SAUTE VEGGIE & TUNA WRAP

Saute Veggie & Tuna wrap. 
This quick and easy lunch is great. When we go down town or I'm out and about window painting it quick and satisfying. Now I love eating onions and bell pepper this way cold. If you do not you can heat them up. Either way is good.

INGREDIENTS
1 Can Albacore Tuna or your favorite brand.
1 1/2 Table spoon Mayo.
1 Bell pepper, your favorite color
1 Whole white onion.
Home made Tortillas or your favorite brand.
Olive oil.

METHOD OF PREPARATION:

Drain Tuna and mix with mayo. Refrigerate. Next cut onion in half and peel. Slice the onion and pull apart. Slice up the bell pepper. Add olive oil to a pan and turn to Medium high. Add veggies and stir until you see the edges or the onion turn a tad brown on the edges. This is called caramelized.
Your done. All you have to do now is grab a tortilla, spoon in some tuna and veggies and your on your way to fast home made food with no extra hidden ingredients.

SCRAMBLED EGGS WITH SAUSAGE AND CHEESE.

SCRAMBLED EGGS WITH SAUSAGE & CHEESE.

This is a great breakfast to have if you going to go on a long bike ride.

INGREDIENTS:

4 Eggs  (2 per person)
1 1/2 piece of Precooked turkey sausage.  Cut into bite size pieces.
2 Tablespoons of shredded cheddar cheese.
1 1/2 Tablespoons of milk
1 small pat of butter.  1/2 of Tablespoon.

Method of Preparation:
In a nonstick pan melt the butter on Medium low until it bubbles.  Remove from heat and turn the burner down to low.   Return the pan to the burner and break all four eggs into the pan.  With a plastic spatula break the yolks and gently stir. Now add the milk.  Eggs like to be cooked on low so keep it on low.   With the spatula move the egg mixture back and forth until the curds start to form.  I like my curds ( or what ever you want to call them) to be nice and fluffy and not wet.  However some people like them very moist.
 Now while your eggs are slowly cooking you can get another small pan and add you sausage to it to cook.  Set the stove on medium High and cook sausage until it is warm or hot all the way through.  And also grate your cheese.
When your eggs are nice and fluffy or just just the way you like them.  What I mean by nice and fluffy is each little curd is moist and hold together and does not stick to the other curds when you stir them around and they are not dried out.
Next add the sausage and sprinkle the cheese over the scrambled eggs.  Stir in and the cheese will melt from the heat of the eggs.

ENJOY 

Note.  Always add the cheese to the eggs after they're done cooking.  If you add the cheese ahead of time in the beginning the cheese will release it's oil and your scrambled eggs will have too much moisture to them.

Trouble shooting: To much milk added.     If you accidently add too much milk keep cooking the eggs the same way.  The excess milk will pool at the bottom of the pan.  Have a plate with some paper towel on it handy.  Only when the curds start to stay together and hold their shape. Very carefully dump the scrambled eggs on the plate. Allowing the paper towel to soak up the excess milk.  Then very carefully dry out the pan with another piece of paper towel.   Next again carefully add the scrambled eggs back to the pan and keep cooking.   If their is still too much excess milk repeat the method above.

SCOTTISH SCONES

SCOTTISH SCONES  

So easy and so good. These are great to make ahead of time and freeze in the freezer. Then all you have to do is, pull a few out and warm them up in the oven or toaster oven. Drizzle them with honey, add some butter and they make a nice side for eggs and bacon.  Or if you need a little bite to eat with your coffee or tea.

INGREDIENTS:
2 1/4 cup Self-Rising Flour
2 Teaspoons of Baking Powder
1 Tablespoon of Olive oil
1 Egg.  Large of Med is fine.  Or two small eggs.
3/4 Cup Chilled milk
1 Tablespoon of sugar of

NOTE: As the dough come together you do not knead it.  

METHOD OF PREPARATION:

1st. Break the egg into the milk and break the yolk with a fork and add the olive oil.

2nd. Mix self rising flour, sugar and baking powder in a bowl. Stir well.

3rd.  Add about 6 Table spoons of the milk/egg mixture to the flour and cut in with a wooden spoon really good.  

Note:  The Dough should have the consistency of being really moist and it should start clumping together.  And it should stick to the fingers.

 4th.  Next with hands floured compact the dough into a ball the best you can. If their is deep fishers in the dough this is ok.

5th. Set the ball on a floured surface and use your finger tips to spread it out into a rough square about the size of your two hands with fingers spread out. Gently flip it and spread it out. If it's bigger or smaller that ok to.

6th Now you can use a 3 inch cookie cutter or 2 inch or basically what ever you have.  This is up to you.  Cut out as many as you can then bring all the scraps together and cut some more out.
Tip:  What to do with the little of dough left?   Press it into the cutter to make it the same shape.

7th Place all on a sprayed cookie tray or pan.  Turn the oven to 425 and leave them in their for 12 to 14 minutes.  When finished they should have a nice light golden top to them and a nice golden bottom.  (Always check your food in the oven.)

8th   Have ready. Butter, Jam, Honey and any other yummy spread you can think of.  These also make killer egg muffins.  

Again these freeze so well.

Nom Nom Nom.

MARBLED BROWNIES

MARBLED BROWNIES

If your reading this your have crossed over to the evil chocolate brownie side. Because once you've had these you'll never ever what store bought or boxed brownies again.  You'll become one of us. :)    Then you'll find your self making your own brownie sundae's.   

INGREDIENTS: 
For the Brownie bottom:
8oz plain chocolate.  Bakers Chocolate works well.
3 oz Butter. Cut into cubes. Please use butter that come in blocks rather than tub's.
4 Eggs    (4 Large Eggs)  (4 Medium Eggs) or (6 Small eggs)
10 1/2 oz Sugar
5 oz plain flour
1/2 salt  I tend to leave out the salt.
1 Teaspoon baking powder
2 Teaspoon vanilla extract (home made is killer)

For the Marbled top:
2 oz Butter room temp.
2 eggs
6 oz cream cheese
3 1/2 oz sugar
1 oz Plain flour
1 Teaspoon vanilla extract.

METHOD OF PREPARATION:

Have a 13 x 9 inch glass dish ready, do not spray.

FIRST:  MELTING THE CHOCOLATE
Note: Have ice cubes in a bigger bowl ready to cool the chocolate.
First of all make sure the pan you are using to put the chocolate in is completely free of water drops, if it is not the chocolate will be ruined. The water make the chocolate seize. So dry the pot really good.  Another thing to keep in mind is that chocolate does not like to be melted on direct heat, because it will burn the chocolate.   Put the cubed butter in the pot then add your baking chocolate to the dry pot, next fill another pot with water less than half way.  Turn the burner on high and very carefully put the other pot on top of the boiling water.  Now I do understand every one out their had different double boilers, but do the best job you can.   As soon as the water is boiling, turn the heat down to medium low.  Stir occasionally till both the chocolate and butter are completely melted.  Put the pot on top of the ice cubes and let cool.

SECOND:
Break the four eggs into a large mixing bowl and beat with a egg beater for 3 minutes until they are nice and fluffy.  Next slowly pour in the sugar and beat in and also beat in the flour, baking powder and vanilla extract.  Next when the chocolate mixture is some what cool add it to the egg mixture and beat in then pour into the glass dish, set aside.

THIRD: TOP Layer of brownie.
Break the two eggs in a bowl and beat with a egg beater for 2 to 3 minutes, slowly add sugar as your beating and vanilla and flour, set aside.  In a separate bowl  ( yeah I know a lot of bowls, but it so worth it)   Beat butter and cream cheese until creamed really good.  Now mix both the buttered cream cheese and egg mixture together.  Take this batter and pour it on top of the other batter and spread it out with a spatula.

FOURTH:  MARBLING
Take a very long tooth pick or skewer and holding it at a slight angle move it thought the batter lifting the chocolate from below, move in a loop de loop movement.  Stop when you think that you have enough marbling effect.

FIFTH: BAKING.
Set the oven to 350 and bake for 35 to 40 minutes.
When you stick in a skewer into the middle and it comes out clean, your brownies are done.
Let them cool for an hour to firm up.  

Warning: These Brownies will cause you to crave them.  Enjoy and share the fun.

HOT CHOCOLATE

It's so so cold here and what sound really good around this time of year is HOT CHOCOLATE.  mmmmmm Warm and cozy.   This recipe is very simple.    Oh I did I mention this is not a healthy version.

HOT CHOCOLATE:
1 cup of whole milk
1 cup of heavy whipping cream.
2  Tablespoons of good quality chocolate powder.
Tiny Marsh mellows.
3 Three Table spoons sugar.
1Teaspoon of cinnamon.
1/2  Teaspoon of Vanilla extract.  Home made is the best.
Add a peppermint stick for garnish.
Put the both milks into a pot on the stove on High. Add vanilla, chocolate powder, sugar and cinnamon.   Stir it with a whisk,  it will take some time.  Watch for little bubbles around the edges of the milk, when they start to foam and roll.  As soon as you start to see it boil a little turn it off.
Yummy
If their is left overs put in the refrigerator and cover. Then you'll have cold chocolate milk for late.   

HOT CHILI GARLIC SAUCE SALAD.

HOT CHILI GARLIC SAUCE SALAD.        My Hubbys Recipe. :) :)   

Very simple, very yummy.

INGREDIENTS:
1 Apple chopped into cubes.
1 Cucumber chopped into cubes.
1 Bell Pepper chopped.
1/2 teaspoon of Hot Garlic Chili sauce.

Mix all in a bowl add the Hot Garlic chili sauce.
Put all into a plastic container and let sit over night, to have the next day.

Yummy.  

Great for if you have to wake up early and go some where.  :)

PERSIMMON GARLIC CHICKEN STIR FRY.

PERSIMMON GARLIC CHICKEN STIR FRY

When you have lot's of persimmons you need to be creative. :)  So I came up with this one three night ago and it's very yummy.

INGREDIENTS:
1 Flat of boneless chicken cut into little strips.
2 Tablespoon Olive oil
About three tablespoon of soy sauce.
1 scallion chopped
1 inch ginger finely grated
3 to 4 garlic cloves
A good hand full of cilantro
1 Firm Persimmons peeled and chopped into small cubes.
2 stalk celery chopped
About 3/4 cup finely chopped Broccoli
1 Tablespoon Hot chili garlic sauce (optional)
1 Poblano pepper finely diced.
2 Carrots diced.
A good handful of Snow Peas.
3 cups of cooked rice.
1/2 of Mexican zucchini. Cut in half, then chopped thinly.
1/2  of a yellow zucchini. Cut in half, then chopped thinly.

METHOD OF PREPARATION:

FIRST: 
Prepare the chicken on a separate cutting board for safety.  Put cut chicken into a large bowl. Set aside and wash knife, and cutting board and your hand very good.
Next, with a clean start. Now peel garlic, peel ginger, wash and dry cilantro.  Place all on a clean cutting board and roughly chop. Now keep chopping until it is very finely minced.  Chop chop chop. Add the minced mixture to raw chicken, also add the three tablespoons of soy sauce, 1 table spoon of Hot chili garlic sauce.  Next peel and dice Persimmon into little cubes also add this to the chicken.   Mix it all very well into the chicken and let it rest in the refrigerator for about 30 minutes to an hour.  Your choice.

SECOND: CHOPPING
Chop the carrots, celery, poblano, both zucchini's, broccoli, and scallion in to bite size piece.
But keep the zucchinis separate.

THIRD:  COOKING
THE CHICKEN: After the 30 minutes or hour is up. Take out a large pan and pour about 1 table spoon of Olive oil into it. Turn the burner to medium and let cook until all the pink is gone. As you stir it, keep looking it over to see if theirs any pink.  If all the pink is gone, turn the burner to low and put a lid on it.  It can cook like this until the veggies are done. But just to make sure pick out a big piece cut it in half and check for doneness.   If their is any pink put it back on low for two minutes.

THE VEGGIES:  In another pan add one tablespoon of olive oil and add the carrots, celery, poblano, broccoli and scallions. Turn the burner to high. About 1 mintues into the stir frying add  the zucchini. Taste the veggies often as you stir them. Keep them moving until they are done.
When the carrots are soft but not mussy, turn off the burner and mix in the snow peas, they will steam finished. Do not put the lid back on.  If you do the food will continue to over cook.

FOURTH:  RICE   ( I PUT BOTH RECIPES, SO Pick Which one you want)
HOW TO COOKE RICE OR AROMATIC RICE:
 If you just want to make regular white rice just don't add any extras, it's that simple. But if you do add away.  What I like to do after the aromatic rice is done cooking is add a little cheese to the top and add hot chili garlic sauce, mix it up and yummy.  And if you haven't noticed I like to be very exacting with my rice.

= means equal

1CONVERSION FOR RICE:  1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.

FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS


INGREDIENTS

1 1/4 CUP LONG GRAIN RICE

2  CLOVES GARLIC. DICED.

A HAND FULL CILANTRO DICED WITH THE GARLIC.

1 BAY LEAF

1/8 TEASPOON TURMERIC POWDER

1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.

2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.

3RD. PUT THE POT ON THE STOVE.

4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.

5. AS SOON AS YOU SEE THE RICE IT SELF AND LITTLE TO NO BUBBLES COMING OUT OF THE RICE. SHUT THE BURNER OFF AND REST RICE FOR ABOUT 10 MINUTE MORE.

FIFTH: GET A BIG BOWL
Add rice, Add veggies and add chicken.  ENJOY.

PUMPKIN PIE

PUMPKIN PIE

This is a yummy addition to the fall table.  It's a little more work than the persimmon pie, but still so worth it.  Persimmon and Pumpkin pies are basically identical to each other. Except for one differents.  You have to steam the Pumpkin, but you don't have to steam the Persimmon.

NOTE: To really get the full flavor of this pie, use freshly grated or crushed spices.

INGREDIENTS:

DOUGH

2 Sticks of butter.  Cut into cubes and chilled in the freezer
3 to 5 Tablespoons of Ice water.
4 cups of flour.

FILLING:
1 3/4 Cup of Pumpkin You will need 1 pie pumpkin for this.  
3 Eggs 
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 Cup of Condensed Milk
5 Table spoons of flour
1 Teaspoon Cinnamon
1/2 Teaspoon ground fresh cloves
1/2 Teaspoon nutmeg freshly grated.
1/2 or more of freshly grated Ginger.

METHOD OF PREPARATION:

Have either a glass pie dish ready or a foil one, either will do fine.

FIRST: MAKING THE DOUGH.

Put the four cups of flour into a large glass dish and add the 2 cups of diced chilled butter.  Now with either a pastry knife or your fingers.  Work the butter into the flour until it look like a course bread meal and no big clumps of butter remain.  Next add 3 table spoons at a time of cold ice water and mix into the mixture until it starts to hold, if need be add 2 more tablespoons.  Do not get discouraged at this point.  Think of it as compacting a snow ball. Keep working the mixture into a dough ball and compacting it as you go.   After you have your ball, you do not need to kneed it.  Put it back into the glass dish and cover it with plastic wrap and rest it in the refrigerator for about 30 minutes.


SECOND: STEAMING THE PUMPKIN.
Cut the pumpkin in half and scrap out the seeds really good. Now cut in half again.  Place face down and over lap the halves  in a steamer basket. Make sure the lid is flush with the top of the pot.  If you have a small steamer, steam the pumpkin in batches. Steam until you can stick a knife thought it real easily. When done the flesh should be nice and soft and easily scrapped off the skin. Measure what you need, and put the rest in a freezer container for a later pie.

THIRD: MAKING THE PIE FILLING 
  Break your eggs into a bowl and beat with a egg beater for about 2 minutes then add the sugar, keep beating. Then pour in the condensed milk, beat in, add the brown sugar, add all the freshly grated or crushed spices, beat in.  Now add the smashed pumpkin, beat in and last but not least add the 5 Table spoons of flour and beat in.  Cover and put in the refrigerator.

FOURTH: BLIND BAKING THE PIE DOUGH & COOKING

Remove the Pie Dough from the refrigerator. Sprinkle flour on your cutting board and place the dough ball on the cutting board.  Now start to roll the dough out, making sure that it does not stick to the cutting board.  Keep on rolling it out until it is thin and look about the size of your pie dish.  Now very carefully use your rolling pin to roll the dough on to and unroll it on to the pie dish to see if it fits.  If not roll it back on to the pin and roll it out more.  Note: Practice Makes Prefect, so don't give up on this part.  Once your pie dough is the right size, gently push in into shape of the pie dish.  When it come to this part I go for the rustic look, either way it's going to be yummy, but if you want to try some pretty shapes go for it.   This is your pie and your creation.   Next use a tooth pick to poke a lot of holes into the bottom of the pit dough, then put about a handful of dried beans on top of the dough.  (Don't throw the beans out, keep them for the next time you make another pie).  Turn the oven to 325 and put the pie dough into the oven for about 10 to 15 minutes.  But keep and eye on it.   It's ok if the pie dough turns light, light brown, but do not let it turn golden.  After it is done take it out and let it cool.
Next take the filling out of the refrigerator and pour it into the cooled pie crust.   Place into the oven and turn the oven to 400 and cook for 45 to 55 minutes.  Again keep an eye on it.   Your pie will be done when you can stick a tooth pick in the middle and it comes out clean.  And another thing, it is ok if the very middle of the pie is a tad liquidity, that fine.  As long as the whole pie has a nice Golden Brown Color to it.   Let the Pie rest for 1 hour.  Yeah I know that hard, but this allows the pie to settle and firm up.   It like when you take a cookie out of the oven, it soft at first then as it cool it get hard.

Additional notes: Letting the pie rest, let it firm up and you can make these pies up ahead of time and freeze them, and all you have to do is let them thaw for a hour. 

Get a big spoon full of whip Cream and dig in.     

PERSIMMON PIE

PERSIMMON PIE
If you love persimmons and you love pie, this is a keeper.   And also a nice change from pumpkin pie.   I adore pumpkin pie, but it's amazing how persimmons come pretty darn close to pumpkin, but you'll taste the subtle notes of the persimmons which is very  yummy.  I absolutely adore ginger, nutmeg, cinnamon and cloves in my pies. I have added them, but if you feel that you do not need to be added feel free to omit them.  This make a great addition to the ThanksGiving table or for any special occasions.

NOTE: To really get the full flavor of this pie, use freshly grated or crushed spices.

INGREDIENTS:

DOUGH

2 Sticks of butter.  Cut into cubes and chilled in the freezer
3 to 5 Tablespoons of Ice water.
4 cups of flour.

FILLING:
1 3/4 Cup of Very Ripe Persimmons    
3 Eggs 
3/4 Cup Sugar
1 Cup of Condensed Milk
5 Table spoons of flour
1 Teaspoon Cinnamon
1/2 Teaspoon ground fresh cloves
1/2 Teaspoon nutmeg freshly grated.
1/2 or more of freshly grated Ginger.

METHOD OF PREPARATION:

Have either a glass pie dish ready or a foil one, either will do fine.

FIRST: MAKING THE DOUGH.

Put the four cups of flour into a large glass dish and add the 2 cups of diced chilled butter.  Now with either a pastry knife or your fingers.  Work the butter into the flour until it look like a course bread meal and no big clumps of butter remain.  Next add 3 table spoons at a time of cold ice water and mix into the mixture until it starts to hold, if need be add 2 more tablespoons.  Do not get discouraged at this point.  Think of it as compacting a snow ball. Keep working the mixture into a dough ball and compacting it as you go.   After you have your ball, you do not need to kneed it.  Put it back into the glass dish and cover it with plastic wrap and rest it in the refrigerator for about 30 minutes.

SECOND:  MAKING THE PIE FILLING 
Get your Persimmons and with a vegetable peeler peel them and cut the tops off.   Cut them into small chunks and put them in a bowl, them smash them with a potato smasher.  It better to smash them then use your food processor, which will draw out more water. Smash them as good as you can, if their is big piece here and their that is fine.  Set this bowl aside.   Now break your eggs into another bowl and beat with a egg beater for about 2 minutes then add the sugar, keep beating. Then pour in the condensed milk, beat in. Add all the freshly grated or crushed spices, beat in.  Now add the smashed persimmon, beat in and last but not least add the 5 Table spoons of flour and beat in.  Cover and put in the refrigerator.

THIRD: BLIND BAKING THE PIE DOUGH & COOKING

Remove the Pie Dough from the refrigerator. Sprinkle flour on your cutting board and place the dough ball on the cutting board.  Now start to roll the dough out, making sure that it does not stick to the cutting board.  Keep on rolling it out until it is thin and look about the size of your pie dish.  Now very carefully use your rolling pin to roll the dough on to and unroll it on to the pie dish to see if it fits.  If not roll it back on to the pin and roll it out more.  Note: Practice Makes Prefect, so don't give up on this part.  Once your pie dough is the right size, gently push in into shape of the pie dish.  When it come to this part I go for the rustic look, either way it's going to be yummy, but if you want to try some pretty shapes go for it.   This is your pie and your creation.   Next use a tooth pick to poke a lot of holes into the bottom of the pit dough, then put about a handful of dried beans on top of the dough.  (Don't throw the beans out, keep them for the next time you make another pie).  Turn the oven to 325 and put the pie dough into the oven for about 10 to 15 minutes.  But keep and eye on it.   It's ok if the pie dough turns light, light brown, but do not let it turn golden.  After it is done take it out and let it cool.  
Next take the filling out of the refrigerator and pour it into the cooled pie crust.   Place into the oven and turn the oven to 400 and cook for 45 to 55 minutes.  Again keep an eye on it.   Your pie will be done when you can stick a tooth pick in the middle and it comes out clean.  And another thing, it is ok if the very middle of the pie is a tad liquidity, that fine.  As long as the whole pie has a nice Golden Brown Color to it.   Let the Pie rest for 1 hour.  Yeah I know that hard, but this allows the pie to settle and firm up.   It like when you take a cookie out of the oven, it soft at first then as it cool it get hard.

Additional notes: You can make these up ahead of time and freeze them, and all you have to do is let them thaw for a hour or a half.   

With a scoop of vanilla ice cream this is dreamy.  Enjoy.

PERSIMMON MUFFINS

PERSIMMON MUFFINS

What do you do with a bag full of persimmons?  You make Muffins and Pies.  :)    These go so well with a hot cup of coffee or tea on a cold winters night.

INGREDIENTS:

2 Large Persimmons
1 Cup of all purpose flour.
1 Cup of Corn Starch.
1 Egg
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
2 oz or 6 1/2 Tablespoons Brown Sugar
1/2 Teaspoon of Baking Soda.
1/2 Teaspoon of Baking Powder.
2 oz or 6 1/2 Table Spoons of Olive oil or Vegetable oil. 
Paper muffin cups (optional).    I don't really like using them, but that me. 

METHOD OF PREPARATION:

Note: You will need a muffin Tin. You can spray it or butter it.

FIRST:
Cut the tops off and peel the persimmons with a vegetable peeler.  Next dice up the persimmons and put in a glass bowl.   Then use a mash potato masher and mash it up really good and if there is some bigger chunks left that is totally okay.   Next break the egg into the mixture and add the cinnamon, nutmeg, brown sugar, baking soda and powder, and oil.   Mix all with a wooden spoon very well.
Combined the flour and corn starch together and add about a half of cup to the batter. Mix until all the flour is incorporated into the batter.  Add a half cup more and mix again until the second batch of flour is incorporated.  The batter should have a thick and moist look, but not dry.   It should not be runny.  Now take your strayed muffin tin and add spoon fulls of batter to each cup until all are full.  If they heap over that okay to.  But make sure their all sort of evenly filled.  If you have empty cups in the muffin tray. Place the Tin in the oven and take care to carefully fill all the empty cups with hot water. This is help the muffin tray not warp as it heat up.  
Now Set the oven at 325.  Have a tooth pick ready to check the muffins.   Remember the more batter the longer it will take, the less the shorter it will take to cook.
Note: Use the biggest muffin in the tray to help you judge them when their done.  When you stick the tooth pick into it, it should come out clean.  And the finished muffins should have a nice golden look to them.    After their done pull the muffin tin out and remove the muffins and put them on a wire rack to cool.  

A big tall glass of milk also is good with these muffins.  Enjoy.

TATALE

TATALE

Have some bananas that are too over ripe to eat?  Please don't throw them out. Instead make a delicious treat called Tatale.  Quick and very easy to make, these yummy little treats are great for a snack, breakfast or lunch.

NOTE:  A really good (over ripe) banana should have lots of dark spots on the skin, in big patches or small speckles, this is pure sugar. The banana should also hold shape.   Do not use if it is passed over ripe.  

INGREDIENTS 

2 Very ripe bananas.
1/2 cup self rising flour
5 Tablespoons of chopped onion.
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg.
1 teaspoon chili garlic sauce (optional)
1 Egg
Peanut oil for frying.
And paper towel on a plat to drain your Tatale.
METHOD OF PREPARATION:

FIRST:
In a large bowl smash up the banana with a potato smasher really good. Next add the 5 tablespoons of onions, cinnamon, nutmeg, chili garlic sauce, and egg and mix well with a wooden spoon.  Next add the flour and mix well.  If the batter appears to be to dry add one tablespoon of milk.

SECOND:  Cook on Medium Low  
Now get a good size frying pan and add about as much oil that when you put your finger in the pan, it just make the very tip of your finger wet with oil.  Turn the stove top to Medium low, let the oil warm up and then add about a good tablespoon of batter to the oil.  Let it cook and as it bubbles it will turn nice and golden on the bottom.  Flip and cook the other side until golden.   Drain on papers towels. Turn the stove top down to low to cool the oil.  Keep in mind you are in control temperature, If the Tatale look a little too dark turn the stove top to a lower, taking too long, turn up a little. But do not go over Medium low.

These go good with maple syrup.

Enjoy

CRACKERS FROM SAMOS GREECE

CRACKERS FROM SAMOS GREECE.

Once you get the hang of how to make these, I assure you that these will be a family favorite.  And they really beat any thing you can find at the store.

INGREDIENTS.
2 1/2 cups flour.
3/4 cup warm water.
1 egg.
1/4 cup of olive oil.
Peanut oil for frying.
Parmesan Cheese  for sprinkling on top of warm crackers.
NOTE: Basically you can top these crackers with anything you want.  Tuna salad is really yummy or sprinkles with some hot sauce if you like yours a bit spicy.

METHOD OF PREPARATION

FIRST:
Mix the olive oil into the flour and cut it in mixing it well. Next add the egg to the mixture and chop it in. Keep mixing until the flour has some what of a mealy course texture. Next add the warm water a little bit at a time to the flour mixture and keep working it in by cutting with the spoon.  Add a little bit more water and repeat until you get a really rough dough.
Now use your hand, sprinkle some flour over the dough and with push the dough down with your knuckles and then lift and fold the edges inward, repeat until the dough starts to hold shape.  Add a little sprinkle of flour when necessary. Knead for about 3 to 4 minutes.
The dough should be nice and smooth and soft and pliable.  If the dough is really dry add one table spoon of warm water. If the dough is really moist add one tablespoon of flour.
Put dough back in bowl and let rest for 20 minutes.

SECOND:
Cut the dough into fourths.  Leave on piece on the cutting board and cover the remaining so it does not dry out.  With the piece you have roll it out like your making a snake about 12 inches or more.
Then cut about 1 inch piece off the rope. And make sure their all about the same size.  If you feel the rope is too thin or too thick adjust the side when you make it again.  Now take on little piece and roll it out like another snake and then gently roll over that with the rolling pin.  Here the fun part. You know how a snail shell is spiraled, right. Take you snake and roll it until it looks like a snail shell and pinch it at the end to seal it.  Next dust the cutting board and lay the little snail spiral down and roll it out with the rolling pin.  Repeat with all the dough.  Do not stack they will stick to one another.  It better to have the oil hot and ready so as you make them you can fry them.  This dough will dry out really fast. Have a plate with paper towel ready to drain off the oil.

THIRD: 
Heat the oil on high, and check it by adding a little bit of dough. When the dough starts to bubble it's ready. If the oil is too hot turn it down and then let it heat back up, so your cracker don't burn.
Put about three crackers in at a time and fry until golden brown, turn over to check each side. Once both side are light golden/ golden. Remove and drain and sprinkle with cheese. Repeat until all the crackers are done.  You can keep the oven on the lowest temperature to keep them warm.  After that eat.

FOURTH: FREEZING.
Maybe you do not want to use all the dough at once.  Hold back one or two piece and wrap in wax paper then wrap in foil and freeze.   Ready to use it? Take the frozen dough out, unwrap and let thaw out for about a hour or a 1 and a 1/2.  Knead until the dough is pliable and their is not icy feel to the middle.

ENJOY.

PIGGY COOKIES

PIGGY COOKIES

I love my piggy cookies.  There fun to make and really fun to eat.  And I the reason I think they're called piggy cookies well, because you can't stop eating them. This is a excellent recipe to make with kids. And it's so easy you can do it with your eye closed practically.

OVEN AT 400 for 10 to 12 minutes.  If the cookies are smaller, use less time and watch them. Larger maybe a little bit longer again watch them.

INGREDIENTS:
2 Cups All purpose flour
1 1/2 Teaspoons Unsweetened Cocoa Powder
1/2 Cup packed dark brown Sugar
4 Teaspoons Baking Powder
2 Teaspoon Cinnamon
1 Stick of butter cut in to chunks.  1 stick equals 4 oz or 1/2 cup.
1/3 Cup milk (Add one tablespoon at a time)
1/2 Teaspoon Vanilla Extract.

FOR FROSTING
5 to 6 Table Spoons of Powdered Sugar
1 Teaspoon of vanilla extract.  Mix in very well.
Milk add one teaspoon at a time and stir until you get a thick past, then add one more teaspoon.  The mixture should be a tad runny, but still thick.

METHOD OF PREPARATION:

You will need a cookie cutter, if you have a piggy shaped cutter great, if not any will do.  I use a three inch round.  I like my piggy cookie big.  And you will need a cookie baking tray.

FIRST: 
Mix really well the flour, baking powder, cocoa, and dark brown sugar in a large bowl.   Next add the chopped butter and time to get your hand into the mixtuer.  Squish the butter to incorporated it in.  So Squish, squish, squish until you can't find anything more to squish and the flour looks mealy.   Next add the teaspoon of vanilla extract to a tablespoon of milk and add to the flour. Mix in then add another table spoon of milk until the 1/3 of milk is gone.  The dough should be moist to dry, but not wet.   Trouble shooting. If the dough is too wet add a table spoon more flour. If the dough is too dry add a half of a tablespoon of milk.   Knead well.

SECOND:   
Now on a very flour surface roll out the dough, but no a hard roll, just easy. The size and shape and thickness is up to you. No matter how you roll and cut it, it will work.  Just keep in mind you have to watch it.  The smaller some thing is the faster it will cook. The larger the longer.
Piggy cookies are kind of hard to tell when their done, because their already dark. Poke the cookie with a tooth pick to check if they are done.  And it's okay to take one out, cut it into four quarters and test it.    After they are done cooking cool all the cookies on a cookie rack. When they're cooled add the frosting on top with a pastry brush.  Add one layer, let dry then add another layer. You can add as many layers as you want.  And make sure you have some paper towel underneath the cookies, because the frosting will drip.


Enjoy with a cool glass of milk or hot coffee and tea.

FRENCH FRIES

FRENCH FRIES.

My hubby and I love homemade french fries. And if you want to get creative you can use, Red potatoes, Yukon Gold Potatoes, Yams, Sweet Potatoes or any type of starchy spud.  They will all have their own unique flavor and texture.  And their Awesome with hamburgers or hot dogs.

INGREDIENTS:
1/2 lb of potatoes. About 4 to 5 Potatoes.  Washed and Peeled or Unpeeled your choice.
Peanut oil.

METHOD OF PREPARATION:

Have a medium cooking pot ready, a large pan for frying & having metal prongs are handy for flipping over the fries and removing them from the oil.

NOTE: POINT TO PONDER.  Home made fires look and taste different than fast food and restaurant fries.  Why is that?  Well be cause in the food industry all the fries are fully cooked in different oils then frozen, before they are sent off to the different restaurants. When you get your fries, they are only being rewarmed by the oil and not cooked.  And some of the stuff they add to make you crave them.    If you still like them that ok, but be sure to give homemade a try.

FIRST: CUTTING THE POTATOES.
Cut the potato into round disks a little smaller than the width of your fingernail. You should be able to cut off thin slices about 6 to 8 of them depending on the size of the potato. Then take the disk and lay them flat and cut them again 3 to 4 times until you have french fries.  Try to keep them all the same size, but it's totally ok if some of them look thinner or thicker.  And take into consideration on the size of your potatos, if it's bigger you will get more french fries, smaller less.

SECOND: BOILING THE POTATOES.
After all the potatoes are cut, put them into a medium pot with water and bring the water to a boil. Let boil for about 1 to 2 minutes.  Check the potatoes so they don't over cook.  When you test one take it out, put it on the cutting board, if a knife cut thought it easily with no crunch. Take them off the burner.   The fry should be able to hold together when you pick it up, if it falls apart it's over cooked.
Drain off the water in a separate pan to cool, then drain off as much water from the fries as you can.

THIRD: DRYING
Cover a cookie tray with paper towel or a clean dish rag and dump the fries on to the paper towel covering the cookie tray.  And gently dab the fries with paper towels trying to soak up as much water as possible.  Next again gently roll the fries off paper towel and on to the cookie tray, to remove more wetness. You can heat the oven on a low setting and leave the fries in the over for about 5 to 10 minutes.  Check them anyway.  When they look less damp then they were when you took them out of the water.  Now it's time to fry.

FORTH: FRYING.
Note: Frying might take awhile. 
Note: If you already have a deep fryer, frying will be a lot easier.
Pour the peanut oil into a large pan so a little more than the tip of your finger is covered in oil.  Turn the stove top to high.  Add a small piece of fry to the oil, when the fry starts to bubble it's time to put in the first batch of fries.  Try to keep the fries all lose and evenly places across the pan so they don't crowd each other.  It's ok if one or two do.
Watch your fries, they will start to turn golden, when this happens they are done. Have paper towel ready to drain off the oil when their done.  Hot fries are so good.
NOTE: Another way to tell that they are done hold a raw fry back and as the fries cook take one out and compare it to the raw one. You'll be able to see the differents.

Grab your favorite dipping sauce and nom away.

UPDATE ON MY YOU TUBE VIDEOS

UPDATE ON MY YOU TUBE VIDEO

Well it was fun while it lasted.  And I do not regret  doing it, but my You Cam decided to die completely on me.  I do not have the means to fix it. So I will no longer be able to make any more videos.  However I will leave up the 246 videos that I made. If you want to see more of my recipes I will be adding more to my Blogger site and Google + site.  

http://susenkitchencorner.blogspot.com/2014/10/update-on-my-you-tube-videos.html 

STUFFED SHELLS

STUFFED SHELLS

This is a great recipe for either a  vegetarian or carnivore either way everybody will be happy.  And this is one of the recipes that freezes really well. So you can make a lot of it freeze it (don't forget to date it) and then in the case of food emergency wahlla dinner ready for a hungry family.
If you are a veggie person just leave out the meat.

Have a (about) 14 by 9 inch glass dish or casserole dish ready.

INGREDIENTS:
1 lb of meat.  Turkey, beef, pork, basically your choice.
2 Tablespoons of olive oil.
1 Large Onion chopped
4 cloves of garlic chopped.
1 Jalapeno chopped (optional)
1 Box of Jumbo Shells  Brand (Ronzoni) or 12 oz of shell.
32 oz of Ricotta Cheese
3 cans 8 oz of Tomato sauce.
1 can 12 oz Tomato paste.
15 oz can of Stewed Tomatos.
1 package of frozen or fresh spinach.
2 cups or 8 oz of shredded Mozzarella cheese.
1 Teaspoon of each your choice.  Nutmeg, Cinnamon, Cumin, Black Pepper, Basil.

METHOD OF PREPARATION. 

FIRST: COOKING THE SHELLS  Cooking the Shells
Fill a pot with water. Turn stove top to high. As soon as you see little bubbles add the shells to the water.  Stir the shells to prevent from sticking together.  If need be turn down the burner to Med-High  the noodles will still cook.  Leaving the water on high the entire time will only make the water boil up and over.  The noodles will cook at Med-High, Medium, and even Medium Low.   Test the noodles along the way.  When you see white foam on top of the water, that is when their close to being done.  That is the starch coming out.
1. If  it's chewy, it's not done.   
2. If it's a little less chewy, but still not soft, it's still  not done.  
3. If  it is soft and not mushy, it's probably done.  

Turn off the burner and drain the hot water off in a separate bowl. Add cold water to the shells and leave until they are easy to handle. 
NEXT Putting shells together. First drain off the water. Next check out the shell their will be nice shell and mangled shells. Pick up a nice shell and double it up with a torn shell.  Have a plate out to set the shell on as you put them together.  So when your done you will have shells that are doubled up.  If their is any left over tear them up and put them on top of the finished food. Cover the shells up really well and set aside.

SECOND: CHOPPING VEGGIES AND SAUTEING 
Chop the onions, garlic, and jalapenos. Place all in large pan and add two table spoons of olive oil.  Saute on Medium, stir occasionally  To help you keep track of when the mixture is done sauteing, hold back a piece of very white onion. As the onions cook they will turn translucent, as soon as this happens their done. KEEP the burner on Medium. Now you can add the meat.

THIRD: CHOPPING & COOKING THE GROUND MEAT. 
NOTE: When handling meat always wash your hands and keep meat and veggies separated.
NOTE: If you want you can add about a cup full of soup broth to this mixture. It keeps it from drying out and sticking to the pan and adds flavor.
Chop chop chop keep chopping up the meat with a wooden spoon.
When you start to notice that their is less pink meat and more cooked meat. Break up bigger pieces into smaller pieces until all the pink is gone. Now when you start to see little to no pink raw meat, place a fitting lid in the pan and turn down to low and let simmer.  As it simmers their will be a lot of liquid in the pan, that fine. If it seems dry add a ladle full of broth.   The meat can cooking like this for 10 to 15 minutes longer if you want to be safe. And don't worry the meat will not dry out, because of the liquid.

FOURTH. DRAINING THE COOKED MEAT.
Now after the meat is done cooking.  Very carefully push all the meat to one side of the pan.  Tilt the pan a little, so all the grease goes to one side. Scoop out the grease and put in a container. Let it cool then put in the freezer.  TIP:  Instead of tossing the fat the next time you cook meat, place the frozen meat juices in a pan and heat up and add to the new cooking meat.  Their is nothing wrong with this, it will just add more flavor.  This is in case you don't have soup broth.

Keep the meat warmed in the oven on low.

FIFTH:
Open the tomato sauce, tomato paste, and stewed tomatoes and add to your pot and turn the stove to medium add a few spices if you like.  I like to add cinnamon and basil. Let this cook until it start to bubble, then turn down to low and simmer for about 5 minutes, stir occasionally.
  
SIXTH: COOKING FRESH OR FROZEN SPINACH
Frozen:  For frozen I am going to have to recommend following the packaging instructions.
For Fresh:   10oz or a nice bundle.   Wash clean and dry.  Add a tablespoon or olive oil or butter to a pan.  Turn burner to Medium low. And cook until the spinach is wilted and darker in color. As soon as all the spinach is wilted it is done.

SEVENTH:  Grate your cheese, then mix the spinach, ricotta cheese and mozzarella together. 
Note: hold some Mozzarella Cheese back to sprinkle over the top of the shells and tomato sauce.

EIGHTH:  ASSEMBLING YOUR SHELLS
Now that every thing is cooked have everything placed in front of you so you can stuff the shells and place them in the glass dish.
1.Grab one of the shells. With a spoon scoop a tablespoon or more of meat into the shell.
2. Next scoop a tablespoon or more of Cheezy mixture on top of the meat and flatten it out.
3. As you fill each shell place the shell really close to each other until the whole glass dish is filled up.
4. If their is any left over shells or cheese mixture scatter on top of filled shells.
5.  Now pour tomato mixture over filled shells and sprinkle any extra grated cheese over the top.
Finally Set the oven to 375 and cook for 35 minutes or until the cheese is melted.

ENJOY

THE METHOD TO MY MADNESS.

THE METHOD TO MY MADNESS   

Every time you cook it's a opportunity to learn something anew, about the same recipe.   

Tortillas is a very good example of the above statement. It has very simple ingredients, yet if you use your imagination you can use anything to create endless combinations of the same thing with different textures and different out comes. Some people believe that you only have to have all the same ingredients to make tortillas. Nope!  Substitute milk for coconut milk, half and half, if your really low on milk half water and half milk, soup broth, condensed milk cut with water...and on and on.  I made a lot of different types. When you know how to create tortillas in so many ways you will soon discover that when money gets tight, you'll still be able to make your tortillas.  All these skills add up and help you get buy in the tight times.

When I started cooking for my self and my husband it was all trial and error. I was not the type to gravitate towards T.V cooking shows or rely on a certain cook book. I had no cook books. But what I did have is lot's and lot's of notes that I had collected over a long period of time.  From different ideas, yes some from magazines, some from cook books that I could not afford and others from the internet.  And when I mean trial and error I really mean trial and error.  Cooking from notes is a lot different than having the whole recipe in front of you.  It happened this way and I am really glad it did, it forced me to be more imaginative and really focus in on what I was making.  I am  highly detail oriented and notice the difference between things, and other subtle nuances.  Here is what I've learned and here is how to make the most of what you have. As prices go up and up, being creative in how you prepare your meals is paramount, because it is what get you from day to day, week to week, month to month and year to year.

1st. SHOPPING: KEEP IT SIMPLE & BORING.
You enter the shopping center or out door farmers market and all your thinking about is food and more food and oh look there's this and that.  But what you have to keep in mind ,is keep your shopping list simple and boring, yeah I now it's not exciting, but in the long run it will save you money. This is only an example you can change it to fit you life style any which way, so here is the trick.  Monday- Friday make very simple meals, nothing exciting, but still good. Then on Saturday and Sunday try something fun or different, save the special exciting meals for the week ends.  Learn how to maintain a pattern like this and in time you will see it does save you money. Now if you get distracted by fancy meal thought out the week, you know the one with the fancy names that only make enough food for two people and you end up spending $25.00 a plate. Your not going to be saving money.

2nd. RESTAURANT ROBBERY
The fastest way to drain your bank account is to eat out. You will not save money. If you have the income to do so great, but keep in mind if you add up all your receipt after one month of eating out and you can afford to buy a small car, your really wasting money, and your wreaking havok on your health.  Restaurants don't think about keeping you healthy, they stuff all their recipes with butter, eggs and rich sauces.  And if you drink, were talking calorie explosion.

2nd : THE PIT FALL OF COUPONS.
Are you really saving money when you come home with 50 tubes of tooth paste. How is tooth paste  going to feed your family? Coupons trick us in to spending money else where. Consider this when your driving your vehicle to save money with your coupons,  add the price of the gas on to the items you purchased, it might be cents, but over time your losing money. Purchase things you can use for meals that you are going to make. If you purchase 50 cans of peas, but don't really like peas and don't use them, that's a waste.  I know people who buy just to buy.  This is all for now I might go deeper into this subject in another post. If your going to use coupons, use them on things your going to make with meals with.  To really utilize your coupons make sure you purchasing your items with in a reasonable distance from where you live.

3rd.  PLANNING OUT A MEAL
 When your trying to figure out and plan a meals for the week, plan it to what you already have. If you plan it for things you don't have for instance like a new recipe with expensive ingredients, your going to find your self spending a lot more money and your fancy meal might only be enough for every one with no left overs. Utilize what you already have instead of going out and buying more food. Avoid recipes that have unique and specialized ingredients and stick to recipes that you know exactly what all the ingredients are and have on hand or know you can improvise. For example if it asks for carrots add another vegetables and so on.  Now I'm not trying to be a spoil sport, but save the special recipes for special times when you do have a little bit more money to play with.  If you rely on specialty recipes for all your meals, say good buy to your money, because it will go fast.

4th.  HOW TO INTEGRATE A MEAL IN TO ANOTHER + LEFT OVERS
All of the recipes I provide can be mix with each other.
Here is an example.
1. DIRTY RICE:  Put between two tortillas with cheese, Add it to soup broth.
2. MANDARIN PANCAKES:  Go good with any type of left over meat, scrambled eggs, left over rice and veggies, tuna salad. Basically anything you can think of that sound yummy even the dirty rice
 the ideas are endless if it sounds good try it.   And keep in mind any stir fry you have left over can be turned into a soup.  All you have to do is heat up the broth and add the veggies. All ways think ahead, what can I do. Here is another thing that I do.  Lets use Dirty rice for an example when the meat and rice is done cooking do not mix it together, but rather dish it up in separate bowls and freeze it separate.  This way you can use if for another idea. I tend to dish up soup like this so, it leave the broth free for other stuff, gravy, using it to cook meat in. I am always thinking ahead and every thing is used up even if it's two spoon full of stir fry veggies from a dinner that can be make in to a soup with rice and broth.  This is why I advocate for saving leftovers, it really saves you money.  Another important thing too is learning how to treat your refrigerator and freezer like a moving conveyor belt, say what?  Yes a conveyor belt, if you find a why to keep thing organized, dated and utilizing what is at hand, this will save you money.  It takes a little practice and a little enginuity and once you find your own method you'll will start to see money being saved.  

BREAKFAST PANCAKES

BREAKFAST PANCAKES

Nothing says yummy like a plate full of pancakes with syrup.
And this is really fun to make with kids too. This is a very easy recipe for them to do as a team or by them selves and they get to add their own topping to the pancake.
And the totally awesome part is that you can make your own  specialty pancakes. That will be 100% home made.    Pancakes are a great money saver. You can make a lot of them ahead of time.  And their great in an dinner idea emergency.  Fast and filling.

INGREDIENTS:

2 Cups of unbleached flour.
1 Teaspoons of Baking Powder
1 Teaspoon of Baking Soda
2 Cup milk
2 eggs. Any size
Goodies to sprinkle on your pancakes such as
RAISINS * CHOCOLATE CHIPS * GOLDEN RAISINS * ALMOND SLICES *  COCONUT * CRASINS or any type of dried fruit.  

METHOD OF PREPARATION:
Have your pan preheated on low or medium low.  If it's too hot turn it down to low.  
1. If you are using a spray, it is ok to let the pan warm.
2. If you are using butter, Do not warm pan, but rather when your done mixing the batter then turn on the stove, this way you will not burn the butter.  So for this time put the batter in the gently warmed pan, and by the time it is done, the pan will be warm enough

FIRST:   WHISK WHISK WHISK
Note: If the eggs are small or med, you can add a extra egg if you want.  
Mix Baking Powder into flour really good and then in another bowl mix the eggs into the milk.  Then proceed to add the flour, but not all at once.  Gradually add the flour in big scoops and mix each batch in really good.
 The consistency of the batter:
1. If it holds on to the spoon when you lift the spoon too thick.
2. If you hold up the spoon and it fall of in large globs. Still to thick.
3. If it falls off faster, but is not very runny. Nope
4. Now if you hold a spoon full of batter up and the batter is not overly runny and falls off the spoon in a nice stream this is good.

NOTE: If the batter is too thick add more milk a tablespoon at a time. If the batter is too runny add in flour a table spoon at a time.   

SECOND:   COOKING
Note: The first pancake always turns out lighter, this is totally ok.
Note: Have your fixing ready to sprinkle on top of the batter.  Almonds, raisins..etc.
Have your skillet or pan either heated or ready to go with the butter.
Use a tablespoon or a large soup spoon to ladle the batter into the middle of the pan and very gently using the back of the spoon shape the batter in to a circle.
As the pancake cooks watch for bubble to start to appear, as soon as you see a lot of bubbles add the topping of your choice in a few sprinkles here and their.  Then with a metal spatula flip the pancake over to cook on the other side.   Be sure to very gently press down on the pancake with the spatula.
As it cooks you will see it rise up.  When both side are golden brown it is done.
The remaining pancake should have a more even golden color, because the pan is at temperature.

THIRD:  FREEZING
If you have a cookie wrack for cooling this is prefect, but make sure the air reaches the underside.  When they are cooled wrap each one in wax paper then foil, so they're separately wrapped and not touching each other, that way they won't stick to each other when you get them out to use them.
Put all into a large freezer bag or if you have a container that works too.

FOURTH: THAWING 
Take out as many as you want and unwrap.
1st method:  Heat up pan on low to medium low and rewarm them that way.  Until the middle is no longer frozen.
2nd method:  A Toaster oven or oven work great.  Put the pancakes in the oven or toaster oven. The oven you can turn to 300 and watch the pancakes till their heated though.  All they have to be is warmed not cooked.  The toaster oven same thing.  Now just to clarify the toaster oven that you
 open up like a regular oven.

And their you go real 100% home made frozen pan cakes and you know exactly what is in them.
And I have a recipe for Blackberry syrup that on here. mmmmmm

For the picture above. The apple topping is super easy. Chop a apple in to bite size piece, put in a pan add about two table spoon sugar and cook on medium heat until the sugar is melted and the apples are warmed.  

HAPPY PANCAKING!

DIRTY RICE/NOODLES

DIRTY RICE OR NOODLES. 

Whether it Dirty rice or Dirty noodles this is a great money saving dish. Simple versitle and very filling. And you can use any veggies you want. Instead of carrots and celery, use broccoli, bell peppers, cauliflower, or any other veggie you have. Use your imagination and create your own yummy version.
Note: You can cook things separately and keep them in a gently warm oven until the rest of the food is done.  

Important Note: The rice one freezes very well. However the noodle one does not.  So I suggest do not mix in the noodles like you do the rice.  Add the noddles to the bowl and add the meat on top. This way you can freeze the meat. Then make new noddles later on and they will taste fresh and yummy.
INGREDIENTS:  
2 to 3 Cup cooked rice.  Any type is fine.
1 to 3 Cup Cooked noodles. Any type is fine.
1 to 2 pounds of ground meat, your choice.
1 cup of Ketshup.
1 can of stewed tomatoes
1 4  oz can of tomato paste.
2 Tablespoons of olive oil.
1 Whole Sweet onion. DICED Or Red, or white, or your choice.
2 to 5 cloves garlic peeled and sliced. MINCED
1 Jalapenos (Optional) DICED
1 Poblano pepper (Optional) DICED
5 Sage Leaves  MINCED
1 Half of a Red bell Pepper DICED.
1 Half of a Green Bell Pepper. DICED
2 Celery Chopped
1 Carrot, DICED
1 Half of a Yellow Zucchine DICED
1 Teaspoon of each of these spices (YOUR CHOICE) Cinnamon, Cumin, Oregano, Basil, Thyme, Rosemary, White Pepper, Black Pepper, Turmeric, or  maybe a spice you have that I don't know about.
And Grated Cheedar Cheese to put on top.

FIRST: COOKING THE RICE
CONVERSION FOR RICE:  1 1/4 CUP = 288 KILO = 8  5/8  Oz = 245 GRAMS = 17 TABLESPOONS.

FOR WATER 32 TABLESPOONS IS EQUAL TO 1  3/4 CUPS

1 1/4 CUP LONG GRAIN RICE

1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.

2ND. ADD 32 TABLESPOONS OR  1 3/4 CUP WATER TO RICE.

3RD. PUT THE POT ON THE STOVE.

4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.

5. AS SOON AS YOU SEE THE RICE IT SELF AND LITTLE TO NO BUBBLES COMING OUT OF THE RICE. SHUT THE BURNER OFF AND REST RICE FOR ABOUT 10 to 15 MINUTE MORE.
NOTE: This can be out on the burner until the food is done. 

SECOND: IF YOUR USING NOODLES  NOTE: NO LID REQUIRED.
Fill a large pot with water and turn the burner on High.  As soon as you see small bubbles bubbling up from the bottom in little lines toward the top, put your noddles in. Stir frequently with wooden spoon to keep from sticking.  As soon as the water really starts to boil, turn the burner down to Medium High.  When you see white foam start to float on top of the water the noddles are close to being done, that means the starch  is coming out. Take one our periodically, let it cool and taste it. 
1. If  it's chewy, it's not done.   
2. If it's a little less chewy, but still not soft, it's still  not done.  
3. If  it is soft and not mushy, it's probably done.  Turn off the burner and drain the hot water off in a separate bowl, to let the water cool. 
4. Lightly drizzle salad oil or olive oil over the noodles and mix in. This will keep the noodles from sticking togetheir.  
Set aside and cover with a lid to keep warm and so they don't dry out.  They will be find until the dinner is done.

THIRD: COOKING THE MEAT.  Cook the Meat at Med-High...
Get a large pan out enough to contain either 1 pound or 2 pounds of meat.
1. If the meat is frozen.
a. Thaw it in your microwave, if you have a inverter defroster.
b. Thaw in the refrigerator. The best thing to do is put it in the refrigerator the day before, toward the front front of the refrigerator.

Next minced the garlic and put it in the pan, Then dice the onion add to the pan with the diced whole jalapenos and anaheim peppers.  Add two tablespoons olive oil and sautee.  

Tip: Hold back a picec of uncooked onion and compair it to what you are cooking, as soon as it looks shiny and a bit transparent you can add the meat.

Next add all the spices and with a wooden spoon break the meat in to smaller and smaller piece.
Note: This is a great time if you have it to add some stock or broth to the meat. mmmm my favorite thing to do.
 If you are add about  1/2 cup for 1 pound of meat or 3/4 cups or less to 2 pounds of meat.

Note: If the bottom of the pan is getting dry add more broth.  It is also ok to add a little water, but soup has more flavor.

Cover the cooking meat with a lid and periodically lift the lid and chop chop chop, breaking the meat apart and watching all the pink meat turn brown.  As you watch the pink areas turn brown, break more meat up to make sure their no pockets of raw meat. When you feel you can not see any more pink meat, turn the burner down to low, put the lid back on and let cook on low for about another 10 minutes more.
Next drain off grease.  Tilt the pan gently and push all the meat to the higher side and ladle off the grease into a metal can to freeze, then throw away.

NEXT  Add Ketsup, tomato paste, and stewed tomatoes to the meat.  Put the lid on and let simmer on low until the veggies are done cooking.

FOURTH: COOKING THE VEGGIES
Note: When the carrots are cooked the veggies are done.  Cool one and taste it.
In another pan add diced carrots, zucchini and both bell peppers.  Turn on high and with a wooden spoon stir. As the veggies cook from the high heat of the pan, some of the edges of the veggies might blacken, a little bit.  This usually cooks really fast.  As soon as the carrots are done, turn off

FIFTH:  IN A BIG BOWL.   
1. Mix Rice, Meat, & Veggies. Stir well.  
2.  Mix Cooked Veggies and Meat together. Keep noodles on the side.

EXTRA NOTE:  
1. Have some extra stock or broth.  Thaw the soup out and bring to a boil, turn to low and cook for a bit.  In a bowl add some of the Dirty rice or noodles and pour soup over it.  This is so yummy. 

2. Made some fresh tortillas, grade some cheese on the tortilla add the Dirty rice or noddles.  Yummy. 

3. Or be inventive and see what happens. :)


EASY CUCUMBER SALAD
1. Slice a whole cucumber thinly.
2. Hand full or raisins.
3. Sprinkle of slivered almonds or any other nut.
4. Drizzle of honey.
5. Drizzle of White Balsamic Vinegar or Dark Vinegar. 



Happy eats.

SPAHGETTI SQUASH SOUP WITH SHRIMP & BOK CHOY

SPAGHETTI SQUASH SOUP WITH SHRIMP & BOK CHOY

This is one of my favorite comfort foods.  Healthy and easy to make.

INGREDIENTS:
1 Spaghetti squash.
1 Bag of Medium sized shrimp.
1 Medium head of Bok Choy.
A Large hand full fresh cilantro.
4 to 5 cloves of garlic
6 to 7 cups home made stock or broth.
3 Tablespoons of Olive oil.






FIRST: COOKING THE SPAGHETTI SQUASH
NOTE: Cooked Spaghetti squash will have al dente taste to it, meaning it will have some crunch to it, this is perfectly fine.  & It's ok to let the spaghetti squash cool as your preparing the other food.
Very carefully cut the squash in half and clean out the seeds.  Place  both pieces in the double boiler face down.  Pour about 4 to 5 cups of water in the bottom or more depending the size of your double boiler.
Bring the water to a boil with the lid on and let boil.  Keep an close eye because this will cook quite fast.  But take into consideration the bigger your squash the slower the smaller the faster.  Use a sharp knife to pierce the skin, if it goes right through and comes out nicely it's done.  If you pull the squash up with the knife it's not done.  What you are looking for in the finish squash is that when you take the fork to it and start pulling at the flesh that it come apart nicely and looked like it's name sake spaghetti.  If you notice that your cook squash is not coming apart, put it back in the steamer, replenish the water, bring to a boil then steam for 5 to 6 minutes longer.


SECOND:  SHRIMP & MINCE
Get a large bowl and pour all the shrimp into it and fill with water as the shrimp are defrosting.  Get out a pan large enough to accommodate all the shrimp set aside.  

Now I love a lot of cilantro in my soup so I put about a cup and a half.  I suggest a big hand full which is about a cup or less.  Wash the cilantro and pat dry with a clean towel then pinch off the leaves set in a pile in the middle of your cutting board.  Next peel your garlic and then mince the garlic and cilantro. Put in pan with olive oil. Do not turn on yet.  

1. Note: If you want you can cook the shrimp ahead of time.

2. Note: If you are using precooked shrimp skip this part.

3. Note: After the shrimp are done cooking and removed from the pan, add a to ladle spoon fulls of hot broth to the pan and swish it around with a spoon and add back to the soup.  

Now time to fiddle with the shrimp. Place a clean dish towel or some paper towel in a bowl, because you want to soak up as much of the water as possible.  Gently peel the shrimp and devein them if need be, some time they are already devein.  Basically hold the little shrimpy level so the body curls hangs downward. Take a knife and parallel to the back gently slice it. Sense the body is transparent you see the little dark line that is the vein, just pull it out the best you can.  After you have clean all your shrimp let the paper towel soak up the water as much as possible.  If their a little bit in their that ok.  
Turn the stove top to Medium and start to saute the garlic and cilantro and as soon as you start to smell the aroma of the garlic, turn down to low and put in the shrimp. Shrimp like to be cooked on low, if you cook them at a higher temperature they will be come rubbery.  
Keep your eye on the shrimp and watch how they react as they cook they will start to curl up, this also depends on the size of your shrimp.  Try to evenly space out the shrimp, so they are all face down.  As they cook they will also start to lose their transparency and look more whitish, turn them over according to doneness.  Yes it takes a bit of patients, but it is so worth it for taste and texture.    Here is a little trick I like to do. Have a bowl set aside, and place all the cooked shrimp in their until their all in the bowl, them return them all and cover the pan with a lid for about 2 to 3 minutes on low, this way you'll be doubly sure their cook all the way thought.   Careful look over the shrimp to judge how much longer you want to cook it.

THIRD:  STOCK/BROTH & BOK CHOY
Put the stock or broth into a medium pot turn on high heat.  Wash and coarsely chop the bok choy ( Cabbage, Kale, Chard or any thick leafy greens) add to broth to cook leaves. As soon as the broth come to a boil turn down to low and simmer for about 5 to 6 minutes.  Were just cooking the greens and heating up the soup broth.

FOURTH: ASSEMBLING YOUR SOUP BOWLS.  
Have your soup bowl out.  Take your spaghetti squash and scrap it and add a little bit to each bowl, remove the cooked greens and add some to each bowl, next add as much shrimp to each bowl as you desire and fill up with broth.

FIFTH: DEALING WITH LEFT OVER BROTH OR STOCK (if theirs any left).
Remove all the bok choy and let broth cool, a half hour to a hour is ok.  But check it anyway.  Either put in a ice cube tray and freeze or put in larger plastic container and freeze for a later time.
Note: Do not put hot soup in to plastic containers it will affect the flavor and you'll taste plastic.  

Sit Back in your favorite comfy chair and enjoy. 

CHOCOLATE CHIP COOKIES PART 2

CHOCOLATE CHIP COOKIES
PART 2
Ingredients:
2 Cups flour   About 19 to 20 heaping Tablespoons.
3/4 cups dark brown sugar
3/4 cups sugar
2 eggs
2 4 oz sticks of butter
1 Teaspoon of baking soda
1 Teaspoon of baking powder.
1 bag of Chocolate chips about 12 oz.

METHOD OF PREPARATION:
You will need a big bowl, a electric egg beater or pastry knife.  A cookie tray to cook the cookies.


FIRST: BEAT LIKE THERE IS NO TOMORROW.
Note:  I like to pulse the butter in the microwave for about 8 seconds, twice to soften the butter.
But keep in mind all microwaves run at different temperature, so pulse less just to be safe.

Cream the butter in a bowl with your weapon of choice, when it is thoroughly creamed add white sugar and incorporate into the butter. And if all the butter get stuck in the egg beaters that's okay :)   Break one egg and add it to butter. Beat to incorporate, then add brow sugar. Beat some more. Next add the baking soda and powder and beat in.  Last but not least add the other egg and beat in. Yes there is a lot of beating going on.  If your using the Pastry knife to cream the butter, just cut it up and keep cutting as you add the sugars and eggs.  Cut, cut, cut, then use a wooden spoon.

SECOND: A WHOLE LOT OF MIXING.
Dump in bag of chocolate chips (2 cups) into the mixture and mix in with wooden spoon.  Now add about three to four tablespoons of flour and mix it in.  Keep on doing this with the flour so you don't overwhelm the batter. The batter should be very moist and slightly sticky.  If you add too much flour it will overwhelm the butter and the cookie will not spread out, instead you will have a hard piece of cookie. Not yummy.  This is why you add a little at a time to the batter. One way to tell if the batter is good is mix it with a wooden spoon and if you can get a big chuck of it to stick to the spoon by lifting it up.  Sticky enough to stick to the spoon and not fall off.

THIRD: SHAPING.
1. Shaping by hand. Have a small bowl with flour in it to pat down the palms of your hands, this keep the batter from sticking to your hands.  You want to pick up about a walnut size or a little bigger and gently roll it in your hands making a ball and then place on cookie baking tray about two inches apart.

2. Using a spoon.  Use two spoon's smaller than a soup spoon. Pick up a little bit of the dough about the size of a walnut and then use the other spoon to push off the batter onto the cookie baking tray again leave about two inches between the cookies.

FOURTH: BAKING
Bake at 325 to 350 for 12 minutes or cookies have a nice lite golden look, like cookies in the picture above. But keep in mind the smaller you make the cookies the faster they cook, the bigger the longer they will cook. So always be mindful.
After they are done take them out of the oven and have a cookie rack near by to cool them on. With a metal spatula carefully lift time off the tray and place them on the rack to cool for five minutes or more.
Note: Cookies coming right out of the oven are very soft and breakable. As they cool they harden up and become yummy.

 TROUBLE SHOOTING IDEAS 
OK you got the batter done and you not sure if there's not enough flour added. Let's say you added all 20 Tablespoon and your still not sure. Here is a way to find out. Yeah it takes a little while, but you'll save the batter. And this is a good way to get better and better at the skill of making cookies.
1. Not sure if their enough flour added.  Turn the oven on to 325 or 350. Spray a cookie sheet and make some cookie dough balls, one or two is fine. Cook them for about 12 minutes or until golden brown.  Let them cool on a cookie rack for 5 minutes then test.  If the cookies is yummy don't change one thing and cook the rest.  If it didn't set up right after the five minutes add about 3 to four more Table spoons of flour.

FUN TIP:  Hold back a handful of chocolate chips.   When you put the cookies in the oven to cook, watch them as soon as they flatten out, pull the cookie tray out with a oven mitt.  Now carefully press the chocolate chips into the cookies as many as you want.  When you are done return to the oven and cook normally.  Your cookies will turn out like the cookies pictured on Part 1.

Fill up a tall glass with milk and enjoy.

P.s. These make Awesome Chocolate chip ice cream sandwiches.

CHOCOLATE CHIP COOKIES PART 1.

CHOCOLATE CHIP COOKIES
PART 1.

This is what my husband calls the most sacred of all the  cookies and he will jump head over heels to help me with dishes and kitchen tasks, if I make them.   

I've been making chocolate chip cookies for nearly 12 years and what you use and how mix the ingredient together really effect the way they turn out.  It's science.

Before we get started let talk about the method of making them and all of the ingredients.

Here is my two favorite mixing methods.

1. Pastry knife: 
This is the best method ever, because instead of pulverizing the butter with a food processor as you add the other ingredients and end up with a fine bread crumb consistency. Instead you get nice uneven piece's that are spread out thought the batter.
Note: Make sure the pastry knife has good blades and not rounded.

2. Hand held electric beaters.
This method is very nice to, because the blades are rounded and very open. So when you cream the butter and add the rest of the ingredients they mix together very well and you still can see the little buttery clumps incorporated thought out the mixture.

BUTTER:
The butter is very important. And yes the better quality butter is going to be the best. Stay away from margarine butter or any butter that is sold in tubs, because they are too oily.  Try to get butter that is sold in squares or blocks.  And yes butter can be very expensive, so here is what I do.  I only make chocolate chip cookies when I can afford the butter I like. The brand of butter that I like is called Kerry Gold.

CHOCOLATE CHIPS:
Look for chocolate chip that have no wax additives and use real vanilla. Look at the packaging.  It will say real vanilla on the package, if it does not, do not use it.   Well you can use it, but to get the best possible chocolate chips you want to try to use good ingredients.  Guittard is the best brand and has the best flavor and tastes  like real vanilla, which it is.  I know because I make my own home made vanilla extract.  

HOME MADE VANILLA EXTRACT:
Once you make home made vanilla extract their is no going back to store brands.  And you'll be able to taste how bad the store brands are. Store brands have a lot of additives and unsavory things to mimic vanilla.  Fresh vanilla extract is something extra special to add to your cookie recipe. How ever it is quite expensive for the beans and the vodka.  But oh so worth it.  I tend to wait a long time to get everything together, but once I do their a big smile on my face.     
Recipe:  
 5 whole vanilla beans split down the middle all the way, then cut them in half.
 2 cups of vodka.
 1 glass jar with tight fitting lid.
 Put the cut vanilla bean into glass jar, fill with vodka and cap off. 
Put in dark place and shake once a day for a full month. Whalla Pure Vanilla Extract.
The more vanilla beans you put into the glass jar the stronger the extract will be.  I'm going to be making a big bottle soon using 10 vanilla beans and 4 cups of vodka.   


EGGS:   
Eggs are totally up to your preference.  Big, small, medium, brown or white. It does not matter.  I've use organic, grass fed, and generic. I can't tell the difference.  However use to large eggs, two medium eggs and if you want three small eggs. This is what I do.

FLOUR:  
I tend to have the best results with one cup bread flour and one cup all purpose flour.  But generally stick to what you are use to.  Their are tons of other flours to try, and believe me I have, but you have to be really careful.  I will talk about this in another post, but for right now were sticking to traditional chocolate chip cookies. 

BAKING POWDER:
This is pretty straight forward.  Use a brand you like.   

SUGARS:
Now their are a lot of different type of grades of white and brown sugars. If you can get your hand on a better quality please do.  If you can't use Dark brown sugar and regular white sugar.    If you want to use something other than sugar like Splenda or Stevia your cookies will be good, but the other sugars are better for traditional chocolate chip cookies.


                                                                   

GREEK YOGURT BREAKFAST TORTILLA CREPES WITH FRUIT SAUCE.

GREEK YOGURT BREAKFAST TORTILLA CREPES WITH  BLUE BERRY SAUCE.

Say What?!?!    Tortillla Crepes?   Yup! Tortilla Crepes and they're oh so yummy.

These are beyond yummy, once you try these, they will be an instant favorite.  I tend to make them for special occasions because they are some what rich, but that is not a bad thing in this case.   And you can use any type of seasonal fruit of berries you like. 

Here we go:

INGREDIENTS:
For Tortillas:
2 cups Bread flour or All purpose flour.
6 oz of milk warmed.  
4 Tablespoons of plain Greek yogurt.
1 Teaspoon of baking soda.
1 to 2 Tablespoons olive oil optional. 
&
1 or 2 Eggs
1 Cup of blues berries or your choice.
1 Tablespoons of sugar.
2 Tablespoons of water
Extra yogurt for garnish. 
Powdered sugar for garnish.

METHOD OF PREPARATION:

FIRST: MAKING TORTILLAS

Have ready a rolling pin, flour for dredging and all so a pan for cooking tortillas.  

1. Pour two cups of flour into a medium bowl and mix in 1 teaspoon of baking power.

2. Gently warm milk on stove and then add olive oil to it and mix it in. (Milk should not be hot)  


3.  Pour half of the milk and two table spoons yogurt into the flour, cut in with a wooden spoon until incorporated. Add the rest of the milk and the yogurt and keep turning bowl and cutting in until you get a rough ball.

4.  Lightly sprinkle flour over dough and now pick up the edge and fold it over and push down with your knuckles. Turn bowl and repeat as you do this and add light dusting of flour until the dough stops sticking to your fingers.  If the dough is wet add more flour until the dough is slightly tacky. Tacky is ok. Because after it is done resting you be dredging it in flour again.

5. Rest dough 25 minutes.

6.  Next divided the dough into 8 or more walnut size balls.   Lightly flour them to keep them from sticking.

7. Turn the burner to low.  Let it warm up a little as you shape the tortillas.

 8.  Pick a ball up and squish it into a round disk using both your index fingers and thumbs.  Dredged the round in flour and then lay it out on the cutting board.  Use the rolling pin and flatten the disk pushing away from you and turning the disks as you make it bigger.  Sprinkle flour on the board as needed. When you have a  good size tortilla place it in the pan.

9. Give the pan a little shake to keep the tortilla from sticking. Watch the top of the tortilla and you should start to see little air pockets fill and raise up. Use a metal spatula to check the bottom of  the tortilla. As soon as you see light tan spots, flip your tortilla over and cook until more light tan spot appear.  When both sides have tan spots on both sides your tortilla is done.

10. Stack finished tortillas on plate and use right away.  Or cool and put in the refrigerator  They will be ok for up to 3 days then you must freeze them. Or wrap in foil and freeze right away.

SECOND:  DIPPING AND COOKING

Have your pan ready by having it sprayed with Pam or a dab of butter melted. (cooking spray work a little bit better in this case.)  But if you have a really good non stick pan that great. Turn the burner to low or medium low.
Break one egg in to a large dish, big enough to hold a flat tortilla.  Dip the tortilla and move it around until one side is completely covered in egg and flip and do the same to the other side. Then with a metal prongs  move to your pan to cook.
As you cook the tortilla watch the color of the egg, when the egg on the outside is cooked on both side the tortilla is done.   And if need be turn down or up the stove if you feel the heat is too low or the flour tortilla is cooking to fast.
Put finished tortillas on a oven proof plate and keep in a warm oven until all are finished.

THIRD:  COOKING BLUE BERRIES.

Add blue berries, water, and sugar to pan and turn on Medium high. Bring to a boil on Medium high and then quickly turn down to low and simmer for about 2 minutes.

FOURTH: ASSEMBLING TORTILLA CREPE. 

Take one cooked Tortilla and lay flat on a plate, spoon some blue berries down the middle then fold in half.  Add a Tablespoon of yogurt on top with a bit more berries and syrup and then Sprinkle with powdered sugar.


DIG IN AND Mmmmmmmmmm