So, where did I go wrong on this recipe?

I was all set to finish strong on this challenge, I didn’t make it through every chef like I wanted, but I was going to try  my best gosh darn it.

And then I got to the list of recipes, and they kept having ingredients I either don’t have a clue where to get.  Where do you get vanilla beans?  Or ingredients I don’t particularly want to have in the house given my young kids and their penchant for getting into cupboards and opening stuff (so that eliminates any pound cake, no rum or tequila).

So, I ended up with his French Meringue recipe.  I thought, no problem I’ve made meringue’s before, this should be just fine.  And I’m having some women over for tea, and we can snack on the cookies and I won’t be left with lots of them.

And then the plan went wrong.  How you ask?  I’m glad to tell you.

First, we had an ER trip because Superman came inside telling me he’d stuck a seed in his ear and it wouldn’t come out.  Luckily, Jeff was nice enough to come and bail me out on that and he sat with the silly boy as they got the popcorn kernel out of his ear.

The, once I was actually working on the recipe I was convinced that I was using my eggs that were bordering on going bad, and there was a couple of the eggs in the dozen that were bad, but I forged ahead.

And finally it wasn’t forming the stiff peaks you need.  I was whipping it and whipping it and it wasn’t forming the peaks.  I know I was thrown by everything being in ounces, so the measurements might have been off because I was using the measurements on the side of my liquid measuring cup, so that might have been off.  But, it still wasn’t forming peaks, and usually after a couple of minutes of my mixer beating on high it’s formed peaks.

So, where did I go wrong?  Oh, and I convinced myself that I’d been using bad eggs, so I went through cracked them all, dumped them down the drain and took the shells to the garden.  Then I came back to get what I thought was my new carton of eggs I’d bought on Monday only to discover it was a mostly empty carton of hard boiled eggs, and I’d just thrown out my new eggs.  So, I made Earl Grey Shortbread cookies for everyone and we devoured those.

Here’s the recipe, maybe someone knows what I did wrong.

Ingredients

  • 4 egg whites
  • 1/2 teaspoon cream of tartar, optional
  • 4 ounces sugar
  • 2 tablespoons all-purpose flour
  • 4 ounces confectioners’ sugar
  • 3 ounces nut powder, optional (Nut powder is equal volume by weight of confectioners’ sugar and a roasted nut of your choice. I like hazelnuts, peanuts, or almonds).
  • 2 ounces cocoa powder, optional

Directions

Preheat oven to 350 degrees F.
In a mixer, begin to whip the egg whites with cream of tartar, if using.. Slowly add the sugar. Whip the whites until stiff peaks.
Combine flour and confectioners’ sugar (and nut powder if using), then fold into whites.
Load batter into pastry bag (use open star or any desired shape IF NOT using nut powder otherwise use no tip), and pipe quarter size meringues onto grease free parchment paper. Bake for 5 to 7 minutes until browned. Remove and cool before use.
Pipe buttercream from cake assembly into some of the meringues for a surprise.
Apply meringues to the cake after applying a heavy crumb coat. Cover completely. Put fresh berries or dollops of cooled, piped chocolate ganache between any gaps of the meringues.

Anybody, Bueller?  Anyone from the I Thank My Mother  Cooking challenge?

Sunny Anderson: Chicken and Dumplings

Yes, I am a week behind, and I was really and truly going to get a recipe from the other guy cooked, and I hope to this week……  But, in the meantime here’s what I did for last week that didn’t get posted.  It’s amazing how much a wedding and visiting family can throw you off your game.

 

And as a quick side note, she also hosts the only show we actually watch on Food Network, How’d That Get on My Plate?  I love that show, it’ll follow some simple ingredient, like wheat, and show how it goes from the field to the factory.  Fascinating, as Mr. Spock would say.

 

In case you couldn’t tell from the multiple Chicken and Dumplin’ recipes I’ve tried, I’m on a quest to find the prefect one.  And, I think with a little bit of combining I might have.

So, here goes.

Ingredients

  • 1/4 cup unsalted butter, plus 1 tablespoon
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped (or a couple of spoonfuls of the pre-chopped stuff)
  • 1 whole (5 to 6-pound) chicken, skin on, cut into 8 pieces, including neck
  • 6 cups water (I used 4 chicken breasts, and had more than enough meat)
  • 6 cups low-sodium chicken stock
  • 5 to 6 fresh thyme sprigs, plus 1 tablespoon chopped leaves (dried, I was short on time and didn’t want to pick some that day)
  • Small bunch parsley stems, plus 1 tablespoon chopped leaves (dried, parsley doesn’t grow for me, you know what is growing like crazy?  mint, it’s taken over my flower garden, but I can’t bring myself to pull it because the leaves are so pretty.)
  • 2 fresh sage sprigs, plus 1 tablespoon chopped leaves (I used rubbed sage, about a teaspoonful)
  • 1 teaspoon whole black peppercorns
  • 1 stalk celery, trimmed and halved crosswise (left out)
  • 2 to 3 cups all-purpose flour, plus
  • 1 tablespoon 1 tablespoon kosher salt, plus more for seasoning
  • Special equipment: Kitchen twine
  • I could have sworn I added in poultry seasoning somewhere.

Directions

In a large stockpot over medium-high heat, melt 1/4 cup butter and lightly saute the onions and garlic, about 3 minutes. Add the chicken, water, and stock, making sure liquid covers meat, and then add a little extra for lots of broth. Tie the thyme sprigs, parsley stems, and sage sprigs together and add to the pot along with the peppercorns, and celery.  I guess I could have tied them, but I just threw a handful or two into the pot. Bring to a boil, then reduce the heat and simmer the chicken until it is “fall of the bone” tender, about 30 minutes, skimming off scum as it simmers. Remove the chicken from the pot to a cutting board and let cool. Remove the herb bundle and the celery and discard. Reserve the stock. When the chicken is cool enough to handle, pull it from bones and cut into bite-sized pieces.

In a large bowl, mix together 2 cups of flour with the remaining chopped herbs and the tablespoon of salt. Make a well in the middle and pour 1 cup of the reserved chicken stock, including fat, into the well. Using a fork, slowly stir the stock into the flour. Repeat, adding more flour and/or stock until a soft, doughy consistency is reached. Add more flour, 1 tablespoon at a time, if it gets too sticky. On a lightly floured surface, roll the dough out to 1/8 to 1/4-inch thickness. Use a pizza cutter or sharp knife to slice the dough into 2-inch squares, then cut the squares in half on the diagonal into triangles. Again, I just dropped in blobs.

Return the stock to a simmer and slowly add the dumplings, allowing some excess flour to remain on the dumplings to increase the body of the broth. Be careful not to let the dumplings touch as they are added to the pot. Cook until the dumplings rise to the surface. If the broth does not thicken to your liking, mix together 1 tablespoon of butter and 1 tablespoon flour in a small bowl with a fork. Slowly add the mixture into the broth to help thicken the soup. Stir in the reserved chicken and ladle into serving bowls.  I didn’t add all of the dumplings in, it made a lot of dumplings it seemed like, more than other recipes.

RESULTS:  I really liked the flavor of the broth, this seemed like it had the most body of the different ones I’ve tried.  I think the dumplings were okay.  I like one of the other recipes better where I added shortening to it, these dumplings.  So, I think if I combine these two recipes I have my “perfect chicken and dumplings” recipe.

Hopefully next week I’ll have two recipes to post, but this past week has been CRAZY!  My family leaves town on Friday, but then we go up to visit Jeff’s family for his Mom’s birthday, and I really better get on it finding her a present.  And don’t forget to visit I Thank My Mother for more great recipes, and everyone else will probably actually have the correct chef for the week.

Sandra Lee: Sesame Chicken Drummettes

So, does anyone else upon hearing her name get the song “Sandra Dee” from Grease stuck in their head?  I do, every time, but it’s the short version sung at the end, where she’s saying goodbye to her “good girl image.”

Oh, wait you came here to read about a recipe, not my thoughts on Grease, and it’s really bad sequel.  So, yes I cooked last week, I actually cooked several of her recipes.

Sesame Chicken Drumettes

Ingredients

  • 1/3 cup teriyaki sauce
  • 1 1/2 tablespoons dry sherry
  • 1 1/2 tablespoons toasted sesame seeds
  • 1 1/4 pounds chicken drumettes (about 12) (I used 3 pounds, and it’s a good thing I did)
  • 1 1/2 tablespoons barbecue sauce
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon sesame oil

In a large ziploc bag combine the teriyaki, sherry, sesame seeds (which I think I forgot), and shake it until it seems like it’s mixed together.  I more or less doubled the recipe, but it’s hard to tell because I just poured stuff in that day.  Add in the chicken and shake to distribute.  Ideally marinate for a long time.  In the reality that is my world, remember to do this about 20 minutes before you need to start cooking.  Oh, and about 1 pound of the chicken was marinated in barbecue sauce.

Preheat oven to 400 degrees.

Line a cookie sheet with foil and start transferring the drumettes to the sheet.  I had enough for about two cookie sheets, and I kept the barbecue ones slightly separate.  Bake until they are brown, about 15 minutes.

Mix the barbecue, honey, and oil and brush them on the drumettes and flip them and then cook for 5 more minutes.  Then flip again and brush with the sauce again and bake another 5 minutes.

Pull them out and feed your apparently starving kids.  I kid you not, my kids outate the combination of Jeff and I.  I got to eat 4 of these, Jeff ate 3, and the kids each ate at least 6.  I think Superman ate 8, and a large amount of rice and salad.  And with all that food in them they did not pass out in a food coma, I don’t know how.

Now, head on over to I Thank My Mother and see how often you can get that silly song stuck in your head as you read the other posts.

stART: The Story of Noodles

Hmmmm…….  It got mad at me when I tried to put in the button today.  Maybe I’ll try to add it at the bottom

 

So, we read this series of books last week, and it’s a fun set of stories.  It’s about 3 brothers who are trying to solve different problems.  They were popular enough I think we’ve read them a couple of times.  Well, this inspired us to try and make noodles.

 

We used the recipe found here.  And as happens all too often when I try a new recipe I discovered a few details I had neglected to notice when deciding we were going to do this, mainly that after you mix you’re supposed to let it sit for two hours.  Well, that was so not going to happen.

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As you can see, it’s really a rather messy process.  I was very glad for the pasta maker Jeff’s parents had given him at some point, because rolling that out?  No thank you, the only problem was the part that should have cut them into noodles wasn’t working right, so we had to hand slice them, and I figured out afterwards I needed to cut thinner noodles.

I left some out overnight and the next morning Batman had quite a lot of fun shredding them into little bitty pieces.

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But really, for something I had no idea what we were doing they turned out pretty yummy.  I also promised Jeff no more deciding to try projects like this on weeknights, especially not if we have plans for other things that night.

My husband is a wise man, I really should not have tried it then, or at least not without learning more beforehand.  Oh well, they were really yummy, and the other part of our excursion was a definite success.

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We went to our local Chinese grocery store, now if we were in a bigger town I would say to learn about Asia (and more specifically China) head over to Chinatown, but we don’t have that, we have a shopping mall.  So we head to our local Hong Kong Market and wandered through the stores.

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They were absolutely intrigued with the different vegetables they had, and how we have some of the same vegetables at HEB.

But, the big hit of the trip?

 

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The cat fish tank.  At HEB my kids always want to sit and gawk at the lobster tank.  Now imagine this tank going from their eye level up to the ceiling and you’ve got the effect.  They loved it.

Princess is also happy because I got her a new bigger tea pot, I’m happy because I’m not having to refill it as often (so big secret here, if your little girl is a tea party maniac and you’re willing to let her have a ceramic pot, head over to your local Chinese grocery store, and they have great prices on tea pots galore).

Oh, and here’s my favorite photo of the whole trip:

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Isn’t that awesome?

 

      Photobucket

 

So for more great geography ideas head on over to Debbie at Children Grow, Children Explore, Children Learn. And for more great book inspired art (making noodles is a type of art, isn’t it?) head on over to A Mommy’s Adventures.

FNCC Robin Miller: Slow Cooker Chicken with Rosemary and apples, isn’t that a mouthful?

So, I have mixed thoughts on it.  Aunt Tara and Miss Tami were over, and they loved it.  I thought it was a much weaker version of a recipe I have already and really liked my other version, so hopefully I’ll get them both written, and show them both to you.

Slow Cooker Chicken with Rosemary, Onions, and Apples

Ingredients

  • 2 cups sliced onions
  • 2 apples, peeled, cored and sliced
  • 2 pounds cut up chicken pieces (with bone), with or without skin (I used a bag of boneless, skinless chicken breasts)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup cream of celery soup
  • 2 cups cooked rice (white or brown)

Directions:
Drop all of the onions, apples, and such in your slow cooker.  Put the chicken on top, and sprinkle it with salt, pepper, and rosemary (now that I think about it, I think I forgot the rosemary, I’m not sure).  Mix together the chicken broth, soup, and rice.  Pour this on top.  Put the lid on and set your slow cooker on low if you remembered to do this in the morning and high if you remembered after lunch as I usually do.

Side note: I made this on Friday when I felt horrible, I mean really really horrible.  I was considering curling up in a ball and dying, but that felt like too much trouble, so this gives you an idea of how easy it was.  I wandered around and dropped things in.  The biggest problem was the apples, mine were slightly overripe and so they were not working super well on my “Pampered Chef Apple, Peeler, Corer, Slicer” (how’s that for a name?).
Here’s what I remember of the recipe I like better, I’ll have to come back and edit this later with the correct one:
6 chicken breasts
1 can of cream of mushroom soup
1 can cream of chicken soup
1 envelope french onion soup mix
1.5 C milk
1 C white wine or apple juice (I usually use apple juice, because I don’t know anything about wine)
1 C rice
2.3 C parmesan cheese (which I usually don’t measure)
throw it all in the crock pot and mix together, it’s probably better to mix the rice and all that first in a bowl and then pour it over the chicken.  Also it’s good to put a couple of pats of butter on each chicken breast, and then sprinkle cheese on top.  And, I will usually double the rice and then add an extra can of both of the soups.

So, that’s my contribution this week!  I can’t wait to see what everyone else made.  I vaguely recall I made a bunch of other stuff, but I didn’t write down those recipes at the time.  For more great recipes head over to Sarah at I Thank My Mother.

Don’t forget to enter my CSN stores giveaway.

FNCC: Robert Irvine, or how do I make hamburgers that don’t fall apart?

Seriously, who do you?  If I buy the premade patties they don’t fall apart on the grill.  Or, I’m assuming they don’t, because Jeff is the person who usually grills.  But these, if a light breeze blew on them they’d fall apart.  I started off grilling them on aluminum foil so it didn’t all fall down into the burners on the grill.  Oh, you want to hear about the recipe?

 

BBQ Barbie Mini Chicken Sliders

 

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast (I used ground turkey)
  • 1 large white onion (I used half a red onion, ummmm  I forgot to buy white onions this week, but bought 4 red onions, why?)
  • 3 cloves whole garlic  (pre-minced garlic in a jar, I know it’s “not as good,” but it saves time, and sometimes that’s all that stands between me and another ER trip for my kids)
  • 2 teaspoons grated ginger
  • 2 tablespoons rice wine vinegar
  • 4 tablespoons light soy sauce
  • 2 teaspoons sesame oil
  • 6 brioche rolls or roll of choice (we used these sweet rolls of some sort, that were really yummy)
  • 8 slices havarti cheese (right, because my kids would eat that, no we did plain ol’ Colby Jack cheese)
  • 2 tomatoes, sliced (what veggies?  do kids eat those?)
  • 1 red onion, sliced into rings (okay, so I’m not a veggie fan either)
  • 1 cup shredded iceberg lettuce (and I don’t really like warm lettuce on my hamburger, but I’ll munch on the chopped up lettuce for the hamburgers at Fudruckers)

 

Directions

Heat grill to medium.

Finely grind the chicken breast, onion, garlic and ginger together and place in a medium bowl (Did you catch where I used ground turkey meat?  Does anyone actually have a meat grinder in their kitchen?  Oh wait I do, it came as an attachment to my mixer I got as a wedding present, but in the 3 or so moves since then I have no clue where it is.  And as another side note I chopped up the onion until it was almost a puree in my food chopper). Add the rice wine vinegar, soy sauce and sesame oil and mix thoroughly. Shape this mixture into 2 by 1-inch patties and let rest in the refrigerator for 5 minutes. Toast the brioche rolls, then grill the chicken patties for about 5 to 6 minutes over a medium heat. (Don’t try to cook faster over high heat as the outside will be cooked and not the inside.)

To finish, place 1 patty on the bottom of each toasted bun, top with cheese, sliced tomato, onion and iceberg lettuce and cover with the bun top.

 

Other things I changed: I didn’t do the little bitty patties because the buns I’d found were about 2 inch by 4 inch, so I made it to fit the bun.  My patties were really not gelling well together, and so I grilled it on top of aluminum foil for a while, and still some of them fell apart a little bit.

FINAL VERDICT:  We’ll totally make this again.  It tasted really good, and was nice because it comes together really fast.  Which, as you can guess in my house is rather necessary.

Now, head on over to I Thank My Mother for more great recipes.  Oh, and come back later today, when I’ll hopefully be able to sit down and write my giveaway post to CSN stores.

FNCC: Thai Chicken Wrap with Spicy Peanut Sauce

So, obviously, don’t make this one if you have a peanut allergy, or do like I did and don’t make the sauce (oops).

Ingredients

  • 3 chicken breasts
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon grill seasoning (I used garlic pepper)
Salad:
  • 1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
  • 2 cups fresh bean sprouts (I only found alfalfa)
  • 1 cup shredded carrots, available in pouches in produce department
  • 3 scallions, sliced on an angle (forgot this one at the store)
  • 12 leaves basil, chopped or torn (large amounts of dried, my basil planted this year is still at the seedling stage)
  • 3 tablespoons chopped mint leaves (4 sprigs) (left out, Jeff hates mint)
  • 1 tablespoon sesame seeds
  • 2 teaspoons sugar
  • 2 tablespoons rice wine vinegar or white vinegar
  • Salt
Spicy peanut sauce:
  • 1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar or white vinegar
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • 4 (12-inch) flour tortilla wraps

Directions

Heat grill.  Marinate chicken in soy and oil, which really seems to mean just pour it over the chicken.  Grill for 6 minutes on each side (I think I did slightly less and it was still quite well done)

 

Combine cucumber, sprouts, carrots, and the like.  Sprinkle with sugar and vinegar.  I found the sprouts mixture really hard to mix, because the sprouts did not really want to mix, they were all so mixed up together.

 

Now’s where you would make the peanut sauce, but at this point Jeff came home, and I excitedly told him I was making peanut sauce because he really liked it, and then I found out he doesn’t like peanut sauce, but it’s the other sauces, which I had in jars already (plum, oyster, so on) that he really liked.  So, I saved a few minutes and just got the other stuff on the table, and we all put on different sauces.

 

Slice chicken, and then toss with the veggies and herbs, which I found wasn’t going to work, so I just put them both on the table and let everyone add however much they wanted to their wraps of both ingredients.

 

We also used lettuce to wrap it in instead of tortillas, because that is a fun and different alternative.

 

VERDICT: So, all in all, I’m planning on making this again.  I might do it some time when we’re having guests over, so there’ll be someone else who’s up for trying the peanut sauce.

 

I’m curious what everyone else made this week.  I’ve got a Rachel Ray cookbook at my house, and she has a lot of fun recipes, but then she also has some that I look at it and go, “why?”  But, I’ve printed off about 5 more to try that were listed there, one I tried last week, but didn’t quite follow the recipe, I know big surprise.  I’m going to be trying her Mexican Lasagna tomorrow for a potluck.

So, for more great recipes head over to I Thank My Mother.

Yummy mustard thing, and I don’t like mustard

Ingredients

  • 1 (3 to 4-pound) boneless pork loin (maybe that’s why we had so much extra sauce, I don’t think ours was that big)
  • Salt and freshly cracked black pepper
  • 2 tablespoons white wine vinegar
  • 3/4 cup Dijon mustard
  • 1 tablespoon freshly chopped parsley leaves
  • 1 tablespoon freshly chopped chives
  • 1 tablespoon freshly chopped tarragon leaves (I had to search forever to find tarragon, I was out and there was none at Wal-Mart, can you believe it?)
  • 3 tablespoons vegetable oil

Directions

Preheat oven to 350 degrees F.

Season the pork loin with salt and pepper.

In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork. I doubled this because I was making two of them, one for us and one for friends that had just adopted a baby.  We had way too much sauce, even spreading it on REALLY liberally, I think we still had the equivalent of  a whole recipe’s worth of sauce left.

In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.

You know, there’s just not a lot of sarcastic comments you can make about this recipe, it’s fairly straight forward, and there was nothing remarkable about how I put it together.  Other than I think the kids were trying to kill themselves outside while I cooked it……….  I served it with mashed potatoes and steamed broccoli (I got a new thing to steam veggies in the microwave, and I’m figuring out how to best play with it).

So, my comments?  I liked this, I’m not a big fan of mustard sauces and I liked the flavor this gave the pork.  I did push off the extra mustard from the top, but it had cooked nicely into it, so it tasted really good.  And it was amazingly tender.  All in all, it was surprisingly good.

 

For more great recipes head over to I Thank My Mother and see what everyone else cooked. Whew, it’s a rare post I can get written in less than five minutes…..

Chicken Soup or a rather bland soup, that wasn’t quite good

In case you can’t tell I’m a succer for chicken soup recipes.  I like them a lot.  However of the different one’s I’ve tried or even made a couple of times I’ve yet to find one that always works.  Partially I think it’s the letting it simmer long enough to get the flavor, but not so long it boils off all the broth.  That’s where I go wrong.

Chicken Soup with Matzo Balls

 

Ingredients

  • 2 small or 1 large boiling or roasting chicken (I got a cut-up chicken, easier to use and fits in the pan better)
  • 1 unpeeled onion, halved (I chopped into little pieces)
  • 1 rib celery (cooked celery yuck)
  • 2 carrots, peeled and chunked (cooked carrots, yuck)
  • A few stalks parsley
  • A few peppercorns (added a bit more than a few, but not too much, my kids complain if there’s too much “black stuff,” and you should hear them talk about the horrors of it on Mac and cheese)
  • 2 bay leaves
  • 1 tablespoon salt (I also added some thyme, and I was realizing the times it worked best was when I had the poultry seasoning spice I buy in bulk from my local grocery store)

Directions

1 recipe Matzo Balls, recipe follows (ummm, I didn’t even bother with this part, truthfully I knew I couldn’t get away with this, as it was I was really the only one who ate any significant portion of this)

Put all the ingredients, except the matzo balls, in a large stockpot, cover abundantly with water, and bring to a boil. Skim to remove all the gray scum that will float to the surface, then let cook at a simmer for about 3 hours. Just keep tasting: when the broth tastes golden and chickeny, it’s ready. Remove the chicken and, if you like, leave the soup to get cold to you can remove any fat that collects on the surface. That way you can accrue some schmaltz, too.  (Who doesn’t love the word schmaltz?  Ummmm,  I didn’t let it cool, at this point I was really starting to run out of time to get food on the table and get off to my MOPS meeting)

Reheat the stock, and serve it as a plain soup, or add a few carrot sticks – from about 2 carrots, say – and cook in the soup, adding some torn-up pieces of chicken to warm through at the end. I like to add freshly chopped parsley. (You can also cook the Matzo Balls in the soup as well while it’s heating up again.)

Matzo Balls:

1 egg

2 tablespoons schmaltz, margarine or butter, melted

3 tablespoons water or soup stock

Scant 1/2 cup medium matzo meal

Pinch salt and a grind of pepper

Whisk the egg in a large-ish bowl, then whisk in the melted schmaltz (or whatever). Carry on whisking as you add the water or soup stock, the matzo meal and salt and pepper, and mix together into a rough paste; if it’s too stiff to feel that it might be malleable later, add a little more water. Put in the refrigerator to chill for 1 hour (or leave overnight if you wish) then dip out small lumps of paste and roll them into walnut-sized balls between the palms of your hands. Cook the dumplings in boiling, salted water and simmer for about 40 minutes (you can just cook them directly in the soup, but I’ll do anything to preserve its unstarchy clearness). They are cooked when they rise to the surface. Add to the soup, and ladle out generously into waiting bowls.

Yield: makes about 20

And I’ll pretend I did this part, oh wait I didn’t.

I’ve printed off about another 10 recipes of hers to try, in particular there’s a crispy chocolate thing that looks yummy.

 

Oh, and here’s the other recipe “I” made Crunchy Pork Chops and Tomato Spinach Salad or something.

I’d provide commentary for how it was to make, but honestly I had the best husband ever who let me finish up what I was working on in my pretend garden.  I could make up a commentary for him, but I would like to keep Jeff talking to me, and I don’t think it would be good for marital harmony.  My sense of humor is not always his.

So, I’ll just say it was yummy, but a lot like some of the other breaded recipes I’ve done in the past.

Now head on over to I Blame My Mother for some more great recipes, oh wait she changed her name to I Thank My Mother.

KimChee, or Another recipe that makes Jeff really happy

So, I’m not a big vegetable fan, so you can guess Kim-chee is also not on my list of recipes I like.  However Jeff loves it.  And, as you may have noticed this is not the current chef for the week, but when I told Sarah I made this she said she loves Kim-Chee, so I figured I’d go ahead and post it.  Hopefully I’ll get all caught up soon, but we’ll see.  Life is gettin a little bit in the way, my friend with cancer is really not doing well, so my priorities aren’t as much on trying new recipes as it is on helping my friends.

That being said, off to the recipe

Kim-Chee K’s Way

Ingredients

1/2 medium head napa cabbage, uncored, roughly chopped (about 1-inch strips)

1 tablespoon kosher salt

1 cup julienned (matchstick) carrot

1 cup julienned (mathstick) daikon radish

2 green onions, split in 1/2, cut in 2-inch sections

3/4 cup tamari soy sauce

1/2 cup water

1/4 cup apple cider vinegar

2 tablespoons minced garlic

1 tablespoon honey

4 dry hot chile peppers, split lengthwise and seeds removed 
 
1.  Make sure you don’t try to make this 15 minutes before you plan to eat this, it won’t work.  So put the recipe off for a while, and then try again another day.
 
2.  Cut the cabbag into bite size pieces and put in a colander.  Liberally sprinkle with salt.  I discovered it was actually important to use kosher salt because the rock salt .  Let it sit for a couple of hours until the cabbage starts to wilt.
 
Hmmm, so I’m sitting here watching Dinosaur Train with the kids and I just noticed that Batman has a cut on top of his head.  He says he dropped something on top of his head.  I guess I need to wash his hair to clean the wound.
 
3.  Rinse well with water, and then use your salad spinner to get all of the water out.
 
Princess says I need to eat more popcorn.  I’m suspicious of this slightly soggy popcorn.
 
4.  Combine with the radishes and carrots.
 
5.  Mix the rest of the stuff together in a BIG glass bowl, I used a tupperware marinade container because that’s what it fit in, and it made it easy to occasionally mix it.
 
6.  Add cabbage mixture to the marinade and put in dark cold place (think refrigerator) for 24 hours.
 
Oh, and as a side note I used crushed red pepers instead of the dried red peppers because it was a heck of a lot easier, and well…..  I forgot to get the red peppers.
 
VERDICT:  Jeff said it was similar to kim-chee, but not as spicy.  Of course then he ate a different bit that had some of the pepper and that was spicy.  So, my guess is I didn’t have the spice ratio right.  But, he said I need to make sure and make this again, so that’s a win in my book