Posts made in April, 2016

A Full Heart

Posted by on Apr 29, 2016 in New | 1 comment

This girl commits to

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ASU

School of Nursing & Health Innovation

Jules at Breakfast 16 (2)

"If nature has made you for a giver, your hands are born open, and so is your heart; and though there may be times when your hands are empty, your heart is always full, and you can give things out of that."

Frances Hodgson Burnett, A Little Princess

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Back in Rotation

Posted by on Apr 27, 2016 in Asian and Vegetarian | 1 comment

MP quietly ate a few peculiar dinners of late, created from recipes with good intentions albeit dubious results.

So stir-fry has returned to our Monday rotation. I have noted methods previously on the posts linked HERE: And, I’ve added a fresh sauce mixture this time around.

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I remain true to cooking the aromatics first, then adding the vegetables according to their density (I add water by the tablespoon to help steam the vegetables as well); finishing with softer ones, like leaves and mushrooms and cooked proteins if desired.

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Have all the ingredients close by; prepped and ready to go.

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Check out the new light in my kitchen!

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You can see the steam now...

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Try using two tablespoons each: Ponzu (citrus soy sauce), Mirin (rice wine), Rice Wine Vinegar, and one tablespoon of cornstarch with sriracha to your taste, for a distinctive citrusy zip when bright vegetables come together in a supper stir-fry rendition.

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O'so Delicious!

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Boohoo Burger

Posted by on Apr 25, 2016 in Asian and Vegetarian | 0 comments

 

 

How do you feel about veggie burgers?  Have you ever found one which you really, truly enjoy the texture, consistency, and flavor enough to rule it a burger?  Rosti and Quinoa Buffalo Burgers measure up,

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and in this post, I share Clinton Kelly’s Fabulous Sweet Potato Burger.

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The garbanzo beans were late to school and missed the class photo.

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Roast cubes of sweet potato and

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allow to cool slightly while assembling the remaining ingredients.

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Toss the sweet potatoes, Worcestershire, onion, and garbanzo (chickpeas) into a processor;

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pulse to combine.

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Turn the mixture into a bowl with the oats and cashews to combine.

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Form into 5 patties.

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Cook the patties in coconut oil until golden brown; flip and cook the other side.

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Serve on a soft or toasted potato bun with avocado, pickled things; like onions or beets, and other predictable condiments.

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These were the worst ever, dry, mealy, flavorless, and flawlessly unworthy patties. After all the effort, we ate them with exactly thirteen gulps of water after each bite.

Image result for image clinton Kelly

I love you Uncle Clinty but…

What would you do with them?

Go...

 

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A Meditation on Earth Day

Posted by on Apr 22, 2016 in New | 0 comments

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“This is the covenant I will make with the people of Israel
    after that time,” declares the Lord.
“I will put my law in their minds
    and write it on their hearts.
I will be their God, and they will be my people.

Jeremiah 31:33 (NIV)

I once heard a wise priest say, in a meditation on gratitude, that we should be especially grateful for whatever breaks our hearts. Reflecting on God's promise to write "upon" our hearts rather than "within" them, he suggested that our own hearts are so hard that all God can do is write upon the surface.

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It is only when our hearts break, that they break open: then the word of God can enter deeply, like a seed in a harrowed field.

-- Deborah Smith Douglas, from "Wounded and Healed" in WEAVINGS: A Journal of the Christian Spiritual Life, March/April 2000, published by The Upper Room, Nashville, TN.   Used with permission. 

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Shrimp Still Rock…

Posted by on Apr 20, 2016 in Asian and Vegetarian, Fish | 0 comments

Way back in the spring time of my first blogging year, I posted an o’so delicious fried rice, which elevated Chinese take-out versions by incorporating nutty brown rice with fresh vegetables and homemade additive-free high-flying flavors. Now, it’s Wild Rock Shrimp season again. Click on the link for the original post (I’ve come a long way, baby), and give this a try on its own without the shrimp; or add-ins of your own, like water chestnuts or strips of cooked egg.

Rock Shrimp Fried Rice

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Spicy Rock Shrimp Fried Rice

Ingredients

  • ½ cup short grain brown rice, cooked
  • 1 Tablespoon coconut oil
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 2 Tablespoons minced ginger
  • 4 ounces shredded carrots
  • 4 ounces shiitake mushrooms, sliced
  • 6 ounces sugar snap peas, strings removed
  • 1 Tablespoon reduced sodium soy sauce
  • 1 Tablespoon rice wine vinegar
  • ½ Tablespoon sesame oil
  • Hot pepper sauce to taste
  • 8 ounces rock shrimp
  • ¼ cup cilantro, chopped
  • Kosher salt and pepper to taste
  • * optional water chestnuts or strips of cooked egg

Instructions

  1. In a cast iron skillet, heat coconut oil and sauté onion with garlic and ginger. Add carrots, mushrooms, and peas; sauté until tender crisp; season with salt and pepper.
  2. Meanwhile prepare dressing by combining the soy sauce with the vinegar, sesame oil and hot pepper sauce.
  3. When vegetables are cooked, stir in shrimp and brown rice; cook until shrimp are just cooked and rice is heated through. Stir in cilantro and dressing.
  4. Serves 4
  5. © Copyright 2012 Peggy Barrett Lunde
  6. All Rights Reserved
  7. http://cococooks.net/
http://cococooks.net/shrimp-still-rock/

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