You all know how much we love stir fry meals, served up with fluffy rice. This Mongolian beef with rice is a wonderful dish with a slightly sweet taste. We don’t like it too sweet so that part is very individual. A nice crunch with the vegetables which shouldn’t be over cooked. Spicy with the ginger and red pepper. Continue reading
Sometimes we all just need a little spontaneity in our lives, and it was in this spirit that Jan and I decided to forgo our massive to-do list (we live in a charming but borderline decrepit old house) and head to the beach. It had been a while, and we needed it. With dog in tow we piled into the car and began the three hour drive to the coast before our morning caffeine had a chance to kick in. Continue reading
I needed to put together a few cheese-filled baked goods for a work event and as I’ve been on a bit of a scone kick recently I started thinking about doing something different this time. My first thought was a savory cookie, and I came up with a habanero-cheddar-apple chutney cookie that I just love (more on that another day). Not everyone can stand the heat of habanero peppers, so I’ve got a few other items in the mix to round out the selection.
Then I remembered that not everyone shares my unfortunate blue cheese allergy, and decided I also needed a recipe using blue cheese. As I can’t use my own palate as a guide I did a quick search to see if there was such a thing already out there. Continue reading
Jambalaya is one of those dishes that has almost as many versions as there are people who cook it. I grew up eating my aunt’s jambalaya at her big house in little Mamou, LA and her version will forever live in my mind as the classic Cajun recipe. Fresh gulf shrimp, andouille sausage and chicken jambalaya was her South Louisiana answer to “surf and turf,” with a little “sky” thrown in for good measure. Continue reading
If you’ve never braved thorns and strange looks from passers by while hunting for wild dewberries (a cousin of blackberries) then you are missing out on a tasty and soul satisfying activity. This past weekend we visited friends a few hours out of town, and because I knew we’d be coming home late that night I took my time driving on the trip out, making sure to stop once or twice to check on the progress of the dewberries. Continue reading
Have you ever sliced into a soft cheese and been a little frustrated by the amount that stuck to the knife? A good cheese wire can help you slice anything from a soft, fresh chèvre to a hard, flinty wheel of Parmigiano-Reggiano.
This video shows you how to make and use a cheese wire. Sure, you can buy one, but where’s the fun in that?
My better half had some dental work done recently. He did great but was a bit sore all that day. One thing that always seems to ease any discomfort is ice cream, especially with any kind of dental work. Anticipating this I,
- didn’t want to eat his ice cream given that was pretty much all he could eat Friday night,
- really do try to stay away from refined sugar, except certain occasions, and
- really am that fantastic a wife. You believe that, right? Oh well. Anyway, I decided to make a batch of Peanut Butter Garbanzo Cookies and couldn’t wait.
Now these are the healthier peanut butter cookies, not the ones we grew up on and they are really quite good. Again I have to state here that if you consume a lot of processed, overly refined or a lot of sugary foods it will take time for your pallet to adjust and taste real food. When that time comes these are a must try!
These are adapted from Erin’s original recipe at TexanErin.com and I have made them on numerous occasions. I omitted the chocolate chips in the original recipe because as much as I love chocolate, in this case I felt like it detracted from the flavor of the peanut butter. They taste like peanut butter cookies with a slightly different texture, but not by much. I love these! Anyway I haven’t had any of my husband’s ice cream and if these hadn’t been in the house I’m not sure my will power would have held up to the test. However, I was very content and happy and experienced no guilty feelings. A win, win.
- ½ cup pure maple syrup (the ingredient list should only list maple syrup, nothing else)
- 4 teaspoons vanilla or 3 teaspoons almond extract
- 2 teaspoons baking powder
- 1 cup organic peanut butter
- 1 cup dry garbanzo beans
- Preheat oven to 375 degrees.
- Put dry beans into a saucepan and cover with plenty of water, so it covers the beans by 2 inches or so. Bring to a rolling boil, turn off heat and cover, let them just sit on the stove undisturbed for 2 hours, then drain.
- Combine beans and other ingredients except the peanut butter.
- Process in a food processor for several minutes until very, very smooth. When I did mine I processed them for 4-5 minutes. Let me stress very smooth is the desired texture.
- Add this to your peanut butter and stir well
- Form balls and set onto a cookie sheet and press down with a wet fork.
- Bake 13-15 minutes
A note on the maple syrup: it is in fact sweet but like fruit it’s natural sugar and you won’t have the same spike as you would refined sugar. Eaten occasionally it will give you something sweet without the jump in your glucose.
Also, these are high in protein thus very filling. You will eat one or two and feel satisfied and full. Your kids will love these.
For some reason I’ve only eaten steak on the rare occasion. It isn’t that I dislike steak, it’s just that I like chicken and fish considerably more. I even went a year without eating beef or pork, and only started up again because at the end of that year I happened upon a blood drive and they almost wouldn’t allow me to contribute because I was borderline anemic. The nurse asked me if I was a vegetarian, and when she was certain that I didn’t have any moral objections against doing so she suggested that I start incorporating more red meat into my diet. Continue reading
Lately we’ve had bread on the brain. After the success of the gruyère and caramelized onion scones I started dreaming up all sorts of different flavor combinations, so when I was recently given a few pounds of sun dried tomatoes it only took a few minutes before I was in the kitchen mixing up a batch of sun dried tomato and provolone scones. Continue reading
This so happens to be one of our favorite stir fry recipes that I adapted from a Better Homes And Gardens article a number of years ago. What can I say about stir fry that I haven’t already said except to reintegrate the ease and flavors of these main dishes. You’ll find that oriental
cooking has several techniques aside from stir fry such as firepot cooking, tempura, steaming, grilling and etc. A good oriental cookbook on this subject is great fun and very educational. You’ll soon find so many wonderful, healthy recipes to indulge in and enjoy.
I like Japanese cooking as well. The main difference between Chinese and Japanese is in Japanese cooking the sauce is not thick such as in Sukiyaki. Continue reading