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Made the ragu with half a jar of the Boccalone Incanto Pork Ragu mixed with a can of Muir Glen diced tomatoes. Heated it through, cracked four eggs in it, and baked it in a 350 degree oven for 15 minutes. Pasta is optional!
I was asked to make a cheesecake for a "Welcome Home From Iraq" and "Send Off To Iraq" Luncheon we are having Sunday (one young man just returned and now his brother is going over).
I like my cheescakes to sit for at least 24 hours before serving. This is a new recipe I made up today. I took my basic New York style cheesecake mix - I itook 1/3 of the cheesecake filling and stirred in 1 tablespoon of flour, 1 tablespoon sugar, 2 tablespoons of butter, and 12 ounces of semi-sweet chocolate.I put 1/3 of the batter in on the crust, then the chocolate filling, then topped it off with the rest of the cheesecake batter. On Sunday I will top ith Cherries.
I hope the chocolate filling works Like I image - I can't eat it - I am diabetic, so I just make stuff I would like to eat and serve it to friends -- so far no complaints.
I'll let you know how it turns out and ifit is enjoyed.
Romina asked me to share the recipe so I shall do a quick one :)
Ingredients:
Japanese dried udon
example: suzuya.ca/onlineshop/index.php?main_page=product_info&...
-Tofu fishcakes, defrosted and sliced thinly (or in cubes if U prefer)
-Japanese cucumber, cut off the ends, halfed and sliced
-Carrot, about 1.5 inch and cut into thin strips.
- couple egges beatened and seasoned with light soy sauce, pepper and a dash of sugar
- minced garlic
- oyster sauce
Boil a pan of water.
While water is being boiled, heat up a non stick pan with a little oil, put in the minced garlic.
When the garlic looks a little browned, put in carrots and cucumber slices, and stirfry a little, pour about 1/4 cup of water in and cover, let it simmer for a minute.
Put in the sliced fish cakes, stir it up a bit and cover.
When the water is boiling put in 2-3 packets of the dry noodles, Udon's cooking time should be about 6 minutes. If you use Somen or other fine noodles usually cooking time is faster :) You can even use packaged pasta as well ^^
Put in a table spoon of oyster sauce into the pan with the vegetable and fishcake mix stir it up, pour in the beaten eggs and cover for a bit, stir it with chopsticks when the egg is set to break up the egg.
Strain the noodles and run under cold water for a moment, and put strained noodles into the pan with the veggies and stir it up.
Add another table spoonful of oyster sauce on the noodles and mix it well. Taste it and add more if you prefer it more savory.
Serve warm :3
rice with 4 greens + peanuts + trio of dried radish, dried shrimps and beancurd.
this is one of my favourite hakka dishes from my grandmother's kitchen, the lui cha. being of hakka origin, my grandmother's cooking is mostly influenced by hakka cuisine.
the soup is cooked with a consortment of pounded herbs, tea leaves (hence the name), sesame seeds, peanuts etc. normally 7 types of greens are cooked to accompany the rice and soup. pickled radish, beancurds and (sometimes) dried shrimps are stir-fried together to make the lui cha more flavourful.
Brought some dried noodle cakes from Miri, Sarawak. Cooked them in boiling water and tossed they dry with a premium chilli Sauce (dried shrimps, chillies, garlic, onions, soy bean oil etc) along with minced meat and spring onions/scallions.
Jen spent over a day in the kitchen preparing Thanksgiving dinner at home. Cornish game hens, fresh green bean casserole (with onions and mushrooms), creamed corn, rolls, and mixed greens (with mandarin oranges and walnuts). Not pictured, homemade pumpkin pie (with homemade crust).
Thai yellow curry with chicken, sweet potatoes, peppers, green beans and baby corn. Served with Thai sticky rice. I had no Kaffir Lime leaves to garnish so had to make do with red chilli and parsley.
The Thai people say this is a good dish to start the "farang" on (the Thai word for westerners.) Not as hot as some Thai currys but still a very nice dish.
Red curry with beef, potatoes, tomato sauce and paste, garlic, onion, green pepper and several spices.
I stuffed two boneless breast with rice, mushrooms and herb stuffing. The chicken was covered in Hungarian Hot Paprika.
made wontons (云吞) today.
i used to make them when i was in UK for friends who would come over for dinner and it's fairly easy. the filling's made of a mixture of minced pork, minced prawns, minced garlic & onion, spring onion, pepper, soy sauce, cornstarch & sesame oil. just wrap the meat into the wonton wrapper and voila, these little parcels lay in rows waiting to be cooked.
I've made poached salmon before - www.flickr.com/photos/taking5/2660551701/in/set-721576002... - and really like the moist flavourful salmon which results. This time I tried putting some Thai flavours in the dish.
1. In a wok, fry chopped shallots (about 5), lemongrass (2 stalks, whites only), ginger (one inch worth), coriander root (2 coriander stalks) and 1 chopped large red chilli (optional).
2. Add about 150ml of tamarind water (add water to 2 tablespoons tamarind paste, strain). Add 2 spoonfuls of sugar, pinch of salt. When the water is hot, add one packof cleaned mussels (washed/scrubbed, rinsed, debearded, discard open ones) and cook for about 5 minutes in the covered wok.
3. Remove the mussels, add the fish (I used salmon, 7 small pieces) and cook for 8 minutes (or until cooked). Top up the liquid if nec with hot water till it is about half way up the salmon. I added some fish sauce (2 spoonfuls) Cover the wok
4. Remove the mussels from their shells. (discard closed shells)
5. Place the cooked fish into a shallow dish, arrange the mussels around the fish. Pour the gravy from the pan over the fish/mussels. Garnish with coriander, squeeze lime juice (4-5 small limes) over.
Serves 6. The tangy sour-sweet gravy was a real winner here.
A salad of of baby Romaine lettuce, cherry tomatoes, avocado, green peppers, and grilled skinless, boneless chicken thighs rubbed with black pepper, olive oil, dried herb mix and a little salt. I added black pepper, herb mix, a pinch of salt and a good heaping teaspoon of garlic bits from my mum's homemade garlic olive oil to some plain Greek yoghurt and gave it a good stir till creamy. I realized later that by adding a wee bit of balsamic vinegar to the mixture, the dressing became super tasty with the tangy sweetness of the vinegar cutting through the sour and savoury taste of the yoghurt. So, so yummy. And rather low-carb too! Win! I had a second serve after this. No harm done!
This is the kind of home-cooked Chinese food I used to eat. The dish on the upper left is mui choy khau yoke which translates to stewed pork belly with preserved mustard greens. The dish on the upper right is gai lan, which is essentially Chinese broccoli, sauteed in some garlic and ginger, steamed with broth and wine/sherry, and then doused in oyster sauce.
Ate it with brown rice so it's slightly healthier (to off set the amount of fat).
Beef burger sitting on olive-oil-marinated eggplant, under cheddar, tomatoes and sauteed kale, all between a bbq'd blackened roll.
Mahi mahi on shirataki noodles bathed in leftover seafood broth.
Too much cake and too much alcohol = too much schmish.... For the past couple of weeks, I've been challenging myself by eating out less and eating a lot healthier, but still having tasty and appetizing meals that don't scream "DIET!"