Here on the frontier, There are falling leaves, Although my neighbors are all barbarions…And you? You are a thousand miles away. There are always two cups on my table.

Archive for the ‘food’ Category

Easy and Fast Curry Chicken wings

Ingredients:
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon grated fresh ginger root
2 tablespoons white sugar
salt to taste
18 chicken wings
1 cup parve sour cream
3/4 cup coconut milk
1/2 lemon, juiced
Directions:
1.Pan fry chicken wings for 10-15 minutes until almost done.
2. Heat olive oil in a skillet over medium heat. Saute onion, garlic and ginger until lightly browned. Stir in curry powder, cinnamon, paprika, sugar and salt. Continue stirring for 2 minutes. Add tomato paste, sour cream, and coconut milk.  Pour over chicken wings and stir to coat. Simmer for 20 to 25 minutes.
2. Stir in lemon juice. Simmer 5 more minutes. 

You can use yogurt or regular sour cream which is better. I use soy or parve because I keep a kosher kitchen and don’t mix milk and meat.

Saute the onions, garlic and ginger root.

It tastes better than it looks.

Pour curry over wings and stir to coat. Continue simmering wings stirring occasionally for 15-20 minutes. You can also put them in the oven on 350F (175C) for 30 minutes.

Serve over medium wide egg noodles or jasmine rice. If you want to go all American a crispy bunch of fries go well under these wings as well!

Happy weekend bloggers.

This is gmom and kids kickin’ back.

Peace out.

 

Authentic Hot and Sour Soup

Ingredients

Directions

Heat the oil in a wok or large pot over medium-high flame. Add the ginger.

Add in the mushrooms, chili paste, bamboo shoots, and chicken; cook and stir for 1 minute to infuse the flavor.

Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl.

Pour it into the wok and toss everything together – it should smell really fragrant.

Pour in the  Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.

Dissolve the cornstarch in the water and stir until smooth. Mix the cornstarch paste into the soup and continue to simmer until the soup thickens.

Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (egg will cook immediately.)

Garnish the hot and sour soup with chopped green onions and cilantro before serving.

Yield: About 2 quarts

Now that is one beautiful bowl of delicious soup.

Starlight has been home sick.

Bad winter for the little ones in these woods.

Take care bloggers, be safe out there.

Peace out.

Starlight helping gmom on the 'puter. When is gmom's turn little girl????

Restaurant Style Chinese Sesame Chicken (Hoo Approved)

Sesame chicken is one of our favorite chinese take out dinners.

If you thought you couldn’t make it at home think again.

It may take a little time but the advantages are undeniable.

1. It’s cheaper.

2. You made it so you know exactly what is in the recipe.

3. You can adjust the seasonings according to your taste.

Ingredients:

  • 3 whole boneless chicken breasts

Marinade

Sauce

Frying

  • peanut oil (3 1/2-4 cups)

Directions:

Mix marinade ingredients together and toss chicken pieces to coat

Let marinate for 20 minutes.

Deep fry the chicken until golden brown.

I used dark meat legs and wings for my recipe.

Sauce:

Mix sauce ingredients together in a small pot and bring to a boil stirring continuously.

Turn heat to low and keep sauce warm until you are ready for use.

The sauce is excellent! I strongly advice you to double the recipe for the sauce. It is great on the chicken and can be used later for dipping vegies and meat.

Toast the sesame seeds in a dry frying pan until golden.

Put the chicken on a serving dish.

Spoon the sauce over the chicken.

Sprinkle the sesame seeds on top.

Serve sesame chicken with white or fried rice.

Enjoy this at home “take out” meal experience.

For what we would have paid for 2 people to eat out I served a lot of food to 8 people.

It took less than an hour to prepare and serve.

This is gmom and Hoo (enjoying his Library time).

Peace out.





Delicious Corn Bread: Real Corn, No Cornmeal

This is a delicious recipe for cornbread made without cornmeal!

It’s a little bit sweet and very yummy made with whole kernal corn.

You will need:

– 1 (15 ounce) can of whole kernal corn              – 1/2 cup of milk

– 1 1/2/ cups of flour                                                   – 2 large eggs

– 1/2 cup of sugar                                                         – 1/4 cup soft margarine

– 1 tablespoon baking powder                                 – 1/4 cup of honey

– 1 teaspoon salt

Stir the dry ingredients in a small bowl.

In a larger bowl beat the eggs, milk, honey, margarine and corn.

mix the 2 bowls together.

Pour into a greased deep dish pie pan or an 8×8 inch baking pan.

Bake at 400 F for 25 minutes or until the top is  golden.

I have never much liked cornbread myself but had a few cans of corn to use up so was inspired to develop this recipe.

It’s so good!

Sweet enough to stand alone as a dessert or a side dish to a meat meal.

Enjoy.

This is gmom from Baltimore wishing you all a safe weekend.

Peace out.

Baked Salmon 2 Ways:Sweet and Savory,Salt and pepper

These are great recipes for beginners.

They will be a hit with kids and grown ups alike!

Mango Salsa: For 3 salmon steaks or 1, 1-2 pound filet

In a saucepan put:

– 1/4 cup butter or margarine

– 1/4 cup brown sugar

– 1 mango cut into dice

– 2 teaspoons ginger

– 1 tablespoon salt

– 1 1/2 teaspoon lemon juice

– 1 teaspoon siracha or chili paste

Cook for 5-7 minutes stirring occasionally.

Pour the salsa over the salmon.

Bake the salmon in the oven on 350 F uncovered for 20-30 minutes or until the salmon flakes easily.

Salmon with Onions: For 2 salmon filets

Dice one medium onion.

Put a teaspoon of oil on both sides of the salmon filet.

Make a dry rub of :

– 2 teaspoons of salt

– 1 teaspoon pepper

-1 teaspoon garlic

Rub seasoning on both sides of fish.

Sprinkle onions on top of the fish.

Bake uncovered for 20-30 minutes on 350 F or until fish flakes easily.

This is gmom in the kitchen,

Peace out,

(someone is hungry…)

Be

Broccoli Souffle and Rose Gone Wild

Spotlight on Talent!

This is Rose.

She is my right hand in the kitchen.

She is in college and works full-time too.

She is tired.

Because of this, Rose is often the source of much fall on the floor, cry your eyes out, laugh so you can’t hardly breathe hilarity.

Rose is making broccoli souffle.

_ 20 ounces cooked and mashed broccoli

_3 eggs

_1/2 cup mayonnaise

_1/2 cup milk or soy milk

_1 1/2 tablespoon flour

_! 1/2 tablespoon butter or margarine

_2 tablespoons onion soup mix

_ 1 cup crushed corn flake crumbs

Mix all ingredients except for cornflake crumbs.

Rose always looks like she just stepped off the set of “Rent“.

Sprinkle half of the cornflake crumbs on the bottom of an 8X8 inch baking pan.

Put the broccoli mixture into the pan and then sprinkle the remaining cornflake crumbs on top.

Bake the souffle at 350 degrees F for 45 minutes.

Enjoy!

This is gmom signing off with Rose clowning around.

Thank you Rose.

Take your bow now.

Close the door when you go out.

Sushi Deconstructed and a Sushi Salad

A deconstructed dish just means that the elements of a dish are taken apart and presented differently.

Easy!

With sushi it can be especially cool because it shows you know what deconstructed means, a term all good chefs are using these days, and secondly, more importantly it can be a huge time saver!

Forget making sushi rolls this time.  Present all the delicious elements you love about sushi in a new and appealing way.

““““““““““““““““““““““““““““““““““““““““““`

– Make your sushi rice with its seasoning of mirin. salt and sugar.

– Prepare your favorite sushi stuffers

– Ripe avocado

– Asparagas

– Chives

– Mushrooms

Sweet potatoes

– Mango

– Tuna

– crab

– salmon

The list can go on and on!

For this sushi you will need a regular cucumber with the seeds scooped out.

Fill the cucumber with rice pressing the rice

firmly into the groove of the cuke.

Press the vegetables

and fish on top of the rice.

Wrap the cucumber in plastic wrap and

compress the filling firmly into the rice.

Unwrap the deconstructed sushi and cut  into      portions.

Serve with soy sauce, wasabi and spicy mayonaise.

To make the sushi salad start with a ball of rice in the bottom of a bowl or cup.

Put a small amount of whichever vegetables or fish you choose on top.

Serve the sushi salad with a dollop of spicy mayonaise and a drizzle of teriyaki sauce across the top.

To make an authentic spicy mayonaise:

1/4 cup real mayonaise

2 teaspoons of honey

1 teaspoon siracha or chili paste

1 teaspoon of teriyaki sauce

1 teaspoon of garlic powder.

Mix these ingredients and let sit for 10 minutes and mix again. You may want to add more siracha if you like a spicier mayonaise.

This is gmom, The Chef, Eggs and Hoo coming to you from beautiful warm and fine Baltimore.

Stars are out now and it is sushi time.

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