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My recipe found HERE
© 2014 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
baguette French toast (eggs, milk, butter vanilla, cinnamon and lots of brown sugar) soaked cooked in pan briefly with butter and then baked/broiler for about 4 minutes or each side.
drizzled with honey, fresh strawberries, and an egg (with a dash of salt)
I made this pumpkin soup from this recipe: www.flickr.com/photos/dopiaza/57587026/
Turned out quite well :-) I did not puree the mixture in a blender, just mashed the pumpkin for a more chunky soup. Also added a little milk.
Accompanied by a rosemary and tomato bread.
I made a chili of sorts for dinner today. I used 1 onion, 2 fresh tomatoes, 1 green bell pepper, 2 cans of tomatoes sauce, 1 can of tomato paste, garlic, salt, pepper, cumin, paprika, crushed red pepper, chili powder, cayenne powder, pepper sauce, olive oil, balsamic vinegar, and a pound of ground turkey.
The finished product - it was very good and the two peppers I added to it heated up quite a bit (those peppers pack a punch). I will post a photo of the starting dish in the comments, it will take you to the list of ingredients.
I created a veggie lasagna for dinner tonight and it was very nice. There were even leftovers to put in the freezer for a future date.
I am making a Beer Can Chicken - The chicken is slid over top of a holder that has a can of Busch Beer in it - 2/3 full. I blocked the neck hole with a sweet potato. I used a few of my favorite rubs and I rubbed the chicken down with olive oil. I will post a copy of the completed chicken.
Today I “created” my own risotto recipe – crab meat and red capsicum (pepper) risotto. It turned out reasonably well, if I say so myself, although I think I do prefer some of the other more classic risottos. Anyway, here is the recipe.
1. Make prawn stock by boiling prawn heads and skin (I used the ones left over from my sambal serai prawns) for about half an hour in about 1litre of water. Salt a little to taste. The prawn stock is not very concentrated at this point but it doesn’t really matter.
2. Take two tablespoons of tamarind pulp and put in a container containing a little prawn stock. Strain to remove the seeds and pulp and combine the tamarind juice with the original prawn stock.
3. Chargrill one red capsicum until the skin is charred. Put in a closed container to let it sweat. Thereafter, remove skin, cut the capsicum into thin strips.
4. Chop the crab meat into small pieces (I used frozen crab claws and removed the meat from the shell).
5. Chop two sticks of celery, 3 cloves of garlic and 3 shallots finely. Fry in oil. Fry the risotto rice (about 300g) in the mixture till translucent. Add one glass of wine and fry until the wine is absorbed. [Optional: Add 2 chopped chili padis here]
6. Slowly, ladle by ladle, add the prawn stock to the rice and let the rice absorb the prawn stock. When rice is almost cooked, add the crab meat and capsicum strips. When rice is cooked, turn off flame, cover pot and let stand for a few minutes.
7. Stir, add ground black pepper and salt to taste. For a little citrus flavour, add juice of 4 small limes.
8. Serves 3-4.
I made a giant pot of vegetable soup tonight - enough to freeze some and make meals for quite a few days. I used only two chicken breast, but I used turnips, carrots, green beans, peas, onions, potatoes, okra, galic, jalapenos, banana peppers, bell peppers,celery, lima beans, and roma tomatoes. Plus chicken soup stock, salt, black pepper, and olive oil.
King Salmon with a sweet and sour sauce with a zing from a red chilli! Excellent fish made even better by Julia. And for a healthy twist, the fish was baked, not deep fried.
Momma's homecooked goodness.
Good ol' Chinese fried rice with shredded meat and little prawns with anchiovies.
Actually it's stir fried. But we just called it fried rice.
Food photography for product packaging.
Shot with a Canon 5d with 2 Elinchrom RX600 heads & lastolite reflector
I rarely make lasagna because I always end up eating it for the next week when I do. I'm going to have some of this one today and then freeze the rest for when the next lasagna craving comes along.
Mild ground sausage, crushed hot pepper, black pepper, salt, red and yellow and green bell peppers, onion garlic Parmesan cheese, cheddar cheese and eggs. I topped my slice with a peach-habanero sauce (Cheech Marin Brand).
Excuse the garish plastic tray but it was only a dollar & I needed something suitable. Besides, few of my dishes match but the important thing is the food on them, don't you think?
My tacos aren't the traditional type as I use rotis instead of corn tortillas. We also prefer extra sharp cheddar.
The salsa is simply chopped tomatoes, onions (shallots in the case) & cucumbers with a little oil, salt & lots of oregano. Meat sauce is made from extra lean hamburger, tomato sauce, cumin, oregano, garlic & chili powder.
Rotis are made with (rough approximations) 1 part wheat germ, 1 part soy flour, 2 parts whole wheat flour & 1 part white flour with a little salt & enough water to make a pliable dough. Years ago, I was taught how to make rotis & some basic Punjabi foods by friends. The first time I rolled out a roti, they got the giggles as it was anything but round with jagged uneven edges. But after making rotis fairly frequently for around 35 years now, I can whip them out as fast as any East Indian cook!
And yes, mine pouff up nicely in the centre while cooking on the griddle. I don't oil or butter mine afterwards like most do though as I find the extra fat unneeded. When my sons were small, they'd eat the first half dozen as fast as I could make them. They still love them.
My middle son had me over for supper one time so I could make rotis & teach him how to do it. He missed them so much. He's actually quite a proficient cook, often making the fancy meals or desserts when they invite friends over for supper. And he's as rail thin as I used to be but every bit of him is muscle!