Archive for August, 2012

Homemade Margarita Mix

Do you find the idea of drinking the neon-green stuff from a plastic jug a little off putting? If so, I think you’ll like this recipe.

The margarita mix
1/2 cup sugar
1 cup water
1 cup fresh squeezed lime juice
1/2 cup orange liqueur

Make a simple syrup
Heat water and sugar in a small sauce pan until sugar is completely dissolved and the water is clear. Let cool.

Add lime juice, orange liqueur, and mix well
if the limes didn’t give you enough juice, just add lemon juice to make up the difference

Store in the refrigerator

A margarita
1/2 cup margarita mix
1 1/2 ounces tequila, approximately 3 tablespoons

I like mine served over ice, without salt. But if you like them frozen, freeze the mix in an ice cube tray and then blend well with tequila until slushy


August 27, 2012 at 7:10 pm Leave a comment

Lo Mein

The Veggies
1-2 cups cabbage, shredded
1 cup bean sprouts
1/2 bell pepper, sliced
1 carrot, shredded
1 onion, sliced
1 small zucchini, sliced into match sticks
1 rib celery, sliced thin

As always, this is a list of what I like, please feel free to substitute your own favorites.

Sauce Mixture
2 teaspoons cornstarch
1/2 cup water or chicken stock
1 tablespoon soy sauce
1 clove garlic, grated
1 inch fresh ginger, grated
1 tablespoon oil

Noodles and seasoning
8 ounces Chinese egg noodles or spaghetti, cooked then tossed well with seasoning
1 tablespoon oil
1 teaspoon sesame oil
1 tablespoons soy sauce
2 teaspoons rice vinegar

Meat and marinade (optional)
4 ounces meat (chicken, pork, or beef)
1 teaspoon cornstarch
1/2 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon rice vinegar

If you are making a meat version, cut into thin strips, and then into smaller pieces
mix meat with marinade and let sit for 30 minutes

Mix sauce mixture

In a large skillet stir fry meat in hot oil until browned, remove from pan and set aside

Add more oil to skillet and stir fry vegetables for approximately 5 minutes over high heat – sprinkle with a pinch of salt and sugar

Return meat to the pan with veggies
add sauce mixture and stir until thickened

Add noodles and toss until well combined

August 21, 2012 at 6:24 pm Leave a comment

Lime (or lemon) Meltaways – A small batch

3/4 cup flour
1/2 cup powdered sugar, divided
1/4 cup cornstarch
pinch of salt
1 stick butter, room temperature
juice and zest of 1 lime

Combine flour, half the powdered sugar, salt, and cornstarch in a bowl, set aside

Beat butter until smooth
slowly add dry ingredients
then the lime juice and zest
mix until dough just comes together

Shape dough into a log
wrap in plastic wrap
chill for at least 2 hours

Preheat oven to 350°F

Remove dough from fridge
cut into 1/4 inch slices
place on cookie sheet
bake for 10-12 minutes, or until cookies are set and edges just start to brown

When cookies have cooled completely, toss with the rest of the powdered sugar

Makes 12-15 cookies

August 19, 2012 at 11:35 am 2 comments

Key Lime Pie

To bake or not to bake, that is the question. The fear of salmonella, and other food-borne pathogens, has created a change in the classic recipe. Many claim baking causes a change in the texture; I can’t argue that point. But, is that change a bad thing? I think in the end, it’s a personal choice. So I give you a few options.

1 prebaked graham cracker crust
3 egg yolks (or 2 whole eggs)
1  14 ounce can sweetened condensed milk
2/3 cup lime juice
1 tablespoon lime zest (optional)

Whisk together eggs and condensed milk until well combined
add lime juice and zest, mix well

Pour into pie shell
refrigerate for a minimum of 4 hours or overnight

Pour into pie shell
bake for 10 minutes at 300°F
cool completely and refrigerate before serving

Or, there’s the curd method. All you have to do is substitute lime juice for lemon. I haven’t tried this, but there’s no reason why it wouldn’t work.

Photo shows individual servings in canning jars for brown-bag meals.

August 5, 2012 at 12:03 pm Leave a comment

Moo Shu Vegetables

Paying $10 and then some, for a couple of handfuls of sliced veggies and some seasonings finally got to me.

2 eggs, lightly beaten with a splash of soy sauce
1 cup mushrooms, sliced
1 cup mung beans
1/2 bunch green scallion, sliced
2-3 cups cabbage, thinly sliced
1 carrot, shredded
1/2 bell pepper, sliced
1 clove garlic, grated
1/2 inch piece ginger, grated
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
oil for sauteing
hoisin sauce

Scramble and cook the eggs in a large nonstick pan over medium heat by pouring the egg and swirling the pan to form thin layer on bottom, cook through until set
remove from pan, roll, and cut into strips and set aside

Add more oil to pan and let it get hot over high heat
add ginger and garlic and heat until fragrant, don’t brown
add vegetables and cook for approximately 3 minutes
return the egg to the pan
add soy sauce, sesame oil, and vinegar
mix well and heat through

Serve with a schmear of hoisin sauce on Chinese pancakes. Or, take the easy way out here, and use heated flour tortillas.

August 2, 2012 at 12:38 pm Leave a comment

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