Archive | March, 2018

Stick with Me Chocolates

28 Mar

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My daughter always finds the best chocolates.

This year she gave me the Stick with Me artisanal chocolates from New York.

OMG they are gorgeous.

Almost too good to eat but that won’t stop me.

These bon bons come in  all different flavors.

I got the following;

Raspberry Rose

Wild Strawberry

New York New York with peanuts

Mint Chocolate Cookie

Black Sesame & Passion Mango

House Praline

Toasted Coconut

Black and White

Liquid Salted Caramel

House Dark

Malted Milk Chocolate

Banana Foster

Macadamin Rice Puff

Cup of Joe

Dulce DeLeche

When my children visit we will take a sharp knife and split all of them and pick our favorite.

In the meantime I will stare at them and admire how beautiful they are.

Thanks Rachel

 

 

 

 

 

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Miso Soup

27 Mar

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This is a take off from a recipe I found in the newspaper and I made it my way.

I am a miso soup novice and this is my first try.

Since I do nothing without garlic and onion this is it.

One tablespoon of canola oil

One very large diced onion

Two inch piece of peeled and fine diced fresh ginger

6 cloves diced garlic

6 cups water

4 teaspoons mild miso paste

1 tablespoon soy sauce

2 tablespoons lime juice

One cup sugar snap peas or pea pods

6 cups thinly sliced bok choy

One cup thin sliced carrots

Chopped scallions

optional add ins:

sliced mushrooms

hot peppers

basil

tofu

rice noodles

Heat the oil and add the onion, ginger and garlic

Cook till the onions are soft but not brown

Add the water and bring to a boil for five minutes

Stir in the miso paste and simmer for ten minutes

Add the soy sauce and lime juice

Make sure the broth is seasoned to your liking now so adjust the soy sauce and miso.

Add the carrots, bok choy and sugar snaps

Do not boil again just let it simmer for ten minutes

The sugar snaps should still be crunchy

I am going to double the broth next time and freeze a container without the vegetables.

 

Hamburg pizza

26 Mar

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I have the habit of freezing anything that I am not using or can’t give away.

I found a package of cooked hamburg, onions and mushrooms.

Alas, a pizza was formed.

One ten inch pizza pan

Just a very thin layer of crisco for the bottom of the pan

1/2 pound pizza dough spread out in the pan

12 slices mozzarella cheese divided between the top layer of the dough and the top layer of the pizza.

Put 2 cups of the cooked hamburg, mushroom and onion mixture on the dough and mozzarella cheese

Sprinkle with a layer of Parmesan cheese

Sprinkle with 1/2 teaspoon garlic powder and 1/4 teaspoon oregano

Top with the remaining mozzarella cheese

Bake at 475 degrees on the bottom shelf in the oven.

Start looking after 11 minutes

This may take a little longer and but it’s so worth it to have the crispy crust.

Zucchini, Shallots, Basil and Feta

23 Mar

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My son made this the other night and I had to make it myself.

One or two zucchini either sliced or spirallized

Three sliced shallots

One tablespoon oil

1/8 teaspoon garlic salt

8 sliced basil leaves

Heat the oil

Add the shallots

Cook till almost soft

Add the zucchini and stir fry for two minutes

Do not overcook, keep it a little crunchy

Add the garlic salt, feta and basil

Take off the heat

This is delicious as a side or in crusty Italian bread.

Poach an egg or two and place them on top with some hot sauce.

Kung Pao Brussel Sprouts

22 Mar

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Doesn’t this sound good.

I followed the recipe exactly.

OMG!

It should be called Kung Waooooooooo Hot.

It was so hot I could barely eat it.

This is the changed edible recipe.

For those who like it really hot, look at the February 2015 edition of Bon Appetite.

2 pounds of brussel sprouts

2 tablespoons canola oil

Slightly season with salt and pepper. Do not use alot of salt because there is soy sauce in the rest of the recipe.

1 tablespoon cornstarch

One tablespoon water

One tablespoon sesame oil

3 cloves minced garlic

2 tablespoons minced ginger

2 tablespoons hot chili paste

1/4 cup low sodium soy sauce

3 tablespoons sugar

2 teaspoons rice vinegar

1/2 cup water

1/3 cup unsalted peanuts

You can use the hot dried chiles de arbol that was in the original recipe but this was hot enough for me without them.

I used two peppers as a garnish.

Preheat the oven to 425 degrees.

Toss the brussel sprouts with the oil, salt and pepper.

Roast for about 20 minutes, turning once.

Mix the cornstarch with the 1 tablespoon of water and set aside.

Heat the sesame oil in a pan and add the garlic and ginger and cook for a couple of minutes.

Add the chili paste and cook for two more minutes.

Add the soy sauce, sugar, vinegar and 1/2 cup water and bring to a boil.

Let this reduce a little.

Stir in the cornstarch mixture.

Continue cooking and stirring until the sauce starts to thicken.

Taste the sauce, it may need more soy sauce.

The sauce does thicken as it sits.

Add the brussel sprouts  and make sure they are coated with the sauce

Add the peanuts on top.

I served this over the leftover egg roll filling.

 

 

Oatmeal with blueberry sauce

21 Mar

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Shaws had the blueberries for .99 cents

So I bought a ton.

They are really delicious.

I made a quick blueberry sauce to put on oatmeal.

1 1/2 cups blueberries

1/2 cup water

1 tablespoon honey

1/4 teaspoon vanilla extract

1/2 teaspoon cornstarch

One cup dried oats, cooked

Put everything except the oats in a pan

Bring to a boil

Stir till it thickens just a little

Pour over the cooked oatmeal

This can be made with any fruit.

I put some leftover blackberries in the sauce so don’t be afraid to mix and match any fruit.

This makes enough for two portions maybe three but not in my house.

 

 

My Yearly Corn Beef Sandwich

19 Mar

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Every year I make a boiled dinner on Saint Patricks Day.

Everything is always left over.

The potatoes and carrots I put into my chicken pot pie.

The cabbage I fry in a pan with a little butter and eat it till I can’t eat another leaf.

Sometimes I do put it into soup.

Then there is the corn beef.

After I boiled this for hours and made a mess of my stove, I have to use it.

2 slices of marble rye bread

Butter

Spicy mustard

cole slaw

Two slices American or Swiss cheese

Lots of corn beef, sliced thin or thick or shredded

Start the sandwich

Put the mustard on one side of the bread

cheese

meat and lots of it

cole slaw

bread

Butter the outside of the sandwich and place in a frying pan

Fry on medium heat till both sides are light brown and the cheese is melted

Serve with a pickle

This is my yearly splurge.

I also fill sandwich bags with the corn beef and freeze them to make hash on the weekends.