Coconut Rice · 1286 days ago by Melinda
This recipe is a modification of one found on 101cookbooks.com.
2 Cups jasmine rice
1 Can (16 oz) coconut milk
1 3/4 Cups water
coupla dashes of sea salt, guessing that’s around 1 – 1 1/2 tsp
2 Tbsp unsalted butter
2 med shallots
1/4 Cup toasted cashew nuts
Combine rice, coconut milk, water and salt. Bring pot to boil and lower heat to very low simmer for 15-20 minutes. No peeking! Remove from heat and let steam for another 10-15 minutes. NO PEEKING!
While your rice is cooking…
melt butter in your favorite skillet. toss in the shallots. (I added a tiny bit of the chopped cashews at the end, too:), fry till nice and brown, but not burned.
Fluff your rice in the pot before serving. Serve and top with shallots and chopped cashews. Nice with steamed carrots and broccoli.
Curried Noodle Patties · 1289 days ago by Melinda
This recipe is courtesy 101cookbooks.com
If you aren’t using leftover noodles, make sure you let your noodles dry a bit before addding to the egg mixture – else the egg will not stick to them. Much prettier when formed into a “swirly” or lillipop pattern, although they taste just as good ugly! Really yummy and quick, delicious way to use leftover noodles.
1-2 teaspoons (red) Thai curry paste
4 eggs
6 ounces tofu, diced (roughly 2/3 cup)
1/2 cup cilantro, chopped
6 green onions, chopped
1/2 teaspoon sea salt
4 cups noodles, cold
2 tablespoons sesame or olive oil
peanuts, green onions and cilantro for garnish
Smash and spread the curry paste around the bottom of a medium bowl. Add one of the eggs and stir until the curry paste is well incorporated. Whisk in the rest of the eggs. Stir in the tofu, cilantro, green onions, and salt. Add the noodles. I’ve found it is easiest to work the egg evenly through the noodles if you use your hands and you don’t get any noodle breakage.
Heat a well-seasoned skillet over medium heat. Place 1/3 cup of the noodle mixture into egg rings or handle-less, metal biscuit cutters and cook in batches for 3-5 minutes on each side, until golden. If the little bits of tofu and onions are escaping the noodles in the mixing bowl, just toss them into the egg ring on top of the noodles, those will end up on the bottom of the patty – nice and golden. To serve, season with salt and garnish with a sprinkling of green onion, cilantro, and peanuts.
Makes 8 -12.
Food Chopper · 1289 days ago by Melinda
Just a few quick presses of the knob rotate the durable blades to chop vegetables and nuts for quick meal preparation. Chop Chop!!
$29.50 at Pampered Chef
Cut-n-Seal · 1289 days ago by Melinda
Seals in the peanut butter and jelly and makes an attractive, sofa-safe pocket sandwich for your kids. Way cooler than using the top of a glass.
$9 at Pampered Chef
Steel Cut Oats · 1304 days ago by Melinda
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Oat Cuisine
1 tablespoon butter ( Substitute olive oil butter or olive oil )
1 cup steel cut oats
3 cups boiling water ( I use less water – like ‘em thick )
1/2 cup whole milk ( I use soy milk )
1 tablespoon brown sugar ( I use dark brown )
1/4 teaspoon cinnamon ( blecch )
1 tablespoon raw maple syrup
... as many dried blueberries or raisins as you please
In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.
Nuby · 1415 days ago by Melinda
I’m rolling up the sleeves on a new (tiny) project comparing python and rails frameworks. I’ve had the pickaxe for a while, and now my collection of books is growing with the addition of Agile Web Development with Rails.
Update: RoR rox!
Tuna Spaghetti · 1438 days ago by Melinda
Yeah – sounds disgusting, right? Wrong. Absolutely yummy. Courtesy of FoodNetwork. I served this at a dinner party and it was a total hit!
3 tablespoons extra-virgin olive oil
1 cup chopped onion
1 red bell pepper, finely chopped
4 stalks celery finely chopped, plus leaves for garnish
3 garlic cloves, minced
2 cups canned white beans, rinsed and drained
2 cups chicken stock
1 teaspoon hot pepper flakes
1 large can oil-packed tuna, drained, rinsed, and broken up
Salt and freshly ground black pepper
1 pound spaghetti
Bring a large pot of water on to boil. Heat the oil in a large skillet over moderately low heat. Add the onion and cook until softened. Add the red pepper, celery, and garlic and cook for 3 minutes more. Stir in the white beans and chicken stock. Bring to a boil and simmer, mashing the beans slightly with the back of a spoon for 5 minutes. Add the hot pepper flakes and tuna, season with salt and pepper, to taste, and simmer until heated through. Keep warm while you cook the pasta.
Salt the boiling water and add the pasta. Cook until al dente following the instructions on the back of the package. Drain and transfer to a bowl. Toss with the sauce and serve garnishing each portion with some of the celery leaves.
Welcome, Cash! · Sep 26, 11:03 AM by Melinda
Weighing in at 8.2 pounds and 21” long, Cash made his entrance! Happy Birthday little dude! Congratulations Chris & Daniel!
Happy B'day, Finn! · Aug 30, 03:15 PM by Melinda
Finn made his entrance Tuesday August 29th at 9:11 p.m.. He weighed in at 9 lbs and 2 ounces, and as you can see from the photo, is quite a lovely fella.
Iggy napping in the window · Aug 28, 10:27 AM by Melinda
Ahh, a nap in the windowsill. What else is there to do?
We can’t seem to get a photo of her when she’s in play mode cos she’s just too fast, and the camera is just too slow!
