Friday, February 26, 2010

Feline mignon

Tim Curry + The Grinch = Beppe Bigazzi, who looks like he eats cats BECAUSE HE DOES.

An Italian state TV chef is getting seared over his sizzling on-air admission during a cooking show that he often eats cats and finds them “tastier than other animals.”

This can’t possibly come as a shock to anyone with eyes. Beppe Bigazzi looks like a cross between the Grinch and actor Tim Curry, whom I greatly admire but who I’ve long suspected feeds on domesticated animals. Instead of masquerading as a flaming 1970s transvestite or ruining Christmas for the Whos in Whoville by hoarding all the presents, this nutter is swiping his neighbors’ beloved pets, sharpening his Ginsu, firing up the stove and settling in for a quiet night of caticide. And, what the hell, probably ruining Jesus’ birthday, too. And Hanukkah. Maybe Kwanzaa. While dressed in drag. Seriously, look at the man. That’s just the kind of person he is.

Bigazzi, co-host on “La Prova del Cuoco (The Cook’s Challenge),” contends cat stew is a “delicacy” in his native Tuscany and offered tips on how to prepare “tender, white cat meat” during a segment of the show normally reserved for nutrition advice, enraging animal activists worldwide. Suspended by the network until further notice, Bigazzi now claims it’s all just a “misunderstanding.”

The question isn't: Why does Italian chef Beppe Bigazzi eat cats? It is: Why doesn't he want to eat mine? Look at them. Two words: Yum-my.

Sure it is, Beppe. I would have believed you had I not already Photoshopped you into an equation with a British treasure and maligned cartoon villain and mathematically calculated that you are, in fact, a cat-eater. The *real* misunderstanding here is that, frankly Beppe, I don’t understand why you don’t want to eat my cats. They just turned 7 years old and are in their prime. Are my bambinas not good enough for you, Signore Bigazzi??? Is it because they’re Americans? Or because they’re girls? Or because their mom is a non-practicing Jew? Or because they’re gray- and cream-colored, which technically makes them biracial? Oh. Holy. Shit. When I started this post, I thought you were just a feline-eating psychopath who probably cross-dresses and steals Christ’s thunder. But now I realize you’re an America-hating, anti-Semitic, bigoted, misogynistic evil-doer. It all makes perfect sense. If you’re not with me and my cats, you’re against us. We’re the deciders. You’re a terrorist, Beppe Bigazzi. The End.

Except it’s not the end, because Beppe’s speedy downward spiral into jihadism got me thinking about the way I talk to my cats, and how someone might get the wrong idea about me and my intentions. So, to clarify, just because you might overhear me tell Isabel and Teva “get in my belly,” or “let’s get this peristalsis party started,” or “I love you so much I could swallow you whole like the python that tried to eat an alligator in the Everglades and then exploded,” I am speaking metaphorically. However, admittedly, there’s no doubt in my mind that my cats taste delicious, but that’s something I take on faith. Except that one time when I yawned as Isabel simultaneously stretched and her paw ended up clenched between my teeth. There was about 90 seconds of uncomfortable silence as we sized each other up. Then we agreed never to speak of it again.

[Via http://alonewithcats.wordpress.com]

ACT 2 – Scene Observations – Setting

Where:

-Entirety of this act takes place within Macbeth’s castle

-Scenes are inside the castle, and out, it seems the majority of the actions occurs inside the castle, while Banquo and Fleance’s parley takes place within the courtyard.

- As these scenes occur within in the castle, the setting can be described as being man-made.

-From the description, the space doesn’t seem extremely cluttered or sparse, but several items are mentioned specifically, ‘the curtained sleep’ This makes the area seem well furnished.

-There is much praise given onto the castle in the beginning of the act, especially from Duncan and Banquo.

Time:

-The defining scene of this act (the murder of Duncan) occurs during the night

-Banquo states ‘There’s husbandry in heaven; their candles are all out” referring to the stars. This is also significant as the stars also represent fate.

- The night is made to seem dark and foreboding, this is emphasized by Fleance stating “The moon is down”

Context:

-These scenes occur after act one. This is after Macbeth has learned of his advancement and after  he has been convinced by Lady Macbeth to carry out the murder against Duncan.

-The setting doesn’t change from the scene immediately before, except night has fallen on the castle

Act Analysis:

-The majority of the elements of the scene are dark and foreboding. Macbeth accentuates this by referencing Tarquin, amongst other images to create a dark and evil tone.

-In terms of staging this scene, the lighting would be definitely toned down, angles could be used in lighting to create dramatic shadows, especially in Macbeth to communicate to viewers evil resolve within him.

- The castle is presented as dark; therefore, the colors used would be cool colors, such as greys and blues, and even black

-The tragic aspect of this play comes out in this act, as Macbeth murders Duncan. The murder of a character presents the human suffering, which characterizes tragedy.

[Via http://roycewei.wordpress.com]

Wednesday, February 24, 2010

Salmon and courgette cakes

As some of you might know, I’ve been folowing the Protal diet since October. Since then I lost 5 stone. I’ve never felt better in my life and I have less than 2 stone to go to get to the weight I want to stay at. I wanted to share with you one of my favourite recipies. Seriously… eating stuff like this… I don’t really feel like I’m on a diet ;) .

Salmon and courgette cakes

  • 200g salmon trimmings
  • 500g courgettes (about two medium ones)
  • 3 eggs
  • 2 tablespoons of cornflour
  • Half a sweet pepper
  • Spices: Salt, black pepper, cayenne pepper, parsley

Grate the courgettes after getting their skin off. Mix that with eggs, flour, spices and sweet pepper. Then add the salmon and mix again. Fry on a teflon pan without oil.

Diet tip: Get yourself some toastie pockets and leave half of the portion for the next day. You can then make a quick snack in the toster, the next day. Good for work as it doesn’t smell of fish, or for a quick breakfast! :D YUM!!!

[Via http://kasiotfur.wordpress.com]

7 Days Transforming your life. Happiness and Health. How much can I change?

 

So as I head with fast approach to my 31st year, I am feeling a little shabby! So in this 7 day blog / Vlog, me and my best friends are going to explore how much one person can change in a week and in an unprecedented live video, we will track the results. Digging into each of our desires for health and happiness, we hope to have some fun and learn a bit more about ourselves. Individually and together we’ll give you an insight into our hectic schedules, current bad lifestyles of drinking, smoking and food abuse.

Micho: Although I find myself smiling most of the time and quite happy, friendly and appreciate the over indulging in fine foods, wine and great delicacies, it has come to a point for me where I am classed as overweight and due to hereditary health problems such as blood pressure, heart and diabetes, my decision to change was inevitable or possibly face some dire consequences now and in the future.

I am of Middle Eastern blood and my friends described below are of Chinese blood. When we have exercised before, even though I am bigger size, Stanley’s stamina was far below mine.

Stanley and Mandy: My friends Stan and Mandy are underweight and have the tendency to follow suit with their eating habits. The different sizes between me and them is almost double. Their eating habits are similar to mine, yet the body make up is different, yet I would imagine their health status would be quite critical also, maybe not now, but the future.

Here are our combined problems:

Smoking, Over Eating, Not Enough Quality Sleep, No Exercise and actually eating the right food groups is non existent. A diet consisting of Fried this and that, heavy rice and noodle consumption and if it has oil, we love it!

The three of us tend to complain about the content of oil, fat and lack of nutrition in our diet, yet we still indulge in the bad things.

SO WHAT ARE WE GOING TO DO ABOUT IT?

So how are we going to change it. Our first mission is to clean out our fridge, cupboards and goooooo shopping. Sure we are going to fight over the food at the shopping centre. Just bare in mind we are not experts or doctors, so for those who want to join us on our quest, please consult your doctor or physician. The basis of our program is purely for experimental purposes and have some fun.

We’ve also chosen to use some natural products from the Biolyn range ( available from our Biolyn Store) or contacting us through here. Each and every single product we use will be explained here in my blog or in the lawofattraction youtube videos.

Subscribe here … or watch the videos live on qik 

So let the fun begin….

del.icio.us Tags: health,lifestyle,weight loss,cooking,food,healthy food,diet,success,happiness Technorati Tags: health,lifestyle,weight loss,cooking,food,healthy food,diet,success,happiness Digg This

[Via http://itsmylawofattraction.wordpress.com]

Monday, February 22, 2010

Tir-a-mis----SUUUUEEEE! : Decadent Tiramisu Cheesecake....Attempt #1

Let me tell you a story….a story of a couple who is obsessed on visiting sushi restaurants every.single.place.we. travel!  I swear.  It doesn’t matter where we go, we always want to try a sushi restaurant.  So, when Mr. Amanda and I traveled to Savannah, Georgia for our honeymoon in April 2008, it was no different.  I’m sure you’re asking yourself where this is going…believe me, I’m getting there ;-)

So, one of our many evenings of eating out, we found a very interesting looking sushi restaurant off of the main strip (this is important people—if you don’t know anything about eating out, some of the BEST restaurants are found off the beaten path…SWEAR!).  We were instantly sold and decided to have dinner there (like I said, we HAVE to have sushi each time we visit a location–it’s a necessity).  Once inside, it was such a beautiful looking restaurant–very “Asian” with waterfalls, coy ponds, etc.  We were seated toward the back of the restaurant and within seconds a bouncing young man came to greet us.  This is when the story gets interesting.  The young man was a fabulous server–so enthusiastic and quick to bring refills, etc.  Once we had devoured our amazing sushi rolls (I’m sure, a whopping 5-10 minutes after they arrived–we are Guinness World Record quick when it comes to eating sushi.  I swear, we amaze people constantly), our enthusiastic server returned.  He asked us if we wanted dessert, and since we already had our minds set on a bowl of gelato from “Cafe Gelatohhhhh”, quickly told him no thank you.  He then told us that we were missing out because they had “Tiramisuuuuuuuuu”.  This doesn’t sound like much, but just think of the most masculine man you know, with their body pressed up against a doorframe, kicking their foot up behind them, stretching out the word, Tir-a-mi-suuuuuuuuuuuuu.  I swear, we haven’t stopped talking about it since…..and it’s been almost 2 years.

Now, we enjoy a good tiramisu, but it wasn’t until that trip that we made a real effort to try it places, as it seems almost like “our” dessert–an inside joke that takes us back to such a wonderful time in our lives.  So, when I picked up a Taste of Home magazine at the store the other day (shocker, I know…me? Picking up a Taste of Home? I’m sure you’re totally shocked!), and saw a tiramisu cheesecake, I knew that I 1) had to try it, and 2) had to try to make it healthier.  When I saw that one of the first ingredients was 4, count them….1, 2, 3, 4 (!!!!!)….packages of cream cheese, my heart almost had a heart attack just THINKING about it!  So, I knew some work needed to be done!  So, this is attempt #1.  I made it, realized it was DELICIOUS and still quite high in calories, so I’m now working on attempt #2!  However, it is delicious, and if you want a good decadent dessert, this is your friend!

Tir-a-mis—SUUUEEEEE: Decadent Tiramisu Cheesecake

Ingredients

6-7 Whole Reduced Fat Graham Cracker Sheets

3.5 tsp instant coffee, divided

2.5 Tb hot water, divided

2 packages (8 oz each) 1/3 Less Fat Philadelphia Cream Cheese, softened

1/4 c + 2 Tb Splenda Baking Blend

1/2 c Light sour cream

1/2 c Egg Beaters

1/2 c Cool Whip Free, thawed

1/2 Tb baking cocoa

Directions

Preheat oven to 325 degrees.

Grease a square glass baking dish (mine is an 8 x 8) with nonstick cooking spray, or “grease” of choice ;-)

Layer approximately half of your graham crackers on the bottom of your dish–or just enough to cover the bottom, with no overlaps!

In a small bowl dissolve 1 tsp of the coffee granules with 1 Tb hot water.  Brush on the graham crackers.

In a large bowl, beat the cream cheese, sugar, and sour cream until smooth.  Add the Egg beaters and beat on low speed just until combined. Divide the cream cheese mixture in half.  Dissolve 1.5 tsp coffee granules in 0.5 Tb hot water.  Once dissolved, mix into one portion of the batter.

Spread the coffee-infused batter over the graham crackers. Layer with the other half of the graham crackers.  Dissolve the remaining 1 tsp coffee granules in 1 Tb hot water, and then brush on the graham crackers.

Top with the remaining portion of cream cheese batter.

Bake at 325 degrees for approximately 40-45 minutes or until the center is almost set.  Cool (it will take about 30 minutes-1 hour for this to completely cool).

Top with the cool whip, and then dust with the cocoa.  Refrigerate overnight before serving!*

Nutritional Information

Servings: 9

Per serving: 1 piece (1/9 of pan)

Calories: 250

Fat: 12.6 g

Fiber: 0.39 g

WW pts: 6

*You can eat this immediately, but I have to say that 1) it doesn’t taste quite as good when it’s not completely chilled, and 2) the longer it sits in the refrigerator, the more the flavors meld together and the more delicious it gets!!!

[Via http://havepanwillcook.wordpress.com]

Friday, February 19, 2010

White Wines Recommended for Men

Today’s white wines prove that even manly men can enjoy them. There are plenty of varietals that aren’t too sweet or flowery; wines that Sex and the City fans dismiss as too bold for their liking.

Before going on, a quick note on drinking whites. Don’t just throw bottles in the fridge whenever you buy them. If they’re cold when drunk, every single one will taste the same. They should be chilled. Toss the bottle in the fridge about 30 to 45 minutes before drinking. And don’t use a huge red wine glass. Pour it into a smaller white wine glass with a stem. If truly confident men can wear pink, they can carry an elegant glass.

Gazela Vinho Verde NV Vila Nova de Gaia, Portugal

Approximate retail price: $9

For years travellers would discover vinho verde in Portugal and wonder why they’d never had it before. It’s great: crisp with a small injection of CO2, which gives it a light fizz (but way less than champagne). The name literally means “green wine,” because of its age not its colour. Vinho verdes have to be drunk within a year of bottling, because they don’t age well. This brand comes with a bottling date (not a vintage) on the back label so you can check its freshness. No need for fancy wine etiquette here — refrigerate it like you would beer. It’s best enjoyed cold, not chilled, and in any glass you damn please.

Château La Gatte Bordeaux Blanc Aquitaine, France

Approximate retail price: $16-26

Just because it’s from France doesn’t mean it’s dainty. Thick grape skins give this white wine girth and body — drink it with smoked meats. Don’t worry, the wine is strong enough to hold up under some pretty heavy flavours. It sounds like a description for a savoury red, but this bottle is also crisp, clean and very refreshing, with lemon-lime and mineral flavours. The story behind this particular brand makes a great conversation starter. This is a small independent winery run by a young couple. The guy, an American, was a workaholic ad man before wine and his French wife calmed him. Suggest to your date that she may do the same for you.

Kalyra Barrel Select Pinot Grigio Santa Ynez, CA

Approximate retail price: $30

When Thomas Haden Church hits on Sandra Oh in Sideways, she’s pouring Kalyra wine in the winery’s tasting room. This aggressive wine hits your mouth like she hit him with her motorcycle helmet. However, true to pinot form, it follows through with crisp flavours of green apples and pears. As the name implies, it’s been aged in barrels, giving it subtle hints of oak that are reminiscent of finer whiskies. Its acidity is well-balanced and has a long, lingering finish. If your feast includes king crab legs and oyster stews, this wine is a must.

Big House White Central Coast, CA

Approximate retail price: $12

Don’t let the low price or generic name fool you. These nutty professors mix odd grape varieties to impress wine aficionados and amateurs alike. This blend is dry and crisp, and WineEnthusiast.com rated it 90 points and named it one of the top 100 best buys for 2009. The nose is explosive, coming at you with a mix of star fruit and lemons. The finish is a little fruity, but not sweet. There are overtones of cucumber and buttered toast that keep the sugar in check. This white wine is perfect for dinners where the food is particularly rich.

Charles Krug sauvignon blanc Napa Valley, CA

Approximate retail price: $26

This bottle screams outdoor drinking — even if you have to put on a parka and gloves and light a cigar to justify the journey into winter weather. Its acidity slaps your taste buds around as many sauvignon blancs do. However, this one also apologises afterward, and gives you a shot of citrus moonshine. There is no grassy aftertaste that other bottles often leave. If you’re tired of beer while barbecuing, this bottle will complement a banger or a bag of peanuts. The classic-looking label isn’t even flowery like some whites, inspiring fewer taunts from your friends.

Wolf Blass Gold Label Riesling Clare & Eden Valley, Australia

Approximate retail price: $20

Rieslings are native to Europe, but their wines can be too sweet. That’s why men should look to a country founded by criminals for a Riesling bold enough to punch your pallet around. Wolf Blass is long in the teeth among Australian winemakers, having opened in 1966. Their whites continually impress reviewers and the Riesling is their flagship. It’s steely, minerally and finishes with surprisingly heavy jolt of citrus-y acidity. You think the fat lady has sung when suddenly an even fatter, louder lady belts out “Thunderstruck.” Throw back a bottle of Wolf Blass with pork chops or shrimp on the barbie.

King Estates Pinot Gris Willamette Valley, OR

Approximate retail price: $26

This is just the wine you’d expect to come from Oregon: earthy, laid-back and certified organic. Bring it to any party and please everyone. While the aroma is full of light citrus and pears, the taste is dry with unmistakable minerality and hints of green apple and grapefruit. The price is low, but its 92-point rating from Wine & Spirits will please more snobbish palates. And if you’re more hermit than party-pleaser, this is a perfect bottle to keep around to eat with anything from popcorn to Ramen to a microwaved dinner. Go ahead, add a little class to your cheap meals.

Orballo Albariño Galicia, Spain

Approximate retail price: $26

During the ‘80s, an era of white Don Johnson suits and Billy Idol’s “White Wedding,” albariño became the first modern Spanish white wine to rise to popularity. Its continued success in the saturated international market testifies to its versatility. While its aroma suggests peaches and is similar to viogniers, the taste is unique, not overly sweet, unusually light on the tongue, but with enough acidity and alcohol to let you know it crashed the party. This brand epitomises what is best about the wine: combining light citrus flavours with a peppery kick. You’ll kill the bottle before realising dinner hasn’t even been served yet.

[Via http://markphillipshome.wordpress.com]

Day 50

Make, Give, Contribute, Challenge. 1 year, 100 creative challenges. 13/100 complete.

Today I completed Challenge 46 – to give a creative book to someone. I bought a beautiful book of baby gifts and gave it to a friend who is massively creative in many ways in the hope that she might get some ideas to springboard from.

I also made ‘Corn and Tuna Fritters’ p36 tonight. These are always a hit – easy to make and very tasty we dipped them in the leftover salsa from last night.

Last night I managed to complete 4 bags. I would like to get a few more done because I think they are a good staple for the present box. I have sewn a ribbon to the top of each which ties around the bag when it is rolled up to keep it under control in the bag. Photos included rolled and unrolled. I think I’ll use 2 of these and make a waterproof one and a calico one and do some stamping on it for the actual talent swap night.

Guess that means I have something to do tonight! I managed to get the others all done last night before project runway and finishing off during the ads.

We are looking forward to a family day tomorrow nothing properly planned just me and the 3 boys that give me all the fun and laughter a mama could want.

[Via http://makeitgiveit.wordpress.com]

Wednesday, February 17, 2010

Vegan Snickerdoodles



I have to be honest.

I’m not totally sure where the word snickerdoodle came from or what it means. I just know that to me it means “delectable little cookie all covered in cinnamon and sugar.”

Demi-Brook is a lovely girl who takes beautiful photographs.

When she posted photos of her vegan cookies the other day, and one of them happened to be vegan snickerdoodles, my mouth began to water.

Me and snickerdoodles have always had a thing for each other. After all, what isn’t good all rolled in cinnamon?

I remembered that I saw a great recipe for vegan snickerdoodles from The Vegan Cookie Connoisseur posted just a week ago and knew it was time to give it ago… after I kept getting asked when I would bring some more treats in from people at work, and I can’t very well let them down, now can I?

They turned out perfect!

A crispy, cinnamon-y outside with a tasty, crumbly interior.

Here is the fantastic recipe which I highly reccomend…

Vegan Snickerdoodles

(From Vegan Cookie Connoissuer)

Makes about 3-4 dozen

3/4 cup margarine

1 1/3 cups sugar

1 teaspoon vanilla

1/4 cup soy milk

2 1/2 tablespoons cornstarch

3 cups flour

1/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon cornstarch

1 teaspoon cinnamon

1 tablespoon cinnamon

2 tablespoons sugar

Preheat oven to 325°F.

Cream together the margarine and sugar until fluffy. Add the vanilla, soy milk, and cornstarch and mix until incorporated.

Sift in the flour, baking powder, salt, cornstarch, and cinnamon. Stir. If the dough is too dry and crumbly, add a splash of soy milk. It shouldn’t be sticky though.

Mix the sugar and cinnamon in a small bowl. Form the dough into 1 1/2″ balls and roll in the cinnamon sugar mixture. Place on a lightly greased cookie sheet and flatten slightly. Bake for about 12 minutes until golden around the edges, but still soft on top, then transfer to a wire cooling rack.

[Via http://lavienouveau.wordpress.com]

Did You Ever Wonder About Dutch Oven Cooking Over Coals?

Just like convection cooking a dutch oven is nothing more or less then a cooking pot. It is an iron, most of the times cast iron, thick walled cooking pot that has a lid that is tight fitted. In the past, dutch oven cooking over coals would mean that the whole pot, even the lid, was covered with coals just to make sure that the heat would be all around the pot. When you buy a dutch oven these days it will have legs to hold it above the coals. You will even see that a flange is added to keep the coals out of the food. This type of cooking is a slow and intense process.

Roasting

A very popular way of cooking with a dutch oven is using it to prepare a roast. The oven will make sure that the meat is evenly cooked because of the thick walls which makes it very insulated. It is a delicious way of cooking and all the juices will absorbed by the meat, because it is a closed system they are steamed up and fall down on the roast again. All the flavors of the vegetables and all the spices that are there in the pot together with the meat will circulate together and are going to be present in every bite you take.

So you see that dutch oven cooking over coals can really be ideal for the next time you think about getting a roast done for the family. It will be hard to overcook and get a dry piece of meat.

A stew

Using a dutch oven for your stew is, of course, perfect just for the fact that a stew needs to simmer slowly. The combination of liquid and solid food, using meat or seafood, vegetables and spices all together slowly cooking in this oven is just perfect. All the flavors of all these ingredients will melt together and the lid on the oven will make sure that it doesn’t cook dry.

A Casserole

You will find that a casserole is not that different from a stew, the only difference being that the the meat and vegetables are cut in smaller pieces. A casserole often is served in the dish in which it was cooked. A dutch oven is a perfect piece to put on the table and even more perfect to cook your casserole in.

When your an outdoor person and go camping a lot it will be nice to know that dutch oven cooking over coals can also be done on the camping site. The newer ovens are designed to be more convenient in this way but still have the same basic functions.

Just give it a try, if you have never done this type of cooking try and find people who have experience with it and ask them for advice. Ones you see, and most of all, taste what you can create with a dutch oven you will never do it any other way. Your table guests will love you for it.

[Via http://buyconvectionoven.wordpress.com]

Monday, February 15, 2010

my sweet valentine

I could not resist baking something sweet and V-Day inspired for my monkey-in-residence ; ) ah didn’t you know this is one of his many ‘titles’…

I found inspiration here.

The sweets on top are ‘Love Hearts’. I don’t know if they are just an English thing?!

But my recipe is slightly different. It’s the recipe I use for all my basic cupcakes and Victoria Sponge cakes. Yum!

Ingredients

6 oz of self raising flour

6 oz of caster sugar

6 oz of butter

3 eggs

1/2 tsp of baking powder

vanilla essence

Method

Preheat the oven at 180˚C

Beat butter and sugar till it’s all fluffy. Add one egg at a time and beat in well. Bit bit add the flour with the baking powder, ensuring to sift it as it goes in. I sometime add a spoonful of sunflower oil for extra softness!

Put paper cakes in a cupcake/mini muffin tray and fill 2/3 with the mix (I get 20 cupcakes out of these measurements).

Place the tray in the middle of the oven, bake for 20 min or till golden. Take out of the oven and let cool.

Once cooled down have fun with the decoration. I used a simple butter icing with a bit of red food colouring (to make it go pink). You make butter icing by beating 75g of butter till soft, add and beat in gradually 175g of icing sugar. To that I add bit by bit few drops of water till I get the right consistency I want for piping it on top… although I left it pretty simple on these.

Enjoy!

[Via http://wheredorootsbelong.wordpress.com]

Way of natural detoxification herbs

There are many forms of natural detoxification, at present, is to bring in more parts of the world all the time. You do not have any problems, natural detoxification, has met the individual needs of the process, they are mild, moderate or extreme.

Drug itself is one of the body's natural functions, but when the body is likely to fall into and the environment, pollution and unhealthy food the natural detoxification of toxic residue down the leftProgram to clean up the cleaning themselves, and the liver, kidneys and excreted in the process of their work efficiency, the state restored.

Natural detox natural detoxification methods can be in many different elements. Fresh organic fruits, vegetables and whole grains, diet is a natural detoxification program an important part, as a filter large amounts of water and special cleansing herbal tea, the use of complementary and consumption. Number of natural detoxificationPlan emphasizes the period of at least part of the hunger strike.

These natural detoxification process is the use of detoxification herbs generally regarded as one of the most simple and safest way to success. There are numerous clinical studies have shown that the cause of the drug in plants, there is no one unpleasant and harmful side effects of synthetic detergent system of linkages pharmaceutical company production. The body is able to identifyCleaning your own herbs and natural factors, the treatment process.

What are some excellent herbal detoxification
these amazing natural antidote What?

Dandelion leaves and roots is the most widely used natural antidote, because they will help purify the blood of the body, especially the isolation and suppression of the immune system toxins important. Dandelion also supports the increased bile flow, in theFat metabolism.

However, the dandelion is just a number of natural detoxifying herbs In addition, garlic may be a good thing, sitting in his kitchen, on the shelf. You may not know, every time you eat in your favorite Italian recipe of garlic, you will be shot down by a natural irritable bowel. Garlic can help you get rid of mucus from the colon of toxic build, it will reduce the elimination of its efforts to make your bowel movements easier.

Licorice is anotherWonders of the natural detoxification plant, will add a wonderful sweetness to your herbal tea and improve your immune system to help combat a virus or bacterial invasion, the immune system to more resources, eliminate waste.

The most important factor in milk thistle, silymarin, is a known liver cleansing and restoration, while the liver is the second clean-up authority authority in the skin. When the liver to fulfill it should, then all of your other organs of the position, so that their respective workBest. However, milk thistle should be used as a natural detoxification supplement because of its active ingredient is not released, as a tea to prepare.

[Via http://alcoholdetoxtreatments.wordpress.com]

Friday, February 12, 2010

Healthy Snack Substitutes: Eat This, Not That

Just because you want a giant slice of chocolate cake or a plate of fries doused in ketchup doesn’t mean you should have that. And with the help of Good Housekeeping’s food substitution guide, it’s easy to pick a lower-calorie alternative. Here’s a quick sample; see the full feature (link below) for other suggestions:

You Crave

Eat this

Dish Calories Dish Calories Jelly-Filled Doughnut 290 Jelly-Jammed Ladyfinger 55 Deli-Style Potato Chips 105 Quick Chips 15 Milk Shake 420 Fruit Smoothie 165

Link: Healthy Snack Substitutes Guide

Photo by Gudlyf

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[Via http://etcblog.collectionsetc.com]

Blackberries

Last berry post for the week, I promise.

On the left: home-grown blackberries from my incredible edibles thornless blackberry (currently shrouded in fine-meshed wired to prevent chicken attacks). On the right: foraged wild blackberries from a secret spot in Lower Hutt.

My home-grown berries are spectacularly plump and juicy – a great investment plant. But I’m never going to tire of foraging. There’s just something about finding food for free that gives me a small thrill.

I’m thinking about making a blackberry and apple pie with my haul, maybe this one by Mr J. Oliver?

[Via http://suminhorto.wordpress.com]

Wednesday, February 10, 2010

Garlic and Herb Cheese Spread

I studied abroad in Paris when I was in college, which was a phenomenal experience on so many levels.  The food was amazing. One of the daily eats I got hooked on while I lived there was Boursin garlic and herb cheese spread, which I was ecstatic to find out we have in the States.  But the stuff is really freaking expensive and I had a hard time paying $6-7 for what amounted to about half a cup of spread.  I lucked out in finding a recipe for it in one of the regional cookbooks I received as a wedding present some years later.  It was PERFECT and lovely and so much cheaper than the grocery store.  Over the years I have fiddled in order to lower the fat and calorie content (as it was hefty with full fat butter, sour cream, and cream cheese).  The recipe that follows works out to approximately 25 1 tablespoon servings at 34 calories and 3 grams of fat.  It makes for a fabulous spread on crackers, veggies, sandwiches, and pita chips.

Ingredients:

  • 1 8 oz. block of 1/3 less fat cream cheese
  • 1/3 cup light sour cream
  • 4 tablespoons of Smart Balance Omega Light buttery spread
  • 1 glove garlic, finely minced
  • 1 tablespoon dried chives
  • 1 tablespoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried dill

Directions:  Combine all ingredients in food processor and blend until smooth.

Printable version.

This recipe on Tasty Planner.

[Via http://potsandplots.wordpress.com]

'Grey Gardens' and avgolemono

There’s a Greek restaurant at the bottom of Fremont Ave near the bridge called Costas Opa. It was here that I had my first experience with avgolemono soup; the Greek lemon and egg soup. Whipped eggs make the soup thick and lemon juice makes it heavenly. I found a recipe on Delish and decided to try my hand and whipping eggs and trying to cook slowly.

I started out by de-thawing 3 chicken breasts and simmering 6 cups of low sodium chicken broth and two cups of water on the stove. I simmered the chicken in the broth for about 10 minutes cooking it through, then I took it out and cut it up into chunks on a plate. The recipe called for long-grain rice, but I really like orzo (and had a half-empty box) so I used that instead. After the orzo was cooked, I turned the stove onto low and I beat three eggs and 3+ tablespoons of lemon juice. The recipe said to use a glass or stainless steel bowl, so I used a small glass Pyrex bowl and definitely thought I was going to break it. Luckily, Pyrex is an amazing brand and withstood the constant beating. I slowly mixed in a cup of the warm chicken broth until it was frothy, then slowly mixed all that back into the big pot. After that was all said in done, I stirred in the chicken and bowled up some!

Salad and soup, yummy

Sorry it’s a bit dark. I really need to find a better way to take pictures of all my creations. My roommate made this awesome light box for her art projects, but we need to find a bigger box! I also need to invest in some plain dishes.

The soup turned out really well. It’s been a long time since I’ve had avgolemono so it’s hard to compare it’s hard to compare the two. My soup definitely could’ve used more lemon juice and probably some salt. I figured since I was using chicken broth I didn’t need any, but apparently low sodium actually does make a difference… So the recipe says that to reheat the soup, warm it in a pot so you don’t end up actually cooking the egg. Well, I’m taking it for lunch tomorrow, and here’s to hoping I don’t end up with an orzo and chicken omelette… Question of the day – worst reheating incident that’s ever happened to you?

[Via http://fatkidconfidential.wordpress.com]

Monday, February 8, 2010

Weekend Dish #2: Savory Slow Cooked Beef Tips

This dish doesn’t look like much. In fact, it sort of looked like slop before it was cooked and it kind of looked like dog food after it was cooked. But I have to give it props: it tasted pretty good.

It’s an unassuming dish. (I like that word: unassuming. I think it’s because I’ve always liked unassuming people. People who catch you by surprise–people you don’t necessarily expect great things from–great conversation, or imaginative things. They’re typically just a little on the quiet side, because their policy is “better to remain silent and be thought a fool than to speak out and remove all doubt.” Abraham Lincoln said that, but it happens to be one of my husband’s favorite sayings. He’s one of those unassuming people that catches others off guard. But I digress.)

I enlisted Autumn’s help in the creating of this, and another dish, this weekend. It’s just a lot easier to let someone else do the egg cracking and the stuff-dumping while I wield the camera, I found.

Anyway–here goes. Don’t let the appearance of this dish get you–after all, don’t you typically throw off all of the “pretty” stuff on your plate as soon as you sit down in a restaurant? This is comfort food, plain and simple. It’s easy and soothing and tasty, and who doesn’t need that?

Savory Slow-Cooked Beef Tips

 

1 lb beef tips

1 can cream of mushroom soup

1 pkg onion soup mix

1 cup lemon-lime soda

1 small green pepper, chopped

 

Spray a crock pot with non-stick vegetable spray. Spread beef tips along bottom.

 

Mix together the cream of mushroom soup and soda, adding soda slowly so soup will not be lumpy.

 

Add onion soup and green pepper to soup mixture and stir until incorporated.

 

How do you like those lovely lime fingernails?

 

 

Pour soup mixture over top of beef tips. This is how un-delicious it will look. Ignore this, and your compulsion to throw it out. You’ll soon notice a great smell emanating from the crock pot.

 

Cover and cook on low for 6-8 hours. Serve over egg noodles. This is how un-yummy it will appear—kind of like dog food. Ignore this, too, and shovel away. It really does taste good, I promise.

 

 

Printable Directions:

 

Savory Slow-Cooked Beef Tips

 

1 lb beef tips

1 can cream of mushroom soup

1 pkg onion soup mix

1 cup lemon-lime soda

1 small green pepper, chopped

1)      Spray a crock pot with non-stick vegetable spray. Spread beef tips along bottom.

2)      Mix together the cream of mushroom soup and soda, adding soda slowly so soup will not be lumpy.

3)      Add onion soup and green pepper to soup mixture and stir until incorporated.

4)      Pour soup mixture over top of beef tips.

5)      Cover and cook on low for 6-8 hours. Serve over egg noodles.

[Via http://hintonrae.wordpress.com]

Soup season

Maybe it’s the rainy weather we’ve been having. Maybe it’s the tradition of winter foods. Somehow Mr. Clouds in the Night Sky and I have been thinking an awful lot about soup lately. Have you noticed how truly pitiful the selection is in the supermarket? I don’t care who’s name is on it, or who’s picture is on the can–that right there is the problem: if it’s in a can, it won’t taste like real soup. Now, I say this as a born-and-bread bred Campbell’s soup person. My mom used to make me Cream of Mushroom soup when I was sick, as a special treat. I probably had Campbell’s Minestrone soup once a week every week between the ages of 9 and 17. Alas, those happy golden days are no more. Nooooo, now I’m not satisfied unless it’s extraordinary freshly made soup.

Tonight: Split Pea Soup

Another soup I’ve never made before, but I had kept the ham hock from a Christmas ham, and this seemed like the perfect time to use it. True, I was fantasizing about one of those cassoulets that are days in the making, but then I woke myself up.

So green!

Anyway, a bag of dried split peas, some sauted onions with a dash of cayenne, some chopped celery and carrots, a couple of bay leaves, tarragon, and thyme. I also put a glug of balsamic vinegar in with the water I added (again I rue the lack of  chicken stock in my pantry!), and threw in a handful of brown rice towards the end (I had added the amount of water specified in the directions, but it seemed way too watery for me, thus the rice–plus I like a little more heartiness).

Cayenne and Tarragon from Pharmer Phil

And, voila: Split Pea Soup with ham and a garnish of sour cream

Very satisfying and rich!

[Via http://cloudsinthenightsky.wordpress.com]

Friday, February 5, 2010

Scrambled Eggs at Work

So, I learned this morning that I can cook up to four eggs in a paper bowl (more with a bigger bowl I’m assuming) if I (1) scramble them and (2) put them in the microwave for 2:30.

Not only do I get my eggs quickly, but I get free entertainment as well: watch as the egg-mountain rises up out of the bowl.

The only mess? My eggshells and bowl (and fork if I don’t clean and re-use it).

[Via http://joescupofjoe.wordpress.com]

National Homemade Soup Day

Udon with Mushroom Broth, Cabbage, and Yams

From Bon Appetit

10 cups vegetable broth

3 cups water

1 1/2 cups coarsely chopped fresh cilantro

1 1/2 ounces dried shiitake mushrooms, rinsed

3/4 cup thinly sliced peeled fresh ginger

2 lemongrass stalks, outer dark layers removed, all but bottom 4 inches cut off and discarded

2 6-inch strips dried kombu

2 teaspoons tamari soy sauce

1 teaspoon unseasoned rice vinegar

2 cups 1/2-inch cubes peeled yams

5 ounces snow peas, trimmed

4 cups 1/2-inch-wide crosswise slices cored Napa cabbage

5 ounces slender carrots, peeled, thinly sliced on diagonal

10 ounces Japanese-style udon noodles or soba noodles

1 cup sliced green onions

1/4 cup matchstick-size strips peeled fresh ginger

4 to 6 ounces semi-firm tofu, cut into 1/2-inch cubes

Sambal oelek

Tamari soy sauce

Broth

  1. Bring broth and 3 cups water to simmer in large pot over medium heat. Add cilantro, mushrooms, sliced ginger, and lemongrass. Cover; simmer until mushrooms are tender, about 30 minutes.
  2. Rinse kombu; add to broth. Simmer 1 minute. Using tongs, remove kombu and mushrooms; discard kombu.
  3. Transfer mushrooms to work surface; cut off stems and discard. Cut each mushroom into 3 to 4 strips.
  4. Strain broth through fine-mesh strainer into another large pot; discard solids in strainer.
  5. Add tamari and rice vinegar to broth.
  6. DO AHEAD Can be made 1 day ahead. Cover and chill mushrooms. Cool, cover, and chill broth.

Garnishes

  1. Bring large pot of salted water to boil. Cook yams until just tender, 4 to 5 minutes. Using skimmer, transfer to medium bowl. Cook snow peas, cabbage, and carrots separately until crisp-tender (snow peas, 30 seconds; cabbage, 1 1/2 minutes; carrots, 2 minutes). Using kimmer, transfer vegetables to separate bowls. Reserve cooking liquid.
  2. DO AHEAD Vegetables can be cooked 2 hours ahead. Let vegetables and liquid stand at room temperature.

  3. Bring cooking liquid to boil. Sprinkle with salt. Add noodles; cook until tender but still firm to bite, stirring often. Drain; rinse.
  4. Meanwhile, bring vegetable broth to simmer. Add green onions and ginger strips. Season with salt and pepper.
  5. Using tongs, divide noodles among bowls. Divide mushrooms, yams, snow peas, cabbage, and carrots among bowls, each in separate mound. Divide tofu, if using, among bowls. Ladle broth over and serve, passing sambal oelek and tamari separately.

[Via http://2010foodproject.wordpress.com]

Wednesday, February 3, 2010

Cooking Your Life

Since preparing meals for the household falls to Chao Chou, it is no surprise that the Dogen’s Tenzo Kyokun, Instructions for the Zen Cook, gets a read every now and again. This tasty morsel floated up off the pages:

Even when handling just one leaf of a green, do so in such a way that the leaf manifests the fullness of its potential, which in turn, allows the illumination of buddha to radiate through it. This is a power of functioning whose nature is incapable of being grasped with the rational mind and one which operates without hindrance in a most natural way. At the same time, this power operates in our lives to clarify and settle activities beneficial to all living things. From the Zen Kitchen to Enlightenment: Refining Your Life – Dogen and Uchiyama

Reminded of something me-self scrawled after playing tenzo at a sesshin sometime back.

Cooking curry

with cayenne.

Hot! Hot!

Mañjusri

comes-up

out the pot.

Popped him

with a spoon.

“Get out!

We don’t need you!”

Cayenne’s hot, hot. Hot.

These days more like . . . It is almost pleasant here. Weenie-roasting weather.

[Via http://chaochou.wordpress.com]

Cross-cultural feasts

I’ve been meaning to write about my Christmas holidays for many weeks now.  Even though it’s now February, I’m still compelled to share my adventures.

Over the years, we have been invited to many Christmas open houses and parties. Some have been more adventurous than others – a few of my favorites involved singing carols, playing chimes and observing various Christmas traditions.

This year we were invited to our friends’, Adrian and Amy’s, house. They moved to California with their daughter Alexa two years ago and like any newcomers making their way into the community, they have done their share. I met both through tennis (my favorite sport these days), where Adrian is a local tennis coach. On December 24th, they hosted a Christmas Eve open house, just like how Amy’s parents did back in Western Kentucky where she grew up. This year she was fortunate to have her parents, aunt and uncle, her sister and her grandparents in town for the holidays.

Amy and Family

Amy (on left) her parents and her sister

I was amazed at the grand feast that Amy had prepared for her guests. Boiled Custard, champagne and wine flowed. I have never had such thick and sweet custard, and before I knew it I had gulped down three cups of yummy custard.

Amy's Christmas Feast

Amy's Christmas Feast

As is customary in Amy’s traditional Christmas Eve feast, the array of food included meatballs, ham and biscuits. The country ham, which was cured in salt, was shipped in from Kentucky. The biscuits, which they called angel biscuits, were made from yeast dough instead of the regular biscuit dough. With a dollop of pepper jelly, the ham biscuits were a delicious combination of sweet and spicy.

The feast continued with steamed shrimp served with cocktail sauce and lots of horseradish sauce, served warm. She then had me try Captain Rodney’s dip, an annual treat that Amy’s aunt brought to their Christmas Eve party when she was growing up in Kentucky. It includes cream cheese and sharp cheese baked and garnished with cracker crumbs, bacon pieces, with green onions with scotch bonnet pepper sauce drizzled on top and served with crackers. That was a dip never to be forgotten! I then enjoyed trying another dip – spinach with water chestnuts served in a bread bowl. Both were delicious and fulfilling. For dessert, there was German chocolate cake, fresh coconut cake, mocha chocolate torte, cheese cake with cranberry and grand marnier sauce as well as chocolates. As you can imagine, I completely over indulged! This was my first time experiencing a Kentucky Christmas and it was one I shall not soon forget!

My other friends, Catherine and Christopher, have a unique tradition for Christmas. They choose a different country to celebrate each Christmas and this year, to my surprise, they chose India. Catherine, who has attended and hosted our cooking demos, said she “…felt confident cooking Indian after attending some of the Neeliyam cooking demos.” I was so pleased that my demos had inspired her to try Indian cooking in her own kitchen.

Catherine wisely did her prep the day before Christmas. I think this was a key to her success. So what was on the menu? Hors d’oeuvres included Butternut Squash Soup as well as Samosas and Golgappa chaat, served with mint chutney. Catherine raved about the Golgappas and said they were “easiest thing in the world” to make and were a “HUGE hit…delicious!” The main entree included palak paneer, fish molee, 3C rice, dal, pappadums, coconut chutney. For dessert Catherine served cardamom cookies – a perfect finishing touch!

Catherine making Samosas

Catherine making Samosas based on my recipe

According to Catherine, all present enjoyed the meal – including her two young boys. I send Catherine congratulations on successfully bringing new tastes to her table. I only wish I was there on Christmas to taste her Indian feast!

Are you feeling adventurous too? Try out my Indian recipes in your own kitchen. I’d love to hear all about it.

[Via http://neeliyam.wordpress.com]

Monday, February 1, 2010

Bread Take 2: Banana Bread

It seems like I’m on a roll for making bread!

On Saturday I made carrot bread. I was surprised at how easy it is to make, and it really doesn’t take a long time! In around 30-45mins I had the mixture ready to go into the oven! Unfortunately I think the bread, which tasted more like cake, also tasted a bit oily. However, this did not put me off one teeny weeny bit!

So today as I was eating the piece of carrot bread I took with me to uni, I started thinking of all the surplus bread ingredients we had at home. Then I decided to look at bread recipes on Domestic Sluttery…weeeee. Hmm…any inspiration?

I came across a recipe for banana bread! Hmm…we have those three blackening bananas…maybe I should do something with them? Definitely! So I looked for ‘Healthy Banana Bread Recipes’ :)

So when I came home I went directly to start making the banana bread…weeee! I mixed the dry ingredients, I mashed the bananas, and added the other wet ingredients, then I mixed all together. All that was left was to wait for Michael to come with an orange and vanilla essence from the shops (I met him going to the shop on my way in, so decided to add to his errands :D ), and voila! The banana bread is in the oven…weeeee!

The recipe?

Here it goes!

Healthy Banana Bread Recipe

http://www.grouprecipes.com/59579/healthy-banana-bread.html

Ingredients 

  • Combine in a large bowl:
  • 2 c whole spelt flour (or whole wheat or barley – or a mix of flours)
  • 1/2 tsp salt
  • 1/2 tsp soda
  • 1 tsp baking powder
  • -
  • Combine separately:
  • 3 lg very ripe bananas (about 1&1/2c) – mashed
  • 2 eggs
  • *1/2 c brown sugar or sucanat
  • 1/2 c milk or substitute
  • zest of a lemon or orange (optional)
  • 2 tsp vanilla or 1 Tbsp dark rum
  • -
  • Mix wet and dry until just incorporated.
  • -
  • Optional: Fold in approximately:
  • 1/2 c chopped walnuts or pecans
  • 1/3 – 1/2 c dark chocolate pieces
  • 1/2 c chopped dates

Directions 

  1. Pour into a generously greased and dusted loaf pan – any smallish pan will work.
  2. Bake at 350 for about 50 min – a toothpick inserted in center should come out clean.
  3. Wait 10 minutes before removing from pan and placing on a rack to cool.
  4. Enjoy :-)
  5. * For sugar-free or a lower-sugar banana bread, replace the sugar with 1/3c of unsweetened fruit juice concentrate (apple, orange, white grape), agave syrup, maple syrup or honey.
  6. Originally posted on pattycake

I used honey instead of sugar, and used the zest of an orange…just in case you were wondering :)

PS: Right now I am so happy I made the banana bread…I have a feeling that that will be my meal for today! Michael is making rice which should be inspired by the Maltese ftira filling! Unfortunately he proceeded to buy all the things I don’t like! AAAA…like chick peas (blehhh!), capers (only good in ftira and the fish sauce my aunts make), tuna in spring water (why why why??? it just tastes of preservatives!). At least the olives are half-way similar to what I like…so I can live with that…Wish me luck!

PSS: Normally I always love whatever Michael cooks…he’s definitely a much better cook than me…much better with his flavours etc. However I have seen that when he tries to make Maltese/Mediterranean inspired food…he’s not the best with the flavour mixing…especially for someone who has such strong opinions on the flavours and the flavour mixtures having grown up with it…I’m waiting for the result with bated breath!

[Via http://annuca.wordpress.com]

Simmered Star Anise Beef, Superior Stock and Egg-flower Soup

I’ve always wanted to cook with star anise, but never had the courage.  It’s an eight-pointed, hard spice, rather pretty and very, very strong.  I remember seeing it’s shape floating in the dark, rich broth that cooked the tender, flavorful beef my dad cooked in his Beef Noodle Soup, and sometimes caught a glimpse of one or two in adventurous kimchee mixes.  It’s a spice that’s so strong, a couple will flavor an entire pot with a fragrant, licorice/ aniseed taste. 

Looking at the recipe for Basic Anise Beef 1, I was really skeptical as to how that would transform into something edible.  I mean, to cook a tough, cheap meat like chuck for a couple of hours in barely enough broth to go halfway up the side?  It sounds like a recipe for getting use out of your dental floss. 

Well, a little bit of a miracle happened.  I followed the simple directions, browned the beef and added the ingredients, and it slowly transformed into this savory, delectable dish that even Kevin liked!  I brought a pound to my mom and brother, and it was gone when I dropped by the next day. 

I remembered that I’d learned something while watching Julie & Julia – in order to properly brown beef, you have to dry it thoroughly.  I did, and then recalled that garlic releases it’s flavor best when crushed with the side of a big kitchen knife.  The result was a delicious beef dish that can be served sliced very thin, with rice and a side vegetable for a complete meal.

Braised Anise Beef 1

 2 pounds beef chuck

 1 garlic clove

 2 tbsp oil

3 tbsps soy sauce

 1 tbsp water

 1 tsp salt

 1 tsp sherry

 dash of pepper

 2 cloves star anise

 1 tsp sugar

1. Leave beef whole.  Crush garlic with the flat side of a large kitchen knife, but keep the clove whole if possible.

2. Dry beef thoroughly with paper towels,  Heat oil in a heavy pan.  Brown beef on all sides.

3. Add garlic, soy sauce, water, salt, sherry, pepper and star anise.  Simmer covered for one hour. 

4. Turn the meat and add the sugar.  Simmer for one more hour. 

 This beef can also be sliced thin and served on an appetizer platter.

Superior Stock, or “gao tang,” is really just chicken and pork bones simmered for hours.  The combination gives a rich, yet clean flavor that goes a long way.  Most Chinese soups should be made with this stock whenever possible.  I usually take a weekend day and make several batches to freeze for later. 

A word about resources – one of the happiest places on Earth for me is the 99 Ranch on Sepulveda and Victory.  For those of you who haven’t been there, it is a Ralph’s-sized supermarket filled with Chinese cooking supplies, as well as an array of Asian vegetables and a great meat department.  For the stock, I grab a $2 bag of pork bones on top of the meat case, a $2 package of cut-up chicken bones, some scallions, ginger and veggies from the produce section and have a delicious stock that I can use for at least two soups for about $5.

Secondary or Superior Stock

1 chicken carcass or about

1 lb of raw chicken bones

3 slices of fresh ginger

2 lbs pork bones

 1 leek, or 2-3 scallions, cut into big sections

1 cup vegetables, such as carrots and onions

8 cups water

1/2 tsp salt

1. Cut up chicken into chunks, if whole.  Place in stockpot with pork bones, barely cover with water and bring to a boil.  Drain water into sink. 

2. Add 8 cups water to the bones and the leek/ scallions.  Bring to a boil.  Reduce heat to low and skim the surface scum with a ladle.  Simmer covered for at least two hours. 

3. Dice vegetables and add to the stock.  Simmer for at least another 15 minutes.  Strain stock and use, refrigerate or freeze.  Frozen stock should be used within 3-4 months. 

I have to admit, the first boiling of water wasn’t in the book, but it’s the way I was taught to deal with meat growing up.  The first round of boiling gets rid of the “raw” taste of meat, prepping it for the main part of the cooking.

In regards to the bones, I like to strain them onto a plate and pick at them during cooking.  The pork especially, has delectable marrow well-suited to picking out with a chopstick. 

Egg Drop Soup is a very simple dish, typically made with broth, scallions and beaten eggs drizzled in simmering stock to form the “flower” part of the egg flower soup.  I’ve made it several times, just by guessing.  But I’ve never made it with this incredible stock!

 

The result was brilliant.  The bright scallion garnish added just the right amount of contrast to the deep flavor of the soup, and served in little Chinese soup bowls with ceramic soup spoons, makes a very elegant appetizer.

 

Egg Flower Soup 1

2 eggs

2 tsp water

2 scallions for garnish

1 tbsp water

6 cups Superior stock

1/2 tsp sugar

3/4 to 1 tsp salt

1 tsp sherry

1 tbsp soy sauce

1. Beat eggs and stir in water.  Mince scallions.  Blend cornstarch and remaining cold water in a small bowl with your fingers into a smooth paste. 

2. Bring stock to a boil.  Reduce heat to medium and stir in sugar, salt, sherry and soy sauce.

3. Add cornstarch paste and cook, sitrring, until soup thickens. 

4. Reduce heat to low.  Pour eggs in slowly, stirring continuously until they “flower” into the soup. Turn off heat.

5. Ladel into bowls and serve garnished with scallions.

[Via http://athousandsteps.wordpress.com]