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.