Sunday, September 6, 2009
Chili
Chili, ala la Doctora
1 pound ground beef
1 can whole tomatoes
1 can tomato paste
2 quarts beef stock
1 large large can of red kidney beans (biggest you can find)
1 large yellow onion (optional)
3 cloves garlic, minced
1 tbs hot sauce
1 green pepper chopped (optional)
dash Worcestershire
1/2 package sliced mushrooms
2-3 tbs vegetable oil
salt and pepper to taste.
Shredded cheddar, croutons, sour cream, green onions, etc. for garnish.
In large nonstick pot, heat on medium-high: oil, saute onions and garlic, green peppers and mushrooms. Add ground beef. Cook until browned. Add tomatoes, tomato paste, beef stock, hot sauce and kidney beans. Add dash Worcestershire if desired. Bring to boil on high heat, put lid over, cook on medium-low, stirring occasionally for 2-3 hours (basically, the longer you cook it, the better it tastes).
Garnish with cheese, etc.
1 pound ground beef
1 can whole tomatoes
1 can tomato paste
2 quarts beef stock
1 large large can of red kidney beans (biggest you can find)
1 large yellow onion (optional)
3 cloves garlic, minced
1 tbs hot sauce
1 green pepper chopped (optional)
dash Worcestershire
1/2 package sliced mushrooms
2-3 tbs vegetable oil
salt and pepper to taste.
Shredded cheddar, croutons, sour cream, green onions, etc. for garnish.
In large nonstick pot, heat on medium-high: oil, saute onions and garlic, green peppers and mushrooms. Add ground beef. Cook until browned. Add tomatoes, tomato paste, beef stock, hot sauce and kidney beans. Add dash Worcestershire if desired. Bring to boil on high heat, put lid over, cook on medium-low, stirring occasionally for 2-3 hours (basically, the longer you cook it, the better it tastes).
Garnish with cheese, etc.
Tuesday, June 16, 2009
Fruit + buttermilk (or cream) cake
Raspberry Buttermilk Cake
Adapted from Gourmet, June 2009
Makes one thin 9-inch cake.
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk or cream
1 cup fresh raspberries or whatever fruit you like.
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan (pie pan works well also).
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
Alt: add custard top. See new post.
Friday, June 12, 2009
Char Sui Pork
Ever wonder how they make the roast pork that goes into the roast pork steamed buns in Chinatown? This is it! (without the horrific Red 40 - what you thought roast pork naturally comes bright red?!)
Char Sui Pork
2-3 boneless pork ribs (about 1 foot long each) or large piece pork butt
1/3 cup brown sugar or 1/4 cup brown sugar, 1/4 honey
1/4 cup soy sauce
1/2-1tsp Chinese five spice powder
1 head garlic peeled, coarsely chopped
5-6 slices ginger, chopped coarsely
dash of salt
1/4 tsp white pepper
In a mixing bowl: mix pork ribs, brown sugar, soy sauce, five spice powder, garlic, ginger, salt, white pepper. Marinate at least 24 hours (overnight). Give it a good mix half way through (or before you go to bed - sugar tends to settle). When cooking, remove from garlic, ginger (will not need it).
Heat oven to 375F. Line baking sheet with tinfoil. In large skillet, heat 2-3 tbs vegetable oil on medium-high to high. Sear marinated pork, each side 2-3 minutes or until browned. Transfer to baking sheet. Pop in oven, cook approx 45 min depending on thickness or until internal temp of pork is 170F.
Serve: slice 1/4 in. pieces. Serve hot, cold, put in roast pork buns (entry on that later).
Char Sui Pork
2-3 boneless pork ribs (about 1 foot long each) or large piece pork butt
1/3 cup brown sugar or 1/4 cup brown sugar, 1/4 honey
1/4 cup soy sauce
1/2-1tsp Chinese five spice powder
1 head garlic peeled, coarsely chopped
5-6 slices ginger, chopped coarsely
dash of salt
1/4 tsp white pepper
In a mixing bowl: mix pork ribs, brown sugar, soy sauce, five spice powder, garlic, ginger, salt, white pepper. Marinate at least 24 hours (overnight). Give it a good mix half way through (or before you go to bed - sugar tends to settle). When cooking, remove from garlic, ginger (will not need it).
Heat oven to 375F. Line baking sheet with tinfoil. In large skillet, heat 2-3 tbs vegetable oil on medium-high to high. Sear marinated pork, each side 2-3 minutes or until browned. Transfer to baking sheet. Pop in oven, cook approx 45 min depending on thickness or until internal temp of pork is 170F.
Serve: slice 1/4 in. pieces. Serve hot, cold, put in roast pork buns (entry on that later).
Sugar Cookies Recipes times two, with varieties
Adapted from two allrecipes.com submissions (I improved them).
Ingredients (makes 60 cookies)
Original recipe can be found here: http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/Detail.aspx
************************************************************************************
This next recipe is better as it doesn't require refrigeration:
Ingredients: (makes 48 cookies)
2 3/4 c flour
1 tsp baking soda
1 tsp baking powder
1 cup butter softened (2 sticks butter)
1.5-2 cups sugar
1 egg (or 2 depending on how eggy you want it - can add just additional egg white so it's not so dry)
2 tsp vanilla extract
optional varieties (see above)
Directions:
Original recipe can be found here: http://allrecipes.com/Recipe/Easy-Sugar-Cookies/Detail.aspx
Let me know how they turn out!
Ingredients (makes 60 cookies)
- 1 1/2 cups butter, softened (3 sticks butter)
- 3 cups white sugar or 2 cups white sugar, 1 cup brown sugar
- 4 eggs
- 2 1/2 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- optional: (for lightly spiced cookies) 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger
- optional: (for lemony cookies), replace vanilla extract with lemon extract, add zest of 1 lemon
- optional: (for gingery cookies) add 1/2 cup chopped crystalized ginger to mix before refrigeration
- optional: (for almondy cookies) add almond extract instead of vanilla extract
DIRECTIONS
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
Original recipe can be found here: http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/Detail.aspx
************************************************************************************
This next recipe is better as it doesn't require refrigeration:
Ingredients: (makes 48 cookies)
2 3/4 c flour
1 tsp baking soda
1 tsp baking powder
1 cup butter softened (2 sticks butter)
1.5-2 cups sugar
1 egg (or 2 depending on how eggy you want it - can add just additional egg white so it's not so dry)
2 tsp vanilla extract
optional varieties (see above)
Directions:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Original recipe can be found here: http://allrecipes.com/Recipe/Easy-Sugar-Cookies/Detail.aspx
Let me know how they turn out!
Friday, June 5, 2009
Home sweet home and Sausage soup
We've finally moved into our new house. I love home ownership. I love the fact that I have a little backyard with a garden. I love the fact that I don't share a wall with anyone else and I will never have to hear the saga of Joe, Joe Jr, and Jo (anne) ever again. (They were our neighbors some odd doors down from our old place who are going through a divorce and thanks to their nightly arguments in home and on street, I now know more about their personal lives than I'd like).
I live in a lovely little neighborhood with trees, more grass than I've seen in the last 10 years, within four minutes walking distance to the main surgical hospital and within 10 minutes of the main clinic.
I have raspberry bushes in the backyard. My neighbors to the right of us have lilac bushes. There is a large maple tree in the backyard.
I have to say, once settled, it's rather nice. Moving was a nightmare. Driving across the country in a U-haul for three days and nights is definitely not fun. The truck drivers started to blend into each other after the fourth stop, although they definitely made it difficult to distinguish themselves by pretty much having the same attire (plaid shirt, cap, jeans). One of the rest-stops had the most beautiful ladies' room I've ever been in, though, and it was wonderfully clean.
Nothing tastes better than a greasy burger when you're on the road.
On another note, I saw entirely too much roadkill on the road, in varying degrees of decomp. *shudder* Poor little rodents. Never saw it coming.
I have two weeks before I start work. In that time I will: read the ATLS manual, refresh myself on antibiotic usage and ICU information, plant tomatoes, dig a ditch in backyard, make frozen dinners from scratch, and go to Ikea for odds and ends. It's an exciting time.
The first meal we had in our new house was sausages, sauerkraut, and potatoes. A good German meal. Mmm. I made this a few days later:
Sausage soup
4-5 potatoes, peeled, diced
4-5 carrots, peeled, diced
4-5 cloves garlic, chopped
1 onion, chopped
2-3 large Italian sausages diced
3 chicken bouillon cubes + 2 liters water or 2 liters chicken broth
1.5 tsp dried oregano
1/2 tsp cayenne pepper
1 tbs veg. oil
salt to taste.
In large pot, heat oil on medium high. Add garlic, onion, sausages. Saute until sausages browned or onions clear (5 min). Add potatoes, carrots, chicken broth, oregano, cayenne. Bring soup to boil. Cover, turn soup to medium-low. Cook for 30-45 min until potatoes tender. Serve hot with rolls + butter.
I live in a lovely little neighborhood with trees, more grass than I've seen in the last 10 years, within four minutes walking distance to the main surgical hospital and within 10 minutes of the main clinic.
I have raspberry bushes in the backyard. My neighbors to the right of us have lilac bushes. There is a large maple tree in the backyard.
I have to say, once settled, it's rather nice. Moving was a nightmare. Driving across the country in a U-haul for three days and nights is definitely not fun. The truck drivers started to blend into each other after the fourth stop, although they definitely made it difficult to distinguish themselves by pretty much having the same attire (plaid shirt, cap, jeans). One of the rest-stops had the most beautiful ladies' room I've ever been in, though, and it was wonderfully clean.
Nothing tastes better than a greasy burger when you're on the road.
On another note, I saw entirely too much roadkill on the road, in varying degrees of decomp. *shudder* Poor little rodents. Never saw it coming.
I have two weeks before I start work. In that time I will: read the ATLS manual, refresh myself on antibiotic usage and ICU information, plant tomatoes, dig a ditch in backyard, make frozen dinners from scratch, and go to Ikea for odds and ends. It's an exciting time.
The first meal we had in our new house was sausages, sauerkraut, and potatoes. A good German meal. Mmm. I made this a few days later:
Sausage soup
4-5 potatoes, peeled, diced
4-5 carrots, peeled, diced
4-5 cloves garlic, chopped
1 onion, chopped
2-3 large Italian sausages diced
3 chicken bouillon cubes + 2 liters water or 2 liters chicken broth
1.5 tsp dried oregano
1/2 tsp cayenne pepper
1 tbs veg. oil
salt to taste.
In large pot, heat oil on medium high. Add garlic, onion, sausages. Saute until sausages browned or onions clear (5 min). Add potatoes, carrots, chicken broth, oregano, cayenne. Bring soup to boil. Cover, turn soup to medium-low. Cook for 30-45 min until potatoes tender. Serve hot with rolls + butter.
Thursday, May 28, 2009
Losang Tang
Oxtail Soup
Oxtails
2-3 Carrots, peeled, chopped
2-3 Potatoes, peeled chopped
1-2 Tomatoes, chopped
1 onion
chinese cabbage, chopped
2 cloves garlic
3-5 slices ginger
soy sauce -2-3 tbs
2 quarts beef broth
1 tbs vegetable oil
salt + pepper to taste
In large pot, add vegetable oil, sautee garlic, ginger, chopped onion. Add oxtails, sear sides. Add beef broth, bring to boil. Add carrots, potatoes, tomatoes. Bring tdown to simmer. Add soy sauce. Simmer covered for 45 minutes. Add cabbage, simmer for 30 more minutes or until cabbage cooked through
Oxtails
2-3 Carrots, peeled, chopped
2-3 Potatoes, peeled chopped
1-2 Tomatoes, chopped
1 onion
chinese cabbage, chopped
2 cloves garlic
3-5 slices ginger
soy sauce -2-3 tbs
2 quarts beef broth
1 tbs vegetable oil
salt + pepper to taste
In large pot, add vegetable oil, sautee garlic, ginger, chopped onion. Add oxtails, sear sides. Add beef broth, bring to boil. Add carrots, potatoes, tomatoes. Bring tdown to simmer. Add soy sauce. Simmer covered for 45 minutes. Add cabbage, simmer for 30 more minutes or until cabbage cooked through
Tuesday, May 19, 2009
A Tuesday, The Subway, A Letter
This is the Last Tuesday - the last one where I will where I will be only a Mrs. since after Friday I will forever be a "Dr." (and still the Mrs. - perhaps I should call myself Dr. Mrs. ---? it was a tradition in the turn of the last century, but it is rather cumbersome.) I think the magnanimity of this week is finally hitting me. I'm elated and scared at the same time. I know my role as a doctor won't change who I am or how I feel about myself, but it is strange nonetheless. Or rather, I feel strangely. I never thought I'd get to this point, oddly, even as the last year was winding down. I didn't realize until yesterday that it might be a long time until I next visit my old stomping ground, the hospital where I trained for two years, and the school where I studied for the other two. I mostly likely won't see my mentors again for many, many years (well, one is now at Case Western, another is going to Case Western in June, and the last is at Duke) and I may never see some of those resident-surgeons or medical school colleagues again, even though a lot of them have done much to shape my experiences in the last year.
In a moment of desperation, I considered starting a Facebook page. I did not though, as I do shudder at the fact that other people, those I tried so hard to avoid, may once again find me. I also enjoying owning the content of my page and being able to delete entries.
On my way home from running an errand, I had a couple good moments: seeing two four-five year old girls playing on the subway with their sister who has Trisomy 21, and realizing that I really am happy about being a doctor.
When I came home and opened my e-mail, I received a beautifully written letter from an old friend as means of introduction. Tiger in DC, I am seriously considering you as the writer of my euology.
It's been a good day.
In a moment of desperation, I considered starting a Facebook page. I did not though, as I do shudder at the fact that other people, those I tried so hard to avoid, may once again find me. I also enjoying owning the content of my page and being able to delete entries.
On my way home from running an errand, I had a couple good moments: seeing two four-five year old girls playing on the subway with their sister who has Trisomy 21, and realizing that I really am happy about being a doctor.
When I came home and opened my e-mail, I received a beautifully written letter from an old friend as means of introduction. Tiger in DC, I am seriously considering you as the writer of my euology.
It's been a good day.
Tuesday, May 12, 2009
Salad dressing with Lemons
If you have lemons:
1 1/2 lemons, juiced
1 cup freshly grated Parmesan cheese
2 teaspoons garlic salt OR 1-2 cloves garlic finely minced (to taste)
3/4 cup mayonnaise
1 cup milk
salt to taste
dash of black pepper
Mix, makes a creamy salad dressing or dip.
1 1/2 lemons, juiced
1 cup freshly grated Parmesan cheese
2 teaspoons garlic salt OR 1-2 cloves garlic finely minced (to taste)
3/4 cup mayonnaise
1 cup milk
salt to taste
dash of black pepper
Mix, makes a creamy salad dressing or dip.
Cucumber dressing
Cucumber Dressing
1 cup plain yogurt
1/2 cup sour cream, whole fat (opt)
1/2 cucumber, peeled, de-seeded and finely chopped
1 teaspoon fresh lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground pepper
Mix, let sit 1 day in fridge. Serve.
Good on salad, as a dip.
1 cup plain yogurt
1/2 cup sour cream, whole fat (opt)
1/2 cucumber, peeled, de-seeded and finely chopped
1 teaspoon fresh lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground pepper
Mix, let sit 1 day in fridge. Serve.
Good on salad, as a dip.
Friday, May 8, 2009
Apple Tarts
Easy apple tart. Low fat and yummy.
Crust:
1.75 C. all purpose flour
1/3 cup white sugar
2 tsp baking powder
1/2 tsp salt
2 tbs unsalted butter, chilled, and cubed
3/4 c. OJ
Filling:
3 granny smith apples, peeled and chopped
1 tsp cinnamon
1 tsp flour
1/4 c. sugar (part brown, part white)
Preheat oven to 350F. Lightly grease and flour 12 small tart pans or a 12-cupcake pan. In a large bowl, whisk flour, sugar, baking powder, and salt. With pastry blender or large fork, cut in the butter until the mixture resembles coarse crumbs. Mix in OJ to form dough. Set aside.
Divide the dough into 10 pieces. Flatten each piece into a circle about 1/4-1/8 inches in thickness. Fit each piece into tart pan/cupcake pan.
Make filling by mixing apples, cinnamon, sugar, and 1 tsp flour. Fill each crust with 1 heaping tbsp of apple filling.
Bake in preheated oven until crust is golden brown, about 15-20 minues. Let sit in tart pan for 10- 15 min to cool. Move to wire racks.
Crust:
1.75 C. all purpose flour
1/3 cup white sugar
2 tsp baking powder
1/2 tsp salt
2 tbs unsalted butter, chilled, and cubed
3/4 c. OJ
Filling:
3 granny smith apples, peeled and chopped
1 tsp cinnamon
1 tsp flour
1/4 c. sugar (part brown, part white)
Preheat oven to 350F. Lightly grease and flour 12 small tart pans or a 12-cupcake pan. In a large bowl, whisk flour, sugar, baking powder, and salt. With pastry blender or large fork, cut in the butter until the mixture resembles coarse crumbs. Mix in OJ to form dough. Set aside.
Divide the dough into 10 pieces. Flatten each piece into a circle about 1/4-1/8 inches in thickness. Fit each piece into tart pan/cupcake pan.
Make filling by mixing apples, cinnamon, sugar, and 1 tsp flour. Fill each crust with 1 heaping tbsp of apple filling.
Bake in preheated oven until crust is golden brown, about 15-20 minues. Let sit in tart pan for 10- 15 min to cool. Move to wire racks.
Chocolate scone recipe
1 3/4 c. flour (1.75c)
1/3 c. sugar
2 tsp baking powder
1/2 tsp salt
5 tbs butter
1/2 C. chocolate chips
8 tbs OJ
Preheat oven to 400F. In a bowl, mix dry ingredients + chocolate chips.. Gradually add OJ until mixture smooth. Flatten into a round 9 inch circle. Cut into wedges. Place on baking sheet. Bake 12 minutes until slightly brown on top. Serve warm.
1/3 c. sugar
2 tsp baking powder
1/2 tsp salt
5 tbs butter
1/2 C. chocolate chips
8 tbs OJ
Preheat oven to 400F. In a bowl, mix dry ingredients + chocolate chips.. Gradually add OJ until mixture smooth. Flatten into a round 9 inch circle. Cut into wedges. Place on baking sheet. Bake 12 minutes until slightly brown on top. Serve warm.
Basic vinegarette
1 tsp salt
2 tsp white sugar
2 tsp garlic minced
1 tsp dried parsley
1 tbs onion, chopped
2 level tsp mustard (I like old-style french mustard)
1/4 c. water
1/4 cup balsamic vinegar
1/4 cup olive oil.
Mix, let sit 1/2 hr. Refrigerate any unused portions.
2 tsp white sugar
2 tsp garlic minced
1 tsp dried parsley
1 tbs onion, chopped
2 level tsp mustard (I like old-style french mustard)
1/4 c. water
1/4 cup balsamic vinegar
1/4 cup olive oil.
Mix, let sit 1/2 hr. Refrigerate any unused portions.
Korean-Style Ribs
3 cloves garlic, minced
1/2 c. soy
1/3 c. sugar (brown or white)
1 tbs sesame oil
2 lb short ribs
3 green onions, sliced
1-2 tbs sesame seeds
Marinate beef in garlic, soy, sugar, sesame oil for 1 hr at room temp or overnight. Preheat oven for broiler. Rack needs to be at least 4" from broiler.
Line baking sheet with foil + ribs. Broil 5-7 min, pour marinade into small pan and boil stirring until thickened 4-5 min. Sprinkle with green onions and sesame when done.
1/2 c. soy
1/3 c. sugar (brown or white)
1 tbs sesame oil
2 lb short ribs
3 green onions, sliced
1-2 tbs sesame seeds
Marinate beef in garlic, soy, sugar, sesame oil for 1 hr at room temp or overnight. Preheat oven for broiler. Rack needs to be at least 4" from broiler.
Line baking sheet with foil + ribs. Broil 5-7 min, pour marinade into small pan and boil stirring until thickened 4-5 min. Sprinkle with green onions and sesame when done.
Thursday, May 7, 2009
Spring potatoes
Fresh, easy, good.
2-3 pounds red potatoes (new potatoes), chopped into quarters/wedges
salt for cooking
3-4 tbs butter
3 tbs chopped chives
salt to taste
pepper to taste
*and because I like cheese - grated cheddar or Parmesan*
In a large pot, heat 2-3 quarts water + 1 tbs salt to boil. Add red potatoes. Cook until fork easily pierces potato (approx 15-20 min) but potato not falling apart. Drain. In large frying pan on medium-high heat (or the same nonstick cooking pot), melt butter. Add chives and throw in potatoes. Season with salt and pepper. And because I like cheese, I always throw some cheddar on top until it gets a bit melty and serve the potatoes warm.
2-3 pounds red potatoes (new potatoes), chopped into quarters/wedges
salt for cooking
3-4 tbs butter
3 tbs chopped chives
salt to taste
pepper to taste
*and because I like cheese - grated cheddar or Parmesan*
In a large pot, heat 2-3 quarts water + 1 tbs salt to boil. Add red potatoes. Cook until fork easily pierces potato (approx 15-20 min) but potato not falling apart. Drain. In large frying pan on medium-high heat (or the same nonstick cooking pot), melt butter. Add chives and throw in potatoes. Season with salt and pepper. And because I like cheese, I always throw some cheddar on top until it gets a bit melty and serve the potatoes warm.
Chicken in Balsamic glaze
1-2 chicken breasts, or deboned thigh meat (I like dark meat) seasoned with pepper and salt
1-2 tbs olive oil
1 medium-sized onion, thinly sliced
2 cloves garlic, roughly chopped
1/3 cup balsamic vinegar
1 tsp brown sugar (opt)
salt to taste
pepper
1/2 tsp dried whole rosemary
Preheat oven or toaster oven to 350F. Heat olive oil in non-stick pan on high. Sear chicken, both sides, until browned. Place on small baking tray and put in oven for 15 minutes. In same non-stick pan, add onion and saute until browned well or caramelized. Add garlic and rosemary. Stir until incorporated. Add balsamic vinegar and brown sugar. Turn heat to low. Cook until balsamic reduced to about 1/2 its normal volume. Salt and pepper to taste. Serve sauce atop baked chicken.
Serve chicken warm with spring potatoes and side of salad (or some vegetable).
1-2 tbs olive oil
1 medium-sized onion, thinly sliced
2 cloves garlic, roughly chopped
1/3 cup balsamic vinegar
1 tsp brown sugar (opt)
salt to taste
pepper
1/2 tsp dried whole rosemary
Preheat oven or toaster oven to 350F. Heat olive oil in non-stick pan on high. Sear chicken, both sides, until browned. Place on small baking tray and put in oven for 15 minutes. In same non-stick pan, add onion and saute until browned well or caramelized. Add garlic and rosemary. Stir until incorporated. Add balsamic vinegar and brown sugar. Turn heat to low. Cook until balsamic reduced to about 1/2 its normal volume. Salt and pepper to taste. Serve sauce atop baked chicken.
Serve chicken warm with spring potatoes and side of salad (or some vegetable).
Hot Buttered Rum
Okay, I'm publishing this in the wrong season, because I'm upset no-one makes this anymore. This is the easy way of doing it.
2 oz rum
4 oz boiling water
1 tbs syrup (maple, etc)
dash cinnamon and nutmeg (opt)
scoop of high quality vanilla ice-cream/custard
In a glass, mix boiling water, syrup, cinnamon, nutmeg. Add rum. Right before serving, add small scoop of custard. Serve warm.
2 oz rum
4 oz boiling water
1 tbs syrup (maple, etc)
dash cinnamon and nutmeg (opt)
scoop of high quality vanilla ice-cream/custard
In a glass, mix boiling water, syrup, cinnamon, nutmeg. Add rum. Right before serving, add small scoop of custard. Serve warm.
Dry Rub
Mix these together: great on chicken, pork, steak, shrimp
1/2 cup brown sugar
1/2 cup white sugar
3 tbs salt
1 tbs paprika
1 tbs cayenne pepper
1 tbs garlic powder
1 tbs black pepper
Store in sealed, dry container. Will keep indefinitely. To use: rub vigorously into meats. Let sit for 1/2 hour. Grill/bake to desired doneness. Great with a squeeze or two of lime when grilling.
1/2 cup brown sugar
1/2 cup white sugar
3 tbs salt
1 tbs paprika
1 tbs cayenne pepper
1 tbs garlic powder
1 tbs black pepper
Store in sealed, dry container. Will keep indefinitely. To use: rub vigorously into meats. Let sit for 1/2 hour. Grill/bake to desired doneness. Great with a squeeze or two of lime when grilling.
Creamed spinach ala Boston Market
Creamed spinach (tastes similar to the chain's)
Ingredients
2-3 cups spinach ( or one 16 oz package)
1/2 to one cup cream or half-and-half (depending on how creamy you want it)
1 cup cheddar cheese, mild, shredded
salt to taste
pepper
2 tbs butter or olive oil
1/2 small onion, chopped finely
1-2 dashes garlic powder
In saute pan (frying pan or 2 quart pot), heat olive oil/butter on medium to medium-high. Add onion, turn heat to medium and saute until onion translucent. Add spinach, heat through. Add 1/2 cup cream/half-and-half. Stir until incorporated. Add cheese. Stir until thickened. Add salt, pepper, garlic powder. Serve warm. Great with side of warm, buttered toast for meal or as a side-dish.
*Aside* I love cheese, so I'm quite liberal with it. I also like salt. Mmmm. salt.
Ingredients
2-3 cups spinach ( or one 16 oz package)
1/2 to one cup cream or half-and-half (depending on how creamy you want it)
1 cup cheddar cheese, mild, shredded
salt to taste
pepper
2 tbs butter or olive oil
1/2 small onion, chopped finely
1-2 dashes garlic powder
In saute pan (frying pan or 2 quart pot), heat olive oil/butter on medium to medium-high. Add onion, turn heat to medium and saute until onion translucent. Add spinach, heat through. Add 1/2 cup cream/half-and-half. Stir until incorporated. Add cheese. Stir until thickened. Add salt, pepper, garlic powder. Serve warm. Great with side of warm, buttered toast for meal or as a side-dish.
*Aside* I love cheese, so I'm quite liberal with it. I also like salt. Mmmm. salt.
Update
Bought a house!
Filling out paperwork!
Have given up on the gym!
(Yes, there are lots of parks and trails where I am going. I'm looking forward to walking/hiking/fishing, etc).
Studying for Step 3!
Need to Pack!
Filling out paperwork!
Have given up on the gym!
(Yes, there are lots of parks and trails where I am going. I'm looking forward to walking/hiking/fishing, etc).
Studying for Step 3!
Need to Pack!
Wednesday, April 29, 2009
The Gym
I hate going to the gym. Why? Because it's a multi-step process that has proven non-sustainability.
Step 1: (night before or morning of - 10min)
Pack in duffle bag: clothes, sneakers, towel, soaps (if choose to shower), padlock for locker.
Step 2: (10 min)
Walk to Gym to reserve cardio equipment 1 hour before actually get to use it.
Step 3: (10 min)
Walk to gym again this time for the exercise experience and change into exercise clothes.
Step 4: (10 min)
Adjust and clean cardio equipment because the previous exercise douche didn't reset or clean anything.
Step 4: (30 min)
Work out.
Step 5: (10 min)
Cooling off period. Being the nice person I am, I reset the equipment and clean it off.
Step 6: (20 min)
Shower and change so I don't kill living creatures with After-Gym Body Stink.
Total time for gym experience: 110 minutes
Total time actually working out: 30 minutes
Total wasted time: 80 minutes
How the *$#!)> can anyone stand doing this? And might I add that using the exercise bike is better than running on a treadmill, which is the most boring exercise man has ever created.
I'll admit, I could cut out 10 minutes if I had reserved a locker and kept a change of clothes/shoes at the gym, but it leaves me with a whole whopping 70 minutes that I still will spend at the gym that is not exercising. Is this what people mean when the say, "I'm going to the gym for an hour" ? Do they actually mean "I'm going to the gym, prepare to exercise, actually only exercise for 20 minutes, then do other crap after exercising."? The crazy thing is, I can't figure out any step of the process that could be eliminated except for the showering bit, in which case I just stink. Or maybe if I showed up to the gym in my work-out-clothes, but that's impossible in winter.
I'm determined to keep to my work-out schedule for the next three weeks, but this may require much fortitude in character.
Does anyone have any suggestions? Running on the street isn't such a good idea. I'll end up getting hit by a car or bus.
Step 1: (night before or morning of - 10min)
Pack in duffle bag: clothes, sneakers, towel, soaps (if choose to shower), padlock for locker.
Step 2: (10 min)
Walk to Gym to reserve cardio equipment 1 hour before actually get to use it.
Step 3: (10 min)
Walk to gym again this time for the exercise experience and change into exercise clothes.
Step 4: (10 min)
Adjust and clean cardio equipment because the previous exercise douche didn't reset or clean anything.
Step 4: (30 min)
Work out.
Step 5: (10 min)
Cooling off period. Being the nice person I am, I reset the equipment and clean it off.
Step 6: (20 min)
Shower and change so I don't kill living creatures with After-Gym Body Stink.
Total time for gym experience: 110 minutes
Total time actually working out: 30 minutes
Total wasted time: 80 minutes
How the *$#!)> can anyone stand doing this? And might I add that using the exercise bike is better than running on a treadmill, which is the most boring exercise man has ever created.
I'll admit, I could cut out 10 minutes if I had reserved a locker and kept a change of clothes/shoes at the gym, but it leaves me with a whole whopping 70 minutes that I still will spend at the gym that is not exercising. Is this what people mean when the say, "I'm going to the gym for an hour" ? Do they actually mean "I'm going to the gym, prepare to exercise, actually only exercise for 20 minutes, then do other crap after exercising."? The crazy thing is, I can't figure out any step of the process that could be eliminated except for the showering bit, in which case I just stink. Or maybe if I showed up to the gym in my work-out-clothes, but that's impossible in winter.
I'm determined to keep to my work-out schedule for the next three weeks, but this may require much fortitude in character.
Does anyone have any suggestions? Running on the street isn't such a good idea. I'll end up getting hit by a car or bus.
Monday, April 27, 2009
Sunday, April 26, 2009
Lists:
In the next two months I hope to accomplish:
Reading The ICU Book by Marino
Making a skirt
Writing a novella
Packing up our crap to move
Unpacking our crap after we've moved
Making 1 month worth of meals
Will add to list if things come up
Reading The ICU Book by Marino
Making a skirt
Writing a novella
Packing up our crap to move
Unpacking our crap after we've moved
Making 1 month worth of meals
Will add to list if things come up
Novella
I'm not good at having a lot of vacation time so I'm going to write a novel.
It's going to be bad.
I'll occasionally post chapters.
Yup, it's going to be bad.
It's going to be bad.
I'll occasionally post chapters.
Yup, it's going to be bad.
Watching and Waiting - Influenza
Guidelines:
There are everyday actions people can take to stay healthy.
* Cover your nose and mouth with a tissue when you cough or sneeze. Throw
the tissue in the trash after you use it.
* Wash your hands often with soap and water, especially after you cough or
sneeze. Alcohol-based hands cleaners are also effective.
* Avoid touching your eyes, nose or mouth. Germs spread that way. Try to
avoid close contact with sick people.
* Influenza is thought to spread mainly person-to-person through coughing
or sneezing of infected people.
* If you get sick, CDC recommends that you stay home from work or school
and limit contact with others to keep from infecting them.
Saturday, April 25, 2009
Puddings, delicioso
Chocolate Pudding (from scratch)
2-3 cups whole milk or half-and-half
2 tbs cornstarch
1 cup sugar
1 tsp vanilla extract
6 oz unsweetened chocolate
In a non-stick saucepan, mix cornstarch, sugar, chocolate and milk. Heat on medium-low, whisk continually until chocolate melted and well-incorporated. You will notice the pudding becoming thicker as the chocolate melts and pudding mix heats. Pudding is done when thickened, slightly bubbly. Take off heat, add 1 tsp vanilla. Mix well. Chill in individual cups or serve warm.
Vanilla pudding
2-3 cups whole milk or half-and-half
2 tbs cornstarch
1 cup sugar, or less to taste
2.5-2 tsp vanilla extract or 1 vanilla bean
In a non-stick In a non-stick saucepan, mix cornstarch, sugar, vanilla bean, and milk. Heat on medium-low, whisk continually. You will notice the pudding becoming thicker as the chocolate melts and pudding mix heats. Remove vanilla bean after 10-15 minutes on simmer. Pudding is done when thickened, slightly bubbly. If using vanilla extract, add after removal from heat. Mix well. Chill in individual cups or serve warm.
2-3 cups whole milk or half-and-half
2 tbs cornstarch
1 cup sugar
1 tsp vanilla extract
6 oz unsweetened chocolate
In a non-stick saucepan, mix cornstarch, sugar, chocolate and milk. Heat on medium-low, whisk continually until chocolate melted and well-incorporated. You will notice the pudding becoming thicker as the chocolate melts and pudding mix heats. Pudding is done when thickened, slightly bubbly. Take off heat, add 1 tsp vanilla. Mix well. Chill in individual cups or serve warm.
Vanilla pudding
2-3 cups whole milk or half-and-half
2 tbs cornstarch
1 cup sugar, or less to taste
2.5-2 tsp vanilla extract or 1 vanilla bean
In a non-stick In a non-stick saucepan, mix cornstarch, sugar, vanilla bean, and milk. Heat on medium-low, whisk continually. You will notice the pudding becoming thicker as the chocolate melts and pudding mix heats. Remove vanilla bean after 10-15 minutes on simmer. Pudding is done when thickened, slightly bubbly. If using vanilla extract, add after removal from heat. Mix well. Chill in individual cups or serve warm.
Maru, the flu, my foot
I like cats. Cats that know what they like. Cats like Maru.
I have a special place in my heart for slightly tubbier cats.
As per International society for Infectious Disease (ISID): new strain of swine flu now transmitting from human-human without direct swine-human contact. This strain is a combination of swine, avian, and human genomics. This flu is still susceptible to Tamiflu and Relenza, however these drugs must be given within the first two days of infectious symptoms in order to have maximal effect. Remember: the flu virus is a virus, so the more widely Tamiflu and Relenza are used, the more likely resistance will develop.
Wash hands, cover sneezing/coughing. Clean touched surfaces frequently.
On another note, my husband taught me how to wrap my foot today after I ran into a curb and fell. It never came up in Emergency Medicine, strangely. Most people came in with fractures leading to immobilization with a new plexiglass-brace (they don't use plaster anymore).
I have a special place in my heart for slightly tubbier cats.
As per International society for Infectious Disease (ISID): new strain of swine flu now transmitting from human-human without direct swine-human contact. This strain is a combination of swine, avian, and human genomics. This flu is still susceptible to Tamiflu and Relenza, however these drugs must be given within the first two days of infectious symptoms in order to have maximal effect. Remember: the flu virus is a virus, so the more widely Tamiflu and Relenza are used, the more likely resistance will develop.
Wash hands, cover sneezing/coughing. Clean touched surfaces frequently.
On another note, my husband taught me how to wrap my foot today after I ran into a curb and fell. It never came up in Emergency Medicine, strangely. Most people came in with fractures leading to immobilization with a new plexiglass-brace (they don't use plaster anymore).
Monday, April 20, 2009
Voltaire
I love Voltaire. This made me laugh this morning:
A Sermon Preached Before Fleas
My dear fleas, you are the cherished work of god; and this entire universe has been made for you. God created man only to serve as your food, the sun only to light your way, the stars only to please your sight, etc.
I happened to be in the cafeteria getting a cup of tea when I read this and started laughing. I think the cafeteria ladies believe I am crazy. Who else walks around with a volume of Voltaire? And how does one easily explain the humor in that passage?
My favorite story is by far The Way the World Goes. Somehow, knowing that the humanity hasn't changed one bit in the last four-five centuries makes me feel better about my continued existence. If we haven't managed to destroy the world in the last 500 years, I am confident that it will continue to exist through the next 500. I agree, there is fallacy in my logic.
I rather like this as well:
Non mei inimici sed invidi perdiderunt.
(Not my enemies but they who envy me will destroy me.)
A Sermon Preached Before Fleas
My dear fleas, you are the cherished work of god; and this entire universe has been made for you. God created man only to serve as your food, the sun only to light your way, the stars only to please your sight, etc.
I happened to be in the cafeteria getting a cup of tea when I read this and started laughing. I think the cafeteria ladies believe I am crazy. Who else walks around with a volume of Voltaire? And how does one easily explain the humor in that passage?
My favorite story is by far The Way the World Goes. Somehow, knowing that the humanity hasn't changed one bit in the last four-five centuries makes me feel better about my continued existence. If we haven't managed to destroy the world in the last 500 years, I am confident that it will continue to exist through the next 500. I agree, there is fallacy in my logic.
I rather like this as well:
Non mei inimici sed invidi perdiderunt.
(Not my enemies but they who envy me will destroy me.)
Saturday, April 11, 2009
It's 5am in America
Well, at least the Central U.S. I'd say something clever about a bear now, or who's on the phones at the White House, but it's not really relevant and I'm not that witty.
I'm here in --- looking for a home and I must say, this experience is making me feel like the adult that I am.
For our price range and location, yes, the homes are older, but man, some people need to start lovin' their stuff. One dude sat in his stained recliner sipping a beer while we looked over his propertaaa (as Cartman would say) and waited for the realtor to talk about why the house was infested with Chinese beetles. Chinese beetles. He reminded me of The Dude (because his recliner was on top of a nice oriental carpet) but without the White Russian obsession, and I didn't have to smell The Dude.
On the other end of the spectrum, some of the homes are gorgeous and well maintained. I also met a really friendly tabby who followed us around the entire house and wanted to be petted. Several times over. I like cats. Cat no. 2 in that house just spent the time sleeping behind a recliner.
Another thing I've noticed: people who own homes are more likely to have recliners. My dad has one. He owns his home. I agree that they are very comfortable despite rather bulky, and frankly, hideously upholstered. Hmmm. Is there a place in my life for both home and recliner ownership? It remains to be seen.
The people here are exceedingly polite. It's the only place I've lived, other than Canada, where they say "thank you" and "good night." It's rather nice. This morning, I spent a few minutes listening to the larks sing outside my window before resigning myself to my insomnia and getting up to write my fans (or one fan, rather).
Well, off to work. Must pass ACLS course. Expensive otherwise.
I'm here in --- looking for a home and I must say, this experience is making me feel like the adult that I am.
For our price range and location, yes, the homes are older, but man, some people need to start lovin' their stuff. One dude sat in his stained recliner sipping a beer while we looked over his propertaaa (as Cartman would say) and waited for the realtor to talk about why the house was infested with Chinese beetles. Chinese beetles. He reminded me of The Dude (because his recliner was on top of a nice oriental carpet) but without the White Russian obsession, and I didn't have to smell The Dude.
On the other end of the spectrum, some of the homes are gorgeous and well maintained. I also met a really friendly tabby who followed us around the entire house and wanted to be petted. Several times over. I like cats. Cat no. 2 in that house just spent the time sleeping behind a recliner.
Another thing I've noticed: people who own homes are more likely to have recliners. My dad has one. He owns his home. I agree that they are very comfortable despite rather bulky, and frankly, hideously upholstered. Hmmm. Is there a place in my life for both home and recliner ownership? It remains to be seen.
The people here are exceedingly polite. It's the only place I've lived, other than Canada, where they say "thank you" and "good night." It's rather nice. This morning, I spent a few minutes listening to the larks sing outside my window before resigning myself to my insomnia and getting up to write my fans (or one fan, rather).
Well, off to work. Must pass ACLS course. Expensive otherwise.
Monday, March 23, 2009
Matched!
To the Mayo I go!
Yup. On my way to becoming surgeon-extraordinaire.
Am excited about the program.
Stressed about finding a house.
And not looking hugely forward to the cold.
brrrr.
Yup. On my way to becoming surgeon-extraordinaire.
Am excited about the program.
Stressed about finding a house.
And not looking hugely forward to the cold.
brrrr.
Tuesday, March 10, 2009
Pork chops
Found a really good pork chop recipe and changed it to make it better:
4 pork chops bone in
1 28-oz can whole tomatoes, crushed (do not buy pre-crushed tomatoes)
2-3 tablespoons brown sugar
2 tsp dijon mustard (I like Maille Old Style french mustard)
1-1.5 chopped onion
1 tsp salt
dash of pepper
3 dashes garlic powder
2 quart baking dish with foil or lid
Preheat oven to 375F.
In a large baking dish mix tomatoes brown sugar, mustard, onion, salt, and pepper. Submerge pork chops in tomato mixture. Bake covered for 1 hour, remove foil/lid and bake for another hour (total time 2 hours) until pork falls off bone and is tender. Serve hot over rice or mashed potatoes.
4 pork chops bone in
1 28-oz can whole tomatoes, crushed (do not buy pre-crushed tomatoes)
2-3 tablespoons brown sugar
2 tsp dijon mustard (I like Maille Old Style french mustard)
1-1.5 chopped onion
1 tsp salt
dash of pepper
3 dashes garlic powder
2 quart baking dish with foil or lid
Preheat oven to 375F.
In a large baking dish mix tomatoes brown sugar, mustard, onion, salt, and pepper. Submerge pork chops in tomato mixture. Bake covered for 1 hour, remove foil/lid and bake for another hour (total time 2 hours) until pork falls off bone and is tender. Serve hot over rice or mashed potatoes.
Tuesday, March 3, 2009
Garlic Sauce
Garlic sauce (stir-fry garlic vegetables)
Ingredients
3-4 cups vegetables, mixed, raw
Sauce:
4-5 cloves garlic, minced
2-3 tbs apple cider vinegar
1-2 tbs brown sugar
4-5 tbs soy sauce
2 tbs hoisin sauce
olive oil
1 tsp. chili paste/peppers
To make sauce (without vegetables)
1. add 2-3 tb olive oil to wok/sautee pan. turn heat to medium high
2. sautee garlic until just done 1-2 minutes
3. add soy sauce
4. (at this point add vegetables).
5. (at this point steam vegetables for 15-min - via lid on pot/pan)
6. add vinegar, brown sugar, hoisin, chili paste
7. stir until thickened.
8 (if adding vegetables, thicken with 1 tbs cornstarch dissolved in water).
Serve over rice.
*Note* Add additional vinegar/sugar to desired tanginess. Will vary by individual. Same goes for hot sauce, soy sauce (for salt).
Enjoy. post for Q's
Ingredients
3-4 cups vegetables, mixed, raw
Sauce:
4-5 cloves garlic, minced
2-3 tbs apple cider vinegar
1-2 tbs brown sugar
4-5 tbs soy sauce
2 tbs hoisin sauce
olive oil
1 tsp. chili paste/peppers
To make sauce (without vegetables)
1. add 2-3 tb olive oil to wok/sautee pan. turn heat to medium high
2. sautee garlic until just done 1-2 minutes
3. add soy sauce
4. (at this point add vegetables).
5. (at this point steam vegetables for 15-min - via lid on pot/pan)
6. add vinegar, brown sugar, hoisin, chili paste
7. stir until thickened.
8 (if adding vegetables, thicken with 1 tbs cornstarch dissolved in water).
Serve over rice.
*Note* Add additional vinegar/sugar to desired tanginess. Will vary by individual. Same goes for hot sauce, soy sauce (for salt).
Enjoy. post for Q's
Wednesday, February 25, 2009
Match list in, corrections to prev. blog
I should mention that I am incapable of using American-English idioms correctly as:
1. I grew up in predominately Mandarin-speaking household;
2. That household was in a small Midwest town;
3. I didn't pay attention to use of idioms.
The last point is really the reason why I can't use idioms properly. This being said, in the previous post beefsteak should be beefcake.
In other news, my match list is in! I am still stressing about it, even though I recognize that I can't change it. Arrrgggh. Fingers crossed, hoping I get my top 3.
Two more days of work, the weekend, then one month with cardiologists. In terms of popularity, the Infectious Disease doctors will be hard to beat. There is nothing quite like Candy Rounds (yes, we get candy, and it is educational).
I am halfway through a collection of Voltaire's short stories, including Micromegas, Candide, and Zadig. I read Candide about fifty times and was delighted to read more of his work. I enjoyed Zadig, found Micromegas amusing, and another one of his stories an allegory of the dismal state of humanity in the 18th century. *sigh* Will write more later.
1. I grew up in predominately Mandarin-speaking household;
2. That household was in a small Midwest town;
3. I didn't pay attention to use of idioms.
The last point is really the reason why I can't use idioms properly. This being said, in the previous post beefsteak should be beefcake.
In other news, my match list is in! I am still stressing about it, even though I recognize that I can't change it. Arrrgggh. Fingers crossed, hoping I get my top 3.
Two more days of work, the weekend, then one month with cardiologists. In terms of popularity, the Infectious Disease doctors will be hard to beat. There is nothing quite like Candy Rounds (yes, we get candy, and it is educational).
I am halfway through a collection of Voltaire's short stories, including Micromegas, Candide, and Zadig. I read Candide about fifty times and was delighted to read more of his work. I enjoyed Zadig, found Micromegas amusing, and another one of his stories an allegory of the dismal state of humanity in the 18th century. *sigh* Will write more later.
Saturday, February 21, 2009
Matchmaker, matchmaker make me a match . . .
Find me a find, catch me a catch.
My match list is due February 25, the submission thereof will determine my fate.
I have been having anxiety dreams: ones where I match, don't match, locations where I match, I don't match and become a crazy cat woman with husband, and strangely, one where I was an African servant in Dutch West Indies in the 18th century. I don't think that was an anxiety dream.
For those who don't know what match is:
The to-be-a-doctor regulating body decided that the most judicious manner in determining where residents are place is through a computerized system where the applicant enters in their top 20 choices, the residencies enter in their top applicant choices, and voile! Come March 19th, we are "matched" to our respective top choices/applicants. If you've ever done one of those find-your-match-Valentine's-surveys in college or high school, residency match sort-of works like that, only instead of matching characteristics, you put the top 10 beefsteaks (or wenches) you'd like to date, and vise-versa.
Sort of. There is a strategy to it.
So this is occupying my mind greatly. If I seem distracted in the coming weeks, it's because I'm writing a paper, creating two presentations, working on two consult services, and doing match-stuff.
And so tonight, I'm going for steak and beer.
My match list is due February 25, the submission thereof will determine my fate.
I have been having anxiety dreams: ones where I match, don't match, locations where I match, I don't match and become a crazy cat woman with husband, and strangely, one where I was an African servant in Dutch West Indies in the 18th century. I don't think that was an anxiety dream.
For those who don't know what match is:
The to-be-a-doctor regulating body decided that the most judicious manner in determining where residents are place is through a computerized system where the applicant enters in their top 20 choices, the residencies enter in their top applicant choices, and voile! Come March 19th, we are "matched" to our respective top choices/applicants. If you've ever done one of those find-your-match-Valentine's-surveys in college or high school, residency match sort-of works like that, only instead of matching characteristics, you put the top 10 beefsteaks (or wenches) you'd like to date, and vise-versa.
Sort of. There is a strategy to it.
So this is occupying my mind greatly. If I seem distracted in the coming weeks, it's because I'm writing a paper, creating two presentations, working on two consult services, and doing match-stuff.
And so tonight, I'm going for steak and beer.
Monday, February 9, 2009
Potato Soup
Makes a lot of soup. At least 8 servings.
5-6 Medium-large potatoes, peeled, diced
2-3 carrots, peeled, diced
1 medium onion, chopped
2-3 cloves garlic, chopped
1 cup mushrooms, sliced
2 quarts chicken broth
2-3 tablespoons olive oil
2/3 tablespoon whole dried rosemary, crushed
1/2 tablespoon dried sage, coarse
salt to taste
pepper to taste
On medium-high heat, in large pot, sautee onions, garlic, mushrooms, carrots until onions translucent, approx 2-3 minutes. Add chicken broth, potatoes, carrots and bring to boil on high heat. Add rosemary and sage, turn pot to medium-low. Cook for 30 minutes, stirring occasionally until potatoes soft and begin to thicken soup (can be quickened by taking a potato masher to soup for 1-2 minutes). Add salt and pepper to taste. Serve hot with rolls.
Variations:
Add a dash or two of hot sauce per serving for some added zing.
Add diced chicken to soup for added protein.
Add 1 cup corn, diced chicken, and 2/3 cup cheddar, 1 cup milk to make chowder.
5-6 Medium-large potatoes, peeled, diced
2-3 carrots, peeled, diced
1 medium onion, chopped
2-3 cloves garlic, chopped
1 cup mushrooms, sliced
2 quarts chicken broth
2-3 tablespoons olive oil
2/3 tablespoon whole dried rosemary, crushed
1/2 tablespoon dried sage, coarse
salt to taste
pepper to taste
On medium-high heat, in large pot, sautee onions, garlic, mushrooms, carrots until onions translucent, approx 2-3 minutes. Add chicken broth, potatoes, carrots and bring to boil on high heat. Add rosemary and sage, turn pot to medium-low. Cook for 30 minutes, stirring occasionally until potatoes soft and begin to thicken soup (can be quickened by taking a potato masher to soup for 1-2 minutes). Add salt and pepper to taste. Serve hot with rolls.
Variations:
Add a dash or two of hot sauce per serving for some added zing.
Add diced chicken to soup for added protein.
Add 1 cup corn, diced chicken, and 2/3 cup cheddar, 1 cup milk to make chowder.
Saturday, February 7, 2009
Scottish Scones
Makes 10-12 scones.
Preheat oven to 425F
Ingredients:
1 egg
1 cup cold milk
2-3 tbs butter
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
2 3/4 cups flour
2 tbs sugar
In large bowl, whisk together flour, baking soda, baking powder, salt, sugar. Set aside. In separate bowl, melt butter, mix in egg, milk. Make well in dry ingredients, mix in wet ingredients until dough forms. Roll into large circle approx. 1/2 inch in thickness. Cut wedges, place on floured baking sheet. Bake at 425 for 12-14 minutes until toothpick comes out clean. Serve warm with jam, butter, whipped or clotted cream.
Variations:
Soak 1/2 -2/3 cup dried cherries or berries and add to mix with 1 tsp vanilla.
Add 3/4 c. chopped dates, craisins, currants, or raisins with 2 tablespoons brown sugar instead of white sugar.
Preheat oven to 425F
Ingredients:
1 egg
1 cup cold milk
2-3 tbs butter
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
2 3/4 cups flour
2 tbs sugar
In large bowl, whisk together flour, baking soda, baking powder, salt, sugar. Set aside. In separate bowl, melt butter, mix in egg, milk. Make well in dry ingredients, mix in wet ingredients until dough forms. Roll into large circle approx. 1/2 inch in thickness. Cut wedges, place on floured baking sheet. Bake at 425 for 12-14 minutes until toothpick comes out clean. Serve warm with jam, butter, whipped or clotted cream.
Variations:
Soak 1/2 -2/3 cup dried cherries or berries and add to mix with 1 tsp vanilla.
Add 3/4 c. chopped dates, craisins, currants, or raisins with 2 tablespoons brown sugar instead of white sugar.
Chicken and Corn Soup
Makes 4 servings.
Ingredients:
1 quart chicken broth
2 eggs, beaten
1 can creamed corn
1-2 cloves garlic, minced finely
1 tablespoon vegetable oil
1-2 tablespoons cornstarch dissolved in cold water
1 chicken breast, minced
salt to taste
white pepper
Heat vegetable oil on medium high in large nonstick pot (2 quart pot). Saute garlic and chicken breast quickly 2-5 minutes until chicken browned. Add chicken broth and creamed corn. Bring to boil on high. Lower heat to medium. Slowly add in cornstarch to thicken. Once thick, slowly pour in eggs (in a large circle). Bring to boil on medium (or heat until egg cooked). Add dash of salt and white pepper to taste. Serve hot.
Ingredients:
1 quart chicken broth
2 eggs, beaten
1 can creamed corn
1-2 cloves garlic, minced finely
1 tablespoon vegetable oil
1-2 tablespoons cornstarch dissolved in cold water
1 chicken breast, minced
salt to taste
white pepper
Heat vegetable oil on medium high in large nonstick pot (2 quart pot). Saute garlic and chicken breast quickly 2-5 minutes until chicken browned. Add chicken broth and creamed corn. Bring to boil on high. Lower heat to medium. Slowly add in cornstarch to thicken. Once thick, slowly pour in eggs (in a large circle). Bring to boil on medium (or heat until egg cooked). Add dash of salt and white pepper to taste. Serve hot.
For starters - things I absolutely must have in my pantry
(this is a work in progress)
Dry Goods and seasonings:
rice flour - glutinous and non-glutinous
corn Starch
corn flour
wheat flour
white sugar
brown sugar
salt
white pepper
black pepper
chili peppers (whole or crushed)
chili powder
paprika
garam masala
curry powder (some variety)
cinnamon (whole and ground)
cloves (whole and ground)
allspice (whole and ground)
anise (whole and ground)
nutmeg (whole and ground)
rosemary - whole
thyme (whole and ground)
oregano (whole and ground)
sage (whole and ground)
ground ginger
parsley flakes
garlic powder
baking powder
baking soda
spaghetti
oatmeal
an assortment of dried fruit
Liquids:
olive oil
vegetable oil
apple cider vinegar
soy sauce
hoisin sauce
oyster sauce
chili paste
vanilla extract
syrup (maple, corn)
Canned goods:
crushed tomatoes
whole tomatoes (plum)
pineapple
pineapple juice
Salsa
black and red beans
chicken broth
beef broth
refried beans
tuna
sweetened condensed milk
condensed milk
salsa
pasta sauce (I enjoy Prego)
Other:
green mung beans
red beans
Dry Goods and seasonings:
rice flour - glutinous and non-glutinous
corn Starch
corn flour
wheat flour
white sugar
brown sugar
salt
white pepper
black pepper
chili peppers (whole or crushed)
chili powder
paprika
garam masala
curry powder (some variety)
cinnamon (whole and ground)
cloves (whole and ground)
allspice (whole and ground)
anise (whole and ground)
nutmeg (whole and ground)
rosemary - whole
thyme (whole and ground)
oregano (whole and ground)
sage (whole and ground)
ground ginger
parsley flakes
garlic powder
baking powder
baking soda
spaghetti
oatmeal
an assortment of dried fruit
Liquids:
olive oil
vegetable oil
apple cider vinegar
soy sauce
hoisin sauce
oyster sauce
chili paste
vanilla extract
syrup (maple, corn)
Canned goods:
crushed tomatoes
whole tomatoes (plum)
pineapple
pineapple juice
Salsa
black and red beans
chicken broth
beef broth
refried beans
tuna
sweetened condensed milk
condensed milk
salsa
pasta sauce (I enjoy Prego)
Other:
green mung beans
red beans
Eating for Under $2/day
Possible? Yes!
Tasty? Surprisingly yes!
Will I have the time? If I can, yes!
This is my recipe consortium of tried and true dishes that are actually tasty and fall within a budget. And if you have allergy questions, I'll try to make adaptations for them.
Tasty? Surprisingly yes!
Will I have the time? If I can, yes!
This is my recipe consortium of tried and true dishes that are actually tasty and fall within a budget. And if you have allergy questions, I'll try to make adaptations for them.
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