Monday, January 26, 2009
My son likes it.
I think next time I will add peanut butter chips if I can find them. You know peanut butter and banana!! yummy like a PBJ&B sandwichs we had as children three deckers on toasted whole wheat roman meal bread, only missing the jelly. ummmmmm maybe I will come up with a jelly glaze....oh GEEZ maybe I'm going to far with this
Thursday, January 22, 2009
Using your local resources ie. farmers in your area (being sure that they have farming methods that are good for the earth and environment) for all your produce needs, and any other food products you have available to you.
Now this my be a challenge for some that have not always practiced this way of shopping, because you will have to use what is in season in your area.
But believe me you will find that you are much more excited about a peach, for instance, when they finally show up in your area, and they will taste 100 times better than whatever you bought that was shipped here from another Country (which is a waste of precious oil)
We must all learn the importance of our earth and that if we continue to abuse it it will not sustain us and we will cease to exist.
Large manufactors are only concerned with profit without any thought or concern to the damage they do to the earth with their cemicals, so if you refuse to use their products they will have to make changes in order to stay in business.
Not to mention using local farms for the majority of your food needs sustains the State you live in.
Thursday, January 15, 2009
1 quart cooking sake
1/2 cup soy sauce
1/4 cup sesame oil
2 to 3 cans coconut milk
1/2 papaya diced
1/2 pineapple diced
1 stick butter to finish
Simmer all ingredients (except butter) in sauce pan for about an hour to reduce and consentrate flavors.
blend sauce adding butter a little bit at a time to emusify, useina blender or stick blender.
Roasted Butternut Squash w/ Blue Cheese and toasted Pecans
1 large Butternut squash (seeded and cut into 1 inch cube’s with skin)
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh rosemary
Generously season with kosher salt and fresh ground pepper
4 ounces blue cheese
½ cup chopped toasted pecans
3 mission Figs quartered (garnish)
Pre heat oven to 400º
Combine butternut squash cubes, evoo, rosemary, salt and pepper on heavy duty sheet pan. Roast for 15 to 20 minutes or until a knife can insert squash easily.
Remove squash to serving platter and garnish with cheese, pecans and fig quarters.
Good Eatin' Shrimp Ceviche
1 quart salted water 1/2 cup plus 2 tablespoons freshly squeezed lime juice 1 pound unpeeled medium shrimp ( 31/40 count to a pound) 1/2 medium yellow onion, diced1/2 cup chopped fresh cilantro
1 to 2 tablespoons bottled hot sauce.
2 tablespoons olive oil
1/2 cup peeled, seeded, and diced cucumber (If English Cucumber no need to peel)
1/2 cup diced Jicama2 small ripe avocado, peeled, pitted and cubed Salt to taste
Lime wedges, for garnish Tostada shells, tortilla chips or saltine crackers, for serving
Cooking and marinating the shrimp:
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, pour off all liquid.
Spread out shrimp in large bowl to cool completely.
Peel shrimp, and de-vein.
Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, olive oil, cucumber and jicama. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
Serving the ceviche:
Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro, diced avocado and wedge of lime.