Tuesday, March 24, 2009

Pickled Mushrooms

A couple notes:

If you are using the 6x version add 3 cups of water to the brine, it got missed in the figuring.

If you are canning these, leave out the oil, and process for 20 minutes.

Mushrooms reduce in size by half, I did 3 produce bags of mushrooms and got 5 quarts canned.

Wednesday, March 11, 2009

Spicy Shrimp

2 T. vegetable oil
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1 tsp. freshly ground pepper
3/4 tsp. course salt
1 tsp. sugar

Heat oil in skillet (we've discovered that cast iron is the best!!) over medium-high until hot. Add garlic; cook, stirring constantly about 2 minutes.
Add shrimp; cook until pink, about 5 minutes. Add pepper, salt and sugar.

Can be garnished with lime wedges.

Served with Hot and Sour Salad and Jasmine Tea Rice.

Jasmine Tea Rice

Bring 2 1/4 cups water to boil. Remove from heat and add 2 jasmine tea bags.
Add 1/2 tsp. salt and 1 1/2 cups basmati (or jasmine) rice; cover and cook until tea has been absorbed and rice is tender, about 15 minutes.

Just a note: because your tea water is already hot you don't need to start the rice on a high heat. It'll cook too fast if you do.

Serve with Spice Shrimp and Hot and Sour Salad.

Hot and Sour Salad

1/4 c. lime juice
2T. rice vinegar
2 tsp. fish sauce
2 tsp. fresh, grated ginger
1 tsp. sugar
1 clove garlic, minced
dash of Tabasco

1 small Napa cabbage (also known as Sui Choy)
1/2 red pepper, thinly sliced
1 grapefruit, peeled and segmented
fresh cilantro, to taste

Whisk together the dressing. Toss with salad ingredients.

We had this with Jasmine Tea Rice and Spicy Shrimp. Yum!!

Monday, March 9, 2009

A Week of Packed Lunches 1

Veggie soup mix envelope made with added macaroni
Peanuts in the shell

Tomato sandwiches made with tomatoes in a container to be added at lunchtime
Veggie sticks

Leftover Pizza

Noodle Soup bowl from store
Trail mix, homemade

Cucumber Sandwiches with cucumbers in a container to be added at lunchtime
Rice Krispie Squares
Dried fruit

Teriyaki Pepper Stir-fry on Hash Browns (serves 6)

1 kg hashbrowns in a pan sprinkle with seasoned salt, pepper, and garlic powder bake at 400 degrees while you make the stir-fry. Stir a couple times, cook til a little crispy.

2 green peppers cut into short strips
1 yellow pepper cut into short strips
5 mushrooms sliced thinly
1 little zucchini cut in half lengthwise then sliced thinly
1/2 onion sliced thinly

Stir fry lightly then add:
1 jar Teriyaki sauce
2- Tbsp. Honey

Serve the stir-fry over the hashbrowns.

Friday, March 6, 2009

Peanut Noodles

    12 oz whole wheat spaghetti
    1 carrot halved and thinly sliced
    1/3 cup hoisin sauce
    1/4 cup smooth peanut butter
    2 tbsp cider vinegar
    1 clove garlic, minced
    1/2 tsp hot pepper sauce
    1 cup chopped cilantro
    1/4 cup chopped roasted peanuts
4 cups shredded Napa Cabbage (also known as Sui Choy & Chinese Cabbage)
1-1/2 cups bean sprouts

In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Add carrots; cook for 30 seconds. Drain and rinse under cold water; set aside in colander.

In large bowl, whisk together 1/2 cup water, hoisin sauce, peanut butter, vinegar, garlic and hot pepper sauce until smooth. Add pasta mixture, 3/4 cup of the coriander; toss. Sprinkle with peanuts and remaining coriander. Serve Napa Cabbage and bean sprouts in a separate bowl to be mixed in individually.

This meal met with approval by all family member - no mean feat!!