I had polenta, that had been sitting in fridge for quite sometime. The kind I had was pre-cooked but honestly I think making your own will probably taste much better. Nonethless, I wanted to make something that wasn’t the usual. I didn’t have all the right ingredients, so this is what I threw together.
1. Bake polenta in oven for about 15-20 minutes, at 350 F.
2. While baking, have the following:
- mushrooms, sliced
- sweet onion, chopped
- garlic, minced
- 1/4 cup of diced tomatoes
- salt and pepper
- 1/4 cup of chicken broth
- cream or half/half
- a little bit of marsala wine
- olive oil
So, I sauteed the garlic and onions first, then the mushrooms in olive oil at medium heat. Then I added the chicken broth after the mushrooms had cooked through, another 2-3 minutes. Then, I add cream, tomatoes, and the wine, as sprinkle salt, pepper, and thyme all over and let it simmer together for 5-7 minutes. Then, I put little piles of the mushroom mixture on each little round of polenta, with some parmesan on top. Very easy, and actually pretty good. I don’t think it was a true-to-form mushroom ragu with polenta, but I tried.
As an afterthought, I hope you two are paying attention to the news. It’s hard to believe what is happening in Egypt right now, do you remember what we saw just a year ago? Keep prayers for the people..
live blogging on the protests in egypt here: http://blogs.aljazeera.net/middle-east/2011/01/28/liveblog-egypts-protests-erupt
Okay, so i know me, Sister 3 has not been very nice lately to this blog. I ate California Pizza Kitchen Siscilian Pizza! Basically it has salami, meatballs, and just well, meat! And for lunch, my normal cajun turkey sandwhich…. yum! The show i watch to neglect this blog is the one and only Iron Chef America on Food Network. This show has one great chef versus another chef. They have 60 mins, to make 5 dishes using ONE secret ingredient. The ingredient can be from apples to mule! The one i am currently watching for the second time, is battle Fruits De Mer! It means Fruits of the Sea. There is Langostine (Not a prawn), scallops, and sea urchin! Bobby Flay and Masaharu Morimoto Versus Hiroyaki Sakai? and Mario Batali! This is one fun battle to tune in on in Youtube.
~Sister 3 from home 🙂
I am trying not to spend more $$$ on groceries, so I tried to make a yaki udon with what I had. Some key missing ingredient here are shitake mushrooms and green onions! I’ll add them to the list anyway, though. This is one of my favorite foods to make on the fly, just because it’s like fried rice but with udon and to make it even quicker, you can just use already-cooked/instant udon without even boiling. Also, usually it is with pork, but I only had chicken.
- Ground White Pepper
- Sesame Oil
- Soy Sauce
- Chicken or Pork, cut into small slices
- 1 Celery stick sliced thin
- 1 Green Onion
- Carrot (1) sliced thin
- 1 clove of garlic, minced
- 1 small piece of ginger, minced
- Broccoli, just because
- 1/4 of sweet onion, big or small pieces, up to you.
- 1 pack of instant udon!
- Shitake mushrooms
First, marinate chicken in a mixture of soy sauce, ground white pepper, and sesame oil. Mix and allow to sit at room temp. for about 10-15 minutes while you are busy chopping up the rest of the veggies.
Then, put 2 tbsp of canola oil in pan. Put in garlic and ginger first, about 2-3 minutes. Then put in chicken. When Chicken is medium cooked, put in carrots, sweet onions, and broccoli. Then, add udon noodles and celery, mushrooms. Because noodles might be stiff at first, use a flat wooden spatula or regular spatula to “flatten” noodles until they loosen up. Meanwhile, also add 1 tbsp soy sauce and 1 tbsp mirin, as well as a dash of sugar. Mix it up well, about 5-6 minutes. Enjoy! Wasn’t that easy? Oh! Add the green onion last! Delicious 🙂
Yesterday, it was freezing cold. I resolved to not go outside and finally make some tomato soup! Unfortunately, no pictures, because I still don’t really have a good camera. It was pretty good though, so here is what you should do, sisters, in case you ever want to make a really good tomato soup. It’s about enough for 4 people, as an appetizer, so maybe double if you want to make more
- 5 medium-size Roma tomatoes, halved
- Olive Oil
- Salt and Pepper
- Fresh Basil
- Dried Thyme and Rosemary
- 2 medium cloves fresh garlic
- Chicken broth
- 1 medium carrot, peeled and diced
- 1 celery stick (I used a big one, just depends on how much you want), diced
- 1 onion (yellow, sweet), diced
- A bit of heavy cream or half and half
- 1 tbsp salted butter/regular butter
1. Set oven to 400F. Cut tomatoes in half, half size facing up in a baking dish and drizzle with olive oil and toss with salt and pepper. Roast tomatoes for about one hour.
2. After tomatoes are roasted, blend in food processor or blender on high/low until smooth. Meanwhile, on medium heat, add 2 tbsp olive oil to pot and sautee onions, garlic, carrots, and celery together. Add butter. After 10-15 minutes (softened, basically), add tomato mixture.
3. Allow tomato mixture, vegetables to simmer together. Add chicken broth and bit of half and half. Then, add herbs (altogether, another 10-15 minutes, until boiling)
4. If you want , you can puree the entire mixture in blender in small portions, as it will be very hot, or you can allow it to be the vegetables to be in chunks. Be careful when blending anything hot, sisters! Best to use a glass blender, too.
And that is how you make my delicious tomato soup 🙂 I’ve used only dry herbs before, but the basil really makes a difference!
I just wanted to do that.
Sisters wish me luck. So many applications to finish. Cross your fingers!
Sister 3 and Dad are always making up club for their favorite foods/beverages. Sarsaparilla club. I don’t know what other clubs. Anyway, Beef Soup is the new edition! It stars ingredients beef stock, carrots, potato, broccoli, and my mother’s famed slow-cook beef (also put in her famous taiwanese beef noodle soup!) I don’t know how it’s made, but it looks good! Also, perfect for this cold, cold weather.
Sister 1 here. I see Sister 2 and Sister 3 have been NEGLECTFUL of our blog. I see, now that I’ve moved to NY nobody cares to talk about food. Fine. Anyway, I haven’t been experimenting in the kitchen too much because of work and lack of spices (see if mom and dad want to mail them to me!!) — also lack of food in the fridge – what happens when you have to share a fridge with 4 other people! ANYWAY, I made a damn good kimchi fried rice the other day that I will share with you
- Cut up a little bit of onions (I like to use the Sweet kind!)
- A little bit of carrots
- A little bit of green onion
- A handful of kimchi (diced/chopped)
- Two pieces of regular sandwich ham (chopped!)
- Vegetable Oil
- Sesame Oil
- Soy Sauce
- Kimchi “juice”
- 1 Egg
As with all fried rice, make sure it’s a little dry. I never have rice leftover, so when I cook it, I try to add less water so it doesn’t burn up in the pan. First, cut up all your ingredients! Second, get the oil ready. I guess it’s about 2 tbsp, or less. Start by sauteeing the onions and carrots. Then, the ham. About 3-4 minutes, medium heat.
Next, add the rice, kimchi, and the kimchi “juice” (about 3 spoonfuls). Mix it all up so the flavor is absorbed! Then, add soy sauce (about 1 tbsp) and the egg. For the egg, make a well in the middle of the rice and then mix it up. Then, once everything is all cooked up (about 4-5 minutes), add the delicious sesame oil and green onions. Take rice off the stove and consume! To make more spicy, you can add the korean hot chili paste, but I haven’t bought that ingredient yet.
it doesn’t look that appetizing, but trust me! It’s the best “I’m-Starving-Food” ever
I mailed your christmas presents today, so you should have it all by Wednesday!
Little sisters, learn as much as you can from mom. No food like home food! TRUST ME!