Thursday, April 27, 2017
Wednesday, April 26, 2017
I cannot say enough about this dish. First of all, ramen, where have you been all my life? Second, I liked it so much that, my guess is, I'm going to be kicking rice to the curb. This made such a big difference in this dish, making it seem so much more authentic than all of those dinners that I served with rice. I know that rice is far more traditional, but here the ramen seemed to be.
This is a great dish. Very tasty, appealingly authentic, lots of fun to enjoy with a pair of chopsticks, and one that I think your family will really gobble up.
Adapted from Chelsea’s Messy Apron
Monday, April 24, 2017
One of the things I say when I describe myself to people is that I'm nocturnal. It's not something that I particularly want to be, it's just something that I am. From the time I was a little girl, and used to read Nancy Drew books with a flashlight under the covers of my bed, I've always known that I was a late night person. Unfortunately, I also enjoy early morning, and this adds up to not getting a whole lot of sleep. I try to let my body tell me how much sleep I need, and this generally means that I'm up every night until one or two. Nighttime, I find, is my most creative time.
night I went to bed around two, and was shocked when I looked at the clock
this morning. I figured that there must have been a problem with the clock
battery because the clock read noon! Yeah, 12 o'clock. High noon. I couldn't
believe I had slept 10 hours. As a consequence, I feel great today. Little
tidbits of the flu still hang on, but I feel like I have my old energy back, so
was thrilled to get into the kitchen.
The first thing I did was tackle the five ears of corn that my dad had given
me. They had been in the fridge for a long time, and I was afraid of losing
them. I was in the mood for something spicy, easy, and that would suit for
brunch, because, let's face it, if you're eating breakfast in the afternoon,
the best you can call it is brunch.
Long ago I’d seen a recipe for fresh corn fritters, and decided to come up with
my own version. I’d husked, cleaned, and stripped all of the kernels off of the
cobs earlier in the week (I was so exhausted that it, seriously, took me all
day), put the cops into a freezer bag, and stuck them into the freezer for
making corn stock later. (Be sure to always save corncobs, unless you've gnawed
on them, to use in stock. It makes a huge difference in potato, corn, and other
set some of the corn aside, and measured out 2 cups. From there I seeded a
vacuum-sealed, roasted jalapeno -- a new product from Melissa's Produce. (You
are going to go crazy over this one! Melissa's packages roasted jalapenos. They’re
vacuum sealed, and it makes adding smoky heat to dishes so darned easy. You
have the wonderful roasted jalapeno taste, they are easy to seed, they chop
like a dream, and I have been stirring these into absolutely everything, from
my scrambled eggs in the morning, to soups and broths in the afternoon, to mashed
potatoes in the evening. This is my new favorite Melissa's product. Yep, move
over Fire Roasted Sweet Red Bell Peppers.)
The recipe for these fritters is below. Honestly, you and the entire family
are going to love them. They are lightly seasoned, the taste of the corn comes
through, there's a little bit of heat and smokiness from the jalapenos, and
they make a great snack. Not only did I have them as an afternoon snack, okay,
okay brunch, breakfast, whatever, but the next morning those that were left
over I served alongside a fluffy mound of scrambled eggs. What a great summer dish
this is going to be for your barbecues! Try them. I'm not kidding.
Jalapeño Corn Fritters
Sunday, April 23, 2017
Indian Shrimp Curry
Thursday, April 20, 2017
1 container Chobani Greek yogurt, the flavor of your choice
3 1" chunks frozen banana
3 frozen strawberries
4-5 cubes frozen mango (I use Melissa’s)
1/2 cup pineapple juice
1 packet Coconut/Pineapple EmergenC
Use your Bullet or standard blender and place ingredients in the order listed into the jar. Blend for 30 to 45 seconds. Pour into a tall glass and enjoy.
In case you're curious, here is the reasoning behind the use of every ingredient:
Bananas. Always! Recent studies have shown that the protein in bananas known as banana lethicin may not only shorten the length of a virus, but contains antiviral properties that may prevent you from getting one in the first place.
Yogurt. One serving a day labeled with "live and active cultures" will enhance immune function.
Strawberries contain vitamin C and immune boosting antioxidants.
Mangoes are packed with immunity-boosting Vitamin A, as well as the powerful antioxidant Vitamin C, also known to shorten the duration of colds.
EmergenC speaks for itself. :-)
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Wednesday, April 19, 2017
6 ounces sliced cremini mushrooms
1 medium yellow onion, sliced
1-14.5 ounce can low-sodium beef broth
1 1-ounce package brown gravy mix
2 tablespoons catsup
1 teaspoon Dijon mustard
2 tablespoons fresh parsley, chopped
1-1/2 pounds ground chuck
1 egg yolk
1/4 cup dried minced onion
1/3 cup Panko crumbs
3 tablespoons whole milk
1 clove garlic minced
1/4 teaspoon Montreal steak seasoning
2 tablespoons cornstarch
4 tablespoons water
Spray slow cooker with Pam; line bottom with mushrooms and onions.
Combine beef patty ingredients and form into six patties. Place 1-2 Tablespoons of olive oil into a 10" skillet and heat until oil starts to shimmer. Brown patties over medium-high heat about three minutes per side. Remove to a plate lined with paper towels and allow draining for a moment or two. Place the beef patties on top of the mushrooms and onions in the slow cooker. Combine sauce ingredients, and pour over beef patties. Cook on the low setting for 5 hours.
Remove patties to a warm plate; set aside. Turn slow cooker to high, combine cold water and cornstarch, and stir into the sauce. Allow to cook a few minutes until thickened, and then return beef patties to the sauce. Let heat through, about 5 to 10 additional minutes. Serve over mashed potatoes or alongside rice.