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Issue 74
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Household Tips
Because Nuts are rich in Oil, they can turn bitter over time. Keep them
fresh longer (up to two months) in an airtight container in the
fridge-or freeze them, and they'll be good for up to a year!
Cut back cleaning on your fridge by placing a dish towel on the bottom
shelf to catch spills. When its dirty, instead of scrubbing, just throw
it in the wash!
Here's a great way to keep your groceries from toppling over and
spilling out in your car. Put two laundry baskets in your trunk. When your
done shopping, put the bags inside the baskets. They stay put, and when you
get home all you do is lift the baskets out of the car.
Printable Version
Kevin's Stir-Fry Kangaroo At the Manse
Categories: Kangaroo, Stir fry, Australian, Asian, Fusion
Yield: 10 Servings
600 g Kangaroo fillet, marinated overnight in a mixture of a cup of
Worcestershire sauce and 1 ts sugar.
1/2 Head of cabbage, sliced finely
3 Capsicums, sliced [2 x green and [1 x orange/red
4 medium Carrots, julienned
5 Spring onions, sliced finely
1 ts Fresh ginger, sliced finely
1 Sprig of lemongrass, sliced
10 Fresh loquats, seeded and diced
1 Scant half handful of fresh Coriander, chopped
1/3 Head of cauliflower, broken into small florets
1 large Pinch of cumin seed
5 Fresh large leaves of sage, chopped
5 Fresh leaves of basil, chopped
10 Fresh leaves of marjoram, chopped
4 tb Old stale white wine [or [2 tb wine vinegar.
[I prepared this meal for friends, at Peter Beinke's house, in
November, 1997 and this recipe is a jumbled mix of 'at-the-time'
comments and description of how I prepared the meal]
Marinade the meat for 30 minutes [or preferably overnight], then slice
thinly... [The meat had already been marinated and cut into 3cm [1"]
cubes, so I further cut them into thin slices and cooked them in hot oil
in one wok. [I had to use a vegetable oil, but sesame oil would be
preferable]
I was fairly careful to only part-cook the meat about 3/4 the way
through.
Then, in the second wok I heated about 1 tablespoon of oil and
par-cooked about 3/4 of the sliced cabbage, and then removed that from
the heat. I then fried the cauliflower, carrots, capsicum, and chives,
turning all the time to cook evenly. When this was almost cooked I added
the remaining herbs, the par-cooked cabbage, and the wine and mixed well
and left it covered for about 5 minutes, then I added 3/4 of the
kangaroo, that by now had finished cooking in its own heat, stirred
thoroughly and served in the main room, in the large heavy-duty cast
iron wok, along with some fluffy white rice.
I then repeated the vegetable cooking procedure with the remaining
ingredients, as well as adding the marinade to the wok for extra
flavoring, and then serving this [slightly sweeter version] as a
contrasting continuation of the first serving.
Printable Version
Peanut Butter Cookies
1 c. peanut butter (any kind, smooth, crunchy, or chunky).
(I used smooth).
1 c. granulated sugar
1 egg
Mix ingredients together well, and form into one-inch balls. I used my
smallest cookie scoop. Make cross hatch marks on the cookies with the
tines of a fork to flatten. Bake at 350 degrees for 6 - 9 minutes. The
original recipe did not call for flavoring, but I added one t. of vanilla
extract.
You may also leave the cookies shaped in a ball. After removing them from
the oven, immediately press a chocolate kiss in the middle of each cookie.
For those with peanut allergies, I don't know if you can substitute other
types of nut butters for the peanut butter. I'll try this next week.
I'll also try pressing the dough in an 8 x 8 inch pan for bar cookies.
Printable Version
Zucchini Casserole
A recipe from Catering by Marilyn
Like quiche...or a marvelous breakfast pizza! This casserole can
be made in a large pan (12 x 15-inch jelly roll pan) and cut into small
squares for an hors d'oeuvre. This recipe can be prepared the evening
before
and popped in the oven before breakfast.
Ingredients:
2 packages crescent rolls
4 cups thinly sliced zucchini
1 chopped onion (large)
1 to 2 cups sliced mushrooms (optional)
4 garlic cloves, crushed
4 Tablespoons olive oil
2 Tablespoons fresh chopped parsley
1 teaspoon basil
1 teaspoon oregano
4 eggs, beaten
1 cup grated Parmesan cheese
3 cups part-skim mozzarella, shredded
Salt and pepper to taste
Lightly grease a 9 x 13-inch pan. Place both packages of
crescent dough in bottom to form a crust.
Lightly sauté the vegetables (zucchini, mushrooms, onions, and
crushed garlic last, being careful not to let the garlic turn brown) in
the
olive oil. Remove from heat. Add remaining ingredients. Place on top of
crust and bake at 350 degrees about 30 minutes or until lightly golden and
firm to the touch. May be served hot or at a temperature slightly warmer
than room temperature.
Note:
If you are preparing this casserole the night before,
don't add the beaten eggs until the next morning.
Printable
Version
Brazilian Style Steaks W/sauce
Categories: Beef, Steak, Sauces, Latin amer, Grill
Yield: 4 Servings
1 White onion, diced
1 Green bell pepper, diced
1 Tomato, seeded and diced
1/2 ts Ground black pepper
2 ts Minced fresh parsley, divide
1 ts Salt
1/2 c White vinegar
1 tb Extra-virgin olive oil
4 Steaks, 6 oz each
4 tb Butter, softened
Kosher salt to taste
In a glass or ceramic bowl, combine the onion, green pepper, tomato,
black pepper, 1 t of parsley, salt, vinegar and olive oil. Cover, and
refrigerate for 12 hours. Sprinkle remaining parsley on top, and
place sauce in a serving bowl. Coat the steaks on all sides with the
softened butter. Sprinkle with kosher salt, as desired. Grill to
taste. Serve with sauce.
Source:
Adapted from Churrascaria Plataforma, a Brazilian restaurant
in New York.
Printable Version
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July 14, 2004
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