And this work with natural peanut butter, the type you gotta stir?
Pita
![1726686157976.jpeg]( "1726686157976.jpeg")
I recall making pita with a friend that was baffled about how we were going to create the hollow interior, the pocket. A hollow center is actually in quite a few pastries. Fear not, it's actually a natural process. When the crust hardens in the oven, gasses produced in the center cannot escape. The gas lifts, separating the crust. You can say it is like magic (but really it's physics).
Pita is a beloved flatbread that has ties with many Greek and Middle Eastern dishes. There's evidence of people making pita nearly 15,000 years ago in what today is Jordan.
This is not your typical pita. You will hopefully find this to be softer, fluffier, and a little thicker. It should have a little more sourdough type flavor. Perhaps, like me, you'll think it's even better.
3 & 3/4 cup bread flour (plus some for kneading).
1 & 1/2 tsp salt.
1 tsp & 1 tbs sugar.
1 package active dry yeast (2 & 1/4 tsp)
3/4 cup warm water.
3/4 cup plain Greek yogurt.
Olive oil, at least 3 tbs.
In a medium sized bowl, combine water, 1 tbs sugar, and yeast.
Gently stir.
Let sit until a a foam forms on the surface (around 5 minutes).
In a large bowl (preferably a mixing bowl), add the flour, salt, and remaining sugar.
Mix.
Add yeast, oil, and yogurt.
Mix.
Knead dough.
If lacking a machine, do it by hand.
If by hand, it normally takes about 10 minutes.
Transfer ball of dough to an oiled bowl.
Cover and let rise in warm area about 2 hours.
Dough should have doubled.
Preheat oven to 500°. Yes, it very hot!
Spray baking sheets.
Divided dough into 12 equal size balls.
Cover.
Let rise another 20 minutes.
Roll balls in round discs, 1/4 inch thick.
Place on baking sheet.
Bake. Check them in 5 minutes.
Rotate the sheet. (Pita tends to cook uneven from minor heat difference.)
In total they need about 8 minutes of baking.
Cool on a wire rack.
Because minor heat differences disturbed rising, bake one sheet at a time.
Is there a difference between bread flour and all-purpose flour? Yes, the protein content differs. Bread flour yields a better, chewier structure. All-purpose flour is better for getting a tender structure. All-purpose can be substituted, if you're content with various structure.
Have fun!
I recall making pita with a friend that was baffled about how we were going to create the hollow interior, the pocket. A hollow center is actually in quite a few pastries. Fear not, it's actually a natural process. When the crust hardens in the oven, gasses produced in the center cannot escape. The gas lifts, separating the crust. You can say it is like magic (but really it's physics).
Pita is a beloved flatbread that has ties with many Greek and Middle Eastern dishes. There's evidence of people making pita nearly 15,000 years ago in what today is Jordan.
This is not your typical pita. You will hopefully find this to be softer, fluffier, and a little thicker. It should have a little more sourdough type flavor. Perhaps, like me, you'll think it's even better.
3 & 3/4 cup bread flour (plus some for kneading).
1 & 1/2 tsp salt.
1 tsp & 1 tbs sugar.
1 package active dry yeast (2 & 1/4 tsp)
3/4 cup warm water.
3/4 cup plain Greek yogurt.
Olive oil, at least 3 tbs.
In a medium sized bowl, combine water, 1 tbs sugar, and yeast.
Gently stir.
Let sit until a a foam forms on the surface (around 5 minutes).
In a large bowl (preferably a mixing bowl), add the flour, salt, and remaining sugar.
Mix.
Add yeast, oil, and yogurt.
Mix.
Knead dough.
If lacking a machine, do it by hand.
If by hand, it normally takes about 10 minutes.
Transfer ball of dough to an oiled bowl.
Cover and let rise in warm area about 2 hours.
Dough should have doubled.
Preheat oven to 500°. Yes, it very hot!
Spray baking sheets.
Divided dough into 12 equal size balls.
Cover.
Let rise another 20 minutes.
Roll balls in round discs, 1/4 inch thick.
Place on baking sheet.
Bake. Check them in 5 minutes.
Rotate the sheet. (Pita tends to cook uneven from minor heat difference.)
In total they need about 8 minutes of baking.
Cool on a wire rack.
Because minor heat differences disturbed rising, bake one sheet at a time.
Is there a difference between bread flour and all-purpose flour? Yes, the protein content differs. Bread flour yields a better, chewier structure. All-purpose flour is better for getting a tender structure. All-purpose can be substituted, if you're content with various structure.
Have fun!
Hmm. Thanks. I may try mixing it with some more stabilized unsweetened peanut butter. The oils should cause it to "seize" to a degree. Skippy and Jif make a non sweet peanut butter that's emulsified with rapeseed oil and not palm oil which seeps. I use a little of it with some Kirkland peanut butter so stiffen it up when making pb cookies. Hopefully it holds up when exposed to heat. Thanks.
Mushroom Risotto
![1726693345332.jpeg]( "1726693345332.jpeg")
Risotto is a dish of love. Often with rice we do little more than boil it in water. Risotto, however, requires attention. The dedication involved with stirring can be seen as an expression of affection.
Not every type of rice will work. Select a short-grain rice that will release more starches while cooking. Arborio, Carnaroli, or Vialone Nano will all work.
What type of mushroom? Chanterelles, Shiitaki, Oyster, King Trumpet, Shimeji, Morel, and Bella are all great choices. You need a pound and a half, so get a few of your favorites.
This elegant dish can stand on its own or happily exist as a side dish. I like having this with roasted broccoli and bread sticks (or baguettes).
1 & 1/2 cups mixed mushrooms, chopped.
1 & 1/2 cups Arborio rice, uncooked, rinsed.
2/3 cup white wine.
5 cups broth (vegetable or chicken), warm.
4 tbs olive oil.
3/4 tsp salt
1 medium onion, chopped.
2 cloves garlic, chopped.
1 tbs thyme.
1/2 tsp black pepper.
1/2 cup Parmesan cheese.
In a skillet on medium heat, warm 2 tbs olive oil.
Oil needs to be hot.
Add mushrooms, 1/2 tsp salt, and black pepper.
Cook for about 8 minutes, stirring only occasionally, until mushrooms are softened and browned.
Remove mushrooms and set aside.
Wipe the skillet.
Add remaining oil.
Add onion and remain salt.
Cook until onions are softened, 5 - 8 minutes.
Add garlic, thyme, and rice.
Cook for 1 minute, then add wine.
Stir and cook for 3 minutes, until wine cooks down.
Stir continuously.
Add 3/4 cup broth.
Keep stirring.
When broth is absorbed and reduced, add more broth.
Stir stir stir.
Keep stirring and adding broth when liquid in pan is absorbed.
With the last addition of broth, add 2/3 of the mushrooms.
Cook until rice is creamy yet dente.
Stir in cheese
Top with remaining mushrooms.
Show someone some love!
Risotto is a dish of love. Often with rice we do little more than boil it in water. Risotto, however, requires attention. The dedication involved with stirring can be seen as an expression of affection.
Not every type of rice will work. Select a short-grain rice that will release more starches while cooking. Arborio, Carnaroli, or Vialone Nano will all work.
What type of mushroom? Chanterelles, Shiitaki, Oyster, King Trumpet, Shimeji, Morel, and Bella are all great choices. You need a pound and a half, so get a few of your favorites.
This elegant dish can stand on its own or happily exist as a side dish. I like having this with roasted broccoli and bread sticks (or baguettes).
1 & 1/2 cups mixed mushrooms, chopped.
1 & 1/2 cups Arborio rice, uncooked, rinsed.
2/3 cup white wine.
5 cups broth (vegetable or chicken), warm.
4 tbs olive oil.
3/4 tsp salt
1 medium onion, chopped.
2 cloves garlic, chopped.
1 tbs thyme.
1/2 tsp black pepper.
1/2 cup Parmesan cheese.
In a skillet on medium heat, warm 2 tbs olive oil.
Oil needs to be hot.
Add mushrooms, 1/2 tsp salt, and black pepper.
Cook for about 8 minutes, stirring only occasionally, until mushrooms are softened and browned.
Remove mushrooms and set aside.
Wipe the skillet.
Add remaining oil.
Add onion and remain salt.
Cook until onions are softened, 5 - 8 minutes.
Add garlic, thyme, and rice.
Cook for 1 minute, then add wine.
Stir and cook for 3 minutes, until wine cooks down.
Stir continuously.
Add 3/4 cup broth.
Keep stirring.
When broth is absorbed and reduced, add more broth.
Stir stir stir.
Keep stirring and adding broth when liquid in pan is absorbed.
With the last addition of broth, add 2/3 of the mushrooms.
Cook until rice is creamy yet dente.
Stir in cheese
Top with remaining mushrooms.
Show someone some love!
Fried Tofu
![1726704106261.jpeg]( "1726704106261.jpeg")
Tofu makes some people squeamish. Perhaps their past offered an unfavorable experience. I am perplexed, because fried tofu is one of my favorite foods.
Once fried, it can be eaten as is or put into wraps, salads, or stir fries. It's really quite versatile.
1 block of tofu (15-16 oz), firm or extra firm.
4 tbs cornstarch.
1 & 1/4 tsp salt.
1 & 1/4 tsp paprika.
1 tsp garlic powder.
1/2 - 1 tsp seasoning (your favorite spice).
2 - 4 tbs olive oil.
Drain tofu.
Press it gently but firmly to remove some moisture.
Slice to into slices.
Make more slices perpendicular.
Make more slices horizontal.
In effect: cube it.
Add to a bowl.
In a separate bowl combine dry ingredients. (Mix spices with cornstarch).
Add spiced cornstarch to tofu.
Gently toss until tofu is coated.
Heat olive oil in a large skillet on medium-high heat.
Making a single layer, add tofu to hot oil.
Fry 3-5 minutes without much stirring.
Add more oil if needed.
Flip the cubes and fry an additional 3-5 minutes.
When cubes are crispy and golden brown, it's done.
I love to dip it in Thai peanut sauce.
If making an Italian dinner, adjust seasoning to include rosemary, thyme, and oregano. Adjust the spice to your need.
Tofu makes some people squeamish. Perhaps their past offered an unfavorable experience. I am perplexed, because fried tofu is one of my favorite foods.
Once fried, it can be eaten as is or put into wraps, salads, or stir fries. It's really quite versatile.
1 block of tofu (15-16 oz), firm or extra firm.
4 tbs cornstarch.
1 & 1/4 tsp salt.
1 & 1/4 tsp paprika.
1 tsp garlic powder.
1/2 - 1 tsp seasoning (your favorite spice).
2 - 4 tbs olive oil.
Drain tofu.
Press it gently but firmly to remove some moisture.
Slice to into slices.
Make more slices perpendicular.
Make more slices horizontal.
In effect: cube it.
Add to a bowl.
In a separate bowl combine dry ingredients. (Mix spices with cornstarch).
Add spiced cornstarch to tofu.
Gently toss until tofu is coated.
Heat olive oil in a large skillet on medium-high heat.
Making a single layer, add tofu to hot oil.
Fry 3-5 minutes without much stirring.
Add more oil if needed.
Flip the cubes and fry an additional 3-5 minutes.
When cubes are crispy and golden brown, it's done.
I love to dip it in Thai peanut sauce.
If making an Italian dinner, adjust seasoning to include rosemary, thyme, and oregano. Adjust the spice to your need.
Kool Aid Pie
![1726709051305.jpeg]( "1726709051305.jpeg")
Sometimrs we put a lot of effort to make some dishes. Beyond our time and labor, securing some "exotic" ingredients can be difficult. It can get rather expensive.
Regardless of the challenges to make and impressive dish, there are some people that won't appreciate it. The dish might even go virtually untouched. These are the people that think cocktail weiners are gourmet and instant potatoes is fine dining.
Kool Aid Pie isn't gourmet. In fact, I consider it rather redneck; however, it works perfect when getting together with my cocktail weiner loving friends.
Sure, you can make your own crust from crushed graham crackers, sugar, and butter. Graham crackers could even be substituted for Oreo cookies, gingersnap cookies, and various other cookies or crackers.
If you're in a hurry, a premade crust can be purchased. (A purchased crust can be delicately transfered to your own pie pan.)
1 pie crust, 9".
1 package Kool Aid, 0.13 oz., select a flavor you like. (powder form)
1 can sweetened condensed milk, 14 oz.
4 oz. cream cheese, brought to room temperature. (optional)
8 oz. Frozen whipped topping, thawed.
Whether making your own crust or buying one, put crust in freezer for 15 minutes.
Beat cream cheese until soft.
Add condensed milk to the bowl.
Add Kool Aid flavoring.
Thoroughly blend until combined well.
Gently fold in whipped topping until mixed well.
Spoon into crust.
Level with spatula.
Chill.
You can decorate it with additional whipped topping and cherries.
Enjoy your get-together!
Sometimrs we put a lot of effort to make some dishes. Beyond our time and labor, securing some "exotic" ingredients can be difficult. It can get rather expensive.
Regardless of the challenges to make and impressive dish, there are some people that won't appreciate it. The dish might even go virtually untouched. These are the people that think cocktail weiners are gourmet and instant potatoes is fine dining.
Kool Aid Pie isn't gourmet. In fact, I consider it rather redneck; however, it works perfect when getting together with my cocktail weiner loving friends.
Sure, you can make your own crust from crushed graham crackers, sugar, and butter. Graham crackers could even be substituted for Oreo cookies, gingersnap cookies, and various other cookies or crackers.
If you're in a hurry, a premade crust can be purchased. (A purchased crust can be delicately transfered to your own pie pan.)
1 pie crust, 9".
1 package Kool Aid, 0.13 oz., select a flavor you like. (powder form)
1 can sweetened condensed milk, 14 oz.
4 oz. cream cheese, brought to room temperature. (optional)
8 oz. Frozen whipped topping, thawed.
Whether making your own crust or buying one, put crust in freezer for 15 minutes.
Beat cream cheese until soft.
Add condensed milk to the bowl.
Add Kool Aid flavoring.
Thoroughly blend until combined well.
Gently fold in whipped topping until mixed well.
Spoon into crust.
Level with spatula.
Chill.
You can decorate it with additional whipped topping and cherries.
Enjoy your get-together!
Yowie212, made these. They were amazing. Thanks buddy, for sharing this.
Shrimp Mei Fun
![1726749439302.jpeg]( "1726749439302.jpeg")
These rice noodles originated in Hong Kong (in the 1950's), stemming from cultural diversity. They have since migrated into many Asian cuisines. "Mei fun", when translated to English, simply means rice noodle.
When dried, they are nearly translucent. When cooked they'll readily absorb the flavors of the dish.
4.5 - 5 oz mei fun noodles, dried.
10 large shrimp.
2 oz char Siu pork (or 3 strips turkey bacon) in bite size pieces.
1 carrot, sliced into small strips.
2 cups cabbage, shredded.
1 small onion, sliced into halfmoon pieces.
3 green onions, chopped.
2 dried chili peppers, chopped.
1 & 1/2 tbs soy sauce.
1 tbs rice vinegar.
1 tsp toasted sesame oil.
1 tbs vegetable oil.
1 & 1/2 tbs curry powder.
1/4 tsp salt.
White pepper to taste.
Soak noodle in hot water (7-8 minutes) till al dente.
Drain and dry. Pat noodles with paper towels.
Cut noodles into manageable lengths.
Set noodles aside.
Heat a wok or skillet on medium-high heat.
Add vegetable oil.
When oil is hot, add shrimp and pork (or turkey bacon).
Cook for about 30 seconds.
Add carrot, chili peppers, cabbage, and onion.
Cook for about 4 minutes. Vegetable should be softening but still crisp.
Stir in curry powder.
Add noodles, soy sauce, sesame seed oil, vinegar, and salt.
Toss noodles.
Plate.
Garnish with green onions.
Season with white pepper.
Enjoy.
These rice noodles originated in Hong Kong (in the 1950's), stemming from cultural diversity. They have since migrated into many Asian cuisines. "Mei fun", when translated to English, simply means rice noodle.
When dried, they are nearly translucent. When cooked they'll readily absorb the flavors of the dish.
4.5 - 5 oz mei fun noodles, dried.
10 large shrimp.
2 oz char Siu pork (or 3 strips turkey bacon) in bite size pieces.
1 carrot, sliced into small strips.
2 cups cabbage, shredded.
1 small onion, sliced into halfmoon pieces.
3 green onions, chopped.
2 dried chili peppers, chopped.
1 & 1/2 tbs soy sauce.
1 tbs rice vinegar.
1 tsp toasted sesame oil.
1 tbs vegetable oil.
1 & 1/2 tbs curry powder.
1/4 tsp salt.
White pepper to taste.
Soak noodle in hot water (7-8 minutes) till al dente.
Drain and dry. Pat noodles with paper towels.
Cut noodles into manageable lengths.
Set noodles aside.
Heat a wok or skillet on medium-high heat.
Add vegetable oil.
When oil is hot, add shrimp and pork (or turkey bacon).
Cook for about 30 seconds.
Add carrot, chili peppers, cabbage, and onion.
Cook for about 4 minutes. Vegetable should be softening but still crisp.
Stir in curry powder.
Add noodles, soy sauce, sesame seed oil, vinegar, and salt.
Toss noodles.
Plate.
Garnish with green onions.
Season with white pepper.
Enjoy.
Spam Fries
![1726752788776.jpeg]( "1726752788776.jpeg")
Spam has gathered a lot of criticism from me, as I considered worthy of only struggling days of apocalyptic times or ruckus redneck get-together.
I have been searching for some redeeming recipe. Some of these discoveries left me in horror, like using it in sushi.
Of the many strategies, this one was actually not bad. Normally I am not a fan of breading; but as we know, breading covers a multitude of sins.
There are many varieties of Spam. I was hoping to use teriyaki flavored but ended up selecting the classic original.
1 can Spam.
1 cup flour.
1 tsp chili powder.
1 tsp garlic powder.
3 eggs.
2 cups Planko breadcrumbs.
1 & 1/2 cups cooking oil.
1/2 cup mayonnaise.
1 tsp paprika.
1 tsp oregano.
1 tsp black pepper.
1 tsp onion powder.
Cut Spam into French fry shaped slices.
Arrange a breading station with 3 bowls.
In bowl 1, combine flour, chili powder, and garlic powder.
In bowl 2, beat the eggs.
In bowl 3, add the Planko breadcrumbs.
In a large skillet, heat oil in medium heat.
Bread slices individually.
First, dredge in flour.
Second, coat well with egg.
Third, coat with breadcrumbs.
Fry for 2-3, until golden brown.
Make a dipping sauce by combining mayonnaise with paprika, pepper, onion powder, and oregano.
Enjoy.
Spam has gathered a lot of criticism from me, as I considered worthy of only struggling days of apocalyptic times or ruckus redneck get-together.
I have been searching for some redeeming recipe. Some of these discoveries left me in horror, like using it in sushi.
Of the many strategies, this one was actually not bad. Normally I am not a fan of breading; but as we know, breading covers a multitude of sins.
There are many varieties of Spam. I was hoping to use teriyaki flavored but ended up selecting the classic original.
1 can Spam.
1 cup flour.
1 tsp chili powder.
1 tsp garlic powder.
3 eggs.
2 cups Planko breadcrumbs.
1 & 1/2 cups cooking oil.
1/2 cup mayonnaise.
1 tsp paprika.
1 tsp oregano.
1 tsp black pepper.
1 tsp onion powder.
Cut Spam into French fry shaped slices.
Arrange a breading station with 3 bowls.
In bowl 1, combine flour, chili powder, and garlic powder.
In bowl 2, beat the eggs.
In bowl 3, add the Planko breadcrumbs.
In a large skillet, heat oil in medium heat.
Bread slices individually.
First, dredge in flour.
Second, coat well with egg.
Third, coat with breadcrumbs.
Fry for 2-3, until golden brown.
Make a dipping sauce by combining mayonnaise with paprika, pepper, onion powder, and oregano.
Enjoy.
Bourbon Chicken
![1726761400984.jpeg]( "1726761400984.jpeg")
This is yet another classic Chinese styled American dish, created in New Orleans, Louisiana - specifically on Bourbon Street.
Typically it's made with bone free chicken thighs; however, feel free to use breasts.
2 lb chicken thighs, skinless & deboned, cut into cubes.
1/4 cup bourbon.
1/4 cup brown sugar.
1 tsp garlic minced.
1/3 cup soy sauce.
1 tbs apple cider vinegar.
1 tbs olive oil.
2 tbs hoisin sauce.
Salt & Pepper to taste.
1 tbs cornstarch.
Water.
Heat oil in skillet over medium-high heat.
Add chicken to skillet.
Cook 4-5 minutes on both sides until golden brown and cooked through.
Add garlic.
Cook for 30 seconds.
In a bowl whisk together: hoisin sauce, vinegar, soy sauce, brown sugar, bourbon, and cornstarch.
Pour sauce over chicken.
Bring to a boil.
Cook for 4-5 minutes, until sauce thickens.
Season with salt and pepper to taste.
Garnish with chopped green onions.
Enjoy!
This is yet another classic Chinese styled American dish, created in New Orleans, Louisiana - specifically on Bourbon Street.
Typically it's made with bone free chicken thighs; however, feel free to use breasts.
2 lb chicken thighs, skinless & deboned, cut into cubes.
1/4 cup bourbon.
1/4 cup brown sugar.
1 tsp garlic minced.
1/3 cup soy sauce.
1 tbs apple cider vinegar.
1 tbs olive oil.
2 tbs hoisin sauce.
Salt & Pepper to taste.
1 tbs cornstarch.
Water.
Heat oil in skillet over medium-high heat.
Add chicken to skillet.
Cook 4-5 minutes on both sides until golden brown and cooked through.
Add garlic.
Cook for 30 seconds.
In a bowl whisk together: hoisin sauce, vinegar, soy sauce, brown sugar, bourbon, and cornstarch.
Pour sauce over chicken.
Bring to a boil.
Cook for 4-5 minutes, until sauce thickens.
Season with salt and pepper to taste.
Garnish with chopped green onions.
Enjoy!
Strawberry Tamales
![1726779784820.jpeg]( "1726779784820.jpeg")
I was introduced to tamales from watching Speedy Gonzales on Bugs Bunny. Looking back I can see the offensive stereotyping.
While this might come as shocking news, the history of the United States is scarred in bigotry. From heightened paranoia about a missing cat to lynch mobs to tamales, the citizens all too frequently distrust differences.
There were bans on tamales, as people feared what they represented. Tamale vendors, officials claimed, were stealing jobs. Every political season, weak minds resort to fear mongering.
Of all Mexican foods, tamales are surely one of the oldest. Since the beginning creation, they were both savory and sweet types. Today thousands of types can be food.
Let's get started.
4 cups mesa harina (flour made from ground corn).
2 cups strawberries, cleaned & stems removed.
1/2 cup strawberry jam.
2 cups milk, warm.
1/2 cup sugar.
1 & 1/2 tsp baking powder.
1 tsp salt.
1 cup corn oil.
4 drops red food coloring.
(about) 30 corn husks.
Ensure husks are clean and free of silk.
Soak husks in hot water. (Use enough water to cover.) Set aside.
Blend milk with 1 cup berries until smooth.
Set aside.
In a bowl, combine 2 cups flour, sugar, powder, and salt.
Add oil and strawberry milk.
Mix well.
Add remaining flour, remaining strawberries, and food coloring.
Best until fully combined.
Drain corn husks.
Shake off water.
Spread a layer of dough on a hush, staying 3 inches from pointed tip.
Add tablespoon of jam to center.
Fold both sides to the center.
Fold pointed end toward center.
Keep open side facing up.
Repeat, till all are assembled.
Fill bottom of steam with water.
Place tamales in steamer, open side up.
Steam for an hour.
Tamale will peel away easily from husk when ready.
Check boiler to ensure there is enough water.
Can take up to 90 minutes depending on thickness.
If not done after 90 minutes, turn heat off and keep lip on. Residual heat should be enough.
If tamales won't stay standing upright in steamer, bunch up aluminum foil for it to lean against.
Enjoy!
I was introduced to tamales from watching Speedy Gonzales on Bugs Bunny. Looking back I can see the offensive stereotyping.
While this might come as shocking news, the history of the United States is scarred in bigotry. From heightened paranoia about a missing cat to lynch mobs to tamales, the citizens all too frequently distrust differences.
There were bans on tamales, as people feared what they represented. Tamale vendors, officials claimed, were stealing jobs. Every political season, weak minds resort to fear mongering.
Of all Mexican foods, tamales are surely one of the oldest. Since the beginning creation, they were both savory and sweet types. Today thousands of types can be food.
Let's get started.
4 cups mesa harina (flour made from ground corn).
2 cups strawberries, cleaned & stems removed.
1/2 cup strawberry jam.
2 cups milk, warm.
1/2 cup sugar.
1 & 1/2 tsp baking powder.
1 tsp salt.
1 cup corn oil.
4 drops red food coloring.
(about) 30 corn husks.
Ensure husks are clean and free of silk.
Soak husks in hot water. (Use enough water to cover.) Set aside.
Blend milk with 1 cup berries until smooth.
Set aside.
In a bowl, combine 2 cups flour, sugar, powder, and salt.
Add oil and strawberry milk.
Mix well.
Add remaining flour, remaining strawberries, and food coloring.
Best until fully combined.
Drain corn husks.
Shake off water.
Spread a layer of dough on a hush, staying 3 inches from pointed tip.
Add tablespoon of jam to center.
Fold both sides to the center.
Fold pointed end toward center.
Keep open side facing up.
Repeat, till all are assembled.
Fill bottom of steam with water.
Place tamales in steamer, open side up.
Steam for an hour.
Tamale will peel away easily from husk when ready.
Check boiler to ensure there is enough water.
Can take up to 90 minutes depending on thickness.
If not done after 90 minutes, turn heat off and keep lip on. Residual heat should be enough.
If tamales won't stay standing upright in steamer, bunch up aluminum foil for it to lean against.
Enjoy!
Wild Rice Salad
![1726792500802.jpeg]( "1726792500802.jpeg")
When using wild rice, often I add lots of mushrooms. Those earthly flavors pair well together.
But I also have a weakness for fruits. So let's make a salad....
1 & 1/2 cups wild rice.
2 cups spinach.
2 apples, chopped (contrast flavor with Honeycrisp and Granny Smith).
2 green onions, chopped.
1/2 cup parsley.
1 cup walnuts, chopped.
3/4 cup dried cranberries.
Seeds from one pomegranate.
for the dressing:
1/3 cup olive oil.
1/4 cup lemon juice.
1 tbs honey.
1 tsp sumac (or lemon pepper).
1/2 tsp garlic powder.
Salt & Pepper to taste.
In a small bowl combine lemon juice and honey.
Whisk.
Add garlic, sumac, salt, and pepper.
Whisk continuously as olive oil is slowly added.
Set aside.
Cook wild rice according to package/directions.
When rice is slightly cooled, add spinach, apples, onions, parsley, walnuts, cranberries, and pomegranate.
Pour dressing over salad.
Gently toss.
Serve at room temperature.
If you want more protein, when serving consider adding a hard boiled egg(s) or sliced grilled chicken.
When using wild rice, often I add lots of mushrooms. Those earthly flavors pair well together.
But I also have a weakness for fruits. So let's make a salad....
1 & 1/2 cups wild rice.
2 cups spinach.
2 apples, chopped (contrast flavor with Honeycrisp and Granny Smith).
2 green onions, chopped.
1/2 cup parsley.
1 cup walnuts, chopped.
3/4 cup dried cranberries.
Seeds from one pomegranate.
for the dressing:
1/3 cup olive oil.
1/4 cup lemon juice.
1 tbs honey.
1 tsp sumac (or lemon pepper).
1/2 tsp garlic powder.
Salt & Pepper to taste.
In a small bowl combine lemon juice and honey.
Whisk.
Add garlic, sumac, salt, and pepper.
Whisk continuously as olive oil is slowly added.
Set aside.
Cook wild rice according to package/directions.
When rice is slightly cooled, add spinach, apples, onions, parsley, walnuts, cranberries, and pomegranate.
Pour dressing over salad.
Gently toss.
Serve at room temperature.
If you want more protein, when serving consider adding a hard boiled egg(s) or sliced grilled chicken.
So I've done this myself funny enough, but I chose turkey based spam because of the lower calories and sodium, but much higher protein than their pork based products. It goes well with a homemade ranch and some crystal brand hot sauce. Sadly the price of spam has skyrocketed since covid. What used to be a $1.25 venture for me is now a nearly $5 venture. Which... frankly at that point I may as well add another $5 and get a huge pack of boneless skinless chicken thighs at $1.29 a lb.
Yes.
Often black rice is mixed with wild rice but it can stand alone. Here is a photo of a similar salad, using black rice, squash, apples, pecans, and pomegranate. There are many great combinations.
Halibut Tacos
![1726845423769.jpeg]( "1726845423769.jpeg")
I seldom met a taco I didn't like. I especially love seafood tacos. Here seafood tacos inherently means shrimp. Of course, other seafoods can be used!
for the fish:
5 pieces of halibut.
1/4 tsp salt.
1/2 tsp black pepper.
Cooking oil.
for the sauce:
3 tbs sour cream.
2 tbs mayonnaise.
1 tbs lime juice.
1/2 tsp garlic powder.
1/2 tsp Sriracha sauce.
for the pico de gallo:
2 mangos, peeled and diced.
1 red pepper, diced.
1 red onion, diced.
2 green onion, chopped.
1 cup cilantro, chopped.
1 jalapeno pepper, seeded and sliced.
Juice from 3 limes.
Salt.
for serving:
Avocado slices.
Tortillas (around 10).
Lime juice.
In a bowl combine sauce ingredients.
Mix till smooth. Set aside.
In a bowl combine mango, onions, pepper, jalapeno, and juice of limes.
Sprinkle with salt.
Mix.
Add cilantro.
Set aside.
Add oil to skillet.
Get skillet hot.
Pat fish dry.
Sprinkle with salt and pepper.
Add fish to the hot pan.
Cook about 4 minutes.
Flip.
Cook about 4 more minutes.
Remove from pan.
Set fish in shell.
Assemble tablco with pice de gallo, avocado, sauce, and lime juice.
Enjoy.
I seldom met a taco I didn't like. I especially love seafood tacos. Here seafood tacos inherently means shrimp. Of course, other seafoods can be used!
for the fish:
5 pieces of halibut.
1/4 tsp salt.
1/2 tsp black pepper.
Cooking oil.
for the sauce:
3 tbs sour cream.
2 tbs mayonnaise.
1 tbs lime juice.
1/2 tsp garlic powder.
1/2 tsp Sriracha sauce.
for the pico de gallo:
2 mangos, peeled and diced.
1 red pepper, diced.
1 red onion, diced.
2 green onion, chopped.
1 cup cilantro, chopped.
1 jalapeno pepper, seeded and sliced.
Juice from 3 limes.
Salt.
for serving:
Avocado slices.
Tortillas (around 10).
Lime juice.
In a bowl combine sauce ingredients.
Mix till smooth. Set aside.
In a bowl combine mango, onions, pepper, jalapeno, and juice of limes.
Sprinkle with salt.
Mix.
Add cilantro.
Set aside.
Add oil to skillet.
Get skillet hot.
Pat fish dry.
Sprinkle with salt and pepper.
Add fish to the hot pan.
Cook about 4 minutes.
Flip.
Cook about 4 more minutes.
Remove from pan.
Set fish in shell.
Assemble tablco with pice de gallo, avocado, sauce, and lime juice.
Enjoy.
alot of wonders we can do with pomegranate...wow...i like it