Saturday, August 28, 2010

California Rolls, Sauteed BokChoy and snow peas and veggie egg rolls - it's what's for dinner!

I was so hungry for asian food I couldn't make up my mind what to have so we had an asian fusion dinner. We had stir fry bok choy with bean sprouts, onions and snow peas (yes, this is the recipe!) with about 1 tsp of rice vinegar and 1 tbsp. of soy sauce and about 2 tbsp. olive oil.
Then I shredded up some carrots, used some of the bean sprouts, avocado (thin sliced) and some green onions (thin sliced) and sticky rice rolled up in sushi wrappers to make some yummy california rolls. OH, I almost forgot - the pickled daikon radishes!!!!
Recipe: 1 large daikon radish cut into matchsticks and put into a jar. 1/2 - 1 cup of rice vinegar, 1/2 - 1 C. of water and 1/2 - 1 C. of sugar (I cut this back) and 1 tsp of turmeric boiled and poured over the radishes in the jar - the longer they sit - the better they are.
I CHEAT on my egg rolls. I buy egg roll wrappers and pre-made coleslaw mix and fill the wrapper and deep fry them in canola or sesame oil (you can use peanut oil also but I don't usually!) I also buy pre-made thai sweet hot sauce and use it for dipping my egg rolls in.
Yep - this was a yummy and easy dinner that satisfied the craving - the only thing that would have made it better would be if I had had not so ripe mangos so I could make a thai mango salad. That would have been DA BOMB! Someday soon I will satisfy the need for Thai food! REAL SOON!

Thursday, August 19, 2010

After a Full Day of Canning......

After a full day of canning and baking (4 Quarts of dilly beans, 5 -1/2 pint jars of Jalapeno jelly, and 2 loaves of zucchini bread) I needed and easy dinner that used leftovers from the canning.
I was gifted with about 6 lbs of green beans from a neighbor so I canned the beans but still had some left over so we had green beans for dinner.
Also in the days' doings I ended up with some leftover grated zucchini(about 2 Cups), so I add some grated carrots (about 4 big ones ) and some homemade goat-milk ricotta (about 1 1/2 C. - you can add regular ricotta if you don't have your own home-made goat ricotta)an egg and some buckwheat flour (about 1 Cup - any flour will do but we use Gluten free flours here), some salt and pepper to taste and made a dough. These are veggie ricotta fritters. and once I finish the "dough" I fry it is a lightly greased skillet. Add some fresh homegrown tomato slices, some yummy cucumber salad (recipe yet to come) and those green beans and you've got a nice homegrown meal. Nice and cool and quick for a busy day canning and such.

If this is too boring for you - you can add some spices : oregano, garlic, onions finely minced, cayenne pepper for a bite!

Wednesday, August 18, 2010

Harvests coming in - yummy food being made.

Ah tomatoes being harvested, and basil, onions - This time of year makes me very hungry for home made crockpot tomato soup.
I start with about 5 lbs (or more)of ripe roma tomatoes (although, I've thrown in just about any tomatoes that are handy!) some garlic (I like lots - 5 big cloves minced) and onion or two diced (all the better if they are homegrown and some basil. I peel and seed the tomatoes and chop them up and add them to the onion, garlic, basil, and some EVOO
and then add about 10 good stalks of celery chopped up. I let this just cook on low in the crockpot. I add seasonings to taste:salt, pepper, balsamic vinegar, oregano, thyme and then either can or eat it. (it's amazing how much of this doesn't get canned.) YOU can adjust this for less though a crock pot might be overkill if you don't have a ton of romas!
When I see the romas ripen, my mouth starts to water and my stomach starts to growl for some good homemade tomato soup. Worth the work!
Pantry Items: EVOO and Balsamic Vinegar (we like Trader Joe's the best)