><li>Take a teaspoon (or use fingers), and mold the potato mixture into a bowl, pressing lightly against inside edge of the larger bowl. Mold the mixture, decoratively.</li><li>Add bean salad, butter, cottage cheese, minced cheese, salsa, what have you.</li><li>Fold top of potato mixture over content.</li></ol>
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<a name="SeeItDone"></a>
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<b>See it Done!</b>
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Coming soon!<br /><br />Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-48283383240391248942020-12-14T10:54:00.015-08:002020-12-16T12:47:51.026-08:00Rainy Day Oatmeal With EggThis is the sort of breakfast that my Mom would have taught me, when I was young. Maybe she did, I don't remember...
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<a href="#SeeItDone">>> See it done!</a><br clear=left />
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<b>Ingredients</b>
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<ul><li>1 C Oatmeal, Quick Cooking.</li><li>2 Eggs.</li><li>Butter / margerine, a teaspoon or so.</li><li>A dash Curry Powder.</li><li>2 dashes of Ginger.</li><li>A dash of Onion Powder.</li><li>Boiling Water.</li></ul>
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<b>Preparation</b>
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<ol><li>Add oatmeal to a microwave safe individual serving bowl.</li><li>Add spices to oatmeal, and mix.</li><li>Pour boiling water over oatmeal and mix. Add water until slightly soupy.</li><li>Let oatmeal cook and cool. Oatmeal will be a clay like paste. This is what kidz love (yes, I had fun too).</li>Add butter, mix well.<li>Take a teaspoon (or use fingers), and mold the oatmeal into a bowl, pressing against inside edge of the outer bowl. Mold the bottom of the oatmeal bowl, decoratively.</li><li>Break open eggs - carefully - into a coffee cup. Don't break the yolks.</li><li>Pour eggs into the oatmeal bowl. Don't break the yolks.</li><li>Pour boiling water over the egg whites, carefully. Don't break the yolks. When done, the water should cover tops of the yolks. It's like poaching the agg.</li><li>Take a toothpick, and carefully poke 2 or 3 holes in each yolk. Don't break the yolks.</li><li>Cover the bowl with a larger and flat shallow plastic bowl, place in a microwave, cook 1 minute on high at 100%.</li><li>Remove from the microwave and check. Egg white should be solid white, yolk should be creamy like a sunny side up egg.</li><li>As necessary, repeat in 30 second bursts, until egg is properly cooked.</li><li>Break yolks, and mix with oatmeal in chunks.</li><li>Garnish / add condiments. I like grated cheese, salsa, minced onion, more salsa. Cover with <a href="https://recipes.nitecruzr.net/2005/07/bean-salad.html" target="_blank">bean salad</a> or maybe <a href="https://recipes.nitecruzr.net/2005/09/cucumber-yoghurt-dressing-dip.html" target="_blank">cucumber / yogurt dressing</a>, as available.</li><li>Eat when cool enough.</li></ol>
<a name="SeeItDone"></a>
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<b>See It Done!</b>
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(Coming soon)!Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-42686154033431468592020-04-04T10:59:00.000-07:002020-04-04T10:59:10.202-07:00Epidemic Mac&CheeseThis will be my second of three meals that use ingredients that can be stored for a long time - and cooked quickly.<br />
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The humble Mac & Cheese is a comfort food, favoured by many. Mac & Cheese comforts me, too - even more so, when it contains veggies and spices. Here, 3 of the <a href="https://www.hopkinsmedicine.org/health/wellness-and-prevention/5-spices-with-healthy-benefits"
target="_blank">5 magical spices</a>.<br />
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<b>Ingredients:</b><br />
<br />
<ul><li>1 Box Mac&Cheese mix.</li>
<li>1 T Onion chopped / minced, dried.</li>
<li>1/4 t Curry powder.</li>
<li>1/2 t Garlic powder.</li>
<li>1/2 t Ginger powder.</li>
<li>1/2 t Onion powder.</li>
<li>1/4 t Paprika.</li>
<li>1/4 t Tumeric.</li>
<li>4 T Butter / Margarine.</li>
<li>1/4 C Milk.</li>
</ul><br />
<b>Preparation:</b><br />
<br />
<ol><li>Boil water in a large pot.</li>
<li>Add dried onion to boiling water.</li>
<li>Add noodles to water, cook until tender.</li>
<li>Drain cooked noodles, put in mixing bowl, add butter, milk, cheese, mix well.</li>
<li>Add spices, mix.</li>
<li>Add butter, milk, mix well. </li>
<li>Add cheese powder, mix.</li>
<li>Serve, immediately.</li>
</ol>Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-26108737371472743272020-03-22T11:19:00.000-07:002020-04-03T17:30:04.786-07:00CoronaVirus RiceThis started out as CoronaVirus Prevention broth - but I like curry and ginger. And someone else suggested adding rice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJt2Q4fLkd1YTevitHz2UJ5ZcOOzeI-0zAPDekuisBbFaMK2n2v5mvLshCK1vfB00euESkeB4TJyTindGGjFJ1KdUl5BcbXs_fjzs2JvTrBN4tA79R5JZ2niMEEczZKTjNgguaw/s1600/CoronaVirus+Rice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJt2Q4fLkd1YTevitHz2UJ5ZcOOzeI-0zAPDekuisBbFaMK2n2v5mvLshCK1vfB00euESkeB4TJyTindGGjFJ1KdUl5BcbXs_fjzs2JvTrBN4tA79R5JZ2niMEEczZKTjNgguaw/s320/CoronaVirus+Rice.jpg" width="320" height="151" data-original-width="1600" data-original-height="757" /></a></div>CoronaVirus is not going away! Eat healthy!!<br clear=left /><br />
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Here, we have all <a href="https://www.hopkinsmedicine.org/health/wellness-and-prevention/5-spices-with-healthy-benefits" target="_blank">5 identified healthy spices</a> - some in rather generous quantity.<br />
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<b>Ingredients</b><br />
<br />
<ul><li>1/2 t Cayenne Pepper.</li>
<li>1/2 t Cinnamon.</li>
<li>1 t Curry Powder.</li>
<li>6 cloves fresh garlic.</li>
<li>1/2 C Ginger Root ("fresh ginger") chunks / 2 T ground ginger..</li>
<li>1/2 t Tumeric.</li>
<li>1 large onion, diced.</li>
<li>1 cube / 1 T powder bouillon.</li>
<li>2 C rice, well rinsed and drained, until clear water.</li>
<li>8 C water.</li>
</ul><br />
<b>Preparation</b><br />
<br />
<ol><li>Rinse and drain rice, repeatedly - until water drains clear. This removes starch.</li>
<li>Dice onion, mince 2 cloves of garlic, peel and mince 2 or 3 chunks of ginger root (as possible, without cutting yourself).</li>
<li>Add water to a deep pot or dutch oven, bring to a boil.</li>
<li>Add bouillon, curry powder, minced and whole garlic cloves, grated / minced / whole ginger root, diced onion, rice to boiling water.</li>
<li>Add any other interesting veggies, as desired.</li>
<li>Reduce water from boil, to slow simmer.</li>
<li>Stir, and cover mixture - and simmer. Stir frequently and well, until no water is visible, Remove from heat, and let it cool until all water is absorbed,</li>
<li>Refrigerate in a large pot with tight cover. Warm up in microwave, when hungry. If not hungry, force eat some anyway, regularly.</li>
</ol><br />
<a href="http://coronavirus.nitecruzr.net/2020/03/surviving-quarantine-simple-diet.html" target="_blank">Protect yourself for CoronaVirus</a> - drink lots of garlic water. I added ginger and onion, and someone else suggested rice. Drink / eat up - and <a href="https://coronavirus.nitecruzr.net/2020/03/protect-yourself-wash-your-hands.html" target="_blank">wash your hands</a>!Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-29619181987245016102019-11-21T17:14:00.000-08:002019-11-22T07:58:31.868-08:00Chorizo Turkey ThighsMy family has always preferred dark meat turkey. You can have the breast, we'll take the drumsticks and thighs!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8W-aittqdZj1SW8PfzcSLXUlOep0XUd2WCeCtTI-l0h-eQwh5pBh9hj6rdLXD2-X_t7DE3dYJJo-uV3yU8ZV1jh81uSQR-DVyv41OYX-bOUvpl0u5aoSvGhNIyQLckCxe9jMDpg/s1600/Chorizo+Turkey+Thighs+12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8W-aittqdZj1SW8PfzcSLXUlOep0XUd2WCeCtTI-l0h-eQwh5pBh9hj6rdLXD2-X_t7DE3dYJJo-uV3yU8ZV1jh81uSQR-DVyv41OYX-bOUvpl0u5aoSvGhNIyQLckCxe9jMDpg/s320/Chorizo+Turkey+Thighs+12.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div><a href="#SeeItDone">>> See it done!</a><br clear=left /><br />
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<b>Ingredients</b><br />
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<ul><li>1/2 lb Chorizo Sausage.</li>
<li>3 C Cornbread Stuffing mix (1 1/2 boxes).</li>
<li>3 - 5 lbs Turkey Thighs.</li>
<li>1 C chicken broth.</li>
<li>1 rib celery, chopped.</li>
<li>1 bu cilantro, chopped.</li>
<li>1 t chili powder.</li>
<li>1 clove garlic, minced.</li>
<li>1/4 t ginger.</li>
<li>1/4 t pepper.</li>
<li>1/4 t salt.</li>
<li>2 - 3 T olive oil.</li>
<li>1 small onion (1/2 C), chopped.</li>
<li>4 - 7 oz can chopped green chilis.</li>
</ul><br />
<b>Preparation</b><br />
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<ol><li>Set oven to 325 F.</li>
<li>Heat up a large skillet, and add olive oil to cover the bottom.</li>
<li>Mix chorizo and onion in the skillet. Cook until the chorizo is slightly brown, and the onion is transparent.</li>
<li>Add celery and garlic, cook until celery is tender.</li>
<li>Add chopped chilis, stuffing mix and chicken broth.</li>
<li>Cook briefly, until most of the broth is absorbed by the stuffing mix.</li>
<li>Add the cilantro, toss briefly.</li>
<li>Spoon the stuffing mixture into a 9" baking dish.</li>
<li>Put turkey thighs on top of the stuffing mixture, with the skin side up.</li>
<li>Rub the skin with olive oil.</li>
<li>Mix chili powder, ginger, pepper, salt.</li>
<li>Rub the spice mixture into the thigh skin.</li>
<li>Roast in the heated oven 2 hours - or until a poultry thermometer reads 175 F.</li>
<li>Add more broth, until the stuffing is appropriately moist.</li>
<li>Toss briefly, and serve immediately.</li>
</ol><br />
<a name="SeeItDone"></a><b>See it Done!</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEissku03BM-5vv07y3DhHFYifRXr3iSBvb9sPH1cNJNrFDVQyyGAE0j8KfNoiU6ukgCN9cnY2GFeu9k74V3wpwQt1FWxEHt3I3a_XF9_efsmEh4gYWeTSarx40Y0mwW01e45xeniQ/s1600/Chorizo+Turkey+Thighs+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEissku03BM-5vv07y3DhHFYifRXr3iSBvb9sPH1cNJNrFDVQyyGAE0j8KfNoiU6ukgCN9cnY2GFeu9k74V3wpwQt1FWxEHt3I3a_XF9_efsmEh4gYWeTSarx40Y0mwW01e45xeniQ/s320/Chorizo+Turkey+Thighs+1.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Turkey thighs, 1/2 lb of chorizo sausage, chili powder / ginger / pepper / salt.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSOhzVX4Db735Qnz3greTP56rJk9B-lICwmOLoYjMvs_3w20TZIjSO4yWC4-CH-D4LxkxDI438vxq6pcX9jG2wytZRoiivVhYYSd99ghfUhrO4-_HpNQ_cCNx5-wfxonWb3Ms6Q/s1600/Chorizo+Turkey+Thighs+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSOhzVX4Db735Qnz3greTP56rJk9B-lICwmOLoYjMvs_3w20TZIjSO4yWC4-CH-D4LxkxDI438vxq6pcX9jG2wytZRoiivVhYYSd99ghfUhrO4-_HpNQ_cCNx5-wfxonWb3Ms6Q/s320/Chorizo+Turkey+Thighs+2.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>3 C stuffing mix, 1 C broth, 1/2 C chopped onion, 1 rib celery - chopped, 1 garlic clove - minced, 4 - 7 oz chopped chilis, 1/4 C cilantro.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyj1dmf6MCgCR3t5oLI7zxGCyD-s_05lb9WzuHL99B0z7OGmm_TBWVax5O8N5na8TC19XxnTtocrK1RI_8gpgAZ1YKWRyHzGvkrBZjbpAem21lZUBsHxlxZ_CJE-bpJWotFmSt1A/s1600/Chorizo+Turkey+Thighs+2a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyj1dmf6MCgCR3t5oLI7zxGCyD-s_05lb9WzuHL99B0z7OGmm_TBWVax5O8N5na8TC19XxnTtocrK1RI_8gpgAZ1YKWRyHzGvkrBZjbpAem21lZUBsHxlxZ_CJE-bpJWotFmSt1A/s320/Chorizo+Turkey+Thighs+2a.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Mix chorizo and onion in a heated large skillet, and cook until the onions are transparent.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLnirVd7XIplCUhTWrAanm6fejnwo5PHa6KGcLO_EClT306CGyzlWpLks_RYek14sJWlvAzkep6vuqARPug6F3jpqkmBLnRgzQYt5MVXNNSY54kRAafArnHcMoCzAZf8dvqzsaw/s1600/Chorizo+Turkey+Thighs+2b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLnirVd7XIplCUhTWrAanm6fejnwo5PHa6KGcLO_EClT306CGyzlWpLks_RYek14sJWlvAzkep6vuqARPug6F3jpqkmBLnRgzQYt5MVXNNSY54kRAafArnHcMoCzAZf8dvqzsaw/s320/Chorizo+Turkey+Thighs+2b.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Add chopped celery, and minced garlic.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0xXtiXcL0k9rCcwzzpNii0F9IYZsq5yC7hC7behkQbzgoK9vuNVDVMeg_8AyJypz-IHrP6RR6iIf2oO3XsN8AA7byIQvfXmlIeT6V4RTiKtLlTa21V3l2ACF0IIfVG-YZ5nK4A/s1600/Chorizo+Turkey+Thighs+2c.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0xXtiXcL0k9rCcwzzpNii0F9IYZsq5yC7hC7behkQbzgoK9vuNVDVMeg_8AyJypz-IHrP6RR6iIf2oO3XsN8AA7byIQvfXmlIeT6V4RTiKtLlTa21V3l2ACF0IIfVG-YZ5nK4A/s320/Chorizo+Turkey+Thighs+2c.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Cook until celery is soft.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpOszseSQRxApe2Hgiwaa5ukg5bb4PUe_z-9kdQkxNAfEEXmwuyAKRTncvjjYpi6PczmZO_AyfaBr9ScW6DIFN2UoUqUs-SPMQXU_ic7NwHKfpsk9GGgyGdPKPnCXDhSyPKik1A/s1600/Chorizo+Turkey+Thighs+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpOszseSQRxApe2Hgiwaa5ukg5bb4PUe_z-9kdQkxNAfEEXmwuyAKRTncvjjYpi6PczmZO_AyfaBr9ScW6DIFN2UoUqUs-SPMQXU_ic7NwHKfpsk9GGgyGdPKPnCXDhSyPKik1A/s320/Chorizo+Turkey+Thighs+3.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Add chilies, stuffing mix, and chicken broth. Cook briefly, until most of the broth is absorbed by the stuffing mix.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVu4W_AAh2VGRr4dcARXpwZyfmoe9wFKSNiuftJRdzhMoKgKa6cgcvmfDHav0-wqYssiJ5I7aSajGJH5VERiC9UDdyuYArIbtArvdARyANXFJqio8sqSK26w3ztPw-amiSuH9Piw/s1600/Chorizo+Turkey+Thighs+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVu4W_AAh2VGRr4dcARXpwZyfmoe9wFKSNiuftJRdzhMoKgKa6cgcvmfDHav0-wqYssiJ5I7aSajGJH5VERiC9UDdyuYArIbtArvdARyANXFJqio8sqSK26w3ztPw-amiSuH9Piw/s320/Chorizo+Turkey+Thighs+4.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Add cilantro, and mix. Spoon the stuffing into a 9" baking dish.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJCyg5VlDD8Riorc0mYUkG-qybnE13lb1KVgGorq2TRB2kVA5eHFAN6mOMFHZGJCQg3EcIoVlyLEKTAJIAWiZ0Vp7kjcwQHrVAWjXeYOQlLPXkRCZIGizMqhJ0AcUOjLSoJFZdg/s1600/Chorizo+Turkey+Thighs+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJCyg5VlDD8Riorc0mYUkG-qybnE13lb1KVgGorq2TRB2kVA5eHFAN6mOMFHZGJCQg3EcIoVlyLEKTAJIAWiZ0Vp7kjcwQHrVAWjXeYOQlLPXkRCZIGizMqhJ0AcUOjLSoJFZdg/s320/Chorizo+Turkey+Thighs+5.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Put thighs on to top of stuffing, skin side up. Rub olive oil into the skin.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjaDkWwBRw41btTbGgtknWuCCwogYhEkXCSgIhKcOvZyyz7uqWsEvHThWeea_JfTPU6QbYcArYMgOnMpG-JjN3WKHxJ09zbHes8WkZxNxCnS87cf9LGttnq2Bvmaha4DPzyXTxjw/s1600/Chorizo+Turkey+Thighs+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjaDkWwBRw41btTbGgtknWuCCwogYhEkXCSgIhKcOvZyyz7uqWsEvHThWeea_JfTPU6QbYcArYMgOnMpG-JjN3WKHxJ09zbHes8WkZxNxCnS87cf9LGttnq2Bvmaha4DPzyXTxjw/s320/Chorizo+Turkey+Thighs+6.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Combine the chili powder / ginger / pepper / salt.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_txvvC8sAbG2rb_4kVLEiyfTF1OWBleiv2icqA9UaqihPnvMXV-NV-RDvmYww0IfgtP_mLNUnZpZasME9aw3R57yI5a5-FcACIIpAFLdHEl88xceeNmLJ__McHnBHkJdB3JM_g/s1600/Chorizo+Turkey+Thighs+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_txvvC8sAbG2rb_4kVLEiyfTF1OWBleiv2icqA9UaqihPnvMXV-NV-RDvmYww0IfgtP_mLNUnZpZasME9aw3R57yI5a5-FcACIIpAFLdHEl88xceeNmLJ__McHnBHkJdB3JM_g/s320/Chorizo+Turkey+Thighs+7.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Rub the spice mixture into the skin.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsGKnk3xAfZNfts_ViOd2jJU75eA-isrf3Qzh-9JGSzxUX_VDmqSEVS-ut4DnZtcx2dyLccClg0rmSA3nTHF32FWimBfTAQ7Uyr9D9l8cmIFzRVfsq-Wggyrkk_tfs202imnNqw/s1600/Chorizo+Turkey+Thighs+8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsGKnk3xAfZNfts_ViOd2jJU75eA-isrf3Qzh-9JGSzxUX_VDmqSEVS-ut4DnZtcx2dyLccClg0rmSA3nTHF32FWimBfTAQ7Uyr9D9l8cmIFzRVfsq-Wggyrkk_tfs202imnNqw/s320/Chorizo+Turkey+Thighs+8.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Roast at 325 F for 2 hours - or until a poultry thermometer reads 175 F.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbHezS3qFnA4FykVUY0XZGT-pzNZSFh0-8pbWeuHwdIf1OaUfo-Hz7pc5toyMj1vseiUGII51MKV7GTw6-MxZ9KWmVv4w1XZvcwgvxQl_LfrCBx9p33sKHW8wIpQIpNYrzMduWw/s1600/Chorizo+Turkey+Thighs+9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbHezS3qFnA4FykVUY0XZGT-pzNZSFh0-8pbWeuHwdIf1OaUfo-Hz7pc5toyMj1vseiUGII51MKV7GTw6-MxZ9KWmVv4w1XZvcwgvxQl_LfrCBx9p33sKHW8wIpQIpNYrzMduWw/s320/Chorizo+Turkey+Thighs+9.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Wait.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCuWtNs3_J3mXJBJxH2hrULUuAIRbt9QNW6UoL35TQdt8a7sNcwIR5dL54zwRnCHTf7NXSr5hgeYpHTFyxhoHWH7W5ct2kc2HdntUc6xmuy1Bb3XfKpwh-c9MZqQeymAt_y6ZlQ/s1600/Chorizo+Turkey+Thighs+11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCuWtNs3_J3mXJBJxH2hrULUuAIRbt9QNW6UoL35TQdt8a7sNcwIR5dL54zwRnCHTf7NXSr5hgeYpHTFyxhoHWH7W5ct2kc2HdntUc6xmuy1Bb3XfKpwh-c9MZqQeymAt_y6ZlQ/s320/Chorizo+Turkey+Thighs+11.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Almost ready.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8W-aittqdZj1SW8PfzcSLXUlOep0XUd2WCeCtTI-l0h-eQwh5pBh9hj6rdLXD2-X_t7DE3dYJJo-uV3yU8ZV1jh81uSQR-DVyv41OYX-bOUvpl0u5aoSvGhNIyQLckCxe9jMDpg/s1600/Chorizo+Turkey+Thighs+12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8W-aittqdZj1SW8PfzcSLXUlOep0XUd2WCeCtTI-l0h-eQwh5pBh9hj6rdLXD2-X_t7DE3dYJJo-uV3yU8ZV1jh81uSQR-DVyv41OYX-bOUvpl0u5aoSvGhNIyQLckCxe9jMDpg/s320/Chorizo+Turkey+Thighs+12.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Add broth, until the stuffing is appropriately moist. Toss the stuffing briefly, and serve.<br clear=left />Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-1644160514913743992019-10-28T04:29:00.002-07:002019-10-28T06:16:10.723-07:00Bourbon ChickenYou can serve this as "bourbon barbeque chicken", with the sauce absorbed by the chicken. It is so fragrant, as it cooks.<br />
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Since I cooked it overnight, the first time, it made an excellent breakfast sandwich.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgSBQ38WL5KmnxSk6nUU5KBq_wcHBl3Ye4XJMT59iZfwYJIbFzOc2WmoIKK5fpxmUXZqgXthCYcY2Z26X1TezFiVQqsK6hGv08nUoTHbbu8TZVMK7U3WZLOArzjtNlKCMq2TaTQ/s1600/Bourbon+Chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgSBQ38WL5KmnxSk6nUU5KBq_wcHBl3Ye4XJMT59iZfwYJIbFzOc2WmoIKK5fpxmUXZqgXthCYcY2Z26X1TezFiVQqsK6hGv08nUoTHbbu8TZVMK7U3WZLOArzjtNlKCMq2TaTQ/s320/Bourbon+Chicken.jpg" width="240" height="320" data-original-width="1200" data-original-height="1600" /></a></div>Grated ginger is a key ingredient. Avoid grating your fingers, when grating the ginger.<br clear=left><br />
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<b>Ingredients</b><br />
<ul><li>2 or 3 lbs chicken</li>
<li>1/4 C cornstarch</li>
<li>1/4 C sliced green onions (to taste)</li>
<li>Bourbon Sauce</li>
</ul><br />
<b>Bourbon Sauce</b><br />
<ul><li>1/3 cup apple juice</li>
<li>1/4 cup bourbon</li>
<li>4 cloves minced garlic</li>
<li>1/2 teaspoon freshly grated ginger</li>
<li>1/2 teaspoon crushed red chili flakes</li>
<li>1 1/2 tablespoons honey</li>
<li>1/4 cup ketchup</li>
<li>salt & pepper, if needed</li>
<li>1/4 cup soy sauce</li>
<li>1/4 cup brown sugar</li>
<li>3 tablespoons cider vinegar</li>
<li>1/4 cup water</li>
</ul><br />
<b>Preparation</b><br />
<ol><li>Mix all sauce ingredients in a bowl.</li>
<li>Place chicken in slow cooker, pour sauce over chicken. Cover and cook on Low 6-7 hours / overnight.</li>
<li>Remove cooked chicken from pot, leaving the sauce.</li>
<li>Combine 1/4 C water with cornstarch. Turn cooker up to High. Pour cornstarch mixture into the sauce. Cover and allow sauce to thicken, stirring occasionally (5 - 10 minutes).</li>
<li>While the sauce is cooking, shred chicken using two forks. With chicken properly cooked, it will almost shred itself.</li>
<li>Stir shredded chicken back into the sauce and add green onions.</li>
<li>Turn cooker to Warm, cover, get the rest of the meal ready (if you can wait). Sample as necessary - and pour yourself a finger of bourbon. Cook until the sauce is absorbed by the chicken, to serve as barbeque - or serve over rice, as is.</li>
</ol><br />
Inspired by <i><a href="https://www.spendwithpennies.com/crock-pot-bourbon-chicken/" target="_blank">SpendWithPennies: Crock Pot Bourbon Chicken</a></i> - and simplified by me. This was my first recipe using freshly grated ginger - and the grating was worth it.Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-30585818542190563282019-10-22T08:39:00.000-07:002019-10-22T08:40:57.466-07:00Apple / Kale / Raisin SaladThis is a salad - but i will also eat it as a dessert.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZdDG2NFIlFCMfuR3yOz20TytsPbbp5n8rOkh0OmuGeazTKpCHtOpzYjPm0C7bcKmh2bjPoJ1I9kQOOLkjZkgKKCkLCyCOtYhcmsn_Npqne2qzxX7dwl6FlT6LHnXu8vl-T9pnQ/s1600/Apple+Kale+Raisin+Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZdDG2NFIlFCMfuR3yOz20TytsPbbp5n8rOkh0OmuGeazTKpCHtOpzYjPm0C7bcKmh2bjPoJ1I9kQOOLkjZkgKKCkLCyCOtYhcmsn_Npqne2qzxX7dwl6FlT6LHnXu8vl-T9pnQ/s320/Apple+Kale+Raisin+Salad.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div><br clear=left><br />
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<b>Ingredients</b><br />
<ul><li>1 apple, cored and chopped</li>
<li>1 bunch kale, chopped</li>
<li>1 C raisins</li>
<li>1 to 2 T honey (adjust as you like it)</li>
<li>2 T lime juice</li>
<li>1 T olive oil</li>
<li>1/8 t pepper</li>
<li>1/8 t salt</li>
<li>1/4 C plain yogurt</li>
</ul><br />
<b>Preparation</b><br />
<ol><li>Core and chop the apple. Halve the cored apple vertically, then chop each half 4 x 4 - 32 pieces.</li>
<li>Wash the kale - then chop into thin ribbons, and cross cut into pieces sized similar to the apple chunks.</li>
<li>Mix honey, lime juice, olive oil, pepper, and salt. Pour over kale, and toss carefully.</li>
<li>Add the chopped apple and the raisins, and mix well.</li>
<li>Chill for an hour or so.</li>
<li>Toss again.</li>
<li>Serve.</li>
</ol>Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-53172717664109649452019-10-19T08:53:00.001-07:002019-12-25T10:48:11.054-08:00Skillet Cooked ApplesThis is a perfect way to use up apples, getting slightly ripe in my refrigerator. It's healthy (if you use margarine or oil) - but tastes decadent.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIlFVs9wh8QLLTK6xiI3F8M9JhgxkdxhWCy0QJ20uB0RFxNuz0A8y5FivPlP7KmbrBs367UnyvjiWls7A1fs88kisSuNHxkSjbB-hhdads0Zx55EG7c7u6Sst3iFFMTClyxv__w/s1600/Skillet+Cooked+Apples+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIlFVs9wh8QLLTK6xiI3F8M9JhgxkdxhWCy0QJ20uB0RFxNuz0A8y5FivPlP7KmbrBs367UnyvjiWls7A1fs88kisSuNHxkSjbB-hhdads0Zx55EG7c7u6Sst3iFFMTClyxv__w/s320/Skillet+Cooked+Apples+7.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>I like an old fashioned cast iron skillet, from time to time - but a non stick pan made the picture taking easier.<br />
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<a href="#SeeItDone">>> See it done!</a><br clear=left /><br />
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<b>Ingredients</b><br />
<ul><li>1/4 C butter (margarine / cooking oil).</li>
<li>3 lbs (8 or 9) apples, cored and chopped.</li>
<li>1 C ripe grapes, or 1/2 C raisins.</li>
<li>1/4 C brown sugar.</li>
<li>1/4 t cinnamon.</li>
<li>1/8 t ginger.</li>
<li>1/8 t nutmeg.</li>
<li>1/4 C bourbon / rum (opt).</li>
</ul><br />
<b>Preparation</b><br />
<ol><li>Core then chop the apples.</li>
<li>Heat up a large skillet on high heat, add butter (margarine) to melt. Or use cooking oil for low cholesterol.</li>
<li>Reduce heat to medium, and add apples and grapes or raisins.</li>
<li>Stir fruit so each piece is lightly coated in melted butter (margarine).</li>
<li>Sprinkle fruit with cinnamon, ginger, and nutmeg, stir to mix thoroughly.</li>
<li>Sprinkle with sugar, stir again.</li>
<li>Saute fruit mixture, stirring frequently, until apple pieces are soft. Cover, reduce to low heat, simmer 10 - 15 minutes. The pan will have a good amount (1/4 C or so) of juice in the bottom.</li>
<li>Drizzle with bourbon or rum, if interested.</li>
<li>Spoon cooked mixture into serving bowls, decorate lightly with ice cream - or Yogurt Sauce (opt).</li>
</ol><br />
<a name="SeeItDone"></a><br />
<br />
<b>See it Done!</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAaeAbSA-m34plV_9SwZvgOboDkCsjM-KBGLS3r-uUrkBcaqvtQ0IwDnguUDOnc31M_ih85jhXcGUTabgmK0kqyX4Frt8hq-GCIb4rtdQWkRgCThfVxtA9uPmUy3TMnxM55HKwg/s1600/Skillet+Cooked+Apples+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAaeAbSA-m34plV_9SwZvgOboDkCsjM-KBGLS3r-uUrkBcaqvtQ0IwDnguUDOnc31M_ih85jhXcGUTabgmK0kqyX4Frt8hq-GCIb4rtdQWkRgCThfVxtA9uPmUy3TMnxM55HKwg/s320/Skillet+Cooked+Apples+1.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Apples (cored), spices, raisins, sugar.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHE-W61K4IElinhnBYVcpqjodnEjTCcbyQRQaBhdY5w0YfOR_cctGX8XJy4uWBPyUa0O7Yc2aAX7DJbv6HhyphenhyphenLiY1eMdAakzvU9CkcpzF6KJRBteyYWrzEzUEaiSLujwzc6uNY9-w/s1600/Skillet+Cooked+Apples+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHE-W61K4IElinhnBYVcpqjodnEjTCcbyQRQaBhdY5w0YfOR_cctGX8XJy4uWBPyUa0O7Yc2aAX7DJbv6HhyphenhyphenLiY1eMdAakzvU9CkcpzF6KJRBteyYWrzEzUEaiSLujwzc6uNY9-w/s320/Skillet+Cooked+Apples+2.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Chop the apples.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNLgZFo7sMcLhWlb5tbmprM3TGp-6Qzk3jcivpcAnOKTFEppzJOvOKKOJFpFrlfFsSgcipefSKXAjEe4C5hDYClfwj9w9DBx6WyHj3Y1AEkx0hONPb36xwVI2-4OGHycUcPFHpQ/s1600/Skillet+Cooked+Apples+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNLgZFo7sMcLhWlb5tbmprM3TGp-6Qzk3jcivpcAnOKTFEppzJOvOKKOJFpFrlfFsSgcipefSKXAjEe4C5hDYClfwj9w9DBx6WyHj3Y1AEkx0hONPb36xwVI2-4OGHycUcPFHpQ/s320/Skillet+Cooked+Apples+3.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Melt butter in the skillet.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tUTXOprFCi3eWTYGdrUaPEi36adXHOlClkhus7B0j79pIhaZdv_C_ZavO7WHKV90sZ0DuG3SnimxiuIAvqDA4keRGDLjtlnHpHKC0o6AD89IbhLH1eNXh84MiGOwtbsnFtsYIw/s1600/Skillet+Cooked+Apples+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tUTXOprFCi3eWTYGdrUaPEi36adXHOlClkhus7B0j79pIhaZdv_C_ZavO7WHKV90sZ0DuG3SnimxiuIAvqDA4keRGDLjtlnHpHKC0o6AD89IbhLH1eNXh84MiGOwtbsnFtsYIw/s320/Skillet+Cooked+Apples+4.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Add the apples.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-gKh75Dl2P_Geg6XupSoUnEbfFESmbL79fGnAuPXlXQn4LTHB2BcgMT4LbNLhbmEctdeu-0r6mbyKwRYtjRgZbaxim_wtlwiNAcWdvbrnOjDv6mURpuyMmLa0KAMypBzlXvp4A/s1600/Skillet+Cooked+Apples+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-gKh75Dl2P_Geg6XupSoUnEbfFESmbL79fGnAuPXlXQn4LTHB2BcgMT4LbNLhbmEctdeu-0r6mbyKwRYtjRgZbaxim_wtlwiNAcWdvbrnOjDv6mURpuyMmLa0KAMypBzlXvp4A/s320/Skillet+Cooked+Apples+5.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Add raisins. Add spices, then sugar, stirring each time. The aroma fills the house.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXriAZKL_O3jD26HsrDAPoMT7ucFnZ4R1SEVRzu1hX_FOS15dllahVI-_PWe0QQGyL7SnQEbQjIYqfJnvN7QRgWYR4lSW9X-RJDFdGMX7nQu5465sEsi8h3rxtUaIAGip1WDBMw/s1600/Skillet+Cooked+Apples+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXriAZKL_O3jD26HsrDAPoMT7ucFnZ4R1SEVRzu1hX_FOS15dllahVI-_PWe0QQGyL7SnQEbQjIYqfJnvN7QRgWYR4lSW9X-RJDFdGMX7nQu5465sEsi8h3rxtUaIAGip1WDBMw/s320/Skillet+Cooked+Apples+6.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Cook on medium, stirring occasionally, until apples are soft. Cover, simmer on low 10 - 15 minutes. Drizzle with bourbon / rum if desired.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIlFVs9wh8QLLTK6xiI3F8M9JhgxkdxhWCy0QJ20uB0RFxNuz0A8y5FivPlP7KmbrBs367UnyvjiWls7A1fs88kisSuNHxkSjbB-hhdads0Zx55EG7c7u6Sst3iFFMTClyxv__w/s1600/Skillet+Cooked+Apples+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIlFVs9wh8QLLTK6xiI3F8M9JhgxkdxhWCy0QJ20uB0RFxNuz0A8y5FivPlP7KmbrBs367UnyvjiWls7A1fs88kisSuNHxkSjbB-hhdads0Zx55EG7c7u6Sst3iFFMTClyxv__w/s320/Skillet+Cooked+Apples+7.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Serve hot, from the skillet.<br clear=left /><br />
Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-22346823808901652452019-08-20T11:51:00.000-07:002019-11-09T08:12:31.094-08:00Cold Ramen NoodlesMost people cook Ramen Noodles. In hot weather, cold noodles are very satisfying - and can be “cooked” without heat.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHDRrz0w1mgraKHyaD0FP2Xzmh7RLjMWKznO-ntQMHmnFXhuEhNVHpDmKQ1S4lZhEYWMnXQB3c2XVIi2gAmWBhclhrjgFPF9t1ANHreZ1AcrwOdVpGdcRXx2VFdiLm690VteswQ/s1600/Ramen+%25238.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHDRrz0w1mgraKHyaD0FP2Xzmh7RLjMWKznO-ntQMHmnFXhuEhNVHpDmKQ1S4lZhEYWMnXQB3c2XVIi2gAmWBhclhrjgFPF9t1ANHreZ1AcrwOdVpGdcRXx2VFdiLm690VteswQ/s320/Ramen+%25238.jpg" width="320" height="180" data-original-width="1599" data-original-height="899" /></a></div>This is great, for a planned emergency . When using all dried ingredients, this can be made any time when needed.<br />
<br />
<a href="#SeeItDone">>> See it done!</a><br clear=left /><br />
<br />
<b>Ingredients</b><br />
<br />
<ul><li>1/2 t Curry Powder.</li>
<li>1/8 t Ground Garlic.</li>
<li>1/2 t Ground Ginger.</li>
<li>1 T Dried Chopped Onion - or 1/4 C Fresh Onion, minced.</li>
<li>1/2 t Paprika.</li>
<li>1 C Water.</li>
<li>1 Package Of Ramen Noodles (Shrimp, for me).</li>
<li>1/4 C Cottage Cheese.</li>
<li>1 splash of Mae Ploy Sweet Chili Sauce.</li>
<li>Sprinkle of chopped chives.</li>
</ul><br />
<br />
<b>Preparation</b><br />
<br />
<ol><li>Combine spices, in a large cereal bowl.</li>
<li>Mix in onion (chopped or fresh).</li>
<li>Open Ramen Noodles package. Separate the noodles, flavour, oil, and vegs packets (Note that packets included will vary)..</li>
<li>Mix flavour and vegs packets (as included) into the spices bowl.</li>
<li>Crumble noodles into the bowl, mix with spices etc.</li>
<li>Add water, mix with contents.</li>
<li>Refrigerate noodles mixture, to marinate 2 - 4 hours.</li>
<li>Remove from refrigerator, when marinated.</li>
<li>Mix in cottage cheese, oil packet (as included), chili sauce.</li>
<li>Serve promptly.</li>
</ol><br />
<a name="SeeItDone"></a><br />
<br />
<b>See it Done!</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1rDXuURJMFFxp-qEMCNY7M4UiRsNPt_Oek4ZwznHYY_Ev1E8dJS8giw7U8_6Yc-3jNgjFl3yY7O-S7CfFJq1akX0jX2JO9npIaLW8ecHYjX74MMJ_fuUZu1gNHNjskMSgVfcbw/s1600/Ramen+%25232.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1rDXuURJMFFxp-qEMCNY7M4UiRsNPt_Oek4ZwznHYY_Ev1E8dJS8giw7U8_6Yc-3jNgjFl3yY7O-S7CfFJq1akX0jX2JO9npIaLW8ecHYjX74MMJ_fuUZu1gNHNjskMSgVfcbw/s320/Ramen+%25232.jpg" width="320" height="180" data-original-width="1599" data-original-height="899" /></a></div>Add flavour packet, onion, spices to a large cereal bowl.<br />
<br clear=left /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPSZplMNdrqGWjziO_xk2TUnlFA-G0sERWh11hLvZj_bWLOWkWE3KYQTbNLvfGpXxCxvnd1OWHAOfRQUM6icg0JwT0HvZh77fJ2Qk_72cN1XuXiFaSOX-6naYgVIxJYNyn1p8_w/s1600/Ramen+%25233.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPSZplMNdrqGWjziO_xk2TUnlFA-G0sERWh11hLvZj_bWLOWkWE3KYQTbNLvfGpXxCxvnd1OWHAOfRQUM6icg0JwT0HvZh77fJ2Qk_72cN1XuXiFaSOX-6naYgVIxJYNyn1p8_w/s320/Ramen+%25233.jpg" width="320" height="180" data-original-width="1598" data-original-height="898" /></a></div>Crush Ramen noodles. I use a plastic bag.<br />
<br clear=left /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jcir-XzEJkXoufy4XBYscomQxFp8EQDtOa6u_eawPP1sXGQkO_svMroiZlBe1_7lHx6OseathNnRyG0wTULPE8GdK0iGco0lBZFwezKy7DKtN-9I9UsbyQbYXVL0M9tcYl1v8g/s1600/Ramen+%25234.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jcir-XzEJkXoufy4XBYscomQxFp8EQDtOa6u_eawPP1sXGQkO_svMroiZlBe1_7lHx6OseathNnRyG0wTULPE8GdK0iGco0lBZFwezKy7DKtN-9I9UsbyQbYXVL0M9tcYl1v8g/s320/Ramen+%25234.jpg" width="320" height="180" data-original-width="1599" data-original-height="899" /></a></div>Add ramen noodles and water, to the bowl. Mix.<br />
<br clear=left /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabZKAK3cMHcPhoTzAkOXi9vo1hmDhl1M1-Zc6CVHVw5lQAb8fAHIAZ9AttoOB14Nwxnizdvr_wuYVpIoDcaLlJ2UPjfbxcteF5a1-yz5tMynsrc2VYktwSAjhqA2sHv8yvK0U5Q/s1600/Ramen+%25235.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabZKAK3cMHcPhoTzAkOXi9vo1hmDhl1M1-Zc6CVHVw5lQAb8fAHIAZ9AttoOB14Nwxnizdvr_wuYVpIoDcaLlJ2UPjfbxcteF5a1-yz5tMynsrc2VYktwSAjhqA2sHv8yvK0U5Q/s320/Ramen+%25235.jpg" width="320" height="180" data-original-width="1598" data-original-height="898" /></a></div>Cover, and marinate.<br />
<br clear=left /> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihl2XGD0MtdmfVqjyRm-MTaOhjgioc5Bx9yzyGQecU3plwZA-hWuP3dmpf-DhUYy-aypjzD9ak1q5gpOBMuI4WvLfrAhNvYDiLc-y2O3fBVJIom_2W4xGW6ePR3LNsDvVPzrOGJw/s1600/Ramen+%25237.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihl2XGD0MtdmfVqjyRm-MTaOhjgioc5Bx9yzyGQecU3plwZA-hWuP3dmpf-DhUYy-aypjzD9ak1q5gpOBMuI4WvLfrAhNvYDiLc-y2O3fBVJIom_2W4xGW6ePR3LNsDvVPzrOGJw/s320/Ramen+%25237.jpg" width="320" height="180" data-original-width="1599" data-original-height="899" /></a></div>Mix in chili sauce and cottage cheese, once the noodles have expanded.<br clear=left /><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHDRrz0w1mgraKHyaD0FP2Xzmh7RLjMWKznO-ntQMHmnFXhuEhNVHpDmKQ1S4lZhEYWMnXQB3c2XVIi2gAmWBhclhrjgFPF9t1ANHreZ1AcrwOdVpGdcRXx2VFdiLm690VteswQ/s1600/Ramen+%25238.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHDRrz0w1mgraKHyaD0FP2Xzmh7RLjMWKznO-ntQMHmnFXhuEhNVHpDmKQ1S4lZhEYWMnXQB3c2XVIi2gAmWBhclhrjgFPF9t1ANHreZ1AcrwOdVpGdcRXx2VFdiLm690VteswQ/s320/Ramen+%25238.jpg" width="320" height="180" data-original-width="1599" data-original-height="899" /></a></div>Garnish with chopped chives.<br clear=left />Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-50017492261555028002018-09-19T21:16:00.000-07:002020-02-22T15:46:21.792-08:00Jambalaya (Dollar Store)Everything here can come from a Dollar Store - and it cooks in a microwave. It's perfect for a quick potluck contribution.<br />
<br />
Try the <a href="#Supreme">Supreme Version</a>, with additional / fresh ingredients, for a special dish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieo3VmduzVm6lPF3_U3cb0sgklEudMcseDP1Q5HwoQnObGgE8wgBLAUNgFXdOSEdtt18q_onrtI-xH_DE7xMMG8hWYzQXr0dWRD0gk7ITu92Bpi2vAI3rQb8GHR0nrKQefP7benw/s1600/Jambalaya+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieo3VmduzVm6lPF3_U3cb0sgklEudMcseDP1Q5HwoQnObGgE8wgBLAUNgFXdOSEdtt18q_onrtI-xH_DE7xMMG8hWYzQXr0dWRD0gk7ITu92Bpi2vAI3rQb8GHR0nrKQefP7benw/s320/Jambalaya+7.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>This is perfect. to "celebrate" the first day of winter.<br />
<br />
<a href="#SeeItDone">>> See it done!</a><br />
<br />
<a href="#Supreme">>> Supreme Version</a><br clear=left /><br />
<br />
<b>Ingredients</b><br />
<ul><li>Jambalaya Mix, 8 oz</li>
<li>Chicken, 2 x 8 oz sandwiches</li>
<li>Chili powder, 1 t</li>
<li>Curry powder, 1 t</li>
<li>Garlic, 1 clove, minced</li>
<li>Ginger powder, 1 t</li>
<li>Mushroom pieces, 10 oz can / jar</li>
<li>Onions, chopped and dried, 2 T</li>
<li>Red pepper strips, 10 oz jar / diced pimento peppers, 4 oz jar</li>
<li>Rotel tomatoes / green chilies, 10 oz can</li>
<li>Water, 3 C</li>
<li>Salsa, 4 oz</li>
</ul><br />
<b>Preparation</b><br />
<ol><li>Remove chicken patties from sandwiches, chop chicken into 1/4" cubes.</li>
<li>Mix Jambalaya mix, chopped chicken, chopped onion, spices.</li>
<li>Add water.</li>
<li>Microwave mix etc 10 minutes, on high.</li>
<li>Add 1/2 to 3/4 each of the veggies.</li>
<li>Microwave 30 - 40 minutes, on high - 10 minutes at a time, stirring each 10 minutes.</li>
<li>When all liquid is absorbed by the rice, the jambalaya is done. Cover, and let it sit 10 - 15 minutes to thicken.</li>
<li>Add remainder of veggies, and salsa. Mix well.</li>
<li>Let it cool slightly, and serve.</li>
<li>Have lots of cold beer, soft beverages, and / or water ready.</li>
</ol><br />
<br />
<a name="Supreme"></a><br />
<br />
<b>Supreme Version</b><br />
<ul><li>Substitute 8 oz fresh ground turkey - for chicken sandwiches.</li>
<li>Add 6 - 8 oz canned shellfish (clams, oysters, scallops).</li>
<li>Substitute 1 medium fresh onion, diced - for dried onions.</li>
<li>Added / substituted ingredients may overfill the typical microwave casserole dish. Cook in a dutch oven on stovetop, instead of in microwave - it is much easier to stir ingredients when cooking in a stovetop pot.</li>
<li>Saute the meat - then the garlic, onions, mushrooms, and tomatoes - in that order - before adding rice and spices.</li>
</ul><br />
<br />
<a name="SeeItDone"></a><br />
<br />
<b>See it Done!</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpT3v4s439pgnkCmpL8KVDTzkuvyUrqqCH5ttG3gL6EwxhW2MNw1tR6Q43xG2CNPwDv59uW_y_80_MnybTOwlnmXSvsPKoSVKYMyQ3efGxRS_YOynYO_RU_nDmM3y6noL_7SrDrg/s1600/Jambalaya+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpT3v4s439pgnkCmpL8KVDTzkuvyUrqqCH5ttG3gL6EwxhW2MNw1tR6Q43xG2CNPwDv59uW_y_80_MnybTOwlnmXSvsPKoSVKYMyQ3efGxRS_YOynYO_RU_nDmM3y6noL_7SrDrg/s320/Jambalaya+1.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Jambalaya Mix, spices, water, vegs, chicken.<br clear=left /><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2NUWz5VogGDmAh4xmnU2wOd3TtS4A-Co-UpfJA6NJxsQozXbfrfD2XhVjSKO03jT55jQgW5Nx4A-PInlMFih1iSCvmBmfrOSG5o8_tf2B9_r_CtNhmBRRhQQ0oZKR-ErPrvRLg/s1600/Jambalaya+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2NUWz5VogGDmAh4xmnU2wOd3TtS4A-Co-UpfJA6NJxsQozXbfrfD2XhVjSKO03jT55jQgW5Nx4A-PInlMFih1iSCvmBmfrOSG5o8_tf2B9_r_CtNhmBRRhQQ0oZKR-ErPrvRLg/s320/Jambalaya+2.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Add spices, and water.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMx02wU-W1JoxNQZCl484QbU0o5-QwPUqK_oOfLtlzpn7okCl_Nig1WFFT1xBZINl4lSYHuI6j4twHr1RfHmnbFv9WtAvhVnX456D8VgcagRQoFqtbhHs_X23Dz1EKrUvfPZliQ/s1600/Jambalaya+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMx02wU-W1JoxNQZCl484QbU0o5-QwPUqK_oOfLtlzpn7okCl_Nig1WFFT1xBZINl4lSYHuI6j4twHr1RfHmnbFv9WtAvhVnX456D8VgcagRQoFqtbhHs_X23Dz1EKrUvfPZliQ/s320/Jambalaya+3.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Add vegs, and chicken.<br clear=left /><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkn_Kd41Oo68Pp46lwSYd8OdFIVhCil8O3zZdpb5BmAg11sJlP013cswWkF9OIXYqzgJ8VKI7FL-uIgHnvxPxnFBC2v2JU9_fg1p3H5ykrKzFj62q368Rn6Ub-iU04CF0PVSyuw/s1600/Jambalaya+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkn_Kd41Oo68Pp46lwSYd8OdFIVhCil8O3zZdpb5BmAg11sJlP013cswWkF9OIXYqzgJ8VKI7FL-uIgHnvxPxnFBC2v2JU9_fg1p3H5ykrKzFj62q368Rn6Ub-iU04CF0PVSyuw/s320/Jambalaya+4.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Cook until no water is visible.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiCG-X694U3rUzdHjGYkjxjNbS5hA0ej0CuM1tsAaJUwEaSqQZ22SKlu9azmdNpdOLymcn2yZyMleo8XiihPS8yNBe4uf8CspwAX2aT-vle-xZBGi5fxuZHJO9gNcohzAxKLNQg/s1600/Jambalaya+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiCG-X694U3rUzdHjGYkjxjNbS5hA0ej0CuM1tsAaJUwEaSqQZ22SKlu9azmdNpdOLymcn2yZyMleo8XiihPS8yNBe4uf8CspwAX2aT-vle-xZBGi5fxuZHJO9gNcohzAxKLNQg/s320/Jambalaya+5.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Stir once more. Mix everything lovingly.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAtlKr99We5C_-fpKCafaR06wfZQnhOAd6BRQ2lmI1EmXciYUm5ZnV3KvLSGtTj7zWIRWHzu0_qehm48uVcAnAuJy9olGog65qVOgBOweTAFWUtzNSzNUhfOBHQu2J8uPhqjkJQ/s1600/Jambalaya+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAtlKr99We5C_-fpKCafaR06wfZQnhOAd6BRQ2lmI1EmXciYUm5ZnV3KvLSGtTj7zWIRWHzu0_qehm48uVcAnAuJy9olGog65qVOgBOweTAFWUtzNSzNUhfOBHQu2J8uPhqjkJQ/s320/Jambalaya+6.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Cover, and leave alone for 15 minutes.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieo3VmduzVm6lPF3_U3cb0sgklEudMcseDP1Q5HwoQnObGgE8wgBLAUNgFXdOSEdtt18q_onrtI-xH_DE7xMMG8hWYzQXr0dWRD0gk7ITu92Bpi2vAI3rQb8GHR0nrKQefP7benw/s1600/Jambalaya+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieo3VmduzVm6lPF3_U3cb0sgklEudMcseDP1Q5HwoQnObGgE8wgBLAUNgFXdOSEdtt18q_onrtI-xH_DE7xMMG8hWYzQXr0dWRD0gk7ITu92Bpi2vAI3rQb8GHR0nrKQefP7benw/s320/Jambalaya+7.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>Stir once more - and serve. Some sourdough bread - and a nice red wine (or apple / mango juice) - are perfect accompaniments.<br clear=left />Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-87619486227174487102017-09-27T23:53:00.001-07:002019-10-24T08:08:38.939-07:00Sweet PlantainsThis is one of my favourite memories, from my years in Miami - sweet plantains.<br />
<br />
<b>Ingredients</b><br />
<ul><li>2 plaintains, black and soft, but not mushy.</li>
<li>viniagrette salad dressing, 1/4 C.</li>
<li>Mae Ploy sweet chili sauce, 1/4 C.</li>
<li>salsa, fresh, 1/2 C.</li>
<li>ginger, 1/4 t.</li>
<li>California Taboulli.</li>
<li>California Hummus.</li>
<li>Trader Joes Cauliflower Curry Salad.</li>
</ul><br />
<b>Preparation</b><br />
<ol><li>Peel, then slice plantains, 1/4 " thick. </li>
<li>Add to microwaveable dish.</li>
<li>Add salad dressing, chili sauce, salsa, and ginger, toss lightly.</li>
<li>Microwave on high, 8 - 10 min.</li>
<li>Let it cool, for 5 minutes, as the plantains finish cooking.</li>
<li>Add curry salad, hummus, taboulli.</li>
<li>Enjoy when ready.</li>
</ol>Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-19727316742801543182016-05-23T19:16:00.001-07:002019-10-24T08:11:03.175-07:00Cold Ramen SaladContinuing my exploration of the humble Ramen soup mix, I find that, given the right spices, it makes a rather satisfying meal.<br />
<br />
<b>Ingredients</b><br />
<ul><li>i package Shrimp / your choice flavour Ramen soup</li>
<li>1/16 t cayenne pepper</li>
<li>1/4 t curry powder</li>
<li>1/4 t fish oil (opt)</li>
<li>1/8 t garlic flakes</li>
<li>1/4 t ginger</li>
<li>1/8 t mint</li>
<li>1/4 t onion flakes</li>
<li>1/4 t sesame seeds</li>
<li>1/8 t tarragon</li>
<li>1/2 t tomato sauce (opt)</li>
<li>1/16 t tumeric</li>
<li>6 or so slices of cucumber, quartered</li>
<li>1/2 stalk green onion, chopped</li>
<li>1/4 bu parsley, chopped</li>
<li>1 roma tomato, chopped</li>
<li>1 handful mixed salad greens</li>
</ul><br />
<b>Preparation</b><br />
<ol><li>Crumble noodles, into bowl.</li>
<li>Mix noodle flavour packet, dry herbs, spices, dried vegs, noodles.</li>
<li>Add salad greens, mix again.</li>
<li>Add boiling water to cover, stir, let it cook.</li>
<li>When salad greens are just slightly tender, it's ready.</li>
<li>Drain excess liquid, set aside.</li>
<li>Add fresh vegs, toss lightly.</li>
<li>Decorate with soy sauce, sweet chili sauce (Mae Ploy).</li>
<li>Serve cold, with sourdough bread, Thai tea.</li>
</ol><br />
<hr />Continuing my experimentation, I observed that ramen noodles do not always require boiling water. Given enough soaking, 15 minutes of soaking in cold water will produce chewy ("al dente") noodles - and a tasty meal.<br />
<br />
The longer you soak the noodles, the more water is absorbed - and the less to be drained and set aside.<br />
<br />
The idea of adding enough water ("to cover") simply ensures that the noodles on the top get the chance to soften. Water temperature may or may not be important. YMMV.<br />
<hr /><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhck78Qyh8e1ikFDUVPuUspyxu-eKvAJ7aPvDlnJqTxm-_5aPV9ohpyRP0Molzm6HkLavFZsAlynnIA0xBchuN4CtllUwX6D2yz9DJn8doqKELWBTZTXxbntYsw4QNwU1X7m6olbg/s1600/CK+-+Wallpaper.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhck78Qyh8e1ikFDUVPuUspyxu-eKvAJ7aPvDlnJqTxm-_5aPV9ohpyRP0Molzm6HkLavFZsAlynnIA0xBchuN4CtllUwX6D2yz9DJn8doqKELWBTZTXxbntYsw4QNwU1X7m6olbg/s320/CK+-+Wallpaper.jpg" /></a></div>Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-30051061739545330862015-12-20T12:56:00.002-08:002019-10-24T08:13:27.682-07:00Cucumber / Peanut Ramen SoupSo I had a mushy cucumber, that could not be peeled. Threw it into the freezer, and it turned hard. What can you do with frozen cucumber? <br />
<br />
Put it into soup.<br />
<br />
<b>Ingredients</b><br />
<ul><li> 1 package Ramen soup mix.</li>
<li> 6 cucumber slices, frozen, and yes unpeeled.</li>
<li> 1/4 t curry powder.</li>
<li> 1/4 t ginger.</li>
<li> 1/4 t mustard.</li>
<li> 1/4 t sesame seeds.</li>
<li> 1/2 t brown sugar.</li>
<li> 1/2 t vinegar.</li>
<li> 1/2 t peanut butter.</li>
<li> 1 h mixed greens (bagged salad).</li>
</ul><br />
<b>Preparation</b><br />
<ol><li> Boil water.</li>
<li> Dump ramen flavour packet, spices, sugar, vinegar, peanut butter into 1 quart soup bowl.</li>
<li> Pour boiling water into bowl, mix everything well.</li>
<li> Add ramen noodles, crumbled.</li>
<li> Fill bowl with water, to 1" below rim (don't want water overflowing when you carry the soup bowl).</li>
<li> Add cucumber slices and salad greens.</li>
<li> When the bowl is cool enough to carry, the noodles will be nice and soft - and the cucumber slices will be just slightly chewy.</li>
</ol>Serve with a nice chunk of sourdough bread. Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-19852973593141579072015-10-10T22:10:00.000-07:002019-10-24T08:17:12.040-07:00Black Bean SaladThis is a quick variation on the ever popular three bean salad - with a kick.<br />
<br />
<b>Ingredients</b><br />
<ul><li> 1 can black beans (rinsed & drained)</li>
<li> i can corn (drained)</li>
<li> 1 red pepper (diced)</li>
<li> 1 bunch cilantro (chopped finely)</li>
<li> 1 tsp oil</li>
<li> 1/2 tsp mustard</li>
<li> 1 tsp brown sugar</li>
<li> 1/2 tsp cumin</li>
<li> 1 fresh lime</li>
<li> salt & pepper to taste</li>
</ul><br />
<b>Preparation</b><br />
<ol><li> Mix dressing.</li>
<li> Toss veg mixture.</li>
<li> Pour dressing over vegs.</li>
<li> Toss again.</li>
<li> Chill in refrigerator, if you can wait.</li>
</ol>Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-78681702971097636052015-09-18T14:44:00.001-07:002019-10-24T08:27:51.150-07:00GuacamoleGuacamole is one of my favourite appetisers, to enjoy at a typical Mexican restaurant.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxizLCz6y8_gZJj0BbhjluAv6CmYy5B9xWxs5VcHFVZExgq6slc0ZOitlXkI_DsQQg_zuCQSbeTtt-iOnw9PODxAhLfTehLwnFRLZo9ZitMufmLc2-_zBkT6GEL7GO7BGPyiNQzg/s1600/Guacamole+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxizLCz6y8_gZJj0BbhjluAv6CmYy5B9xWxs5VcHFVZExgq6slc0ZOitlXkI_DsQQg_zuCQSbeTtt-iOnw9PODxAhLfTehLwnFRLZo9ZitMufmLc2-_zBkT6GEL7GO7BGPyiNQzg/s320/Guacamole+2.jpg" /></a><br />
It's not hard to make, as long as you get the avocado ripe!<br clear=left /> <br />
<br />
<b>Ingredients</b><br />
<ul><li> 1 large / 2 medium ripe avocado</li>
<li> 1 lime / 1/4 C lime juice</li>
<li> 1 clove garlic</li>
<li> 1 jalapeno pepper</li>
<li> 1/2 medium onion (red is preferred, i used white)</li>
<li> 1 roma tomato</li>
<li> 1/2 bunch cilantro</li>
<li> salt, to taste</li>
</ul><br />
<b>Preparation</b><br />
<ol><li> Cut the avocado(s) in half, remove pit(s), scrape contents into mixing bowl.</li>
<li> Dice avocado, using a nice sharp knife, in mixing bowl. No mess, knife goes right through.</li>
<li> Immediately add lime juice, to keep avocado green, and mix well.</li>
<li> Smash, then mince garlic, mix into diced avocado.</li>
<li> Dice jalapeno and onion, mix into avocado mix.</li>
<li> Dice tomato, mix into avocado mix.</li>
<li> Chop cilantro, mix into avocado mix.</li>
<li> Add salt, to taste.</li>
<li> Garnish with a couple cilantro stalks, and some tomato (or a splash of Mae Ploy), and serve.</li>
</ol>Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-89814182395187636272015-08-10T19:47:00.000-07:002019-10-24T11:21:55.743-07:00Thai Style Peanut SauceThai Style peanut sauce is a tasty addition to many quick meals. I keep a pint in the refrigerator, for anything that needs a kick.<br />
<br />
<b>Ingredients</b><br />
<ul><li> 1/4 C peanut butter</li>
<li> 1 serrano chili pepper, carefully and finely minced (<span style="color: rgb(255, 0, 0); font-weight: bold;font-size:85%;" >**</span>)</li>
<li> 2 T Mae Ploy sweet chili sauce</li>
<li> 2 T soy sauce</li>
<li> 1 t brown sugar</li>
<li> 1 T sesame paste (Tahini)</li>
<li> 2 T sesame or vegetable oil</li>
<li> 1 lime, juiced</li>
<li> 1 t ginger powder</li>
<li> 1/4 C yogurt - plain, unsweetened</li>
</ul><br />
<b>Preparation</b><br />
<ol><li> Mix all ingredients, adding chili sauce, soy sauce, oil, and lime juice a bit at a time, and to taste, until the mixture is thin enough to pour.</li>
<li> Make it thin, to marinate cucumber slices - medium thick, to use as salad dressing - or really thick, to use as dip for sourdough bread, or taco chips.</li>
<li> The one rule is that you should make it in quantity, because it will be eaten in quantity.</li>
</ol><br />
Inspired by <a href="http://blog.seasonwithspice.com/2012/04/homemade-asian-peanut-sauce-recipe.html">Season With Spice: Easy Thai Peanut Sauce</a> - and limited by reality (and what I had in my kitchen). <br />
<br />
(<span style="color: rgb(255, 0, 0); font-weight: bold;font-size:85%;" >**</span>) <a href="http://nitecruzrrecipes.blogspot.com/2006/11/use-chili-peppers-and-hot-spices.html">Follow Safety Precautions</a> when you prepare this, please.Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-15276102672446803982015-07-30T21:01:00.003-07:002015-07-30T21:35:59.850-07:00More New SpicesI ran out of dried mint a month ago, and I've been waiting to get another bag. I finally got the opportunity to visit my favorite Middle Eastern grocery, this week.
<br /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhDq9XgCf6BxhWG7H1bOkMqWqbi0UGdLu_JvtfnPtWOs-OIQIb_2TgguyXneIdjNxQHNZzy_Eee08PginewxC6__ssLunCozCs9mf9iirO2rfKMvUR9bgfQd1AIRKhFzjk9hbmQ/s1600/Afghan+Market+Spices+.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhDq9XgCf6BxhWG7H1bOkMqWqbi0UGdLu_JvtfnPtWOs-OIQIb_2TgguyXneIdjNxQHNZzy_Eee08PginewxC6__ssLunCozCs9mf9iirO2rfKMvUR9bgfQd1AIRKhFzjk9hbmQ/s320/Afghan+Market+Spices+.jpg" /></a><br />A huge bag of dried mint, for $3.00 ($20.00 worth, at a supermarket). Plus caraway, cardamom, and ginger root.<br clear=left />
<br />
I'll buy spices in plastic bags, especially at these prices - but I hate storing spices in the bags, when I have this collection of empty spice jars. The jars are way more convenient to open, when I cook.
<br /><br />
This is at least $50.00 at supermarket prices (except you can't get black caraway, anywhere). At <a href="https://www.google.com/maps/place/Afghan+Market/@37.9530641,-122.0431115,17z/data=!3m1!4b1!4m2!3m1!1s0x808561261b31c605:0x7cc6626a00ccee80" target="_blank">Afghan Market in Concord</a>, this was just over $10.00.
<br /><br />
Unlike <a href="http://recipes.nitecruzr.net/2015/05/new-spices.html">my last spice purchase</a>, I know everything here. The black caraway is an essential in my chili and similar dishes - <a href="http://recipes.nitecruzr.net/2015/06/cuban-style-black-beans.html">Cuban Style Black Beans</a>, for instance. And the mint will go into a lot of dishes - including the <a href="http://recipes.nitecruzr.net/2015/05/sesame-mint-rice-bengali-style.html">Sesame Mint Rice</a>.
<br /><br />
A most satisfying afternoon shopping.Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-22721772979405802222015-07-13T17:31:00.000-07:002020-04-26T20:16:08.375-07:00California Style Lime Peanut Bean CurryBeans and peanut curry are a great combination. Dried beans keep forever in the pantry - and can be used easily in an emergency.<br />
<br />
This is similar to <a href="http://recipes.nitecruzr.net/2015/07/california-style-red-beans.html">California style red beans</a> - except the flavourings use a curry powder base, instead of chili powder - and the lime / peanut butter. And, it takes some from the <a href="http://recipes.nitecruzr.net/2015/06/cuban-style-black-beans.html">Cuban style black beans</a> - except the sour black beans use an orange, but the red beans are sweeter and use a lime. <br />
<br />
Only rinse the beans twice, to make sure they are clean - then stash in refrigerator, in water, while you prepare the other ingredients. No soaking overnight - and no repeated rinsing, and removing all of the flavour. <br />
<br />
<ul><li> 1 lb dried red beans</li>
<li> 2 - 3 carrots, well scrubbed and chopped, 1/4" sections</li>
<li> 3 - 4 cloves of garlic, chopped, 1//4" squares</li>
<li> 1 medium onion, chopped, 1/2" squares</li>
<li> 1 jalapeno pepper, chopped, 1/4" squares</li>
<li> 1 sweet pepper, chopped, 1/2" squares</li>
<li> 2 cubes / 2 t bouillon</li>
<li> 1/4 t cayenne pepper</li>
<li> 1/2 t coriander</li>
<li> 1/2 t cumin</li>
<li> 1 t curry powder</li>
<li> 1 t garam masala</li>
<li> 1 T ginger</li>
<li> 1/2 t paprika</li>
<li> 1/4 t tumeric</li>
<li> 1 6oz can tomato sauce</li>
<li> 1/2 C peanut butter</li>
<li> 1 lime, scrubbed and whole</li>
</ul><ol><li> Rinse beans, twice, in large bowl. Let them sit in the refrigerator, in water, while you prepare the vegetables.</li>
<li> When vegetables are ready, dump beans and water - un drained - into a large pot.</li>
<li> Add vegetables, and enough water to make everything float.</li>
<li> Bring water to a boil, and add spices. Do not add lime, peanut butter, or tomato sauce, yet.</li>
<li> Reduce to simmer, cover, and let them cook. 2 - 3 hours gives me what I like - I suspect that you can't overcook this recipe, as long as you add water periodically. Sample beans and sauce, an hour after start.</li>
<li> If the beans and spices make you sneeze, you have just enough spices. The peanut butter and tomato sauce will bring the spice level down.</li>
<li> At 1 1/2 hours, the beans will be chewy. Add peanut butter, using a fork, stir until dissolved and mixed. Then add tomato sauce and the lime, stir again.</li>
<li> When beans are soft enough to eat without chewing, they are ready.</li>
<li> Turn off stove, uncover, let them sit until they are cool enough to enjoy.</li>
<li> Serve over <a href="http://recipes.nitecruzr.net/2015/05/sesame-mint-rice-bengali-style.html">Bengali style sesame mint rice</a>, with sourdough bread.</li>
<li> Refrigerated over night, they are even more tasty.</li>
</ol>Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-9267713086116267112015-07-02T10:57:00.001-07:002015-07-02T13:32:39.245-07:00California Style Red BeansThis is similar to <a href="http://recipes.nitecruzr.net/2015/06/cuban-style-black-beans.html">Cuban style black beans</a> - except the flavourings use a chili powder base, instead of curry powder.
<br /><br />
Only rinse the beans twice, to make sure they are clean - then stash in refrigerator, in water, while you prepare the other ingredients. No soaking overnight - and no repeated rinsing, and removing all of the flavour.
<br /><br />
<ul><li>
1 lb dried red beans</li><li>
1 - 2 carrots, well scrubbed and chopped, 1/4" sections</li><li>
2 - 3 cloves of garlic, sliced</li><li>
1 medium onion, chopped, 1/2" squares</li><li>
1 jalapeno pepper, minced</li><li>
1 sweet pepper, chopped</li><li>
2 cubes / 2 t bouillon</li><li>
2 bay leaves, whole</li><li>
1/4 t cayenne pepper</li><li>
1 T chili powder</li><li>
1 t <a href="http://recipes.nitecruzr.net/2015/05/new-spices.html">Kashmiri chili powder</a></li><li>
1/2 t cumin</li><li>
1/2 t mustard</li><li>
1/2 t paprika</li><li>
1/4 t tumeric</li><li>
1 6oz can tomato sauce</li></ul>
<br /><br />
<ol><li>
Rinse beans, twice, in large bowl. Let them sit in the refrigerator, in water, while you prepare the vegetables.</li><li>
When vegetables are ready, dump beans and water - un drained - into a large pot.</li><li>
Add vegetables, and enough water to make everything float.</li><li>
Bring water to a boil, and add spices.</li><li>
Reduce to simmer, cover, and let them cook. 2 hours gives me what I like.</li><li>
When beans are soft enough to eat without chewing, they are ready.</li><li>
Turn off stove, uncover, let them sit until they are cool enough to enjoy.</li><li>
Serve over <a href="http://recipes.nitecruzr.net/2015/05/sesame-mint-rice-bengali-style.html">Bengali style sesame mint rice</a>, with sourdough bread. Garnish / mix with <a href="http://recipes.nitecruzr.net/2005/07/mango-salad.html">mango salsa</a>.</li><li>
Refrigerated over night, they are even more tasty.</li></ol>Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-50030277399435185522015-06-04T11:47:00.000-07:002020-04-26T20:50:02.496-07:00Cuban Style Black BeansThis is quick, and easy to fix. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8cBcOakc3oVFG3KNrxf0Ig8iB_fRWq8DUluPDCgb_d-YqE3yt2f7khNsa58Cm_RZwEN2FnjbXgYr9Lq3W3B7rK8u62Cmv8-QimIaIO8FPobPOXUA3S6bnGMGoe-qilxzBFcLIoA/s1600/Black+Beans.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8cBcOakc3oVFG3KNrxf0Ig8iB_fRWq8DUluPDCgb_d-YqE3yt2f7khNsa58Cm_RZwEN2FnjbXgYr9Lq3W3B7rK8u62Cmv8-QimIaIO8FPobPOXUA3S6bnGMGoe-qilxzBFcLIoA/s320/Black+Beans.jpg" /></a> <br />
Don't rinse the beans, any more than necessary.<br clear=left /><br />
Only rinse the beans twice, to make sure they are clean - then stash in refrigerator while you prepare the other ingredients. No soaking overnight - and no repeated rinsing, and removing all of the flavour. That may be the missing ingredient, that I have not found - until yesterday. <br />
<br />
<ul><li> 4 C dried / 4 x 14 oz cans / 1 lb dried black beans</li>
<li> 3 - 4 carrots, well scrubbed and chopped, 1/2" sections</li>
<li> 3 - 4 cloves of garlic, quartered</li>
<li> 1 medium onion, chopped, 1/2" squares</li>
<li> 1 orange, scrubbed and whole (opt)</li>
<li> 1 jalapeno pepper, chopped</li>
<li> 1 sweet pepper, chopped</li>
<li> 2 cubes / 2 t bouillon</li>
<li> 2 bay leaves, whole</li>
<li> 1 t caraway seeds (black caraway is best)</li>
<li> 1/2 t cayenne pepper</li>
<li> 1 t cilantro</li>
<li> 1 t cumin</li>
<li> 1/2 t paprika</li>
<li> 1 6oz can tomato sauce (opt)</li>
</ul><br />
<br />
<ol><li> Rinse beans, twice, in large bowl. Let them sit in the refrigerator, while you prepare the vegetables.</li>
<li> When vegetables are ready, dump beans and water - un drained - into a large pot.</li>
<li> Add orange (opt), vegetables, and enough water to make everything float.</li>
<li> Bring water to a boil, and add spices.</li>
<li> Reduce to simmer, cover, and let them cook. Most recipes claim 1 1/2 hours - I decided 2 - 3 hours gives me what I like.</li>
<li> When beans are soft enough to eat without chewing, they are ready.</li>
<li> Turn off stove, uncover, let them sit until they are cool enough to enjoy.</li>
<li> Serve over <a href="https://recipes.nitecruzr.net/2015/05/sesame-mint-rice-bengali-style.html">Bengali style rice</a>, with sourdough bread. Garnish / mix with <a href="https://recipes.nitecruzr.net/2005/07/mango-salad.html">mango salsa</a>.</li>
<li> Refrigerated over night, they are even more tasty.</li>
</ol>Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-52198428275251602752015-05-21T18:18:00.000-07:002015-05-21T18:37:00.298-07:00New SpicesAfter some urging by friends, I tossed some of my older spices. This week, I ordered some new ones, to replace a few that I ran out of recently - and to try some different ones.
<br /><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLVfTeWdec2uozuyISqQk6CKUg5IuwcP4gltRTIRt4r5h0FyAMYmz0-fZEdEDH0nZHJE4SRnQ19EEY6OUuH0sGoWowcgH9IioohYiLSIc3jLeUTSb20jn3h1pIj_O4jDASlL2WQ/s1600/New+Spices+2015-05-21.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLVfTeWdec2uozuyISqQk6CKUg5IuwcP4gltRTIRt4r5h0FyAMYmz0-fZEdEDH0nZHJE4SRnQ19EEY6OUuH0sGoWowcgH9IioohYiLSIc3jLeUTSb20jn3h1pIj_O4jDASlL2WQ/s320/New+Spices+2015-05-21.jpg" /></a>Sent by Mark & Reese at <a href="http://www.seasonwithspice.com/" target="_blank">Season With Spice</a>, using USPS Express Mail. 3 days after placing the order, I was taking the picture.</div>
<br clear=left />
Now, to find some new recipes. I am familiar with coriander and mustard. And I have a few curry recipes. Garam Masala I am just learning - and the other two will be completely new.
<br /><br />
So, Google is your friend, we'll see what happens.Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-21092551983649524592015-05-11T13:32:00.001-07:002020-09-07T16:44:29.911-07:00Sesame Mint Rice, Bengali StyleThe difference is in how you cook it. This started out as plain old white rice - see how more interesting it looks, as fried rice? Learn tasty it is!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGE0ACgQLKq-fzwwWJ63gJQ7sYyclBSI1RWez8tJmWIqdhQ8o8__GJ7jRqX2hcvH1gHnqXc8xZGxkZRRpSYQx81W_XEXQ9IDM64qnBA2S3mc6i_s3ESfoqGTb4pnKCelUjvAZMw/s1600/Sesame+Mint+Rice+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGE0ACgQLKq-fzwwWJ63gJQ7sYyclBSI1RWez8tJmWIqdhQ8o8__GJ7jRqX2hcvH1gHnqXc8xZGxkZRRpSYQx81W_XEXQ9IDM64qnBA2S3mc6i_s3ESfoqGTb4pnKCelUjvAZMw/s320/Sesame+Mint+Rice+2.jpg" /></a> <br />
An online friend gave me a link to a video from a Bangladeshi cooking show (no longer available), where they demonstrate how to cook Basmati rice.<br clear=left /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJiiSbmeOXUFmHJGoC4IQBUv0n22GPlUlFWOTyIk1_AJGu3mKaY32Oa9QutJ_tYj1w_MjVOfobNs7L36WIz6hDwC147OQWaF7MRHQy-X48s0FrQgjM71sU0DTvdpk9UEYqB1vc_g/s1600/Basmati+Style+Rice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJiiSbmeOXUFmHJGoC4IQBUv0n22GPlUlFWOTyIk1_AJGu3mKaY32Oa9QutJ_tYj1w_MjVOfobNs7L36WIz6hDwC147OQWaF7MRHQy-X48s0FrQgjM71sU0DTvdpk9UEYqB1vc_g/s320/Basmati+Style+Rice.jpg" /></a><br />
Well, I speak not a word of Bengali, nor do I have any Basmati rice - but the technique used, in cooking the rice, intrigued me.<br clear=left /> I've eaten lots of Chinese fried rice (wok cooked), this was the first time I tried frying it myself (in a deep pot, no less). Here, we have all <a href="https://www.hopkinsmedicine.org/health/wellness-and-prevention/5-spices-with-healthy-benefits" target="_blank">5 identified healthy spices</a>.<br />
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<a href="#SeeItDone">>> See it done!</a><br />
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<b>Ingredients</b><br />
<ul><li>2 C white rice.</li>
<li>4 C water (3 1/2 C for the rice, 1/2 C for the vegs).</li>
<li>1 t bouillon (opt).</li>
<li>2 or 3 pods cardamom.</li>
<li>1/4 t cayenne pepper.</li>
<li>1 stick cinnamon, broken up or 1/2 t cinnamon.</li>
<li>4 (1/2 t) cloves.</li>
<li>1/4 t coriander powder.</li>
<li>1/2 t curry powder.</li>
<li>1/2 t garam masala.</li>
<li>1 t ginger.</li>
<li>1 T mint.</li>
<li>1 T sesame seed.</li>
<li>1/4 t tumeric.</li>
<li>2 cloves garlic, sliced / 1 1/2 T minced garlic.</li>
<li>1 jalapeno pepper, diced (opt).</li>
<li>1/2 medium onion, chopped. Or 1/8 C dried, minced onion, with 1/8 C water added.</li>
<li>1/2 C yogurt - unflavoured, unsweetened. Or 1/2 C peanut butter, with 1/4 C extra water.</li>
</ul><br />
<b>Preparation</b> (Or <a href="#SeeItDone">See it done!</a>)<br />
<ol><li> For easiest cooking, get all of the ingredients ready for the pot, before heating it up. It seems like extra work - but the end result is worth it!</li>
<li>You want the rice clean and very dry. Only rinse the rice, if specifically instructed on the rice paskage. If you rinse it, let it drain until completely dry.</li>
<li>The cinnamon stick is the fun ingredient. It provides little flavour bursts, with the cinnamon stick slivered, then chopped into little 1/8 square fragments. If the cinnamon stick is tough and hard to chop (cinnamon stick is just tree bark), soften it in the microwave for a minute with a teaspoon of water in a saucer.</li>
<li>Heat up a dutch oven, and add cooking oil to cover the bottom. Turn heat down to 50%.</li>
<li><b>Saute the rice.</b> Add white rice - and stir frequently, until it becomes a light yellow / tan.</li>
<li><b>Add ingredients to the rice</b>, in proper order. For each ingredient, one by one:<ul><li>Stir the rice, making a hole in the rice, to expose the bottom of the pot.</li>
<li>Add the ingredient into the hole, stirring constantly, until the air fills with the aroma.</li>
<li>Mix the ingredient into the rice, stir again, and continue with next ingredient.</li>
</ul></li>
<li><b>The ingredients</b>, in proper order:<ul><li>Garlic. Stir until aromatic.</li>
<li>Onion. Stir until soft and transparent.</li>
<li>Mint / Sesame. Stir until aroma is enjoyed.</li>
<li>Cardamom / Cinnamon. Stir until aroma fills the air.</li>
<li>Other herbs / spices. Stir briefly, until spices are warm. <b>Do not inhale</b> the spices vapour - as cayenne pepper is caustic.<ul><li>bouillon.</li>
<li>cayenne.</li>
<li>cloves.</li>
<li>coriander.</li>
<li>curry.</li>
<li>garam masala.</li>
<li>ginger.</li>
<li>dried onion (if not using fresh onion).</li>
<li>tumeric.</li>
</ul></li>
</ul></li>
<li>Add water, bring to Boil (100%), stirring occasionally.</li>
<li>Add yogurt or peanut butter, and stir.</li>
<li>Reduce heat to Simmer (25%), cover - and cook until all visible water is gone, stirring regularly.</li>
<li>When visible water is gone, and you cannot hear boiling, stir once more, turn stove off, stir again, cover, and let it sit. Have faith - do not remove the lid to check. Let it sit for 10 - 15 minutes, then uncover.</li>
<li>When rice is soft, you're done.</li>
<li>Garnish / mix with chopped celery / cucumber / green onion / tomato.</li>
</ol>You get flaky, soft rice, with a nutty flavour, and a hint of cinnamon, ginger, and mint. It's not Basmati rice - that's <a href="http://en.wikipedia.org/wiki/Basmati" target="_blank">a registered trademark</a> - but it's not sticky like <a href="http://recipes.nitecruzr.net/2015/01/sesame-mint-rice.html">my previous Sesame Mint Rice</a>. <br />
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In truth, the only things common between my recipe and the one in the video is "rice", onion, and probably tumeric (maybe cinnamon?). It was still educational, learning how to fry rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9wwmPVgrlgxBXoX0kIXUIBjWUmFlLjo2GNinxXL-il3-3pyBpyfWrEbrPEVFlILkN_JE1qzuobVopYX-9gS4C8NHXXG7sEzKBxPFaFPlriF2_rdJy-316UYsfu5KUDcUfszUygw/s1600/Black+beans+over+rice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9wwmPVgrlgxBXoX0kIXUIBjWUmFlLjo2GNinxXL-il3-3pyBpyfWrEbrPEVFlILkN_JE1qzuobVopYX-9gS4C8NHXXG7sEzKBxPFaFPlriF2_rdJy-316UYsfu5KUDcUfszUygw/s320/Black+beans+over+rice.jpg" /></a><br />
Sesame Mint Rice, topped with <a href="http://recipes.nitecruzr.net/2015/06/cuban-style-black-beans.html">Cuban Style Black Beans</a>.<br clear=left /> <br />
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<a href="http://recipes.nitecruzr.net/2015/05/sesame-mint-rice-basmati-style.html">http://recipes.nitecruzr.net/2015/05/sesame-mint-rice-basmati-style.html</a><br />
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<a name="SeeItDone"></a><br />
<br />
<b>See it Done!</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl9stTeAYe0ziVgjqfGHjGK3_Y3_u94O5t8DXlH-aTG9-xV05ZqiGMButzLpJc4kcclfI-AzZMoqTZ7oXZcBxy8sX7kXr8ISm5p9suKRQhOPLza6pO6Xcpu-QalsHkX_mYqt1Vxg/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl9stTeAYe0ziVgjqfGHjGK3_Y3_u94O5t8DXlH-aTG9-xV05ZqiGMButzLpJc4kcclfI-AzZMoqTZ7oXZcBxy8sX7kXr8ISm5p9suKRQhOPLza6pO6Xcpu-QalsHkX_mYqt1Vxg/s320/1.jpg" width="320" height="151" data-original-width="1600" data-original-height="757" /></a></div>Heat up a pot until water drops sizzle, and add oil.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgyDvt-38rGSPPIh-bu3CEAO5DxgiNdef5bpDryvSNILxM5bHHDG71I0mZsIPhjApqrLyeT9SME-_TAeKIndALpQGcd-8Lrex57ViouPl_BiMdu1F4jIkOmFZp4btVIWdnRNq4w/s1600/2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgyDvt-38rGSPPIh-bu3CEAO5DxgiNdef5bpDryvSNILxM5bHHDG71I0mZsIPhjApqrLyeT9SME-_TAeKIndALpQGcd-8Lrex57ViouPl_BiMdu1F4jIkOmFZp4btVIWdnRNq4w/s320/2.jpg" width="320" height="151" data-original-width="1600" data-original-height="757" /></a></div>Add rice, turn heat down to 50%. Stir rice, frequently, as it toasts. Toasted rice has a wonderful yeasty aroma.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJeJt8SHumyX1l-Vv8fIvCh9W-LkxWSChWE3VuBnz3wLhmCzY8RtbkhQ8Hpcad_vaDZDuP678LhJT07xZUUf3q0bQvgtTeSQOBHmAOGE-J8WN2QrYvJiaNqGmTjIqBiNm6I7qVg/s1600/3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJeJt8SHumyX1l-Vv8fIvCh9W-LkxWSChWE3VuBnz3wLhmCzY8RtbkhQ8Hpcad_vaDZDuP678LhJT07xZUUf3q0bQvgtTeSQOBHmAOGE-J8WN2QrYvJiaNqGmTjIqBiNm6I7qVg/s320/3.jpg" width="320" height="151" data-original-width="1600" data-original-height="757" /></a></div>As it toasts, rice will get gradually browner.<br />
See the beautiful golden tan? Stir constantly. This is how the yeasty flakiness starts.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWIlK2uuWRD5WjbbAbQADfWEKOetLo5hwSkSirm1J8FA66qK-MRCUWko2KOQVfbEeglLPaYdSgOnqG2eZloGzPZhcZCXb8ZSUEt6MfIu9p6r6O4QWqL82Lx8RKHEsQmMupXDHsQ/s1600/4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWIlK2uuWRD5WjbbAbQADfWEKOetLo5hwSkSirm1J8FA66qK-MRCUWko2KOQVfbEeglLPaYdSgOnqG2eZloGzPZhcZCXb8ZSUEt6MfIu9p6r6O4QWqL82Lx8RKHEsQmMupXDHsQ/s320/4.jpg" width="320" height="151" data-original-width="1600" data-original-height="757" /></a></div>Saute rice and garlic briefly, and make a hole to saute the onion.<br />
See how the rice is becoming a beautiful golden brown?<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUL8HcEcEfzrdUfVhePlMrCu9KKng25IrLytOQ-lE1sAMHMIpvRvy0LhqPhWdifOCdwzJIRA9PacndyKMS1Uv5Qq0nA3-HI0up_0_jGYXTOW_wH8g5s_WTko463ufHtVkis4UJA/s1600/5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUL8HcEcEfzrdUfVhePlMrCu9KKng25IrLytOQ-lE1sAMHMIpvRvy0LhqPhWdifOCdwzJIRA9PacndyKMS1Uv5Qq0nA3-HI0up_0_jGYXTOW_wH8g5s_WTko463ufHtVkis4UJA/s320/5.jpg" width="320" height="151" data-original-width="1600" data-original-height="757" /></a></div>Add onion, and saute until it's soft. Then mix that into the rice.<br />
The rice is becoming a rich, chocolate brown.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumxXthtp3lPn0F9Tr70MXYdhJFBPOe5Uas7FQUv3c_ZdMq8E8OZuoKEzDEQnnKbspjj5CC78B0SN281NJYWpnGx2jzjGPCZ0sCKFUd3QxsHQBhlFeubcfBmJjqpZKYHwiIbgLxg/s1600/6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumxXthtp3lPn0F9Tr70MXYdhJFBPOe5Uas7FQUv3c_ZdMq8E8OZuoKEzDEQnnKbspjj5CC78B0SN281NJYWpnGx2jzjGPCZ0sCKFUd3QxsHQBhlFeubcfBmJjqpZKYHwiIbgLxg/s320/6.jpg" width="320" height="151" data-original-width="1600" data-original-height="757" /></a></div>Mix the onion into the rice, and make a hole. Add the mint and sesame seed, saute until the aroma fills the air.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGCNkezTGtf1w60rZdDwylOVgXTieAGusNlIF5-WpfTnDIco1A_pmfEVYXUZyDb-KuW-UfTTYvXCniR-gMj8yE9EuUB_8jppALQjomOmgga2SGECmn3HTHF2Kpgn1Ay_ryE4MsHA/s1600/7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGCNkezTGtf1w60rZdDwylOVgXTieAGusNlIF5-WpfTnDIco1A_pmfEVYXUZyDb-KuW-UfTTYvXCniR-gMj8yE9EuUB_8jppALQjomOmgga2SGECmn3HTHF2Kpgn1Ay_ryE4MsHA/s320/7.jpg" width="320" height="151" data-original-width="1600" data-original-height="757" /></a></div>Make a hole for the cardamom and cinnamon, and saute that briefly. A new aroma wafts to your nose.<br />
See how dark the rice gets - contrasting with the green mint and white onion and sesame seed?<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KSWcR3DDJSU5FLmaif7SYVhpkRDUo00I9wFnedCXktV6qkIrNA6AjIbKXOLJ41iuuDKXthLHfq-D-ZRkI2HCUd4Lj6UafGdD6Tt5GBId4q2YMnTIq1iRBvkQUquGsA4ovAS4dg/s1600/8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KSWcR3DDJSU5FLmaif7SYVhpkRDUo00I9wFnedCXktV6qkIrNA6AjIbKXOLJ41iuuDKXthLHfq-D-ZRkI2HCUd4Lj6UafGdD6Tt5GBId4q2YMnTIq1iRBvkQUquGsA4ovAS4dg/s320/8.jpg" width="320" height="151" data-original-width="1600" data-original-height="757" /></a></div>Add the herbs / spices, let them warm briefly, and mix with the rice.<br />
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Note that in contrast with the inspiring aromas of cinnamon, garlic, and mint, the spices will have a harsh aroma.<br />
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Inhaling the vapour, as the cayenne pepper toasts, is <b>not</b> recommended.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCEHQp7GZoOpFKppE7h11jNo1nZbPBUcLKGMHD20ZUvVbc3NJEmGiJF9VkYQBQSQdTiWjlEr564EEEYsT9ta_SFS6Ba7VL56XJWA2ii_pD49blrLKzVs0hVryZM4gBestqqtSRA/s1600/9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCEHQp7GZoOpFKppE7h11jNo1nZbPBUcLKGMHD20ZUvVbc3NJEmGiJF9VkYQBQSQdTiWjlEr564EEEYsT9ta_SFS6Ba7VL56XJWA2ii_pD49blrLKzVs0hVryZM4gBestqqtSRA/s320/9.jpg" width="320" height="151" data-original-width="1600" data-original-height="757" /></a></div>Add the water and bring it to a boil (100%), add peanut butter or yogurt, mix well.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpLR2SSI_PZyRe3w99fc5NH4l8HjGoMm5WzcwwX43zWyuEFv7bwlQgDlwgDxg2tNXeVQYEzCLFxpJHz-jCYqUJpxL5zcgoVNwKHMGRgj43TR0YLDpJrWN7RmTxIppYyT2fVClGg/s1600/9a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpLR2SSI_PZyRe3w99fc5NH4l8HjGoMm5WzcwwX43zWyuEFv7bwlQgDlwgDxg2tNXeVQYEzCLFxpJHz-jCYqUJpxL5zcgoVNwKHMGRgj43TR0YLDpJrWN7RmTxIppYyT2fVClGg/s320/9a.jpg" width="320" height="151" data-original-width="1600" data-original-height="757" /></a></div>Peanut butter.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjts9W6hsUxD5m0as_2AjnJzW3f-8qrQfOtUl489wKLtqpD5-NP4QAr5bbo79PrlJzsTGk7tSH-lqXYPhRIZ1RzmoKO4WWh409YYZc318UAaO7CO3qHpNT8i1QgY213Pk-lhttE9g/s1600/9b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjts9W6hsUxD5m0as_2AjnJzW3f-8qrQfOtUl489wKLtqpD5-NP4QAr5bbo79PrlJzsTGk7tSH-lqXYPhRIZ1RzmoKO4WWh409YYZc318UAaO7CO3qHpNT8i1QgY213Pk-lhttE9g/s320/9b.jpg" width="320" height="151" data-original-width="1600" data-original-height="757" /></a></div>Yogurt.<br clear=left /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMlc9idtmtRP4XFOpwvS3clvuymZskvjAMISLvC-Lvc7cJyJiQBHttiuJeLeazRCBALPZk_JjgjqCc_tmHrPJ_FVNM2on-5eB0FYL3ik1xP_Vam0xTqSDYSmTupRAGLU25yBt6w/s1600/10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMlc9idtmtRP4XFOpwvS3clvuymZskvjAMISLvC-Lvc7cJyJiQBHttiuJeLeazRCBALPZk_JjgjqCc_tmHrPJ_FVNM2on-5eB0FYL3ik1xP_Vam0xTqSDYSmTupRAGLU25yBt6w/s320/10.jpg" width="320" height="151" data-original-width="1600" data-original-height="757" /></a></div>Simmer lightly (25%), covered, until no water is visible. Stir, turn off heat, cover, let it sit until it's cool enough to not burn your mouth.<br />
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You get flaky, soft rice with a yeasty undertone - and hints of cinnamon, garlic, mint. and onion.Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-72239194384785597992015-01-13T10:41:00.000-08:002019-10-24T12:07:34.942-07:00Sesame Mint RiceEncouraged by my recent success with using mint as a spice, I decided to continue. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fCq5V73DP61qnU2i1C3ifyLK3Amx-V4W-ceSTLdKU4KzD8SW8T7RX9uymNtik1bx4MsmEDjw-3-c8BCFY4s-hjjMnQX8rlQu9T8nK-69uhxZ0oCRjfwxtNR-FYxeEcjiQhotww/s1600/Sesame+Mint+Rice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fCq5V73DP61qnU2i1C3ifyLK3Amx-V4W-ceSTLdKU4KzD8SW8T7RX9uymNtik1bx4MsmEDjw-3-c8BCFY4s-hjjMnQX8rlQu9T8nK-69uhxZ0oCRjfwxtNR-FYxeEcjiQhotww/s320/Sesame+Mint+Rice.jpg" /></a><br clear=left />Jalapeno slices added, as a garnish. What can you do, to photo rice, after all?<br />
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<b>Ingredients</b><br />
<ul><li>2 C rice</li>
<li>4 1/2 C water (4 C for the rice, 1/2 C for the onion flakes)</li>
<li>2 t bouillon</li>
<li>1/2 t curry powder</li>
<li>1/2 t ginger</li>
<li>1 T mint</li>
<li>1 T sesame seed</li>
<li>2 cloves garlic, sliced</li>
<li>1 T onion flakes</li>
</ul><br />
<b>Preparation</b><br />
<ol><li>Start with rice, in water.</li>
<li>Bring water to boil, stir frequently.</li>
<li>Add bouillon, spices, garlic, onion.</li>
<li>Reduce to simmer, cover.</li>
<li>Stir occasionally.</li>
<li>When all of the water is absorbed by the rice, and the rice barely sticks to the spoon, stir once more, cover, and turn heat off.</li>
<li>Let rice finish cooking, and cool.</li>
<li>Serve topped with a bit of salsa (Herdez is my fave), sourdough bread, and lemonade.</li>
</ol><hr />A variant of this dish is <a href="https://recipes.nitecruzr.net/2015/05/sesame-mint-rice-bengali-style.html">prepared Bengali style</a>.<hr />Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-59416657283489185032015-01-07T20:07:00.001-08:002019-10-24T12:04:53.421-07:00Curry PotatoesI love the smell of Curry Potatoes with garlic in the evening - it smells like - - - dinner. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-V1W896lYiLg/VK4D_EZ-j6I/AAAAAAAAOf4/xfg8LfYJet4/s1600/15%2B-%2B1" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-V1W896lYiLg/VK4D_EZ-j6I/AAAAAAAAOf4/xfg8LfYJet4/s320/15%2B-%2B1" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div><br clear=left> Eat first, take pictures after. And this is what was left.<br />
<br />
<b>Ingredients</b><br />
<ul><li>6 medium / 12 small potatoes, chopped</li>
<li>3 cloves garlic, thinly sliced</li>
<li>1 T sliced jalapenos</li>
<li>1 T nopalitos</li>
<li>1 can chopped tomatoes</li>
<li>1 can red beans</li>
<li>2 T bouillon powder / 2 cubes bouillon</li>
<li>1/4 t cayenne pepper</li>
<li>1/2 t coriander powder</li>
<li>1/2 t cumin powder</li>
<li>1 T curry powder</li>
<li>1/2 t garam masala</li>
</ul><br />
<b>Preparation</b><br />
<ol><li>Chop potatoes, slice garlic.</li>
<li>Heat up dutch oven, until water sizzles on bottom.</li>
<li>Cover bottom with oil.</li>
<li>Saute garlic 15 seconds or so, just long enough until the room fills with the aroma.</li>
<li>Add potatoes, stir like crazy 1 - 2 minutes until potatoes brown just slightly.</li>
<li>Add beans and tomatoes, mix. With the right amount of potatoes, the top layer should be 1/2 floating in juice.</li>
<li>Add nopalitos and jalapenos, and a bit of juice from each jar.</li>
<li>Add spices, and mix well.</li>
<li>Bring to boil, reduce to slow simmer.</li>
<li>Stir frequently.</li>
<li>When potatoes just stick to the spoon, cover pan, turn off heat, let it finish and cool down to not burn your mouth.</li>
<li>Serve with sourdough bread, or steamed tortillas - and dark Mexican beer.</li>
</ol>Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0tag:blogger.com,1999:blog-14846585.post-65443827979301099522014-12-22T10:47:00.000-08:002014-12-22T13:22:34.552-08:00Winter StewMy least favourite season of the year - so maybe I will "celebrate" with a new recipe (OK, I am posting it 2 days late!).
<br /><br />
In this case, I had run out of ginger - but mint and rosemary made an interesting substitute.
<br />
<ul><li>2 T / 2 cubes bouillon</li><li>3 cloves garlic, sliced thinly</li><li>1 medium onion, diced</li><li>1 jalapeno pepper, minced</li><li>3 or 4 good sized carrots, chopped</li><li>1 can corn</li><li>1 can peas</li><li>1 can tomatoes, diced</li><li>1/2 pound tube steaks</li><li>1/4 t black pepper</li><li>1/4 t cayenne pepper</li><li>1 T chili powder</li><li>1/2 t cumin</li><li>1 T dried mint, crumbled</li><li>1/2 t rosemary, crumbled</li><li>4 C water</li><li>2 C white rice</li></ul>
<br />
<ol><li>Dice, chop, mince, slice fresh vegetables, set aside.</li><li>Slice tube steaks, into 1/4" medallions.</li><li>Heat up large dutch oven, add 1 T or so cooking oil, saute garlic 30 seconds or so (I Love the aroma of garlic, frying).</li><li>Add onions, jalapeno pepper, saute until onion is transparent.</li><li>Add bouillon, carrots, corn, peas, tomatoes, spices, tube steak medallions, water, mix well. Cook until largest chunks of carrots are chewy.</li><li>Add rice, mix well. Cook until rice is soft. Stir rice frequently, add water if necessary.</li></ol>
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Serve with warm (steamed) tortillas, and dark Mexican beer - Negra Modelo would be my fave here.Nitecruzrhttp://www.blogger.com/profile/08069634565746003311noreply@blogger.com0