Healthy and special meal recipes
June 3rd, 2009 Special meals for special people.
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shrimp ceviche
September 5th, 2009
shrimp ceviche
Shrimp Ceviche
2 pounds uncooked shrimp, peeled
2 onions, chopped
4 green chile peppers, chopped
2 cups Mexican lime juice
2 tablespoons black pepper
1/8 cup white vinegar
Mix together in a glass bowl. Refrigerate for 24 hours.
Old houses mended, Cost little less than new before they re ended. — Colley Cibber
Barbecue Pizza
September 4th, 2009
Barbecue Pizza
Barbecue Pizza
1 pound ground beef
1/2 cup chopped celery
1/3 cup chopped onion
2 cups biscuit baking mix
1/2 cup cold water
3/4 cup barbecue sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425 degrees F.
Cook and stir beef, celery and onion in 10-inch skillet until beef is brown; drain.
Mix baking mix and water until soft dough forms. Roll or pat dough into a 12-inch circle on an ungreased cookie sheet or baking stone. Pinch edge of circle forming a 1/2-inch rim. Mix ground beef and remaining ingredients. Spread over dough. Bake until crust is golden brown - 20 to 25 minutes.
I couldn say who I am, I haven the remotest notion of myself I am someone without antecedents, without a history, without a country, and on that I insist — Peter Handke
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mango chimichangas
September 4th, 2009
mango chimichangas
Mango Chimichangas
6 ripe mangoes, peeled and diced, or
1 (26 ounce) jar sliced mangoes in syrup, diced
2 tablespoons granulated sugar, or more to taste
2 tablespoons Triple Sec
Juice of 2 Mexican limes
2 teaspoons butter
1/3 cup finely-ground toasted almonds
4 thin 7-inch diameter flour tortillas
Combine mangoes and sugar or canned mangoes with syrup in a heavy saucepan. Add Triple Sec and half of the lime juice and bring to a boil over medium-low heat. Simmer until mixture is very thick, stirring constantly toward the end. Stir in the butter, almonds, and as much of the remaining lime juice as needed to make the flavor sparkle. Set the mixture aside to cool. If refrigerated a day ahead of time, bring the filling back to room temperature before proceeding.
Warm the tortillas for a few seconds on a griddle. Transfer them to a plastic bag to stay soft. Spoon one-fourth of the fruit mixture onto the center of a tortilla. Fold the sides in, and then roll up into a tight package, securing the chimichanga with wooden picks. Repeat with the remaining tortillas and fruit.
Pour at least 3 inches of vegetable oil in a heavy, deep skillet. Heat the oil to 365 degrees F. Fry the chimichangas, one or two at a time, until light golden, 4 to 5 minutes. Drain and sprinkle with confectioners sugar shaken through a sieve. Serve immediately, topped with whipped cream if desired.
Question everything. Every stripe, every star, every word spoken. Everything. — Ernest J. Gaines
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maple sugar smoked fish
September 4th, 2009
maple sugar smoked fish
Maple Sugar Smoked Fish
To smoke fish, Native Americans constructed a tepee made of crossed sticks covered with birch bark. Fish were hung, head down, from the top of the tepee over a smoky wood fire built in a bucket or kettle below. Canvas can be substituted for the birch bark.
4 small brook trout or chubs,
about 1/2 pound each
1/2 cup kosher or sea salt
1 cup maple sugar or brown sugar
1 teaspoon coarsely-ground black pepper
1/2 teaspoon crushed bay leaf
2 to 3 cups maple, pecan or hickory wood chips
Clean fish and rinse well under cold water; mix salt, maple sugar, pepper and bay leaf. Pat fish dry and rub inside and out with seasoning mixture. Place fish in a cool, dry place for about 1 hour.
Rinse fish and hang from the gills in a cool, dry, breezy place to air-dry for about 30 minutes. Place wood chips in water to soak.
If you do not have a smoker or wish to build the traditional Indian one, build a charcoal fire in a large covered grill with all vents open. While the fire is burning down, loop a piece of kitchen string under the gills of each trout. Bring ends of string through the vent holes of the grill cover and tie together so that fish are suspended from lid and their tails remain at least 6 inches above coals. When coals have burned down and are covered with white ash, sprinkle a third of the damp wood chips over the fire and place lid on grill. Smoke trout for about 1 hour, adding more damp wood chips every 15 to 20 minutes to keep up smoke. Remove fish and serve hot or at room temperature. If refrigerated, the smoked fish will last about one week.
A true friend is somebody who can make us do what we can. — Ralph Waldo Emerson
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Mild Curry Base
September 4th, 2009
Mild Curry Base
2 tb Ghee or Vegetable oil 1 ts Garlic Puree 1 tb Curry paste -or mild curry powder 3/4 pt Curry gravy(recipe follows) 2 ts Tomato puree 1 ts Salt Curry stock(recipe follows) -or water 1. Heat the gee, and stir-fry the garlic for 1 minute. 2. Add the curry paste (or powder made into a paste with water), and stir-fry for 2 minutes more. 3. Add the curry gravy, using less if you want a dryish curry and more a liquid sauce. Stir-fry for a couple of minutes then add tomato puree and salt. 4. To obtain the waterness you require, either add akhni stock or water to taste. (You may need to add a little oil as well to keep the correct texture.) 5. Add your principle ingredients - 1 1/2 lb for 4 people and when hot serve. |
Light at the end of the tunnel We don even have a tunnel we don even know where the tunnel is. — Lyndon B. Johnson
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swedish meat loaf in pastry
September 4th, 2009
swedish meat loaf in pastry
Swedish Meat Loaf in Pastry
Pastry
2 1/4 cups flour
1 teaspoon salt
3/4 cup cold unsalted butter, cut in small pieces
1 egg, cold
1/2 cup sour cream, cold
Filling
4 tablespoons butter
4 ounces fresh mushrooms, finely chopped
3 pounds ground beef, pork, ham, veal, or any combination
1/3 cup chopped onion
1/4 cup chopped fresh parsley
1 cup grated Swiss cheese
1 egg plus 2 tablespoons milk
Grease the bottom of a 15 1/2 x 10 1/2-inch jellyroll pan with butter.
Pastry
It is easiest to make this pastry in a food processor. In a small bowl, mix egg and sour cream. In the food processor, pulse the flour and salt until mixed. Add butter; process 15 seconds, until it has the consistency of coarse meal.
With processor running, add egg mixture; process just until dough comes together. If you don have a food processor, chill a large bowl, mix the flour and salt in the bowl, then cut in butter with a pastry blender or two forks. Stir in egg mixture just until you can form the dough into a ball. Wrap dough in waxed paper; refrigerate for 1 hour.
Divide dough in half. Roll each half into a 14 x 6-inch rectangle. Place one rectangle in prepared pan; set pan and remaining pastry aside.
Filling
Preheat oven to 375 degrees F. Melt butter in a large skillet. Add mushrooms; cook over medium heat for 6 minutes or until slightly colored.
Add ground meat; cook until browned and until liquid in pan cooks away. Place meat mixture in a large bowl. Add onions, parsley, cheese and milk; mix well.
Gather mixture into a ball; place onto dough rectangle in pan. Using your hands, press meat into a narrow loaf shape. Brush edges of dough with egg-milk mixture. Place the second dough rectangle over the meat. Using a fork, press the dough edges together to seal. Brush top of pastry with egg-milk mixture. Prick top with a fork in several places. Bake 45 minutes, until golden brown.
Serve with sour cream on the side and a bowl of lingonberries.
Serves 6 to 8.
Life is too short for a long story. — Mary Wortley Montagu
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arizona chicken sandwiches
September 4th, 2009
arizona chicken sandwiches
Arizona Chicken Sandwiches
4 boneless chicken breasts
1 envelope fajita seasoning mix
1 cup chunky salsa
1/4 cup water
4 large buns
4 slices Monterey jack or Mexican cheese
Red onion, sliced
Avocado, sliced
Extra salsa
Combine fajita seasoning, the 1 cup salsa and water. Pour into a large zip-type bag, then add the chicken. Marinate in the refrigerator for a minimum of two hours.
Heat grill for medium coals. Remove chicken from bag and reserve marinade. Grill chicken, basting with reserved marinade, for 5 to 7 minutes on each side or until chicken is done. Place on buns and top with cheese, onion, avocado and salsa.
Everyone who receives the protection of society owes a return for the benefit. — John Stuart Mill
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steamed pork buns
September 3rd, 2009
steamed pork buns
Steamed Pork Buns (China)
These buns are cooked in bamboo steamers which are available in Chinese and gourmet cookware stores. The steamers are available in various sizes separately or in sets of two or three tiers. For cooking, the covered steamer(s) is placed over boiling water in a wok or large saucepan.
2 tablespoons hoisin sauce
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1/2 teaspoon sesame oil
8 ounces Barbecued Pork
4 scallions
2 tablespoons vegetable oil
2 teaspoons grated pared fresh ginger root
1 clove garlic, crushed
1 1/4 cups water
1 tablespoon cornstarch
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
1 teaspoon white vinegar
Water
Combine hoisin sauce, oyster sauce, soy sauce and sesame oil. Chop pork and scallions finely. Heat vegetable oil in wok or fry pan over high heat. Stir fry ginger and garlic in the oil 1 minute. Stir in hoisin mixture. Cook and stir 2 minutes. Combine 1/2 cup of the water and the cornstarch. Blend into hoisin mixture. Cook and stir until liquid boils. Reduce heat to medium and simmer 2 minutes. Stir in pork and onions. Remove from heat. Cool completely.
Combine flour, baking powder and salt in large bowl. Cut or rub in shortening until mixture resembles bread crumbs. Combine remaining 3/4 cup of the water and the vinegar. Mix water-vinegar into flour until dough sticks together. Shape dough into ball. Knead on lightly floured surface 6 or 8 times. Cover with plastic wrap and let stand 20 minutes.
Uncover and knead 4 or 5 times. Divide dough into 12 equal portions. Shape each portion into a smooth ball. Roll each ball of dough on lightly floured surface into a 5- to 6-inch diameter circle. Brush around edges lightly with water. Spoon a heaping tablespoon of pork mixture onto center of each circle. Carefully pinch edges together to seal dough around filling. Bring the two ends of dough over the seam and pinch together.
Cut wax paper into twelve (5-inch) squares. Brush one side of paper lightly with oil. Place a bun, seam side down, on each square. Place buns with paper in single layer on steamer rack over boiling water. Cover and steam buns until done, about 20 minutes.
Makes 12.
Physical deformity, calls forth our charity. But the infinite misfortune of moral deformity calls forth nothing but hatred and vengeance. — Clarence Darrow
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Cool Ghoul Treats
September 3rd, 2009
Cool Ghoul Treats
Clear plastic or latex -gloves Twist ties Scissors Flavored drink mix, regular -or sugar-free Gummy worms (optional) If the gloves have a powdery residue inside them, turn them inside out and soak in warm water or wipe with soapy water and rinse. Allow gloves to dry. Or, turn gloves inside out, leaving the powdery side on the outside. Mix your favorite fruit drink (sugar-free liquid freezes better than liquids with sugar) and pour into the gloves. Add enough drink to fill the gloves loosely but not so full that the fingers will not move. Fasten the gloves with the twist ties. Place paper towels on a cookie sheet and lay the hands on the paper towels. Freeze. When the hands are frozen sol- id, carefully cut off gloves with scissors. Float hands in a bowl of punch for scary fun. If you wish, you may add gummy worms to the juice before freezing. Source: Better Homes & Gardens 10/95 |
More than kisses, letters mingle souls. — John Donne
