Immeasurable??

I have had complaints that I post wonderful sounding recipes, but that
no one tries them because I don't give measurements. Unfortunately, that's not the way
I cook....but to try and help you all out, I will start putting approximate measures
in my recipes, and hints, to help you judge how to tell what that measurement is.

Like my hint for spicing (untill it is aromatic), I know they are all relative, but
so are taste buds. Some people will like more chili powder, where others will like
more garlic, and your nose is the best thing to tell you, as it is directly connected
to both your tastebuds and your brain. Many people watching me cook are astonished
by how much spice (and herbs) I actually "dump" into my food, so the estimnated
measurements may surprise you. I do this because I use little to no salt (which is a flavor
enhancer)....so if you're a big salt fan, tone down the spicing in my recipes!

Look forward to some new posts in a couple of days. I've had some really good
and healthful meals lately!
:)

Blueberry BBQ sauce

I am trying to eat better. I always try to do so, but then I find that
I am lacking time to cook, or my FMS and arthritis pain is too great, and I
start eating lots of take-out. I always look for new flavors and ways
to add healthy foods into my diet; and now, more than ever, I want to
eat more nutritionally sound for health reasons. I am learning to listen to
what my body craves (not just sugary pastries and chocolate!).

So here is a BBQ sauce that you can use on anything and will give you the great benefits of antioxidents.

I used a pint of fresh blueberries. I added approximately
1 giant tbs of tomato paste, 1 1/2 -2 tbs of molasses, cumin,
chili powder, 2 cloves of minced garlic, 1/2 minced small red onion,  4 jalapenos (this was very hot, so reduce the peppers
if you need to), a small amount of oregano, salt, pepper and lemon zest.

In light olive oil, I sauted the onion, garlic and peppers till it started to get soft.
Then I added my blueberries. Once that was simmering away, I added all other ingredients,
except the lemon zest. Just before brushing my meat I added the zest.

This was enough for 6 pork chops, so make more or less as needed.
Yummy Yum Yum!

**My tip for the right amount of spices is to use generously, but add slowly until
each is fragrant but not overpowering.

Chicken Salad Stuffed Tomatoes

 

Buy a rotisserie chicken and shred it up. Unless, of course, you want to

roast your own chicken to flavor it how you want. Then add what you want; I added

chopped celery, red onion, white raisins, some thyme and parsley, S&P and a touch of

cayenne pepper.

 

I made a dressing of mayo, orange zest and juice, S&P and a splash of

white wine vinegar.

 

I let that chill while I prepared the tomatoes.

I cut the top of and cored the tomatoes, then I took a scoop and took out

all the seeds and a small amount of flesh; leaving plenty to eat with our salad.

Turn the tomaotes over on paper towels for a bit to drain out before stuffing.

 

Serve with a lemon rice salad and have cinnamon peaches for dessert!

Yummy!!!

This is not my recipe, but it's so good and simple, I thought I'd pass it along!

© Tina Rupp

Ice Cream Bonbons

CONTRIBUTED BY KENDRA BAKER

• TOTAL TIME: 30 MIN PLUS FREEZING
• SERVINGS: MAKES ABOUT 18 BONBONS

• FAST
• MAKE-AHEAD

At the Penny Ice Creamery in Santa Cruz, California, Kendra Baker uses caramel ice cream in her bonbons, which have a silky chocolate shell and flaky sea salt on top.

  More Frozen Desserts

RELATED RECIPES

Make-Ahead Desserts

Sweet and Salty Desserts

1. 10 ounces extra-dark chocolate, finely chopped
2. 2 ounces good-quality white chocolate from a bar, chopped
3. 1 cup finely crushed chocolate wafer cookies
4. 1 pint caramel, strawberry, chocolate, vanilla or coffee ice cream
5. Flaky sea salt, for sprinkling

1. In a medium heatproof bowl set over a pan of simmering water, melt the dark and white chocolates together. Scrape into a smaller bowl and let cool slightly.
2. Put the crushed cookies on a small plate. Line 2 baking sheets with wax paper and place one in the freezer. Fill a cup with ice water.
3. Working very quickly, scoop a 1-tablespoon-size scoop of ice cream, packing it tightly. Transfer it to the melted chocolate. Using a skewer, poke the rounded top of the ice cream and coat the ball in the chocolate. Lift the bonbon, allowing the excess chocolate to drip into the bowl. Dip the bottom of the bonbon in the cookie crumbs and set on the baking sheet. Sprinkle salt on top. Let stand for 10 seconds, then transfer the bonbon to the baking sheet in the freezer. Repeat to form the remaining bonbons; dip the ice cream scoop in the ice water between scoops. Freeze the bonbons until firm, 30 minutes, then serve.

• FROM ICE CREAM DESSERT SHORTCUTS
• PUBLISHED JUNE 2011

Cuke & Tomato Salad

Rough chop cucumbers and tomatoes (any color you like).

Add plenty of salt, lemon zest, and dress with lemon juice.

Yummo!

Sambal Meatballs and Rice

Feeling like I should make something different, and having many items
at home that I needed to use up, I decided on this Indian dish. I made it very spicey.
Of course, you can always tone down the spice if you need to. I also served
it with a side of cucumber and tomato salad to tone down the heat of the main
dish.

First, I started with the Sambal. I had many serano chilies, jalapenos, and habeneros. And though I would have
loved to have my seranos be red to give the
sauce a great color, I was happy with the flavor
of the green ones.





I used 6 serano chilies and one large habenaro; minced them up very fine.
I minced up 2 med shallots, very fine. One clove of garlic, minced very fine.
I mixed these together and added some tamarind paste, chili powder, tumeric
and a touch of cardamom, cinnamon and cumin. Then I sauted all of that in a bit
of olive oil. After a minute or two, I added lemon zest and the juice of half a lemon.
Then I set aside.

Next, I made my meatballs. I used a mixture of venison and beef, but you can
use whatever you like. I sauted some minced sweet onion, jalapenos and seranos,
and garlic, then added it to the meat. I also added corriander, cumin, brown sugar,
soy sauce and the juice of the other half of the lemon with some zest. I mixed in
one beaten egg and blended it all together. It was a very wet mixture, so I added
some plain bread crumbs, but you may not need to. You could also add cheese
to them as I think that would be yummy! I formed all my meatballs and fried them
in a good non-stick pan with a touch of olive oil.

I aslo made some white rice, using chicken broth instead of water, salting it well.

To serve, I just put the meatballs on the rice, with the sambal on the side. As I ate it,
I mixed the sambal into my rice, which was wonderful. I probably would have been
happier with a brown rice, but I didn't have any.

All in all, it was a wonderful meal!
See the salad recipe in the next post-

Sweet & Sour Chicken

I tried to call Mark before going to the store, but he left his cell in the truck. I had an idea

that he did not like sweet & sour, but thought, "well, I can't reach him, sooo...".

However, I did not make this like a typical Sweet & Sour dish with breaded meat

and lots of sauce, and Mark liked it, so I will keep it in mind for future meals.

First, I cubed some chicken breast and marinated it in Soy Sauce, Rice Vinegar,

Lime juice and Zest, Basil, Chile Paste and Ginger.

Second, I rough cut all my Peppers, Onion and Pineapple. I used one each of red, yellow

and green pepper.

Third,  I made my sweet and sour sauce with Soy sauce, Honey, Rice Wine Vinegar and

a touch of Tomato Paste.

Fourth, I made my Jasmine Rice. I sauted some Green Onion, Red Pepper, Carrots and Garlic

in a little Olive Oil. Toasted off my rice for a minute, then added Veggie Broth. Brought it to a boil, then covered to simmer till done.

Fifth, I fired up my substitue wok. I don't have a wok, so I used a large saute pan.

I added Olive Oil and browned my chicken quickly, on high heat; being careful just

to brown it, not cook it all the way through. Added the Peppers and cooked them

till they started to get soft. Added the Onion and cooked till just softening. Then

added the Pineapple and Sauce. Cooked till just warmed through.

Since Mark expressed his opinion that normal swwet & sour is drowned in sauce, I

used very little, just enough to coat the meat and veggies (and pineapple).

I served that over our lovely, fragrant Jasmine Rice. It was very yummy and not much

was left for lunch. I guess Mark is fine with my version of this chinese carryout staple.

I hope you all will enjoy it, too