This is my favorite Hot and Sour soup,by request.
Serves 8
1/3 cup prepared wood ear mushrooms,shredded
1/2 cup shredded bamboo shoots
8 ounces(1/2 block) firm bean curd cut in thin strips 1-1/2 inches long.
2 cans(10 3/4 fluid ounces each)chicken broth mixed with 2 cans water.
2 tablespoons white wine
1 tablespoon light soy sauce(or to taste)
1 teaspoon back pepper
3 tablespoons cornstarch dissolved in cold water
1 egg,beaten
2 tablespoons white vinegar(or to taste)
1 teaspoon sesame oil
2 green onions chopped
To prepare wood ear mushrooms,soak the dry mushrooms in warm water until mushrooms expand to normal size.
1. In large saucepan,bing chicken broth and water to boil.
2 add bamboo shoots,wood ear mushrooms, and bean curd.Cook to a boil.
3.add wine,soy sauce,and black pepper.Thicken soup with cornstarch.
4.Lower heat.Slowly stir in the egg.Add vinegar.Adjust the seasoning to taste.
5.Add sesame oil and green onion.Remove from heat.Serve at once.
Sunday, September 28, 2008
mushroom and spinach stuffed meat loaf
Honestly...I hate meatloaf...but when I saw this recipe I HAD to try it.
Serves 8
2 tablespoons vegetable oil
2 medium celery stalks,chopped
1 medium onion,chopped
1 package(8 ounces) mushrooms,sliced
1 package(10 ounces) frozen chopped spinach,thawed
3/4 cup pimiento-stuffed olives,chopped
1-1/2 pound ground beef
3/4 cup quick cooking or old fashioned outs,uncooked
1 tablespoon Worcestershire sauce
1-1/2 teaspoons salt
1 large egg
3/4 cup chili sauce
1. Preheat oven to 375 degrees.In 10 inch skillet,heat 1 tablespoon oil over medium heat;add celery and onion and cook,stirring occasionally, until very tender.Transfer to medium bowl.
2. In same skillet,heat remaining 1 tablespoon oil over medium-high heat; add mushrooms and cook,stirring occasionally, until golden brown.Remove mushrooms from heat.Squeeze spinach dry.
3.Stir spinach and chopped olives into mushrooms;set aside.In large bowl ,mix ground beef,oats, Worcestershire sauce, salt, egg, celery mixture, 1/2 cup chili sauce, and 1/4 cup water.
4.Fill and shape meat mixture into a roll: On sheet of waxed paper, pat meat mixture into 12 inch but 10 inch rectangle.Spread spinach mixture on meat rectangle.
5.From a long side, carefully roll meat mixture, jelly-roll fashion, lifting waxed paper and using long metal spatula to loosen meat from paper.
6.Place loaf,seam side down,in roasting pan.Bake 50 minutes. Spread remaining 1/2 cup chili sauce over meatloaf; bake 10 minutes longer.Serve meat loaf.
Serves 8
2 tablespoons vegetable oil
2 medium celery stalks,chopped
1 medium onion,chopped
1 package(8 ounces) mushrooms,sliced
1 package(10 ounces) frozen chopped spinach,thawed
3/4 cup pimiento-stuffed olives,chopped
1-1/2 pound ground beef
3/4 cup quick cooking or old fashioned outs,uncooked
1 tablespoon Worcestershire sauce
1-1/2 teaspoons salt
1 large egg
3/4 cup chili sauce
1. Preheat oven to 375 degrees.In 10 inch skillet,heat 1 tablespoon oil over medium heat;add celery and onion and cook,stirring occasionally, until very tender.Transfer to medium bowl.
2. In same skillet,heat remaining 1 tablespoon oil over medium-high heat; add mushrooms and cook,stirring occasionally, until golden brown.Remove mushrooms from heat.Squeeze spinach dry.
3.Stir spinach and chopped olives into mushrooms;set aside.In large bowl ,mix ground beef,oats, Worcestershire sauce, salt, egg, celery mixture, 1/2 cup chili sauce, and 1/4 cup water.
4.Fill and shape meat mixture into a roll: On sheet of waxed paper, pat meat mixture into 12 inch but 10 inch rectangle.Spread spinach mixture on meat rectangle.
5.From a long side, carefully roll meat mixture, jelly-roll fashion, lifting waxed paper and using long metal spatula to loosen meat from paper.
6.Place loaf,seam side down,in roasting pan.Bake 50 minutes. Spread remaining 1/2 cup chili sauce over meatloaf; bake 10 minutes longer.Serve meat loaf.
Saturday, September 27, 2008
Country French Chicken
If you don't like mushrooms this is not the dish for you.I love mushrooms and I am crazy about this dish,its absolutely delicious.
6 Servings
1-1/2 pounds chicken cutlet(I used Chicken breasts)
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1 pound assorted mushrooms(White,Cremini,Shiitake)sliced.
1 large shallot,minced.
1 cup chicken broth
1/4 cup dry white wine
chopped tarragon or parsley for garnish
1. If chicken cutlets are not evenly thin,pound to 1/8 thickness,on waxed paper,mix flour, salt, pepper, and 1 tablespoon chopped tarragon; use to coat chicken cutlets.
2. In 12-inch skillet,heat 1 tablespoon oil over medium-high heat. Add mushrooms and shallot and cook,stirring often,12 to 15 minutes,until any liquid evaporates.Transfer to bowl.
3.In same skillet,heat remaining 1 tablespoon oil.Add half of chicken;cook about 4 minutes per side ,until golden.Transfer to platter;keep warm.Repeat with remaining chicken;transfer to platter.
4. To drippings in skillet,add chicken broth,white wine, mushroom mixture, and remaining 1 tablespoon chopped tarragon;boil 1 minute.Pour mushroom sauce over chicken cutlets;garnish with chopped tarragon.
quick tip:A good skillet has a thick base so that heat spreads evenly,low sides so steam can escape,and a heat safe handle.Stainless steel sandwiched with a copper core,anodized aluminum,and heavier cast iron are all excellent heat conductors.
6 Servings
1-1/2 pounds chicken cutlet(I used Chicken breasts)
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1 pound assorted mushrooms(White,Cremini,Shiitake)sliced.
1 large shallot,minced.
1 cup chicken broth
1/4 cup dry white wine
chopped tarragon or parsley for garnish
1. If chicken cutlets are not evenly thin,pound to 1/8 thickness,on waxed paper,mix flour, salt, pepper, and 1 tablespoon chopped tarragon; use to coat chicken cutlets.
2. In 12-inch skillet,heat 1 tablespoon oil over medium-high heat. Add mushrooms and shallot and cook,stirring often,12 to 15 minutes,until any liquid evaporates.Transfer to bowl.
3.In same skillet,heat remaining 1 tablespoon oil.Add half of chicken;cook about 4 minutes per side ,until golden.Transfer to platter;keep warm.Repeat with remaining chicken;transfer to platter.
4. To drippings in skillet,add chicken broth,white wine, mushroom mixture, and remaining 1 tablespoon chopped tarragon;boil 1 minute.Pour mushroom sauce over chicken cutlets;garnish with chopped tarragon.
quick tip:A good skillet has a thick base so that heat spreads evenly,low sides so steam can escape,and a heat safe handle.Stainless steel sandwiched with a copper core,anodized aluminum,and heavier cast iron are all excellent heat conductors.
Chicken Mexicana
This is a good recipe if its made right...
Makes 8 servings.
1 can (4 - 4 1/2 ounces) chopped mild green chiles
1/2 cup Dijon mustard
1 tablespoon fresh lime juice
1/2 teaspoon ground black pepper
2/3 cup plain dried bread crumbs
2/3 cup yellow cornmeal
1 tablespoon paprika
2 tablespoons coarsely chopped fresh cilantro or parsley
1/2 teaspoon salt
1 teaspoon dried oregano
2 chickens each cut into 8 pieces and skin removed(or chicken breasts can be used)
2 tablespoons olive or vegetable oil
1.In small bowl,mix green chiles,mustard, lime juice, and pepper until blended,On waxed paper,mix bread crumbs and next five ingredients.
2.Preheat oven to 425 degrees,Brush mustard mixture evenly onto chicken.Coat with bread-crumb mixture,firmly pressing crumb mixture onto the chicken.
3.grease 17 inch by 11-1/2 inch roasting pan.Place chicken in roasting pan.With pastry brush,lightly dab oil onto the chicken.
4.Bake chicken(do not turn) 40 - 45 minutes,until crisp and juices run clear when pierced with the tip of a knife.
Makes 8 servings.
1 can (4 - 4 1/2 ounces) chopped mild green chiles
1/2 cup Dijon mustard
1 tablespoon fresh lime juice
1/2 teaspoon ground black pepper
2/3 cup plain dried bread crumbs
2/3 cup yellow cornmeal
1 tablespoon paprika
2 tablespoons coarsely chopped fresh cilantro or parsley
1/2 teaspoon salt
1 teaspoon dried oregano
2 chickens each cut into 8 pieces and skin removed(or chicken breasts can be used)
2 tablespoons olive or vegetable oil
1.In small bowl,mix green chiles,mustard, lime juice, and pepper until blended,On waxed paper,mix bread crumbs and next five ingredients.
2.Preheat oven to 425 degrees,Brush mustard mixture evenly onto chicken.Coat with bread-crumb mixture,firmly pressing crumb mixture onto the chicken.
3.grease 17 inch by 11-1/2 inch roasting pan.Place chicken in roasting pan.With pastry brush,lightly dab oil onto the chicken.
4.Bake chicken(do not turn) 40 - 45 minutes,until crisp and juices run clear when pierced with the tip of a knife.
Mushroom Quiche
I tried this recipe a few months back and it was really good,I have a picture but I couldn't transfer it to this computer.
Serves 8
1 pound fresh mushrooms
2 tablespoons olive oil
1 tablespoon butter
1 clove of garlic,finely chopped
1 tablespoon fresh lemon juice
salt and pepper
2 tablespoons finely chopped parsley
3 eggs
1 1/2 cups whipping cream
1/2 cups grated Parmesan cheese
Crust:
1 1/4 cups flour
1/2 teaspoon salt
6 tablespoons cold butter,cut in pieces
3 tablespoons cold margarine,cut in pieces
3-4 tablespoons ice water
1For the crust,sift flour and salt into a bowl.Cut in the butter and margarine with a pastry blender until the mixture resembles coarse crumbs. Stir in just enough water to bind.
2.Gather into a ball,wrap in wax paper and refrigerate for 20 minutes.
3.Place a baking sheet in the center of the oven and preheat to 375 degrees.
4.Roll out the dough 1/8 inches thick and transfer to a 9-inch tart pan.Trim the edge.Prick the bake all over with a fork.Line with crumbled wax paper and fill with pie weights.Bake for 12 minutes.Remove the paper and weights and continue baking until golden,about 5 minutes more.
5. Wipe the mushrooms with a damp paper towel to remove any dirt.Trim the ends of the stalks,place on a cutting board,and slice thin.
6. Heat the oil and butter in frying pan.Stir in the mushrooms,garlic,and lemon juice.Season with salt and pepper.Cook until the mushrooms render their liquid,then raise the heat and cook until dry.
7.Stir in the parsley and add more salt and pepper if necessary.
8.Whisk the eggs and cream together,then stir in the mushrooms.Sprinkle the cheese in the prebake shell and pour mushroom filling over the top.
9.Bake until puffed and brown,about 30 minutes.Serve the quiche warm.
Blueberry streusel bread
This is a recipe that I made a while ago...unfortunately I do not have a picture of when I made it.But believe me....Its good!
Makes 8 pieces.
4 Tablespoons butter or margarine at room temp.
3/4 cup sugar
1 Egg at room temp.
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries(or frozen)
TOPPING
1/2 cup sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
4 tablespoons butter,cut in pieces
1.preheat oven to 375 degrees
Grease a 9 inch baking dish.
2. With an electric mixer,cream the butter or margarine with the sugar until light and fluffy.Add the egg,beat to combine, then mix in the milk until blended.
3.Sift over the flour,baking poder,and salt and stir just enough to blend the ingredients.
4.add blueberries and stir.
5. transfer to the baking dish
6.
Topping:
place the sugar, flour, cinnamon, and butter in a mixing bowl. Cut in with a pastry blender until the mixture resembles coarse crumbs.
7. sprinkle the topping over the batter in the pan.
8. Bake until a toothpick inserted in the middle comes out clean,about forty-five minutes.Serve warm or cold.
Makes 8 pieces.
4 Tablespoons butter or margarine at room temp.
3/4 cup sugar
1 Egg at room temp.
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries(or frozen)
TOPPING
1/2 cup sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
4 tablespoons butter,cut in pieces
1.preheat oven to 375 degrees
Grease a 9 inch baking dish.
2. With an electric mixer,cream the butter or margarine with the sugar until light and fluffy.Add the egg,beat to combine, then mix in the milk until blended.
3.Sift over the flour,baking poder,and salt and stir just enough to blend the ingredients.
4.add blueberries and stir.
5. transfer to the baking dish
6.
Topping:
place the sugar, flour, cinnamon, and butter in a mixing bowl. Cut in with a pastry blender until the mixture resembles coarse crumbs.
7. sprinkle the topping over the batter in the pan.
8. Bake until a toothpick inserted in the middle comes out clean,about forty-five minutes.Serve warm or cold.
Monday, September 22, 2008
Saturday, September 20, 2008
Life in Alaska
How different Could life in Alaska BE?? honestly....Not much.Well at least...heh if you live in North Pole Alaska.Yes North Pole...I'm completely serious. I live in a town called North Pole With a Santa Claus house nearby.
My life here is pretty simple... I got to work at a school in Fairbanks nearby,as an after school care giver. and I absolutely love it.I go to church on Sundays and Wednesdays,Pioneer Baptist Church,At the moment we don't have a pastor so a church (Hamilton Acres Baptist) loans out theirs ;)
I'm an 18 year old which is truly a scary thought. I can be Childish in one instant and perfectly a Lady in the next heh. I love love love God and music... So I mix the two... I play and sing for the Lord.
nothing much else at the moment.
My life here is pretty simple... I got to work at a school in Fairbanks nearby,as an after school care giver. and I absolutely love it.I go to church on Sundays and Wednesdays,Pioneer Baptist Church,At the moment we don't have a pastor so a church (Hamilton Acres Baptist) loans out theirs ;)
I'm an 18 year old which is truly a scary thought. I can be Childish in one instant and perfectly a Lady in the next heh. I love love love God and music... So I mix the two... I play and sing for the Lord.
nothing much else at the moment.
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