Archive for garlic

STEAMED SEA BAS

Posted in Cooking, Family, Friends, Personal, Random, Recipe with tags , , , , , on July 7, 2010 by buttercup600

I use “steamed” in quotes because this dish forgoes the traditional method of steaming in a covered wok in favor of a more contemporary technique: the microwave. Before you shun me, just try it. The fish ends up steaming in its own juices, and soaks up all the great flavor of the seasonings, fresh ginger and scallion.

Ingredients:
4 (6 oz.)  sea bass fillets (or 1 1/2 lb. sea bass steak, you can commonly find these frozen in Asian-marts, just it thaw out first)
Pinch of salt and white pepper
1 teaspoon cornstarch
½ teaspoon black bean garlic sauce , 2-3 slices peeled ginger
2-3 pieces scallion
1 teaspoon soy sauce for seafood 
1 teaspoon vegetable oil

Preparation:
1. Rinse and pat dry fish.
2. Sprinkle salt, white pepper, and cornstarch on both sides.
3. Coat all over with black bean garlic sauce.
4. Julienne the slices of ginger; place on top of fish.
5. Remove the wilted tops and root ends of the scallion. Make a slit, splitting the bottom white part lengthwise. Cut on the bias in 2 inch pieces.     The pieces will look large, but don’t worry, they will shrink when you cook it; place on top of fish.
6. Drizzle the soy sauce and vegetable oil on top.
7. Cover with plastic wrap and microwave for about 8 minutes.

Serve the fish over some white jasmine rice or soba noodles and you’ll have a light, summer dinner ready in no time.

PORK AND SHRIMP DUMPLINGS

Posted in Cooking, Daily Life, Family, Friends, People, Personal, Random, Recipe with tags , , , , , , , , , , , on July 2, 2010 by buttercup600

Dumplings are a bit of a time commitment to make, but if you can manage,  it’ll go by in a flash, and you’ll all be rewarded with more homemade dumplings than you can eat in one sitting.  It’s fun and you can stock the freezer, ready to boil for any given easy weeknight dinner.

Ingredients:
1 pound ground pork
½ pound shrimp, peeled, cleaned, tails removed
8 dried Chinese mushrooms (1/2 cup after finely chopped)
1 onion (1/2 cup after diced and browned)
½  cabbage (1 cup after finely shredded)
2 eggs
3 tablespoons mushroom-flavored soy sauce
2 tablespoons oyster sauce
1 ½ teaspoon sugar
1 teaspoon sesame oil
1 teaspoon salt
2 packages round wonton wrappers (1 pound each)

Preparation:
1. Soak the dried mushrooms in hot water for about 15 minutes until softened. Squeeze the excess water out, remove stems, and chop into a fine dice.
2. Dice the onion and brown in a frying pan.
3. Finely shred the cabbage until you have 1 cup.
4. Place the shrimp in a food processor and pulse until it is a chunky mixture. Be careful not to over-process, you don’t want to create a paste.
5. Combine the pork, shrimp, mushrooms, onion, cabbage, 1 beaten egg (reserve the other one to make an egg wash), and all the remaining seasonings.
6. Knead the mixture with your hands until just combined. Cover and chill for 10 minutes.
7. While mixture chills, line a few large baking sheets with paper towels and dust lightly with flour.
8. Take one of the wonton wrappers and place a small mound of filling in the center (don’t over-fill or it will be hard to seal). Dip a finger in the egg wash and dab a little on the bottom half of the wrapper. Fold the top edge over and press to seal, creating a half-moon shape.
9. Moisten the curved edge again, and using the thumb and forefinger of one hand, form pleats. Place the dumplings on the lined baking sheets as you complete them, arranging them in 1 layer so they don’t stick to one another.
10. Cook the dumplings in a pot of boiling water (they’re done when they float), or in a hot pan. If pan-searing, heat vegetable oil in a skillet until hot, but not smoking. Fry the dumplings until the bottoms are lightly golden, about 2-3 minutes, then add ½ cup water, cover with a lid, and cook until the liquid is evaporated and the bottoms of the dumplings are crisp, 8-10 minutes.
11. Serve dumplings immediately with dipping sauce.

Dipping Sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons minced green onion
4 tablespoons sweet soy sauce
1 teaspoon sesame oil
½ teaspoon spice vinegar
½ teaspoon sugar

FRIGGIN FLU!!!

Posted in Daily Life, Dreams, Emotions, Family, Friends, Life, Musings, People, Personal, Ramblings, Random, Reflections with tags , , , , , , , , , , , , , , on June 16, 2010 by buttercup600

 

I have a cold!!!!!  One of those yucky, retarded, dumb winter colds that makes you feel like hell and last forever!  I felt it coming on when I woke up yesterday morning, my head felt like it’s been hit by a bus and it sucks…that is all I can say!  Last night I went to bed quite early, dosed myself with some cold medicine and fell asleep soon after. 

I woke up with a bang at 2am this morning, thinking there was someone at the door (I was positive I heard the doorbell rang) only to realize it was a dream…..I must have had  hallucinations  from the medicine I took last night and Coco would have barked if there was someone anyway!  I have heard of people with inner alarm clocks, but not inner door bells!

I’ve used about 330 tissues in the past 24 hours (for real), sucked about 4 boxes of throat tablets to try to relieve my burning throat and my nose looks like a friggin overripe tomato.  And this morning I am about 90% deaf in both ears!  My grandmother believed that you should drink warm milk with crushed garlic (or warm beer!!) …they’re supposed to make you feel better.  No kidding!!  I think after you puke all that milk and garlic out, you certainly will feel better.

Apart from feeling very sorry for myself today, lots of vitamin C and some fizzy orange drink, soup …..and another 6 boxes of tissues might be on the menu!!  I have to run…think I heard the doorbell again!!   Snif-snif:)

I think I’ll make my friend’s wonderful Vitamin C recipe soup….http://lifeinarecipe.wordpress.com/2010/06/13/conscious-living/ Thanks Cindy oxo

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CHICKEN SOUP

Posted in Cooking, Recipe with tags , , , , , , , on June 16, 2010 by buttercup600

Cold and flu season is upon us.  This is my version of a simple soup to make you feel better.

Chicken . Dice 1 large onion
Chop 3-4 stalks of celery
Chop & peel 4-5 large carrots
Mince 4-5 cloves of garlic
Peel and mince 2 inches of ginger
Chop handful of parsley and cilantro, or other desired herbs.

Add ¼ cup of olive oil to a big soup pot. Cook on medium-high the onion, ginger, garlic, and celery until soft (about 4 minutes).
Salt and pepper chicken and add whole chicken to pot. Brown all sides.
Cover with quart chicken stock and enough water to cover the chicken. Add the carrots and 2 bay leaves.
Bring soup to a boil then turn heat down to simmer. Cook until chicken is done (about 20 minutes).
When chicken is thoroughly cooked, remove the meat from the bones and put back into pot.
Add chopped parsley and cilantro.
Add red pepper flakes if you would like some spice.
Enjoy and let the healing begin!

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