April Showers Bring May Flowers by Emily Beverly
Wednesday, April 9, 2014
Thai Chicken and Rice by Tom
This is a simple, easy to make meal. All in, it took me about 30 minutes to pull together. Not spicy, but the right amount of Thai flavoring. This will be a new "go to" meal for us.
Thai Chicken and Rice
1-2 tablespoons olive or canola oil
1 sweet onion, cut into 1/4" wedges
1 can coconut milk
1 teaspoon red curry paste
1/8 teaspoon black pepper
1 - 1 1/2 lb. boneless chicken thighs or breasts, cut into bite size pieces
3 tablespoons chopped cilantro
1 tablespoon fish sauce
1 small bottle roasted red bell peppers, drained and coarsely chopped
salt to taste
1 cup basmati or jasmine rice prepared per the directions on the package
Posted by Barbara Hall Blumer (pronounced Bloomer) at 2:49 PM
Monday, April 7, 2014
Friday, April 4, 2014
Beef Stroganoff with Onions and Mushrooms
A yummy version of the traditional beef stroganoff. The onions and beef are slow cooked --- in a crockpot or oven --- then you saute the mushrooms with some thyme and add the sour cream to make a velvety sauce.
Beef Stroganoff is a Russian dish, from the 18th century, named after the Stroganoffs, a wealthy merchant family, but the cook who developed it was French.
1.5 lbs. sirloin, round or other stew beef
salt and pepper
1 large onion, sliced in rounds
2 T. tapioca
1-2 T. of dried bread crumbs
1 14 ounce can of beef broth
12 ounces of sliced mushrooms
1-2 T. of butter
dried thyme, about 1 - 2 t.
salt and pepper
1 cup sour cream
1/4 cup chopped parsley
rice or egg noodles, cooked per the package
Preheat the oven to 325 degrees.
Stir in sour cream and gently heat. Toss in lots of chopped parsley --- don't skip the parsley --- we used 1/4 cup or more.
Serve immediately over rice. Or egg noodles.
Posted by Barbara Hall Blumer (pronounced Bloomer) at 12:25 PM
Wednesday, April 2, 2014
The key to a good muffin is to gently fold the wet into the dry ingredients -- just until mixed.
This is an old-fashioned corn muffin sweetened with maple syrup. Definitely not a cupcake if that's what you are looking for. It is best served warm with more butter or a favorite jam.
(Muffins by Elizabeth Alston)
2 cups flour
1 cup yellow corn meal
1 T. baking powder
3/4 t. salt
2 large eggs
1/4 cup light brown sugar
1 cup milk
1/3 cup maple syrup
4 T. butter, melted
2 T. butter, melted to brush tops after baking
Posted by Barbara Hall Blumer (pronounced Bloomer) at 8:49 AM
Monday, March 31, 2014
Saturday, March 29, 2014
Panko Chicken Fingers with Hoisin Sauce
When we last visited our grandkids, they were served chicken fingers in case they didn't like the meal which was corned beef. Two out of three chose the chicken fingers.
Have to admit I was a little bit jealous of the simplicity of their meal. They got to eat with their fingers and have fun dipping them in the ketchup.
So, while Tom was traveling this week, I made some for myself. A grown up version.
They are really good!
1.5 lbs chicken tenders
1 T. Dijon mustard
1/2 cup buttermilk
salt and pepper
Panko bread crumbs -- about 1 1/2 cups
Preheat the oven to 350 degrees. Add a non-stick cooling rack to a baking sheet.
They freeze and reheat well.
Posted by Barbara Hall Blumer (pronounced Bloomer) at 8:37 AM
Wednesday, March 26, 2014
After a long snowy winter, the temperature has been fluctuating enough for the sap in the maple trees to start to run and it is time to make maple syrup.
This weekend is Maple Weekend for the NYS growers. Here's a link to their map if you want to visit a sugar shack: http://nysmaple.com/
One of my most popular blog posts has been: Why is Real Maple Syrup so Expensive?
The answer is due to the cost of collecting and boiling down the sap into syrup.
It takes about 60 gallons of sap to make 1 gallon of syrup!
I have a very old New York State teachers guide --- that's where I found this photo -- it was published in 1904 --- and it talks about the "old days" --- before they had modern buckets. They used to use wooden buckets.
Galvanized metal buckets were new technology in 1904!
Maple Syrup Pipeline
I wonder what they would think 110 years later about the plastic tubing that runs from the trees directly to the maple house.
Posted by Barbara Hall Blumer (pronounced Bloomer) at 10:48 AM
Monday, March 24, 2014
Veal MarsalaWe are seeing veal in the grocery store this time of year, so on Sunday, I made Veal Marsala for Tom, as a treat, before he left town to see his parents. I've made veal marsala over the years. I don't really have a recipe, but I'll show you how I do it.
It is a beautiful gold color, and when combined with the brown bits from pan-frying the veal, you get a beautiful rich sauce.
thinly sliced veal (or chicken)
Marsala wine --- about a cup
butter -- 1 to 2 T.
flour for dredging
salt and pepper
Posted by Barbara Hall Blumer (pronounced Bloomer) at 10:24 AM