Friday, July 30, 2010

Beat the Heat

Another way to beat the heat when it is 95+ degrees is to go out to dinner.


I know, genius, right:P.

Wednesday, July 28, 2010

Beat the heat

I am a cooker of mass quantities. I should be surrounded by teenage boys who play multiple athletics (no-not for that reason) because I would love to feed them.

My refrigerator is considered full by most people's standards when I consider it empty (my definition of empty is when I can see all the way to the back of it).

But there is one advantage to this. I cook mass amounts of food every few days and them just reheat them on the other days so I do not create a hot mess in the house. When it is 95 degrees every day, it helps. So I will make 12 drumsticks, then eat some for dinner, make some for chicken salad, and use the rest for burritos later. It is a beat the heat strategy.

Also, I like to cook mass quanities. It makes me feel like a cafeteria or something.

Sunday, July 25, 2010

Barker Stuffed Peppers

We were at a friend's house for dinner. He had these peppers and he asked what should we do with them. I suggested stuffing them.

So we sliced them in half:
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Filled them with browned ground beef, feta cheese, mint, 5 Ritz crackers, garlic, a bit of tapenade:
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Sealed them closed:
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Put them on the grill until they looked like this:
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Thursday, July 22, 2010

Slow Roasted Tomatoes

I have a lot of tomatoes. A LOT. I wanted to try canning, but for some reason, I find it intimidating.

So instead I slow roasted them:
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That whole pan fit into this Bonne Maman jam jar:
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Minjenah's slow roasted tomatoes

20-30 ripe Roma tomatoes, sliced in half
Olive oil
Salt
Pepper

Heat oven to 210 degrees. Place to tomatoes, cut side up on a half sheet pan with parchment paper. Drizzle with olive oil, salt and pepper.

Bake for about eight hours.

Wednesday, July 21, 2010

Hogs and Dogs

Yesterday, we stopeed for lunch at Hogs and Dogs. We got hogs.

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And baked beans and potato salad.
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Sunday, July 18, 2010

Getting The Good Stuff

My mother is a master orderer at restaurants, especially Asian ones. She always knows what is the best stuff and she likes to order a lot. This is our lunch from today from the Golden Buddha. My mom did ALL the ordering.

This is called the Combination Cold Plate. Isn't it lovely?
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It is a salad with shrimp, eggs, pork, cucumber, carrots, mushroom and jellyfish tossed with flat wide sweet potato noodles in a hot Chinese mustard.

This is Yohboh's favorite: Hot Empress Chicken
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It is butterflied chicken wings in a hot sweet sauce of garlic, ginger and chilies.

This is clear Sweet and Sour Pork.
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It is the sweet and sour pork made famous by mall food but without the pineapples, cherries, corn syrup and ketchup (yes they really put all that in sweet and sour pork). This is much more tangy and less cloyingly sweet. You can actually taste the pork.


This is Combination Seafood:
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This is shrimp, scallops, sea cucumber, squid and various veggies in a oyster sauce.

This is Sauteed Strip Seafood:
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It is shrimp, scallops, bits of pork with bamboo shoots and woodear mushrooms.

Yeah, food-it runs in the family.

Thursday, July 15, 2010

I PICKED THIS

So I have been dutifully pollinating all the cantaloupes so I would get fruit:

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I GREW CANTALOUPE!

Tuesday, July 13, 2010

More Garden Goodies

This is what I picked today in 30 minutes. Anybody want some?

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Saturday, July 10, 2010

My Favorite Pasta

I have blogged about this before. This:
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I only make during the summer. You need to have garden tomatoes. You cannot do this with supermarket ones.

Minjenah's favorite pasta

Two large heirloom garden tomatoes
1 clove of garlic, minced
1 Tablespoon olive oil
1/2 cup basil leaves, chiffonade

8 ounces hot cooked pasta

Parmesan cheese

Chop up the tomatoes about an hour before you are planning to eat this. Put them in a bowl with all the juices that came from the tomatoes that are on your cutting board. Season liberally with salt and pepper. Add the garlic and olive oil. Leave it on the counter for about an hour.

Start the water for the pasta. Check your tomatoes. There should be a lot of tomato water that your chopped tomatoes are sitting in. Boil your pasta and drain. Reserve about a cup of the pasta water if your tomatoes are not juicy enough. Add the hot pasta to your tomatoes. Toss to coat. The pasta soaks up the juicy tomatoes. If it looks dry, add the pasta water. If not, don't worry about it. Add the basil and cheese.

Summer in a bowl.

Makes two servings.

Thursday, July 8, 2010

Tzatziki

I read a few recipes for this and winged it. Also, this helped me use up my never ending cucumber supply.

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Tzatziki

1 32 ounce tub plain lowfat yogurt
4 cucumbers, peeled and shredded
4 cloves of garlic minced
Salt
Pepper


Put the yogurt in a coffee filter lined strainer over a bowl and drain the liquid. I let it drain for about an hour.

While you are waiting for the yogurt to drain, shred the cucumbers and squeeze out the extra water and mince the garlic. Put the dry cucumber and garlic into a large bowl.

When the yogurt is drained, add it to the cucumber mixture. Discard the liquid. Stir to comine and season with salt and pepper. Really good with veggies.

Tuesday, July 6, 2010

Dinna

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Steelhead trout, grilled chicken, sauteed veggies from my garden and a heirloom tomato. I should eat more fish.

Saturday, July 3, 2010

Breakfast Biscuit Sandwich

This is a breakfast biscuit sandwich with farm fresh eggs, bacon and cheese on a homemade biscuit.
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Or Cholesterol-ville.

Friday, July 2, 2010

Salsa

I love salsa. In college, I always wanted to eat Mexican for the warm chips and salsa. I really could have eaten that all night.

Since we have such a huge garden, I decided it was time for me to make salsa.

Garden Salsa

This is what I did:

Garden Salsa

1 Vidalia (pronounce Vah Dale Yuh) onion, finely chopped
2 limes
6 Roma tomatoes, finely chopped
1/2 bunch of cilantro, stems and all minced
10 dashes of hot sauce

METHOD:
Add the onion and limes together in a medium bowl and let them marinate while you chop the rest of the ingredients. Add the tomatoes, cilantro and hot sauce. Season liberally with salt and pepper.

Eat with tortilla chips.

This tastes better the longer it sits.

Thursday, July 1, 2010

Dinner

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Braised Short Ribs, Roast Chicken, homegrown eggplant, zucchini and crook neck squash sauteed and steamed broccoli.

Meals like this make yohboh happy.