Wine and Food Matcher

Thursday, March 20, 2014

Using a southern US staple

What do you do when your bread has gone bad? Turn to a staple of the southern United States. Biscuits! Just melt some cheese inside and dip in tomato soup. Yum!

Thursday, October 24, 2013

It's Easy to Improvise with Stir Fry: Using Ingredients

I had 2/3 a head of cabbage and some soba noodles left. A few carrots remained in the vegetable drawer begging to be used up before they began to wilt. The cupboard was full of various oriental seasonings. So I got creative. It's easy to improvise with stir fry.

Some oil in the skillet heated up, I sliced some green onion and julienned the carrots.

Baked tofu, seasoned with teriyaki, was added next.


The head of cabbage was chopped and tossed in the pan. Sprouts added burst of gorgeous green color. Shiitaki mushrooms, mmm! My 4 year old's favorite.
Finally just before serving it was tossed with the cooked soba noodles and a sauce. The sauce was just dark & regular soy sauce, some chile paste, a touch of sugar...we ate off this stir fry for three days. It made a lot!

Tuesday, May 28, 2013

Sushi is easy (& inexpensive)

Sushi is a fairly expensive treat if you eat out. Made at home though it becomes a healthy and inexpensive meal for the whole family.

You'll need:

Nori (dried seaweed sheets)
Rice
Choice of fillings
Bamboo rolling mat

Cook the rice.
 On a bamboo mat place one sheet of nori. Press on a thick layer of rice. Lay your choice of fillings on top of rice. Using the bamboo mat roll tightly. Slice and serve.


Saturday, May 18, 2013

Next adventure: Japan

 This month is my fifth wedding anniversary. When we married my husband (who is trying to learn Japanese & loves Kamen Rider and other Japanese tv shows) suggested we should try to visit Japan for our fifth anniversary. Little did we know we'd be having our second child and buying our second (larger) house that year instead. Guess we'll work towards visiting Japan for our tenth anniversary instead.

Meanwhile I can continue to learn about their food and cooking at home. While I have an aunt who is Japanese and a cousin who lives in Japan, what I've been learning about their food comes from books and the Internet. I love how very healthy it is. There are some nice subtle flavors too.

Did you know making sushi at home is comparatively inexpensive? Have you ever tried yakisoba, the  buckwheat noodle and vegetable dish stir-fried with a touch of sake? Miso soup is so comforting too, like chicken soup.

We're going to enjoy this.

Monday, May 13, 2013

Chimichangas

My husband loves chimichangas. If we go to a new sandwich shop he orders a Reuben. To make sure it's a good restaurant, he says. If we eat Mexican chances are he'll order chimichangas. A restaurant with a good chimi is worth a second visit. Disappointed by the chimi, adios!

So I resolved to try my hand a frying chimichangas.

Maybe it's good I'm not running a restaurant.

Ok, so it wasn't that bad. But I did learn there is definitely a trick or two to making those beautiful chimichangas he loves so much.

First the filling. Whatever size tortilla you use you must make sure to have the right amount of filling inside. Too much, things explode (or well, ooze out). To little and it's a little shabby.

Second, toothpicks. Seriously, don't make the mistake I made a first. I bought all the ingredients at the store while forgetting to check my supplies. "Hmm, it says to pin with toothpicks. Oh well.i suppose they'll be ok without...." No. Just run to the store if you are out of toothpicks. While I did end up getting them mostly to stay together, the toothpicks would've kept much more of the filling intact.

Finally, the heat. If you have the heat just right you'll end up with beautiful golden chimichangas in no time. Too high or too low-even by a little-made a big difference in the results. Watch that temperature!


Friday, April 26, 2013

A Week of Mexican Meals?

A week from Sunday is Cinco de Mayo.

Now I enjoy Mexican food.


Plus I have a four year old who is becoming more aware.of.people and places. He also enjoys helping me in the kit hen (as you can tell if you check out Wee Wonderings).

So I am  considering planning a week of Mexican meals. I already own Rick Bayless' book "Authentic Mexican". Yesterday I made a.little list of Mexican cookbooks I can get at the library. So it's definitely.planning tkme. Question is can I create a diverse enough menu to keep things interesting? Can I ?

How about easy? I do have ayoung baby to care for as.well. The library.also has a book called."Slow Cooker Mexican". Might be worth checking out.

If hou planned a week of Mexican dinners what would your menu look like?

Tuesday, March 19, 2013

Costa Rican fish & cabbage tacos

Mmmm!  I really think I like these. A lot.

Puerto Rican taco

These tacos will be a nice addition to the taco rotation. They're pretty easy to make although made in several steps. There's a creamy sauce you use instead of salsa. The meat of course. And the slaw throws together rather quickly.
My 4 year old son couldn't get enough of the cabbage slaw.
He also enjoyed taking bites of the fish. Since the slaw made a lot that's pretty much what we have in leftovers from this meal. As I'd mentioned it was quick to make. Shred some cabbage, chop cilantro, dice tomato, mix with oil, vinegar, and sugar or honey. Yummy!
My husband commented the tacos were really good. He would like them made with chicken next time instead of fish. Fine with me! The meat is definitely interchangeable in this recipe.  I combined two different recipes to make my own.

Costa Rican Tacos

Cilantro Sauce:
1/4 C. Mayonnaise
1/8 C. finely chopped fresh cilantro
1 tsp powdered cayenne pepper
a liberal amount of fresh ground black pepper
Mix ingredients in a small bowl until well blended. Cover and refrigerate until serving.

Slaw:

1/4 cabbage sliced/shredded
1 part lemon or lime juice to 4 parts white vinegar
3 chopped tomatoes
2 Tbls cilantro
1 Tbls honey or sugar
Salt pepper to taste
1 Tbls olive oil
In a bowl mix all ingredients. Let stand for 10-15 minutes or refrigerate until serving.

Meat:

  • 1 lb of your favorite boneless, skinless meat (chicken, pork, beef or fish)
  • Freshly mined garlic to taste
  • Adobo seasoning to taste
  • 2 tbsp extra virgin olive oil
  • Lime or lemon juice to taste
  • 1 egg to dip fish in 
  •  bread crumbs to coat for frying
Season meat. If desired dip in egg and coat in crumbs. Cook until done. I cooked them in a skillet. Keep warm.

To serve, warm some corn tortillas. Slather on some sauce, spoon in your meat, and top with slaw. So tasty!