See What I won

I hate to enter contests cos most often i will not win.  I have come to the conclusion that i will always have to work to earn something, even to the extent of 'singing for my supper', but this time it is different, i won a set of '4 kidishes' from Duralex through The Foodie Blogroll Contests and Rewards.  Thanks Foodie Blogroll and their sponsor, the dishes will come in handy as they are microwable and i use the microwave alot even my grand daughter mad Mac and Cheese with the bowl in the microwave.

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Cilantro Oil

Like i have said in my previous post on Cilantro Pesto, i came to like cilantro and use lots of it, adding it to lots of dishes especially soups. When you have more than you need of fresh cilantro and before they die on you, besides making Cilantro Pesto,  the next best option is to turn it into a infused oil,.  It is not quite the real thing, it is less pungent but it is there in your refrigerator, to put on almost anything - noodles, rice etc. 






Ingredients:

250 ml (1 cup) vegetable oil or olive oil
2 bunches of fresh Cilantro


Method:

.Drop the cilantro into boiling water for a few seconds and refresh in ice water.

.Squeeze the blanched cilantro dry.

.In a high speed blender/food processor, blend the oil and cilantro together for 30 seconds, strain it through a cheesecloth.




Serves
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Cilantro Pesto

I have a  hate-love relationship with this herb - Cilantro.  I used to hate this raw green leaf that sat side by side, closely clustered together with shredded green onions, like a couple who are in love and they were or still are, sitting on top of all dishes served in the restaurants.  At home, it was a different story, garnishes like these two never appear with our meals, cos we had to be frugal and garnishes were luxury,  perhaps that was why i hated garnishes, not because it did not taste good, it was because i have not eaten enough to like them.  Now, it is a different story, i don't know when i started to like these garnishes but i really love them.  Cilantro can be very expensive especially during the Chinese New Year Celebration in Malaysia but strangely and luckily, it is pretty cheap here.  The problem arises when it is cheap, i will buy a few bunches and cilantro don't keep so well and knowing this fact, have to find ways to use/cook them before they wilt.  Making pesto is one of the ways and pesto keeps well in the freezer until you need to use it.





Ingredients:

2 cups, packed, of cilantro, large stems removed
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile(optional)
1/2 teaspoon Kosher salt
1/4 cup olive oil













Method

In a food processor, pulse the cilantro, almonds, onion, chile(if using), and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.

Add more oil as needed for your use.
Makes about 1 cup.







Serves
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Potato Top Pie

This is a casserole lined with cooked meat and vegetables, topped with mashed potatoes, and baked.  You guessed right, Black Friday's lunch, leftover turkey and vegetables and of course leftover mashed potatoes. I dressed it up with more mixed vegetables and to give it another level, some diced cooked Brats were added.  What a lovely way to present your leftovers?  Don't mentioned that they are leftovers and no one will know, cos the casserole  tasted so much better than it looked.






Ingredients

2 cups diced cooked turkey
2 cups diced cooked brats
1 onion chopped
1-2 cups mixed vegetables(leftover or otherwise)
1 tbsp flour
1/2 cup stock/water
2 tbsp butter/cooking oil
Salt, pepper, other seasonings of choice

Leftover mashed potatoes or

1 1/2 - 2 lbs potatoes (3 big ones)
4 tbsp butter (1 stick)
1/2 cup milk/water/stock

1 egg for glazing

Method

1 Peel and quarter potatoes, start with cold water and boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 2 Tablespoons butter (1/2 a stick)/oil  in large frying pan.

3 Sauté onions in butter until tender over medium heat .  Add in 1 tbsp flour and saute until cooked. If you are adding vegetables, add them according to cooking time. Put carrots in with the onions, then add corn or peas either at the end of the cooking of the onions and carrots, or if using leftovers - add every ingredients in including the cooked meats.  Add in 1/2 cup stock/water and cook until thickened.  Season accordingly and put into a baking dish..

4 Mash potatoes in bowl with 4 tbsps butter amd milk, season to taste.

5 Distribute mashed potatoes on top of cooked meat and vegetables.. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well. Glaze with beatened egg.
6 Cook in microwave oven  on high for 2 - 3 minutes until bubbling.

7. Broil for last few minutes to brown.

8 Serve hot..









Serves
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HAPPY MOTHER'S DAY

I wish a Happy Mother's Day to MOMs all around the world. We should love, honor, and respect our Mothers every day of the year, of course, but this day is a chance to show MOM just how much she means to you. Mother's day is the occasion to pay rich tributes to MOM, who has had a great impact on our lives, a person whose love and care, knows no boundaries, a person who does everything to keep her children happy and joyous.

My Miracle Mother

Author: Joanna FuchsMom,




I look at you


and see a walking miracle.




Your unfailing love without limit,


your ability to soothe my every hurt,


the way you are on duty, unselfishly,


every hour, every day,


makes me so grateful


that I am yours, and you are mine.




With open arms and open heart,


with enduring patience and inner strength,


you gave so much for me,


sometimes at your expense.




You are my teacher,


my comforter, my encourager,


appreciating all, forgiving all.




Sometimes I took you for granted, Mom,


but I don’t now, and I never will again.


I know that everything I am today


relates to you and your loving care.


I gaze in wonder


as I watch you being you—


my miracle, my mother.


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Homemade Gluten Puffs

Making gluten the traditional way is time consuming. It calls for mixing 8 cups of flour with 3 to 5 cups of water and forming a dough. The dough is then kneaded and rinsed under running water to remove the wheat starch. After about 20 to 30 minutes of kneading and rinsing, which to me seems like a considerable amount of time, the resulting 2 or so cups of stretchy gluten is evident. At that point the gluten needs to be simmered in broth for at least 1 hour and up to 2 hours or more or deep-fried to make gluten puffs
Luckily there are some shortcut methods for making gluten that make it a convenient food to prepare. I have had the most luck using high gluten flour or vital wheat gluten, although I have found that until you become familiar with the texture you are aiming for during the mixing and kneading process, the results will vary somewhat.


The added benefit of using this method is that you can flavor the gluten during the kneading process by adding herbs and spices of your choosing other than the traditional ginger and garlic. You can use poultry seasoning or chicken flavor broth powder to make a "chicken" flavored seitan, or a blend with paprika, cayenne, fennel, garlic, and Italian seasoning for a "sausage" flavor. Flavoring is limited only by your imagination.

Ingredients:




4 ozs Vital wheat gluten
5 ozs lukewarm water
1/4 tsp salt




Method:




Put the wheat gluten in a large bowl.

Dissolve salt in lukewarm water and pour over the wheat gluten.
Mix into a dough and knead 8 to 10 times.

Cover dough and let it stand for 2 hours.

Heat a wok with 2 cups of oil and when temperature is 350 f, drop tiny pieces of dough to fry until golden brown.

The puffs are now ready for a variety of recipes.

Serves
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Hard Boiled Eggs

Cooking hard boiled eggs can be a hassle because you have to kor hui and kor chui in hokkien, jaga api and jaga air in Malay and in english, meaning you have to regulated the heat and the amount of water used.
Jean Scully was so kind to share this method of cooking the eggs whereby you don't have to worry whether they are over-cooked or under-cooked.


Ingredients:






Rice Cooker


2 sheets of Kitchen Towel


2 or more eggs(enough to put in a single layer in the rice cooker)

Method:




Wet 2 sheets of kitchen towels and wring out excess water.


Put them in the rice cooker

















Put 2 or more eggs on top of wet kitchen towels













Close the lid of rice cooker and press 'cook'.



When the 'cook' button is off and turns to 'warm' - eggs should be ready if they were in room temperature to start with, but if they were from the fridge, keep cooked eggs in the 'warm' function for a while to fully hard cooked the eggs.



Viola!! Hard boiled eggs
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