Sunday, December 28, 2014

Crazy Breakfasts from Leftover Chinese

We love Chinese food.  Actually, I haven't yet met an Asian food that I didn't like.  We get take-out Chinese about twice a month.  I know I can make Chinese myself; and I do.  But, some days I work so many hours in the day that I need someone else to do the cooking.

This week, I had a shrimp lo mein dish for my dinner.  As my mother used to say "my eyes were bigger than my stomach."  I ordered a large quart of it and couldn't finish it.  So, the next day I mixed the lo mein with eggs and made a frittata and the following day, I made a dressing and ate some of it as a noodle salad.

Here is my Asian/Chinese Vinaigrette:

2 Tablespoons Soy Sauce
2 Tablespoons Rice Wine Vinegar
1 Teaspoon Toasted Sesame Oil
1 Teaspoon Raw Sugar or Honey
1 Teaspoon Freshly Grated Ginger
1 Teaspoon Freshly Grated Garlic
1/4 Cup Canola Oil

This amount is good for a large salad.  Double or triple the quantities and keep it in the refrigerator for about a week.

Wednesday, August 13, 2014

Mushrooms 101

Lots of good information on cleaning mushrooms.  There are so many old wives tales out there that are pure
bunk.  Rachael Ray shares the misinformation at least once a week.  Here are some links to the information needed to understand that it is OK to wash mushrooms in a sink or bowl of water.

Is it OK to wash mushrooms??

How should I wash mushrooms?? Will they get soggy in water??

Thursday, July 31, 2014

My Own "Vlasic" Bread and Butter Pickles!

Bread & Butter ChipsI am hooked on Vlasic Bread and Butter Pickles. 

I have always loved bread and butter pickles, but none compares to Vlasic for me.  It is relatively easy to make pickles.  Rachael Ray has an entire fan base "quick pickling" everything.   I have tried many combinations of sugar, vinegar and spices.  While they are all good, nothing compares to Vlasic.

Next problem is the expense.  Vlasic pickles aren't cheap.  The jars of the Bread and Butter Sandwich Snackers are sometimes as much as $4.79 and they don't go on sale very often.  Combine that with the fact that when I open the jar, it makes about 3 sandwiches.  So, the pickles ends up costing more than the meat or cheese on a sandwich.

My solution of sorts was discovered today!!  I had saved the jar with the brine in it to use as part of a barbecue sauce.  I have done that before.  All of a sudden I had an idea!  I cut up some baby cucumbers and  a small onion and added it all to the jar.  Then I added a few handfuls of grape tomatoes.  It is all brining in the refrigerator.

So, I added the veggies but the flavor is pure VLASIC!!
A second jar for the price of one!  

Wednesday, July 30, 2014

Slow Cooker Baked Beans in a Rice Cooker (DRIED BEANS!!)

Here is our dinner tomorrow night.  One of the great things about it, is that you can start with dried beans and 4 hours later, you have a full meal.  My rice cooker has a slow cook setting.

Slow-Cooked Baked Beans in a Rice Cooker
Serves 6–8 as a side dish and 3-4 as a main meal.
  • 3/4 lb thick-cut bacon, diced
  • 1 lb kielbasa, sliced into coins 
  • 1 large onion, diced
  • 1 lb dried pinto beans
  • 5 cups water
  • 3/4 cup molasses
  • 1/2 cup ketchup
  • 1/4 cup spicy mustard
  • 1 tsp salt
  • 1 tsp black pepper
  1. Cook the bacon over medium heat in a medium-size skillet. When the bacon begins to brown, add the onions and kielbasa and sauté until translucent.
  2. Place the beans into the slow cooker with the water, bacon, kielbasa and onion. Cover and set the slow cooker on high for 3 hours.
  3. Meanwhile, prepare the sauce. Combine the molasses, ketchup, mustard, salt, and pepper in a small bowl. Set aside.
  4. After 3 hours add the sauce and stir to combine. Cover and let the beans cook an additional hour.