QUICK & EASY CREAM SOUP MAKE FROM SALMON STOCK

QUICK & EASY CREAM SOUP MAKE FROM SALMON STOCK

Ok you just made your stock and like me OMG you can't wait to try it.  So this is what I had for dinner the night I made it.

INGREDIENTS:

4 Cups of Salmon Stock    
2 Large Yukons
1 Cup of Hominy (precooked)   or canned is fine.
3 Celery sticks diced.
4 Tablespoons of (B)utter.  Ahhh the dreaded (B) word.   :)
Flour.

Note: As you make the soup, don't worry about separating the veggies as you make the cream soup, just whisk them right in.  

1. Dice Celery and Potatoes.
2. Heat up soup on pot.
3. Toss celery and potatoes in pot with Hominy.  Bring to boil then simmer on low.  When the potatoes are tender, it's done. Turn off or leave on low.
4. Melt butter on low in another medium deep pot, until all melted.  Pull it off burner for a bit, so butter does not burn. Cool a bit then return to burner.
5. Add two table spoon flour and stir in.  If wet add another two table spoons flour and stir until you have the butter flour mixture clumping together like dough.
6. Turn the burner to Medium head (the pot with the doughish clumps).
7. Have a wire whisk ready.
8. Pour two ladle full of salmon stock into the dough and whisk.  Whisk~ Whisk~ Whisk....keep Whisking until the mixture resembles mash potatoes.
9. Beyond this Point USE CAUTION:  Whisk, but take care not to splatter, this stuff is hot.
10. Add two more Liquid spoon fulls and whisk until it is absorbed in and resembles mash potatoes.
11. Keep doing this until all is incorporate.  
12.  If think the soup is to thick add more soup and thin it out.

Sit back and enjoy.   Yummy and super easy.

SALMON STOCK

SALMON STOCK

This is great for making any type of fish based soup, Clam Chowder being one of them.  

INGREDIENTS:
3 Big Salmon Fish Heads.    Or any type of fish will do.
4 Celery Sticks.
4 Carrots.
1 Sweet Onion.
A handful of Cilantro
A sprig of Sage
A sprig of Rosemary
A sprig of Oregano
1 Teaspoon of Cinnamon
1 Teaspoon black pepper
1 Teaspoon Cumin
1 Teaspoon Thyme.
1 Whole Garlic   ~Do not throw away the garlic!

In large stock pot. Put the fish heads at the bottom.   Place all the ingredients on top.  Cover all with water until it is about a knuckle over any of the produce.  Place lid on pot and bring to a boil. As soon as you see it boil with lid on turn it down to low and leave to simmer for 3 to 4 hours.  

Freeze the broth in a bread pan or muffin tin.   Pop them out and put in a freezer bag and freeze for later use.

So Yummy it Hurts.   :)

P.s.  If you are not squeamish you can pick off really good meat off the head, their not much, but what their is, is really good.

COBRA BEAN SALAD WITH HEMP HEARTS

COBRA BEAN SALAD WITH HEMP HEARTS

  

Yes I made another Cobra bean salad blog with a slight variation on the recipe.  Now I have a photo and a You Tube Video to go with the recipe, for people who need the extra help.  If you already know what to do great. :)  If you don't here we go.  

A little guide to beans:  This process apply to 1 to 40 cups of beans.
1. Purchase beans.  :)     Lentils do not apply here even thought they are a Legume.
2. Spread beans out on a tray, look over for rocks, remove any thing that does not look edible.
3. Wash bean.
4. Put beans in a huge pot and cover with water, make sure beans are really submerged, because they will soak up the water, so use ample water.
5.  Soak over night.  Don't worry about having a timer.
6.  In the morning rinse beans with clean water and put in a cooking pot and cover with water.
6a.  or  rinse bean, drain and store in refrigerator until you can cook them.  1 day max.
7.  Lid off bring to a boil.   Watch beans they create a foam that tends to rise.  To control this Turn it down to medium high. When you can see he beans being agitated by the boiling water turn to low, let cook.
8. Test beans periodically.  The beans should be tender, but not nutty.  When you think their done take a few out and cool them put a tad of salad dressing on them and eat.


INGREDIENTS:
4 CUPS COOKED COBRA BEANS
2 Tablespoons Capers
15 Yellow Cherry Tomatoes halved.
1/2 minced white onion
2 grated garlic cloves
5 Tablespoons of Hemp Hearts.
5 celery stalks
A lose handful of Cilantro chopped.
2 Tablespoons Rice vinegar
6 oz of Marinated Artichoke hearts
1/2 a cup Diced Daikon Radish.
1 whole Red Bell Pepper.

METHOD OF PREPARATION:

FIRST & LAST :)
Chop onion, celery, cilantro, Daikon and Red Bell Pepper.add to cold Cobra beans.  Grate garlic over bean mixture.  Add  Rice vinegar, Capers. Halve Cherry tomatoes and then add Chopped up Artichoke heart and add Hemp Hearts.
Mix all really well.

ENJOY.

TRIPLE RICE BURRITOS

TRIPLE RICE BURRITOS 

Well looked around and had left over rice's from the Mediterranean red rice, wild rice & jasmine.
Had frozen diced up chicken from the soup.  So I said were having burritos for dinner tonight.

Here we go.

INGREDIENTS:
OMG I POSTED WITH OUT ADDING TORTILLA!!!!!!!!!!!!!!!  You need either home made or store bought tortillas..
2 Cups of left over chicken.
2 Table Spoons Rice Vinegar.   Note: I use this a lot know in replace of Olive oil. And Only use olive oil for special occasions. 
Wild Rice.
 Jasmine Rice.
 Mediterranean Red Rice.
1 Tablespoon Orange Blossom Honey.
4 cloves of Garlic.
One cup of lose Cilantro.
Home made Beans or Refried Beans. Either way is ok.   I use the Refried beans tonight. Two tablespoons per burrito.
1 Whole Avocado.
Mild Cheddar Cheese for sprinkling on burrito.
1 Half of a white onion.

METHOD OF PREPARATION:

FIRST: COOK RICE. 

FIRST: COOKING THE RICE   

  ***NOTE: If you are using frozen rice all you have to do is heat it up in the microwave.  

IF NOT USE THIS METHOD:
This is the easy part all you have to do is add equal part of all three rices to make one cup and then follow the recipe below.
You can all so use soup broth instead of water.

AND YOU CAN MAKE THE RICE PLAIN OR MAKE IT AROMATIC. It's up to you.  

= 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  CUP RICES

2  CLOVES GARLIC. DICED.

A HAND FULL CILANTRO DICED WITH THE GARLIC.

1 BAY LEAF

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.

SECOND:   USING THE LEFT OVER CHICKEN
Have a pan read on the stove top.  Mince the garlic and cilantro and add to the pan. Turn the burner to Medium High and cook until the garlic is fragrant add thawed chicken and coat well, then add honey.  Note you are not cooking Chicken, but heating it back up.  So when it is hot, Cover with a lid and take off the burner.

THIRD:   BEANS

I use Rosarita Refried Beans Vegetarian.  

Well this has got to be the easiest.  Open can, dump can into pot, cover the bottom with 1/2 cup of water of broth.  Turn burner to medium.  Stir   When beans are hot and bubbly they are done.  

FOR HOME MADE: 
  This process apply to 1 to 40 cups of beans.
1. Purchase beans.  :)     Lentils do not apply here even thought they are a Legume.
2. Spread beans out on a tray, look over for rocks, remove anything that does not look edible.
3. Wash bean.
4. Put beans in a huge pot and cover with water, make sure beans are really submerged, because they will soak up the water, so use ample water.
5.  Soak over night.  Don't worry about having a timer.
6.  In the morning rinse beans with clean water and put in a cooking pot and cover with water.
6a.  or  rinse bean, drain and store in refrigerator until you can cook them.  1 day max.
7.  Lid off bring to a boil.   Watch beans they create a foam that tends to rise.  To control this Turn it down to medium high. When you can see he beans being agitated by the boiling water turn to low, let cook.
8. Test beans periodically.  The beans should be tender, but not nutty.  When you think their done take a few out and cool them put a tad of salad dressing on them and eat.
They should be soft, but not mushy.

FOURTH:  THE ONION  (OPTIONAL)
Cut the half onion so it looks like a Rainbow.  Pull apart and sauteed in pan on high until brown areas appear. This is caramelized the onions.  When this happens, stop cooking them and pull off the burner.

FIFTH:  condiments  this is what happens when I get lazy and don't want to use the spell checker. Copy and Paste.  

Pit your avocado and scoop it out and mash up.  Add a teaspoon or two of mayonnaise if the avocado is watery and has no flavor.
Get out the hot sauces if you like them.
And grate some cheese.

ENJOY

EASY ACINI DI PEPE SOUP

EASY ACINI DI PEPE SOUP              

This is so easy to make.  Now there is no law requiring that you have to make homemade broth, but if you do you will feel warm and fuzzy inside.  People think OMG an hour that's such a long time.  Well here is one way to think about that hour. It takes an hour to do laundry, watching TV can suck up an hour, texting or being on the computer can suck up an hour.  When you make soup team it up with something that usually takes an hour, then it won't seem that bad.
This is the kind of soup that requires little to no prep.
TIP:  Have all the veggie fixings diced, sliced and chopped up ahead of time, so all you have to do is toss it in the pot. You can even have the pasta cooked up ahead of time and if you have extra stock or broth in the freezer, this is a very fast home made meal.  Made by YOU!  Big slice of french brea...........oh!  Never you mind what I was saying about bread. he he. :)

Let's get this party started.

INGREDIENTS:

6 to 8 cups of stock or broth.   
1 small very small yellow squash.
7 Cremini mushrooms.  White mushrooms are ok too.
1 Carrot  -----------------The carrot is the timer to this meal.  Once the carrot is cooked the meal is done.
1 cup of Acini De Pepe pasta.   (Any small pasta works)
4 peeled whole garlic cloves.
1 small crown of broccoli
A hand full of green beans.
1/2 Red bell pepper
1/2 Green bell pepper
A bunch of shredded Collard Greens.

Cooking Acini De Pepe.   
1. Add to boiling water
2. Turn burner down to Med or medium low if need be. 
3. Watch for white foam in the middle.  That the starch coming out and a sign that it is close to being done.
4. The look: They should have doubled in size.  
5. Tasted:   They should tasted soft and very slightly nutty.  But not to the point where they are hard.  The hardness of the pasta should be completely gone.
6. Drain.

SOUP
1. Put the broth in a pot.
2. Add all the veggitables.
3. Turn stove top to high. As Soon as it boils, turn to low.
4. As soon as Carrots are done the soup is ready.

If you made the broth from scratch add some chicken. Maybe you have some left over chicken or maybe some sausage?  

MMMMMMmmmmm!!!!

DEEP FRYING VS LITE FRYING.

DEEP FRYING VS LITE FRYING.

Oh but deep frying makes things taste oh so good, RIGHT?   WRONG!    When you are deep frying things you are loading on the calories double time.  Just for a recap.
Bacon Fat cooked   115 calories in 1 tablespoon of Lard.   (From Google)
4g of grease of any kind = 38 calories.   (Google)
And that just the bear minimum.  
This is just my best guess.   But from what I looked at the average single person can consume over 50,000 calories of grease in on month.  YEOWCH!!!!   I have done my own calculations and we don't even eat out on a regular bases.  If we did I think that number could sore to 100,000 easily.  My little test is not scientific proven.  

Well ( I did like) deep frying things as you can see with some of my videos.  I have altogether stop buying peanut oil.  That was the main oil I would buy. And that frees up $5.00 from my grocery bill.   Little things do add up in the long run.   What I have been doing is just coating the pan with Toasted Seasame Seed oil very lightly.  If the recipe requires me to submerge it, I won't eat it.    I'm trying to stick with things that don't have to be submerged.  That hard to do. It make you really think about what you can or can't do.    I recently made Yam balls to replace the meat balls in spaghetti.  And that was a WIN.  They are very light and golden in color and the flavor with the Seasame seed oil was great.    And another WIN is the item will not be dripping in oil and have to be drained off, with grease still clinging to the food item.   Even when you pat dry a deep fried item the grease still absorbs into the food item. 
The point is the more calories you can cut out the more pounds you will lose.   

Toasted Seasame seed oil: 40 calories per teaspoon.   Oil regardless is going to have calories, what you need to do if your going to try this method is to find a oil that work for you.   And cutting back on grease of any kind is a good thing.
The reason I use Toasted Seasame seed oil is that I like the flavor of it.  

Cheers.     

SALMON STUFFED SWEET POTATO PATTIES

SALMON STUFFED SWEET POTATO PATTIES


INGREDIENTS:
Stock or Broth if you have any. Water is  fine too.
1 cup of Panko Bread Crumbs.
1 good size Sweet Potato about a pound.
2 small salmon steakes
1/2 White onion.
1 sprig Sage.
1 sprig oregano.
1/2 of each spice.  Cinnamon, Basil, Cumin.
7 Cloves of garlic, unpeeled.
Toasted Seasamee Oil

FIRST: COOKING THE SALMON
Put the Salmon steak skin down in the pan.  Turn the pan to low and cover with a lid that fits.  Keep your eye on the color of the salmon. At first it will be bright reddish pink, and as it cooks it will turn into a lighter pink.  Also watch for white drops of fat to appear on the out side of the salmon as it cooks.
Next: Now if your looking at your salmon that is cooking and it appears to be done on the out side, it may not be done on the inside. Turn off the burner and take off the lid. Take two forks and very carefully pull the salmon apart and look in.  Try to pull it apart by the grain.  If you see dark red inside, it still need to cook more. Put in back on the burner on low to finish cooking.
 If it is done, then when you take the forks and pull the salmon apart gently it will flake apart really easily, and it should all be the same even light pink, no dark pink.
When the salmon is all the way done take a metal spatula and scoop the whole salmon up off the skin that will be stuck to the pan.   Put the salmon on a plate and let cool a bit then remove all the bones and then flake apart, let cool.

SECOND: BOILING THE SWEET POTATOES
Peel and chop Sweet Potato into equal pieces. Add the piece to the broth, stock or water with the garilc.  Cook until you can take a piece out and easily pierce it with a knife. Tip always check a biggest piece first. If it slides off the knife when you try to pick it up and it's not nuttie, it's done.  When the potatoes are done cooking, put them in a bowl and do not throw away the broth or stock. Set the liquid aside and let cool, then put back in a plastic container and freeze.
Pat dry the cooked sweet potatoes the best you can.

THRID:
 Chopped the sage,oregano, onion, spices, bread crumbs and put in the bowl with the cooked sweet potatos.  Then remove the garlic from the broth and squeeze into the bowl. Mash all together.  The mixture should be damp, but not sopping wet. If you feel it is too wet add a table spoon of flour and mix in.

FOURTH: FORMING PATTIES & COOKING.
Have a pan wiped with Toasted Seasamee Seed oil and turn the stove top to Medium.  
Take a bit of the mixture in your hands, a little bit more than the size of a walnut and roll it into a ball. Next gently flatten it out to the size of your palm.   Place a good size piece of salmon in the middle of the round then gently fold the patty over the salmon. If their are any tears of the salmon is stick out.  Grab a bit more of the sweet potato mixture cover the tear of cover the salmon.   From into a patty.  You can make them all ahead of time and then cook them all at once, or you can add them to the pan as you make them.
Cook until light golden brown on either side.  

These go really well with mango slices and Sweet Sriracha Sauce.

MMMM.

MEDITERRANEAN RED RICE, WILD RICE & JASMINE TURKEY SPECIAL

MEDITERRANEAN RED RICE, WILD RICE & JASMINE TURKEY SPECIAL 

Why turkey special?  I could not think of any thing else.  I really bad at naming dishes.
My hubby really like this recipe and has requested every end of the month.   As for the extra turkeys we had.  I kept one and gifted on to my mother in law who was very happy.  This recipe is good with left over turkey or chicken.

NOTE:  You can double the recipe if you want to make more.  This make enough for two people with leftovers.  
And if you can't find the correct rices, try another rice that I might not know about.   It's all about being creative. 

INGREDIENTS: 

MEDITERRANEAN RED RICE
WILD RICE
JASMINE RICE
About a 1 or 2 cups chopped turkey.
A hand full of pine nuts
A hand full of craisins, or raisins.
Two table spoons of Orange Blossom honey.  Any other honey will do.
2 small hand fulls of walnuts.


FIRST: COOKING THE RICE
This is the easy part all you have to do is add equal part of all three rices to make one cup and then follow the recipe below.
You can all so use soup broth instead of water.

AND YOU CAN MAKE THE RICE PLAIN OR MAKE IT AROMATIC. It's up to you.  

= 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  CUP RICES

2  CLOVES GARLIC. DICED.

A HAND FULL CILANTRO DICED WITH THE GARLIC.

1 BAY LEAF

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.

6. ENJOY RICE.

SECOND:  
Next warm the turkey in a pan with a couple table spoons of water or broth.  In another pan add Pine nuts, craisins and walnuts and add two table spoons of honey.  Turn the stove top to Medium and heat up honey and coat all.  Were not cooking the nuts just coating them.  

THIRD:  When the rice is done add the nuts, craisins and turkey and mix in well to the rice. Serve warm.

Goes great with soup and salad.

ENJOY

ADVANCED COOKING : EVIL DOUBLE STOCK

EVIL DOUBLE STOCK

First of all this is going to take some time.  2 hours to make the broth .  6 to 7 hours to make the first stock and 6 to 7 hour to make the second stock.  So about 16 hours, so  Yeah, but the end result is amazing.    It is worth the wait and it make the whole house smell so good.  
 
Here we go to yummyness.

INGREDIENTS:
1 BONES of one WHOLE TURKEY. 
2. Lot's of Chicken bone as many that can go into the stock pot.
Note:  This is might be something you have to save up before you make this.

3. VERY BASIC SOUP BROTH
     3 Carrots.  Peel and chop in half, toss in pot.
     3 Celery      Chop, toss in pot.
     1 Sweet Onion or your choice.  Peel and chop and toss in pot.
     1 Whole Garlic  Cut off top and toss in.
     1 Teaspoon each of your choice of spices and herbs.
      1  A flat of chicken, A whole fryer, your choice. Put in pot
     Fill with water until the chicken is submerged.  Bring to boil with the lid on, then as soon as it does turn down to low and simmer for a hour or two.   The longer the better.

1a.  Add a little olive oil to the bottom of the stock pot add chopped onion and garlic and chopped celery and if you want chopped carrots. Saute them  med until the carrots are slightly brown.  Add every thing else. Follow rest of recipe.

After the broth is done  remove the Chicken bones from the chicken and set aside.  Cool the meat and refrigerate along with the carrots and  garlic.    Strain the broth, and put it broth back into the stock pot with the chicken bones. 

1st STOCK.
   Add veggies first before you add the bones on top. If you have to push the bones down with your hands.
   Lot's of bones enough to fill up your pot all the way to the top.
   1 Onion. Chopped finely, toss in pot.
   3 Carrots Chopped coarsely, toss in pot.
   3 Celery stalks Chopped Coarsely, toss in pot.
   1 Whole garlic Clove.
   1 Teaspoon each of your choice of spices and herbs.
   Cover the bones with water, leave an inch at the top. Bring to a Boil with the Lid on, then as soon as it boils turn it down to low and simmer 6 to 7 hours.

This next part is (Optional) it just deepen the flavor.
2a.  Put Thawed bones on roasting rack, spread out evenly. Roast for 45 minutes.and turn bones with tongs in between roasting. Carefully add bone to stock pot. Follow rest of recipe.

Note: Always keep an eye on what you are cooking.  If the stock leaks over the edge too much  take the lid off and turn up to Med low and as soon as the water level drops, put the lid back on.

Next DISCARD all the bones and strain the stock.  Add all the stock back to the pot.

Now stuff the Stock Pot with the Turkey Bones and follow the 1st Stock recipe above.   

mmmmmm  I can't wait to make shrimp soup from this.

 REALLY ENJOY

HOLI~DAZE

HOLI - DAZE   Just my musings on what I think about the Daze ahead.

Here we have two holidays smacked right next together, only one month apart.  And with that two really huge meals.   Thanks Giving with the Turkey, mash potatoes, stuffing, pies, green beans, and a multitude of side dishes that are heavy as bricks on the stomach.   Then Hey it's Christmas! Happy Holidays every one!   "Hey Idiot! it's Merry Christmas!" ...........Ok  "Merry Christmas Everyone"!   Did I get it right this time?  What ever! Season Somthings.   Well what ever it is it's pretty messed up.   Anyway then with Christmas we have Ham and cherries, another Turkey and another cluster of really heavy side dishes.   WHY!  Let us hope that some one does not come up with a holiday inbetween  Thank Giving and Christmas.
I could understand it if the holi-daze were maybe 6 month apart, but their exactly one month apart.  

So yeah the thing that is call Thanks Giving sucks us in every year, we have to appease the parents and yes my hubby and I will be eating turkey, stuffing and mash potatoes on the Thanks Giving day indoctrination, but Christmas, hell no.  Uh uh.   I'll have enough left over given to me, by family to last for about three more Thanks Giving.  Give me the bones, Turkey stock is the best. But eating back to back large meals is crazy.

Check list for the Holi-days

1. Black Friday......................................................................................................... Relaxing at home.
2. Going nuts trying to make every thing prefect.................................................. ..Relaxing at home.
3.  Buying Christmas Presents...................................................................................................Nope.
4. Christmas tree or nativity.......................................................................................................Nope.
5. Spending time cuddling with my hubby while watching movies.................................Definitely!

If I had it my way Christmas would be every four years like the Olympics, why?

1. It really would be something to look forward.
2. You could really buy someone that extra special gift, that would have more meaning.
3. No one would get killed during Black Friday, because over the four years you could save up for the wanted item.
4. To see decorations after four year it would truly be magical wonderland.
5. It would make people happier, because they would now at the end of each year they would not be pulling their hair out with traffic, rude people, and crazy people.  

If you want to tar and feather me.   Please use a mixtuer of ice coffee and chocolate instead, more like a chocolate ganache.   Mmmmmm

EASY DIM SUM

EASY DIM SUM

Make sure you have your favorite dipping sauce on hand and these are also great for soup.

NOTE:  Have a floured cookie pan ready to put the Dim Sum on.  You'll also need a bamboo steamer basket, regular steamer basket, or a large pan.

INGREDIENTS:

THE MEAT
1 lb of meat. Ground Turkey, beef or pork.  Left over or cook is fine.
2 Tablespoons of olive oil
1 Large Onion chopped
4 cloves of garlic chopped.
1 Jalapeno chopped (optional)
3 Tablespoons of Tomato paste.
1 Teaspoon of each your choice, Cinnamon, Cumin, Black Pepper add some more. The more the merrier.

THE DOUGH
2 Cups of All purpose Flour.
1 Cup of Boiling Water with two Tablespoons extra.
Toasted Sesame Seed oil or any oil with do. But the Toasted Sesame oil really adds flavor.
Flour for dredging.

FIRST: MIXING
Put flour in a mixing bowl and bring water to a good boil. Add the boiling water to flour a little at a time. Do not use your hands to mix, but rather use the back of a spoon to incorporate water and flour. Add some more water and mix in. If there is some water left over that is fine.  A rough dough should form. The dough should not be dry, but moist and not to wet.  If the dough is wet add more flour.  Touch with your finger to see if it has cooled down enough to touch.  If it has knead the dough and cover to rest for about 20 minutes, however resting the dough is optional.

METHOD OF PREPARATION:

FIRST: CHOPPING & COOKING THE GROUND MEAT. 
NOTE: When handling meat always wash your hands.
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.
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.  If this does not chill with you, don't do it.

SECOND: Making DIM SUM

Have a Cookie sheet dusted with flour so your can make the dim sum and place them on the cookie sheet.

Making Dim Sum is like making little tortillas.  Take a small pinch of the dough, about the size of a walnut or bigger.   If you make a really small on that ok, if you make a big one that's ok too.  Practice make perfect.  If you like making them bigger or dainty go for it. It's your kitchen.   Dredge the ball of dough in the flour and dust the cutting board with flour.  Roll the dough out until you get about a 2 or 2 1/2 inch flat disk.  The disk should be about the side of the palm of your hand or smaller. Put the flatten disk in the palm of your hand and cup your hand.  Take a small spoon and fill the center of the disk with about a tablespoon of cooked meat.  Then fold the edges of the disk together and pinch closed.  If any little hole appear pinch off some more dough from the bowl and cover.    Holes will happen, don't worry about it.      


THIRD: COOKING DIM SUM.

Weather you have a bamboo steamer basket or not. You still can make Dim Sum.

 For Steamer Basket.
1. Open the basket to show levels.
2. Cut a round of wax paper and fit into bottom on levels.
3. Use knife to poke holes into the wax paper.  Poke the knife through the holes already in the basket.  4. Spray the wax paper with non stick spray.
5. Now add the dim sum. To one or both levels.
6. Close steamer basket.
7. Add water to pot.
8. Place steamer basket on top of pot with special metal ring.
9. When the water starts to boil steam for 7 minutes.

For people with no steamer basket.
1. Place Dim sum in large pan spaced apart.
2. Add enough water to the pot so the tip of your finger get wet when you stick it in.
3. Cover with a lid.
4. Watch, to see if you need to add more water.  Do so very carefully.
5. Steam for 6 to 7 minutes.

FOURTH:   Get our your favorite dipping sauce and eat.

Mmmmmmmm That all I have to say.    

APPLE & CINNAMON TURN OVER

APPLE & CINNAMON TURN OVER

This is so easy and so yummy.

NOTE: If you madk too much, freeze the rest for a later time.

INGREDIENTS:
 A small Batch of flour tortilla dough.
About 5 to 6 apples.  Gala's, or Granny Smith.
5 Table spoons of Sugar.
3 Table spoons of Brown Sugar.
2 Teaspoons of Cinnamon.
Oil or Sesame seed oil for pan
Powder sugar for dusting.
A bowl of flour for dredging.

METHOD OF PREPARATION:

FIRST: BASIC FLOUR TORTILLA RECIPE
2 Cups Flour
2  Teaspoon of Baking Powder mixed in.
7  fluid oz of water/milk. warmed on stove, or 20 tablespoons.
1 or 2 Tablespoons olive oil added to warmed milk. 
Do not make Tortillas from the dough.  Let rest covered for 20 to 25 minutes while you cook apples.

SECOND: COOKING APPLES

(Peeling apples is Optional)  I like to leave the skin on.   Cut the apples in half and seed. Then cut the halves into three or four halves. Dice, until you have all equal piece.  Place all in the pan.  Add sugar, brown sugar and cinnamon.  Turn stove top to Med-High and cook and stir until the apples are soft, but slightly crisp on the inside.   When done take off the stove top, to prevent over cooking.

THIRD:  SHAPING TURNOVERS.
Now take a walnut or slightly bigger piece of dough and roll it into a ball.  Push it down with your knuckles into the flour in the dredging bowl. Shape the dough into a little round with your fingers and then use the rolling pin to roll it out.  The disk should be about a little bit bigger than the palm of your hand.  

FOURTH: FILLING TURNOVERS.
Cup the disk of dough in your hand and spoon about a table spoon of filling in the middle. Next gently fold the round to close the turn over pinching the dough shut.  Like PAC- MAN chomp chomp chomp.  

FIFTH: LIGHT FRYING
Lightly cover the bottom with oil.  Were not deep frying and we don't want the turn over to be wet with oil.    The tip of your finger get wet, that still too much oil.   Light as in very light.  One tablespoon to be exact.  And if you have to spread it around with a paper towel.    After you cooked a few be careful and apply more oil if you have to.  Very Carefully.
Cook on between Med-high and Med.  Turn down if it get too hot.  Cook until golden on all side.  Hold with metal prongs to make edges golden.  

Serve hot and warm.

mmmmmmmmmmm  Enjoy.

HELLO!!!!!

HELLO!

Just want to know what you think of my Blog site.  Is it help full?   Give me a like, if your too shy, or say something if your not.  Would love to hear what people think of my site.     

Thanks   

SUSEN

KICKED UP SCRAMBLED EGGS

KICKED UP SCRAMBLED EGGS:   THE EVIL VERSION.  
The level of evilness is up to you.

My Hubby and I are really really good when it come to eating healthy for long periods of time. So these two days have been our bad days. With all the fixings and no worrying about calories.

Note: When you add things to your scrambled eggs it will change the texture of the eggs.

INGREDIENTS:

4 Eggs  (2 per person)
1 Tablespoon of butter or a cooking spray.   Butter! Bwahhhhh!  
1 piece of Precooked turkey sausage.  Cut into bite size pieces.
2 Tablespoons of shredded cheddar cheese.
2 Tablespoons of shredded mozzarella cheese.
1/2 piece of red bell pepper.  
4 Sage Leaves.
1/2 piece of Jalapeno (optional) 
2 garlic cloves
6 Grape Tomatoes.
1 small pat of butter.  1/2 of Tablespoon.
Sriracha Hot Chili Sauce for topping. (Optional)

Method of Preparation:

FIRST:  In a non stick skillet or buttered pan.  

Mince garlic, sage and jalapeno and add to melted butter and and turn burner to Medium-low and saute until garlic is fragrant.  Crack all four eggs and turn burner to low.  Break yolk.with a plastic spatula and gently mix. Depending on your stove top if low is not doing anything adjust it a little higher.  Eggs like to be cooked on low so keep as low as you can.   With the spatula move the egg mixture back and forth until the curds start to form. Gently move the eggs back and forth until they start to make curds.   Cook until the eggs don't look wet. The eggs should looked nicely formed and hold together.   (You might want to check out one of my egg videos on You Tube to get a better step by step understanding)

SECOND: DICE THE SAUSAGE & VEGGIES

Get another skillet and add sausage, diced bell peppers and sliced grape tomatoes.  Cook on Med-High and stir.  When the sausage is slightly browned every thing is done.


THIRD:
 With the egg burner now turned off. Mix the sausage and veggie with the egg mixture and add the cheese and mix in.

mmmmmmmmmmmmm   ENJOY 

SAUSAGE & PINEAPPLE STIR FRY

SAUSAGE & PINEAPPLE STIR FRY

This is such a good meal.  And it's one of those meals that you don't need a lot of ingredient, it's up to you how much you use.   If your one person use a half of bell pepper and save the cap and other half for another meal.

INGREDIENTS

Precooked Turkey Sausage, your brand choice.
16 oz Can of Pineapple Chunks.
1 Red Bell Pepper
1 Green Bell Pepper
1 Carrot
1 1/2 cup of Cauliflower.
1 Pablano Pepper
1 Yellow squash
1 green zucchini  
2 cups of cooked Rice or Aromatic Rice.  I have add both recipes.
2 Table spoons of  Olive oil.
1/2 cup or a handful of Cashews or any other nuts.

METHOD OF PREPARATION:

FIRST:  

HOW TO COOK 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.

6. ENJOY RICE.

SECOND: DICE

Cut the all the veggies including sausage into bit size piece like this.  The smaller the size of the food the more bang for your buck you can get out of it.

THRID:   COOKING THE FOOD.
Note: Both the Sausage and veggies can be cooked at the same time in different pans.

Stir Occationaly
Add all the veggies to a frying pan with one table spoon of olive oil, execpt for the Pineapple, squash
and zucchini.  Turn the burner to Medium high and cook until the carrots are soft. When the Carrots are soft to eat. Add the zucchini, squash and Pineapple. Turn to Med and let cook until the zucchini and squash are cooked through and not over cooked.   Take off the Burner and do not cover with lid.

Dice up the precooked sausage and put in the pan, turn the stove top to Med-high and cook until you see a little light  browning around the edges of the sausage. After the sausage is finished add to the veggies.

FOURTH:   Mix all with the rice and add your favorite sauces if you desire.   

Cheers.

LEFT OVERS: COCONUT CURRY SHRIMP SOUP

LEFT OVERS: COCONUT CURRY SHRIMP SOUP.        (Found one I forgot to post. )   :)

I love left overs I really do.  There are so many possibilities.  One of my most favorite things to do is to add left over stir fries, dirty rice or noodle or any thing that sound good to stock or broth and make a really yummy soup.  The flavors are so good they make you tingle inside.   I just made Stock tonight and it just entered my mind that their is some Coconut Curry frozen in the freezer and I just bough some shrimp.

INGREDIENTS:
Left overs from Coconut Curry or fresh made, either way is ok.
1 pound shrimp.
A lose handful of Cilantro
4 peeled garlic cloves.
2 Tablespoons olive oil. 
About 6 cups of Stock or broth.  

METHOD OF PREPARATION:

FIRST:  Broth or stock.
Note: You can use less stock or broth or more depending how much you want to use.  

Put your soup broth or stock in a pot and put on medium low, let it cook while your working with the shrimp.  Keep the left over or new Coconut Curry in the refrigerator, this will just be heated up, not cooked.  

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 shrimp 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:
   
When the shrimp are done.  Add all to the soup and add the left over Coconut curry to the soup, bring to a light boil. Then turn off.   And sit back and enjoy the flavor.  

You can all so add cooked rice or noodles to the dish to add some extra umph, if you don't have enough left overs.

MMmmmmmm  that all I have to say.  

Here is the Easy Coconut Cauliflower Curry Recipe. 

http://susenkitchencorner.blogspot.com/2015/08/easy-coconut-cauliflower-curry.html

And Stock & Broth recipes.  

http://susenkitchencorner.blogspot.com/2014/06/all-about-broth-stock.html

CHOCOLATE CHIP BANANA & FIG MUFFINS

CHOCOLATE CHIP BANANA & FIG MUFFINS


INGREDIENTS:

2 Bananas
1 cup of figs
1 bag of Chocolate chips.
1 Cup of all purpose flour.
2 Egg
1 Teaspoon Cinnamon
1/2 cup Sugar
1/2 cup 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:
Dice up the figs and put them in a bowl set aside.   Then use a mash potato masher and mash it up the bananas in another bowl really good, if there is some bigger chunks left that is totally okay.   Next break the eggs into the mixture and add the cinnamon, brown sugar, baking soda and powder, and oil. Now add the figs.   Mix all with a wooden spoon very well.

Add the flour a little bit at a time, mix until all the flour is incorporated into the batter. The batter should have a thick and moist look, but not dry.  If it is too dry add table spoon of milk at a time until it becomes wet.    But not soggy or oat meal like.  Now take your sprayed muffin tin and add spoon fulls of batter to each cup until all are full.  If they heap over a little 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 will 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.

FLAKED SALMON, EDAMAME & SHAVED JICAMA SALAD

FLAKED SALMON, EDAMAME & SHAVED JICAMA SALAD.

This is easy spin on a salad with out the pasta.  I really like using Salmon for salads.


INGREDIENTS:
1 Salmon Steak
1/2 cup of Edamame beans podded.
1/2 lose cup of shaved Jicama (Use a hand held veggi peeler.)
1 Tablespoon Mayonnaise  Less or more as you desire.
1 Tablespoon capers
1 Two tables spoon diced white onion.
Serve on a small bed of fresh greens.

METHOD OF PREPARATION:
FIRST: COOKING THE SALMON
Put the Salmon steak skin down in the pan.  Turn the pan to low and cover with a lid that fits.  Keep your eye on the color of the salmon. At first it will be bright reddish pink, and as it cooks it will turn into a lighter pink.  Also watch for white drops of fat to appear on the out side of the salmon as it cooks.
Next: Now if your looking at your salmon that is cooking and it appears to be done on the out side, it may not be done on the inside. Turn off the burner and take off the lid. Take two forks and very carefully pull the salmon apart and look in.  Try to pull it apart by the grain.  If you see dark red inside, it still need to cook more. Put in back on the burner on low to finish cooking.
 If it is done, then when you take the forks and pull the salmon apart gently it will flake apart really easily, and it should all be the same even light pink, no dark pink.
When the salmon is all the way done take a metal spatula and scoop the whole salmon up off the skin that will be stuck to the pan.   Put the salmon on a plate and let cool a bit then remove all the bones and then flake apart.

SECOND: SHAVE & MIX.

Shave the Jicama,with a veggi peeler and flake the salmon and  mix all the ingredient togetheir.  Done!      This salad goes great with Mandarin Pancakes.


 http://susenkitchencorner.blogspot.com/2014/06/mandarin-pancakes.html


ENJOY!

VEGETARIAN YAM BALL SPAGHETTI

VEGETARIAN YAM BALL SPAGHETTI

This is a great meal and it's so flavorful and what even better this is one of those meals you can eat cold or hot.  I like this cold.

INGREDIENTS:

1 Egg.
1 lb Yam or you can use Sweet Potatos too.
1/2 of a medium white onion or red.
2 celery sticks.
2 cups of Panco bread crumbs or bread crumbs.
1 teaspoon of cinnamon.
1 teaspoon of cumin
2 diced garlic cloves.
A handful of cilantro.
1 Tablespoon of olive oil
Toasted Seame seed oil (Optional)

 FOR SPAGHETTI SAUCE 
 1 16 oz Can of ready cut tomatoes.      
 2 8 oz Can of tomato paste.
 A pinch of Basil and Rosemary finely chopped.  Add teaspoon of  cinnamon and pepper if desired.

METHOD OF PREPARATION:

Have a cookie tray ready to put the yam balls on and a Table spoon ready to make the balls.

FIRST: COOK THE YAM.
1. Peel the yam.
2. Cut the yam into small equal pieces.
3. Put yams in a pot and cover with water, bring to a boil.
4. Cook until soft not mushy or chunchy.  Take a piece out cool and try it.    
5. Drain and remove and pat dry with paper towl

SECOND: 
Add cooked yams to a large mixing bowl and add, diced Onion, Celery, Garlic, cilantro. To this mixture add spices and 1 cup of Panco bread crumbs mix very well.  Now add one tablespoon of Olive oil to the mixture and egg. Mix very well.     Pour the other cup of crumbs into a small bowl.  With a Tablespoon scoop out a little bit and put into the palm of your hand. If you cup both of your hands together their should be enough room for it to move. If not pinch a bit off. Drop it quickly from one hand to another it will form a ball on its own.  Now that you have a ball dunk it in the bread crumbs. Place on cookie try. Repeat until all the yam is used up.  Now you can either cook these right away or cover them up and put them in the refrigerator until the noodles and sauce is done. Find out what works best for you.

THIRD: Cooking Yam balls.
Note: The Yam balls are basically already cooked, except for the binder which is the eggs.
Coat a large pan with two table spoons of oil.  We're not drenching the yam balls in oil.  Cook on  a range from Medium High to Medium Low, adjust accordingly.  It's okay to turn the stove down to low if you feel their getting to dark and then back up if their not cooking at all.   Use tongs to turn them over as they turn golden brown. Keep cooking meat balls until they are all browned on all sides. Place cooked Yam balls on a plate and cover and keep warm in over on the lowest temp.

THIRD: Cooking the Spaghetti.
Fill a pot with water. Turn stove top to high. As soon as you see little bubbles starting to form break your spaghetti in half and put in the water. Stir noodles 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.  Noodle take about 7 to 8 minutes to cook.

FOURTH:  Making the sauce.
This is the easiest.  Open your cans and pour all into a pot add rosemary and basil and spices. Cook on Medium stir often.  If you have any soup broth add a cup to the sauce and it will get absorbed into the tomato paste. Just keep stirring it and turn down if need be, then back up.  You can let this simmer for 15 minutes or longer.  If you don't have broth, add water.  You can add a 1/2 cup more of water or broth.

A big slice of French Bread and Parmesan and Dig in.



                                       
                                         

WHEAT BERRIES

WHEAT BERRIES

Wheat berries is the best breakfast cereal hands down, because they have a great taste, and they're the one cereal that will never go soggy.  So here we go.

INGREDIENTS:
1cup, 2 cups or 3 cups. WHEAT BERRIES.    You prepare it all the same.

METHOD:  Hey just like beans. :)

1. Look over wheat berries for any thing like rocks or twigs. 
2. Wash wheat berries and drain off water.
3. Put wheat berries back into pot and cover with ample water, the berries will absorb some of the water.
4. Let the berries rest in the water over night. 
5.  In the morning pour off the water and rinse berries in clean water. Return to pot.  If you don't want to cook them when you get up, drain and put in refrigerator cover until later. 1 day Max. 
6. With berries in deep pot, fill with water until berries are submerged really good. Turn burner to high and bring to a boil, then turn down to low and let simmer for an hour. 
7. Turn off burner and let wheat berries rest in water for another 30 minutes.
8. Rinse water off and enjoy or freeze.  
9. It's that easy. :)

Here are some additional ideas for uses.
1. Add a table spoon or two to your salad.
2. Add a little bit to your yogurt.
3. Use as a filler for spaghetti meat or another meat dish. A cup will do.
4.  Need something extra in your soup, wheat berries make a great addition.
5.   Mix them in your scrambled eggs. 
Basically the ideas are endless.  

ENJOY

COBRA BEAN SALAD

COBRA BEAN SALAD  

I love cooking beans and cobra beans are great for salads.    Please don't let dried beans be intimidating, their so easy to make.  And so much healthier, canned are good, but you have all the extra little ingredients and beans are not naturally sweet, and it depends on the brand too.  

A little guide to beans:  This process apply to 1 to 40 cups of beans. 
1. Purchase beans.  :)     Lentils do not apply here even thought they are a Legume.
2. Spread beans out on a tray, look over for rocks, remove any thing that does not look edible.  
3. Wash bean.
4. Put beans in a huge pot and cover with water, make sure beans are really submerged, because they will soak up the water, so use ample water.
5.  Soak over night.  Don't worry about having a timer. 
6.  In the morning rinse beans with clean water and put in a cooking pot and cover with water. 
6a.  or  rinse bean, drain and store in refrigerator until you can cook them.  1 day max. 
7.  Lid off bring to a boil.   Watch beans they create a foam that tends to rise.  To control this Turn it down to medium high. When you can see he beans being agitated by the boiling water turn to low, let cook.
8. Test beans periodically.  The beans should be tender, but not nutty.  When you think their done take a few out and cool them put a tad of salad dressing on them and eat.


INGREDIENTS:
4 CUPS COOKED COBRA BEANS
2 Tablespoons Capers
15 Grape Tomatoes halved.
1/2 minced white onion
2 grated garlic cloves
About three grates of ginger
2 Tablespoons of wheat berry
2 celery stalks
A lose handful of Cilantro chopped.
2 Tablespoons Rice vinegar
1 Tablespoon Olive oil
6 oz of Marinated Artichoke hearts
Diced or sliced Avocado for garnish.
Dill.

METHOD OF PREPARATION:

FIRST & LAST :)
Chop onion, celery, cilantro, and add to cold Cobra beans.  Grate garlic and fresh ginger over bean mixture.   Add wheat berries, Olive oil, Rice vinegar, Capers.   Chop up Artichoke heart and add.
Mix all really well.  Add Avocado and sprinkle with Dill.

ENJOY.

FAST FOOD: POTATOS AND SAUSAGE.

POTATO AND SAUSAGE

There are time when I don't want to spend 1 to 2 hours cooking.  I get home and I want something quick and easy.  This is my go to Fast Food.  

INGREDIENTS:
1 good size link of Precooked Sausage your choice any type is fine.  Precooked is better, because your really not cooking it your just heating it. 

 About 4 Potatoes.     Red, Yellow Finnish, Yukon, Yams, or Sweet potatoes it's all good.    And you can mix and match if you like.  2 Red potatoes and a half of Yam etc.  It's all going to cook the same. 

1/2 Tablespoon of Olive oil.

1 half minced Jalapeno (optional)   I like it because it adds some nice heat and really wakes you up.

2 minced garlic cloves.
Note: You can also add red bell pepper to the sauté and any thing else that you think will make it more yummy.    Another thing I do is if I have any gravy ice cubes in the freezer I use them for this meal.  It makes it into a stew.   Another thing is steam up some carrots.  Again make it your own.

METHOD OF PREPARATION:

FIRST: 
Cut the potatoes into bite size chucks. Remember the smaller the quicker they cook and the bigger the longer they cook.   Put all into a small pan of water and bring to a boil for about 2 to 3 minutes and then turn to low.  Always check your food.   Take the biggest piece out cool it and take a bite.  If it's crunchy not done.  If it falls apart it's over cooked.   It should be able to hold it's shape and be kind of al dente, but not crunchy.   

SECOND:  
Cut the sausage length wise and dice into small pieces.    You can use a lot or a little this is up to you.  
Mince up garlic and jalapeno and add to a pan with about a half of table spoon of Olive oil. Saute' on medium until garlic is fragrant then add the sausage.  
Note: Depending how strong the jalapeno is this will make your eye water up a bit.  It dose mine.  That the good burn. :)     
Cook sausage until you see the tips of the sausage turn brown here and their, then turn off burner. 

THIRD: 
Drain Potatoes and add to the sausage.   EAT!  

The premise here is fast and easy.  If you want to add more things like carrots and other veggies,  go for it.

My Hubby and I like to add Sriracha Sauce it.   

ENJOY   

GARDEN CREAM SOUP

GARDEN CREAM SOUP   

This is comfort food.  A big bowl of this will turn any bad day around. 


INGREDIENTS:

7 to 8 cups of Chicken stock or broth. (ABOUT)
10 grape tomatoes
1/2lb of okra
2 Carrots
1 cup or green beans
1 Yellow squash.
2 cups of lose packed Kale.
A hand full of snow peas.
2 oz of butter. That is a half of a stick of butter.
1/2 of a cup of flour. 

METHOD OF PREPARATION:

FIRST: Making the CREAM SOUP.
Cut butter in to small chunks and melt on low. Watch it so it does not burn. When all the butter has melted turn off the burner, lift the pan off the burner and swish it around.  This is to make sure the butter does not burn.

On another burner heat up the stock or broth.

Back to the pot with the melted butter.
NOTE: Keep your eyes on the consitency of the mixture as you make this. 
Keep burner on low. Add one tablespoon of flour whisk away, does it look like small dough balls or wet.  If it looks wet add another table spoon of flour and whisk away. Keep doing this until flour is soaked up and you get a bunch of small looking dough balls.

NOTE: OKAY This is the part where you got to trust yourself, when you add the hot liquid to the small buttery dough balls it is going to go thought a transformation that going to look like you ruined it.  All you have to do is keep whisking until it look like mash potatoes.  :)

CAUTION: THIS WILL SPIT AND SPATTER AS YOU ADD THE FIRST LADLE OF BROTH.

FOURTH: Turn up the heat to Medium.
Now add two ladles to the butter  flour mixture, it will sear in the hot pan. Whisk away and keep whisking until it looks smooth and creamy mash potatoes.  When it looks like creamy mash potatoes, add to more ladle full.  Whisk, whisk ,whisk and be careful.  Keep whisking until it has the consistency of creamy mash potatoes.  Then add your soup again.

When you are finished adding the amount of soup you want keep the burner low.
Now like I said above you are in control of your cream soup.  The more broth you add the less creamy it with be, the less the thicker the cream soup with be.  Find your happy medium.  

SECOND: 

Clean the veggies.  Cut the stems off the okra, take the strings off the peas, dice the carrots into small chunckes, Shred the kale, Cut up the yellow squash into bite size chucks. Cut up the string beans.  
Add every thing to the cream soup except for the squash and the snow peas.  Set the squash aside.  Turn the stove top to medium with lid on and stir the soup occasionally. Turn to low and leave the lid on, when the carrots are almost cooked and almost not crunchy add the squash. When the carrots are soft the soup is done.  Now add the snow peas to each bowl uncooked.  The hot soup will cook them just right.

You can sever this over rice or noodles or have it by it self. 

mmmmmmm   

FIG SYRUP & CANNING

FIG SYRUP
Note this has been updated.  

This is the best and it is so easy to make.  You (can) make a little or a lot depending on how many figs you have. 
NOTE: If you make more, your probably going to want to can some. 

                                            This was 5 cup figs to 5 cups sugar. 1 cup water.

Please note:  Take care and watch your syrup, if you feel at any time these recipe need to be changed to fit your need, do so.  

INGREDIENTS (IN QUANTITIES)

1.   5 cups of fresh figs to 5 cups of sugar & two split vanilla beans.  1 cup of water.

2    4 cups figs to 4 cups sugar & one or two split vanilla beans.   1/2 cup water.

3.  3 to 3 cup sugar, one vanilla bean. 1/2 cup water.

4.  2 to 2 cups of sugar, one vanilla bean.  1/2 water.

5. 1 to 1 cup sugar , half of a vanilla bean.  1/4 Tablespoons water. 

Note:  Make sure for smaller batches to use a smaller pot.  And if you feel that you need to add a tad more water, add in Tablespoons at a time to each of the above.  But take caution if you add too much water you won't get syrup. 

If your going to make a big batch let say above 5 to 5, maybe 8 to 8. Your probably going to need to can them.  

Now don't freak out canning is beyond easy all you have to do is have canning jars lids and tops and  boil water. I will explain that further down. 

FIRST: 
Wash the figs gently and cut the steams off, put all into a Dutch oven or large soup pot.

Second. 
Pour sugar and add vanilla beans and water.

Third: 
Bring to a boil with lid on and then as soon as it boils, turn to low and let cook for 1 hour.   Stir occasionally.  Check the syrup with a spoon, if it is still too watery, it is ok to let them cook for another 15 minutes to half hour.  That's is ok. 

CANNING:
For a ratio of 5 to 5 I was able to use 4 canning jars for the figs and one for the syrup. So depending on the size of your figs always have to more jars just in case.

1st add all the jars, lids and screw lids to a large pot and cover all with water and bring to a nice rolling boil to sterilize the jars.  Also if you have metal tongs dip them in the water to sterilize them too.   Have a clean dish towel laid out to where your going to have the jar when their finished being filled.  

2. With the water still boiling carefully remove the mason jars and set them on the towel one by one.  With the sterilized tongs grab the figs one by one and fill the jars snuggly.  Next sterilize a ladle in the boiling water and ladle up the syrup and pour over the figs until they are submerged in the jar. You might have to remove some and add some to make them all snug. Also take a butter knife sterilize it and poke it in between the fig to release air bubbles. 

3. With the tongs grab the lids and cover all the jars, now grab the screw on lid and add them. With a clean towel carefully tighten the screw on lids.   Let the jars rest a bit, then go back and tighten them even more as tight as you can.   Cover them with a towel and they will seal them selves.

4.  Now for the syrup that left in the bottom of the pot.   Ladle it out into a sterilized mason jar, two if need be and also seal it.  

You can add this to oat meal for breakfast, add it to the Fig Cookie recipe,  pancakes,  polenta, any thing you can imagine.  It's so yummy.  

Enjoy creating your own culinary delights.   

FIG COOKIES

FIG COOKIES

Fresh fig right of the tree are awesome.    Every time my hubby and I go on our walk we stop by for a nibble.  I canned half the fig and froze the rest.

INGRIDENTS:

2 Cups of flour (about)
2 Cups of Figs.
2 Tablespoons of Fig Syrup.  Yummy  ( if you don't have this just add another 2 tablespoons of sugar)
2 Tablespoons of Sugar
3/4 Cup of Brown Sugar.
1 Teaspoon of Baking Powder
1 Teaspoon of Baking Soda.
1 Stick of butter soften.
2 Eggs


METHOD OF PREPARATION:

You will need a big bowl, a electric egg beater and a cookie tray to cook the cookies.

FIRST:
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.

Cut up the fresh or canned figs into bite size pieces and set aside.  Cream the butter in a bowl with your weapon of choice, when it is thoroughly creamed add white sugar, fig syrup and brown sugar and incorporate into the butter.    Break one egg at a time and add it to butter.  Beat some more.  Next add the baking soda and powder and beat in. Last but not least add the figs pieces and stir in with a wooden spoon.  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:
  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 looking.  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.

Get your self a nice big tall glass of cold milk, or hot coffee or tea and sit back and enjoy.  :)

EASY COCONUT & CAULIFLOWER CURRY

EASY COCONUT & CAULIFLOWER CURRY

This is a great meal and very filling and so easy.  Chop, chop, sauté and let cook.  That's all.

Note: Make sure you use a deep pot that fits all the ingredients.

INGREDIENTS.
1 Whole Cauliflower or half is fine too if it is a really big one.
1 lb of Boneless Chicken
1 Can of Coconut milk.
1 Cup of water.
1/2 Onion
4 Garlic cloves
1 cup of lose packed Cilantro.
1 inch of Ginger
1 Jalapeno pepper Optional
1 Poblano pepper  Optional
4 teaspoons of Olive oil.
1 Tablespoon of Rice vinegar.
2 Carrots
2 teaspoons of Curry powder your choice.
1 teaspoon of Cinnamon
1 teaspoon of thyme
1 teaspoon of paprika
1 teaspoon of oregano
1 teaspoon of cumin

METHOD OF PREPARATON:

FIRST:  CHOP AND SAUTE.
Chop up the onion, garlic, jalapeno and poblano pepper and add it to the pan with the Olive oil and Rice vinegar.  Next mince the cilantro and ginger really good and add to the pot.  Sautee all on medium high until the onions are translucent. 

SECOND: 
Break and cut the cut the cauliflower into small piece and set aside.
  Peel and cut up carrots into bite size piece and add carrots to pot. Next add all the spices.   Next add the coconut milk and 1 cup of water.  Bring mixture to a boil on high, then turn down to low and let simmer.  

THRID: 
Dice up the boneless chicken into bite size piece and add to the pot. Now add the Cauliflower.  Mix everything together.   With lid on, let it cook.   

Tip: Always check the biggest piece of meat for doneness.    When the chicken is done the meal is ready. 

Serve with white rice.

Easy and Yummy.   And the left overs are even better.    mmmm. :)    

EXTRA TIP:  Have any soup broth cubes in the freezer.  Heat up the broth and add the curry to the soup to make a awesome lunch or dinner.   

SALMON SALAD STUFFED APPLE BOATS

SALMON SALAD STUFFED APPLE BOATS

Yummy and just plane yummy and healthy.

INGREDIENTS:

2 Crisp Large Apples like Gala.  Peeling optional.
1  Salmon Steak.  Tuna also goes great with this.  
1/2 White onion.
2 Table spoons capers small.
1 Red bell pepper.
3 stalks of celery.
2 table spoons mayannios. 
1 garlic clove minced or grated very fine.
1 Pablono.   

NOTE: The pablano and garlic are optional.  I like the heat, but if you don't leave it out.

METHOD OF PREPARATION:

FIRST: Cooking the Salmon
While the salmon is cooking you can dice the onions, bell peppers, pablono, celery and mix in the capers and garlic in a bowl, and put in the refrigerator.

Put the Salmon steak skin side down in the pan.  Turn the pan to low and cover with a lid that fits.  Keep your eye on the color of the salmon. At first it will be bright reddish pink, and as it cooks it will turn into a lighter pink.  Also watch for white drops of fat to appear on the out side of the salmon as it cooks.
Next: Now if your looking at your salmon that is cooking and it appears to be done on the out side, it may not be done on the inside. Turn off the burner and take off the lid. Take two forks and very carefully pull the salmon apart and look in.  Try to pull it apart by the grain.  If you see dark red inside, it still need to cook more. Put in back on the burner on low to finish cooking.
 If it is done, then when you take the forks and pull the salmon apart gently it will flake apart really easily, and it should all be the same even light pink, no dark pink.
When the salmon is all the way done take a metal spatula and scoop the whole salmon up off the skin that will be stuck to the pan.   Put the salmon on a plate and let cool a bit then remove all the bones and then flake apart.

SECOND:  
Peel the apple , then cut them in half into 4 equal parts.  Use a small knife and carefully make a small circle to pop out the core and throw away.  Next either using a melon scoop or a knife carefull cut in a circle and make the apple into a boat.  And check this out if your if your getting a little frusterated don't hesitate to grap the big knife and chop the apple up. :)  and top it with the tuna salad.  Either way it going to be yummy.  
Oh and don't forget to add the apple you cored to the salad.

When you have your little apple boat made stuff with the salmon salad.

mmmmmmm.

ENJOY!

REFRESHING COCONUT & BLACK BERRY SUMMER DRINK.

REFRESHING COCONUT & BLACK BERRY SUMMER DRINK

Uhhhh... yeah you heard me right uhhh. It's 109 today and very humid.  Air conditioning and cool drinks is all I need.  :)     When it cool down to around 89 in the evening we stopped by our favorite black berry bush and pick away.  Ice cool drinks are a great way to relax in the heat.

SERVES ABOUT THREE

NOTE;  Like I always say I give you the ideas and you can make it your own.  If it's too sweet add less sugar.  The sugar is in case the berries are a bit tart.  Play around with it until your taste buds say yes.   We're not all born with the exact same taste.

INGREDIENTS:

2 to 3 Table spoon COCONUT MILK per glass
Black Berry syrup recipe (provided)
Ice cubes, Crushed or whole.
One of these.  Ice water. Sparkling Mineral water or soda water.   

INGREDIENTS FOR BLACK BERRY SYRUP.
2 to 5 Tablespoons of sugar.  
1 cup of Black Berries.
1 Tablespoon of water. 

NOTE: Take care this will stain your cloth.  

METHOD:
Put all in a pan turn on medium heat. Cook for (about) 12 minutes using wooden spoon so smash berries apart. When the liquid start to bubble on the stove turn off.
I like leaving the seeds in, but if you don't you can strain them out.

Next make a ice bath to cool the syrup.  Pour the syrup into a large glass, put the glass into a large pot and fill it up with ice cubes and water. This will cool the syrup.

ASSEMBLING.  

1. Three normal size glasses or fancy. :)
2. Fill the glasses with ice cubes.
3.  Spoon about 2 to 3 tablespoons of coconut milk per glass.
4. Spoon about 3 to 4 tablespoons of black berry syrup per glass.
5.  Add your choice of water/mineral/soda water.
6. Stir with a stir stick and taste to adjust flavor.

SIT BACK AND AHHHH!  :)

WHAT TO DO WITH LEFT OVER CHICKEN.

WHAT TO DO WITH LEFT OVER CHICKEN

Let say you cooked a bunch of chicken up, fried, baked, grilled, soup or your out in the wild with a wild look in your eye and you feel ferral by a open fire pit.   And you suddenly realize you've cooked too much or not all the food was eaten by your clan.   Ok now what?    What I would suggest is to use it in your next meal, that is the opptimal thing to do.  Shread off all the chicken from the bone and (KEEP THE BONES) for stock.  My suggestion if your not going to use the meat right away and want to freeze it, freeze it in broth. This way when you thaw it out it won't have that lovely freezer taste.  
NOTE: If your pulling frozen chicken in broth from the freezer and thawing it out in a pan on Medium low with the lid on.  Strain the broth and refreeze it for another meal or soup.   

Ok on with the show.   You can shread, dice or chop your chicken anyway you want it.

You can use this for Fajitas, Tacos, Salad topping, Quesadillas or Soup.   Or do you have a new idea that I haven't thought of.   

Now I understand that every one has different taste buds so adjust these recipes to your liking.
And also adjust to how much chicken you are using.  :)

HERE ARE SOME IDEAS.

1.  4 peeled garlic cloves
     1/2 of a Pablano
     1/2 lime juice.
     1 Tablespoon Toasted Sesame seed oil or olive oil.

Get a pan or small pot add oil and squeeze lime all the way.   Next use a very fine grater or a nutmeg grater and grate the garlic and the pablano the best you can.  Or chop the pablano very fine.
Next turn the bruner to med high and when the mixture begins to lightly bubble around the edges add the chicken and turn to med low and stir.  The point is not to cook the chicken rather warm it and coat it in flavor.    

2.  1 inch of Ginger 
     1 clove garlic
     1 Tablespoon of honey
     1/2 teaspoon of cinnamon
     1 Tablespoon of Rice vingar.

Grate the Ginger and garlic and pour in the vingar and honey with the cinnamon.   Mix on medium high until you see light bubbles and add chicken.  Same method as above.

3. 1 inch of Ginger
    1 Jalopeno
    3 cloves of garlic
    Hand full of minced Cilantro
    1/2 Tablespoon  Toasted Sesame seed oil
    1/2 Tablespoon Rice Vinegar.

Grate Garlic and Ginger and mince the Jalopeno and clinotor very fine.  Add to pot with oil and vingar.  Same as method above.   

4.   1/2 of a small lemon squeezed
      1/2 of a lime squeezed
      1 tablespoon honey
      Cilantro minced fine.

Same as above.  


HAVE FUN CREATING.