leslee roberts :: shouting into the wind

Creamy Orzo Recipe

Excellent, mom often makes it

Creamy Orzo Recipe
courtesy Giada De Laurentiis

1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, juices drained
1 1/4 cups whipping cream
1 cup frozen peas, thawed
3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat.

Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 15 minutes Yield: 6 to 8 servings
Episode#: EI0712 Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Zucchini Herb Casserole

Very Good! I used the seasonings and ingredients rather haphazardly. Indeed it would be good with shrimp, and scallops and mashed potatoes.

Zucchini Herb Casserole

SUBMITTED BY: DebiMcG PHOTO BY: KAITCH
"I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day."
PREP TIME 15 Min
COOK TIME 40 Min
READY IN 55 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
US METRIC

INGREDIENTS

* 1/3 cup uncooked long grain white rice
* 2/3 cup water
* 2 tablespoons vegetable oil
* 1 1/2 pounds zucchini, cubed
* 1 cup sliced green onions
* 1 clove garlic, minced
* 1 1/4 teaspoons garlic salt
* 1/2 teaspoon basil
* 1/2 teaspoon sweet paprika
* 1/2 teaspoon dried oregano
* 1 1/2 cups seeded, chopped tomatoes
* 2 cups shredded sharp Cheddar cheese, divided

DIRECTIONS

1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Reviewed on Feb. 4, 2007 by AUSTINVEGGIEGIRL
I am glad I read the reviews on this recipe before making it, because it may have turned out rather bland otherwise. I added 2 more cloves of garlic, tripled the amount of seasoning (except the salt), only used 1.5 cups of cheese (monterrey jack w/jalapenos is great), and added red bell peppers. I also substituted white rice with instant brown rice, and the veg oil for extra virgin olive oil. Delicious! I make this once every month or two and we never get tired of it.

Add shrimp?

Yudofu, Simmered Tofu

I actually really like this with prepared rice with all the mushrooms and stuff in it.

Yudofu, Simmered Tofu

Simmered tofu is a symbol of wintertime cooking and is known from Buddhist monasteries to drinking establishments. Simmered in a light kelp stock the simplicity of this dish features the texture and taste of the tofu. The dish is ready the moment the heat of the stock has penetrated the core of the simmering tofu. An absolutely delicious and delicate way to prepare tofu that is deeply satisfying on a cold day.

INGREDIENTS

2 blocks firm tofu
2 inch length konbu (kelp)

DIPPING SAUCE
1 cup dashi (see basics for preparation method)
1/2 cup soy sauce
2 tablespoons sake
2 tablespoons mirin
1/4 cup loose bonito flakes

To make the dipping sauce, combine the dashi, soy sauce, sake, and mirin in a saucepan and bring to a boil over high heat. Add the bonito flakes, remove from the heat and strain to clarify. Keep the resulting sauce warm in the saucepan.

CONDIMENTS

2 finely chopped green onions
1 sheet crumbled nori seaweed
2 tablespoons white sesame seeds
2 tablespoons fresh grated ginger

Fill a pot to the halfway point with water and add the konbu, heat over medium flame taking care never to let the water boil. Once the hot water has released the taste and aroma of the konbu, cut each tofu block into 8 pieces and let simmer in the hot stock. After around ten minutes the tofu can be plucked from the stock and placed in a servin

www.theblackmoon.com/jfood/tofu.html

Veggie Pot Pie

pretty good, but i prefer the mushroom soup based filling. This is hearty and rustic. More watery-style than the typical creamy filling, but still good.

Veggie Pot Pie
SUBMITTED BY: Pam Smith

"A mouthwatering-good vegetable pot pie."
Original recipe yield: 6 servings
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min

INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie

DIRECTIONS
1 Preheat oven to 425 degrees F (220 degrees C).
2 Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
3 In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
4 Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
5 Bake in preheated oven for 30 minutes, or until the crust is brown.

Vegetarian Sweet and Sour Meatballs

Good. Mom says they are good "vegetarian food" only. Would be good in spaghetti with red sauce, too. The sauce is a bit sweet.

Vegetarian Sweet and Sour Meatballs

SUBMITTED BY: KIMCA
"My mother first made these for me and now I made them all the time - incredibly delicious! Serve as a main course, an appetizer.. doesn't matter, they always taste great!"
PREP TIME 15 Min
COOK TIME 40 Min
READY IN 55 Min
SERVINGS & SCALING
Original recipe yield: 5 servings
US METRIC

INGREDIENTS

* Meatballs:
* 4 eggs
* 1 cup shredded Cheddar cheese
* 1/2 cup cottage cheese
* 1/2 cup finely chopped onion
* 1 cup finely chopped pecans
* 1 teaspoon dried basil
* 1 1/2 teaspoons salt
* 1/4 teaspoon dried sage
* 2 cups Italian seasoned bread crumbs
* Sweet and Sour Sauce:
* 1/4 cup vegetable oil
* 1/4 cup white vinegar
* 3/4 cup apricot jam
* 1 cup ketchup
* 1/4 cup minced onion
* 1 teaspoon dried oregano
* 1 dash hot pepper sauce

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
3. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
4. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

Reviewed on Jul. 6, 2006 by MAMA GIN
This is a great recipe. The second time I made it, I rolled the balls smaller than called for, and it really altered the flavor because the sauce ratio was different. I prefer the larger size. I like these so much, I have been caught eating these cold from the refrigerator! ***I have made these numerous times since my original review and I have made an alteration in the recipe. I use 1 1/4 cups dry bread crumbs and 3/4 cup of fresh bread crumbs. I think the texture is better as they aren't quite so firm. They still hold up well in sauces. Great for making subs too!

Vegetarian Moussaka

Supremely Excellent, but one can tire of eating it every day. As always, it is impossible to pan fry eggplant with oil; a few slices will absorb all that is in the pan. So just spray Pam on both sides of them and be done with it.

Vegetarian Moussaka

SUBMITTED BY: Anne Buchanan
"This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad."
PREP TIME 30 Min
COOK TIME 1 Hr 30 Min
READY IN 2 Hrs
SERVINGS & SCALING
Original recipe yield: 8 to 10 servings
US METRIC

INGREDIENTS

* 1 eggplant, thinly sliced
* 1 tablespoon olive oil
* 1 large zucchini, thinly sliced
* 2 potatoes, thinly sliced
* 1 onion, sliced
* 1 clove garlic, chopped
* 1 tablespoon white vinegar
* 1 (14.5 ounce) can whole peeled tomatoes, chopped
* 1/2 (14.5 ounce) can lentils, drained, juice reserved
* 1 teaspoon dried oregano
* 2 tablespoons chopped fresh parsley
* salt and pepper to taste
* 1 cup crumbled feta cheese
*
* 1 1/2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 1/4 cups milk
* black pepper to taste
* 1 pinch ground nutmeg
* 1 egg, beaten
* 1/4 cup grated Parmesan cheese

DIRECTIONS

1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.
4. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
5. In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
6. Cover and bake in preheated oven for 25 minutes.
7. Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
8. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

Reviewed on Sep. 24, 2003 by SPINACIA
Comes out excellent but takes a long time to make. Just to clarify matters, every time the word "Drain" is mentioned in steps 1-4, they really mean "Remove ingredients from skillet and place aside on a plate". Otherwise you will be mixing the ingredients all together and not browning them separately.

Teriyaki Salmon

Teriyaki Salmon
Japanese Cooking, Emi Kazuko

Serves Four

4 small salmon fillets with skin on
For sauce:
3 tbsp shoyu
3 tbsp mirin
3 tbsp sake
1 tbsp plus 2 tsp caster (superfine) sugar

1. Mix all the ingredients for the sauce together, except for the 2 tsp sugar, in a pan. Heat to dissolve the sugar. Remove and cool for an hour.

2. Place the salmon fillet in a shallow glass or china dish and pour over the sauce. Marinade for 30 minutes.

3. Boil some vegetables if desired: snow peas and carrots.

4. Preheat the grill (broiler) to medium. Pat dry fillets. Reserve sauce. Lightly oil a grilling (broiling) tray. Grill (broil) for about 6 minutes, carefully turning once, until golden on both sides.

5. Pour the sauce in the pan. Add the remaining sugar and heat until dissolved. Remove from the heat. Brush the salmon with the sauce, then grill until the surface of the fish bubbles. Turn over and repeat on other side.

6. Serve over vegetables, spooning on sauce.

Gourmet Sweet Potato Classic

Excellent! I use yams, and they don't need as much sugar if you don't like it so sweet. Cut down the sugar.

Gourmet Sweet Potato Classic
Submitted by: Heather
Rated: 5 out of 5 by 518 members Prep Time: 20 Minutes
Cook Time: 1 Hour 5 Minutes Ready In: 1 Hour 25 Minutes
Yields: 8 servings
"Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you!"
INGREDIENTS:
5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown
sugar
1/2 cup chopped pecans
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
This recipe appears in the Allrecipes "Tried & True Thanksgiving & Christmas" cookbook. Buy it online at http://allrecipes.com/holiday/

Steamed Eggplant (Chinese)

Interesting flavor, kind of oily, okay. Good as an appetizer?

Steamed Eggplant (Chinese)
The Key to Chinese Cooking, Irene Kuo

note: good cold
Serves 2 to 4

1 eggplant, about 1.75 pounds

Sauce:
1 tbsp oil
1 tbsp sesame oil
2 large cloves garlic, minced
1 tbsp minced peeled ginger
2 tbsp cider vinegar
2 tbsp light soy sauce
1 tbsp sugar

Rinse and dry the eggplant; discard the stem. Cut eggplant in half lengthwise and then score the skin surface of both halves with 1/2 inch wide crosshatching, going halfway through the thickness. Place the second halves side by side on a shallow, heatproof platter and steam over high heat for about 30 to 40 minutes, until they have a slightly sunken look.
Drain off and discard the liquid in the platter. Transfer the eggplant halves carefully to a serving platter with spatulas or by sliding them off. Cover platter to keep eggplant warm.
Make the sauce. Heat a small skillet over high heat until hot; add the oils, swirl, and heat for 10 seconds. Scatter in the minced garlic and ginger, turn heat to medium, and stir for a few seconds until garlic is aromatic. Add the vinegar, soy sauce, and sugar, and turn off the heat; stir until the sugar is dissolved. Pour the sauce over the eggplant and serve.

Steamed Egg

Steamed Egg
(mom's adapted from Martin Yan's "Water Lily Eggs" in Wok for All Seasons)
can halve recipe
makes 4 servings

4 eggs
1 green onion, thin sliced, optional
1 tsp Shao Hsing wine or more often dry sherry
1 tsp vegetable oil
.5 tsp salt
1/8 tsp sugar
1/8 tsp white pepper
1.5 cup chicken broth
1 tsp oyster sauce on top

Prep: Combine egg, green onion, wine, oil, salt, sugar, pepper in bowl; mix well. Slowly add broth, stirring constantly and set aside.

Cook: Place steaming rack in wok. Pour water to just below level of rack and bring to boil. Reduce heat so simmers gently. Pour egg mix into 9 inch glass pie dish. Place on rack, steam covered for 25 minutes or until knife inserted comes out clean. If heat is too hot, will curdle. Need very low heat! Don't allow water to boil vigorously or egg will not be creamy. Sprinkle with oyster sauce.

Simmered Taro Potato

good, but boil taro longer so it's soft

Simmered Taro Potato Recipe - Japanese Recipe
From Setsuko Yoshizuka, about.com

Taro potatoes are known as satoimo in Japan. Simmered taro potatoes are called satoimo nikorogashi in Japanese.

INGREDIENTS:

* 12-16 satoimo (taro potatoes)
* 1 1/2 cup dashi soup stock
* 3 tbsp soy sauce
* 2 tbsp sugar
* 2 tbsp mirin
* 1 tsp sake

PREPARATION:
Cut top and bottom sides of taro potatoes and peel. Boil taro potatoes in a pan. Put dashi soup stock, soy sauce, mirin, sugar, and sake in pan. Add potatoes in the pan and simmer over low heat until soften.

Put soy sauce in the pan and simmer until most of the liquid is gone, shaking the pan.

Makes 4 servings

Simmered Squid and Daikon

Yummy but takes a lot of time

Simmered Squid and Daikon (Ika to Daikon Ni)
Japanese Cooking, Emi Kazuko

Serves Four

1 lb squid, relatively large ones, cleaned (de-skin, de-bone, de-intestine), body and tentacles separated
about 2.25 lb daikon, peeled (when tapped, should sound dense with water)
3.75 cups second dashi stock or the same amount of water and 1 tsp dashi-no-moto
4 tbsp shoyu
3 tbsp sake
1 tbsp caster (superfine) sugar
2 tbsp mirin
grated rind of .5 yuzu or lime, to garnish

1. Separate the two triangular flaps from the squid body. Cut the body into 1cm thick rings. Cut the triangular flaps into 1 cm strips. Cut off and discard 1 in. from the thin end of the tentacles. Chop the tentacles into 1.5 in. lengths.

2. Cut the daikon into 3 cm thick rounds and shave the edges of the sections with a sharp knife. Plunge the slices into cold water. Drain just before cooking.

3. Put the daikon and squid in a heavy pan and pour on the stock. Bring to the boil and cook for 5 minutes, skimming constantly. Reduce the heat to low and add the shoyu, sake, mirin, sugar. Cover the surface with a circle of waxed paper cut 1 in. smaller than the lid of the pan, and simmer for 45 minutes, shaking the pan occasionally. The liquid will reduce by almost a half.

4. Leave to stand for 5 minutes and serve hot in small bowls with a sprinkle of yuzu or lime rind.

Shrimp Fried Rice

Mmm....Very good.

Shrimp Fried Rice
The Key to Chinese Cooking, Irene Kuo

Serves 3 or 4 as a single dish

1/4 pound shrimp
5 tbsp oil
3 large eggs, beaten with 1/4 tsp salt
3.5 cups cold cooked long grain rice (1 cup uncooked)
1/2 to 1 tsp salt
2 large whole scallions, finely chopped

Coating:
1/4 tsp salt
1 tsp cornstarch dissolved in 2 tsp water

Shell the shrimp and devein if large. Cut them crosswise into 1/2-inch wide pieces. Mix them with the coating and set aside if you wish or continue with recipe.
Heat a wok or large, heavy skillet over high heat until hot; add 2 tbsp of the oil, swirl, and heat for 10 seconds. Turn heat to medium, scatter in the shrimp, and stir them briskly for about 1.5 minutes until they are pink and firm. Pour into a dish and set aside.
Clean the pan and set it aside again over high heat; heat until very hot, then add the remaining 3 tbsp oil, swirl, and heat until hot. Pour in the eggs, and as they puff around the edges, push the mass with a spatula to the far edge of the pan as you tilt the pan toward you, letting the runny eggs slide onto the hot surface. Push and tilt the eggs until they are no longer runny but soft and fluffy. Give them one big whirl and scrape into a dish.
Set the pan over medium heat- you don't need any more oil. Add the rice, and toss and poke with the spatula for 1 minutes to heat it through. Sprinkle in 1/2 to 1 tsp salt to taste; add the scallions and stir rapidly to mingle. Add the shrimp and the eggs and stir rapidly in turning and folding motions for about 1 minute, until the eggs are in small pieces and well mingled with the rice and shrimp. Pour into a hot serving dish.

Sauteed Mushrooms

Sauteed Mushrooms
Jacques and Julia Cooking at Home

Yield: About 2 cups, serving 4

12 ounces mixed wild and or cultivated mushrooms (6-8 cups)
3 Tbs unsalted butter
3 Tbs minced shallots or scallions
Salt
1 tsp flour
.5 cup or more heavy cream
2-3 Tbs dry port or Madeira
Freshly ground white pepper

1. Break up or cut the wild mushrooms into 1-in pieces, and halve or quarter the common mushrooms to roughly the same size.

2. Set the pan over high heat with 2 tbsp of the butter, swirling to film the bottom and sides. When the butter foams and begins to subside, add the mushroom pieces and the minced shallots. Toss and stir for a minute or two to coat with butter, then cover the pan, lower the heat, and cook for 3 or 4 minutes as the mushrooms exude their juices. Uncover, season with 1/8 tsp salt, and saute over med-high heat until the juices are absorbed and the mushrooms start to brown, about 3 to 4 minutes.

3. Add the remaining tbsp of butter and toss with the mushrooms. Sprinkle the flour all over, stirring well and shaking the pan for a few minutes to incorporate the flour.

4. Pour in .5 cup of the cream, stirring as it heats and thickens, then stir in the port. Bring to the boil and cook for another 2 minutes or so. Taste the sauce and season with salt and white pepper; if too thick, add more cream. Serve hot.

Salmon en Papillote

Salmon en Papillote
Julia and Jacques Cooking at Home

Yield: 1 fillet, serving 1

Stick the fish on a olive-oil coated parchment paper, salt and pepper it, and use some fresh herbs like Dill. Or that other one, ask mom.

Preheat oven to 425F.
Make the sheet into a circle, make cascading scalloped folds to enclose and twist ends to seal. Try to trap a lot of air in there.
Stick them on a cookie sheet.
Bake 8 minutes for a fillet less than an inch thick, 10 minutes for a thick fillet 1- 1.25 in. thick.

P.S. Can just use a brown paper bag at home. Or, for grilling outdoors, foil.

Japanese Rolled Omelette

a bit too salty but good flavor. use less salt.

Japanese Rolled Omelette

Serves Four

3 tbsp second dashi stock or same amount of water and a pinch of dashi no moto
2 tbsp mirin
1 tbsp caster (superfine) sugar
1 tsp shoyu
1 tsp salt [DO NOT USE THIS, TOO SALTY]
6 large eggs, beaten
vegetable oil
For the garnish:
1 inch daikon
4 shiso leaves (optional)
shoyu

1. Warm the dashi stock in a small pan. Mix in the mirin, sugar, shoyu, and salt. Add to the beaten eggs and stir well.
2. Heat a omelette pan or a rectangular Japanese pan over medium heat. Soak kitchen paper in a little oil and wipe the pan to grease it.
3. Pout in a quarter of the egg mixture. Tilt the pan to coat it evenly. When the omelette starts to set, roll it up towards you with chopsticks or a spatula.
4. Keeping the rolled omelette in the pan, push back to the farthest side from you. Oil the empty part of the pan again. Pour one-third of the egg mixture in at the empty side. Lift up the first roll with chopsticks, and let the egg mixture run underneath. When it looks half-set, roll the omelette around the first roll to make a single roll with many layers.
5. Move the roll gently onto a sushi rolling mat covered with clear film. Roll the omelette firmly into the roller mat. Leave to stand rolled up to 5 minutes. Repeat the whole process again to make another roll.
6. Grate the daikon with a daikon grater or a very fine grater. Alternately, use a food processor. Squeeze out the juice with your hand.
7. Cut the rolled omelettes into 1 inch slices crossways.
8. Lay the shiso leaves, if using, on four small plates and place a few slices of the omelette on top. Put a small heap of grated daikon to one side and add a few drops of shoyu to the top.

Rolled Biscuits

The best.

Rolled Biscuits
About 24 1.5-inch biscuits

Preheat oven to 450F.

Sift together in a large bowl:
1.75 cups sifted all-purpose flour
.5 tsp salt
3 tsp double-acting baking powder

Add:
4 to 6 tbsp chilled butter or shortening or a combination of both.

Cut solid shortening into dry ingredients using two knives or pastry blended until the consistency of coarse cornmeal, then make a well in the center. Add, all at once:
.75 cup scant milk.

Stir quickly and scantly until dough is fairly free from the sides of the bowl. Turn the dough onto a lightly floured board. Knead gently and quickly, making about 8-10 folds. Roll with a lightly floured pin, until dough .25 inch thick. Cut with a biscuit cutter dipped in very little flour. Brush tops with milk or melted butter.

Place on ungreased baking sheet. Place far apart (1 in), bake until lightly browned- 12 to 15 minutes.

Note: To make fluffy biscuits or shortcake dough, may add 1 tbsp sugar and .5 tsp salt, and may use cream instead of milk.

Roasted Zucchini With Thyme

Good!

Roasted Zucchini With Thyme
Martha Stewart Online

Prep: 10 minutes
Total: 40 minutes
Ingredients

Serves 4

* 3 zucchini (1 1/2 pounds)
* 1 onion
* 2 tablespoons olive oil
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/8 teaspoon pepper

Directions

1. Preheat oven to 450 degrees. Quarter and cut zucchini into 1 1/2-inch chunks. Thinly slice onion.
2. On a rimmed baking sheet, toss zucchini and onion with oil, thyme, salt, and pepper. Roast 30 minutes, tossing halfway through. Serve.

Portobello Mushroom Burgers

tasty... earthy and real

Portobello Mushroom Burgers

SUBMITTED BY: Bob Cody
"The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!"
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC

INGREDIENTS

* 4 portobello mushroom caps
* 1/4 cup balsamic vinegar
* 2 tablespoons olive oil
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1 tablespoon minced garlic
* salt and pepper to taste
* 4 (1 ounce) slices provolone cheese

DIRECTIONS

1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2. Preheat grill for medium-high heat.
3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Pink Salmon Dressing

Pink Salmon Dressing
Family Favorite

2 way overflowing tbsp mayonnaise
ketchup added until salmon color
2 droplets worcestershire sauce
.25 tsp sugar
.25 tsp any kind vinegar (usually white distilled)

mix to real smooth!

Open Faced Sandwiches

Open Faced Sandwiches:

1. Creamy havarti (comes in a block, russian deli?), on Jewish rye (light and heavily seeded), with herring (in oil or water) on top. Can drizzle olive oil on top?
2. Scrambled egg with green onion over wilted leeks on rye.
3. Tuna and Fontina on Russian Rye
4. Russian Rye and anything :)

To Try:
pumpernickel
herring
white fish

Martha Stewart Christmas:
On a thin, crusty french baguette:
1. Mayonnaise
Thinly sliced Japanese eggplant, brushed with olive oil and minced garlic, then broiled until lightly browned
Crumbled goat cheese
Fresh basil and flat leaf parley
Thinly sliced tomatoes
Coarse salt and freshly ground black pepper

Lucky Olive's Zucchini:
Grate zucchini and mix it with shredded cheddar, onion, salt and pepper and a dash of worchestershire, and broil it on toast.

Okonomiyaki (Japanese Savory Pancake)

I like using shrimp :) I make this again and again. It makes a lot, too. Add more or less flour to the mixture to make the pancake more or less thick. I prefer a less flour-y pancake. For some reason I think I used only half the flour or something ridiculous like that. Oh well, make to your taste.

Okonomiyaki
Japanese Cooking, Emi Kazuko

Makes eight

1.75 cups plain flour
1 scant cup water
1 egg, beaten
pinch of salt
2 spring onions (scallions), roughly chopped
7 oz white napa cabbage, very thinly sliced
vegetable oil for frying
Japanese okonomiyaki sauce or Worcestershire sauce
English (hot) mustard
mayonnaise
kezuri-bushi
ao nori
beni-shoga

For the toppings:
8 oz raw prawns, heads and shells removed
some scallops? squid can be used, but tends to cook a little too quickly for the rest of the pancake

1. Put flour into a large mixing bowl and mix well with the water. Add the beaten eggs and salt and blend together. Add the spring onion and one-third of the sliced cabbage, then mix well. Repeat until all of the cabbage is mixed in and evenly coated with batter.

2. Put a heavy frying pan on high heat. When hot, oil the base with kitchen paper soaked in oil. Remove from the heat when the oil starts to smoke and wait for 10-15 seconds until the smoke dies down. Reduce the heat to medium and return the frying pan back t the heat.

3. Make pancakes, one at a time, with the cabbage mix, placing toppings onto the surface and pressing in with spatula. When done on one side, turn over and press down into pan to make flatter.

4. When done, spread on okonomiyaki sauce, mustard and mayonnaise, sprinkle with kezuri-bushi and ao nori. Just before serving sprinkle withe beni-shoga.

Noodles With Fried Tofu

Noodles With Fried Tofu
The Complete Asian Cookbook

Prep Time: 10 minutes
Cook Time: 5 minutes
Serves 4

100 g (3.5 oz) deep fried tofu puffs (you buy premade)
2 tbsp oil
1 onion, sliced
1 red bell pepper, cut into squares
3 cloves garlic, crushed
2 tsp. grated fresh ginger
.75 cup (4 oz) small chunks pineapple
500 g (1 lb) thin Hokkein noodles, separated
.25 cup (2 fluid oz) pineapple juice
.25 cup (2 fluid oz) Hoisin sauce
.25 cup (.5 oz) roughly chopped fresh coriander/cilantro

1. Slice the tofu puffs into three, then cut each slice into two or three pieces.
2. Heat the wok until very hot, add the oil and stir-fry the onion and bell pepper for 1-2 minutes, or until beginning to soften. Add the garlic and ginger, stir-fry for 1 minutes, then add the tofu and stir-fry for 2 minutes.
3. Add the pineapple chunks and noodles and toss until the mixture is combined and heated through. Add the pineapple juice, hoisin sauce, and chopped coriander and toss to combine. Serve immediately.

Nutrition Per Serving:
Protein 10 g; Fat 15 g; Carbohydrate 65 g; Dietary Fiber 3.5 g; Cholesterol 0 mg; 435 cal.

New Potatoes Cooked in Dashi Stock (Nikkorogashi)

a little plain, but nice. could add more dashi stock.
good with much less potato and onion, to fit in a normal/medium sauce pot, with a nice amount of green beans added

New Potatoes Cooked in Dashi Stock (Nikkorogashi)
Japanese Cooking, Emi Kazuko

Serves Four

1 tbsp toasted sesame oil
1 small onion, thinly sliced
2.25 lb baby new potatoes, unpeeled
scant 1 cup second dashi stock, or the same amount of water and 1 tsp dashi-no-moto
3 tbsp shoyu

1. Heat the sesame oil in a wok or large pan. Add the onion slices and stir-fry for 30 seconds, then add the potatoes. Stir constantly, using cooking hashi for ease, until all the potatoes are well coated in sesame oil.

2. Pour on the dashi stock and shoyu and reduce the heat to the lowest setting. Cover and cook for 15 minutes, turning the potatoes every 5 minutes so that they are evenly cooked.

3. Uncover the wok or pan for a further 5 minutes to reduce the liquid. If there is already very little liquid remaining, remove the wok or pan from the heat, cover and leave to stand for 5 minutes. Check that the potatoes are cooked, then remove from the heat.

4. Transfer the potatoes and onions to a deep serving bowl. Pour the sauce over the top and serve immediately.

Steamed Eggplant (Mushi Nasu)

Steamed Eggplant Recipe - Japanese Vegetable Recipe
From Setsuko Yoshizuka, about.com

Chilled steamed eggplant is a good summer food. Japanese eggplants are usually small.

INGREDIENTS:

* 4 Japanese eggplants
* 1 tbsp sesame seed
* 2 tbsp soy sauce
* 2 tbsp dried bonito flakes

PREPARATION:
Peel eggplants and soak in water for 10 min. Cut egg plants in half in lengthwise. Make some cuts on the surface of each piece. Steam the eggplants for 10-15 min. until soften. Serve steamed eggplants in a plate and pour soy sauce.
Sprinkle sesame seeds and dried bonito flakes.

Makes 4 servings

Fried Aubergine with Miso Sauce

Fried Aubergine with Miso Sauce
Japanese Cooking, Emi Kazuko

Serves Four

2 large eggplants (or 4-5 asian eggplants)
1-2 dried red chillies
45 ml/3 tbsp sake
3 tbsp mirin
3 tbsp caster (superfine) sugar
2 tbsp shoyu
3 tbsp red miso (dark red aka miso or even darker red hatcho miso)
6 tbsp sesame oil
salt

Note: can substitute 4 bell peppers of varying colors for the eggplant

1. Cut the eggplant into bitesize pieces and place in a large colander, sprinkle with some salt and leave for 30 minutes to remove the bitter juices. Squeeze the eggplant pieces by hand. Remove the seeds from the chillies and chop the chillies into thin rings.

2. Mix the sake, mirin, sugar, and shoyu in a cup. In a separate bowl, mix the red miso with 3 tbsp. water to make a loose paste.

3. Heat the oil in a large pan and add the chili. When you see pale smoke rising from the oil, add the aubergine, and using cooking hashi, stir-fry for about 8 minutes, or until tender. Lower the heat to medium.

4. Add the sake mixture to the pan, and stir for 2-3 minutes. If the sauce starts to burn, lower the heat. Add the miso paste to the pan and cook, stirring, for another 2 minutes. Serve hot.

Korokke (Potato Croquette)

Potato Korokke Recipe - Japanese Recipe
From Setsuko Yoshizuka

Korokke is Japanese croquette with vegetables and meat. I just leave out the meat. Note: can simply be used with leftover mashed potatoes.
INGREDIENTS:

* 1 lb potato
* 1/4 lb ground beef
* 1/2 onion
* 1 egg
* 1/2 tsp salt
* pepper to season
* vegetable oil for frying
* flour and panko (breadcrumb)

PREPARATION:
Peel and cut potatoes into medium chunks. Boil potatoes until soften. Mash potatoes. Mince onion and saute in a fryin pan. Add ground beef in the pan and saute. Mix mashed potato and onion and beef in a bowl.

Season with salt and pepper and mix well. Make flat and oval-shaped pieces. Coat each piece with flour. Dip in beaten egg. Coat with panko. Fry in 350 F oil until brown.

*Makes 4 servings

Japanese Zucchini and Onions

Not Bad. Easy and satisfying but not necessarily authentic. Use sesame oil in place of/ addition to sesame seeds. I think it improves the next day actually.

Japanese Zucchini and Onions

SUBMITTED BY: MichelleB
"Zucchini and onions are stir fried with sesame seeds and teriyaki and soy sauces."
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC

INGREDIENTS

* 2 tablespoons vegetable oil
* 1 medium onion, thinly sliced
* 2 medium zucchinis, cut into thin strips
* 2 tablespoons teriyaki sauce
* 1 tablespoon soy sauce
* 1 tablespoon toasted sesame seeds
* ground black pepper

DIRECTIONS

1. Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground pepper, and serve immediately.

Guacamole

Guacamole

good with warmed tortillas!

3 avocados
.5 lime (juices)
3 Tbsp finely chopped onion
1 roma tomato chopped fine
.25 cup chopped cilantro
diced jalapeno pepper to taste, I used .5 tsp chopped
salt and pepper to taste

hand chop with big spoon to consistency you like.

Grits with Tomatoes and Shrimp

Super Excellent

Grits with Tomatoes and Shrimp
Martha Stewart Online

You can find yellow or white grits in many supermarkets, in textures ranging from coarse to fine. This shrimp and tomato recipe makes a hearty lunch or supper, offering a piquant alternative to grits served with gravy, eggs, and bacon, the traditional breakfast fare. It is best to store your grits in a cool, dry place, preferably a refrigerator or freezer.

Ingredients

* 2 cups milk
* 3 tablespoons butter
* 2 teaspoons salt, plus more to taste
* 1 cup grits
* 1 medium onion, coarsely chopped
* 3 cloves garlic, finely chopped
* 1/4 cup white wine
* 4 bay leaves
* 1 can (28 ounces) whole tomatoes, seeded and coarsely chopped, juices reserved
* Pinch of cayenne pepper
* 16 large shrimp, shells removed
* Freshly ground black pepper
* 1/4 cup heavy cream
* 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus a bit more shaved for garnish
* 1/4 cup loosely packed fresh herbs, such as parsley, oregano, and thyme coarsely chopped

Directions

1. For the grits: Heat 2 cups water, milk, 1 tablespoon butter, and salt to a gentle boil in a medium saucepan (will easily overboil, watch). Sprinkle in the grits. Reduce the heat to simmer, and cook, stirring often with a wooden spoon, until the mixture is smooth, thick, and falls easily from a spoon, 15 to 20 minutes (about 3-5 minutes if using quick-cooking grits).
2. Meanwhile, prepare tomatoes: Add 1 tablespoon butter to the skillet. Saute onion and garlic until soft and translucent, 2 to 3 minutes. Pour in white wine, and cook until dry, 2 to 3 minutes. Add bay leaves, and stir in tomatoes and reserved juice. Season with cayenne pepper. Reduce the heat, and simmer until slightly thickened and the tomatoes have broken down, about 10 minutes.
3. For the shrimp: Heat the remaining tablespoon butter in a large skillet over medium-high heat to sizzling. Add shrimp, season with salt and black pepper, and saute to sear on both sides, about 2 minutes per side.
4. When grits are thickened, stir in heavy cream and grated Parmigiano-Reggiano cheese. Keep covered with a tight-fitting lid until ready to serve. When tomatoes are ready, remove the skillet from the heat, and stir in the chopped herbs. Cover, and keep warm until shrimp are cooked.
5. To serve, put a heaping spoonful of grits onto a soup plate. Top with the tomatoes, and arrange the shrimp around the plate. Garnish with freshly shaved Parmigiano-Reggiano cheese.

Grilled Mushrooms and Ponzu Sauce

Great, good with oyster mushrooms especially, can also use a mix of button and wild mushrooms.

Grilled Mushrooms and Ponzu Sauce
Martin Yan's Asia

Ponzu Sauce:
1/4 cup mirin
1/4 cup lemon juice
3 tbsp soy sauce
4 tsp sugar
1 tbsp minced green onion

8 fresh shiitake mushrooms, or oyster mushrooms
8 large button mushrooms
1.5 tbsp sesame oil
Pine needles (yeah right)

1. Combine ponzu sauce ingredients in a bowl; divide among 4 small dipping sauce bowls.

2. Discard shiitake stems. Cut button mushrooms through cap and stem into 1/4 inch thick slices. Brush mushrooms with sesame oil.

3. Heat grill pan or wide frying pan over medium heat until hot. Add mushrooms and cook until lightly browned and tender, about 3 minutes per side.

4. Arrange mushrooms in a serving bowl. Garnish with pine needles and serve with dipping sauce.

Makes 4 servings.

Green Curry With Sweet Potato and Eggplant

Yummy and spicy if you actually use thai curry, though it makes a lot and gets old fast. When I say gets old I mean you get sick of eating it every day.

Green Curry With Sweet Potato and Eggplant
The Complete Asian Cookbook

Prep Time: 15 min
Total Cooking Time: 25 min, plus in reality a lot longer to get those veggies soft
Serves 4-6

1 Tbsp. oil
1 onion, chopped
1-2 tbsp. Thai green curry paste
1 eggplant, quartered and sliced, or 3-4 asian eggplants
1.5 cups (12 fluid oz) coconut milk
1 cup (8 fluid oz) vegetable stock
6 kaffir lime leaves
1 orange sweet potato, ie Yam, cut into cubes
2 tsp. soft brown sugar
2 tbsp. lime juice
2 tsp. lime rind

1. Heat the oil in a large wok or frying pan. Add the onion and green curry paste and cook, stirring, over medium heat for 3 minutes. Add the eggplant and cook for further 4-5 minutes, or until softened. Pour in the coconut milk and vegetable stock, bring to the boil, then reduce heat and simmer for 5 minutes. Add the kaffir lime leave and sweet potato and cook, stirring occasionally, for 10 minutes, or until the eggplant and sweet potato are very tender.
2. Mix in the sugar, lime juice, and lime rind until well combined with the vegetables. Season to taste with salt.

Nutrition Per Serving (6):
Protein: 2.5 g; Fat 17 g; Carbohydrate 0.5 mg; Dietary Fiber 3 g; Cholesterol 0.5 mg; 200 cal.

Green Beans and Shiitake Mushrooms

extremely excellent, at first i made the same amount of sauce with a smaller amount of beans/mushrooms, and used fresh shiitake

Green Beans and Shiitake Mushrooms
by the Editors of Easy Home Cooking Magazine

Yield: Makes 4 to 6 servings
Ingredients:
10 to 12 dried shiitake mushrooms (about 1 ounce)
3/4 cup water, divided
3 tablespoons oyster sauce
1 tablespoon cornstarch
4 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 tablespoon vegetable oil
3/4 to 1 pound fresh green beans, ends trimmed
1/3 cup slivered fresh basil leaves or chopped fresh cilantro
2 green onions, sliced diagonally
1/3 cup roasted peanuts (optional)

Preparation:
1. Place mushrooms in bowl; cover with hot water. Let stand 30 minutes or until caps are soft. Drain mushrooms; squeeze out excess water. Remove and discard stems. Slice caps into thin strips.

2. Combine 1/4 cup water, oyster sauce, cornstarch, garlic and red pepper in small bowl; mix well. Set aside.

3. Heat wok or medium skillet over medium-high heat. Add oil and swirl to coat surface. Add mushrooms, beans and remaining 1/2 cup water; cook and stir until water boils. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until beans are crisp-tender, stirring occasionally.

4. Stir cornstarch mixture; add to wok. Cook and stir until sauce thickens and coats beans. (If cooking water has evaporated, add enough water to form thick sauce.) Stir in basil, green onions and peanuts, if desired; mix well. Transfer to serving platter.

Gratin of Eggplant, Tomato, and Zucchini

Really, Really Good. Don't layer the veggies too thickly; give them a bit of space.

Gratin of Eggplant, Tomato, and Zucchini
Jacques and Julia Cooking at Home

Yield: A large dish, serving 6 to 8 or 2, if you really like it :P

.5 cup or so olive oil, excellent quality
1 large or 2 medium eggplants, about 1.25 pounds
1 Tbs Herbes de Provence
1 tsp salt
2 medium zucchini, about 1 lb total
3 or 4 ripe tomatoes, about 1 lb total
.5 tsp freshly ground pepper

For the bread-crumb topping:
.5 cup or so fresh bread crumbs, not too finely ground
1/3 cup or so freshly grated Parmesan cheese

1. Make bread crumbs: Using homestyle white bread, crusts removed, tear bread into small chunks and pulse them, about 2 cups at a time, in a food processor.

2. Arrange the rack on the lower-middle level of the oven and preheat to 400 F. Smear the baking sheet generously with 1/3 cup of the olive oil.

3. Trim off the ends of the eggplant and slice it on the diagonal into ovals of .5 inch thick. One at a time, lay the slices on the sheet, press to coat lightly with oil and turn them over. Arrange the slices, oiled side up, in a single layer and sprinkle on .5 tsp each of salt and herbes de Provence.

4. Bake for 15 minutes, until the eggplant slices are soft and somewhat shriveled; allow to cool briefly. Leave the oven on if you will be baking the gratin right away.

5. Meanwhile, trim the ends off the zucchini and cut lengthwise into slices no more than .25 inch thick. Core the tomatoes and cut into slices .25 inch thick. Spread out the slices and sprinkle them lightly with .5 tsp of salt and .25 tsp of freshly ground pepper.

6. Film the gratin or baking dish with 1 tsp olive oil and sprinkle a tsp of the dried herbs all over the bottom. Lay one or two eggplant slices, lengthwise, against a narrow side of the dish. Arrange a long slice or two of zucchini in front of the eggplant, then place 2 or 3 tomato slices in front of the zucchini. Repeat the procedure to fill the pan with alternating rows of eggplant, zucchini, and tomatoes. Arrange each new row of slices so the colorful top edges of the previous row are still visible.

7. Mix together the bread crumbs, Parmesan cheese, and a tsp of the herbes de Provence. Add a tbsp of olive oil, then toss and rub it in with your fingers to coat the crumbs but keep them loose. Sprinkle the crumbs evenly over the vegetables and drizzle the rest of the oil over all. Place the dish in the center of the oven and bake for 40 minutes, until the vegetables are soft, the juices are bubbling, and the top is a deep golden brown. Serve hot, directly from the baking dish.

Notes: After veg are assembled and topped with crumb, gratin can be refrigerated for several hours. Preheat oven, sprinkle on last olive oil just before baking.

Garlic Mashed Potatoes

Garlic Mashed Potatoes
Cooking With Jacques and Julia at Home

Notes: the drier your potatoes are, the more butter and milk you can add. Thus, drain the potatoes as soon as they are done and toss over moderate heat for a few seconds until the excess moisture evaporates and the potatoes begin the film the bottom of the pan.
Best potato to use is dry: very good russets such as Idahos.

Yield: 6 servings

3 pounds Idaho Russets (4 or 5 large) or Yukon gold or medium red potatoes
Salt
.5 to 1 cup hot milk, plus more if needed
2-4 Tbsp unsalted butter, at room temperature
Freshly ground pepper (white or black)
long fresh chives, a thick bunch, for garnish

Garlic Cream:
1 large head garlic
2/3 cup cream

1. Wash and peel the potatoes and cut in quarters, keeping them immersed in a bowl of cold water as you work to prevent discoloration. Put them in a large kettle with salted, cold water to cover (1.5 tsp salt to every quart).

2. Cover the pot and bring to the boil over high heat. Uncover, reduce the heat, and cook at medium boil for 10 to 15 minutes, or until the potatoes are easily pierced with a sharp knife. Test by eating a few bites. Drain through colander.

3. To dry the potatoes, return them to the empty dry pot. Set over moderate heat and toss the pieces just until the pan begins to film.

4. Transfer the hot potatoes to the bowl of an electric mixer fitted with paddle attachment. Mix at low speed to break up the pieces for a few seconds, then whip at medium speed, adding about 1/3 to 1/2 cup of the hot milk. Still beating, add 1 tbsp or two of butter, 1 tsp of salt, and several grinds of pepper. Stop and taste the potatoes, scraping down the sides of the bowl and clearing the paddle if necessary. Adjust the seasonings and beat in more milk and butter (or garlic cream) as you wish.

Garlic Cream:

Separate the cloves of 1 large head of garlic and peel them. Put them in a small, high-sided saucepan with 2/3 cup heavy cream. Bring to simmer. Turn down the heat to low- barest simmer- and simmer for 25 minutes or until very tender; the cream will have reduced and thickened. Strain through a fine-meshed sieve, pressing the garlic through and scraping the puree off the bottom of the sieve. Stir the puree and cream into the hot mashed potatoes immediately before serving.

Holding Mashed Potatoes for Later Service:

Place the bowl (or pan) of potatoes in a larger skillet with a few inches of hot- not simmering- water. Cover the bowl or pan of potatoes with a pot lid and stick in a wooden spoon to leave an air space open (very important!). Stir up vigorously every 10 minutes or so. Potatoes can be kept for up to 2-3 hours. To reheat, bring the surrounding water to a simmer and beat the potatoes with a spoon or spatula to lighten and/or to incorporate the covering layer of milk. Add more butter or milk if desired.

Gammodoki (tofu mixture dumplings)

wholesome flavor, don't overcook/brown

Home-made Gammodoki

Makes about twelve balls

1 standard firm (cotton) tofu
Five 2 by 1 inch pieces konbu or 1/8-1/4 oz hijiki
1/4 carrot, peeled
2 dried shiitake mushrooms, softened and stems trimmed
8 green beans, trimmed
1 egg
salt, shoyu, and mirin
1 tbsp black sesame seeds
vegetable oil for frying

1. Press the tofu by weighing it down to get rid of the water (~1 hour).
2. Meanwhile soak the konbu or hijiki in tepid water for 30 minutes, then drain and chop roughly into 1-2cm/ 1/2-3/4 inch long shreds.
3. Cut the carrot, shiitake, and green beans into 1/2-3/4 inch shreds.
4. Put the tofu in a suribachi (Japanese grinding bowl) or a food processor with the egg, a pinch of salt, and a dash each of shoyu and mirin. Grind or process to a very smooth consistency.
5. Transfer the tofu mixture to a large bowl. Add all the vegetable shreds and sesame seeds and mix well.
6. Heat the oil for frying in a deep frying pan to about 250F. Spoon a heaped teaspoonful of the mixture onto your wet palm and mould into a small oval shape about 3/4 inch thick.
7. Place in the hot oil and deep-fry for 2-3 minutes, or until both sides are a light golden brown; drain on kitchen paper.
8. When all tofu balls have been fried, reheat oil to 340F. Fry the balls again to make them crisp. Serve hot as an appetizer or main course, accompanied by some grated daikon with a little shoyu.

Fried Prawn Balls (Shinjyo)

tasty!! hard to keep round shape, turns out looking like shrimp nuggets

Fried Prawn Balls (Shinjyo)
Makes about Fourteen

5 oz raw prawns, peeled
5 tbsp second dashi stock or same amount of water and .5tsp dashi-no-moto
1 large egg white, well-beaten
2 tbsp sake
1 tbsp cornstarch
.25 tsp salt
vegetable oil, for frying
To serve:
1.5 tbsp ground sea salt
.5 tsp sansho
.5 lemon, cut into 4 wedges

1. Mix the prawns, dashi stock, beaten egg white, sake, cornstarch, and salt in a food processor or blender, and process until smooth. Scrape from the sides and transfer to a small mixing bowl.
2. In a wok or small pan, heat the oil to 347F.
3. Take two dessertspoons and wet them with a little vegetable oil. Scoop about 2 tbsp prawn mix into the spoons to form a small ball. Carefully plunge the ball into the hot oil and deep fry until lightly browned. Drain on a wire rack.
4. Mix the salt and sansho on a small plate. Serve the fried prawn balls on a large serving platter or on four serving plates. Garnish with lemon wedges and serve hot with the sansho salt.

Eggplant Misoyaki

really miso-y, if you like that
bunnyfoot.blogspot.com

Eggplant Misoyaki
5-6 small japanese eggplants
1 Tablespoon sugar
2 Tablespoons mirin
1 Tablespoon sake
1-4 Tablespoons dashi
2 1/2 Tablespoons light miso (smaller amount if using a darker, saltier miso)
sesame seed oil

you can prepare the eggplant in one of two ways: either grilled/broiled or cut into rings and sauteed. if you want to retain the shape of the eggplant, as pictured, cut each eggplant in half, brush with sesame seed oil, and broil or grill until tender. while the eggplant is grilling prepare the sauce.

if you choose not to broil/grill the eggplant simply cut into one inch rings. you may also make this dish using the larger variety (globe) of eggplant but be sure to peel most of the skin off, cut into 1 inch cubes, salt and drain in a colander, rinsing before cooking. this is important unless you (1) like a salt lick, or (2) seeking a high blood pressure related heart attack, or (3) really want to bloat up until you can't button up your pants. heat a frying pan and add 1-2 Tablespoons sesame seed oil. add eggplant and saute until tender, adding a bit of water now and then if necessary. when i am feeling gross and in need of avoiding oil, i "steam fry" my eggplant with small additions of water now and then.

mix the sugar, mirin, sake, miso and dashi (or water) together in a small bowl and add directly to the frying pan. continue cooking until the sauce thickens slightly. remove from heat and serve.

if you've broiled your eggplant, place the sauce ingredients in a small sauce pan and heat until boiling. simmer for just a few minutes until the sauce thickens slightly and carmelizes a bit. remove from heat and pour over prepared eggplants.

garnish with minced green onion for extra prettiness.

Eggplant and Zucchini Casserole

Eggplant and Zucchini Casserole
SUBMITTED BY: Linda S. Gibson

"A layered casserole made with veggies, Colby cheese, and a stuffing mix."
Original recipe yield: 5 to 6 servings

INGREDIENTS
2 cups water
4 tablespoons butter
8 ounces dry bread stuffing mix
1 large eggplant, diced
2 large zucchini, diced
1 onion, chopped
1 tomato, chopped
1 teaspoon dried thyme
2 cups shredded Colby cheese
salt to taste
ground black pepper to taste

DIRECTIONS
1 In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.
2 Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.
3 Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.
4 Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
5 Bake for 30 to 40 minutes.

Egg Salad

Very Good

Egg Salad

INGREDIENTS

* 6 eggs
* 1/4 cup mayonnaise
* 1 teaspoon Dijon mustard
* 1/2 teaspoon prepared yellow mustard
* 1/2 lemon, juiced
* 1/4 cup chopped green onions
* salt and pepper to taste

DIRECTIONS

1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
2. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper

Serve with watercress, avocado, on wheat

Insanely Easy Vegetarian Chili

Tastes Fresh, Okay But not great. "Good"
Makes a whole lot, full big pot.

Insanely Easy Vegetarian Chili

SUBMITTED BY: Tianne
"This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious."
PREP TIME 25 Min
COOK TIME 30 Min
READY IN 55 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
US METRIC

INGREDIENTS

* 1 tablespoon vegetable oil
* 1 cup chopped onions
* 3/4 cup chopped carrots
* 3 cloves garlic, minced
* 1 cup chopped green bell pepper
* 1 cup chopped red bell pepper
* 3/4 cup chopped celery
* 1 tablespoon chili powder
* 1 1/2 cups chopped fresh mushrooms
* 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
* 1 (19 ounce) can kidney beans with liquid
* 1 (11 ounce) can whole kernel corn, undrained
* 1 tablespoon ground cumin
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons dried basil

DIRECTIONS

1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
2. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Deep Fried Tofu/Eggplant in Dashi Stock

good using eggplant!! :)

Deep Fried Tofu in Dashi Stock
Japanese Cooking, Emi Kazuko

Serves Four

2 10.75 oz. packets long life soft or silken tofu
vegetable oil, for frying
2 tbsp plain (all purpose) flour

For the sauce:
.25 cup shoyu
.25 cup mirin
pinch of salt
1.25 cups second dashi stock, or the same amount of water and 1.5 tsp dashi-no-moto

For the garnish:
1 in fresh ginger root, peeled and finely grated
4 tbsp finely chopped chives

1. Drain the water from the tofu. Carefully open the packet and then wrap the tofu in 2-3 layers of kitchen paper. Set a chopping board, or large plate with a weight, on top to press the tofu, and leave for at least 30 minutes for the excess liquid to be absorbed by the kitchen paper.

2. To make the sauce, place the shoyu, mirin, salt and dashi stock in a small pan over a medium heat. Mix well, cook for 5 minutes, then set aside.

3. Squeeze the grated ginger and make into four small balls. Set aside.

4. Unwrap the tofu and pat dry with another sheet of kitchen paper. Slice one tofu block into four squares each about 2.5 in. Repeat with the other tofu block.

5. Heat the oil to about 375 F. Dust the tofu with the flour and slide into the oil. Deep fry until golden brown. Drain well on kitchen paper.

6. Arrange two tofu pieces in each of four small bowls. Reheat the sauce and gently pour from the side of the bowl. Try not to splash over the tofu. Put a ginger ball on the tofu and sprinkle with chives. Serve hot.

Daigakuimo- Candied Sweet Potato

Good, sweet

Daigakuimo Recipe - Japanese Sweet Recipe
From Setsuko Yoshizuka,

Daigakuimo is Japanese candied sweet potato.
Japanese Sweet/Dessert Recipes

INGREDIENTS:

* 1 pound sweet potatoes
* 1/3 cup sugar
* 1 tsp soy sauce
* 2 tbsp water
* 1 tsp sesame seeds
* Vegetable oil for frying

PREPARATION:
Cut sweet potatoes into bite-sized pieces. Heat the oil and fry the sweet potatoes at 350F until brown. Mix water, sugar, and soy sauce in a pan. Put the pan on low heat. When the liquid turns sticky, remove from the heat and add fried sweet potatoes. Quickly mix the potatoes with the sticky sugar. Sprinkle sesame seeds over the coated sweet potatoes.

*Makes 4 servings.

Chicken(less) Pot Pie

Chicken Pot Pie
remove the chicken... use with cheddar pastry
makes 3 large or 4 small pies

no 6 boneless chicken breasts
one carrot diced
.25 cup petite frozen peas
1 can campbell's cream of mushroom soup
1 can campbell's cream of chicken soup

don't brown and season the nonexistent chicken.
Pre-cook carrots in boiling water, cook until not crunchy. Drain, add them to the frozen peas. Mix up. Add both soups to mixture and mix and heat. Roll crust to fit serving dish, bake on cookies sheet flat. When crust is done, fill with the hot mix.

Cheddar Pastry

Cheddar Pastry
(for chicken or chickenless pot pie)

Single Crust:
1 cup minus 2 tbsp all-purpose flour
.5 tsp salt
.5 cup finely shredded sharp cheddar cheese
.25 cup vegetable shortening
3-4 tbsp water

Double Crust:
1.75 cup all-purpose flour
1 tsp salt
1 cup finely shredded sharp cheddar cheese
.5 cup vegetable shortening
7 to 8 tbsp water

Single Crust (one ball instead of two)
Stir flour, salt, cheese together in medium bowl. With pastry blender or two knives, cut in shortening until pieces are the size of small peas. Add the smaller amount of water and toss with a fork until all flour is moistened and mixture starts to form a ball. If necessary, add remaining water to crumbs in bottom of bowl. Gather dough in hands and gently shape into flat ball.

Butter Bean Burgers

Extremely Great! Definitely use the prepared Pinto Beans. (Mexican style)
Does not need any extra coating, like breadcrumbs. Tends to fall apart in the pan, so be careful when flipping. Doesn't even need a bun like a normal burger! Mmmm...
Make sure to drain beans well. If there's too much liquid, they will fall apart in the pan like crazy! Also, feel free to use less oil.

Butter Bean Burgers

SUBMITTED BY: Silverwolf
"This is served in place of meat for a main meal, or great as a sandwich with your favorite toppings."
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC

INGREDIENTS

* 1 (15 ounce) can butter beans/cooked lentils, drained- I used Sun Vistas Frijoles Pintos, Prepared Pinto Beans.
* 1 small onion, chopped
* 1 tablespoon finely chopped jalapeno pepper/green bell pepper
* 6 saltine crackers, crushed
* 1 egg, beaten
* 1/2 cup shredded Cheddar cheese
* 1/4 teaspoon garlic powder
* salt and pepper to taste
* 1/4 cup vegetable oil

DIRECTIONS

1. In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
2. Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

I serve on a whole wheat bun.

Reviewed on Jun. 2, 2003 by MIYE_MCC
This is a fabulous recipe. It can get a little messy when cooking, as it's not "binded" well with crackers, so i now use fresh italian breadcrumbs, instead. You can also dip it in cornmeal if you want a bit of a crunchy outside. It's loaded with protein, and is delicious as a burger on fresh bread!

10 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Reviewed on Sep. 28, 2004 by Nopster
Wow, this was amazing!!! I did change quite a bit of things though... I cannot have gluten, so I omitted the saltine crackers and used crushed GF cornflakes instead. Also, we didn't have any butter beans so I used an equivalent amount of cooked, mashed lentils instead. After trying it both ways (lentils vs. butter beans) everyone liked the lentils much better! I also added a little diced green pepper and that REALLY enhanced the flavor, and I omitted the jalapeno pepper (don't like spice). I make this recipe ALL THE TIME, and we never get tired of it!!!!!!!!!!!

Brown Rice and Mushrooms in Clear Soup

Good, stock may be too intense; use less soy

Brown Rice and Mushrooms in Clear Soup
Serves Four

INGREDIENTS
4 cups second dashi stock, or the same amount of water and 4 tsp. dashi-no-moto
4 tbsp sake
1 tsp salt (I find not necessary)
4 tbsp shoyu
4 oz. fresh shiitake mushrooms, thinly sliced
1 lb, 5 oz cooked brown rice, short grain japanese or italian type is best
2 large eggs (US extra large), beaten
2 tbsp. chopped fresh chives

For garnish:
1 tbsp sesame seeds
shichimi togarashi (optional)

1. Mix the dashi stock, sake, salt, and shoyu in large pan. Bring to a boil, then add the sliced shiitake. Cook for 5 minutes over a medium heat.

2. Add the cooked brown rice to the pan and stir gently over medium heat with a wooden spoon. Break up any large chunks, and thoroughly warm the rice through.

3. Pour the beaten eggs into the pan as if drawing a whirlpool. Lower the heat and cover. Do not stir.

4. Remove the pan from the heat after about 3 minutes, and allow to stand for 3 minutes more. The egg should be just cooked. Sprinkle the chopped chives into the pan.

5. Serve the dish in individual bowls. Garnish with sesame seeds and shichimi togarashi, if you like.

Breakfast Burrito, Grits with Salsa, and Cocktail

Excellent

Breakfast Burritos
Martha Stewart Christmas

Makes 4

4 flour tortillas
4 large eggs
2 tbsp olive oil
2 cups Breakfast Salsa (below)
1 cup sour cream
Rosemary sprigs, for garnish
Salt and freshly ground pepper

Fill a medium saucepan with approximately 2 inches of water. Place a bamboo steamer or metal vegetable steamer in the pot and bring the water to a low boil over medium to low heat.

Wrap the tortillas in a towel and place in the steamer. Cover and steam for 5 minutes. Remove pot from the heat and set aside, covered, until ready to use the tortillas.

Fry eggs sunny-side up in hot olive oil. Place 1 tortilla on each plate, put 1 egg on top of each tortilla, spoon 1/2 cup of salsa around each egg. Garnish the plates with sour cream and rosemary sprigs. Season with salt and pepper to taste.

Breakfast Salsa
Makes 2 cups

1/2 cup chopped scallion
1/4 cup finely chopped cilantro
3 ripe tomatoes, diced
1/4 cup fresh-squeezed lemon juice
1 red bell pepper, minced
1 tbsp rice vinegar
1/2 tsp peanut oil
1/4 tsp Tabasco
Salt and freshly ground pepper

Combine all ingredients in bowl, season to taste with salt and pepper.

Baked Cheese Grits
Serves 4 to 6 generously

4 cups milk
2 cups water
1.5 cups quick-cooking grits
10 tbsp (1.25 sticks) unsalted butter
1 tsp salt
1/2 tsp cayenne pepper
1 cup grated cheddar cheese
3 large eggs, lightly beaten

Preheat the oven to 350 degrees F. and butter a 2-quart baking dish.

In a large heavy saucepan, bring milk and water to a boil. Add the grits and, stirring from time to time, simmer until grits are done, 2 to 5 minutes.

Remove pan from heat and add the remaining ingredients. Pour into the buttered dish and bake for 30 to 40 minutes, until top is lightly browned. Serve hot.

Tequila Breakfast Cocktail

Serves 4

4 cups fresh-squeezed orange juice
1/2 cup fresh squeezed pomegranate juice
1/2 cup tequila
4 tbsp fresh lime juice
Lime wedges for garnish

Combine the liquids, pour into glasses, and garnish with lime wedges.

Blue Ribbon Overnight Rolls

Good! Actually came out, even though there were hard flour-like nodes in the dough as I rolled it. I hardly mixed it at all.

Blue Ribbon Overnight Rolls

SUBMITTED BY: Pam Vienneau
"Easy tasty recipe! Never any left when I make them."

PREP TIME
30 Min
COOK TIME
15 Min
READY IN
1 Day 1 Hr
SERVINGS & SCALING
Original recipe yield: 2 dozen

INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm milk
1/2 cup white sugar
2 eggs, beaten
1/2 cup butter, melted
1 teaspoon salt
4 cups all-purpose flour

DIRECTIONS
1 In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
2 Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight.
3 In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.
4 Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

Black Bean and Corn Quesadillas

Great

Black Bean and Corn Quesadillas
SUBMITTED BY: EFasse

"My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!"
Original recipe yield: 8 small quesadillas
PREP TIME
10 Min
COOK TIME
30 Min
READY IN
40 Min

INGREDIENTS
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided

DIRECTIONS
1 Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2 Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

Bean Curd in Oyster Sauce

Okay. Oily!

Bean Curd in Oyster Sauce
The Key to Chinese Cooking, Irene Kuo

Serves 2 to 4

4 squares fresh bean curd
3 tbsp oil
2 quarter sized sliced peeled ginger, minced
1 tbsp light soy sauce
1/2 cup chicken or meat stock
1 tsp cornstarch dissolved in 1 tbsp water and 2 tsp sesame oil
2 tsbp oyster sauce
2 whole scallions, in 1.5 inch long shreds

Cut each square of bean curd in two; then cut each half crosswise into 4 pieces. Cover the pieces with hot water and soak for 10 minutes, draining them just before adding them to the pan.
Heat a large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Scatter in the ginger and stir a few times. Drain the bean curd and quickly add them to the skillet, evening them out with a spatula and then sprinkling them with the soy sauce and stock. When the liquid comes to a boil, gently turn the bean curd over. Adjust heat to low, cover, and simmer about 4 minutes.
Add the dissolved cornstarch and stir gently until the sauce thickens. Add the oyster sauce and turn the bean curd a few times; then pour them into a hot serving dish. Scatter the top with the shredded scallions.

Agedashi Tofu

Good, watch that sauce doesn't get too congealed

Deep Fried Tofu with Mushroom Sauce

Ingredients:

* 2 blocks firm tofu
* *potato starch/flour for dusting tofu.
* 1 1/2 cup dashi soup stock
* 5 tbsps soysauce
* 4 tbsps mirin
* 3 tbsp potatostarch/cornstarch and 3 tbsps water
* 4 shiitake mushrooms
* 1/2 carrot
* 1/2 small onion
* 1 enoki mushroom
* *vegetable oil for frying.

How to Cook:

1. Wrap tofu with paper towel and place it on a cutting board.
2. Put another cutting board or a plate on top the tofu to remove liquid from tofu.
3. Cut shiitake mushrooms, carrot, and onion in thin and short strips.
4. Cut enoki mushroom into 2-inch length.
5. Saute carrot and onion in a pan.
6. Add shiitake and enoki mushrooms in the pan and saute together.
7. Put dashi soup stock, soy sauce, and mirin in the pan and bring to a boil.
8. When the sauce boils, add starch and water mixture in the pan and stir quickly.
9. Stop the heat.
10. Dry drained tofu with paper towels and cut each tofu into 4 pieces.
11. Dust tofu with potatostarch/flour thinly.
12. Heat oil in a deep frying pan.
13. Fry tofu in 350 F oil until it turns brown.
14. Serve fried tofu pieces in a plate and pour mushroom sauce over them.

*Makes 4 servings

merry merry

merry christmas vickie

vickie's necklace: natural pearl, citrine drops, hammered fine silver, horn leaf, golden rutilated quartz faceted briolette, swarovski 2mm siam crystals

(from The Crystal Bible by Judy Hall: "Citrine is a powerful cleanser and regenerator. Carrying the power of the sun, this is an exceedingly beneficial stone. It is warming, energizing, and highly creative. This is one of the crystals that never needs cleansing. It absorbs, transmutes, dissipates, and grounds negative energy and is therefore extremely protective in the environment. Citrine energizes every level of life." "Quartz is the most powerful healing and energy amplifier on the planet because of its unique helical spiral crystalline form... rutilated quartz is an effective integrator of energy at any level. It heightens the energetic impulse of quartz and is a very efficient vibrational healer... Spiritually, rutilated quartz is said to have a perfect balance of cosmic light and to be an illuminator for the soul, promoting spiritual growth. It cleanses and energizes the aura...")

merry christmas dave

dave's socks: koigu painter's palette premium merino

merry christmas deb

deb's necklace: japanese black matte seed beads, bali silver, jess imports clasp, rhodochrosite pendant from 2 cranes

(from The Crystal Bible by Judy Hall: "Rhodochrosite represents selfless love and compassion. It expands consciousness and integrates the spiritual with material energies. This stone imparts a dynamic and positive attitude.")

merry christmas mom

mom's turquoise heart: japanese black matte seed beads, bali silver, jess imports sterling clasp, turquoise heart from 2 cranes

(from The Crystal Bible by Judy Hall: "Turquoise is a most efficient healer, providing solace for the spirit and well-being for the body... [it] promotes spiritual attunement and enhances communication with the physical and spiritual worlds... Turquoise is a purification stone. It dispels negative energy and clears electromagnetic smog, providing protection against pollutants in the environment...")

merry christmas mika

mika's scarf: (noro silk garden: 45% silk, 45% kid mohair, 10% lamb's wool), knit in an odd count 1x1 rib with two different colorways of noro silk garden

what to do

i've set up my dad's computer in my bedroom and restored much of my stuff onto it but i miss my laptop. it's old, it's heavy, i don't know why i miss it so....

i went to visit ifixit.com to try to diagnose the problem. i've used their services before to diagnose and replace my old ipod hard drive and it worked. from their list of common problems for my laptop, it sounds like my hard drive is in the process of kicking the bucket -- it has the characteristic clicking and whirring sounds and the laptop sometimes displays the flashing question mark folder when i try to boot it up. it boots up sometimes but not always.

i think i'll try to replace the hard drive and see if that fixes it. i'll have to order a new hard drive but they are not that expensive -- it seems worth it to try it.

computer dead

my computer died this morning. i can't even run disk first aid or tech tool. i am very sad.

holiday frenzy

thanks to disk first aid and tech tool deluxe, i was able to resurrect my computer. it's not completely fixed, just fixed enough to limp along until march, when i plan on replacing it.

it's a big hassle, having your computer fizzle out, but luckily, i had recently subscribed to mozy and had nearly backed up everything on my computer, except my music (which i am now backing up). mozy is an online back-up service which encrypts your files and then saves it to another server. once your files are initially all backed up, then only the changes are saved. the initial backup takes forever but after that, it's fast.

:: :: ::

i am in the throws of "holiday gift-making frenzy." what is that? that's when i ask myself whether i can possibly knit another pair of socks in two days... and i seriously consider it. this time of year for me is filled with crazed visions of gifts springing from my fingers by the hour. seriously, i just cast on a sock and told myself that, yes, i could indeed finish the pair by tuesday afternoon... but i have come to my senses. it cannot be done... i'll have to concentrate on finishing the jewelry instead.