Thursday, February 26, 2015

Meatball and Barley Stew

Today, I have a meatball and barley stew cooking in my rice cooker. I used half a bag of pearl barley seasoned with onions, lots of garlic, lots of ginger, and Sriracha. (all to taste) I added 2 pounds of little meatballs that I had previously made and frozen and 1 bad of frozen chopped spinach. I also added 1 can of condensed Campbell's French onion soup and a can of water. It smells awesome! I can't wait to eat it.

Saturday, February 14, 2015

Grape Yogurt

Why don't yogurt manufacturers make grape flavored yogurt?  I have seen almost all other fruit flavored yogurts.  There is lemon and orange and raspberry and blueberry and banana and mango and passion fruit.  There is key lime and apple pie.  There are also quite a few other exotic flavors and combinations like chocolate and red velvet cake and honey.  Why not grape?  I think the Welch's company is missing a marketing opportunity. 

Today, I mixed a heaving tablespoon  of Welch's grape jam into a cup of fat free plain Greek yogurt.  OH MY!  It was luscious.  I remember having grape ice cream and grape pudding at the Welch's Grape Festival years ago.  It's time for GRAPE YOGURT!

(By the way, I haven't seen grapefruit flavored yogurt either.  I haven't tried it yet.  Although, I love grapefruit, I think it might curdle the yogurt.  Or is yogurt already curdled??  I guess I have to try it.)

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??