Shakshuka

3 Sep

This is my version of the popular Israeli/Middle Eastern comfort food.

Shakshuka

And here are some photos of the dish in progress.

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And here’s the feast!

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Coleslaw with Brussels Sprouts

2 Feb

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Brussels Sprouts, Cabbage and Carrot slaw is a delicious and tangy slaw.
Serves: 4-6
Ingredients
• 3 T olive oil
• juice of 1 fresh lemon
• 2 tsp salt
• 1/2 tsp pepper
• 1 tsp dry mustard powder
• 2 tsp sugar
• 1 cup Brussels Sprouts, shredded
• 1 1/2 cups cabbage, shredded
• 1 1/2 cups carrots, shredded
• 1/4 cup green onion, chopped
Instructions
1. In a large mixing bowl whisk oil, lemon juice, salt, sugar, pepper and mustard powder until smooth.

2. Toss in the Brussels sprouts, cabbage, carrots and green onion. Stir well and let marinate in refrigerator for 1 hour or more before serving.

Bolero in Kureyon

17 Aug

This is a free pattern that was originally found on the Wool Needlework website.

Bolero in Kureyon

Brazil Nut Bread

8 Mar

Yesterday I baked a great new bread which is a variation of the Yogurt Yeast Bread.  I added 3/4 cup of ground fresh brazil nuts.  The best way to grind these nuts is by adding 3/4 cup of  bread flour to the nuts in a food processor.  Then add the flour/nut mixture to the bread recipe when you are adding the dry ingredients.

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Ginger Sauce for Shrimp and Rice

24 Feb

Here’s a recipe for an easy sauce to serve with shrimp and rice.

Ingredients:

1 cup chicken broth (or 1 chicken bouillon cube dissolved in 1 cup boiling water)

1 T finely chopped crystalized ginger

2 tsp. dried minced onion flakes

1 T coconut milk

1 tsp lemon-pepper seasoning

1 T cornstarch or tapioca starch

Directions:  Mix all ingredients in a microwave dish.  Microwave for 1 minute, then stir.  Repeat cooking one minute at a time and stirring until sauce is thickened.

Makes 1 1/4 cups of sauce.

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Winter Menu Ideas

18 Jan

These are some odds and ends of our winter meals, enjoyed for lunch or dinner.

Cheater’s Congee Soup

Congee is basically a rice gruel which can be embellished with all manner of leftovers for a delicious soup.

Here’s my speedy version:

Start with a batch of cooked and cooled sushi rice or other Japanese short grain white rice.  Get out your food processor and put about 2 cup of cooked rice in it.  Add 1 1/2 cups of water and pulse to get a slightly chunky puree.

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Transfer the rice puree to a large microwave casserole dish (I use Corningware) and add 2 tsp. finely chopped crystalized ginger.  If you prefer fresh ginger, use 1 T grated ginger.  Add about 2 cups of additional water and microwave for 6 minutes.  Cooking time is not exact – you want a creamy mixture that is not too thick.  Add a pinch of salt, if desired.

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Before serving, assemble all the garnishes – today I have cooked vegetables, shrimp, spring onion and mint.

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Cheese Spread and Date-nut Spread

For the cheese spread, I combine an equal proportion of light cream cheese with goat cheese or fresh mozzarella cheese.  You can blend the cheeses in a food processor or electric mixer.  Serve with Date-Nut spread on toasted whole grain bread. This cheese spread freezes well.

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Date-Nut Spread

Start with dates that have the pits removed.  Put dates in a food processor and pulse a few times to chop coarsely.  Then add some walnuts and pulse the mixtures a few more times.   Last, add a glug of Triple Sec liqueur and pulse to get a spreadable texture.

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Shrimp and Spaghetti

I heat up some Costco cooked shrimp, and remove the shell part on the tails.  I serve the shrimp over veggie (tomato) spaghetti, usually with a cream sauce and fresh parsley.

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Green Lentil Soup

15 Jan

It’s soup season and I finally found a package of the good green lentils at Trader Joe’s.

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Here’s my (meatless) version of a basic lentil soup.  Below are some pics of the soup in progress.

Green Lentil Soup

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