tag:blogger.com,1999:blog-86394957523519517122024-03-12T21:57:07.247-07:00Recipes for DennyRecipes I've used in raising my 8 kids in Japan, dedicated to my youngest son who feared starvation if I died without writing them down.
Here you'll find healthy, nutritious recipes on a shoestring budget - all with the inevitable influence of Japanese cooking.
Thanks for stopping by!
satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.comBlogger139125tag:blogger.com,1999:blog-8639495752351951712.post-80191650356256464272021-03-20T18:01:00.007-07:002021-03-20T18:06:30.487-07:00Hunter's Chicken — easy and delicious Cacciatore <div class="separator" style="text-align: right;"><br /></div><div style="text-align: center;"><a href="https://1.bp.blogspot.com/--6pRZOqmh_I/YFW8OUgUxsI/AAAAAAAAIXI/uOnKZuPIRJkGeoI-xRMRQS53o4JrEVntACLcBGAsYHQ/s2048/IMG_7612.jpg"><i><img border="0" data-original-height="2048" data-original-width="1856" height="400" src="https://1.bp.blogspot.com/--6pRZOqmh_I/YFW8OUgUxsI/AAAAAAAAIXI/uOnKZuPIRJkGeoI-xRMRQS53o4JrEVntACLcBGAsYHQ/w363-h400/IMG_7612.jpg" width="363" /></i></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Cut into roughly 5cm×5cm pieces. Remove fat and skin from:</div><br /><b>500 grams boneless chicken thighs</b><div><br /></div><div>Thighs with bones are fine to use, too, but account for the increased weight.<div><br />Put in a plastic bag:<br /><br /><b>¼-⅓ C flour</b>, whatever you need to coat the amount of chicken you are using.<br /><div><b>¼ t </b><b>salt</b></div><div><b>¼ t </b><b>pepper</b></div><div><br /></div><div>Shake it around to mix. Add the chicken pieces and shake to coat. Set it aside.</div><div><br /></div><div>Prepare the other ingredients:</div><div><br /></div><div><b>1 onion, chopped</b></div><div><b>2 cloves garlic, minced</b></div><div><b>½-1 C sliced or chopped mushrooms</b></div><div><b>1 can tomatoes, chopped or whole.</b> If whole, cut them up<b>.</b></div><div><b>¼-½ C dry white wine</b></div><div><b>1 bay leaf</b></div><b>⅛ t thyme</b><div><b>½ t basil<br /></b><div><b>1 chicken bouillon cube</b></div><div><b>salt/pepper</b></div><div><br /></div><div>Heat in a frying pan:</div><div><br /></div><div><b>2 T olive oil</b></div><div><br /></div><div>When hot, shake off any excess flour from each chicken piece and place them in the pan. Fry one side until golden, turn over to fry the second side. Add the onions, mushrooms, and garlic. Stir around a bit.</div><div><br /></div><div>Add the rest of the ingredients. Add a tablespoon or 2 of water to the tomato can to rinse it, then pour that in. Stir to mix, cover, and turn the fire down very low. Cook for 45 minutes or so, stirring occasionally so nothing sticks to the bottom of the pan. It is finished when the chicken is fall-apart tender and the sauce has thickened nicely.</div><div><br /></div><div>Serve with pasta, potatoes, rice, or crusty bread.</div></div></div></div>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com2tag:blogger.com,1999:blog-8639495752351951712.post-61792188418835858742021-01-01T20:27:00.008-08:002022-04-12T21:13:48.210-07:00Focaccia and Pizza<div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bMvC8Fzpqvc/X-_tQhEzdwI/AAAAAAAAH_4/SfIoxBvu5GY-tUu850QdjIdKwqpz3KUEACLcBGAsYHQ/s580/pizza%2Bfocaccia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="401" data-original-width="580" height="276" src="https://1.bp.blogspot.com/-bMvC8Fzpqvc/X-_tQhEzdwI/AAAAAAAAH_4/SfIoxBvu5GY-tUu850QdjIdKwqpz3KUEACLcBGAsYHQ/w400-h276/pizza%2Bfocaccia.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div><div>Mix in a bowl:</div><div><br /></div><div><b>300 grams all-purpose flour </b>(中力粉 churikiko in Japanese)<b><br />8 grams salt</b></div><div><b><br /></b></div><div>Mix in:</div><div><br /></div><div><b>1 t dry yeast</b></div><div><br /></div>Whisk gently, then add to the flour mixture:<div><b><br />1 t honey</b></div><div><b>1 C warm water </b>(236 ml)</div><div><br /></div><div>Mix with a rubber scraper until dry parts are gone and you have a sticky, wet dough. Cover the bowl with a plate and let it rise for several hours until doubled in bulk.</div><br />About an hour or two before you want to eat it, put parchment paper in a baking pan, and spread a little olive oil on the paper. Then, as if the dough were a square, pull one side up and over, then another side up and over, then another, then another. Finally, pick up the gooey mass and put it in the pan. Spread it out to reach the sides of the pan. If the dough doesn't spread well enough, let it sit for a while, then try again. <div><br /></div><div>Again, let the dough rise until doubled in size. If your house is cold, put it in the oven at 40ºC for 30-60 minutes. Remove from oven and preheat to 220ºC. Use your fingertips to poke holes all over the dough. (Sprinkle on a little olive oil. Maybe 1 T.)</div><div><br /></div><div>Bake until golden, about 20 minutes.<br /><div><br /></div></div><div>If you want to add relatively dry toppings (thinly sliced mushrooms, garlic, herbs, etc.), do this before baking. </div><div><br /></div><div>If you want to use the focaccia as a base for <b>pizza</b>, bake the focaccia as described above until almost golden (19 minutes or so), then remove it from the oven. (Turn it over.) Top it with sauce and cheese. Set the oven to grill and place it near the top of the oven for 8 minutes until toasted to your liking.</div>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-44821232322732200082020-12-06T03:17:00.001-08:002020-12-06T03:17:55.326-08:00Miso Salad Dressing<p>Mix in a blender:</p><div style="text-align: left;"><b>2 cloves garlic</b></div><div style="text-align: left;"><b>2 T soy sauce</b></div><div style="text-align: left;"><b>4 T vinegar </b>(rice vinegar, whatever)</div><div style="text-align: left;"><b>1 T white miso paste</b></div><div style="text-align: left;"><b>1 T brown sugar</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">While the blender is mixing, slowly pour in:</div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>½ C oil</b> (grapeseed, sunflower, whatever you like)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Finally, add and briefly mix in to chop:</div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>¼ onion</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pour in a jar, cover tightly, and keep refrigerated.</div>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-30490490016432810282020-12-02T17:30:00.003-08:002020-12-02T18:01:10.560-08:00No-Knead Beer Bread<p style="text-align: center;"> <a href="https://1.bp.blogspot.com/-91JoE_ciCe0/X8g6x0M2HAI/AAAAAAAAHnI/JShFRiqxBFs5m-ktFMgfshsWYipMaeWZwCLcBGAsYHQ/s2048/IMG_6993.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1991" height="400" src="https://1.bp.blogspot.com/-91JoE_ciCe0/X8g6x0M2HAI/AAAAAAAAHnI/JShFRiqxBFs5m-ktFMgfshsWYipMaeWZwCLcBGAsYHQ/w389-h400/IMG_6993.jpg" width="389" /></a></p><p></p><p><span style="font-family: helvetica;">Mix together in a large bowl:</span></p><div><span style="font-family: helvetica;"><b>450 gm bread flour </b>(I use about 370 white and 80 wheat)</span></div><div><span style="font-family: helvetica;"><b>9-10 gm salt</b></span></div><div><span style="font-family: helvetica;"><b>¼ slightly rounded teaspoon dry yeast</b></span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Add:</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;"><b>350 ml beer </b>(one can)</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Stir the beer into the dry ingredients and form into a sticky ball of dough.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Put a plate or something on top of the bowl, and set aside (in a warm room, if possible) for 18-24 hours. If you want to leave it for longer, put it in the fridge for a little while to slow down the rising. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;"><span style="font-family: helvetica;">Sprinkle some flour on a clean surface (that you can later pick up — I use a plastic placemat) and use a floured spatula to loosen and pour the dough out onto the floured surface. As if it's a square, pull one side up and over, then another side up and over, then another, then another. Finally, pick up the gooey mass and turn it over. Put a big bowl over it (or a cloth, if you prefer), and let it rise for 2 hours. In cool weather, put it in the oven, set the temperature to 40</span>º<span>C (104</span></span><span style="font-family: helvetica;">º</span><span style="font-family: helvetica;">F)—</span><span style="font-family: helvetica;">my oven has a setting for rising 発酵—and let it rise for 2 hours. Remove dough from the oven.</span></div><div><span style="font-family: helvetica;"><div style="font-family: Times;"><span style="font-family: helvetica;"><br /></span></div><div style="font-family: Times;"><span style="font-family: helvetica;"><span>Place a dutch oven, donabe, or other oven-safe covered pot into the oven and preheat to 230</span>º<span>C (450</span>º<span>F). <i>Carefully</i> remove the pot from the oven, sprinkle a little flour inside the pot to prevent the dough from sticking, and gently turn the dough into the pot.</span></span></div><div style="font-family: Times;"><span style="font-family: helvetica;"><span><br /></span></span></div><div style="font-family: Times;"><span style="font-family: helvetica;"><span>Cover and bake for 32 minutes, then <i>carefully</i> remove the lid, and bake for another 20 minutes. Remove from oven. Check doneness with a thermometer. The bread should have an internal temperature of at least 96</span>º<span>C (205</span>º<span>F). </span></span></div><div style="font-family: Times;"><span style="font-family: helvetica;"><br /></span></div><div style="font-family: Times;"><span style="font-family: helvetica;">Cool on a rack before cutting.</span></div></span></div>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-92151918492121541182020-10-31T15:50:00.003-07:002023-08-24T23:26:51.090-07:00Miso Eggplant<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4vPASyJLRsk/X53o3BcSmVI/AAAAAAAAGYM/n0ECtMxvumQw75-ujlqne1CK3oWXeomogCLcBGAsYHQ/s2048/IMG_6222.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2008" data-original-width="2048" src="https://1.bp.blogspot.com/-4vPASyJLRsk/X53o3BcSmVI/AAAAAAAAGYM/n0ECtMxvumQw75-ujlqne1CK3oWXeomogCLcBGAsYHQ/s320/IMG_6222.jpg" width="320" /></a></div><div><br /></div>Slice in half lengthwise and score cut surfaces in a criss-cross pattern, about 2 mm deep:<br /><br /><b>2 Japanese eggplants</b><br /><br />Coat the cut sides with a small amount of olive oil. Place on the fish grill (or oven grill) and cook for 10 minutes until lightly browned and soft.<div> <div>While the eggplant is cooking, make the <u><b>miso sauce</b></u>.</div><div><br />Mix together:<br /><b><br />1/4 C miso<br />2 T mirin <br />1 T fine sugar <br />1 T sake </b></div><div><br />When the eggplant is finished, carefully cover the cut side with 1-2 mm of miso sauce. Grill for 4 minutes, or until the sauce is bubbly and lightly browned. <br /><br />Serve.<br /></div></div>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-76533836489501034712020-09-21T01:10:00.014-07:002023-08-28T18:01:00.534-07:00No-Knead Bread<div class="separator"><p style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: helvetica;"> <img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-1y1VmBLA8qQ/X2hbK0fHxKI/AAAAAAAAGSU/N4TTgUIzx1olCh7kCkZGPlsdu90bDNkEwCLcBGAsYHQ/w400-h300/IMG_6264.jpg" width="400" /></span></p></div><p><span style="font-family: helvetica;">Mix together in a large bowl:</span></p><div><span style="font-family: helvetica;"><b>400 gm bread flour </b>(I use 300-350 gm white, 100-50 gm whole wheat)</span></div><div><span style="font-family: helvetica;"><b>8-9 gm salt</b></span></div><div><span style="font-family: helvetica;"><b>¼ t dry yeast</b></span></div><div><span style="font-family: helvetica;"><b>(optional 2 T mixed seeds)</b></span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Add:</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;"><b>300 ml water</b></span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Stir the water into the dry ingredients and form into a sticky ball.</span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqD-SlsyQ0mzOW-HehKXfwRvUti_kOH2bRGYD83aX_KDBlduqFwOWyJHrk8Re9u4nwLlhxq430EUSXMkmQbdwwMa8jRutcimGd4q5ozyyxoIfxah0iveWybg6T-TfITBGoWkDaHpiCREF438pp8_-853xIvRz5Od4XqDqD4V2rxEoFuqVXldA4OCQnsmI/s4032/IMG_8543.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqD-SlsyQ0mzOW-HehKXfwRvUti_kOH2bRGYD83aX_KDBlduqFwOWyJHrk8Re9u4nwLlhxq430EUSXMkmQbdwwMa8jRutcimGd4q5ozyyxoIfxah0iveWybg6T-TfITBGoWkDaHpiCREF438pp8_-853xIvRz5Od4XqDqD4V2rxEoFuqVXldA4OCQnsmI/w379-h284/IMG_8543.jpg" width="379" /></a></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Put a plate or something on top of the bowl, and set aside (in a warm room, if possible) for 18-24 hours. If you want to leave it for longer, put it in the fridge for a little while to slow down the rising. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Cut a piece of parchment paper and place it on a clean surface. I use a plastic placement on a tray. Sprinkle a little flour on the parchment so the dough won't stick. I spread the flour with a rubber spatula, then use the spatula to scrape the edges of the dough to loosen it from the bowl and make it easy to pick it up. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Next, as if the dough were a square, pull one side up and over, then another side up and over, then another, then another. Finally, pick up the gooey mass and turn it over, smooth side up. Put a big bowl over it (or a cloth, if you prefer), and let it rise for 1.5-2 hours.</span></div><div><br /></div><div><span style="font-family: helvetica;">This is how the dough looks before rising:</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikaV5dEMNFETunQxqq59H5NmDAxcoFdQtk9hEvNXPYvX5wQ8oIkT99K7SjdM1117BkzW6muMaLNZ5mZ8NVRxQ71XB9PM1whHOs70V9XBesAm5K3R05iTZeNyaKbjyVTwrdXRNCei61kJp43U_mQH8AEjXh_1TsvePUvUGYEyuHjsqJY8PF-xWtLFvzxVo/s3514/Dough%20before%20rising.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2930" data-original-width="3514" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikaV5dEMNFETunQxqq59H5NmDAxcoFdQtk9hEvNXPYvX5wQ8oIkT99K7SjdM1117BkzW6muMaLNZ5mZ8NVRxQ71XB9PM1whHOs70V9XBesAm5K3R05iTZeNyaKbjyVTwrdXRNCei61kJp43U_mQH8AEjXh_1TsvePUvUGYEyuHjsqJY8PF-xWtLFvzxVo/w385-h321/Dough%20before%20rising.jpg" width="385" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="font-family: helvetica;">When the dough has risen, preheat the oven and baking pan. See the risen dough below:</span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YtsGeTXexhYookimwWEKxgxngpfRfgHs_Ppdso0f43nc5SCYIB7GD4k4e47crwNoEZdZ1W629SDFUAIDerDnm75AY7Umizj3ha6p85J01gNz-Qk1YVXXoj1uZMTrGP0wA0fBSw77tt0iDTAXk3d26-gxgrKK0V1SHsRkBJ1bek_hJPI1LBYkowFhF8M/s4032/IMG_8507.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YtsGeTXexhYookimwWEKxgxngpfRfgHs_Ppdso0f43nc5SCYIB7GD4k4e47crwNoEZdZ1W629SDFUAIDerDnm75AY7Umizj3ha6p85J01gNz-Qk1YVXXoj1uZMTrGP0wA0fBSw77tt0iDTAXk3d26-gxgrKK0V1SHsRkBJ1bek_hJPI1LBYkowFhF8M/w385-h289/IMG_8507.jpg" width="385" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span style="font-family: helvetica;">Place a Dutch oven, donabe, or other oven-safe covered pot into the oven and preheat to 230</span><span style="font-family: helvetica;">º</span><span style="font-family: helvetica;">C (450</span><span style="font-family: helvetica;">º</span><span style="font-family: helvetica;">F). When preheated, <i>carefully</i> remove the pot from the oven, take off the lid, and slide or lift the risen dough into the hot pot. Put the lid back on, and put the pot on a low shelf in the oven.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Dough placed in the hot donabe pot:</span></div><div><span style="font-family: helvetica;"><span><br /></span></span></div><div><span style="font-family: helvetica;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZUZo9B7jwS2DlY4mzA1miNicx18wrY0hjbq7uitg__EAgl4WdFTIAcEAjpXWH7HHfhgpHrq2DeiObVk_dt_esgIv-R24N6Z_czKCA-U2tNMzThqUSR1h-DmRBE097uLMk5t4k1Y5jTBhmv3L5XSjii715m4DRFcdTA7DsNF0srubsNmr5m4eduXvJZM/s4032/IMG_8509.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZUZo9B7jwS2DlY4mzA1miNicx18wrY0hjbq7uitg__EAgl4WdFTIAcEAjpXWH7HHfhgpHrq2DeiObVk_dt_esgIv-R24N6Z_czKCA-U2tNMzThqUSR1h-DmRBE097uLMk5t4k1Y5jTBhmv3L5XSjii715m4DRFcdTA7DsNF0srubsNmr5m4eduXvJZM/w382-h287/IMG_8509.jpg" width="382" /></a></div><br /></span></div><div><span style="font-family: helvetica;"><span>Bake for 48 minutes at </span></span><span style="font-family: helvetica;">230</span><span style="font-family: helvetica;">º</span><span style="font-family: helvetica;">C (450</span><span style="font-family: helvetica;">º</span><span style="font-family: helvetica;">F)</span><span style="font-family: helvetica;">. Remove from oven. If you are not sure it's done, you can check the internal temperature with a thermometer. It should be at least 96</span><span style="font-family: helvetica;">º</span><span style="font-family: helvetica;">C (205</span><span style="font-family: helvetica;">º</span><span style="font-family: helvetica;">F). </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85MNpkQCA5eLVIsyp4zUENrblnwXb6k0K6cjqSovE8suGu2FbFZ2fIBcNJK5E68ybeC0BSanFTn7_IY971Qg8_MTmI6yw4BRqKOCq7SDFqjY1A6Q4FxtItmkawccwmgiXSsaRCE_G2zaJW_14ftGRJDGcqYy44CRUttOeareLQQJdTxywWoCON7bwHhg/s4032/IMG_8537.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85MNpkQCA5eLVIsyp4zUENrblnwXb6k0K6cjqSovE8suGu2FbFZ2fIBcNJK5E68ybeC0BSanFTn7_IY971Qg8_MTmI6yw4BRqKOCq7SDFqjY1A6Q4FxtItmkawccwmgiXSsaRCE_G2zaJW_14ftGRJDGcqYy44CRUttOeareLQQJdTxywWoCON7bwHhg/w389-h291/IMG_8537.jpg" width="389" /></a></div><br /></div><div><span style="font-family: helvetica;">Cool on a rack before cutting.</span></div>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-1771443599354941622020-04-29T21:15:00.003-07:002020-04-29T21:15:52.297-07:00Chocolate Walnut Bread (for bread machine)<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Y72T0LlSYyg/XqpOCEG0qZI/AAAAAAAAF0k/DMpoFKXrhbgIAWQ3_DeOpIDv5YmgfeopwCLcBGAsYHQ/s1600/IMG_5923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1241" height="400" src="https://1.bp.blogspot.com/-Y72T0LlSYyg/XqpOCEG0qZI/AAAAAAAAF0k/DMpoFKXrhbgIAWQ3_DeOpIDv5YmgfeopwCLcBGAsYHQ/s400/IMG_5923.jpg" width="310" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Prepare ahead of time: </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">70 grams FROZEN chocolate chips or broken chocolate bits </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">40 grams finely chopped walnuts</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Place in bread machine in this order:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>140 ml cold water </b>(if the weather is hot, include an ice cube)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>25 grams egg </b>that has been mixed</span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">20 grams butter</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>250 grams bread flour</b> (180 grams white, 70 grams whole wheat)</span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">4 grams salt</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">20 grams sugar</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">6 grams milk powder</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">If your bread machine has a separate compartment for yeast, put it in there, if not, make a hole in the center of the flour mixture and pour in:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">3 grams dry yeast</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Turn the machine on to bake a soft loaf of bread (if you have that setting, if not, use what you have). When the machine alerts you that it is time for additions, first put in the walnuts, then when they are thoroughly mixed in, add the frozen chocolate chips. It may be necessary to take out the dough and mix in the chips by hand. Try to get them inside the dough as much as possible, and not stuck to the outside. Return dough to pan and leave it to rise and bake.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">When the loaf is done, remove it from the pan, and cool on a wire rack.</span>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-32226564587228111852020-01-19T16:08:00.002-08:002020-04-29T21:14:11.214-07:00Easy Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="margin-left: 1em; margin-right: 1em; text-align: center;">
<img border="0" data-original-height="1600" data-original-width="1429" height="400" src="https://1.bp.blogspot.com/-gtKkdTE_AhI/XiTb0ZCHPLI/AAAAAAAAEzM/JjmRq4czh-8ROO0BTtcj4scpR9IZDeEuQCLcBGAsYHQ/s400/IMG_5486.jpg" width="355" /></div>
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">Making the sauce the day before seems to heighten the flavor.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Place in a pot:</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;">2 chicken breasts, skin removed (about 500 grams)</span></b></span><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">2 cups water</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 t chicken </b>(or other)<b> bouillon</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Boil on a low flame, covered, for 5 minutes. Turn off fire, and leave until cool. You will use the broth for your sauce.</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Now make the <b><u>enchilada sauce</u></b>:</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Measure these spices and place in a small bowl:</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>2 T chili powder</b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 minced clove garlic</b></span><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">½ scant t salt</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">½ t powdered cumin</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">¼ t powdered oregano</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Place in a pot and heat:</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>2 T grapeseed or other oil</b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Add and whisk for about a minute:</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-weight: bold;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif; font-weight: bold;">2 T all-purpose flour </span>(中力粉 churikiko in Japanese)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b><span style="font-family: "trebuchet ms" , sans-serif;">Add t</span></span><b style="font-family: "trebuchet ms", sans-serif;">he spices </b><span style="font-family: "trebuchet ms" , sans-serif;">and continue to whisk. </span><span style="font-family: "trebuchet ms" , sans-serif;">After about a minute, slowly add while whisking to prevent lumps:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;">2 C chicken broth</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">(1 T tomato paste)</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b>
<span style="font-family: "trebuchet ms" , sans-serif;">Simmer for about ten minutes.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Now, back to <b>the chicken</b>. Shred with a fork on a plate. Put the shredded chicken breasts in a bowl and pour in about </span><span style="font-family: "trebuchet ms" , sans-serif;">½ cup </span><span style="font-family: "trebuchet ms" , sans-serif;">enchilada sauce. Mix in the sauce and set aside.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Beans</u>:</b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>350 grams cooked beans </b>(black, pinto, whatever)</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #222222; line-height: 18.48px;"><b>1 </b></span><b style="background-color: white; color: #222222; line-height: 18.48px;">T butter</b></span><br />
<b style="background-color: white; color: #222222; line-height: 18.48px;"><span style="font-family: "trebuchet ms" , sans-serif;">1 clove garlic</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #222222; font-family: "trebuchet ms" , sans-serif;">¼ t salt</span></span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #222222; font-family: "trebuchet ms" , sans-serif;"><br /></span></span></b>
<span style="background-color: white; color: #222222; font-family: "trebuchet ms" , sans-serif; line-height: 18.48px;">Heat the beans, butter, garlic, and salt in a ziplock bag (not airtight) in the microwave until the butter melts. Seal the bag and gently pound with a rolling pin to mash and squeeze it about to incorporate the butter, salt, and garlic into the beans</span><span style="font-family: "trebuchet ms" , sans-serif;">. If you prefer not to use a bag, heat them in a bowl in the microwave or in a pan on the stove and mash with a fork. Set aside.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Heat in a frying pan:</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 T olive oil</b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Stir fry:</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 minced onion</b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">When cooked, mix into the chicken.</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Now it's time to put together the enchiladas.</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 180</span>ºC </span><span style="font-family: "trebuchet ms" , sans-serif;">(350ºF).</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #222222; font-family: "trebuchet ms" , sans-serif;"><span style="line-height: 18.48px;">Lay tortillas on a clean surface. Place small amounts of each of the ingredients on each of the tortillas: </span></span><span style="font-family: "trebuchet ms" , sans-serif;"><b>grated cheese</b>, beans, meat. Roll them and p</span></span><span style="background-color: white; color: #222222; line-height: 18.48px;">lace seam side down in an oven pan lined with cooking paper. Pour on </span></span><span style="font-family: "trebuchet ms" , sans-serif;">½-1 cup </span><span style="background-color: white; color: #222222; font-family: "trebuchet ms" , sans-serif; line-height: 18.48px;">enchilada sauce. Bake for 15-20 minutes or until edges start to turn golden. Sprinkle a little <b>mozzarella or other cheese</b> on top of the enchiladas </span><span style="font-family: "trebuchet ms" , sans-serif;">and return to the oven until cheese is melted. Serve with green salad, and </span><a href="https://recipesfordenny.blogspot.com/2015/04/guacamole.html" style="font-family: "trebuchet ms", sans-serif;" target="_blank">guacamole</a><span style="font-family: "trebuchet ms" , sans-serif;"> and chips.</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;">(If you have leftover sauce, freeze it to use later.)</span>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-84584078160014055182019-12-24T04:07:00.002-08:002020-01-19T15:58:20.096-08:00Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-oMALWpJ_iTc/XgH8HnwI4sI/AAAAAAAAEeE/dZlgugFkk9Aw7GMM6bmSaZ6Ew4i4zmnjACLcBGAsYHQ/s1600/79994330_10220286394208417_3720651166896357376_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1361" height="400" src="https://1.bp.blogspot.com/-oMALWpJ_iTc/XgH8HnwI4sI/AAAAAAAAEeE/dZlgugFkk9Aw7GMM6bmSaZ6Ew4i4zmnjACLcBGAsYHQ/s400/79994330_10220286394208417_3720651166896357376_o.jpg" width="340" /></span></a></div>
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">Thanks to Jaime-Leigh Gorham for sharing her simple and delicious recipe!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Cream:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>114 gm unsalted butter</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>140 gm sugar</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">When butter and sugar are creamy, blend in:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 egg</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 t vanilla</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Set aside.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Sift together:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>260 gm all-purpose flour</b> (中力粉 churikiko in Japanese)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>½ t baking powder</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>½ t salt</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Add sifted ingredients to the butter/sugar mixture. Don't overmix. Wrap in plastic and chill for at least 30 minutes. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">If you want to save some dough for another day, wrap it in plastic and put it in a ziplock freezer bag in the freezer.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 180</span><span style="font-family: "trebuchet ms" , sans-serif;">ºC (350</span><span style="font-family: "trebuchet ms" , sans-serif;">ºF)</span><span style="font-family: "trebuchet ms" , sans-serif;">.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">While the oven is heating, put a little flour on a clean surface and a little on a rolling pin. Roll the dough to 5-7mm thickness. Use cookie-cutters to cut. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Place cookies on a parchment-covered tray and bake for 10-15 minutes, depending on the size of the cookies. The cookies should be only lightly brown. Cool on a cooling rack.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">When cookies are completely cooled they can be iced.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Icing</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Mix together:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>250 gm powdered sugar</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 egg white</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 t lemon juice</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">If you are going to make a small batch of cookies, you won't need so much icing. Instead, place a pile of powdered sugar in a small bowl, add part of an egg white and a squeeze of lemon. Mix. Add more sugar as needed to make the right consistency for icing.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Divide the icing and mix in a tiny bit of a different color food coloring to each bit. Put icing in the corner of a small plastic bag. Push the icing towards the corner. Cut the tip of the corner. Do this with each of the colors. You now have icing "pens" with which to decorate your cookies.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Wait until the icing on the cookies is completely dry before serving or storing.</span>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-51236552106213981342018-12-18T15:19:00.005-08:002018-12-18T15:19:59.640-08:00Almond Butter Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-zC2giLkY0x4/XBmAHrVX2HI/AAAAAAAADFg/xBn5tciAa9kdfoc5J0KmKaZpyfyrKSUwQCLcBGAs/s1600/IMG_0957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="1600" height="305" src="https://3.bp.blogspot.com/-zC2giLkY0x4/XBmAHrVX2HI/AAAAAAAADFg/xBn5tciAa9kdfoc5J0KmKaZpyfyrKSUwQCLcBGAs/s400/IMG_0957.JPG" width="400" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Beat:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>½ C butter</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Add and beat:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>½ C brown sugar</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>½ C white sugar</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">(OR 1 C Japanese brown sugar)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Beat in:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 egg</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1 C almond butter </b>(OR ½ C almond butter + ½ C peanut butter)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>½ t salt</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>½ t baking soda</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>½ t vanilla extract</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Add:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>1-1½ C flour</b> (more or less, depending on the wetness of the nut butters)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Press dough into about a 2 cm flat square. Refrigerate for 2 hours, or freeze in a ziplock freezer bag.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Cut into 2 cm cubes, and place 5 cm apart on a cookie sheet covered with parchment paper. To flatten them a bit, press with a fork once across and again from top to bottom. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bake at 190ºC (375ºF) for 10-15 minutes, or until lightly browned.</span>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-42050183288830109592018-10-16T17:32:00.001-07:002020-12-27T16:21:28.837-08:00Simple Minestrone<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/--8olQbyuNWs/W8Z_it99qyI/AAAAAAAACuw/SSLiAaO4drMtpQa3ORqd8q_XFT0UgDFEACLcBGAs/s1600/IMG_1269.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-a6wk7VMMZ-s/XJIV6XLVljI/AAAAAAAADKY/jzuoJrV-Qo0kyGD1pJ3CHnQxgkGJ-YU1QCLcBGAs/s1600/IMG_2418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1309" data-original-width="1600" height="326" src="https://1.bp.blogspot.com/-a6wk7VMMZ-s/XJIV6XLVljI/AAAAAAAADKY/jzuoJrV-Qo0kyGD1pJ3CHnQxgkGJ-YU1QCLcBGAs/s400/IMG_2418.JPG" width="400" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Heat <b>2 T oil </b>in a deep saucepan. Add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;">150 grams chopped bacon</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Stir fry until golden. Then add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;">2 cloves garlic, minced</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">1 small onion, minced</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">2 carrots, peeled and roughly cut</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">½ t oregano</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">⅓ t basil</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">½ t salt</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">½ t pepper</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Stir fry until garlic and onions are tender. Add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;">2 potatoes, scrubbed and chopped</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">1 can mixed beans, rinsed</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">2 cans chopped tomatoes</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b>
<b><span style="font-family: "trebuchet ms" , sans-serif;">1 liter of water plus 3½ t <a href="https://iherb.co/3fr8LSdi" target="_blank">Better than Bouillon</a> or other bouillon</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">OR</span><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">1 liter stock</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Stir until mixed. Cover and simmer for 30 minutes or until potatoes are cooked. If a fork goes into a potato easily, it is cooked.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;">100 grams broken pasta</span></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;">After about 5 minutes, add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;">1½ C chopped cabbage or other greens</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Cook the pasta for about 10 minutes in all or until pasta is al dente. </span><span style="font-family: "trebuchet ms" , sans-serif;">Taste.</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;">Season with salt and pepper. Add more bouillon if necessary.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Serve. Top with<b> fresh basil </b>and/or<b> grated cheese.</b></span>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-16550416120629127722018-08-11T21:09:00.000-07:002018-08-29T20:22:51.076-07:00Frappuccino<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-vOZzgCwgNWE/W2-xVatkQ2I/AAAAAAAACgc/L7QaR28lNmI3qk9xrQ4Rl7jBf9GQ2njjgCLcBGAs/s1600/IMG_0732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1209" height="400" src="https://1.bp.blogspot.com/-vOZzgCwgNWE/W2-xVatkQ2I/AAAAAAAACgc/L7QaR28lNmI3qk9xrQ4Rl7jBf9GQ2njjgCLcBGAs/s400/IMG_0732.jpg" width="301" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Be sure to use a blender that can blend ice. This recipe makes 2 servings.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Pour in to reach the top of the blades:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>water</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 pack of ice coffee concentrate</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>2 t Kahlúa (mocha or regular)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 T cocoa mix (2 parts cocoa to 3 parts fine sugar, like kibi-sato)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>(sugar to taste)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Blend, and gradually add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 tray of frozen milk sticks, made in water-bottle ice cube trays (long and thin ice)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>(5 small ice cubes)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">When everything is blended to your desired consistency, it's done.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">If you want to make a chocolate shake, just leave out the coffee concentrate and add a little extra cocoa mix.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><u><b>Banana shake</b></u></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Pour in to reach the top of the blades:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>milk</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;"><b>½</b><b> frozen banana</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>½ t</b><b> <a href="https://recipesfordenny.blogspot.com/2014/10/vanilla.html" target="_blank">vanilla extract</a></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 t sugar</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Blend, and gradually add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>½ tray of frozen milk sticks, made in water-bottle ice cube trays (long and thin ice) about 5-6 sticks</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>(3-5 small ice cubes)</b></span>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-77306921672585081122018-07-02T17:36:00.000-07:002018-07-02T17:36:19.074-07:00No-bake Stuffed Peppers and Eggplant<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-jK8qK7Dhk2g/WzrAXKMdMTI/AAAAAAAACfM/lr6-wBHTdXU1euMgR6zNzJ4sJy-YQ8tzwCLcBGAs/s1600/IMG_0720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-jK8qK7Dhk2g/WzrAXKMdMTI/AAAAAAAACfM/lr6-wBHTdXU1euMgR6zNzJ4sJy-YQ8tzwCLcBGAs/s400/IMG_0720.JPG" width="400" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<u><span style="font-family: "trebuchet ms" , sans-serif;">Prepare vegetables</span></u><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">The number of green peppers and eggplant you will need depends on their size. I used 8 small green peppers and one Japanese eggplant for this recipe. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Cut <b>green peppers</b> in half and carefully remove seeds, some pith, and the stems. Rinse and put open-side down in a sieve to dry. Wash the <b>eggplant</b> and cut lengthwise, leaving on stem. Cut out about ½ cm from the edge all around, and then scoop out the center part of the eggplant with a spoon. Chop the center part and set aside.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<u><span style="font-family: "trebuchet ms" , sans-serif;">Filling</span></u><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><u><br /></u>
Finely mince:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 garlic clove</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>½ onion</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Mix lightly with:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>½ pack tofu (first rinse it and squeeze out as much liquid as you can)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>⅓ C Japanese bread crumbs (panko)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 egg</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>about 300 grams minced chicken</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>¼ t salt </b>(more or less)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>¼ t pepper </b></span><span style="font-family: "trebuchet ms", sans-serif;">(more or less)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Gently fill peppers and eggplant with meat mixture extending about ½ cm over the tops. Place on a plate until all vegetables are filled.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Heat in a frying pan:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1-2 T garlic infused olive (or other) oil</b> </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Turn fire to low and place peppers and eggplant in the pan meat side down. Cover and cook for about 5 minutes. Turn them over, cover, and cook for another 3 minutes or so until the meat is cooked and vegetables are soft.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Put foil on a grill tray. (In Japan, I use the fish grill portion of the stove.) Place peppers and eggplant meat side up on the foil. Sprinkle <b>cheese</b> on top of the meat. (Be careful not to let a bunch of cheese fall on the foil.) Grill until cheese is melted. While the vegetables are grilling, stir-fry the center part of the eggplant, salt, and serve as a side.</span>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-26684322033202804832018-05-07T00:46:00.001-07:002021-01-24T23:34:37.517-08:00Pan-fried Chicken with Garlic and Lemon<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-FvgUzTqqdXo/Wc8_MXbAJ_I/AAAAAAAACPI/FHzzH7EAgtkC6L6wz76o-GBBchzFWM4tgCLcBGAs/s1600/IMG_9919.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1181" data-original-width="1600" height="295" src="https://1.bp.blogspot.com/-FvgUzTqqdXo/Wc8_MXbAJ_I/AAAAAAAACPI/FHzzH7EAgtkC6L6wz76o-GBBchzFWM4tgCLcBGAs/s400/IMG_9919.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span face=""verdana" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">Slice <b>2-3 chicken breasts</b> lengthwise to make two thin slices each. </span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">Rub with:</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<b><span face=""trebuchet ms" , sans-serif">1 clove finely grated garlic or garlic paste</span></b><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">Coat lightly with: </span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<b><span face=""trebuchet ms" , sans-serif">flour mixed with salt and pepper</span></b><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">Heat in a frying pan:</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<b><span face=""trebuchet ms" , sans-serif">1 T olive oil </span></b><br />
<b><span face=""trebuchet ms" , sans-serif">1 T butter</span></b><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">When hot, turn flame to medium low. Shake off excess flour and lay chicken in the pan. Cook for 3 minutes on one side, turn over and cook for 3 minutes on the other side. Put a meat thermometer into the thickest part of the chicken. It is cooked at<span style="background-color: white; color: #444444; font-family: montserrat, Arial, Helvetica, sans-serif; font-size: 18px;"> </span></span>165 degrees Fahrenheit (74 degrees Celsius). If you don't have a thermometer, c<span face=""trebuchet ms" , sans-serif">ut the thickest breast and make sure it is white (cooked) all the way through.</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">Put the chicken on a plate, and pour on one of the following sauces:</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif"><b><u>Sauce 1</u></b></span><br />
<br />
<b><span face=""trebuchet ms" , sans-serif"><span style="color: #222222;">¼</span></span></b><span face=""trebuchet ms" , sans-serif" style="font-size: small;"><b> C lemon juice</b></span><br />
<span face=""trebuchet ms" , sans-serif" style="font-size: small;"><b>2-3 T honey, to taste</b></span><br />
<br />
<u style="font-family: "trebuchet ms", sans-serif;"><b>Sauce 2</b></u><br />
<br />
<div class="western" style="margin-bottom: 0in; orphans: 0; widows: 0;">
<b><span face=""trebuchet ms" , sans-serif"><span style="color: #222222;">¼</span></span></b><span face=""trebuchet ms" , sans-serif" style="font-size: small;"><b> C lemon juice</b></span></div>
<div class="western" style="margin-bottom: 0in; orphans: 0; widows: 0;">
<b><span face=""trebuchet ms" , sans-serif"><span style="color: #222222;">2 T</span></span></b><span face=""trebuchet ms" , sans-serif" style="font-size: small;"><b> water</b></span></div>
<div class="western" style="margin-bottom: 0in; orphans: 0; widows: 0;">
<b><span face=""trebuchet ms" , sans-serif"><span style="color: #222222;">¼ C</span></span></b><span face=""trebuchet ms" , sans-serif" style="font-size: small;"><b> honey </b></span></div>
<div class="western" style="margin-bottom: 0in; orphans: 0; widows: 0;">
<span face=""trebuchet ms" , sans-serif" style="font-size: small;"><b>A pinch of salt</b></span></div>
<div class="western" style="margin-bottom: 0in; orphans: 0; widows: 0;">
<span face=""trebuchet ms" , sans-serif" style="font-size: small;"><b>1 T cornstarch - mixed with 3 T water until smooth</b></span></div>
<div class="western" style="margin-bottom: 0in; orphans: 0; widows: 0;">
<br /></div>
<div class="western" style="margin-bottom: 0in; orphans: 0; widows: 0;">
<span face=""trebuchet ms" , sans-serif">Heat lemon juice, water, honey, and salt. When very hot, add cornstarch mixed with water. Keep stirring </span><span face=""trebuchet ms" , sans-serif">until slightly thickened.</span></div>
satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-62865518667135012712018-04-18T23:21:00.001-07:002018-04-19T18:59:48.667-07:00Bread Machine Prep<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-LIT2lczUXAo/Wtg0v37P5JI/AAAAAAAACcw/WVSUkWez7RA4jNmo84ikewGepYLDi4NLACLcBGAs/s1600/IMG_0404.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1138" data-original-width="1600" height="283" src="https://3.bp.blogspot.com/-LIT2lczUXAo/Wtg0v37P5JI/AAAAAAAACcw/WVSUkWez7RA4jNmo84ikewGepYLDi4NLACLcBGAs/s400/IMG_0404.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-size: 12.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">Bags of homemade bread mix stored in an airtight container.</span></i></td></tr>
</tbody></table>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">My son and I have been take a few minutes after dinner once a month or so to prepare bags of bread mix. This has greatly simplified making bread and has had the added benefit of making it almost impossible to spill any flour outside of the bread pan when putting ingredients in the machine.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Each bag contains:<br /><br /><b>100 gm whole wheat bread flour<br />150 gm white bread flour<br />2 T* brown sugar<br />1 T milk powder</b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 t salt</b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">When it's time to put on some bread, put into the bread machine:</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /><b>10-15 gm butter</b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>180 ml cold water</b> for regular bread or 170 ml cold water for sandwich bread</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 bag of flour mix</b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 t dried yeast </b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">If your machine doesn't have a special place to put the yeast, make a shallow well in the center of the flour and pour the yeast there. The yeast should not touch the water. </span></div>
<div>
<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-HShuH1pdUZE/WtlJObOF9-I/AAAAAAAACdA/0abNZA3lQbQpTEE-StW-ZpnNgjPsfRjKACLcBGAs/s1600/IMG_0407.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1330" data-original-width="1600" height="332" src="https://1.bp.blogspot.com/-HShuH1pdUZE/WtlJObOF9-I/AAAAAAAACdA/0abNZA3lQbQpTEE-StW-ZpnNgjPsfRjKACLcBGAs/s400/IMG_0407.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The finished product, with added sunflower seeds.</i></td></tr>
</tbody></table>
<span style="font-family: "trebuchet ms" , sans-serif;">* If you are using Japanese measurements, 1 T is approximately 1 </span><span style="font-family: "trebuchet ms" , sans-serif;">大さじ, 1 t is approximately 1 </span><span style="font-family: "trebuchet ms" , sans-serif;">小さじ.</span></div>
satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-7858678177332099142018-01-15T02:26:00.000-08:002018-03-11T00:35:50.358-08:00Spicy Garlic Pork<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ksKNwkdW5WA/Wl8oy8yMHzI/AAAAAAAACaw/MDY_UAvGEcw_S-D0cp8ssNlMy15WooPJwCLcBGAs/s1600/IMG_0291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1075" data-original-width="1600" height="268" src="https://1.bp.blogspot.com/-ksKNwkdW5WA/Wl8oy8yMHzI/AAAAAAAACaw/MDY_UAvGEcw_S-D0cp8ssNlMy15WooPJwCLcBGAs/s400/IMG_0291.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-jYXtbOOeOZc/WlyA0PDArBI/AAAAAAAACag/kzzFQAI_oXYYtCFcOeycNNVN6txjwcBJwCLcBGAs/s1600/IMG_0291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;">Marinate <b>500 grams of thinly sliced pork</b> for 30 minutes in:</span><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><br />2 T light brown sugar<br />3 T soy sauce<br />2 T sesame oil<br />1-2 t tobanjan </span></b><span style="font-family: "trebuchet ms" , sans-serif;">(or other chili paste)<br /><b>1 t minced ginger</b><br /><b>¼ t ground pepper</b><br /><b>3-4 cloves garlic, minced</b><br /><b>1 onion, sliced into thin crescents</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Heat <b>a little canola</b> or other flavorless oil in a frying pan. Stir fry the meat and onions. (Cover and leave over a low flame for a couple minutes, if you like.) Turn up the fire and stir fry to darken the onions and evaporate most of the sauce. Serve over rice.</span>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com2tag:blogger.com,1999:blog-8639495752351951712.post-78068930208148973992017-12-27T18:38:00.003-08:002017-12-27T18:38:22.192-08:00Swiss Butter Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-xz9HhyzmrYE/WkBv25_NyOI/AAAAAAAACZ0/pX_hXJU8uKEEUcxdy6r1dovrR27XovyAgCLcBGAs/s1600/IMG_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1186" data-original-width="1600" height="296" src="https://1.bp.blogspot.com/-xz9HhyzmrYE/WkBv25_NyOI/AAAAAAAACZ0/pX_hXJU8uKEEUcxdy6r1dovrR27XovyAgCLcBGAs/s400/IMG_0048.JPG" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Melt:</span><br />
<br class="Apple-interchange-newline" /><span style="font-family: "Trebuchet MS", sans-serif;"><b>½ C + 1 T butter</b></span><div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Set aside.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Whisk in a large bowl:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>2 eggs</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Blend into the eggs and beat until thick, about 10 minutes:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>½ C + 2 T white sugar</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Mix in:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>the melted lukewarm butter</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>a smidgen of salt</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>(¼ t vanilla or lemon essence)</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Fold in:</span><br />
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>1½ t grated lemon rind</b> (just the yellow part, not any white part. Don't forget to wash and dry the lemon first.)</span><br />
<b style="font-family: "Trebuchet MS", sans-serif;">2 C white flour</b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Cover and refrigerate for at least 1 hour. Alternatively, you can freeze the dough in batches. Wrap each batch in plastic, then put in a ziplock freezer bag.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 170C (325F).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Lightly flour a clean surface, your rolling pin, and the bottom of a cookie cutter. Roll dough into about ½ cm (¼ inch) thickness, cut with a cookie cutter. Place the cutouts on a thinly buttered sheet of parchment paper (or baking pan or cookie sheet.) Ball up the scraps and roll out again until you've used all the dough.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Spread the tops of cookie with <b>egg yolk</b>. Bake until golden at the edges, for 12-15 minutes. Cool for a minute on the sheet before moving them to a cooling rack.</span></div>
satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-33975236589942962402017-10-14T21:42:00.002-07:002021-06-30T23:25:05.387-07:00Broccoli Sprouts<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-39oy7V7nRsw/WdsBfI1vMHI/AAAAAAAACVs/tMx_JtGZ-A81l24UzXAXm35TCRlaNNf8ACLcBGAs/s1600/IMG_9966.JPG" style="margin-left: 1em; margin-right: 1em;"><span face=""trebuchet ms" , sans-serif"></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-avpmHO9MtLk/WeLfxGctjDI/AAAAAAAACWg/hiW3lLIQY1wbC1-a8TpCFegqULKUJHkNwCEwYBhgL/s1600/IMG_9972.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1411" data-original-width="1600" height="352" src="https://4.bp.blogspot.com/-avpmHO9MtLk/WeLfxGctjDI/AAAAAAAACWg/hiW3lLIQY1wbC1-a8TpCFegqULKUJHkNwCEwYBhgL/s400/IMG_9972.JPG" width="400" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<u><span face=""trebuchet ms" , sans-serif">Day 1 </span></u></div>
<div class="separator" style="clear: both; text-align: center;">
<span face=""trebuchet ms" , sans-serif">Soak 1-2 T broccoli seeds for about 10 hours.</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-UCgHgghAvDU/WdsBdWKATiI/AAAAAAAACVk/blywfVCrtGkqJHV3kK5FPsEH4lPHW7t4wCEwYBhgL/s1600/IMG_9948.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""trebuchet ms" , sans-serif"><img border="0" data-original-height="1600" data-original-width="1177" height="400" src="https://1.bp.blogspot.com/-UCgHgghAvDU/WdsBdWKATiI/AAAAAAAACVk/blywfVCrtGkqJHV3kK5FPsEH4lPHW7t4wCEwYBhgL/s400/IMG_9948.jpg" width="293" /></span></a></div>
<span face=""trebuchet ms" , sans-serif"><br /></span></div>
<div style="text-align: center;">
<u><span face=""trebuchet ms" , sans-serif">Day 2 morning and evening</span></u></div>
<div style="text-align: center;">
<span face=""trebuchet ms" , sans-serif">Drain, rinse with fresh water, drain.</span></div>
<div style="text-align: center;">
<span face=""trebuchet ms" , sans-serif">Cover with gauze and a rubber band.</span></div>
<div style="text-align: center;">
<span face=""trebuchet ms" , sans-serif">Place in a warm, dark place, like under the sink.</span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-I4-FYrB9-fQ/WeLfxL_dU6I/AAAAAAAACWQ/UMAtFsVdptIJATG-dMBIHFqpZIAVL2kdACLcBGAs/s1600/IMG_9979.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://3.bp.blogspot.com/-I4-FYrB9-fQ/WeLfxL_dU6I/AAAAAAAACWQ/UMAtFsVdptIJATG-dMBIHFqpZIAVL2kdACLcBGAs/s400/IMG_9979.jpg" width="300" /></a></div>
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<a href="https://2.bp.blogspot.com/-oxuNKPIWjq4/WdsBgW85e4I/AAAAAAAACV4/_5q_VXC_kfYY_LRqLrF8_pxxhW7yGLsjwCEwYBhgL/s1600/IMG_9973.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""trebuchet ms" , sans-serif"></span></a></div>
<u><span face=""trebuchet ms" , sans-serif">Day 3 morning and evening</span></u></div>
<div style="text-align: center;">
<span face=""trebuchet ms" , sans-serif">Rinse with fresh water, drain. Repeat if the water seems cloudy.</span></div>
<div style="text-align: center;">
<span face=""trebuchet ms" , sans-serif">Cover with gauze and a rubber band.</span></div>
<div style="text-align: center;">
<span face=""trebuchet ms" , sans-serif">Put them back in the warm, dark place.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-fmnQYmhiaKk/WeLfyFWa08I/AAAAAAAACWc/KtJWGkCJpokxo9SH1wHrry-s0BRvw-BvgCEwYBhgL/s1600/IMG_9980.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1419" data-original-width="1600" height="353" src="https://3.bp.blogspot.com/-fmnQYmhiaKk/WeLfyFWa08I/AAAAAAAACWc/KtJWGkCJpokxo9SH1wHrry-s0BRvw-BvgCEwYBhgL/s400/IMG_9980.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""trebuchet ms" , sans-serif"><i>The fuzzy bits are roots, not mold</i>.</span></td></tr>
</tbody></table>
<span face=""trebuchet ms" , sans-serif"><u><br /></u></span>
<span face=""trebuchet ms" , sans-serif"><u>Day 4 morning and evening</u></span><br />
<span face=""trebuchet ms" , sans-serif">The same routine: rinse, drain, put back.</span></div>
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</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-ktktVz32n24/WdsBdR5ZxCI/AAAAAAAACVg/N9tFRlNHFecf6Za89n_fUz_pwG10fVLnwCEwYBhgL/s1600/IMG_9946.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""trebuchet ms" , sans-serif"><img border="0" data-original-height="1600" data-original-width="1111" height="400" src="https://2.bp.blogspot.com/-ktktVz32n24/WdsBdR5ZxCI/AAAAAAAACVg/N9tFRlNHFecf6Za89n_fUz_pwG10fVLnwCEwYBhgL/s400/IMG_9946.jpg" width="277" /></span></a></div>
<br /></div>
<div style="text-align: center;">
<u><span face=""trebuchet ms" , sans-serif">Day 5 morning</span></u></div>
<div style="text-align: center;">
<span face=""trebuchet ms" , sans-serif">Rinse with fresh water, drain. Repeat if the water seems cloudy. </span></div>
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</div>
<div style="text-align: center;">
<span face=""trebuchet ms" , sans-serif">By this time, your sprouts should be pretty good-sized. If you want, take some out and place them in sunlight for a couple hours to get nice and green to use that day. Return the rest to the cool, dark place, covered with gauze.</span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-cgrFDOuTNLU/WeLhirtUEOI/AAAAAAAACWo/1ByN6VfR8y8N3HnXzdBpee1tKEzh-u_EQCLcBGAs/s1600/IMG_9966.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1352" data-original-width="1600" height="337" src="https://3.bp.blogspot.com/-cgrFDOuTNLU/WeLhirtUEOI/AAAAAAAACWo/1ByN6VfR8y8N3HnXzdBpee1tKEzh-u_EQCLcBGAs/s400/IMG_9966.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span face=""trebuchet ms" , sans-serif">After sunshine</span></i></td></tr>
</tbody></table>
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</div>
<div style="text-align: center;">
<u><span face=""trebuchet ms" , sans-serif">Day 5 evening</span></u></div>
<div style="text-align: center;">
<span face=""trebuchet ms" , sans-serif">Rinse with fresh water, drain. Repeat once or twice. </span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span></div>
</div>
<div style="text-align: center;">
<u><span face=""trebuchet ms" , sans-serif">Day 6 morning</span></u></div>
<div style="text-align: center;">
<span face=""trebuchet ms" , sans-serif">Rinse with fresh water, drain. Repeat once or twice. </span></div>
<div style="text-align: center;">
<span face=""trebuchet ms" , sans-serif">Place the jar in indirect sunlight for a couple hours, then cover and refrigerate. </span></div>
<div style="text-align: center;">
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<a href="https://4.bp.blogspot.com/-3OahFSJ2Oi8/WdsBfNKqqGI/AAAAAAAACV0/Xwmd8KeRcBECiN-d1fNReztyEJKsINZQACEwYBhgL/s1600/IMG_9971.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""trebuchet ms" , sans-serif"><img border="0" data-original-height="1600" data-original-width="1307" height="400" src="https://4.bp.blogspot.com/-3OahFSJ2Oi8/WdsBfNKqqGI/AAAAAAAACV0/Xwmd8KeRcBECiN-d1fNReztyEJKsINZQACEwYBhgL/s400/IMG_9971.jpg" width="326" /></span></a></div>
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<div style="text-align: center;">
<div style="text-align: center;">
<u><span face=""trebuchet ms" , sans-serif">Tips</span></u></div>
</div>
<div style="text-align: center;">
<br />
<ul>
<li style="text-align: left;"><span face=""trebuchet ms" , sans-serif">Broccoli sprouts take 4-6 days to grow.</span></li>
<li style="text-align: left;"><span face=""trebuchet ms" , sans-serif">Excess moisture is bad. The seeds should be damp, but not wet. Don't leave any water at the bottom of the jar after rinsing.</span></li>
<li style="text-align: left;"><span face=""trebuchet ms" , sans-serif">On day 2-3, when tiny roots appear, they will look fuzzy. That is not mold. If they get moldy, they will smell foul.</span></li>
<li style="text-align: left;"><span face=""trebuchet ms" , sans-serif">I rinse mine only morning and evening. Others suggest rinsing them 3-4 times a day. Sometimes I give them a soak for a few minutes.</span></li><li style="text-align: left;"><span face=""trebuchet ms" , sans-serif">The brown hulls keep them a little too moist, so you can remove them while you soak the sprouts by touching the surface of the water with a wooden chopstick. They stick readily to the chopstick and you can get rid of them.</span></li>
<li style="text-align: left;"><span face=""trebuchet ms" , sans-serif">You can start eating them from about day 4. Take out what you want that day and give them some indirect sunlight for a few hours to make them green. Direct sunshine might cook them.</span></li>
<li style="text-align: left;"><span face=""trebuchet ms" , sans-serif">You may want to start another batch on about day 4 in order to have a constant supply of fresh sprouts.</span></li><li style="text-align: left;"><span face=""trebuchet ms" , sans-serif">I start taking out portions each day from about day 4, and by day 6 or 7, if there are any left, I put them in indirect light for a few hours and then rinse and store them in a covered container in the fridge.</span></li>
<li style="text-align: left;"><span face=""trebuchet ms" , sans-serif">1 T of seeds seems to make about 3 cups of sprouts.</span></li>
</ul>
</div>
satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-40687159272209916992017-10-06T16:17:00.001-07:002017-10-06T20:47:33.295-07:00Corn on the Cob<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-DNR3eXt74Cs/WdgJeCAgaZI/AAAAAAAACPw/DeumZ02CxQgqXuGNMQWXnt0u7hupioCLwCLcBGAs/s1600/IMG_9941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://3.bp.blogspot.com/-DNR3eXt74Cs/WdgJeCAgaZI/AAAAAAAACPw/DeumZ02CxQgqXuGNMQWXnt0u7hupioCLwCLcBGAs/s400/IMG_9941.JPG" width="400" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Place an ear of corn, still in its husk, inside a plastic bag. Tie it loosely. Actually, you don't need to put it in a bag, as is works just fine.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-SXZkJYCmcgs/WdgJb41mosI/AAAAAAAACPc/-13jXRj_cTcooMeBBX1kBpjtapazmju5ACLcBGAs/s1600/IMG_9936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://2.bp.blogspot.com/-SXZkJYCmcgs/WdgJb41mosI/AAAAAAAACPc/-13jXRj_cTcooMeBBX1kBpjtapazmju5ACLcBGAs/s400/IMG_9936.JPG" width="400" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Put it in the center of the microwave. S</span><span style="font-family: "trebuchet ms" , sans-serif;">et the timer for 4 minutes, 30 seconds or so less if the corn is small. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
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<a href="https://3.bp.blogspot.com/-5ouqM-8DiKg/WdhOEtiopHI/AAAAAAAACQw/5PAy58aA_KwXc3dp20WhTN2cVF8gc5j3QCLcBGAs/s1600/IMG_9938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1198" height="400" src="https://3.bp.blogspot.com/-5ouqM-8DiKg/WdhOEtiopHI/AAAAAAAACQw/5PAy58aA_KwXc3dp20WhTN2cVF8gc5j3QCLcBGAs/s400/IMG_9938.jpg" width="298" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Use an oven mitt to remove the corn from the microwave. You might want to let it cool for a minute. Then, while holding the top, cut all the way through just above where the husks are attached. No need to remove the bag.</span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<a href="https://4.bp.blogspot.com/-LP_s6z5JszY/WdgJdnHbhOI/AAAAAAAACP0/ADf6uVIsKSUT5iVKu_CIH9KmSPYqV-n8wCEwYBhgL/s1600/IMG_9939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-LP_s6z5JszY/WdgJdnHbhOI/AAAAAAAACP0/ADf6uVIsKSUT5iVKu_CIH9KmSPYqV-n8wCEwYBhgL/s400/IMG_9939.JPG" width="400" /></span></a></div>
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<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Pick up the corn by the top and gently shake. The corn will fall out of its husk, minus all silk</span><span style="font-family: "trebuchet ms", sans-serif;">.</span></div>
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<a href="https://1.bp.blogspot.com/-Mge7h67pdaA/WdgJeAMQBvI/AAAAAAAACP0/CUAWGIJz7woV7EXNgGvMWVPScElnhrgrQCEwYBhgL/s1600/IMG_9940.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-Mge7h67pdaA/WdgJeAMQBvI/AAAAAAAACP0/CUAWGIJz7woV7EXNgGvMWVPScElnhrgrQCEwYBhgL/s400/IMG_9940.JPG" width="400" /></span></a></div>
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satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-22127295165868176882017-09-02T17:47:00.000-07:002017-09-02T23:33:32.289-07:00Strawberry Cheesecake by Marianne<div class="p1">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-09vSTBrdnNw/WX6U4hovyVI/AAAAAAAACJk/qA9XNTwaPzcuBADU-ZLyb0v9DD6lN83hwCLcBGAs/s1600/Strawberry%2Bcheesecake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="947" data-original-width="1122" height="337" src="https://3.bp.blogspot.com/-09vSTBrdnNw/WX6U4hovyVI/AAAAAAAACJk/qA9XNTwaPzcuBADU-ZLyb0v9DD6lN83hwCLcBGAs/s400/Strawberry%2Bcheesecake.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Marianne's beautiful Strawberry Cheesecake</i></td></tr>
</tbody></table>
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1"><br /></span></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1">A few notes about making cheesecake with fruit:</span></span><br />
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">All ingredients need to be room temperature or you will have a lumpy cake.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">The amount of sugar you add depends on the sweetness of the fruit you use.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">You can make a coconut cheesecake by substituting both the fruit and sour cream with coconut cream (and adding a cup or so of coconut shavings or flakes). If you use sweetened coconut flakes, add less sugar.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">The ratio between eggs/cream cheese/flour is really important. It is 1:1:1. This helps to keep your cake from cracking.</span></li>
</ul>
</div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1">Preheat oven to</span>180ºC (350ºF). </span><span style="font-family: "trebuchet ms" , sans-serif;">Oil or line a 9 inch springform pan with parchment paper. Don't forget the sides.</span></div>
<div class="p1">
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><b><u>Crust</u></b></span><br />
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;">In a food processor blend:</span><br />
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><b>1½ sleeves of Graham crackers, animal crackers,</b> or whatever you prefer. This should make about 2 cups of crumbs</span><br />
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><br />Add and mix in processor or by hand until the mixture transforms to pea-sized lumps:</span><br />
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><b>½ C butter</b></span><br />
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1">Place the crust into the pan and bake for about 10 minutes or until the crust is golden.<span class="Apple-converted-space"></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Filling</u></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
<div class="p1">
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;">While the crust is baking, blend:</span><br />
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><b>32 ounces cream cheese</b> (907 grams)<br /><b>
¼ C white sugar</b></span><br />
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span></div>
<div class="p1">
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;">In a standing mixer on the lowest possible setting (or mix it by hand), add and mix until smooth:</span><br />
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><b>
4 eggs<br />
1 T of vanilla<br />
1 C sour cream</b></span><br />
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;">Mix again at a low speed until it is well combined.</span><br />
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;">Add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1"><br /><b>
2 C puréed <span class="Apple-converted-space"></span>fruit</b>—Mango, strawberries, cherries, blueberries, or whatever. Frozen fruit is fine (but make sure it is room temperature so it will purée smoothly). If the fruit is tart, add more sugar to taste. If your fruit is really sweet, omit the sugar.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
<div class="p1">
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;">Sift in and blend until smooth:</span><br />
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><br /><b>
4 T flour</b></span><br />
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1">Pour the cheesecake into the cooled crust. <span style="font-family: "trebuchet ms" , sans-serif;">Bang the cheesecake pan hard on the counter a few times to get the top of the cake even and to eliminate air bubbles.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Put a pan of water into the oven on a lower shelf. (I use a glass pie pan. If you only have one rack, wrap the springform pan in foil to keep it watertight and put the cake in the pan of water. No one wants a soggy crust.) </span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Bake for 15 minutes at 180ºC (350ºF), then turn the oven down to 135ºC (275ºF)—or 120ºC (250ºF) if your oven runs hot. Bake for about 45-50 minutes. </span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">The key to a crack-free cheesecake is to first bake it in a hot oven and to be sure not to overcook it. To check if your cake is done, use an oven mitt to lightly jiggle the pan in the oven. If the cake is generally smooth and it has a slight jiggle to the center, it is done. Turn the oven off and leave the door slightly ajar for 20 minutes. Then move the cake to a counter to cool for an hour. When you can pick it up with a bare hand, cover it with plastic wrap and place it in the fridge overnight.<span class="Apple-converted-space"> <br />
<span class="Apple-converted-space" style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></span></span></span></div>
<div class="p1">
<span class="s1" style="font-family: "trebuchet ms" , sans-serif;">About 2 hours before serving, take the cake out of the fridge and remove it from the pan. It should be firm enough that it easily slips out. Remove the parchment paper (if you used it). To get the paper off the bottom, place plastic wrap or parchment paper on top of the cake, put a plate on top of that, and turn it upside down. Peel the paper off the bottom crust, then place a serving plate on the base of the pan and flip it back over. Leave it in the fridge until you are ready to serve it.<span class="Apple-converted-space"> </span></span></div>
satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-27081028095897456032017-07-31T15:53:00.004-07:002017-08-01T16:37:16.827-07:00Chickpea and Chicken Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ANXbupe0Ylw/WX-0ZFSAWcI/AAAAAAAACJw/PETayNJ_1kIafOgPfKopOnix9Fj_cf0bgCLcBGAs/s1600/IMG_9815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1165" data-original-width="1600" height="290" src="https://1.bp.blogspot.com/-ANXbupe0Ylw/WX-0ZFSAWcI/AAAAAAAACJw/PETayNJ_1kIafOgPfKopOnix9Fj_cf0bgCLcBGAs/s400/IMG_9815.JPG" width="400" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">This can also be made without chicken.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Heat in a frying pan:</span><br />
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 T olive oil</b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Add:</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 onion, chopped</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 clove garlic, chopped</b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>200-300 gm minced chicken</b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Stir fry and break up the chicken. As that cooks, add:</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 T curry powder</b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 t chili powder</b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">When chicken is cooked, add:</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>½ C water</b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>½ t bouillon powder</b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 can chickpeas, rinsed and drained</b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Stir around about, turn down fire and simmer for about 10 minutes, or until almost all the water has evaporated. Taste and then add <b>salt and pepper</b>. Be careful, as both bouillon and the chickpeas are already salty.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Serve over<b> rice</b>.</span></div>
satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-71067677456871269382017-06-22T19:12:00.000-07:002017-07-08T22:10:42.935-07:00Simple Eggplant Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-euMjJQ3amwM/WUs3E5Tj4sI/AAAAAAAACIA/qsSjJXdu-foQck1pLC8uPFj1ygxmfK1QgCLcBGAs/s1600/IMG_9795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1232" data-original-width="1600" height="307" src="https://4.bp.blogspot.com/-euMjJQ3amwM/WUs3E5Tj4sI/AAAAAAAACIA/qsSjJXdu-foQck1pLC8uPFj1ygxmfK1QgCLcBGAs/s400/IMG_9795.JPG" width="400" /></a></div>
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">Mix together in a bowl:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 t soy sauce</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 t apple cider vinegar</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 T olive oil</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 t lemon juice</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 t sesame oil</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>¼-½ t tobanjan </b>(Chinese chili spice)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 small clove garlic, finely minced </b>(oroshi)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>(1 t tahini)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>½-1 t sugar, to taste</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>salt to taste</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 steamed Japanese eggplant, chopped</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Chill and serve. Top with <b>sesame seeds</b>.</span>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com2tag:blogger.com,1999:blog-8639495752351951712.post-29018116892099941222017-04-18T18:29:00.004-07:002018-08-08T03:49:39.069-07:00Kimchi Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/--Nn8Q7_GWHM/WPYDpjfYSRI/AAAAAAAACEs/d8LTLM4IJ7kDHkRE5mKzGmK4dRKUkdwMwCLcB/s1600/IMG_9566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="https://2.bp.blogspot.com/--Nn8Q7_GWHM/WPYDpjfYSRI/AAAAAAAACEs/d8LTLM4IJ7kDHkRE5mKzGmK4dRKUkdwMwCLcB/s400/IMG_9566.JPG" width="400" /></a></div>
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">Slice thinly into bite-sized pieces:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 large chicken breast (350 grams or so)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Marinate for 30 minutes in:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 T sake</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 T cornstarch</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Heat in a frying pan:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1-2 t canola oil</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">When fragrant, add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b style="font-family: "Trebuchet MS", sans-serif;">½ onion, sliced</b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>chicken</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Stir fry until the outside of the chicken becomes whitish, turn fire to low and add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 clove garlic, slivered</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Stir fry gently until chicken is mostly cooked. Add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>200 grams chopped cabbage </b>(or whatever)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Stir fry until soft. </span><span style="font-family: "trebuchet ms" , sans-serif;">Add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>200 grams kimchi</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Stir fry over a low fire for 3-5 minutes. </span><span style="font-family: "trebuchet ms" , sans-serif;">Season with </span><b style="font-family: "Trebuchet MS", sans-serif;">salt, (pepper)</b><span style="font-family: "trebuchet ms" , sans-serif;">, and about </span><b style="font-family: "trebuchet ms", sans-serif;">1 t sesame oil, </b><span style="font-family: "trebuchet ms" , sans-serif;">as needed. </span><span style="font-family: "trebuchet ms" , sans-serif;">Serve over rice. Top with:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Chopped green onions (negi)</b></span>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com1tag:blogger.com,1999:blog-8639495752351951712.post-45579817388717225772017-03-11T20:42:00.000-08:002017-07-08T22:11:54.550-07:00Chocolate Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-QHMBVzhBxPQ/WKOTt117QjI/AAAAAAAACBY/TAN4mcwUPfYi5nxT5ZcW936N_NIeEWhigCLcB/s1600/IMG_9471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://3.bp.blogspot.com/-QHMBVzhBxPQ/WKOTt117QjI/AAAAAAAACBY/TAN4mcwUPfYi5nxT5ZcW936N_NIeEWhigCLcB/s400/IMG_9471.JPG" width="400" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Put in bread maker in this order:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;">180ml water</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">1 medium egg (not a big one)</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">2 T brown sugar</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">½ t salt</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">2 T milk powder</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">40 gm butter</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">250 gm bread flour</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">50 gm whole wheat flour</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Make a well in the center of the flour and pour in:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="font-family: "trebuchet ms" , sans-serif;">¾ t dry yeast</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Set bread machine to "sweet bread" cycle. When the buzzer sounds, add:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>85 gm frozen chocolate chips </b>(frozen is the key)</span><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">40 gm chopped walnuts</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">When done, remove the pan from the machine and leave it for about 3 minutes. Then gently tap the bread out of the pan. Cool on a wire rack. Slice gently.</span>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0tag:blogger.com,1999:blog-8639495752351951712.post-19573676864025548632017-02-12T21:27:00.002-08:002021-04-01T19:16:53.988-07:00Beef and Spinach Pasta<span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xY567BkfPX4/YCMSaiQj9KI/AAAAAAAAIC8/iCgvh0mAqh0AKJjgkr-BeOdU5MXCwK49ACLcBGAsYHQ/s2048/IMG_7395.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1878" height="400" src="https://1.bp.blogspot.com/-xY567BkfPX4/YCMSaiQj9KI/AAAAAAAAIC8/iCgvh0mAqh0AKJjgkr-BeOdU5MXCwK49ACLcBGAsYHQ/w366-h400/IMG_7395.jpg" width="366" /></a></div><div><span face=""trebuchet ms" , sans-serif"><br /></span></div>Makes 3-4 servings.</span><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Gather your ingredients:</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><b>2 cloves garlic</b></span></div><div><span style="font-family: inherit;"><span face=""trebuchet ms" , sans-serif"><b>¼-½ C shiitake or other mushrooms</b></span><div><span style="font-family: inherit;"><b>(1 eggplant)</b></span></div><div><b>olive oil</b></div><div><span face=""trebuchet ms" , sans-serif"><b>½ t oregano</b></span><br /><span face=""trebuchet ms" , sans-serif"><b>salt and pepper</b></span></div><div><span face=""trebuchet ms" , sans-serif"><b>1 can or about 1¾ C crushed tomatoes</b></span></div><div><span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><b>½-1 C fresh spinach leaves</b></span><br /><span face=""trebuchet ms" , sans-serif"><b>½-1 C fresh basil leaves</b></span></span></div><div><span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><b>(Parmesan cheese)</b></span></span></div><div><span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><b><br /></b></span></span></div><div><span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><b>350 grams noodles</b></span></span></div><div><br /></div><div><b><u>Recipe:</u></b></div></span><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><span face=""trebuchet ms" , sans-serif">Mince: </span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif"><b>2 cloves garlic</b></span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">Slice:</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif"><b>¼-½ C shiitake or other mushrooms</b></span></span><div><span style="font-family: inherit;"><b>(1 eggplant)</b></span></div><div><br /></div><div><span style="font-family: inherit;">
<span face=""trebuchet ms" , sans-serif">In a frying pan, heat:</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif"><b>1 T olive oil</b></span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">When warm, add:</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif"><b>garlic</b></span><br />
<span face=""trebuchet ms" , sans-serif"><b>mushrooms</b></span><br />
<span face=""trebuchet ms" , sans-serif"><b>200-300 grams thinly slice beef</b>, cut into bite-sized pieces</span><br />
<span face=""trebuchet ms" , sans-serif"><b>1 bay leaf</b></span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">As you stir fry that, sprinkle on:</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif"><b>½ t oregano</b></span><br />
<span face=""trebuchet ms" , sans-serif"><b>salt and pepper</b></span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">When the meat is mostly cooked, add:</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span><span face=""trebuchet ms" , sans-serif"><b>1 can or about 1¾ C crushed tomatoes</b></span><br />
<span face=""trebuchet ms" , sans-serif"><b><br /></b></span>
<span face=""trebuchet ms" , sans-serif">Stir-fry for a minute over a low fire until mixed in. </span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">While the sauce simmers, cook<b> 350 grams noodles</b> al dente (until they are ever-so-slightly still a bit hard in the middle). Drain and briefly rinse.</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">Put noodles in the pan and mix into sauce, along with:</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif"><b>½-1 C fresh spinach leaves</b></span><br />
<span face=""trebuchet ms" , sans-serif"><b>½-1 C fresh basil leaves</b></span><br />
<span face=""trebuchet ms" , sans-serif"><b><br /></b></span>
<span face=""trebuchet ms" , sans-serif">Add <b>salt and freshly ground pepper </b>to taste.</span><br />
<span face=""trebuchet ms" , sans-serif"><br /></span>
<span face=""trebuchet ms" , sans-serif">Stir until well mixed. (Top with freshly grated <b>parmesan cheese</b>.)</span></span></div></div></div>satsumagirlhttp://www.blogger.com/profile/08426736660795007797noreply@blogger.com0