Home made Apple Sauce

Ingredients:
10 small gala apples- cored and cut
1 tsp sugar (optional)
1 cup water
1 pinch of salt
1tsp cinamon powder

Instruction:
Boiling eveythign together
simmer till the apples are soft and to  your liking.

Perfectly good Aspargus

Ingredient:
Water
Asparagus

Instruction:
Boil water in wide enough pot that the spears can fit in nicely.
Put the asparagus spares in for 2 minutes
Take them out on the the serving plate.
Serve.

Pork: Standing rib roast

Ingredients:

1- standing rib roast with 11 ribs 

(I buy already prepared by a butcher)

in a bowl mix the following

4 table spoons oil

2 tbsp rubbed sage

2 tbsp thyme1 tsp salt

Instruction:

Wash the meat with cold water and pat dry, place it in a plate

Apple the oil, sage and thyme mixture all over the pork inside outside and the bottom

Place it on a baking rack which is in a deep baking dish

Roast it in an oven at 350 degree for 20 minutes per pound.

Let it sit for 10 minutes before slicing.

Enjoy it with cooked apple and boiled asparagus.

You can also eat rice or boiled small red skin potatoes or mashed potatoes.

Mixed Salad

Ingredients:

4 cups Roamain letuce (washed and cut into bite size)
1 cup Redicio (cut into bite size)
2 cups cut up apples
1 cup rasberries
1 cup canned mandrine orange (drained)

Instruction:

Mix them all in a big bowl
and serve

Dressing: 

Use any kind you like. I use olive oil and balsamic vineger.

KY Derby PIe

Ingredients

• 4 Whole eggs
• 1/4 Cup brown sugar
• 1 Tablespoon vanilla extract
• 1 Stick melted butter
• 1 Tablespoon flour
• 3/4Cup white sugar
• 1 Cup pecans
• 1 Cup White corn syrup
• 1 Cup chocolate chips
• 3-5 Oz good Kentucky Bourbon (optional)

Instruction

• Melt butter.  
• Beat eggs and add with other ingredients
• Bake in 2 uncooked 9” pie crust at
• 350 degree for 45 minutes

KY Chess Pie

Ingredients:

2 teaspoons vanila
2 tablespoons corn meal
2 tablespoons apple cider vinegar
1.5 cups packed brown sugar or light brown sugar
2/3 cup of whipping cream
1 cup melted butter
10 eggs
2 cups splenda ( you can use sugar)
2 - 9" pie crust ( I use frozen ready to use from the store)

Instruction:

Mix all ingredients in a bowl
Pour it into the pice crusts
Bake at 400 for 10 minutes F
Lower the temperature to 325 F for 45 minutes

Chicken in Salsa: Slowe Cooker

Ingredients

• 4-6 Boneless skinless half breasts
• 1 Can ( 8-10 oz) Salsal 
• I use “Medium” spicy type.

Instruction

• Clean chicken pieces
• Put them in the crock pot
• Pour the Salsa all over chicken. Close lid.
• Set it on high for 6 hours. 

Myanmar Cold flat noodle salad/ Khauhswe toh

This is one of the many  typical Myanmar dishes.  We eat it for a meal or for an afternoon snack. It taste best with hot Jasmine tea or hot broth soup.

Everyone in my original family loves to eat this. Joshua loves it too. So, I taught him how to make this dish.

FYI- You can make quite a bit of fried garlic in oil and keep it in the fridge for many days.

Ingredients

• 2 Cups cooked flat egg noodles
• 1 teaspoon fish sauce- or more if you wish
• 1 Tablespoon lime or lemon juice
• 2 Tablespoons ground roasted peanuts
• 1 Tablespoon chopped up fresh Cilantro 
• 1/4 Cup cooking oil and 1 bulb garlic
• 1/2 Teaspoon turmeric powder
• 1 Tablespoon fried garlic and oil (To make this slice garlic thinly and fry them till golden brown.  Add turmeric powder at the end).

Instruction

• Put cooked cold noodles in bowl
• Pile every thing else on top ( see picture)
• Mix it all together adding more of fish sauce  and/or lime juice till you like the taste.
• Enjoy

    

Ragotoni Pasta in meat Sauce

This is another fun invention for Joshua and Will in the summer of 2010 in Seabrook, TX.  These guys are fun to cook for. 

Ingredients

• 1 Pound dry pasta of any kind
• 1 Pound ground beef
• 2 Cups Tomato sauce
• 2 Tablespoon crushed fresh garlic 
• Salt and pepper to taste
• 1 Tablespoon good olive oil 
• 1 Cup Shaved good Parmesan cheese
• Fresh basil leaves.

Instruction

• Cook pasta in boiling water. Drain
• Heat oil in a skillet. Cook garlic till soft 
• Add ground beef stir till it’s cooked
• Add Tomato sauce bring it to a boil
• Add salt and pepper to your taste
• Place pasta in serving bowls and 
• Pour the sauce over each bowl
• Garnish with basil and cheese. 
• Serve. 
• Don’t forget to eat your basil.

Elbow pasta in Sausage Pesto

This is a great dish for a summer days lunch with a large glass of iced tea and toss salad.  It is also a good lunch with friends on the porch. 

Ingredients

• 1 pound dry macaroni
• 1 pound sausage of any kind- cut up
• 1/4 Cup green bell pepper 
• 1/4 Cup chopped up onion
• 1 Teaspoon cooking oil
• 1/4 Cup cold water
• 3 Tablespoons Pesto sauce

Instruction

• Cook macaroni in boiling water. Drain and put in a large bowl
• Heat oil in a skillet. Cook onion, sausage, and bell pepper till they are cooked to your liking
• Add them into the bowl of macaroni
• Add Pesto sauce. 
• Mix it all together
• Enjoy!

Cold Noodle/pasta Salad

Ingredients

• 2 Pounds dry Angle hair pasta or thin spaghetti
• 1 Green Bell Pepper- diced 
• I Red Bell Pepper- diced
• 1 yellow Bell pepper- diced
• 8 Ounce Italian salad dressing ( or more if  you wish)
• Salt and pepper to taste
• 1/2 chup chopped p curly parsley leaves

Instruction

• Cook pasta in boiling water. Drain under cold water and put htem in a large salad bowl
• Add all the ingredients in the pasta bowl
• Mix well
• Keep it refrigerated for at least 15 minutes
• Serve.

   

Pasta and Shrimp in Red Sauce

This is a fun invention especially that Joshua and Will love eating it. 

Summer of 2009 in Seabrook, Texas.

Ingredients

• 1 Pound dry pasta of any kind
• 1 Pound Jumbo Shrimp
• 1.5 Cup Tomato sauce
• 2 Tablespoon crushed fresh garlic ( or less)
• 2 Tablespoon chopped fresh basil leaves
• Salt and pepper to taste
• 1 Tablespoon good olive oil

Instruction

• Cook pasta in boiling water. Leave it there.
• Heat oil in a skillet. Cook garlic till soft 
• Add Tomato sauce bring it to a boil
• Add Shrimp. Cook till it’s pink or done.
• Stir in basil leaves.
• Add salt and pepper to your taste
• Place pasta in serving bowls and pour the 
• sauce over pasta and enjoy

    

Leftovers over new Noodles

One day I was lazy and hungry. So I made this up with whatever I fond in my refrigerator. It was really good.  

You may also use leftover grilled steak or any other meat or make it meatless.  I have tried them in all variations.  Try it see if it works for you!

Ingredients

• 2 Cups cooked noodles
• 4 Oz leftover roasted pork tenderloin
• 2 Leftover cocktail shrimp
• 1/2 Cup sliced celery
• 1 Small onion- cut in 6
• 1 Tablespoon oil
• 1 Teaspoon corn starch dissolved in 1/2 cup water
• I Tablespoon Soy sauce

Instruction

• Place cooked noodles on a plateHeat oil in skillet
• Add onion, celery and pork. Stir
•   Stir till they are heated through
•   Add Shrimp. Stir
•   Add corn starch water and soy sauce
• Stir till it’s all heated through
• Pour over noodle and enjoy.

Flat Egg Noodles and Vegetables

Ingredients

• 2  balls Dry egg noodles (see picture above)
• 1/2  Cup snow peas (deveined)
• 1 Cup fresh mushroom of choice ( sliced thick)
• 1 Cup bok choy (washed and sliced)
• 1/2 Carrots (sliced diagonally)
• 1 Onion or two (quartered) 
• 1 Tablespoon corn starch devolved in 1/2 cup water
• 2 Tablespoons oyster sauce
• 1 Tablespoon cooking oil

Instruction

• Cook noodles in boiling water. Drain.
• Heat oil in a wok, cook carrots and onions
• Add them to the noodles
• Cook Mushrooms, 1/4 cup water into the pan
• 3 Minutes later add bok choy, stir
• Add Snow peas, stir
• Add corn starch and oyster sauce, 
• Stir till the snow peas are soft but still bright green. 
• Add noodles into the pan. Mix well and 
• serve.

Gourd curry

Ingredients

2 small gourds about 7" long each. peeled and cut

1/2 cup dry shrimp

1/2 teaspoon turmeric powder

1 tablespoon cooking oil

2 shallot or 1 small onion

5 cloves garlic

1/2 " fresh ginger

2 very larege tomatoes (cut in large pieces)

10 stalks cilantro

2 cups water

salt to taste

Instruction

Put all the cut up pices of gourd in a duch oven or a deep pan

Gringer, garlic and shallot.  Add the mixture to the pot

Add the rest of the ingredients into the pot. mix well 

Cook till it boils. Stir.

Cook till it is to your likeness.

Chicken breasts wrapped in bacon and baked in fat free sauce

Ingredients:

8 half breasts (boneless skin less) cut into 18 pieces

1 lb thinly sliced bacon( cut in half)

2 cans cream of mushroom soup ( about 16 oz totoal)

1 can or 8 oz fatfree sour cream

Instruction:

Mix mushroom soup and fat free sour cream in a bowl. set aside

wrap each chicken breast with half a strip of bacon. put them in a baking dish

Pour the musroom soup and sour cream mis all over the chicken

Bake for 2 hours in 350 degree or 3 hours at 300 degree.

Vegetable soup

Ingredients:

1 can baby corn (about 15 ounce)

1 cup snowpeas

1 cup any green begetable ( I used kazun yurt)

2 cans chicken broth

Instruction

Boil chicken broth

Add corn. Cook 3 minutes

add the greens. cook for 1 minute

add salt and pepper if you wish.

serve.

My father's Omellete

Ingredients:

2 eggs

2 egg whites

1/2 cup chooped shallot

1/2 cup chopped roma tomatoes

1/2 cup fresh spinach

1 tablepsoon oil

salt to taste

Instruction

Heat oil in a 12" wide skillet

Mix the rest of the ingredients in a large bowl. Mix.

Add the mixture into the hot skillet.

Cook for 2 minutes.

Flip. Cook till it is done.

Tilapia with fresh Rosemanry and Basil

Ingredients:

2 whole Tilapia fish cut in 4 lengthwise-washed

5 sprigs of fresh rose mary- washed

2 sprigs of fresh basil-wahsed

1 tablespoon cooking oil

salt to taste

1 tablespoon lemon juice

Instruction:

Wash fish and merinade in lemon juice. Set aside.

Heat oil in 12" wide skillet

Add fish into the hot pan. Add rosemary and basil, some on the fish but mostly onto the skillet

Cook for 2 minutes. Turn fish and stir the herbs.

Cook everything by truning them till the fish is done and rosemary and basil are crispy.

Add salt to your liking.

Oil free grilled Talapia and veges

Ingredients

2 whole Tilapia cut into 4 lengthwise
3 bell peppers, orange, red and yellow. Cut them lengthwise.
2 cups baby portabela mushrooms. Cut each into 4 pieces.
1 teaspoon salt

Instruction

On a hot grill put a flat cooking sheet
Put all your vegetables and grill till they are done.
Put the fish on the same cooking sheet.  Grill the fish till it is done flip them at least once
Springkle salt all over them.

Serve.

Ziri's First Penang Curry: Pork

Ingredients:

A pouch of read to use penang curry paste
2 pounds pork tenderloin ( thinly sliced)
1 can coconut milk  approximately 15 oz. ( do not use the cream)
1 cup onion ( very thinly sliced)
1 tblsp cooking oil

Instruction:

Heat oil in a sauce pan
Add the penang curry paste and onion.
Stir. Add coconut milk
add meat when the mixture boils
Stir. Close lid. Wait 2 minutes.
Repeat the process till the meat is cooked enough for you.
Garnish it with a sprig of celantro or flat leaf parsley.
Enjoy wiht steamed white rice.

Grilled pork Tenderloin in Bourbon marinate

Ingredients:

1/4 Good Kentucky Bourbon
1/2 cup brown sugar
1/2 cup soy sauce
2 tblsp ground up fresh ginger root
2 Pork tenderloin (see picture)

*Mix everything in a large bowl or ziplock bag and marinate the pork tenderloin for 2.5-8 hours in the refrigerator.

Grill the tenderloins until there is no pink in the middle or according to the meat thermometer reading of how pork should be cooked.

Black Bean soup

Ingredients:

1 can (15-16 oz) black bean (drain till water ran clear)
1 cup celery (chopped)
1/2 cup carott ( chopped)
2 cloves garlic
1 small onion (chopped)
3 cups water, chicken broth or vegetable broth.
Salt and pepper to taste

Instruction

Boil garlic and onion in the water or broth for 2 minutes.
Add the rest of the ingredients
Boil for 5 minuted
Add salt and pepper to taste
You may add 1/2 tsp of sugar if you wish.

Chessesless green omelette

Ingredients:

1whole egg
3 egg white only
2 large shalotte (sliced thinly)
1/2 cup snow peas (sliced thinly or julienne)
1/4 cup fla levs parsel (chped)
1 tbls cooing ol

Insturction

Heat oil in a lare skillet
Mix everythign else in a large bowl
Pour into the hot oil in skillet
Cook till done.

Brocolini

Ingredients:
Brocolini
5 cups water

Direction:
Clean Brocolini in cold water
Boil water in a big pot
Add Brocolini and cok for 2 minted.
Bring it out of the hot water and place it in a platter.
Eat it with vinegar or a sauce

Sauce:
1/2 cup soysauce
1/2 cup water
1 tsp sesame oil
1 Tbsp  sesame oil

Mix it all together and pour it over Brocolini.

Curried Beans

Ingredients:

6 cups cooked beans of any kind. In this I used blackeyed peas and white beans

1 tbsp curry powder

1/2 tsp salt (use more if you like it saltier

2 cups water

Direction:

Drain beans in colander till the water ran clear

Boil 2 cups water in a pot

add all the rest ot the ingredients 

bring it to a boil for 3 minutes. Stir.

Serve.

You may add lemon juice and chilli powder to this dish.

What to do with Leftover roasted pork?

Life is very interesting.  There are the two of us in the house and Will is a vegetarian now and I still eat meat.  So, I made pork roast the other night.  It was good but then there was leftover. I don't like to eat leftover any thing. So, I tore it into small pieces and pan fried it with fresh Rosemary from my friend Juday Armitage's garden.  I thank God for good friends like Judy.  I thank God for the intelegence he gave me to turn an old leftover food into a whole new dish the next day.

Recipe below.

Ingredients:

2 cups Leftover pork (shredded) this can be chicken or beef 

2 tbsp cooking oil

5 springs fresh rosemary

1/4 tsp salt

Instruction:

head oil in skillet

add shreded meat and salt and rosemary

cook it in hi heat for 2 minutes

continue to cook it in medium heat for 5 more minutes stiring frequently.

Omelete with onion and tomatoes

This is my breakfast today.  I really dislike eating breakfast in the morning but I am learning to eat breakfast out of necessity. 

Our devotion this morning was Psalm 145 and I especially like verse 17 which reads " the Lord is just in all His ways and kind in all his doings".  I love this verse as I enjoyed eating  this breakfast I felt the kindness of the Lord.  Why else would I enjoy eating this early?

God is good all the time.

Recepie below.

Ingredients:
2 whole eggs
1 egg white
1 small onion (sliced thinly) or as much onion as you like
1 small tomato (chopped or diced)
2 tblsp canola oil/any cooking oil but not Olive oil

Instruction:
Miss all ingredients minus oil in a bowl
heat oil in a skillet
add the egg mixture
flip it after 2 minutes
cook till the doness of your liking

Serve.  Add salt as you eat.

Rosemary Roasted Pork

 Ingredients:
3 pounds pork with ribs
2 tblsp olive oil
1/2 tsp salt
4 sprigs fresh rosemary
2 small onions ( peeled and cut in half)
1 head garlic cut across
4" long fresh Ginger root ( cut in 1/4 thickness)

Instruction:
Place pork in heavy baking dish
Rub salt all over pork and place it in the middle of the baking dish
Springcle salt and olive all over.  Springkle reosemary on pork.
Bake at 350 degrees for 90 mites.

Myanmar Red Curried Shrimp

Ingredients

• 2 pounds of jumbo Shrimp peeled, tale off and deveined (the larger the shrimp the better) 
• 1/2 Teaspoon Turmeric powder
• 1 Cup finely chopped up onion
• 4 Cloves Garlic smashed and finely chopped
• cup thinly sliced Roma tomatoes
• 1 Teaspoon paprika and salt
• 2 Table spoon of cooking oil
• 1/3 cooing oil (not olive oil)

Instruction

• Heat oil in a wok or  a big Sauce pan 
• Add Onion, cook they are soft
• Add garlic, stir, 
• Add Turmeric powder and paprika, stir 
• Add Tomatoes, cook till the skin is comes off
• To that add Shrimp and slat
• Cook till Shrimp is done
• Garnish with something green

Joshua’s Broiled Salmon

Ingredients

• 3.5 - 4 Pound Salmon filet  (wild caught king Salmon tastes best for this dish)
• 1 stick or 8 tablespoon of butter - melted
• 1 Tablespoon cracked pepper
• Juice of one big Lemon

Instruction

• Wash Salmon in cold water
• Place them on a shallow baking dish
• Pour Lemon Juice all over Salmon
• Pour melted butter all over Salmon
• Sprinkle cracked pepper all over Salmon

• Broiled 
• for 18 minutes per inch thickness

or 

• Till desired doneness

Alena’s Tempura Shrimp

Ingredients

• 4 pounds of Jumbo Shrimp, peeled and deveined, tail on
• A box of Tempura mix any brand
• Follow the box and make Tempura batter
• 4 cups of Canola oil

Instruction

• Wash Shrimp  in iced cold water
• Pip one at a time into the Tempura batter mix
• Fry 5 or 6 at a time in a really  well heated oil
• Fry for 5 minutes or till the tail of Shrimp is red 

Fried Salmon in Roselle/Chin bong leaves

Ingredients

• 3 Steaks of Salmon marinated in salt/pepper and  deep fired, set aside.
• 6 Cups Chin Bong leaves, washed and drained
• 1 Cup dried small shrimp, soaked in cold water
• 4 Tablespoons crushed red dried pepper
• 1 Small onion, sliced thinly as possible
• 5 Cloves garlic, crushed and chopped
• 1/3 Cup cooking oil ( I use canola oil)
• 2 Tablespoons fish sauce or 1/2 teaspoon salt
• 6 Dried long red pepper
• 1 Teaspoon Turmeric powder

Instruction

• Mix dried shrimp, crushed red pepper, onion and garlic in a blender or food processor lightly
• Heat oil in a wok or skillet
• Put the mixture in the oil, stir for 7 or 8 times
• Add Turmeric powder and whole chillies, sitr
• Add the leaves and fish sauce, stir
• Add 2 cups water and cook till leaves are soft
• Put Salmon pieces gently on the leaves
• Bring it to a boil, and serve.