Archive for June, 2012

Green Beans with Soy Dressing

The dressing is great with asparagus as well.

2 handfuls green beans, trimmed and steamed
1 ounce soy sauce
1 ounce vinegar
1 clove garlic, grated
1/2 inch fresh ginger, grated
1 teaspoon sesame oil

Mix soy, vinegar, sesame oil, garlic, and ginger together
pour over freshly steamed, and still warm, beans
let stand in fridge or at room temperature for about an hour

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June 28, 2012 at 11:02 am Leave a comment

Lemonade – A small batch

Scant 1/2 cup sugar
1/2 cup water
1/2 cup lemon juice
2 to 3 cups cold water (to dilute)

Heat the scant 1/2 cup sugar and 1/2 water in sauce pan or microwave until dissolved, to make a simple syrup

In a pitcher, combine simple syrup, lemon juice, and the rest of the water
stir and refrigerate for 30 to 40 minutes

The simple syrup can be stored in the refrigerator and doled out in smaller portions

By the glass
1 ounce simple syrup
1 ounce lemon juice
6 ounces of cold water

June 25, 2012 at 7:15 pm Leave a comment

Make Your Own Cooking Spray – A small batch

Butane … BUTANE! Did you know that canned cooking sprays use butane as the propellant? I didn’t. But when my skillet went up in flames a few nights ago, I became very curious. Here is a DIY version I found online.

1 part oil
5 parts water
1 misting bottle

Fill the bottle with oil and water
shake VERY well before using it

The bottle shown is a 4-ounce version I found at the dollar store.

I guess if you have one of those pump-style misters, this isn’t for you. But I’m cheap thrifty, so for a buck and the cost of an ounce of oil, I was in.

June 24, 2012 at 1:45 pm Leave a comment

Homemade Aromatherapy Bath Salts

And no, not the Zombie making kind!

This is a big batch, so you’ll have plenty share with friends, and have some leftover for personal use.

1  4 pound container Epsom salts (8 cups)
2 cups kosher salt
1 teaspoon essential oil (approximately 60 drops)
1 tablespoon glycerin
food coloring (optional)

Mix all ingredients together well and store in glass jars

Dissolve approximately 1/3 cup of salts in hot bath water

June 15, 2012 at 10:51 am Leave a comment

Curried Salad Dressing with Egg

1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon prepared curry powder
1 tablespoon mayonnaise
squirt of lemon juice
2-3 tablespoons water, approximately (depends on how thick you like your dressings)
1 soup spoon sour cream, yogurt, or crème fraiche
1 hard-cooked yolk, smashed
salt & pepper to taste

I put all ingredients into a jar and shake well. Let rest and chill for a minimum of an hour, to allow the curry to fully bloom.

The picture shows it served over a salad of sliced steak, steamed cauliflower, mesclun greens, avocado, tomato, and beets.

It makes a great dip for crudités when served thick.

June 14, 2012 at 1:48 pm Leave a comment

Homemade Air Freshener – A small batch

More handy crafts =)
Aside from salt, there are no preservatives in this homemade version, giving them a tendency to go bad after a short period of time. But should last approximately a month. Because of that, I only make one at a time with this small-batch version. If you’d like the recipe for more than one air freshener, you can find it at Foodie with Family.

1 packet unflavored gelatin
1/2 cup water
5 drops of essential oil
1 teaspoon salt
food coloring, to tint the air freshener (optional)
1 heat-proof jar

Add essential oil (and food coloring) to jar, set aside

Boil the water in a small saucepan
sprinkle gelatin over water
let rest for a minute, then stir until the gelatin dissolves
add the salt, and stir again until dissolved

Pour the hot liquid gelatin over the essential oil
stir

Allow to cool and firm up

June 11, 2012 at 12:03 pm Leave a comment

Scallion Pancakes – A small batch

Dough
1 cup all-purpose flour
1/2 cup boiling water
pinch of salt and pepper

In a food processor with metal blade, add flour, salt and pepper
with processor on, slowly add water in a stream
process until ball is formed
wrap dough in plastic wrap and let rest for a minimum of 30 minutes

Pancakes
prepared dough
1/2 a bunch scallion, sliced
1 tablespoon sesame oil

1/2 cup oil for shallow frying

On a floured surface, roll out dough into a thin rectangle
brush dough with sesame oil
sprinkle with scallion

Roll dough, jelly roll style
cut in half
twist each piece 3 times to form a short snake
then spiral the snake of dough
flatten with a rolling pin to achieve a 5 to 6 inch pancake

Fry in a hot non-stick pan, coated with oil until golden brown
let rest on paper towel
then cut into wedges and serve immediately with dipping sauce

Dipping Sauce
2 tablespoons soy sauce
2 tablespoons vinegar (since I don’t usually have Chinese chinkiang vinegar on hand, I use seasoned rice vinegar)
1 teaspoon grated ginger
1/2 teaspoon sugar
sprinkling of scallions
sprinkling of chili flakes

Combine all ingredients

Note: A very small batch
1/2 cup flour
1/4 boiling water
2 stalks scallion
drizzle of sesame oil
salt and pepper
oil for sauteing

This makes just one pancake. Perfect.

June 8, 2012 at 3:37 pm 2 comments

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