This stuff is really tasty! Great with tabbouli, flatbread, and hummus. Good in the winter, but a great picnic sort of meal, too.
From my Arabic Cook Book, published by Najda, 1982.
Rub 3 lb of chicken with the juice of one lemon; this could be skinless/boneless, or a whole fryer with skin and bones, your choice. Season with:
3 tablespoons sumac** (a specialty spice in middle eastern shops)
1 tsp salt
1/8 tsp pepper
1/8 tsp cinnamon
1/4 tsp nutmeg
Lay it all out in a flat baking pan that has been lightly oiled with olive oil, no more than one piece deep. Cover. Let rest for one hour (I do this in the fridge, since I'm paranoid about chicken breeding bacteria).
Mix one large onion, sliced thin, 3 tblsp olive oil, and 2 tblsp pine nuts, and spread over chicken.
Bake uncovered for one hour at 400 F, until golden brown. If it starts to look too dark, you can cover it before it's done. Serve hot. The recipe says this serves 4 - I'd say it serves 6 to 8, but it depends on the hunger factor. You decide!
** Sumac is a specialty spice that I get at a local middle eastern shop - the kind of place that sells Halal meats is a good place to try, when looking for it. When I worked downtown, there was a great place at the Pike Place market that sold it. Now, I go to a Halal place on Lake City Way. It is reddish, and has a tart, lemony sort of flavor. I would not dream of substituting something like paprika as the flavor is entirely different.
Tuesday, December 15, 2009
Wednesday, October 14, 2009
Crock pot magic!
As my mom discovered back in the 70's, crock pots are made for busy working women. Here's my latest favorite -- add the following to your crock pot:
2 pounds skinless/boneless chicken, cut up into bite-sized chunks
1- 16-oz can black beans (rinsed)
1 medium-sized onion, cut up into pieces (bite-sized or smaller)
1 green pepper, seeded and cut up into pieces (bite-sized or smaller)
2 large carrots, peeled and cup into bite-sized or smaller chunks
2 tablespoons chili powder
1 teaspoon cumin
a shake of red pepper flakes, or 1/4 teaspoon cayenne pepper
Pour 1 16-oz can crushed tomatos on top, and 1 teaspoon balsamic vinegar. Rinse out the tomato can with about 1/4 cup water and pour that on top, too.
Brew the crock pot on low all day, covered (although 3-4 hours is usually sufficient if you have less time). Taste it -- does it need some salt? Add salt to taste if it does (1/2 to 1 teaspoon generally does it for me).
This is terrific served up in a bowl with grated cheese, ketchup, or salsa. Yum! Hot n tasty! Perfect for fall.
*** Please note: you can add a can of corn, more beans (or different beans) and any other veggies you might want. You could also substitute beef cut up into 1/2" chunks instead of chicken, too. ****
2 pounds skinless/boneless chicken, cut up into bite-sized chunks
1- 16-oz can black beans (rinsed)
1 medium-sized onion, cut up into pieces (bite-sized or smaller)
1 green pepper, seeded and cut up into pieces (bite-sized or smaller)
2 large carrots, peeled and cup into bite-sized or smaller chunks
2 tablespoons chili powder
1 teaspoon cumin
a shake of red pepper flakes, or 1/4 teaspoon cayenne pepper
Pour 1 16-oz can crushed tomatos on top, and 1 teaspoon balsamic vinegar. Rinse out the tomato can with about 1/4 cup water and pour that on top, too.
Brew the crock pot on low all day, covered (although 3-4 hours is usually sufficient if you have less time). Taste it -- does it need some salt? Add salt to taste if it does (1/2 to 1 teaspoon generally does it for me).
This is terrific served up in a bowl with grated cheese, ketchup, or salsa. Yum! Hot n tasty! Perfect for fall.
*** Please note: you can add a can of corn, more beans (or different beans) and any other veggies you might want. You could also substitute beef cut up into 1/2" chunks instead of chicken, too. ****
Sunday, September 20, 2009
A fall soup ...
This soup is good for using up veggies, and it makes a nice soothing soup on a cool evening.
To a large crockpot, add:
A protein source: Two pounds of either diced tofu, chicken, beef, or a one pound can of beans. Or you can mix and match - one pound chicken and one pound beans, for example.
Diced veggies, 6 to 8 cups' worth (depending on the size of your crockpot): potatos, carrots, onions, celery, rutabaga, turnips, leeks, mushrooms, etc. Also peeled/diced winter squash. What do you have in the veggie drawer? Warning: the leafy stuff doesn't do well (like spinach or chard) -- the cooking time is too long for them, they just fall apart. You could add them just before serving if you wanted. Also, bear in mind that some veggies have notoriously strong flavors in soups -- kale, collards, broccoli and cabbage come to mind. You could use them if you want, just be warned. You could make a soup with just these veggies, potato, and onion if you wanted. It would be a sturdy soup.
Seasonings: minced garlic and/or ginger, cayenne, basil, oregano, thyme, rosemary, dill ... what do you want? not all seasonings work well with each other. I like either an Indian theme (curry powder, tumeric, cayenne, ginger, cumin seed), or a Mediterranean theme (garlic, cayenne, basil, thyme, oregano, parsley). I have a nice curry paste that I make up sometimes, it lasts for a month or two depending on what all I use it for. But what do you want? dill/garlic? summer savory? Cinnamon, chocolate powder, and peanuts pureed with water? Mint/garlic/and lemon juice? Add plenty, it's a large pot!
Broth: sure, you could use water; you really could. But pre-made broth adds a really nice richness. I like Imagine broths. You could try their mushroom broth for extra depth of flavor, but veggie broth or chicken broth are really nice too. Add enough to make sure everything is covered with broth.
Do you want it to be tomato-y? if so, add a can of tomato sauce or crushed tomatos.
Turn on the crockpot, put the lid on it, and let it run till it's bubbly, the meats are cooked, and veggies are tender. It's a crock pot - this takes a 3-6 hours.
Before serving, taste it -- does it need salt? If so, add it to taste. And consider what might be nice as a garnish - plain yogurt and minced cilantro is good for the Indian seasoning. Minced garlic and oregano for the Mediterranean seasoning. But hey! it's up to you. Enjoy!
To a large crockpot, add:
A protein source: Two pounds of either diced tofu, chicken, beef, or a one pound can of beans. Or you can mix and match - one pound chicken and one pound beans, for example.
Diced veggies, 6 to 8 cups' worth (depending on the size of your crockpot): potatos, carrots, onions, celery, rutabaga, turnips, leeks, mushrooms, etc. Also peeled/diced winter squash. What do you have in the veggie drawer? Warning: the leafy stuff doesn't do well (like spinach or chard) -- the cooking time is too long for them, they just fall apart. You could add them just before serving if you wanted. Also, bear in mind that some veggies have notoriously strong flavors in soups -- kale, collards, broccoli and cabbage come to mind. You could use them if you want, just be warned. You could make a soup with just these veggies, potato, and onion if you wanted. It would be a sturdy soup.
Seasonings: minced garlic and/or ginger, cayenne, basil, oregano, thyme, rosemary, dill ... what do you want? not all seasonings work well with each other. I like either an Indian theme (curry powder, tumeric, cayenne, ginger, cumin seed), or a Mediterranean theme (garlic, cayenne, basil, thyme, oregano, parsley). I have a nice curry paste that I make up sometimes, it lasts for a month or two depending on what all I use it for. But what do you want? dill/garlic? summer savory? Cinnamon, chocolate powder, and peanuts pureed with water? Mint/garlic/and lemon juice? Add plenty, it's a large pot!
Broth: sure, you could use water; you really could. But pre-made broth adds a really nice richness. I like Imagine broths. You could try their mushroom broth for extra depth of flavor, but veggie broth or chicken broth are really nice too. Add enough to make sure everything is covered with broth.
Do you want it to be tomato-y? if so, add a can of tomato sauce or crushed tomatos.
Turn on the crockpot, put the lid on it, and let it run till it's bubbly, the meats are cooked, and veggies are tender. It's a crock pot - this takes a 3-6 hours.
Before serving, taste it -- does it need salt? If so, add it to taste. And consider what might be nice as a garnish - plain yogurt and minced cilantro is good for the Indian seasoning. Minced garlic and oregano for the Mediterranean seasoning. But hey! it's up to you. Enjoy!
Saturday, September 19, 2009
Invest in a good olive oil
This is my recommendation. I bought a tiny bottle of a really good one, mostly because the store was allowing taste-tests of a couple of different types. I fell in love with this one - it has a spicy flavor to it, all by itself. I plan to use it for salad dressings (just with a good vinegar and salt), or even just plain on steamed veggies.
See if you can find a place that will allow taste-tests, and even if you can only afford a teeny bottle, get one that you adore.
Because we should all adore the food that we use to nourish ourselves.
See if you can find a place that will allow taste-tests, and even if you can only afford a teeny bottle, get one that you adore.
Because we should all adore the food that we use to nourish ourselves.
Saturday, August 29, 2009
Zucchini Soup
This is good hot or cold -- you may need to adjust the amount of fluid you use, depending on how watery your zucchini is. You could also use yellow crookneck squash or any other summer squash. I think this is better cold.
In a large pan, add a small amount of olive oil. Add about 1/2 cup cut up onion, and a diced carrot. Put the lid on the pan, and let them sit in there on very low heat, stirring occasionally, till they soften and the onion is partially translucent. Very slow cooking allows the starches in the root veggies to convert to sugars, making this a fairly sweet dish.
Add the cut up squash, stir to distribute the oil, and put the lid back on to let the zucchini cook. Keep the pan on slow heat. It will take a while - stir it every few minutes to keep it from scorching.
When the zucchini is softening, add about 1 cup of broth (veggie or chicken, either is fine). Turn up the heat to a boil for just one minute. The zucchini should be fairly well cooked by now. Turn off the heat, remove the pan from the stove, and allow to cool. When cool, puree in a blender with 1 cup kefir (buttermilk will do). Check the seasoning to see if you need to add salt. This soup can be served hot, but it's nicer cold. Stir in about 1 teaspoon lemon juice per bowl, just as you serve it.
If desired, top with chopped parsley or cilantro or any other green herb that you have. If you wanted to add garlic, it would be best to cook it down in the initial stages with the onion and carrot. You could add any other spices you might want (cumin or curry powder would be nice), but they should be added at the beginning with the onion and carrot.
Have fun using up those squashes!
In a large pan, add a small amount of olive oil. Add about 1/2 cup cut up onion, and a diced carrot. Put the lid on the pan, and let them sit in there on very low heat, stirring occasionally, till they soften and the onion is partially translucent. Very slow cooking allows the starches in the root veggies to convert to sugars, making this a fairly sweet dish.
Add the cut up squash, stir to distribute the oil, and put the lid back on to let the zucchini cook. Keep the pan on slow heat. It will take a while - stir it every few minutes to keep it from scorching.
When the zucchini is softening, add about 1 cup of broth (veggie or chicken, either is fine). Turn up the heat to a boil for just one minute. The zucchini should be fairly well cooked by now. Turn off the heat, remove the pan from the stove, and allow to cool. When cool, puree in a blender with 1 cup kefir (buttermilk will do). Check the seasoning to see if you need to add salt. This soup can be served hot, but it's nicer cold. Stir in about 1 teaspoon lemon juice per bowl, just as you serve it.
If desired, top with chopped parsley or cilantro or any other green herb that you have. If you wanted to add garlic, it would be best to cook it down in the initial stages with the onion and carrot. You could add any other spices you might want (cumin or curry powder would be nice), but they should be added at the beginning with the onion and carrot.
Have fun using up those squashes!
Sunday, August 2, 2009
another great warm weather treat!
Chilled Canteloupe Soup
This is a very pretty, cooling soup for a hot day. And so easy to make, too! It makes a nice pre-dinner appetizer to replace a salad (and avoid the heavy dressing that comes with it sometimes). The color is a wonderful pale orange, similar to orange sorbet. Find a pretty bowl to serve it up, and to complement that color! maybe a dark green bowl, for example.
Add the following to a blender:
- 1/2 canteloupe - seeded, peeled, cut into chunks
- 1/2 to 3/4 kefir (could use buttermilk, more tart, but less fat)
- juice of 1/2 lime (may not need it if you use buttermilk)
- 1/4 to 1/2 tsp salt (or to taste)
Blend. Taste -- does it need more salt or anything else? when it tastes right, chill for a couple of hours.
Serve in pretty bowls, garnished with either ribbons of basil, or dusted with curry powder. If you aren't that brave, try garnishing with just finely minced mint.
This is a very pretty, cooling soup for a hot day. And so easy to make, too! It makes a nice pre-dinner appetizer to replace a salad (and avoid the heavy dressing that comes with it sometimes). The color is a wonderful pale orange, similar to orange sorbet. Find a pretty bowl to serve it up, and to complement that color! maybe a dark green bowl, for example.
Add the following to a blender:
- 1/2 canteloupe - seeded, peeled, cut into chunks
- 1/2 to 3/4 kefir (could use buttermilk, more tart, but less fat)
- juice of 1/2 lime (may not need it if you use buttermilk)
- 1/4 to 1/2 tsp salt (or to taste)
Blend. Taste -- does it need more salt or anything else? when it tastes right, chill for a couple of hours.
Serve in pretty bowls, garnished with either ribbons of basil, or dusted with curry powder. If you aren't that brave, try garnishing with just finely minced mint.
Thursday, July 23, 2009
Sounds odd, tastes great!
Vicki's Watermelon Salad
Note: Jicama is a round root vegetable that should be peeled before dicing. It has a white, sweet, crunchy flesh that is nice added to green salads, and it tastes very good with fruit as well.
Mix:
one cup jicama, diced (I cut it on the bias to make little diamonds)
two cups watermelon, also diced (and also on the bias, if desired)
Toss to mix.
Dressing - add all to a blender or cuisinart:
1/4 cup olive oil
2 tablespoons balsamic vinegar
half a jalepeno, de-seeded and coarsely chopped up
a generous handful of cilantro
about 1/4 to 1/2 teaspoon salt (or to taste)
Blend dressing well, until no obvious chunks of jalepeno remain; add to jicama/watermelon mix, toss to blend. Chill for two hours before serving.
Serve it up! I think some toasted walnuts or pecans on top would be beautiful. Possibly even some feta cheese. It's great with mexican food, but would probably be good with tabbouli/falafel, too. Enjoy!
Note: Jicama is a round root vegetable that should be peeled before dicing. It has a white, sweet, crunchy flesh that is nice added to green salads, and it tastes very good with fruit as well.
Mix:
one cup jicama, diced (I cut it on the bias to make little diamonds)
two cups watermelon, also diced (and also on the bias, if desired)
Toss to mix.
Dressing - add all to a blender or cuisinart:
1/4 cup olive oil
2 tablespoons balsamic vinegar
half a jalepeno, de-seeded and coarsely chopped up
a generous handful of cilantro
about 1/4 to 1/2 teaspoon salt (or to taste)
Blend dressing well, until no obvious chunks of jalepeno remain; add to jicama/watermelon mix, toss to blend. Chill for two hours before serving.
Serve it up! I think some toasted walnuts or pecans on top would be beautiful. Possibly even some feta cheese. It's great with mexican food, but would probably be good with tabbouli/falafel, too. Enjoy!
Friday, July 17, 2009
Sometimes,I just stumble on good flavor combos
Last night, I thought, this would be a good night to have soaked oats for breakfast. It's very easy -- 3/4 cup raw oats, a sprinking of salt (about 1/8 teaspoon), and then seasoning and raw nuts or dried fruits as desired. I used 1/2 teaspoon cinnamon, and a sprinkling each of raw cashews and dried cherries, but just about any combo of seasoning, dried fruit, and raw nuts or seeds, would work just fine (depending on what you have available, and what tastes you prefer).
To this you add about 1/2 cup of water (although you could use juice). Let it soak overnight, then eat and enjoy. If you can't stomach the thought of eating it raw, you could warm it up in the microwave first.
Now, this is a great breakfast as is, but I chose to add about 2-3 tablespoons of coconut milk (I confess, it was canned). Something about adding a bit of creamy sweetness just made the cherry flavor come alive, and the cinnamon added a little soothing warmth to it. Very nice.
I must point out that this basic recipe (oats/salt/water) is extremely inexpensive, and provides plenty of fiber and a solid serving of whole grains for the day. The additions add expense, it's true, but wisely chosen, the expense can be minimal, and they can add a good nutritional boost, too. You could add fresh fruit in the morning as a topper, rather than dried fruit, too. Chopped fresh apple is good, especially in the fall. And you could also add some yogurt in the morning, instead of coconut milk, too.
Oh, and this is so very easy, too. Just takes a little planning the night before. Enjoy!
To this you add about 1/2 cup of water (although you could use juice). Let it soak overnight, then eat and enjoy. If you can't stomach the thought of eating it raw, you could warm it up in the microwave first.
Now, this is a great breakfast as is, but I chose to add about 2-3 tablespoons of coconut milk (I confess, it was canned). Something about adding a bit of creamy sweetness just made the cherry flavor come alive, and the cinnamon added a little soothing warmth to it. Very nice.
I must point out that this basic recipe (oats/salt/water) is extremely inexpensive, and provides plenty of fiber and a solid serving of whole grains for the day. The additions add expense, it's true, but wisely chosen, the expense can be minimal, and they can add a good nutritional boost, too. You could add fresh fruit in the morning as a topper, rather than dried fruit, too. Chopped fresh apple is good, especially in the fall. And you could also add some yogurt in the morning, instead of coconut milk, too.
Oh, and this is so very easy, too. Just takes a little planning the night before. Enjoy!
Friday, July 3, 2009
Monday, June 29, 2009
try it ... just try it
get cocoa nibs ... the little roasted bits of cocoa beans. grind them coarsely with some cinnamon.
now, toss them with peach slices. maybe a little TEENY bit of maple syrup, or agave, if you absolutely must (you won't need it if your peaches are really ripe).
let it sit in it's juices for awhile. Then dine. There IS a God.
now, toss them with peach slices. maybe a little TEENY bit of maple syrup, or agave, if you absolutely must (you won't need it if your peaches are really ripe).
let it sit in it's juices for awhile. Then dine. There IS a God.
Friday, June 26, 2009
danger danger!
avoid mayo made with olive oil! I thought I would like it ... olive oil is good in my universe, and mayo is good, too (although I generally prefer to buy organic).
this stuff was DULL. I will refrain from naming the brand name.
If you *must* try it, come and get rest of the jar from me.
this stuff was DULL. I will refrain from naming the brand name.
If you *must* try it, come and get rest of the jar from me.
Monday, June 22, 2009
before I forget!
mango salsa!
1 pound mango (fresh or frozen) - pulse in cuisinart, or chop
separately, pulse together:
1 jalepeno pepper (de-seeded)
1 clove raw garlic
juice of one lime
1/2 teaspoon salt
2 - 4 tablespoons cilantro
1 tablespoon mint (I used chocolate mint from my garden)
pulse and push down a few times.
add to pulsed mango, and mix thoroughly.
this salsa ROCKS. we had it on salmon, but it would work with anything regular tomato salsa would work with. it's a bit sweeter.
1 pound mango (fresh or frozen) - pulse in cuisinart, or chop
separately, pulse together:
1 jalepeno pepper (de-seeded)
1 clove raw garlic
juice of one lime
1/2 teaspoon salt
2 - 4 tablespoons cilantro
1 tablespoon mint (I used chocolate mint from my garden)
pulse and push down a few times.
add to pulsed mango, and mix thoroughly.
this salsa ROCKS. we had it on salmon, but it would work with anything regular tomato salsa would work with. it's a bit sweeter.
Friday, June 12, 2009
Michael Pollan
If you've never read one of his books, I strongly suggest that you do! He's written In Defense of Food: an Eater's Manifesto, and The Omnivore's Dilemma. I'm sure you can find either one at your local library. He suggests that you should mostly eat things that have ingredients that you can pronounce (which virtually eliminates junk foods - check the label sometime).
Anyway, he's got a documentary out, "Food, Inc." I intend to track it down for my viewing pleasure sometime soon - if you live near me, let me know, we can have a viewing party! Anyway, here's an online review:
http://blog.newsweek.com/blogs/popvox/archive/2009/06/11/author-michael-pollan-on-food-inc-and-how-to-eat-well.aspx
Anyway, he's got a documentary out, "Food, Inc." I intend to track it down for my viewing pleasure sometime soon - if you live near me, let me know, we can have a viewing party! Anyway, here's an online review:
http://blog.newsweek.com/blogs/popvox/archive/2009/06/11/author-michael-pollan-on-food-inc-and-how-to-eat-well.aspx
Tuesday, June 9, 2009
Parsly pesto
Milder than pesto made with basil -- I used 1/2 bunch flat leaf parsley, 1 clove raw garlic, 1/4 cup olive oil, 1-2 tablespoons balsamic vinegar (could use lemon juice), 1/2 teaspoon salt, and a few crushed peppercorns. Put it all in the cuisinart and pulsed it tell fully blended.
Can be used in a variety of ways - on toast, instead of garlic butter on garlic bread, tossed with cooked spaghetti, as the sauce on pizza, etc. I'm going to stir some in with my morning eggs. Had some last night on roasted potatos -- cut up little red potatos, tossed with a generous spoonful of this pesto, wrapped in foil and put it on the BBQ for 20 minutes or so. Delicious!
Can be used in a variety of ways - on toast, instead of garlic butter on garlic bread, tossed with cooked spaghetti, as the sauce on pizza, etc. I'm going to stir some in with my morning eggs. Had some last night on roasted potatos -- cut up little red potatos, tossed with a generous spoonful of this pesto, wrapped in foil and put it on the BBQ for 20 minutes or so. Delicious!
Thursday, June 4, 2009
Things to barbeque
Peppers -- cut out the seeds and stem, cut them up into largish chunks, and put them skin side down to grill, till the skins are bubbly and blackened. Take them off, cool, and rub off the blackened skins. You can use the peppers on sandwiches, in gazpacho, pureed with goat cheese to make a spread, or use your imagination. You can grill jalepenos like this too - just one in a batch of gazpacho gives it a nice kick.
Ever grill slices of pineapple? you can baste it with maple syrup while it cooks. messy, but it makes a great dessert topper for ice cream. you might want to cut it up into chunks after grilling.
Go hence, and grill!
Ever grill slices of pineapple? you can baste it with maple syrup while it cooks. messy, but it makes a great dessert topper for ice cream. you might want to cut it up into chunks after grilling.
Go hence, and grill!
Tuesday, June 2, 2009
A new gadget
Garlic Zoom (brand name: Chef'n) - it's a little plastic device that you load chunks of garlic or herbs into, then you close it up, and roll it on a flat surface to spin a set of little blades inside to mince the garlic or herbs. It works pretty well for mincing a small amount of herbs (about a tablespoon at a time), although next time I do something with a tough stem (like mint), I'm liable to remove the stems and just chop the leaves. It opens and closes easily , and the blades remove pretty easily for washing. Goes through the dishwasher with no problem, although the blades are small and I have to put them in the silverware caddy. About five dollars at my local market.
Is it worth it? Well, real foodies are gonna insist on nothing but a good sharp knife used with a rocking motion, especially if they want more than a tablespoon at once. However, this is fast, easy, and fun to use. I plan to use it.
Is it worth it? Well, real foodies are gonna insist on nothing but a good sharp knife used with a rocking motion, especially if they want more than a tablespoon at once. However, this is fast, easy, and fun to use. I plan to use it.
Saturday, May 30, 2009
Melon with mint. Try it! slice/cube up the melon and sprinkle it with finely finely chopped up mint. Maybe a sprinkle of salt (yes, salt!) if you are brave.
This message has been be brought to you by the Flavor Bible.
I also learned today the distinction between "herbs" and "spices". I intend to use more "herbs" this summer, but not to abandon "spices". This is also courtesy of The Flavor Bible.
Amen, and good night.
This message has been be brought to you by the Flavor Bible.
I also learned today the distinction between "herbs" and "spices". I intend to use more "herbs" this summer, but not to abandon "spices". This is also courtesy of The Flavor Bible.
Amen, and good night.
Friday, May 29, 2009
It arrived!
My copy of The Flavor Bible. I just spent an hour or so happily looking it over. I'm getting all kinds of wild ideas. Happy happy joy joy! More later.
Thursday, May 28, 2009
Shirataki noodles! I was skeptical at first: "No carbs? No fat? No protein? What are they made out of? They can't possibly taste good!". So what are they?
They are made from a Japanese tuber called konjac, and they are virtually all fiber, including a soluble fiber called glucomannan. This fiber absorbs water in your gut, swelling to make a gel. This makes the stomach feel full, and slows down carbohydrate absorption from other foods. I leave the medical stuff for discussion with your doctor (wink, wink), but trust me, this can have some profound consequences. If you have problems with digestion, I urge you to talk to your doctor first, as this is a hefty load of fiber for one meal.
Anyway, I got a small package from my local Asian-leaning market (Central Market). These noodles are packaged wet, and in the refrigerated case. This means that they are packed in a sealed plastic bag, in water. They are white, and, well, noodly. (FSM fans: His Noodly Appendage comes in many forms)
I figured that they would do best in a soup, so that's what I did. I've seen recipes on the net for stir-fries. When opened, there is an odd smell to them, but it went away with the recommended three rinsings. In retrospect, I'd cut these noodles into shorter lengths before adding them to the soup, but they were fine as is - tangled up, but fine. The noodles themselves are pretty tasteless, but they do fine when added to other foods (they absorb the flavors of other foods pretty well).
My Shiratake soup
Put 2-4 tablespoons of toasted sesame oil in a large pan.
Add:
3-4 cut up scallions (greens included) (I used the garlic sprouts from my garden). Sautee till the greens are a bit darker.
Then add: 6 to 8 thinly sliced mushrooms, continue sauteeing. You may want to drizzle some more sesame oil on them.
Then add: 1 quart chicken or veggie broth (I like the Imagine brand at the store). Bring to a boil.
Then add: Two cleaned and sliced up baby bok choy, simmer for a minute. Finally, add the 3x rinsed shirataki. Simmer for 1 minute.
Serve. You can shake some toasted sesame seeds on top, if you want.
We finished the whole pot, just two of us, last night. Normally, noodle soup wouldn't leave me feeling like I'd had enough food, but this really did the job. I'm still not hungry as of this morning.
Happy eating!
They are made from a Japanese tuber called konjac, and they are virtually all fiber, including a soluble fiber called glucomannan. This fiber absorbs water in your gut, swelling to make a gel. This makes the stomach feel full, and slows down carbohydrate absorption from other foods. I leave the medical stuff for discussion with your doctor (wink, wink), but trust me, this can have some profound consequences. If you have problems with digestion, I urge you to talk to your doctor first, as this is a hefty load of fiber for one meal.
Anyway, I got a small package from my local Asian-leaning market (Central Market). These noodles are packaged wet, and in the refrigerated case. This means that they are packed in a sealed plastic bag, in water. They are white, and, well, noodly. (FSM fans: His Noodly Appendage comes in many forms)
I figured that they would do best in a soup, so that's what I did. I've seen recipes on the net for stir-fries. When opened, there is an odd smell to them, but it went away with the recommended three rinsings. In retrospect, I'd cut these noodles into shorter lengths before adding them to the soup, but they were fine as is - tangled up, but fine. The noodles themselves are pretty tasteless, but they do fine when added to other foods (they absorb the flavors of other foods pretty well).
My Shiratake soup
Put 2-4 tablespoons of toasted sesame oil in a large pan.
Add:
3-4 cut up scallions (greens included) (I used the garlic sprouts from my garden). Sautee till the greens are a bit darker.
Then add: 6 to 8 thinly sliced mushrooms, continue sauteeing. You may want to drizzle some more sesame oil on them.
Then add: 1 quart chicken or veggie broth (I like the Imagine brand at the store). Bring to a boil.
Then add: Two cleaned and sliced up baby bok choy, simmer for a minute. Finally, add the 3x rinsed shirataki. Simmer for 1 minute.
Serve. You can shake some toasted sesame seeds on top, if you want.
We finished the whole pot, just two of us, last night. Normally, noodle soup wouldn't leave me feeling like I'd had enough food, but this really did the job. I'm still not hungry as of this morning.
Happy eating!
Tuesday, May 26, 2009
I'm waiting on a new cookbook
"The Flavor Bible". I ordered it, it should be here at the end of this week or the beginning of next week. Calling it a "cookbook" is a little bit inaccurate - it literally tells you what flavors go with what - but it doesn't give recipes for specific things. It assumes that you already cook some. For example, what sort of seasonings will really make my garden green beans "pop"?
For my kind of cooking - a little of this, a little of that - this sort of "cookbook" makes sense.
For my kind of cooking - a little of this, a little of that - this sort of "cookbook" makes sense.
Monday, May 25, 2009
Leftovers
Take a couple of corn tortillas. Spread them with a tablespoon of refried beans. top with some chopped up leftover chicken from last night, salsa (mango if any is left over), and some grated cheese.
Let them sit on the grill for 10-15 minutes to warm up and melt the cheese.
Serve with cole slaw and beer. or not. See how easy dinner can be? and it just took the leftover chicken, a can of refried beans (low fat black beans is what I used), and some grated up cheese. And salsa. I keep these things on the shelf for just this sort of occasion.
This has fiber, protein, carbs, and even some calcium from the cheese (and some more from the beans and the tortilla).
Let them sit on the grill for 10-15 minutes to warm up and melt the cheese.
Serve with cole slaw and beer. or not. See how easy dinner can be? and it just took the leftover chicken, a can of refried beans (low fat black beans is what I used), and some grated up cheese. And salsa. I keep these things on the shelf for just this sort of occasion.
This has fiber, protein, carbs, and even some calcium from the cheese (and some more from the beans and the tortilla).
My sister told me to start this blog
She remembers when I was a teenager and cooked for the family when Mom worked full time. I told her that you use a little of this, and a little of that, and voila! Magic! you get a meal!
So, Cooking is magic! I hope to inspire you to cook more - it's easy, it's cheaper than eating out, and done right, it's both tastier and healthier. Stay tuned.
My starter recipes:
Mango salsa
You need:
A mango, peeled and diced
Juice from one or two limes
A smidgen (about 1-2 tablespoons) olive oil (entirely optional)
salt to taste
chili powder to taste
1-2 tablespoons minced cilantro (optional)
Mix it all together, and let it marinade in the fridge for an hour or two. You could add some finely finely finely minced jalepeno if you want more "kick". Or some diced ripe tomato for more color. It's up to you! Cooking is magic!
and what is salsa, without something to put it on? It's grilling season, so here goes with grilled chicken! You will need:
About 1.5 pounds chicken - I use skinless boneless thighs (they are cheaper than the skinless boneless breasts) - cut each thigh in half
Juice of a couple of limes
1-2 tablespoons olive oil (sense a theme here?)
1/4-1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1/8 teaspoon freshly ground pepper
salt to taste (I used about 1/2 teaspoon)
Let it all marinade together in the fridge for a couple of hours - toss it to re-mix at the half-way point so both sides of the chicken get marinaded for at least an hour. Place on a hot grill and let grill for five minutes on a side. Check for doneness - either "sacrifice" one piece by cutting into it to see if it's done, or pierce with a fork and press - it's done when the juices run clear.
You can serve the chicken and salsa with a number of things - a tossed salad starter, roasted potatos (you have the grill going anyway, right?), a quinoa salad ... oh, do you want a quinoa salad recipe, too? Later on! I gotta go invent it. :-)
So, Cooking is magic! I hope to inspire you to cook more - it's easy, it's cheaper than eating out, and done right, it's both tastier and healthier. Stay tuned.
My starter recipes:
Mango salsa
You need:
A mango, peeled and diced
Juice from one or two limes
A smidgen (about 1-2 tablespoons) olive oil (entirely optional)
salt to taste
chili powder to taste
1-2 tablespoons minced cilantro (optional)
Mix it all together, and let it marinade in the fridge for an hour or two. You could add some finely finely finely minced jalepeno if you want more "kick". Or some diced ripe tomato for more color. It's up to you! Cooking is magic!
and what is salsa, without something to put it on? It's grilling season, so here goes with grilled chicken! You will need:
About 1.5 pounds chicken - I use skinless boneless thighs (they are cheaper than the skinless boneless breasts) - cut each thigh in half
Juice of a couple of limes
1-2 tablespoons olive oil (sense a theme here?)
1/4-1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1/8 teaspoon freshly ground pepper
salt to taste (I used about 1/2 teaspoon)
Let it all marinade together in the fridge for a couple of hours - toss it to re-mix at the half-way point so both sides of the chicken get marinaded for at least an hour. Place on a hot grill and let grill for five minutes on a side. Check for doneness - either "sacrifice" one piece by cutting into it to see if it's done, or pierce with a fork and press - it's done when the juices run clear.
You can serve the chicken and salsa with a number of things - a tossed salad starter, roasted potatos (you have the grill going anyway, right?), a quinoa salad ... oh, do you want a quinoa salad recipe, too? Later on! I gotta go invent it. :-)
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