Wednesday, October 2, 2013
Friday, March 15, 2013
I am always looking for new ways to cook healthier food. We just love latke and pancakes but I am turned off with the fact that in order to make them nice and crispy outside and soft inside I have to use quite a bit of fat; one reason that until recently they were not on my menu very often. Then, while cleaning my small kitchen appliance storage area it hit me: use an electric waffle iron! Not only is it healthier but also heck of a lot cleaner. Both of these points make it a real winner.
2 medium zucchini, coarsely shredded
1 1/2 teaspoon salt
1 large egg
2 green onions, chopped
Place the grated zucchini and potato in a stainless steel bowl and season with salt and pepper. Let rest for up to 30 minutes. Place the mix in a kitchen towel and squeeze to remove some of the liquid. Transfer back to a bowl, mix in the beaten egg, green onions and flour. The consistency should be that of a thick pancake batter. If the mix is too thick, add some milk, if it is too runny, add more flour.
Wednesday, August 15, 2012
Sunday, August 12, 2012
Anyway, I am hooked and it is one variety that I will grow every year from now on. I have planted only 2 seedlings that I started indoors from seeds bought from Thompson & Morgan seed company. Problem is/was that packet had 300 seeds! Three Hundred Seeds!!! That’s for a farm and not a hobby gardener like me. It is even too many to give away. Until now I have harvested about 18Lb from both plants and I still have at least 6 weeks of growing season left. My freezer will be full of bags with sauces!
Saturday, August 11, 2012
Tuesday, August 7, 2012
I just love chicken wings, especially whole grilled wings with nice sweet and hot glaze like Char Siu. One problem with grilled wings is that the skin tends to stick to cooking grate no matter how much you oil it before cooking. I cook a bunch the other day but I wanted the skin intact and only sure way to do it is to keep them off the grill, suspended in the air. Easy to do! Just skewer them on flat skewer and rest them on something about 1”-2” high. Why I didn’t think about this technique before, after all I grill whole bunch of foods on skewers, not just meat but veggies and fruits as well and I keep these above the grill. As for the marinade and glaze use whatever you like. To cook them to “fall-off-the-bone” I grill them 15 minutes per side and since my skewers have a flat at the end they stay parallel to the grill. If you don’t have one use 2 bamboo skewers, that were soaked in water for an hour side by side and about 1-1/2” apart.
Monday, August 6, 2012
This is basically same recipe as “Chinese Style Sticky Pork Back Ribs“, main difference being that the ribs are cut into individual pieces before marinating and cooking. They come out tender and browned on all sides, just a delicious and messy carnivore delight.