Tuesday, December 22, 2009

Chicken Broth Recipe

Check out this lovely recipe for homemade chicken broth by my blogging buddy
rozChicken Broth for Tortellini - Brodo di Pollo

Saturday, December 19, 2009

$100.00 a Week Grocery Challenge

My blogging friend Sheri, formerly of Hawaii, shared a very interesting post on how she is trying to spend no more than $100.00 a week on groceries to feed her family. She shares many good tips.

Everyone knows that the cost of living in paradise is pretty high. Yet, good bargains can be found if one takes the time and trouble to look for them. I think Sheri has inspired me to take this challenge as a New Year resolution.

$100.00 Grocery Challenge

Recipe: Cranberry Bread

This recipe comes from my blogging friend Roz. Cranberry Bread

How to Make Sauerkraut



H/T to my blogging friend Therese

How to Make Fresh Mozzarella Cheese

Instructions can be found Here.

H/T to my blogging friend Alexandra

Recipe: Hawaiian Banana Nut Bread

This recipe came from my blogging friend Lana. Mahalo Lana! Hawaiian Banana Nut Bread

Wednesday, September 16, 2009

Beef Stew With Marsala Wine and Mushrooms

This is a recipe I created today based on the fact that I was in the mood for Boeuf Bourguignon but did not want to go to the store for a bottle of red wine.

1 lb. chuck roast, cubed and coated with 1 tbsp. flour
2 tbsp. Extra Virgin Olive Oil
3 carrots, sliced
3 medium potatoes, peeled and cubed into large pieces
8 oz package white mushrooms, sliced thickly
2 cups beef broth
1 onion, chopped
1 garlic clove, sliced
3 sprigs fresh thyme
1/4 cup Marsala Wine
2 tbsp flour mixed with 1/2 cup water (thickener)
Salt and pepper to taste

Heat a heavy cast iron Dutch oven. Add olive oil and add beef cubes. Do not stir or turn until the beef is nicely browned. Turn over and brown other side too. Add onions and garlic. Cook until onions are translucent. Add thyme sprigs and beef broth and mushroom. Bring to a boil and then lower to medium low.

When the beef is tender, approximately 45 minutes later, add the potatoes and carrots. Cook until potatoes and carrots are tender, another 20 minutes or so. Add thickener and cook another 2 minutes or so.

Serve with buttered noodles or rice.

Sunday, September 13, 2009

Egg Fu Yung

Brown Sauce
Egg Foo Young

This is my recipe for Egg Fu Yung that my son loves.

Serves 4

5 Large Eggs (beaten with 1 tablespoon water)
1/4 to 1/2 lb. cooked shrimp (shelled, deveined and cut into sections)
1/4 cup fresh mung bean sprouts

Brown Sauce:
2 tablespoons corn starch
1/4 cup Soy Sauce
1 cup water
Salt and pepper to taste (preferably white pepper)

Heat frying pan while you mix the batter for the egg omelets. Add two tablespoons vegetable oil to hot pan, making sure to coat the bottom evenly. Add approximately 1/4 to 1/2 cup of batter to make each omelet (depending on how big you want them). Cook until egg sets and flip over. Continue until batter runs out. Set aside.

For sauce:

Stir all ingredients for brown sauce together and simmer in a small saucepan, stirring constantly, until sauce thickens and the sauce loses its opaqueness.

Serve the Egg Fu Yung with white rice and brown sauce over it.

Friday, September 11, 2009

Tabbouleh

TabboulehThis is my recipe for Tabbouleh.

1 cup Bulgar Wheat (dried) - Prepare by pouring 1 cup boiling water on dried Bulgar and let sit until all water is absorbed.
1 bunch fresh Italian parsley, chopped coarsely (you may add some fresh mint too)
1 Cucumber, peeled and diced
1 cup Grape or Cherry Tomatoes, sliced in halves
1/4 cup minced Green Onions
1/4 cup sliced green olives (or combination of green and Kalamata olives)
2 Tbsp. Extra Virgin Olive Oil
Juice of one lime or lemon.
Salt and pepper to taste.

Combine all above ingredients.

Serve.

Sunday, August 23, 2009

Summer Fun - Foraging for Food

PurslanePicture source

One of my favorite memories as a little girl was searching for edible plants in our backyard and making a salad. I owe the idea to a kiddie book I once read. I remember it was about Raggedy Ann and a backyard picnic with her friends. As a little girl, this idea of a backyard picnic made me want to explore my own backyard.

I do not recall what plants I found and ate other than young tender dandelion leaves. I guess I also used mint that grew everywhere in our backyard. I really wish I had kept a journal back then.

I do remember the Honeysuckle plants and flowers with fondness. Nothing better than carefully pulling the bottom of each Honeysuckle flower out and enjoying the sweet nectar that clung to that stem.

My friend Alexandra is responsible for bringing back these memories.

In the article she shared Food Foraging: Finding and enjoying wild edible plants they feature Purslane.

This plant or as I would have referred to it... weed...still grows in the yard of our family home in New Jersey. I had no idea it was edible. However, it does explain why a lady from somewhere in central America would often ask my mother to share some with her. My mother happily obliges each time.

Some of the other plants I remember growing in our backyard were not necessarily those I ventured to try eating... for instance Pokeweed. I believe we called it Pokeberry. Mulberry trees also grew all over the yard. They grew quickly and became large fruiting trees. We did not really like the taste of Mulberries as kids. Wild Grapes was yet another plant that grew in our yard and another one we did not like to eat.

It was mainly because we had the most delicious Green Apple, Rainer Cherry and dark red Cherry trees growing in our yard that the wild ones were not eaten. We also had a pear tree and a peach tree but I do not remember their fruits being as sweet as the aforementioned ones.

If we did not have those wonderful fruit tress, I think we would have found the wild berries and grapes to be tasty to eat.

Friday, August 14, 2009

Misozuke Salmon

I was at the local Japanese market today. I was looking for fresh fish to buy, preferably one that was ready to cook. The $15.00 a lb. price tag readily put that notion out of my head. Instead, I purchased fresh salmon fillets at $6.99 a lb.

A recipe from the Honolulu Star Bulletin for Miso Butterfish, came to the rescue. I think we can have something to satisfy my craving for Misozuke and still stay within our budget.

Sunday, August 2, 2009

Sharing Favorite Recipe Links

1. Tyler Florence's Beef Stroganoff Over Buttered Noodles

2 Campbell's Kitchen One Dish Chicken & Rice Bake

3. Chicken Paella

4. Sweet and Sour Pork

5. Congee (Jook) - Rice Gruel

6. Turkey Jook

7. Crisp Chocolate Chip Cookies

8. Ruben Sandwich

9. Zeppoles

10. Beef and Barley Stew

11. Spaghetti alla Carbonara

12. Gyozas

13. Bacon Potato Frittata

Fruit: A Healthy Choice

My sister shared the following:
From Dr. Weil

Fresh fruit salad is a traditional, healthy dessert. Not only delicious, it is nutritious, too - the natural antioxidants and fiber of fresh fruit support the body's defenses and help to keep it running smoothly. When making a fruit salad, consider including the following choices - according to the USDA, these fruits are exceptionally high in antioxidants:

1. Wild blueberries
2. Cranberries
3. Blackberries
4. Prunes
5. Raspberries
6. Strawberries
7. Red delicious apples
8. Granny Smith apples
9. Sweet cherries
10. Black plums

Look for organic varieties at your local farmer's market, and enjoy!

Friday, July 17, 2009

The History of Aprons

Apron Pattern

I don't know about you, but I love my aprons!

I don't think our kids know what an apron is.

The principal use of Grandma's apron was to protect the dress underneath,because she only had a few, it was easier to wash aprons than dresses and they used less material, but along with that, it served as a potholder for removing hot pans from the oven.

It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears.

From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.

When company came, those aprons were ideal hiding places for shy kids.

And when the weather was cold, grandma wrapped it around her arms.

Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.

Chips and kindling wood were brought into the kitchen in that apron.

From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls.

In the fall, the apron was used to bring in apples that had fallen from the trees.

When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.

When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men knew it was time to come in from the fields to dinner..

It will be a long time before someone invents something that will replace that ' old-time apron' that served so many purposes.

REMEMBER:

Grandma used to set her hot baked apple pies on the window sill to cool.

Her granddaughters set theirs on the window sill to thaw.

They would go crazy now trying to figure out how many germs were on that apron.

I don't think I ever caught anything from an apron.
Thanks to John for sharing this.

Wednesday, March 25, 2009

Menu Tonight Beef and Barley Stew

If I make something with barley it is usually soup. My DH wanted stew. So we compromised.

Menu:

Beef Barley Stew
Mashed Potatoes
Tossed Salad

We skipped lunch today so the three of us are really hungry! I was happy my DH and DS joined me in fasting today for a special intention.

Friday, March 20, 2009

Baked Fillet of Basa with Rice

Recipe:

3 Basa Fillets (Basa is a Vietnamese catfish but with a more delicate flesh and taste)
1 package flavored rice like Rice-a-Roni. I used Knorr (prepare as per directions but use 1/4 less water)
1 tsp lemon juice
fresh thyme
salt and pepper
Paprika


Heat oven to 350 degrees. In a Pyrex baking dish, spray with Pam or similar product.

When the rice is ready, put it in the baking dish. Place the fillets on top of the rice. Season with the remaining ingredients and bake for approximately 1/2 hour or until fish is flaky. Be careful not to overcook.

Serve with vegetable. I served asparagus with garlic vinaigrette.

Thursday, March 19, 2009

Feast of St. Joseph Menu

St. Joseph

In honor of St. Joseph and in keeping the the traditions of Italians in my old home town in New Jersey, we are having:

Lasagna* with meat sauce
Salad with Romaine lettuce and grape tomatoes
Zeppoles for dessert. This recipe is from a Jersey girl and looks pretty authentic to this former Jersey girl.

*I originally planned on making fresh pasta. However, I did not want to take a chance of overcooking the pasta in the oven. I still plan on making pasta tomorrow and it will probably be fettuccine.

Wednesday, March 18, 2009

Puerto Rican Cooking

The Honolulu Star Bulletin had two articles regarding Puerto Rican cuisine. If you haven't tried any of these tasty Latin American dishes, you don't know what you are missing. Just reading the articles was making my mouth water especially for mofongo and even though they didn't mention it in the article, for ensalada de pulpo (octopus salad).

Beyond Pasteles

Savor the Rich Hearty Stews of the Puerto Rican Kitchen

The following recipe was shared in that article:
Carne Mechada

2 or 3 pounds beef roast
1/4 pound ham, diced
1 onion, diced
1 red pepper, diced
1/4 cup cilantro
2 cloves garlic, crushed
6 stuffed green olives, chopped
1 tablespoon capers
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons achiote oil (see note)
1 cup water
1 cup tomato sauce
6 potatoes, peeled and cut in chunks
6 carrots, peeled and cubed

With a sharp knife, make deep holes in roast.

Combine ham, onion, pepper, cilantro, garlic, olives and capers. Stuff mixture into holes in roast. Season with salt and pepper.

Heat achiote oil in deep pot; brown meat. Add water and tomato sauce. Cover and cook on low for 1 hour to 90 minutes, until tender.

Add potatoes and carrots and continue cooking until potatoes are done and sauce is thick.

Dinner Tonight

I happened to mention that to my DH that we were having Ruben Sandwiches with the leftover corned beef. His reaction surprised me. He asked me to cook up the other corned beef I had in the freezer so we could have sandwiches tonight, tomorrow....

Menu:

Ruben Sandwiches*
German Potato Salad

*While at the supermarket, I could not remember if we use Russian or Thousand Island Dressing in a Ruben. Thank goodness, either one could be used because I didn't see Russian dressing at Safeway.

Tuesday, March 17, 2009

Saving on Groceries With Coupons

Before heading to the grocery store, Miranda Wilcox jumps online, where she scours for coupons on half a dozen Web sites bookmarked on her computer.

Ms. Wilcox, a 32-year-old mother of two from Greenville, N.C., prints out some of the coupons. Others she uploads directly onto her supermarket rewards card. Recently, Ms. Wilcox shaved nearly $50 off a $120 shopping bill with the help of coupons she found on the Internet.


Coupons Are Hot; Clipping is Not

H/T to Sue

Monday, March 16, 2009

Chinese Fried Rice

My husband suggested I made Chinese fried rice tonight because tomorrow will be a heavy meat day...Corned Beef and Cabbage :-)


My House Special Fried Rice

Approximately 5 to 6 cups cooked day old or older long grain rice
2 eggs beaten
4 strips of bacon fried and crumbled
9 large sized shrimp, shelled, deveined and cut into large pieces
1/2 cup thawed frozen peas
1/4 cup fresh bean sprouts
4 green onion stalks, minced
Salt and pepper to taste
3 tablespoons soy sauce

Heat up the wok on high, add 1 tablespoon oil and stir fry shrimp until pink. Remove to a plate or bowl. Microwave the bacon and when cool, crumble the bacon and set aside.

Add 1 tablespoon if needed, to the wok and add the beaten eggs. Do not touch until the eggs are almost done. Turn over to quickly cook the other side and remove to another plate.

Add 1 tablespoon oil to the remaining oil and add the cold rice. Fry the rice until the grains glisten. Add the peas and stirfry one minuted. Add the eggs (making sure to break them up into large pieces), shrimp, bacon, green onions, bean sprouts. Season with salt and pepper (preferably white pepper) and the soy sauce.

Serve immediately.

Sunday, March 15, 2009

Sunday Dinner Menu

Veggie Basket

Menu:

Fried Pork chops with sauerkraut
Seasoned rice
Oven roasted potatoes
Green Beans

New Blog Added to Side Bar

Pat Cooks and Bakes

How To Feed Yourself For $15.00 a Week

refig
I found this article through the Art of Manliness.

Even though I don't think my family could possible do it for that amount, unless we really put our hearts and minds to it...as well as a lot of sacrifice, I thought the article had some very good advice.

I highly recommend their #8 cookbook. That is the one cookbook that I use almost on a daily basis.

Thursday, March 5, 2009

Dinner Menu for Tonight

stove

Menu

Pan fried tilapia fillet
Asparagus with garlic and extra virgin olive oil
Seasoned rice
Garbanzo bean salad with green onions (seasoned with vinegar, vegetable oil, salt and pepper)

Tuesday, March 3, 2009

Sunday, March 1, 2009

Sunday Dinner Menu

Today we are having:

Fried chicken (Peruvian style, fried without any batter or coating in hot oil/olive oil and seasoned with salt, pepper and a pinch of MSG.

Papa a la Huancaina Potatoes topped with a spicy and cheesey sauce.

Rice cooked with chicken bouillon and peas.

Thursday, January 22, 2009

Thursday, January 1, 2009

Sweet Potato Plant

Sweet Potato Plant
I am now planting the sweet potatoes that I buy and don't get around to cook. The plant of this root vegetable is just so beautiful! I have also seen people place the tuber in a shallow yet decorative dish. When the leaves grow, they place a tiny trellis for support. Very pretty!

When the leaves turn yellow and die, the new sweet potatoes are ready for harvesting.