Recipes I don’t want to lose…

20 11 2021

Through the years I’ve posted recipes on various websites….many have gone the way of Dot Com everything from the 90’s….   A couple I may have lost forever…my teriyaki marinade for instance…  Not sure if one of those still exists ANYwhere…  Oh well…almost but not quite committed to memory….  So, this is a little cache of some recipes we really liked from who knows where!!

Dragon’s Breath Soup
1/2 ounce dried shiitake mushrooms
1 cup hot water
Vegetable cooking spray
1 tsp. chili oil
1 cup bean sprouts
1/4 cup sliced green onions
2 tsp. minced garlic
3 tbsp. white wine vinegar
1 tbsp. low-sodium soy sauce
1/4 tsp. white pepper
2 (10―-ounce) cans low sodium chicken broth
1 (10.5 oz.) package firm tofu, drained and cubed
2 tbsp. cornstarch
2 tbsp. water
1 egg white, lightly beaten
Place mushrooms in a microwavable bowl. Add hot water. Microwave on HIGH 2 minutes. Let stand 15 minutes. Drain; discard stems, and chop coarsely. Set aside.  Coat a large saucepan with cooking spray; add oil, and place over medium high heat until hot. Add bean sprouts, green onions, and garlic; saute 3 minutes or until tender. Add mushroom caps, vinegar, and next 4 ingredients; bring to a boil. Reduce heat and simmer 3 minutes. Combine cornstarch with water; stir until blended. Whisk cornstarch into soup. Cook 1 minute, or until thickened. Remove from heat. Slowly drizzle egg white into soup, stirring in a circular direction. Makes 4 servings.

Spinach and Artichoke Stuffed Tomatoes
3 large, firm tomatoes
salt to taste
freshly ground black pepper
1-6 oz.. jar marinated artichoke hearts
1-10 oz. pkg. frozen chopped spinach, thawed
4 green onions, chopped
3 oz pkg. cream cheese, softened
2 Tbsp sour cream
1 tsp. oregano
1/2 tsp. salt
1/2 cup grated Parmesan cheese
2 Tbsp. butter, melted
1/2 cup dry bread crumbs
Preheat over to 350 degrees. Halve tomatoes crosswise and scoop out the pulp and seeds, taking care not to puncture the shells. Season to taste with salt and pepper; set aside. Drain artichoke hearts; chop fine. Squeeze the excess liquid from the thawed spinach. In a bowl, mix together the artichoke hearts, spinach and green onions. In another bowl or a food processor, mix together the cream cheese, Parmesan cheese, oregano and sour cream. Fold cheese mixture into vegetable mixture. Mound cheese mixture into tomato shells. Mix melted butter with bread crumbs and top each tomato with buttered crumbs. Place tomatoes in a 13″ x 9″ baking dish and heat at 350 degrees for about 10 minutes or until just heated through. Serve hot. Makes 6 servings.

Wendy’s Lime Jello Salad
2 pkgs. (small) Lime Jello
2 cups boiling water
1-16 oz can pineapple chunks with juice
1 cup evaporated milk
1 cup mayonnaise
1-8 oz. carton small curd cottage cheese
Mix jello with water until totally dissolved. Put remaining ingredients in the blender and process for just a few seconds for a smoother texture. Stir into jello and refrigerate. The measurements don’t need to be exact. A tablespoon here or there won’t matter! Also, you can substitute low or non fat products or sugar free jello!

Turkey Waldorf Salad for Tea Sandwiches
2 cups diced apple (Gala is a good choice)
1 cup diced turkey breast
1/2 cup chopped celery
1 Cup mayonnaise mixed with 1/4 cup sugar
2 dozen small croissants, sliced in half lengthwise.
Mix ingredients together. Spoon into croissants. Serve immediately (can be held a few hours).
(You could also fill savory cream puffs or crepes with this mixture)
Makes 24 servings

Spinach Salad Vermillion
1 1/4 lbs. spinach
1/2 lb. sliced mushrooms
3 hard-cooked eggs, chopped fine
½ cup grated Parmesan
6 bacon slices
2 tsp. Dijon mustard
1 tbsp. sugar
½ cup sherry vinegar (substitute 2T sherry + enough white wine vinegar to make 1/2 cup)
½ tsp. salt
½ tsp. freshly ground black pepper
½ cup olive oil
6 green onions, chopped
Remove stems from spinach leaves, and tear into bite-sized pieces. Place into heat proof salad bowl. Add mushrooms, eggs, and cheese. Cook bacon slices until crisp. Remove from skillet, and crumble bacon into salad bowl. F Heat drippings over medium heat; whisk in mustard and sugar; whisk while cooking for 1 minute. Pour in vinegar, and whisk until sugar dissolves. Add salt and pepper. Add olive oil in a steady stream, whisking constantly. Stir in green onions, and immediately invert skillet over greens in the salad bowl. Leave in place 1 minute to wilt salad. Remove skillet, toss salad well, and serve immediately.
Serves 6 to 8.

Fresh Tomato Basil Dressing
4 Roma tomatoes, quartered
15 fresh basil leaves
1\2 cup mayonnaise
1\2 cup balsamic vinegar
Salt to taste
Puree all ingredients in a blender at high speed until smooth.
Makes 2 cups.

Mexican Shrimp de la Roseberry
1-1/2 pounds medium shrimp, cleaned, deveined and cooked
1/4 tsp grated lime zest
1/4 cup each, lime juice and dry white wine
1/2 cup catsup
Salt to taste
Few drops liquid pepper seasoning
(I add 2 cloves garlic, finely chopped and 1 tbsp snipped cilantro leaves)
Mix ingredients together and add shrimp.  Chill at least 4 hours.
We’ve also just stirred it up without waiting!

Southwestern Black Bean Salad
1 can (16 oz.) Black beans
½ red bell pepper, chopped
½ yellow bell pepper, chopped
1 small jalapeno pepper, peeled, seeded and finely chopped
½ cup frozen cut corn, thawed
¼ cup chopped fresh cilantro
1 Tbsp. fresh lime juice
Salt to taste
Mix together and allow flavors to blend at least 30 minutes.
Good with any southwestern or mesquite flavored grilled foods.

Red, White and Bleu Coleslaw
1 bag cole slaw mix
1 jar of T Marzetti’s or Marie’s Cole Slaw Dressing
Equivalent amount of Mayonnaise
1 Large package of bleu cheese
Cherry or Grape Tomatoes, sliced in half
Place cole slaw mix in a large bowl. Add mayonnaise and cole slaw dressing. Mix until creamy; add half of bleu cheese. Mix in cabbage; top with remaining bleu cheese and cherry tomatoes.
Chill 2-3 hours before serving. Will keep several days in an airtight container.

Jo’s Cinnamon Applesauce Salad
1 (3 oz.) package lemon Jell-O
1 cup boiling water
2/3 cup red hots candies
1 1/2 cup applesauce
8 oz. cream cheese
1/2 cup celery, finely chopped
1/2 nuts, finely chopped
1/2 cup mayonnaise
Dissolve candy in boiling water. Stir in Jell-o until dissolved. Stir in applesauce. Put half of the mixture into a greased mold and refrigerate (she used a bear pan) until set. Prepare filling and pour onto layer of set Jell-O.  Top with remaining Jell-O mixture. Chill until set. Completely fills a standard size loaf pan.

Angel Bread
(This was Mom’s favorite yeast roll recipe, and she loved sharing it! She would often deliver a pan of freshly baked rolls to a friend with the recipe.)
5 cups flour
3 tsp. baking powder
1 tsp. soda
1 tsp. salt
1/4 cup sugar
1 Tbsp. (or package) yeast
2 Tbsp. warm water
2 1/2 cups buttermilk
1/2 cup oil

Dissolve the yeast in warm water. Mix dry ingredients. Stir in buttermilk, yeast and oil. Keep overnight in a covered container in the refrigerator. To bake, pull off roll sized pieces of dough and place in a greased pan.
The longer the dough is allowed to set before baking, the lighter and higher the rolls will be.
Bake at 450 degrees for 12-20 minutes. Dough will keep refrigerated for 3-4 days.

Pumpkin Pie Cake

(This is so good and so easy!)
1 can (29 oz.) pumpkin
1 1/2 cups sugar
1 can (13 oz) evaporated milk
4 eggs
2 tsp. pumpkin pie spice
1 yellow cake mix
2 sticks of margarine, melted
1/2 cup chopped nuts (optional)

Mix pumpkin, sugar, milk, eggs and spices in a large bowl. Pour into a greased 9×13 inch pan. Sprinkle the cake mix over the top, drizzle with melted margarine and top with nuts if desired. Bake at 350 degrees for an hour and 15 minutes. Cool. Serve with cool whip. Serves 12.

Sauerkraut Salad (Mary Helen Kerr’s Sauerkraut Salad)
(This isn’t my mother’s recipe, but my mother and many of her friends coveted this recipe!)
1 large can sauerkraut, drained and rinsed.
1/2 cup chopped onion
1/2 cup green pepper
1/2 cup chopped celery
Salt and pepper
1 cup sugar
1/2 cup salad oil
1/4 cup white vinegar
1/2 cup dry roasted peanuts
Mix all ingredients together and refrigerate for several hours. This salad will keep a long time in the refrigerator.

Breakfast Pizza
1 tube Grands Buttermilk Biscuits
1 pkg.. Jimmy Dean Country Gravy (made according to directions)
3 eggs. scrambled
1 cup diced ham or crumbled cooked sausage
1 cup shredded cheese
Lightly grease a pizza pan. Roll biscuits to 1/4 inch thickness and cut and
piece together to make a crust. Bake at package temperature about 10
minutes or just until biscuits are lightly browned. Remove from oven.
Spread gravy on cooked biscuit crust. Top with ham or sausage and scrambled
eggs. Sprinkle with grated cheese. Return to oven for 5-10 minutes or
until hot and cheese is melted.
Makes about 6 servings

Mushroom Soufflé
2 cups finely chopped fresh mushrooms
1/2 cup vermouth
3/4 cup milk
3 tablespoons butter
3 tablespoons all purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
5 eggs, separated
Combine mushrooms and vermouth in small saucepan. Add milk, bring to a boil. Reduce heat and simmer 15 minutes.
Melt butter in saucepan; stir in flour. Cook, stirring constantly, until golden. Stir in mushroom mixture; cook, stirring constantly, about 3 minutes or until thick. Remove from heat; season with salt and pepper.
Beat egg yolks with fork until light and lemon colored. Pour slowly into mushroom mixture. Beat vigorously with a wooden spoon. Heat just to boiling, but do not boil. Remove from heat and stir several minutes to cool.
Beat egg whites until stiff but not dry; fold about 1/3 into mushroom mixture. Add remainder and fold to mix gently but thoroughly. Turn into a buttered and floured 7 inch soufflé dish. Bake at 350 degrees for 35 minutes or until puffed, browned and firm in center. Makes 4-6 servings. Serve immediately after removing from oven.

Chili Verde
3# pork roast, cut into bite sized pieces
1 large can green enchilada sauce
1 13 oz. can tomatillos, drained
1 large onion
2 Tbsp minced garlic
Jalapeno to taste
Brown the pork chunks in a little oil and put into the crock. Puree tomatillos in a blender with the onion, garlic and fresh or canned jalapeno chilis to taste. If you like a heartier chili taste, throw in a 4 oz. can of diced green chilis too! Pour the puree and the green enchilada sauce over the meat and cook 6-8 hours. Serve with hot flour tortillas and shredded cheddar cheese.

Peanut Butter and Hot Fudge Pudding Cake
(I haven’t made this, but it sure sounds good!)
1/2 cup flour
1/4 cup sugar
3/4 tsp. baking powder
1/3 cup milk
1 tbsp. vegetable oil
1/2 tsp. vanilla
1/4 cup peanut butter
1/2 cup sugar
3 tbsp. unsweetened cocoa powder
1 cup boiling water
In a bowl, combine flour, 1/4 cup sugar, and baking powder. Add milk, oil and vanilla. Stir until smooth. Mix in peanut butter. Pour into crock pot.
In the same mixing bowl stir together the 1/2 cup sugar and cocoa powder. Gradually stir in boiling water. Pour over batter in crock pot, but do not stir.
Cover and cook on high 2 to 3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce and top with nuts.

Eggplant Parmesan
Marinara Sauce (jar of Spaghetti sauce will work)
1 large eggplant
Flour for dredging
2 eggs, beaten
Bread Crumbs
16 oz. Mozzarella cheese, shredded
Parmesan cheese
Oil for frying

Prepare or heat Marinara sauce. While sauce is simmering, slice eggplant crosswise ½ inch thick, sprinkle with salt and let set for 30 minutes. Pat eggplant slices dry, dredge in flour, dip in egg to coat then dredge in bread crumbs. Fry quickly in hot oil, turning once until golden brown on both sides. Eggplant should be tender. Drain on paper towels while cooking remaining slices.

Grease a 9 x 13 inch baking pan with cooking spray. Lay sliced eggplant into pan, overlapping pieces by 1/3 each. Place a bit of shredded cheese between each slice. Sprinkle liberally with Parmesan cheese. Top with Marinara sauce. Cover with mozzarella and sprinkle with Parmesan again.
Bake at 350 degrees until hot and bubbly.
Serves 4 to 6.

Chili Rellenos Casserole
1 cup half and half (milk will work well also)
2 eggs
1/3 cup flour
3 4 oz. cans whole green chilis
1/2 pound Monterey Jack cheese (shredded)
1/2 pound Sharp cheddar cheese (shredded)
1 cup mild salsa

Beat half & half, eggs, & flour until smooth. Split chilis open, remove seeds, rinse and pat dry. Mix shredded cheeses. Set aside 1/2 cup cheese for top of casserole. Spray a deep 1 1/2 qt. casserole dish with cooking spray, and make alternate layers of cheese, egg mixture and chilis. Top last layer with salsa and remaining cheese. Bake at 350 degrees for 1 hour and 15 minutes, or until set in the center. Serves 4 to 6.

Variation: Substitute diced chilis for whole chilis, and stir chilis into egg mixture. Layer cheese and egg mixture into a 9 x 13 inch greased baking pan. Bake at 350 degrees for 45-60 minutes until set in the center. Cool slightly and cut into squares to serve. Serves 4 to 6.

From Candi’s kitchen….

1 tbl Vegetable oil
1/2 cup chopped onion
1 lg. clove garlic, finely chopped
2 14 oz cans vegetable broth
1 3/4 LB (15 oz can) great northern white beans , rinsed and drained.
1 1/2 cups water
2/3 cup (6 oz can) Italian tomato paste w/ tomato pesto
1 tsp. Italian herb seasoning
1/4 teaspoon ground black pepper
2 cups (2 lg.) sliced zucchini
1 pkg. (10 oz) frozen mixed veggies
1/3 cup small macaroni such as shells or bow ties

Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 1 to 2 minutes or until tender. Stir in broth, beans, water, tomato paste, herb seasoning and pepper. Bring to a boil. Reduce heat to low; cook, covered, for 10 minutes.

Add zucchini, mixed veggies, and pasta. Bring to a boil, stirring to break up veggies. Reduce heat to low, cook, uncovered 8 to 10 minutes or until veggies and pasta are tender. Freeze for up to 4 months.

Thaw soup overnight in refrigerator. Place partially thawed soup in large saucepan. Warm over medium heat to serving temp. Makes 6 servings.

From the Kitchen of Priscilla Owens….
4 Chicken Breasts w/Skin
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Rotel Tomatoes
1 Small Carton Sour Cream
1 Small Box Velveeta Cheese
1 Pkg. Fresh Sliced Mushrooms
1 Small bunch green onions
Sliced black olives (optional)

Boil chicken breasts w/skin for about 20 mins. Remove chicken breasts from broth and set aside to cool. When cool, remove skin and chop or shred chicken.
Cook one package of spaghetti in broth and drain spaghetti, saving broth.
Saute chopped green onion tops w/sliced mushrooms in butter until soft.
Melt Velveeta Cheese in microwave.
Mix all together and bake in casserole dish @ 350 deg. For 20-25 mins.
You will need to add some broth in before baking to keep mixture moist
Note: Each time I re-warmed I added a little more broth. (Even froze some of it and it was just as good when we had it later).

Serve w/tossed green salad w/ Pepperidge Farms Seasoned Croutons w/ranch dressing below and hot garlic bread for a really delicious meal.

From the Kitchen of….Tami Standley

Brown 1 lb. hamburger and chopped onion and drain. Put into slow cooker
along with the following:
2 cups water
1 can whole kernel corn
2 cans tomato soup
1 package taco seasoning mix
1  (15 oz.) can chili
Serve over fritos corn chips. Top with sour cream and shredded cheddar cheese.

(this really isn’t a recipe but it is my most favorite thing to do with my crockpot. It is so quick and easy….kind of recipes I like)
I put 6-8 chicken breasts in the crockpot. (easy so far, huh?) Next I pour a bottle of my favorite BBQ sauce over the top and stir it until all chicken pieces are well coated. I like to use KC Masterpiece but you use what you like. And…….that’s it…..just cook in there 6 or more hours. If putting frozen chicken pieces in there then allow an extra hour or two to cook. When you’re ready to eat, it comes out just like shredded meat. It is sooo tender. We usually put them on hamburger buns. My hubby places the whole breast on his bun but my kids and I usually shred our chicken with a fork first and then place it on our buns. Easy and yummy!!

From the Kitchen of Dottie

1 (1 lb, 10oz.) can whole green chiles, about 18
1 lb Monterey jack cheese 1/2 lb grated cheddar cheese
5 large eggs 1/4 cup flour
1 1/4 cup milk 1/2 tsp salt
1/2 tsp pepper 1/2 tsp paprika
Wash, split, deseed peppers; drain on a paper towel.
Cut Jack cheese into 1/2 x 2″ pieces and stuff peppers.
Place in sprayed baking dish; cover with grated cheese. 18 chiles will lay side by side in a 9 x 13 casserole dish.
Beat eggs, flour. milk, salt, pepper and paprika. Pour over peppers and cheese. (Don’t worry if flour is a little lumpy.) Bake 350* for 45 mins. or until bubbly. Can be made ahead.

From the Kitchen of…Sharon Mitchell

Sally’s Spinach
3 packages frozen chopped spinach
1 pint sour cream
1 package Lipton Onion Soup
1 cup Pepperidge Farm Dressing
Cook spinach and drain. Mix with sour cream and Lipton soup mix.
Place in buttered casserole; top with dressing and dot with butter.
Bake, uncovered for 1/2 hour at 350 degrees.

Hold on a minute…

12 01 2021

I’m suddenly between computers, and I need a place to hold onto things….like the recipe for sweet cornbread I used last night…

1 cup white flour
1 cup corn flour or corn meal
1/2-2/3 cup sugar
1 Tbsp baking powder
1/2 tsp salt
2 large eggs
1-1/4 cup milk
1/3 cup oil
3 tbsp butter, melted

8 inch square pan
350°F for 30-35 minutes

Very close to Albers original recipe.

7 Months and counting

7 06 2019

Three days after my last post, a portion of northern California was laid waste by the Camp fire.  Proclaimed as a National wildfire disaster…the largest and most destructive in CA history. It was a news story for most folks…in Butte County it was a nightmare unfolding.  The evacuation line was 50 yds from my driveway.  We were a mere wind-change from the same devastation.

40,000 people are said to have escaped and evacuated…not sure if that’s only Paradise-Magalia, or it that includes the Concow-Yankee Hill-Jarbo Gap communities, or Berry Creek, or the Cherokee Road area on the east side of Table Mountain.   85 are known to be lost.  Amazingly, in spite of their (quite literally) death-defying feats of heroism, we lost NO first responders in the burn zone.

There are no fewer than 40 thousand stories of the Camp fire…  You didn’t have to be in it to be affected by the fire,either.  PTSD affects many survivors and helpers (those who have pitched in to help, regardless of how small an effort).  There are still pets being found by the tireless rescuers and trappers who specialize in small animal rescue following disasters.  That’s after major concerted efforts by hundreds of volunteers sending food and water into the burn zone, and evacuating livestock and pets even before the fire was contained.  Hundreds of pets and livestock were transferred to medical facilities well outside our area for burn treatments.  The UC Medical system got a whole lot of mileage out of learning about burn injuries.  The Camp fire came only a matter of weeks behind the Carr fire in the Redding area.  That’s two large fires with a lot of animals in short order… What they’ve done with these poor injured creatures is nothing short of miraculous!!

We discovered that exotic birds and animals were somewhat popular in the Camp fire zone.  Admittedly, the Camp fire ate a huge hunk of real estate, but it was also quite spread out.  The lake level was very low, and when it’s that low, it’s easier for the fire to jump across the canyons.  The several communities affected each had some kind of ranch, sanctuary or aviary…and most of those folks needed supply runs because they didn’t dare leave their properties due to evacuation orders.  Those are the rules… You can stay if you CAN stay.  Water?  Gas?  Feed?  Volunteers became life-line angels for some very unique “pets” that wouldn’t fit in just anywhere…

Life in our little part of the world has changed in a big way.   40,000 people had to go somewhere ELSE overnight.  A housing shortage was affecting the two towns closest to the burn zone be damned, the folks displaced by the fires had no where to return to.  In the early days following the fires, we were hearing that insurance companies were putting folks into the closest available hotel…in Sacramento, 75 miles away.  Initially, literally hundreds of households doubled-up in the aftermath.  Too much shock, too little real knowledge, too many decisions, too few places for information and help to restore.  Most folks believed they’d be home in a few hours to a couple days.  They never thought their lives were literally going up in smoke. One of my friends says her home “vaporized.”  Things you would expect to find…nothing remained except some bone china and heavy metals.

Yes, Life has changed in our little part of the world, and the “world” hasn’t kept up with that change.  Mostly, the immediate nearby communities are bigger by several hundred to a few thousand people.  Those numbers must surely be fluid…as housing shuffles and shifts and FEMA units arrive and are populated.  Schools are out now for the summer.  This is an ideal time for families to make bigger moves, especially if they’re leaving the state.  We all experience more delays, longer lines, and traffic changes along with everything else.  Hopefully, we can find a stasis that can be addressed and managed to help folks recover instead of making it worse for them.

ISO – Fabulous Peanut Sauce

5 11 2018

I love Thai Foodie….  She has a recipe for Peanut Sauce (Legit, no less!) that makes a much larger quantity than I was prepared for….

  • 3/4 cup natural creamy peanut butter (our notation….be careful…get the real natural…not the natural one with added sugar….thanks Jif – not!)
  • 2 tbsp Thai red curry paste (a tablespoon or so less if you don’t want it as spicy, a tablespoon or so more if you want it spicier)
  • 13.5 oz can coconut milk
  • 1/2 cup brown sugar or 3/4 cup grated palm sugar
  • 2 tbsp white vinegar or 2 tbsp tamarind paste (concentrate)
  • 1/2 cup water
  • salt to taste

Since I bought Jif “natural” and didn’t  check for added sugar until AFTER I tasted the sauce and realized it was WAY too sweet….  I ended up adding an extra 2-3 tablespoons tamarind and a couple tablespoons of fish sauce, as well as using the full 2 tablespoons of red curry paste to offset the “too sweet” aspect.  Success!!

I have about 2 tablespoons of the ACF peanut sauce left in the fridge….and I’ve got close to a QUART of fresh peanut sauce… They taste slightly different…. The ACF sauce uses lime juice for the “sour” component and Thai-Foodie uses tamarind.  Both are in keeping with Thai cuisine, so both are “authentic.”  One thing I’m sure of at this point is I need to find a few things peanut sauce works with so we can enjoy our labors!

Another Peanut Sauce…

I got a copy of The Original Thai Cookbook (by Jennifer Brennan) for Christmas.  I’m starting to wonder what region of Thailand the recipes come from.  The Peanut Sauce is ok…just not what we think of when we think of Thai Peanut sauce.  It’s super thick – spreadable thick…and lacks a sour quality.  The ingredients are red curry paste, coconut milk, peanut butter, palm sugar  and fish sauce.  Like I said…really thick…  I ended up adding palm sugar (even though the peanut butter had sugar in it…same peanut butter as I used above….some soy, more fish sauce, the juice of half a lime AND 1/2 cup of water.  It was still thick…and neither of us like it as much as either of the previous sauces we tried.  And so…on to the next!


Asian Salad Rolls with Peanut Sauce

24 10 2018

I’ve just about decided that Salad Rolls, aka Spring Rolls are as different as each preparer, just like American potato salad is different from one kitchen to another.  One recipe calls for green onions, another for soaked red onions.  Sometimes they included bean sprouts raw, another recipe called for blanched, and another doesn’t include them at all.

My recipe comes from a little bit of this, a little bit of that…  Sounds like Golda in Fiddler on the Roof, but that’s how it’s done.  Blending the flavors until there’s a harmonious blend of sweet, salty, spicy and sour.  I know when I’m really close because the flavors become indescribable.

Asian Salad Rolls

2 bundles bean threads, soaked, then cooked until transparent – rinse
6 shrimp, cooked and chopped
1/4 cup chopped cilantro
1/4 cup chopped mint leaves
2 slices red onion, soaked in ice water for 2 hours then chopped
2 green onions, finely sliced up to green leaves
6 inch round rice wrappers

Mix your dipping sauces and set aside.  I made the peanut sauce, sweet chili sauce, and nuoc cham…a simple Vietnamese sauce of lime, fish sauce, water, sugar, garlic and garnished with a few slices of Thai Bird Chiles.

I cooked my shrimp in a hot skillet while they were still in the shell.  There’s more flavor and the shell helps keep the shrimp from over cooking.  When they were done, off to an ice water bath.  I set the pan aside with the shrimp browned bits for cooking the bean threads.  Bean threads need to soak in hot water for up to 30 minutes, then cook them quickly in just a bit of water until they are translucent.  Rinse in cold water to stop the cooking process and cool the noodles so you can handle them.  Using kitchen shears, cut the threads to 2 inch lengths.  It makes it a lot easier to fill the rolls.  Toss in all the rest of the vegetation, mix and prepare to fill your rice paper wraps.

Rice paper wraps can be tricky, but if you watch out for a few key things you should be ok.  The rice wraps need to be dipped completely in shallow water as hot as you can stand.  They need to soak just a few seconds, then transferred to a damp towel before they start to give up their shape.  They’ll continue to become pliable.  For 6 inch round rice papers, you’ll need about 3 Tbsp. of the shrimp-bean thread mixture placed at home plate.  Roll away from you to 2nd base, but stop at the pitcher’s mound.  Fold 1st base in…fold 3rd base in, then roll the whole thing from pitcher’s mound out to center field.  I put just a tiny bit of oil on my plate, and load up the plate with little rice paper “burritos”.  I had 12 rolls from what I put together.  It would have been nice to have these with a small bowl of soup…  We’ll see…when I learn how to make decent sized portions!

ACF Peanut Sauce

1/3 cup peanut butter
1/3 cup coconut milk
2 T. lime juice
2 T. soy sauce (I used Green Mountain)
1 T. garlic chili sauce, such as Sriracha or sambal oelek (I used a little of both)
2 t. fish sauce
2 t. honey (I used palm sugar)

This recipe comes from the American Culinary Federation.
It’s a keeper.  Not sweet, not hot…not too spicy.

Thai Omelet

22 10 2018

I just couldn’t seem to pull myself together to get out of the house tonight.  I wasn’t sure what I was going to do about the evening repast, but I was holding my options open for take out.  The trouble with take out is…it’s still the local food.  Now…some of the local food is good, but nothing is AMAZING…  That’s what’s driven me to cook all the while we’ve lived here.  Tonight didn’t work out a lot differently.

I’ve been trying to pull a menu together for next week…we’re going to be busier than usual for a few weeks.  I have a magnetic calendar on the front of the fridge…and as I walked past, the words “Thai Omelets” jumped off the page at me.  I pulled up the recipe from Thai-Foodie, and found I had everything either in the fridge or the garden.  Yes!!

This is one of those, whatever you have on hand recipes.  The base recipe is eggs, fish sauce, a dribble of sweet soy, and a bitty dusting of (Thai) white pepper.  Start the pan (wok) with oil and get it screaming hot…smoking just a little bit…stir in the garlic & green onion, then pour in the beaten, seasoned eggs and cook until the edges are well set, then turn the whole thing (use 2 spatulas). Serve over mounds of steamed rice.  It’s really easy.

My version went something like this…  Since I had fresh mushrooms, I sauteed those before anything else…then cooked a stick of Vietnamese sausage – tasty stuff, but I wasn’t expecting the unique flavors in my sausage.  I made a chiffonade of swiss chard fresh from the garden, and we were ready to go.  I started the garlic and green onions, then added the sauteed mushrooms, followed by the strips of chard.  As soon as those items were nicely cooked, I poured in the eggs (the eggs also had a squeeze of fresh lime in the mix).  You have to play your heat just a little to get it done all the way around without scorching it, but it cooks pretty quickly.  The flip wasn’t as hard as it sounds.  I cut ours in 2 pieces, one for each of us and served it with chile-garlic paste (Sambal) and soy on the side.

The cooking method and tastes aren’t quite like what we think of as an omelet…but like with the sausage, there’s flavors in their we just aren’t anticipating!  I confess…I was anticipating a bit of fire, but I wasn’t expecting the sweet & sour.  In fact…it was a good thing I cooked the sausage in a separate pan…the sugar cooked out a little and caramelized all over.  Sticky!  But tasty!

Thai-m to come back…

9 10 2018

It’s been ages since I’ve been here!  Life sure has a way of changing things around…

I’m currently on a serious Thai food kick.  I can’t seem to get enough of the salty-hot-sweet-sour flavors.  I have not less than 4 Thai specific cookbooks, but a couple bloggers caught my eye with the simplicity, and their recipes!  Oh my!!

First…there’s Leela of She Simmers.  She’s the real-deal…all the explanation to go with it.  I get intimidated, but I go there anyway!!
Then…my newest muse, Sherri of Thai-Foodie.  I love the love story…I love how she loves her family, especially her kids, and I love that she shares authentic Thai recipes in laid back English.
Thank you, Ladies!!  I’ve learned so much from you!!

Today’s recipe find is Sherri’s Thai Turkey Burger Sliders.  I followed her recipe almost exactly….


    • 2 green onions, roughly chopped
    • 3 garlic cloves
    • 1/4 cup coarsely chopped cilantro
    • 1 small shallot, roughly chopped
    • 1 lb ground turkey
    • 1 tsp ginger paste
    • 1 tbsp fish sauce
    • 1/2 tbsp oyster sauce
    • 1/2 tsp sugar
    • 1 egg yolk
Thai Sriracha Mayo

Except I used Gold Mountain seasoning sauce (1 Tbsp) in addition to the oyster sauce and fish sauce, and omitted the sugar (Gold Mountain seasoning is slightly sweet, while not being sweet…kind of the essence of sweetness… – umami!)

I did this so I could remember what I did….  I cooked a small piece to check for seasonings…. This is going to be AWFUL…ly good.  I’m going to make a cabbage slaw with Papaya salad seasonings to go onto the sliders with that Sriracha Mayo.  Oh my,  The slaw will provide that sour punch that nothing else has in it.  I’ll save that recipe here later.

Later – 
I didn’t make the Sriracha Mayo quite as hot as Sherri did….  I used 1/2 cup mayo with 3 Tbsp of sriracha.  I didn’t want too much fire on the rolls, because I made a slaw that had a kick going on for them as well.

I’m calling it Som Tum Slaw…simply because it’s a cabbage slaw, but with Papaya Salad dressing and seasonings….  And it worked really well on the sliders!

Som Tum Slaw
2 cups finely shredded cabbage
Dressing- Pound together in a mortar with pestle….
Juice of 1 lime
1 Thai bird chile, sliced (add more if your heat index is higher!)
1 Tbsp garlic (3-4 cloves)
1/2 shallot, sliced
1 Tbsp soy sauce
1 tsp palm sugar

When dressing ingredients are thoroughly smashed and form a wet paste, add the cabbage and pound 3-4 times, stir, then add more cabbage until all has been lightly pounded.  I also added a few halved tiny tomatoes to the mix.  Refrigerate 30 minutes to allow the flavors to blend.

Spoon 1-2 Tbsp of slaw on top of turkey burger just before serving.

I got just over 6 slider sized patties out of the mix above…make them a little smaller and get 8 instead.  Two is enough for an adult serving…we did 3 and it was a little too much.  The flavors went together amazingly!!  Kind of a Thai fusion turkey burger…all the Thai flavors – sweet, sour, salty, and hot – all on small bakery buns, butter toasted and slathered with the Thai Sriracha Mayo….then the Som Tum Slaw!  The slaw adds a little acid, a little fresh crunch and a little more fire.  So good!

EwE: Pork bahn mi sandwiches~

29 04 2015

I’m always disappointed when I don’t have time to cook with this group…the ladies are wonderful, and there’s no pressure.  I get even more disappointed when my selected recipe comes and goes and I don’t get to play!!  Pork bahn mi sandwiches were scheduled for April 9th….it’s now the 29th.  Wow, how time flies!!


A bahn mi is a Vietnamese sandwich filled with grilled meat, cilantro, pickled veggies and crisp cucumber.  I hiked to The Wooly Pig Cafe in San Francisco to try a bahn mi….  The sandwich was well worth the hike, but SF is 150 miles away so I can’t do that as often as I’d like bahn mi!

Time was against me, so I cooked, and didn’t take pictures this time.  I used a softer whole wheat roll rather than the crisp-chewy baguette, and I forgot to buy daikon, so we were “daikon-less.”   I didn’t add quite as much sriracha as the recipe called for….I figured there was some in the marinade for the meat, and some on the sandwich…and I don’t have an asbestos tongue.

Even with the minor adjustments, the sandwiches came out great.  The pork was done just right to be tender and succulent, and with those seasonings and pickled veggies….oh yum!!  All the flavors I was hoping for were there…a little heat, a little cool cucumber to offset it…  Sheer pleasure!

I hope the other ladies enjoyed this recipe from Ellie’s Weeknight Wonders cookbook.  It truly was easy to put together too….after a full workday and a weed-eater session!!

Oh….by the way, the next time I get to venture to The Wooly Pig Cafe….I’m having “The Wooly Pig”!!

EwE: Chicken Paprikash and Parmesan Crusted Chicken

31 03 2015


I’m so far behind in posting and cooking that I’ve stopped thinking I’ll “catch up”.  I’ll have to settle for posting what I’ve cooked and cooking what calls loudest to me for now.  It’s a challenge to work full time and volunteer semi-full time and still COOK at all some weeks!  A couple concerts and a children’s musical stage play will certainly rearrange your life!


A few weeks ago, when I was still reasonably on schedule, or doing a reasonable job of convincing myself I was still cooking on schedule, I fixed Ellie’s Chicken Paprikash as selected by Kayte….   Like all Ellie dishes, this went together so very quickly and was super tasty.  We truly enjoyed this one.  I put mine over a bed of noodles


Next up was the Parmesan crusted chicken… This tasted far better than it looks.  I lost a lot of the Parmesan crust when I turned the chicken.  Doggone it.  Still….darn quick to put together and very tasty.  Sometimes the entrees go together so quickly the sides need to be started first!!

I’m about caught up on rest and ready to jump back into the kitchen…maybe I can even get my dish done ahead…we like Bahn mi!!  We’ll see….  Easter does need to sneak in here somewhere!

EwE: Grilled Tandoori Chicken Breasts~

7 03 2015


Ellie’s Grilled Tandoori Chicken Breasts, pg. 137 of Weeknight Wonders, was my selection for the week of Feb. 26th.  What an easy dish to put together….they all are, if you have all the ingredients!!  A few spices mixed into yogurt and smeared onto the chicken for a brief marination period, then off to the grill….or in my case…the grill pan!!

I owe my sister cooks an apology for this one… The US was hit with almost coast to coast bitter cold and snow, north to south, so grilling was a challenge at best.  Only a California gal could think of “grilling” as a year ’round activity!  I’m sorry!  If it’s any consolation, by the time I had a moment to put this recipe together, we were having incredible thunderstorms and downpours.  I was glad for my grill pan….

We enjoyed this dish quite a lot.  I served the chicken with a simple steamed mixed veg on the side and steamed basmati rice underneath.  I’m looking forward to the next chicken dish as well!  Chicken Paprikash is up next!

If you’d like to cook along with us, please visit Eating With Ellie….