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I then finished the boiled veg in the mushroom wok with the short rib trimmings to add extra 'oomph' and flavour.
I am a pretty picky person when it comes to decorating, but when Christmas comes around I am extremely picky.
Well now that Shelby is in Pre K I get all kinds of goodies.......and i am watching my "picky-ness" fade away......
There is nothing like home made gifts for your kiddos that makes everything seem..well...perfect!
I came up with this recipe because I had some taco beef leftover from earlier this week. You can always spice it up some more with Tabasco Sauce or some jalapeno peppers. I kept it pretty tame so the kids would eat it!
Sorta Mexican Rice
1 onion, chopped
1 branch celery, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
2 to 3 cloves garlic, minced
1 cup long grain rice (I used basmati)
About 1 ½ cups leftover taco beef (cooked ground beef with taco spices)
2 ½ cups beef broth
1 cup tomato sauce
Salt and Pepper to taste
Frozen peas (1 to 1½ cups to taste)
In some olive oil, sauté vegetables until onions are transluscent. Add rice and ground beef and stir well so the spices from the beef mix with the vegetables and rice. Add broth and tomato sauce, salt and pepper and bring to a boil. Cover, turn down the heat and simmer until rice is tender and most of the liquid has been absorbed (20 minutes to ½ hour). Add peas during the last minutes of cooking. Serve with corn chips.
Davide is ethnically Italian; born & raised in Switzerland. He made us his mom's homemade pizzas for dinner -- five of them -- and they were all delicious!
This is approximately one pound of homemade spaghetti on a drying rack, using a recipe that I refined over time.
My current recipe for pasta dough is:
-- 50% Semolina Flour
-- 25% Bread Flour
-- 25% All-Purpose Flour
With the ratio of 100 grams by weight of the composite, mixed flour to one large egg. And, of course, that's dependent on many factors, so you may have to add some water and/or flour to get the right, non-sticky consistency.
You can also vary the ratio of bread flour to all-purpose flour to suit your needs. Raising the amount of Bread Flour will result in "chewier" pasta, similar to storebought; while increasing the ratio of All-Purpose can make a pasta that practically melts in your mouth.
Once the dough comes together, I knead it by hand for ten minutes, and then cover it to rest for 45 minutes.
I use a Marcato pasta press with electric motor drive. Depending on how much pasta I'm making, I'll cut the dough into either three or four pieces to roll through the machine.
Lightly dust the dough with flour as you begin pressing it, and as needed, until you get to the number "6" setting on the Marcato.
Lightly dust with flour before you run it through the cutting attachment. The drying stand has a convenient "wand" that you can pick up the cut pasta with, and then deposit on one of the drying arms.
I usually don't let it dry all the way through. Once the pasta is cut and on the rack, I then get a pot of water boiling, well salted, and then throw the pasta into the boiling water. I cook it for three to five minutes.
I like this recipe because it produces a spaghetti that's just as resilient as commercial, but is much more delicate than storebought. When teamed up with my homemade Meatballs in Marinara sauce, it makes for a satisfying dinner.
I used Gwyneth Paltrow's recipe. Oats, almonds, pumpkin seeds, sunflower seeds, maple syrup, agave nectar (substituted with honey/water), vegetable oil.
I made homemade soaps using different soap molds and let the soaps dry for 2 weeks and as I prepare to wrap them I noticed one of the angel soaps has horns.
Enjoy all homemade gourmet food while staying at Echo Valley Ranch & Spa. We are a boutique Canada ranch. Visit us at www.evranch.com
Christmas Dinner 2013
© 2013 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Ingredients:
Firm tofu
Ancho chili powder
Tomato paste
Sriracha sauce
Red wine vinegar
Cornstarch
Onion
Cilantro
Hoisin sauce
Kimchi
Sesame seeds
Corn tortillas
Combine Ancho chili powder, tomato paste, and red wine vinegar in a bowl, mix. Take block of tofu, cut into cubes. Roll in the chili paste, then dredge in cornstarch. Fry it up in hot oil until it's good and crispy. Put onto a paper towel, add salt to taste.
To make the tacos:
Warm some corn tortillas in an ungreased pan. Spread hoisin sauce at base layer of tortilla, then stack these in order: tofu, kimchi, onion, cilantro, sriracha, sesame seeds.
Smart.
Homemade Ornaments !
The homemade Christmas Ornaments were a big hit!
They were a fun addition to my gift baskets this year!
More ...
www.flickr.com/photos/steamboatwillie33/6613908461/in/poo...
For Mid-Autumn Festival 2013
Either filled with homemade red bean paste and purple sweet potato paste and salted duck egg
For the recipe, please CLICK HERE
© 2013 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Wonderful DIY Homemade French Fries
Everyone in our family loves French Fries . Granted, they aren’t the healthiest things for you but every once in a while we like to indulge. I do think the ones I make at home are better than any of the ones we get at the fast food places.
The taste of homemade French fries is far superior to anything you will ever find in the frozen section of your grocery store and when they are this easy to make why not serve your family the very best? Pound for pound, homemade French fries are easier on the budget too.
Homemade tastes better, they’re cheaper, and they only take a few extra minutes to prepare. Try it ! Once you do, you’ll never go back to frozen.
Ingredients:
5 pounds russet potatoes
Vegetable or peanut oil, for frying Sea salt
Directions:
1. Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
2. Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
3. When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
4. Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
5. Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil’s hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
6. Sprinkle with sea salt and dive in!
IMPORTANT: Please be careful when frying with hot oil. Keep the pot on the backburner so little kiddos won’t get hurt.
Usually I post pics of pies and other sweet treats so today I thought I'd mix it up a bit by posting a pic of my homemade pizza lunch. Thin crust, untomato sauce made of beets and carrots, onion, garlic, spinach, and roasted red peppers, topped with mozzarella and parmesan. Baked and then broiled for a minute. Yummy.
When the crayons have completely melted into glop, carefully remove the baking sheet from the oven and set it someplace cool. Wait about half an hour for the melted crayons to set up,
Yes, you can make English Muffins at home and you don't have to bake them!
Curious?
The video for these popped up in my YouTube Recommended feed and I thought they'd be a fun overnight project, since the dough has to rest at least 12 hours. Actually, mine only rested 11. We were hungry!
After you remove the dough from its resting place and let it sit for 10 minutes , you roll it to the proper thickness (I rolled mine out too thickly in her revised printed directions who suggested about an inch) and use a biscuit cutter (I chose one that was too large!), you should have 8 muffins. I had only 5. Three-quarters of an inch would be more like it, I think.
I loved the way they split so beautifully when I used the fork tines around the side before pully them apart. They toasted beautiful. They tasted DELICIOUS and put McDonald's Egg McMuffins to shame.
Egg McCutler's were way better...BUT...would I make them again? Probably not - too much time required...BUT...if you like to try something new, give these a go! Here's the video: youtu.be/GpQYpq5isH4 and here are the directions for print (scroll down to the bottom): www.biggerbolderbaking.com/homemade-english-muffins/