Tuesday, September 4, 2007

fruit pie

adapted from Throwdown with Bobby Flay
on food network sept 4, 2007
note: I have not made this pie yet....

secrets to good pie crust:

shred butter into the flour, sugar, salt mix
they used 1tsp sugar, 1.5tsp salt, 2 cups flour and 1/2 cup butter.

quickly mix with your hands until mixed well... like cornmeal.
add very cold water/milk (1/2 cup or so)

knead into a ball, cover with plastic wrap and refrigerate for about 2hrs

prepare your fruit .. they used 2 cups chopped strawberries, 1cup blueberries 1 cup raspberries and 1 cup blackberries
all chopped to desired sizes

divide in to for top and bottom
roll out the bottom first into a round shape
using plastic wrap over to keep from sticking to the pin... makes it simpler to use too.

place into the pan
add fruit
top with 1/4 cup butter - cut from the stick is fine

add 1/4-1/3 cup flour to thicken the mix
place the top on
pinch or fold over edge to seal
using milk and sugar or water and sugar, brush the top
cut the vent holes...

bake until done

Thursday, August 30, 2007

Thai-Japanese Chicken, Veggie StirFry

Thaw 6-10 frozen chicken tenderloins in
microwave safe dish (8-10 minutes).
Cook chicken in skillet - medium-hi heat until done.
  • Note: using fresh chicken is better, but don't try to speed up the thawing or skip to cooking in the pan with the veggies... you'll regret it. Separation of flavor until you are ready to combine helps the taste.
Cut while in pan & add some spices.
1 Tbsp spicy Thai spice
1/2 Tbsp garlic powder
Simmer & add water as needed to prevent drying.

Heat 2 quarts water until warm, remove from heat.
Immerse rice noodle sticks (Japanese) water
and remove when ready (follow pkg directions).

Pan stir-fry:
2-4 cups cabbage slaw (prepackaged)
in 2Tbsp olive oil for about 5 minutes.

Add to slaw:
1/4 cup chopped red pepper
1/2 cup coarsely chopped red onion
Stir and Cook for about 4 minutes more...

Add these to the slaw...
1 small can sliced water chestnuts
1 small can bamboo shoots
Cooking for maybe 6 min.

Add to the slaw mix...
3/4 - 1 cup ginger dressing
There are brands without MSG...

Add to this..
1/4 cup brown sugar
  • Note: I changed to Turbinado (raw cane sugar)
1/4 cup sweetened coconut
Stir until mixed well and sugar is dissolved.

Simmer for about 5 more minutes... do not over cook!!
then pour over chicken in skillet.

dish up the noodles onto plates (4)
divide chicken/veg mix on top and serve while hot....

Serve with my Quick Egg Drop Soup

Quick Egg Drop Soup

Very simple to make...

Boil 1 quart water with one or 2 cubes
chicken stock (or veggie)

Crack open 2 eggs and add to a small bowl...
Now for the hard part:
Using a fork to strain or thin eggs,
Add the 2 eggs in an attempt at making strings of egg...
(or go clumpy if you like clumpy eggdrop soup).

Cook until done... about 6 minutes is good for my taste.

Makes about 1 -2 quarts soup (serves 4)...

(add salt, pepper and some chopped green chives if so desired.)