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16 May 2015 Leave a comment
in Cooking Tags: cold, Cooking, drinking, frosty, icee, lemonade, slushy, strawberry
1 20 oz blender bottle
juice and zest of one lemon
8 roughly diced strawberries
10-12 ice cubes
2-4 tsp sweetener (to your taste. I usually go 3 tsp of Apriva or a mix of Apriva and sugar.)
water
Fill bottle with the lemon juice, zest, strawberries, ice, and sweetener.
Add about 3-4 inches of water.
Blend.
Shake it up a couple times and blend again.
You may need to add more water to make it more of a drink.
This is a thick, fruity icee..
21 Sep 2014 Leave a comment
in Cooking, journal, reflections Tags: breads, Cooking, gluten free, pita, recipes, wraps
This weekend was an exercise in cooking gluten free while also cooking within my own allergies. I am that rare person who is allergic to all grains except wheat and rice. As a result, when I was asked to make something without wheat, it limited my playing field severely. I searched the internet and found a few rice based recipes, but when I compared the shopping list of what needed to be purchased, with purchasing something pre-made, well the difference was immense for ingredients that I probably would not use again before they expired. On top of that, I was also searching for a means to make my recipes work for a gluten intolerant person. So that meant no fillo dough, no wheat based pastry, and no homemade bread in my kitchen. Some would say at this point that I could still bake using gloves, but truthfully, I couldn’t. For me to bake with anything outside of wheat or rice was to basically make myself ill for the next 3-5 days depending on how much of the ingredients I inhaled.
So the hunt was on for creative ways to make my recipes still work. Luckily, I found a fellow blogger who posted a recipe for Kibbeh using Quinoa. That worked wonderfully since the event was about the “Crossroads: Silk Road” from the medieval perspective. I then found rice crackers and experimented with them for a crust for my vegetable tarts. I found that if I put two crackers down and added a piece of cheese between them that the bottom cracker remained crisp while the top on joined with the veggie tarts. Another friend suggested a watermelon based salad. So I hunted around for different recipes and wound up ditching almost all of them for my own concept of watermelon, mint, feta, and a raspberry vinaigrette.
I was still stumped for the bread, though. I kept looking around. I ran into many different wraps, etc, but nothing truly looked appetizing. The wraps I found looked bland and tasteless. I finally settled on a rice based bread that did the trick. So my question for those of you who are gluten intolerant, do you have a tasty recipe for a wrap that I can add? I wanted to make a pita or a wrap, but never did find a good one. If you do have a good recipe for one, please post a link below.
28 Jul 2014 8 Comments
in Cooking Tags: apples, cinnamon, Cooking, dessert, fillo, pecans, pies, single serving, sweet, tarts
This dish was a spur of the moment throw together at a party I went to at the beginning of summer. I had all the ingredients because of other things I was making and decided, “Why not?” These were not on a plate more than 5 minutes before they all disappeared despite all of the other food and desserts everyone else had brought. There’s just something about apples and cinnamon that says “Home” and “Happy”.
Apple Fillo Tarts
![IMG_0908[1]](https://sherylanne.me/wp-content/uploads/2014/07/img_09081.jpg)
Preheat oven to 400 (375 for dark pans)
4 apples peeled, cored, and diced (I use Granny Smith but others can be used as long as they are not soft and mealy)
1 stick of salted butter separated into 4 Tbs each
1 tsp cinnamon
3 Tbs dark brown sugar
2 Tbs white sugar
¼ tsp ginger (Optional)
¼ tsp cardamom (Optional)
½ tube of fillo dough
Decoration (Optional): Cinnamon Sugar Pecans 1 ½ C whole pecans, 1tsp cinnamon, ¼ C sugar, 1 Tbs butter
For the tarts:
1) In a medium fry pan on low to medium low, melt 4 Tbs butter.
2) Add apples and saute stirring to coat all of the pieces with the butter.
3) Add the spices and sugars. Stir to ensure an even coating.
4) Stir slowly frequently but not constantly until all apples begin to soften.
5) Set aside off the heat once they are softened.
6) Melt the other 4 Tbs of butter in a bowl,
7) Taking a pastry brush, coat the walls of the muffin tin with butter and set aside
8) Take out one tube of fillo. Cut it in half through the plastic and put one half in a Ziploc bag to put away.
9) Taking the ½ of the tube left, unroll it and slice it into 3 section roughly 3”X3” per section
![IMG_0905[1]](https://sherylanne.me/wp-content/uploads/2014/07/img_09051.jpg)
10) Working quickly, take 5-6 pieces to line each muffin tin. I don’t count these, I just make sure I have at least 5 pieces. Fewer and the filling will soak through. You may have some pieces left over. When I do, I gently add these into any area that looks “weak”.
11) Using a soup spoon, fill each muffin round. This recipe will fill exactly one 12 piece muffin tin.
12) Taking the pastry brush and the extra butter, coat the fillo dough edges that are hanging out. If you don’t they will still bake and brown, but will appear “floury” and the flavor will be off. On this step you may rearrange the “petals” a bit. You do not want them hanging down onto the tin, They need to be up off of the metal.
13) Bake 10-12 minutes at 400 or 375 for a dark pan.
14) Remove from oven and allow to sit for 10 minutes.
15) Place one or more pecans on top for decoration
16) Serve Hot.
Cinnamon Sugar Pecans
1 ½ Cups whole pecans
1 tsp cinnamon
¼ C sugar
1 Tbs butter
Preheat oven to 400 or 375 for dark pans
1) Melt butter in a fry pan
2) Add pecans, sugar, and cinnamon
3) Coat well and remove
4) Line a baking sheet with parchment paper
5) Place pecans on the sheet in a single layer
6) Bake for 5-10 minutes being careful to not let the pecan over-bake and burn
7) Allow to sit for 10-15 minutes before using
8) Decorate.
Optional: The tarts may be made using only cinnamon. You may add nutmeg, raisins, almonds, etc. This is just a very basic, easy to throw together dish. The pecans are truly optional. When I made this dish the first time, I didn’t have them and no one cared, they gobbled them all up.
NOTE: When working with fillo it is very important to be gentle but quick. Fillo is a very dry dough and will dry out to crumble in your hands if you are not fast. One method that I use when making more than one recipe is to keep the pieces that I am not working on in a ziploc bag. Sometimes, if the fillo is especially dry, I will add a paper towel that has a smidgeon of water on it. NOT wet or damp, but just a bare hint of wet. If the sheets tear on you, don’t despair, just put them in place and add another sheet on top. They will still work. If ALL of them rip, layer the rip on top of itself. Once baked, it will usually continue to hold its shape.
25 Jul 2014 Leave a comment
in Cooking Tags: breakfast, Cooking, egg, morning hash, one pan, potato, steak
1 medium to large potato
2 green onions diced
1/8 of a medium white or red onion diced
½ cup of left over meat (steak or ham work but I’ve also used deli meat.)
½ C milk (I use 2%)
4 eggs
1-2 tsp Kosher salt (this truly depends on how big your potato is. The larger it is, the more salt you may need)
1 tsp ground black pepper
1 Tbs butter (olive oil may be used, but I prefer butter when working with potatoes, Taste preference) The idea is to use enough so it does not stick.
This will serve 4-5 people, maybe more depending on if other items such as toast, bacon, etc are also being served.
Optional: jalapenos, bell peppers, cheese, freshly minced garlic
For the lactose intolerant, you may substitute orange juice for the milk. It will give your eggs a slightly sweet and tangy flavor, but is delightful. It will also make them a bit more delicate.
07 Jul 2014 Leave a comment
in Cooking Tags: butter, Cooking, Green beans, Lemon, recipe
½ pound fresh green beans
1-2 tsp lemon pepper (some brands are more potent than others)
Zest of 1 lemon (no white pith)
1 Tbs butter
Salt
1) Coat the bottom of the pan with the lemon pepper
2) Put the zest directly in the pan
3) Add butter and turn pan onto medium-low. When the butter is melted swirl it around the pan. The lemon and pepper will release their aroma to let you know it is hot enough.
4) Snap off the ends of the green beans and put them in the pan and stir to ensure even coating.
5) Add as much salt as you wish. I generally at about a teaspoon if that much just to make the rest of them pop.
6) The outside of the green beans will begin to shrivel and may brown a little. They are done at this point. 5-10 minutes depending on how hot your pan is. Keep in mind, if you cook them too high, the beans will burn.
Do not worry if the butter turns colors slightly. It is combining with the lemon zest. The butter may also brown a little. Do not let it go past golden. If it does when combined with the zest, it may become bitter.
Optional: Garlic, Rosemary, Oregano, or Thyme are great additions to the beans. Also sun dried tomatoes are delicious cooked with them. Sometimes I add slivered almonds, too.
26 Jun 2014 Leave a comment
in Cooking Tags: Cooking, pork roast, simple
Simple Pork Roast
2-3 Lbs of pork roast
3 potatoes peeled and chunked into bite sized pieces
1 onion peeled and sliced (I usually use a sweet, yellow preferably Vidalia)
4-6 carrots peeled and chunked into bite sized pieces
4-6 parsnips peeled and chunked into bite sized pieces
Garlic
Salt
Pepper
Rosemary
1-1/2 C Water
1) Preheat oven to 350
2) Coat the bottom of a 13X9 pan with the spices in a light coat (I never measure these, I simple make sure that there is some a little bit of everywhere)
3) Rinse off the roast, then place it in the center of the pan
4) Place the cut veggies around it leaving out about ¼ cup of onion
5) Coat the top of the roast with the spices, then cover that with the left-over onion
6) Sprinkle the spices over the veggies
7) Bake at 350 for ½ hour, stir the veggies making sure they are not sticking
8) Add water. There should be enough water to rise about a ½ inch up on the pan
9) Return to the oven and bake another 30-45 minutes until the top of the roast is nicely browned (Watch for the top of the roast to crisp up just a bit on the edges. The fatty portions will brown and the rest will turn golden. Also, check the veggies at this time. If they are not done, cover the roast with aluminum foil and put it back in for up to 30 minutes. I had an oven that always read the right temperature but baked slower than slow, so just make sure)
10) Once the top is browned insert a meat thermometer for the desired temperature. (Here I will actually slice my roast to see if it is the color that I desire. I go for a very soft pink inside with no running bloody juices.
11) Take the pan out of the oven, cover with aluminum foil and let sit for 15-20 minutes before serving.
12) The carrots will still have a little crisp to them, the potatoes should be sliceable with a fork.
Variations
1) Sometimes I use broth or V-8 instead of water. Both add a separate richness to the meal. But when I just want the taste of the pork, I use water.
2) I have also used turnips, northern beans, and other assorted vegetables. It truly depends on my mood. They all work, but some will disintegrate and become mushy.
3) Another variation is when I choose to use apples with the onions. Then I swap out the garlic and rosemary for sweeter spices such as cinnamon, cardamom, ginger. I also use sliced fresh ginger.
23 Jun 2014 Leave a comment
in Cooking Tags: Chicken, Cooking, Ginger, Lemon, Soup, Thai
Cooking and I have a very close relationship. If a person pays close attention to what I am preparing, they can pretty much tell what mood I’m in and whether I am healthy or on the edge of sick. Overall, my cooking is beginning to lean more and more towards Middle Eastern and Thai. I’ve learned that when I prepare foods from those areas that my body responds better and heals faster. So, now when I fix chicken soup, well, it isn’t the soup I learned to prepare when I was growing up. Here is the soup that I fixed literally the day before I came down with my current summer cold. I think had I paid attention to the ingredient list and what I was making, I might have picked up a few “anti-cold” meds too, lol but even the cook doesn’t always know how the soup will turn out 😉
Thai Lemon-Ginger Chicken Soup
1 3-4 pound chicken (I never cut them up. I just boil them whole until they fall/pull off the bone)
½ large white onion sliced
½ large red onion sliced
1/2-3/4 cup sliced mushrooms (depends on your taste)
1 C fresh green beans broken into bite size chunks
1 large salad pack of baby spinach, gently shredded
½ package of shredded broccoli/carrot/cabbage for salad (not mixed up just the veggies)
¾ C orzo uncooked
½ of a large palm of fresh ginger shredded or diced (I do both depending on my mood)
¼-1/2 C Mazzi’s Thai Sweet Chili Sauce
1 32 oz Chicken Broth
Zest of 1 large lemon (NO WHITE PITH. The pith makes it VERY bitter!)
Juice of the same lemon
3 egg yolks
½ Tbs Lemon pepper (more can be added later if your lemon is not strong.)
½ tsp Cumin
½ tsp Ground Mustard
½ tsp Cilantro
2 heaping TBS fresh minced Garlic (or jar garlic)
Salt to taste (I have actually forgotten to salt it a few times)
1) Take out the inside bag of organs from the chicken. Boil the chicken with the WHITE onion, lemon-pepper, garlic, and a touch of salt for the water. I usually bring the water almost up to coat the top of the chicken then layer the spices thickly on top. This will take up to an hour depending on your stove and how hot you boil things. Where I live, I can’t use “high” or the fire alarm goes off, so some things take a bit more time to cook.
2) You will know that the chicken is done when you touch a knife or a fork to it and the flesh falls away from the bones. At this point I set out a huge bowl with a colander in it. DO NOT throw away the water! You want it to help make the soup! Strain the chicken.
3) After it has cooled, remove the chicken from the bones and put it back into the pot.
4) Add the broth, the veggies (red onion, spinach, green beams, broccoli mix, garlic), lemon zest, and the spices at this time. Simmer/low boil for 1 hour. (Here I put a lid cracked to the side a little to let some of the steam stay inside. Just check it and stir occasionally.)
5) Save out about 2-3 cups of the water you boiled the chicken in a medium bowl. Add the rest of the mix except the fat to the new soup. (Here I use a turkey baster so I’m pulling up from the bottom and avoiding the fat on top.)
6) With the last 2-3 cups, add the 3 egg yolks. Whisk them into it. This you will add to the soup. It will thicken it, giving it a murky depth.
7) Add the Thai Sweet Chili Sauce, stir it in well. (You may choose to add more if you want it spicier.)
8) Add the orzo and the lemon juice. Return to boil. Orzo cooks very fast and will retain its shape over time.
9) Taste. At this point you may or may not choose to add salt.
Serve hot once the orzo is cooked.
This makes a nice soup pot for a gathering. It also freezes well for those of us with smaller families who cook big and need to freeze for later
rhonwynalyna 
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