Whether you grow your own Bok Choy or buy it at the market, make it a priority.
This recipe was given to me by my daughter-in-law. It is easy to make and really delicious.
BOK CHOY SALAD
1 package Beef Ramen Noodles
3 green onions- more if you like
noodles from Ramen Noodle Pack
1/2 cup slivered almonds
2 tablespoons sesame seeds
1 tablespoon butter
seasoning packet from Ramen Noodles
1/4 cup sugar
1/4 cup salad oil
1/4 cup rice vinegar
1 teaspoon sesame oil
Slice onions and cut Bok Choy int0 1/4 inch slices...put into large bowl.
Place broken noodles, almonds and sesame seeds in pan with 1 tablespoon butter. Heat until toasted, stirring constantly. This will burn easily. Remove from heat and allow to cool.
Mix the seasoning packet from noodles with oils, sugar, and vinegar together as a dressing.
Mix all together just before serving.
This does not keep well, so you have to eat it all!
Thursday, March 19, 2009
GARDENING
It's time to get out and get that spring garden planted. We've made our annual trek to the hardware to get our seeds and starter plants.
My husband thinks BIG. I think, if you plant small and take care of what you plant, you will have an abundance of produce. Before we go in, we have our usual discussion. This year we compromised. I was willing to go with several more plants than I think are necessary. He was willing to buy somewhat less than he thinks we need. He would love enough to feed the local school system, as well as, anyone else that shows an interest in our garden. I still say, you can feed yourself and many friends if you plant small and take good care.
I do believe that deep down he dreams that when anyone Googles corn or tomatoes, his name will come up.
Anyway, we got several kinds of lettuces, spinach, broccoli, kale, Bok Choy and many onion sets.
I like to plant a lot of onions because in our climate you can pull them practically all year.
I planted garlic in the spring, so I can't wait to harvest that about July or August. This year was my first at planting garlic. If my timing is right and I get a good harvest, I'll be planting a lot more next fall.
If you don't have a garden, you can easily plant lettuce in a pot. You can get seeds or little plants at your hardware. Just a few plants will yield all you will need. Any size pot will do, but obviously the larger the pot, the more lettuce you will have.......in just a few weeks! You'll never be without again.
When the lettuce is ready to be picked, just pinch it about one inch from the stalk and enjoy! In a few days, it will begin to grow again.
My husband thinks BIG. I think, if you plant small and take care of what you plant, you will have an abundance of produce. Before we go in, we have our usual discussion. This year we compromised. I was willing to go with several more plants than I think are necessary. He was willing to buy somewhat less than he thinks we need. He would love enough to feed the local school system, as well as, anyone else that shows an interest in our garden. I still say, you can feed yourself and many friends if you plant small and take good care.
I do believe that deep down he dreams that when anyone Googles corn or tomatoes, his name will come up.
Anyway, we got several kinds of lettuces, spinach, broccoli, kale, Bok Choy and many onion sets.
I like to plant a lot of onions because in our climate you can pull them practically all year.
I planted garlic in the spring, so I can't wait to harvest that about July or August. This year was my first at planting garlic. If my timing is right and I get a good harvest, I'll be planting a lot more next fall.
If you don't have a garden, you can easily plant lettuce in a pot. You can get seeds or little plants at your hardware. Just a few plants will yield all you will need. Any size pot will do, but obviously the larger the pot, the more lettuce you will have.......in just a few weeks! You'll never be without again.
When the lettuce is ready to be picked, just pinch it about one inch from the stalk and enjoy! In a few days, it will begin to grow again.
GOOD IDEA!
My friend Virginia, who owns Adventures in Herbs, says to keep your plants healthy and free of pests, spray about once a month with a solution of one tablespoon of Wisk Detergent mixed with one quart of water. This will keep your plants shinny and they will not get mold or any other funny looking stuff on them.
Saturday, March 14, 2009
POLENTA
My family was very frugal as I was growing up. As a child, I thought they were down right cheap. My mother always shopped with a list and there was never any waste. As a result, you guessed it, I have grown up to be pretty much the same way. Now as everyone is trying to cut back and make their food dollar go further, I'm on the front row cheering. We should have been doing it all along. Most of the time it's less expensive to make your own rather than to buy the already prepared version.
When we used to grow corn, we first ground it for grits, then next would come the cornmeal, then we would leave some very coarse for the chickens and the goats got the cleaned ears and the husks. There was no waste whatsoever. I kept a little of the husk back for compost.
It was then that I experimented with Polenta until I got the recipe just right. Look at the small amount you buy at the market and compare it to what you can make for pennies.
POLENTA
3 cups stone ground cornmeal
9 cups water
1 teaspoon garlic salt
2 teaspoons kosher salt
1/2 stick butter
Combine all, except butter, in heavy pot.
Bring to boil stirring constantly until cornmeal pulls away from pan.
I use a heavy whisk. Cook for about 30 minutes. Continue stirring.
Add 1/2 stick of butter just before removing from burner.
At this time, you can also add 1 cup grated cheese, any kind, and stir.
Remove from stove and pour onto several slightly oiled cutting boards.
(One third of the recipe makes enough for a 9" X 13" cutting board.)
Let cool and become firm. Cut into serving pieces. I use a biscuit cutter for this.
When ready to serve, put 1 tablespoon of vegetable oil and 1 tablespoon of butter in skillet, and fry Polenta until slightly browned on both sides.
Full recipe yields about 45 pieces.
Polenta can be stored in the refrigerator up to one month.
To freeze, wrap in plastic and store in freezor bags.
This recipes is easily halved or divided into 1/3 of the recipe.
It keeps well, so it is good to have on hand.
Enjoy Polenta at breakfast with eggs, bacon and sausage.
Delicious with all kinds of meats and vegetables.
Use in place of rice or potatoes.
This cost about $.50 to make!
When we used to grow corn, we first ground it for grits, then next would come the cornmeal, then we would leave some very coarse for the chickens and the goats got the cleaned ears and the husks. There was no waste whatsoever. I kept a little of the husk back for compost.
It was then that I experimented with Polenta until I got the recipe just right. Look at the small amount you buy at the market and compare it to what you can make for pennies.
POLENTA
3 cups stone ground cornmeal
9 cups water
1 teaspoon garlic salt
2 teaspoons kosher salt
1/2 stick butter
Combine all, except butter, in heavy pot.
Bring to boil stirring constantly until cornmeal pulls away from pan.
I use a heavy whisk. Cook for about 30 minutes. Continue stirring.
Add 1/2 stick of butter just before removing from burner.
At this time, you can also add 1 cup grated cheese, any kind, and stir.
Remove from stove and pour onto several slightly oiled cutting boards.
(One third of the recipe makes enough for a 9" X 13" cutting board.)
Let cool and become firm. Cut into serving pieces. I use a biscuit cutter for this.
When ready to serve, put 1 tablespoon of vegetable oil and 1 tablespoon of butter in skillet, and fry Polenta until slightly browned on both sides.
Full recipe yields about 45 pieces.
Polenta can be stored in the refrigerator up to one month.
To freeze, wrap in plastic and store in freezor bags.
This recipes is easily halved or divided into 1/3 of the recipe.
It keeps well, so it is good to have on hand.
Enjoy Polenta at breakfast with eggs, bacon and sausage.
Delicious with all kinds of meats and vegetables.
Use in place of rice or potatoes.
This cost about $.50 to make!
Friday, March 6, 2009
BRISKA?
Through a geneology search, I found that my ancestors are from both Ireland and England. I began to understand more about myself and my cousins, as well. Since my grandmother and her sister married my grandfather and his brother, that makes us more of what we already are!
In 2007, the cousins from the US decided to go to Ireland to meet the Irish cousins. As soon as we got off the plane in Dublin, I said, "Oh, I really am Irish. They look like me!"
Well, we met our Irish cousins, and it was like we had always known each other. There were also a few there from England. We had so much in common, we were all amazed. In fact, they immediately began giving every one nicknames.
This is how I became Briiska. My nickname has always been Cookie. In both Ireland and England there is not a word for cookie. They call a cookie a biscuit, so they began to call me Biscuit. As they began to recall the old Irish language of Gaelic, they recalled the word for biscuit is Briiska. So since then, to my Irish cousins, I am Briiska.
In 2007, the cousins from the US decided to go to Ireland to meet the Irish cousins. As soon as we got off the plane in Dublin, I said, "Oh, I really am Irish. They look like me!"
Well, we met our Irish cousins, and it was like we had always known each other. There were also a few there from England. We had so much in common, we were all amazed. In fact, they immediately began giving every one nicknames.
This is how I became Briiska. My nickname has always been Cookie. In both Ireland and England there is not a word for cookie. They call a cookie a biscuit, so they began to call me Biscuit. As they began to recall the old Irish language of Gaelic, they recalled the word for biscuit is Briiska. So since then, to my Irish cousins, I am Briiska.
Monday, March 2, 2009
GOOD IDEAS!
If you store your empty spice jars upside down in your spice rack, you will be able to see immediately which ones you need to replenish when you go to the market.
My friend, Dorothy says the easiest way to sparkle-clean your oven racks is to:
- Put oven racks outdoors on layered sheets of old newspaper.
- Spray oven racks with oven cleaner.
- Wrap newspaper around oven racks and put all into giant black plastic leaf bag.
- Let sit for several hours or overnight.
- Remove from bag. Spray oven racks with hose. Discard newspapers in plastic bag.
All done! Sparkling clean oven racks!
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Lovely Alyssa
That girl can grow!
