Hi,
We were at H Mart recently and R was intrigued with the Winter Melon. I think he thought it might be similar to a Honeydew Melon, but once we got it home and I did a little research, I found that Winter Melon is more like a cucumber in sweetness and texture. Okay, so now I had to figure out what to do with it. I found this recipe, on allrecipes.com and adapted it quite a bit from the original. I think it would be fine without the winter melon and I think in the future I plan to make it without.
Preheat over to 400 degrees. First you have to make the meatballs.
1 pound ground pork
2 tablespoons cornstarch
1/2 bunch cilantro, finely chopped
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons garlic, finely minced
2 tablespoons minced fresh ginger
1 egg
Mix all the ingredients listed above together until well mixed. Form the mixture into golf ball sized balls. If you have some around, line a rimmed baking sheet with parchment paper, to make clean-up so much faster. Place meat balls on baking sheet. Sprinkle with salt and pepper. Bake in 400 degree oven until browned, around 15 minutes. While the meatballs brown, continue working on the soup.
6 cups water
2 pounds Winter Melon, cut into 1 inch cubes
3 slices fresh ginger
2 teaspoons salt
2 teaspoons sugar
black pepper (healthy amount)
1/2 bag frozen spinach
(bok choy or celery, thinly sliced)
Add the above ingredients and simmer for 5 minutes or until the veggies are cooked, but still a bit crispy. The original recipe didn't call for anymore veggies other than the winter melon. I felt like it needed more veggies, so I added 1/2 package of frozen spinach. I think you could also add some fresh bok choy or thinly sliced celery.
(thinly sliced green onions and cilantro)
When the meatballs are browned add to the soup and simmer gently for 10 more minutes. Check to see that the meatballs are cooked through. I ended up simmer the soup for longer and the meatballs started to fall apart a bit, but I thought the soup was still delicious. Check to see if the soup needs a bit more salt or pepper. I liked to finish the soup, just before serving, with a sprinkle or green onions and cilantro.
Hope you enjoy this soup. It heats up well for lunch or dinner the next day.
Hugs,
Mameekosan
Showing posts with label quick. Show all posts
Showing posts with label quick. Show all posts
Thursday, September 20, 2012
Friday, August 24, 2012
Potato Omelet
Hi all,
I'm sorry that I haven't been posting. I had a trip to Chicago early in the month and a trip to California to move J in to her new life. Life should settle down a bit. This recipe is a good option when you don't have a lot of time. I made this the other night instead of a quiche. Of course, I have some recommended substitutions and additions.
1/4 cup olive oil
In a wide frying pan heat oil over medium high heat.
2 medium sized potatoes (I substituted one of the potatoes with a sweet potato) cut into 1/2 inch cubes
Add the potatoes and cook, stirring occasionally, until the potatoes are golden, about 15 minutes.
1 cup chopped green onions
1/4 cup finely chopped parsley (I substituted with basil)
4 cloves garlic, minced
1/2 teaspoon salt
Fresh ground pepper
Add the above ingredients to the potatoes, stir and cook for a few more minutes. Reduce heat and distribute the potatoes mixture evenly over bottom of pan.
6 eggs
1/4 cup milk
Lightly beat the milk and eggs together. Pour egg mixture over potato mixture and cook uncovered for 5 to 7 minutes. As the eggs cook, run a spatula around the edges to encourage the uncooked eggs on top to run into the gap created by the spatula. When the bottom is cooked, I like to quarter the omelet and flip the quarters over and brown the top side. R has sometimes helped me to flip the whole thing over onto a plate and then slid it back all in one piece, but I usually don't do that.
I think you can add diced ham or bacon. Also other fresh herbs would be very nice.
With a salad and fruit this omelet makes a fast delicious dinner.
Hugs,
Mameekosan
I'm sorry that I haven't been posting. I had a trip to Chicago early in the month and a trip to California to move J in to her new life. Life should settle down a bit. This recipe is a good option when you don't have a lot of time. I made this the other night instead of a quiche. Of course, I have some recommended substitutions and additions.
1/4 cup olive oil
In a wide frying pan heat oil over medium high heat.
2 medium sized potatoes (I substituted one of the potatoes with a sweet potato) cut into 1/2 inch cubes
Add the potatoes and cook, stirring occasionally, until the potatoes are golden, about 15 minutes.
1 cup chopped green onions
1/4 cup finely chopped parsley (I substituted with basil)
4 cloves garlic, minced
1/2 teaspoon salt
Fresh ground pepper
Add the above ingredients to the potatoes, stir and cook for a few more minutes. Reduce heat and distribute the potatoes mixture evenly over bottom of pan.
6 eggs
1/4 cup milk
Lightly beat the milk and eggs together. Pour egg mixture over potato mixture and cook uncovered for 5 to 7 minutes. As the eggs cook, run a spatula around the edges to encourage the uncooked eggs on top to run into the gap created by the spatula. When the bottom is cooked, I like to quarter the omelet and flip the quarters over and brown the top side. R has sometimes helped me to flip the whole thing over onto a plate and then slid it back all in one piece, but I usually don't do that.
I think you can add diced ham or bacon. Also other fresh herbs would be very nice.
With a salad and fruit this omelet makes a fast delicious dinner.
Hugs,
Mameekosan
Wednesday, July 25, 2012
Jazzy Tahini Sauce
Hi,
This is a wonderful sauce that can jazz up a simple salad or cut veggies. Today for lunch, I had a bit of left over tahini sauce alongside a sliced fresh tomato. You can also serve it with cucumbers or grilled chicken. Just put a dollop on the side and you can dip your veggies in it as you go. You probably will have to purchase the tahini (sesame seed paste), but it's amazing stuff because it keeps forever in your fridge. Look for tahini in a metal can with a removable plastic lid.
1/2 cup tahini (sesame seed paste)
3 gloves garlic, finely minced
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
Mixed the above ingredients together. If the sauce is thicker than you would like, thin it with a bit more oil or a teaspoon or two of water. Refrigerate the leftovers and have fun putting a dollop on your plate. It'll really jazz up your dinner.
Hugs,
Mameekosan : )
This is a wonderful sauce that can jazz up a simple salad or cut veggies. Today for lunch, I had a bit of left over tahini sauce alongside a sliced fresh tomato. You can also serve it with cucumbers or grilled chicken. Just put a dollop on the side and you can dip your veggies in it as you go. You probably will have to purchase the tahini (sesame seed paste), but it's amazing stuff because it keeps forever in your fridge. Look for tahini in a metal can with a removable plastic lid.
1/2 cup tahini (sesame seed paste)
3 gloves garlic, finely minced
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
Mixed the above ingredients together. If the sauce is thicker than you would like, thin it with a bit more oil or a teaspoon or two of water. Refrigerate the leftovers and have fun putting a dollop on your plate. It'll really jazz up your dinner.
Hugs,
Mameekosan : )
Monday, July 23, 2012
Garlicy Broccoli Rabe
Hi,
I'm a huge fan of broccoli rabe. For some reason it's impossibly expensive at my usual grocery store. But at Produce World in Chicago, it is decidedly affordable. So whenever I'm in Chicago visiting my mom one of my first stops is Produce World for a huge bunch of broccoli rabe.
Bunch of broccoli rabe (bc)
I usually clean the bc in a huge pot of water. Just unbundle the bc and fill the pot, swish the bc around and lift it out. Usually that's enough to clean it. Place the bc in a large heavy frying pan. I usually rearrange the stems and tops to face the same way. Add, an inch or so of water, cover and turn the heat on high. When the water starts to simmer, using tongs rotate the bc around so all cooks at the same time. When the bc is just starting to turn bright green, remove it from the water and place on a cutting board, be careful of the hot water and pan. Drain the water and cut the bc up into 2-3 inch lengths.
2 tablespoons olive oil
1 teaspoon crushed red pepper
2 cloves garlic, minced
Add the olive oil garlic, and red pepper to pan, heat until oil is hot. Add the bc back into the pan and heat until the bc is cooked with a bit of firmness to it. Salt and pepper to taste.
The broccoli rabe is a bit bitter and goes along with the sweet maple salmon. It's also good to add into an omelet, so if you have some left you'll be able to eat it because if keeps well.
Hope you enjoy these! You can also prepare kale, brocolli, and green beans like this as well.
Hugs,
Mameekosan
I'm a huge fan of broccoli rabe. For some reason it's impossibly expensive at my usual grocery store. But at Produce World in Chicago, it is decidedly affordable. So whenever I'm in Chicago visiting my mom one of my first stops is Produce World for a huge bunch of broccoli rabe.
Bunch of broccoli rabe (bc)
I usually clean the bc in a huge pot of water. Just unbundle the bc and fill the pot, swish the bc around and lift it out. Usually that's enough to clean it. Place the bc in a large heavy frying pan. I usually rearrange the stems and tops to face the same way. Add, an inch or so of water, cover and turn the heat on high. When the water starts to simmer, using tongs rotate the bc around so all cooks at the same time. When the bc is just starting to turn bright green, remove it from the water and place on a cutting board, be careful of the hot water and pan. Drain the water and cut the bc up into 2-3 inch lengths.
2 tablespoons olive oil
1 teaspoon crushed red pepper
2 cloves garlic, minced
Add the olive oil garlic, and red pepper to pan, heat until oil is hot. Add the bc back into the pan and heat until the bc is cooked with a bit of firmness to it. Salt and pepper to taste.
The broccoli rabe is a bit bitter and goes along with the sweet maple salmon. It's also good to add into an omelet, so if you have some left you'll be able to eat it because if keeps well.
Hope you enjoy these! You can also prepare kale, brocolli, and green beans like this as well.
Hugs,
Mameekosan
Wednesday, May 9, 2012
Pork Meatballs with Peanut Sauce
Hi all,
Well I'm so sorry that I haven't had any new recipes in a long long time. But, having received great encouragement to post again, here I am. Last night I tried (and of course while making it I adapted) this new recipe. If you have a food processor, it makes it easier to do the fine chopping, but if you don't have one that's okay too.
Preheat oven to 400 degrees F.
In a bowl mix together with your hands:
1 pound ground pork 1/2 cup plain bread crumbs
(I threw some old whole wheat bread in the food processor to turn into crumbs)
1/2 cup finely chopped sweet onion (I had a vidalia, but probably a regular onion would be fine)
1/2 cup finely chopped red, orange, or yellow pepper
1/3 cup finely chopped cilantro
1 egg
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 Tablespoon finely chopped fresh ginger
Form the meatballs into golf ball sized balls. Place them on a rimmed baking sheet. If you use parchment paper in the baking sheet, clean-up will be a snap. Bake until brown, in the meantime prepare the sauce.
I cup coconut milk
1/3 cup peanut butter (I used smooth, chunky would be okay too)
1/2 cup chicken broth (I used water with a bit of a bouillon cube)
2 Tablespoons soy sauce
1 Tablespoon finely chopped fresh ginger
Place the above ingredients in a large pan or pot that will hold the sauce and the meatballs. Stir to combine and heat while stirring over medium heat for 2 to 3 minutes. Turn heat off.
When meatballs are browned, add the meatballs to the sauce. Cover the pan and cook for 10 minutes or until meatballs are cooked through. If the sauce becomes too thick, add additional water a bit at a time.
For garnish you can sprinkle the dish with finely chopped green onions and cilantro. You can serve this dish with rice or we ate it with sauteed green beans. Hope you think it's a keeper too!
Hugs, Mameekosan
Well I'm so sorry that I haven't had any new recipes in a long long time. But, having received great encouragement to post again, here I am. Last night I tried (and of course while making it I adapted) this new recipe. If you have a food processor, it makes it easier to do the fine chopping, but if you don't have one that's okay too.
Preheat oven to 400 degrees F.
In a bowl mix together with your hands:
1 pound ground pork 1/2 cup plain bread crumbs
(I threw some old whole wheat bread in the food processor to turn into crumbs)
1/2 cup finely chopped sweet onion (I had a vidalia, but probably a regular onion would be fine)
1/2 cup finely chopped red, orange, or yellow pepper
1/3 cup finely chopped cilantro
1 egg
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 Tablespoon finely chopped fresh ginger
Form the meatballs into golf ball sized balls. Place them on a rimmed baking sheet. If you use parchment paper in the baking sheet, clean-up will be a snap. Bake until brown, in the meantime prepare the sauce.
I cup coconut milk
1/3 cup peanut butter (I used smooth, chunky would be okay too)
1/2 cup chicken broth (I used water with a bit of a bouillon cube)
2 Tablespoons soy sauce
1 Tablespoon finely chopped fresh ginger
Place the above ingredients in a large pan or pot that will hold the sauce and the meatballs. Stir to combine and heat while stirring over medium heat for 2 to 3 minutes. Turn heat off.
When meatballs are browned, add the meatballs to the sauce. Cover the pan and cook for 10 minutes or until meatballs are cooked through. If the sauce becomes too thick, add additional water a bit at a time.
For garnish you can sprinkle the dish with finely chopped green onions and cilantro. You can serve this dish with rice or we ate it with sauteed green beans. Hope you think it's a keeper too!
Hugs, Mameekosan
Thursday, September 16, 2010
2 Lentil Recipes
Hi all,
This week I wanted to share with you two delicious lentil recipes. Lentils are cheap and quick to cook. You can find brown lentils at the grocery store next to the other bags of dried beans. You can also buy fancy French green lentils at specialty store, they are pretty expensive and when cooked have more "bite" than the brown lentils. The first recipe was adapted from the Boston Globe and the second recipe comes from a Sunset article about Ethiopian cooking.
This lentil salad is one of K’s favorite recipes. Both lentils make a good side dish to a protein dush such as chicken. They can also be served as a vegetarian main course with rice and a vegetable.
Lentil Salad
2 cups lentils (brown or green)
Put the lentils in a large pot, rinse several times and check for debris. Drain. Add enough water to cover the lentil by about an inch. Bring to a boil, reduce heat to simmering. Cook 20 minutes of so, checking until the lentils still have some bite. You don’t want the lentils to be mushy. Drain the lentils in a colander.
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
generous amount of fresh ground pepper
1/2 red onion cut in very thin slices
6 green onions, cut into slivers
1/2 chopped fresh parsley
While the lentils cook mix the olive oil, vinegar, Dijon mustard together with the salt and pepper in a serving bowl. Add the onions and parsley and cooked lentils. Taste and adjust the salt and pepper, adding more if needed. Great warm and also very good the next day. And the first lentils are done!
Lemony Lentils
2 Tablespoons butter
3 Cloves garlic, minced
Melt butter in a pot over medium high heat. Add the garlic and cook for about 1 minute, stirring frequently.
2 cups lentils
Rinse lentils in a bowl. Drain and add lentils to pot with butter and garlic. Stir to coat with butter.
4 cups chicken broth (if you don’t have you can substitute with bouillon cubes)
Add broth and simmer, covered until the lentils are cooked about 20 to 30 minutes. You can let them get a bit softer than in the lentil salad, but you don’t want them to turn totally to mush.
1 Tablespoon minced fresh ginger
Grated lemon peel from one lemon
Juice from one lemon
Salt and pepper
Chopped cilantro (optional)
Stir into the lentils the above ingredients. Season to taste with salt and pepper. Enjoy!
I hope you'll try these new recipes. J was always skeptical about lentil recipes, but now I think she is a convert. Write and tell me what you think!
Hugs,
Mameekosan : )
This week I wanted to share with you two delicious lentil recipes. Lentils are cheap and quick to cook. You can find brown lentils at the grocery store next to the other bags of dried beans. You can also buy fancy French green lentils at specialty store, they are pretty expensive and when cooked have more "bite" than the brown lentils. The first recipe was adapted from the Boston Globe and the second recipe comes from a Sunset article about Ethiopian cooking.
This lentil salad is one of K’s favorite recipes. Both lentils make a good side dish to a protein dush such as chicken. They can also be served as a vegetarian main course with rice and a vegetable.
Lentil Salad
2 cups lentils (brown or green)
Put the lentils in a large pot, rinse several times and check for debris. Drain. Add enough water to cover the lentil by about an inch. Bring to a boil, reduce heat to simmering. Cook 20 minutes of so, checking until the lentils still have some bite. You don’t want the lentils to be mushy. Drain the lentils in a colander.
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
generous amount of fresh ground pepper
1/2 red onion cut in very thin slices
6 green onions, cut into slivers
1/2 chopped fresh parsley
While the lentils cook mix the olive oil, vinegar, Dijon mustard together with the salt and pepper in a serving bowl. Add the onions and parsley and cooked lentils. Taste and adjust the salt and pepper, adding more if needed. Great warm and also very good the next day. And the first lentils are done!
Lemony Lentils
2 Tablespoons butter
3 Cloves garlic, minced
Melt butter in a pot over medium high heat. Add the garlic and cook for about 1 minute, stirring frequently.
2 cups lentils
Rinse lentils in a bowl. Drain and add lentils to pot with butter and garlic. Stir to coat with butter.
4 cups chicken broth (if you don’t have you can substitute with bouillon cubes)
Add broth and simmer, covered until the lentils are cooked about 20 to 30 minutes. You can let them get a bit softer than in the lentil salad, but you don’t want them to turn totally to mush.
1 Tablespoon minced fresh ginger
Grated lemon peel from one lemon
Juice from one lemon
Salt and pepper
Chopped cilantro (optional)
Stir into the lentils the above ingredients. Season to taste with salt and pepper. Enjoy!
I hope you'll try these new recipes. J was always skeptical about lentil recipes, but now I think she is a convert. Write and tell me what you think!
Hugs,
Mameekosan : )
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