Tag Archives: ginger

Ta Da…..In Purrsuit of Flavours for August

I wouldn’t brag about our entre, Tyebe.  Mom is showing her “easy Peasy” meal.  I’ll make it but I don’t like the idea of it.  No meat!!  Now what self respecting kitty would speak the joys of a meatless meal.  I guess us, Shoko

We are joining with Easy Blog / All About Our Truly Best Friend for today’s “easy” laid back meal.  I wonder what Phenny and Nelly decided to cook, Shoko.  The last time we saw them Nelly was trying to hypnotize Phenny into a specific recipe with MEAT. Shoko?   Wordless Wednesday is also a way to see our post.  Just go into Comedy Plus and look at all the blogs and then click on the one you want to see.

I’m ready Shoks.

Cheesy Asparagus On Toast

INGREDIENTS:

You will need a slice of bread and then put it in the toaster.

If, you are hungry and the weather isn’t curbing your appetite, put in two slices.

In a small bowl shred about 1/4 cup of cheddar cheese.                                                           
So far no sweatin’ happening here. mol

This is fresh asparagus. Always use fresh when possible. Otherwise canned will do but it is very expensive,

You could use a poached egg on top of the asparagus for protein. Some peeps also make a sauce. The sauce sounds good to me ONLY if there is spare left in the freezer cause who wants to make up a sauce when it’s so hot.                                                       
This is all you need except salt, pepper and butter.

PREPARATION

Toast and butter bread.

Cook asparagus in steamer but chop off the tough wiry ends first.  The tough ends don’t taste good cooked but are awesome in salads,  Simply slice….maybe taste to see if this is your cuppa.

Here is an easy method for breaking the asparagus:

Simply take the end of the asparagus between your thumb and forefinger and bend until it breaks. Lest you think we are belaboring such an obvious point, let us say that the fun in this is that the asparagus automatically breaks just where the woody part ends and the fresh, juicy asparagus begins.

I use  a steamer for the 4 or 5 stalks of asparagus. I turn the stove on for about 4 minutes and then shut it off and let the asparagus sit there with the lid on. The asparagus will be cooked but not mushy.

Now, shred some cheddar cheese or even be daring and slap a slice of cheese on but not processed…..not the same texture.

The poached egg is optional.  Here is the easiest way to get your poached egg just right:

  1. Crack your egg into a bowl or onto a saucer. …

  2. Bring a pan of water filled at least 5 cm or 2 inches deep to a simmer. …

  3. Tip the egg into the pan. …

  4. Cook for 2 minutes then turn off the heat and leave the pan for 8-10 minutes.

  5. Lift the egg out with a slotted spoon and drain it on kitchen paper.

Salt and pepper your masterpiece,

                                                                  BONY PETITE

 

Master Cat Scout chef Pete has also given us his “Easy Peasy” meal for us to enjoy.


Chef Pete and me at Camp.

Chef Pete decided on sharing his recipe for Cool Rice Noodle Salad with Shrimp and Ginger Lime Dressing.                                                                       

 

Good lord that bowl beats the stuffing out of our Asparagus on Toast.

Cool Rice Noodle Salad with Shrimp and Ginger Lime Dressing

INGREDIENTS

Dressing
1 tsp. finely grated or very finely minced fresh ginger
1 to 2 tsp. minced fresh hot green chile, such as jalapeño or serrano
1 small clove garlic, minced
2 Tbs. lime juice
1 Tbs. rice vinegar
1 Tbs. fish sauce
1-1/2 tsp. granulated sugar

Salad
2 leaves romaine or red leaf lettuce, chopped or torn into bite-size pieces
1/4 cup thinly sliced seeded cucumber
1/4 cup finely grated carrot
1 oz. thin rice vermicelli, cooked following the package directions and cooled (about 1 cup)
1/4 lb. cooked shrimp
5 mint leaves, torn
1 Tbs. coarsely chopped fresh cilantro

To Make
In a small bowl, mix the ginger, chile, garlic, lime juice, vinegar, fish sauce, and sugar. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors.
In a larger bowl, gently toss together the lettuce, cucumber, and carrot. Top with the cooked noodles, shrimp, and herbs. Drizzle with the dressing and toss gently to combine.
Chilled Watermelon makes a good dessert with this

This looks so cooling that we must try.                                                                     

Thanks Chef Pete.

 

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Shopping Around The World

Mom has obtained a secret document from a friend.  It was all hush, hush and on a need to know basis.  They met in the back lane at midnight….mom scurried home with her treasure before anyone could see her.                                                                                                        Except Cow Kitty, who was scooping out new territory for a  game of, “Gotcha, You Freak!”                                                             Mom came flying in the house and slammed the door.  Leaning against it mom told me I’d have to help her because Shoko has a big mouth and this info was top-secret.  I, of course, agreed….I was so nosy about this project.

Ta da…. It’s Shopping Around The World today with our host Piglove.                                                        This was a real coo on mom’s part.  She secured the recipe for Kentucky Fried Chicken coating.  Yes, those 11 herb and spices that have always been so elusive to discover.

 

I’m here to help mom.  Just call me Colonel Kali.                                                                      I know the glasses are not the colonels but his glasses are so tacky.  Dad used to have a pair like his….no pizazz.  

Colonel Sander’s nephew casually revealed to a reporter a recipe that had been passed down in a family scrapbook.

Could this be KFC’s closely guarded secret recipe of 11 herbs and spices?  The nephew Joe Ledington, said it is.  He claims his job as a kid was to mix this same recipe in large batches. 

INGREDIENTS YOU WILL NEED:

Chicken parts of your choice
flour
Celery Salt
Dried Mustard
White Pepper
Garlic Salt
Paprika
Ground Ginger
Basil
Salt
Thyme
Oregano
Black Pepper
1 egg
2 tbsp. milk
3/4 cup oil

INSTRUCTIONS:

Prepare oil in a cast iron pot to fry.  You will need your 3/4 cup of oil.  In a bowl, mix 2 cups of flour. 1/3 tbsp of salt, tbsp. of black pepper, 1/2 tbsp of thyme, 1/2 tbsp of basil, 1/3 tbsp of oregano., 1 tbsp of celery salt, 1 tbsp of dried mustard, 4 tbsp of paprika, 1 tbsp of garlic salt.1 tbsp of ground ginger and 1 tbsp of white pepper.

HANDY HINT: 3 teaspoons in a tablespoon

You will notice there are no prices for anything.  We are very sorry but mom re-packaged the chicken pieces when we got them like 2 months ago, so if she gave you a price…she’d be lying cause she has no idea what she paid. Most of the herbs and spices were kicking about in the cupboard and the flour has been living here for some time…no bugs though….mom checked.                                                     The ingredients for making up the coating.                                                                  We made up the coating and kept it in a sealed container.  If we feel like having homemade KFC one night, we don’t have to mix all the herbs and spices.

In a separate bowl, add 2 tbsp of milk and an egg and whisk.  Mix your chicken into the bowl and then coat the flour and spice mixture.  We used a bread bag and shook it.

Finally we fried the  chicken in the frying pan for 10 to 15 minutes.                                                                  Looks good mom…kinda dark though.  Can you lighten it up a bit?                                                             Much better, mom.  It looks tasty.

                                                                The finished chicken wings and breast.  It is a small batch because mom also baked the rest of the chicken.

Bake the chicken in a 350F oven for about 45 minutes.                                                                 Oh really mom!  What happened?  The chicken got stuck on the tin foil cause you didn’t use the sliding foil and the wings fell apart when you lifted them out?  They don’t look very appetizing.  Alright, we’ll throw some parsley on top of them. MOL

Which chicken do you think tastes the best?