Ok, its time to use the blueberries and raspberries in the freezer...hmmm what about a sorbet?
Yes!
put 8c of frozen bluberries and raspberries ( mine are organic, picked myself)
let set in food processor for 30 min.
add 4T raw honey, flavoring (rum is what I used, about 1T) begin processing. stopping to scrape. Pour about 1/2 to 1c of cabernet, or some concentrated apple juice. Process till combined, and fruit is ground smooth. Put in container store in freezer. put in fridge to temper 30 min. before serving! Refreshing! (I think you could use a blender and process a little at a time.
Wednesday, April 6, 2011
Friday, April 1, 2011
Phat Thai
I have veered off for a moment: Phat Thai, a general fav.
you need 1 lb package of "rice sticks" soaked till transclucent
1 package of extra firm tofu chunked
1-2 c finely chopped peanuts
2 c fresh beansprouts, rinsed
fresh shrimp, peeled, deveined, tail on (1/2 lb)
4 eggs
garlic and shallots 2T each minced
oil
garlic tops (sub: 1 bunch green onions, cut in 2" lengths)
for the sauce: 3/4 c vinegar, 3/4c fish sauce, 1/3 c dk brown sugar, 2T dark soy sauce
bring to boil in wok, let cool.
to make Phat Thai
stir fry garlic and shallots in 1/4c oil remove half for second half of noodles,keep flame on and stir in tofu till browning, then place drained noodles in wok, stiring to combine with oil, make sure all noodles are covered. Add 2 eggs in middle of noodles and stirfry till all is coated, add about 1/3 cup of sauce stir fry till all coated if noodles a little dry add a little water and continue to stir fry. add peanuts, and 1/4 of bean sprouts, and 1/2 of greens continue to stir fry till greens wilt. remove and serve with chilis, lime wedges, extra peanuts. Stir fry the second batch the same. you will have some extra sauce. reserve in fridge for next time. :)
enjoy!
you need 1 lb package of "rice sticks" soaked till transclucent
1 package of extra firm tofu chunked
1-2 c finely chopped peanuts
2 c fresh beansprouts, rinsed
fresh shrimp, peeled, deveined, tail on (1/2 lb)
4 eggs
garlic and shallots 2T each minced
oil
garlic tops (sub: 1 bunch green onions, cut in 2" lengths)
for the sauce: 3/4 c vinegar, 3/4c fish sauce, 1/3 c dk brown sugar, 2T dark soy sauce
bring to boil in wok, let cool.
to make Phat Thai
stir fry garlic and shallots in 1/4c oil remove half for second half of noodles,keep flame on and stir in tofu till browning, then place drained noodles in wok, stiring to combine with oil, make sure all noodles are covered. Add 2 eggs in middle of noodles and stirfry till all is coated, add about 1/3 cup of sauce stir fry till all coated if noodles a little dry add a little water and continue to stir fry. add peanuts, and 1/4 of bean sprouts, and 1/2 of greens continue to stir fry till greens wilt. remove and serve with chilis, lime wedges, extra peanuts. Stir fry the second batch the same. you will have some extra sauce. reserve in fridge for next time. :)
enjoy!
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