Lazy Weekend Avocado Pasta

Lazy Weekend Avocado Pasta

I can't believe the weekend is over...for once it was a nice, quiet weekend that didn't involve rushing from one end of town to the other. Mr.S. had the kidlets so we hung out, watched movies, went to the farmers market and played outside. I know I'm trying to enjoy the cooler, sunny weather now because I'm sure Sacramento's scorching summer is just around the corner (ugh!). We went for a few walks down by the river on Sunday and even took Kidlet #2 geocaching. I'd never been on a geocache before and it was kind of neat...it's like a mini-treasure hunt using a special GPS app on the iPhone. We actually found the "cache" during our excursion, which turned out be a tiny camo micro capsule with a log inside (some caches are larger and may contain a trinket or two). We signed our names and returned the capsule to it's hiding spot. Can't wait until we go again!

Later still on the lazy train, I didn't want to spend a lot of time cooking for dinner but wanted something healthy...so I decided to use one of the beautiful avocados I had on the counter to make a simple avocado pasta. The avocado sauce has a nice creamy texture that tastes rich and the basil and lemon give it a nice zesty zing. If you want to make it gluten-free like I did, you can use quinoa pasta.  Also, if you want to jazz it up a bit you could sprinkle some Parmesan cheese, halved grape tomatoes or sliced almonds on it.


Lazy Weekend Avocado Pasta (recipe adapted from Oh She Glows)

Ingredients

1 medium sized ripe avocado, pitted

1/2 lemon, juiced, plus  lemon zest to garnish

2-3 garlic cloves, minced (to taste)

1/2 tsp kosher salt

1/4 cup fresh basil

2 tbsp extra virgin olive oil

2 servings (about 6 oz) quinoa pasta

freshly ground black pepper

Parmesan cheese, grated (optional)


Instructions

1. Bring a pot of water to boil. Add quinoa pasta and cook for 7-9 minutes (or per package instructions).

2. While the pasta is cooking: in a food processor, add the garlic, olive oil, lemon juice, basil, avocado and salt. Process until you have a nice, creamy sauce. You may need to scrape the sides a few times to make sure everything gets blended well, the basil likes to stick.

3. When the pasta is done cooking, drain and rinse noodles. Place pasta in a bowl and add avocado sauce. Toss well. Then plate.

4. Season with fresh ground pepper and garnish with a sprinkling of lemon zest. Sprinkle with Parmesan cheese (optional).

5. Serve immediately. (Note: This is not a good "reheat dish," since it has avocado in it.)


Makes 2 servings

GOOD: Street Food + Design Market

GOOD: Street Food + Design Market

In the DPH area this summer- get ready for live music, DJs, tasty food, shopping and beer & wine...first Sundays, June through November.

For more info, check out their Facebook page: GOOD Street Food + Design Market

A Recipe For The Best Pulled Pork You've Ever Tasted

A Recipe For The Best Pulled Pork You've Ever Tasted

Mmmm, midway through cooking



This is my last (at least for a long while) David Chang recipe. I think even Mr.S. was getting a bit worried with my recent obsession with the Momofuku cookbook (although he wasn't fussing too much when he was shoving the cooked results into his mouth). Maybe it's Chang's love for all things pork, but I'm kind diggin' on him right now. Anyhow, this particular recipe is for the pulled pork that they use in their pork bo ssam dish at Momofuku. When I happened to mention to my friend Melanie that I was going to attempt this recipe, she referenced Chang's "Let's put pork in every f-----g dish," line in Treme. I hadn't seen it so of course when I got home I had to look it up...hilarious. If you haven't checked it out, you can catch a clip of it here: David Chang on Treme.

This recipe yielded the best tasting pulled pork I've ever made or tasted at any friend's house or restaurant. The pork has to sit overnight, but it's worth it. The inside is nice and tender and the outside has this amazing salty-sweet lacquer. It's like a bit of meatopia in your mouth.

Pulled Pork Momofuku-Style (Adapted from “Momofuku,” by David Chang and Peter Meehan)

Ingredients

4 lb. boneless pork shoulder

1/2 cup Kosher salt (don't sub in table salt, it'll come out way too salty)

1/2 cup granulated sugar

3 1/2 tablespoons brown sugar

fresh ground black pepper

Instructions

1. The night before: In a small bowl, combine the granulated sugar, the salt and the ground pepper. Rub the mixture all over the pork shoulder, making sure you get the crevices. Put it in a pan, cover it with plastic wrap and refrigerate overnight.

2. The next day: Heat your oven to 300 degrees F. Transfer the pork out of the pan and discard the juices and any excess sugar/salt mixture. You can either place the pork in a roasting pan or a cast iron skillet. Place in the oven and cook for 5-6 hours. Baste the shoulder with the fat in the pan every hour, after the first 3 hours.

3. Remove the pork from the oven, drain off the fat. Let it rest for up to an hour.

4. Ok now, open the windows to your house because there's going to be some sizzling and smoking going on....Crank the oven up to 500 degrees F. Stir together 1/2 tablespoon of salt with 3 1/2 tablespoons of brown sugar. Press the brown sugar into the top of the pork shoulder, make it into a nice even layer. Return the pork to the oven for about 10-15 minutes or until a nice crunchy lacquer forms. Keep an eye on it though so it doesn't burn.

5. Take the pork out and let it rest for a half hour.  Then use two forks to shred it up. You can use it in all kinds of dishes - tacos, sandwiches, pulled pork hash, pork ragù....

6. By the way, the crispy, cooked skin on this sucker is oh so heavenly!

Time to dig in!

A Plea for Peas: Piselli al Prosciutto

A Plea for Peas: Piselli al Prosciutto

"How luscious lies the peas within the pod." ~ Emily Dickinson

What's a girl to do when she has a bowlful of fresh english peas? Make up some piselli al prosciutto, of course! Now honey, this dish may be simple and maybe even a bit old school but it sure isn't a bowl of your momma's mushy canned peas, that I can guarantee you! These are fresh, snappy green orbs of deliciousness coupled with some salty slips of prosciutto. Grown-up peas! Mangia!

Piselli al Prosciutto (Peas with Prosciutto) (adapted from Saveur)

Ingredients
 
1 lb. fresh English peas, shelled
 
1 small onion, minced
 
2-3 ounces of prosciutto, roughly chopped
 
1/4 cup extra virgin olive oil
 
Kosher salt & freshly ground pepper, to taste

 
Instructions
 
1. Blanch the peas in boiling water for 90 seconds. Take out.
 
2. Heat the oil in a heavy large skillet over medium-low heat. Add the chopped onions and saute until tender.Then add the prosciutto and cook until the prosciutto begins to crisp (about 1 to 2 minutes).
 
2. Add the peas and one tablespoon of water; saute, tossing for about 5 minutes.
 
3. Remove pan from heat. Season to taste with salt and pepper. Serve hot.

Japanese Sticky Chicken

Japanese Sticky Chicken

It's funny, people assume that because I like to cook that I like to cook ALL the time and that I always cook intricate, time consuming dishes. Not true, there's often times that I find myself eating Trader Joe's frozen meals, grabbing a sandwich to go at the local deli or just nibbling on a salad at home. Othertimes, I'll be at Mr.S.'s and neither of us want to cook anything that requires any sort of time suckage. That's when we make dishes like this one. It's actually a recipe for Japanese chicken wings I came across last winter on Ito Eats but the marinade was so dang good, I've started using it as marinade for chicken breasts as well. I just mix up this marinade, dump it in a Ziploc, plop the chicken breasts in there and throw it in the fridge to marinate. Then all Mr. S. has to do is toss them on the grill...easy-peasy--dinner is served!

Japanese Sticky Chicken  (adapted from Ito Eats)

Ingredients

1 1/2 tbsp mirin (can found at most Asian stores)

4 tbsp sake

2 tbsp brown sugar

4 tbsp soy sauce

1 inch fresh ginger, grated

3 cloves garlic, minced

1 red chili, sliced

2-3 boneless, skinless chicken breasts


Instructions

1. Mix all the ingredients together in a bowl, pour into a Ziploc bag. Plunk in chicken breasts. Close.

2. Place in the fridge for at least 3 hours. If you happen to open the fridge, massage the bag once or twice to make sure the marinade gets distributed around the chicken.

3. Take chicken breasts out of the bag and grill.

4. Garnish with sesame seeds and sliced green onions if you wish.

Time to Change

Time to Change

I am surprised at the attitude of salespeople at all these new supermarkets. Some just stand there that you think they are mannequins. Some are so reluctant to look for the specific stuff you are looking for. 'No D size in that brand ma'm.' 'arrey, I have bought it before, can you look again?' 'oh then we don't have it in stock ma'm'. And then there are those salesgirls who seem so offended when you pick up stuff and take a look? They hover around and the minute you put it back they pounce on it and try to arrange it back on the rack/shelf? I say sales 'girls' because the sections I frequent usually have girls. Yesterday I was looking at some handbags and this girl came and stood next to me and every time I took a bag she gave me a look that seemed to imply "that's too expensive for you lady. Look at that jute bag you carry. Stick to that." And she had to adjust the bag after I had hung it bag on the rack. I thought I was imagining it. She did the same to the next bag I checked. It seemed that she was more worried about having to rearrange the display than selling anything. Slowly I have learned to ignore them and look for what I want on my own.
This pathetic situation is because of the high turnover and these shops have to employ anyone who is willing to work long hours at low levels of salary. Most of the time despite being sorely tempted I do not complain to customer service only because I feel sorry for them. They obviously need the money and I don't want to be the reason they get fired. I guess they get away with so much indifference because most people don't complain for the same reason perhaps.
And I don't think the establishments take any efforts to train them to do their job well either.
Yesterday I was at one of the Big bazaar outlets and had over 20 items to check out . The cashier  asked me if I wanted plastic bags and I said I didn't as I had my own bags in the car. he said "you could have brought the bags inside. Now the security will not allow you to take the stuff without the bags. So I will put them in 3 bags. It is three rupees per bag." I refused the bags and said I would explain it to the security guy and if he insisted I could always leave the trolley with him and get my bags from the car. On the way down in the elevator a few salesmen were with me and they looked at the trolley and said "on the security is definitely not going to let her walk with that" and another added "they pay so much for all this but worry about paying three rupees for a bag." All this in Tamil little expecting me to understand. I calmly turned and said it isn't about the three rupees but about avoiding plastic bags and added if the security stopped me I would call customer support. The boys were obviously shocked and started apologising.  Starting from the cashier down to the salespersons to security they had no clue why plastic bags were being charged. I am sure the cashier is 'selling' quite a few bags to the customers who come without their own bags and may be feeling even happy about it. May be I will talk to their Customer care when I go there next.
*******************************
Talking of Customer Care, I was quite impressed at the token system at the Jayanagar Head Post office.

You go straight to this machine and punch your business and it gives you a token with a number and you can be seated till your number is called. So you  assume that there would be no crowding at the counters? Wrong. People take the token and go and crowd around the respective counter or any random counter. And there is just as much confusion as before.

you don't expect one machine or a government ruling to change who we are, do you?  I can understand the attitude to plastic because the harm isn't so visible, but why do we find it difficult to queue up, to sit comfortably and wait our turn? Are we only capable of change when it is forced upon us with a stick attached? Either that or that we are all too selfish and care nothing about others, not even our own future generations.

Maple Roasted Asparagus with Candied Pecans

Maple Roasted Asparagus with Candied Pecans

We all know that asparagus makes your pee stink (peeuw!) but did you know that it's low in calories, heart healthy and contains glutathione (a powerful cancer fighter)? Additionally, asparagus only has about 4 calories a spear and zero fat. It also provides 60% of your daily RDA of folic acid and is high in fiber. You just can't go wrong with this green stuff and there's so many ways to prepare it. You can grill it, roast it, throw it in frittatas, make it into soup, wrap it in bacon...man, the list just goes on. There's even a festival in it's honor- The Asparagus Festival, which is going to be happening this coming weekend in Stockton. I've heard they'll be serving up asparagus ice cream and deep fried asparagus as well as other asparagus dishes. Asparagus ice cream...hmmmm, wonder what that tastes like? Anyhow, in the spirit of the asparagus season, I decided to roast some asparagus tonight; but instead of our usual garlic and lemon spears, I decided to change things up a bit. This recipe from The Simple Lens had caught my eye recently...maple roasted asparagus with pecans, how good does that sound? The only thing that could make the recipe more amazing--- candied pecans!

Maple Roasted Asparagus with Candied Pecans (recipe adapted from The Simple Lens)

Ingredients

1 lb. asparagus

1/3 cup Trader Joe's candied pecans (or regular pecans will work too), roughly chopped

2 tablespoons of real maple syrup

1 tablespoon balsamic vinegar


Instructions

1. Preheat oven to 400 degrees F.

2. Wash asparagus, snap off the woody ends. Chop pecans. You can use regular pecans for this recipe but the candied pecans sold in the nut aisle at Trader Joe's are frickin' awesome. If you're there, pick up a bag...you can use them in all kinds of dishes. I throw mine into salads a lot and use them to top off cookies and cupcakes.

3. Toss the asparagus with the syrup, balsamic vinegar and pecans. Make sure the asparagus are coated well.

4. Place on a lightly oiled pan. Roast for 20-30 minutes in oven. Stir them up about halfway through the cooking period.

5. Serve hot.

Giveaway Winner!

Giveaway Winner!

The winner of the OXO hand-held mandoline is...Ellen!

Ellen, I will be contacting you via email to see where you would like your package sent. Congratulations and happy slicing!

Lemak Putih With Nangka/Jack Fruit And Chicken

Lemak Putih With Nangka/Jack Fruit And Chicken

Ingredients:

1 bowl  nangka (jack fruit)
2 cups coconut milk
1/4 chicken
1 tbsp anchovy
1 small piece belacan (shrimp paste)
3 cloves garlic
2 shallots
2 tsp salt

Method:
1. Pound anchovy, garlic and shallots together.
2. Clean and cut chicken into bite-sized pieces.
3. Heat up a pot and put in the pounded ingredients and chicken together.
4. Add in the coconut milk and salt. Simmer for 20 minutes until cooked.
5.Serve in a bowl.

David Chang's Pickled Shiitakes

David Chang's Pickled Shiitakes

Can you believe it's Monday already? And how HOT it was this weekend? Hope you survived. I know the AC was turned on over here. This weekend really seemed to whiz by. Mr. S. didn't have the kidlets this weekend so we got some stuff done around his casa and around my cottage. On Saturday, we planted some of these cute Japanese boxwood bushes in front of my cottage, they're called, "Green Beauty." Aren't they gorgeous? I love how the green color just pops against the black bark.

Later that day we attended a birthday party for our friend Brian up in El Dorado Hills that his awesome wife Heather threw. It had a casino theme (she went all out and rented tables and hired dealers), it was a lot of fun. I love theme parties, especially if there's no costumes involved. (If you know me, then you know my intense dislike for having to dress up in costumes.) Sunday was all about BBQing- juicy burgers and fresh veggies. Today though, I thought I'd make another batch of these pickled shiitakes from David Chang's Momofuku cookbook. I made some several weeks ago but quickly scarfed all three jars down. If you like salty stuff over sweet, like I do then you'll positively adore these. Also, you don't have to wait to eat these, they're ready for munching immediately.

Pickled Shiitakes (adapted from Momofuku by David Chang & Peter Meehan)
(makes about a quarts worth)

Ingredients

4 loosely packed cups of dried shiitakes

1 cup sugar

1 cup usukuchi*

1 cup sherry vinegar

Two 3-inch knobs of fresh ginger peeled


Instructions

1. Soak the dried shiitakes in boiling water for about 15-20 minutes. Take the shiitakes out and set them aside. Put the leftover liquid through a fine-mesh strainer to remove any debris. Reserve 2 cups for the recipe. You can discard the rest or save it for other recipes (I like to use it as a base in recipes such as mushroom risotto).

2. Remove and discard the stems from the shiitakes. Slice the caps into strips.

3. In a pot, combine the steeping liquid, the sugar, the usukuchi, sherry vinegar, ginger and the sliced shittake caps. Place the pot on the stove over medium heat and bring to a nice simmer, for 30 minutes. Stir occassionally.

4. At 30 minutes, turn the heat off and allow the mixture to cool. Discard the ginger and pack the shiitakes (really get them in there) into the jars. Top off with the liquid (just enough to make sure the mushrooms are covered).

5. Keep refrigerated. Will be good for 1 month.

* Oto's Market on Freeport sells usukuchi.

Buy in USA Barlean's Organic Oils Omega Swirl Fish Oil, Lemon Zest, 16-Ounce Bottle

Buy in USA Barlean's Organic Oils Omega Swirl Fish Oil, Lemon Zest, 16-Ounce Bottle

Barlean's Organic Oils Omega Swirl Fish Oil, Lemon Zest, 16-Ounce Bottle Feature

• An Omega-3 Sensation with the taste and texture of a fruit smoothie
• Omega-3 without the oily taste and texture or swallowing large capsules
• Heart health; promotes healthy cholesterol levels, joint mobility & bone density, energy & endurance
• Promotes skin, hair & nail health, mental health, wellness and acuity

Barlean's Organic Oils Omega Swirl Fish Oil, Lemon Zest, 16-Ounce Bottle Overview

Barlean’s Omega Swirl Fish Oil Omega Swirl is an Omega-3 Sensation with the taste and texture of a fruit smoothie! Now everyone can enjoy the benefits of Omega-3 without the oily taste and texture or swallowing large capsules. Rich in vital and essential Omega-3 fatty acids, Omega Swirl flax and fish oil supplements are the freshest, best tasting and most nutritious, naturally. Omega Swirl is the perfect solution for the whole family! Packed with essential Omega-3s, Omega Swirl was created to nutritionally support: Heart Health*, Healthy Cholesterol Levels*, Joint Mobility & Bone Density*, Energy & Endurance*, Skin, Hair & Nail Health*, Mental Health, Wellness and Acuity*, Healthy Blood Glucose*, Sexual & Hormonal Health*. EPA/DHA: 730 mgs Per Serving! Made with Barlean’s Fresh Catch™ Fish Oil Purity Guaranteed – Ultra Purified. Delicious, All Natural Fruit Flavors – Sweetened with Xylitol. Freshest, Best Tasting & Most Nutritious Naturally!

Available at Amazon Check Price Now!

Online Shopping Kirkland Natural Fish Oil Omega 3 Concentrate, 400-Count Softgels

Online Shopping Kirkland Natural Fish Oil Omega 3 Concentrate, 400-Count Softgels

Kirkland Natural Fish Oil Omega 3 Concentrate, 400-Count Softgels

Kirkland Natural Fish Oil, Omega 3 Concentrate, 400 - Count Softgels1000 mg "concentrated" fish oil w/300 mg.

• No yeast, starch or gluten
• Contributes to heart and vascular health
• Dietary supplement

Available at Amazon : Check Price Now!

• Kirkland Signature Natural Fish Oil Concentrate with Omega-3 Fatty Acids - 400 Softgels
• Kirkland Signature Natural Fish Oil Concentrate with Omega-3 Fatty Acids, 400 Softgels
• Kirkland Signature Extra Strength Glucosamine HCI 1500mg, With MSM 1500 mg, 375-Count Tablets
• Kirkland Signature Daily Multi Vitamins & Minerals Tablets, 500-Count Bottle
• Kirkland Signature Mature Multi Vitamins & Minerals with Lycopene and Lutein 400 Tablets

Meal Plan 54 - Spring Rejuvenation

Meal Plan 54 - Spring Rejuvenation

Click here to get a printable version of this week's meal plan and recipes

Grocery List:

The grocery list is color coordinated by meal so you can easily pick and choose which meals you would like to make. Either print and use the grocery list as is and make all the meals I have planned, or easily cross off the meals and corresponding ingredients you would rather not make.

Click here to get a printable version of this week's grocery list

I took a much needed break over my Easter holidays....no preschool work, no blog, no housework, just family and rest.  Aaaaah.  I feel so rejuvenated!  The spring weather totally helps as well.  I was able to sit outside in the warm sun this afternoon while I typed up this post.  Enjoy this new meal plan, and look forward to some brand new recipes this week that I've been reviewing for a new cookbook review.  Bring on the spring veggies, salads and fresh flavors!


Day 1: Red and White Beef Manicotti with Garlic Bread and Ceasar Salad
You could totally serve this manicotti with some mixed greens and drizzle it with a simple vinaigrette, but I decided to go all out and be totally decadent with this meal for my family. This is a good one!

Day 2: Blackened Chicken Salad with Creamy Honey Mustard Dressing
It's finally SPRING so lighter meals are a must.  Just because this is a salad for dinner, does NOT mean it is lacking in flavor.  This is a bold, flavorful, fantastic main dish salad.

Day 3: Thai Larp
One of my favorite Thai dishes, this larp (pronounced "lap") has wonderfully seasoned ground meat (beef, chicken or pork, your choice) with jasmine rice rolled in lettuce leaves or napa cabbage.  If you love lettuce wraps, try this authentic Thai recipe!

Day 4: Chicken al Diavlo Penne with Mixed Greens drizzled with Balsamic Vinegar and Olive Oil
This is one of my family's favorite pasta dishes ever.  We either eat it on it's own, or with a simple salad.  I'm going to use up whatever lettuce is left in my fridge to make a lovely mixed green salad dressing simply with balsamic vinegar and olive oil.

Day 5: Lemon Chicken and Fried Rice
When you are craving Chinese take-out, both these recipes are fantastic at home substitutes.  They aren't loaded with sugar, salt and msg and cost a fraction of what they would at a restaurant.  AND they actually TASTE like they came from a Chinese restaurant.  Score!

For more great meal plans, check out my complete list of meal plans.

Best reviews Nature's Bounty Triple Strength One-per-day Fish Oil 1400 mg, 980 mg Omega-3, 39 Softgels

Best reviews Nature's Bounty Triple Strength One-per-day Fish Oil 1400 mg, 980 mg Omega-3, 39 Softgels

	Nature's Bounty Triple Strength One-per-day Fish Oil 1400 mg, 980 mg Omega-3, 39 Softgels Model Of Item : NATURES338806 Fish Oil contains EPA and DHA, two Omega-3 fatty acids important for heart and cardiovascular health*

Fish Oil contains EPA and DHA, two Omega-3 fatty acids important for heart and cardiovascular health* ...Read more

Triple Strength Pharmaceutical Grade Fish Oil 1400 mg 30 + 9 Bonus Softgels Triple Strength Fish Oil 1400 mg Omega-3s contribute to metabolic and immune health.* Odorless softgels are enteric coated to minimize any "fishy" aftertaste. Nature's Bounty Fish Oil Highly Concentrated One-Per-Day Softgels contain EPA and DHA, two omega-3 fatty acids important for heart and cardiovascular health.* Fish Oil Busy schedules, meetings, soccer practice, full-time jobs--all can have an effect on meal preparation and eating habits. That's why Nature's Bounty offers a variety of fish oils to help you get the nutritional foundation your body needs for optimal wellness.* Our omega-3 and omega-6 supplements come in a variety of formulations that allow you to take advantage of the "good fats" that are so important for your heart, joints, and immune system.* Heart Health Your heart is the most important muscle in your body, and it's responsible for the pumping of nutrients. Taking Nature's Bounty heart health supplements along with regular exercise and a healthy diet can help keep your heart healthy and strong.* Nature's Bounty: Quality You Can Count On Health-conscious people have trusted Nature's Bounty for decades. Our dedication to quality, consistency, and scientific research has resulted in vitamins and nutritional supplements of unrivaled excellence. By combining the latest breakthroughs in nutritional science with the finest ingredients, Nature's Bounty is proud to provide you with supplements of unsurpassed quality and value. Nature's Bounty supplements are overseen by scientists, manufacturing specialists, and quality experts, each one dedicated to maintaining the highest quality standards. As part of a commitment to quality, Nature's Bounty only uses ingredients from suppliers that meet stringent Quality Assurance Standards, as well as GMP food quality standards. Every Nature's Bounty product is subjected to numerous quality tests and assays throughout the manufacturing process to verify purity and full potency. What's in the Box Nature's Bounty Triple Strength Pharmaceutical Grade Fish Oil 1400mg (30 + 9 Bonus Softgels). *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. ...Read more

Nature's Bounty Triple Strength One-per-day Fish Oil 1400 mg, 980 mg Omega-3, 39 Softgels

==================================================================

Candied Kumquats

Candied Kumquats

I'm currently on Day 6 of this wretched summer cold and although it seems to be slowly dissipating, it's not taking a hike quick enough for the likes of me. Since these germs have become wily to the likes of my colds meds, last night I moved onto Plan B- dousing them with a few rounds of good ol' Kentucky bourbon (aka drinks with friends). I'm not quite sure how well my plan worked...I think my cold may have laughed at my attempt and thrown a party in response, but I did sleep well when I got home. C'est la vie! In the meantime, I haven't done any heavy duty cooking projects but I did get around to candying these lovely kumquats (that I got to pick straight from the tree this past weekend). I love kumquats, they're the cutest little fruits ever. Their name comes from the Cantonese word, "kam kwat," which means "golden orange," and in China they're used as a cold remedy. They look like teeny-tiny oranges but you can eat the whole thing, skin and all. The skin is sweet and the juicy flesh is super tart (it'll make you pucker and squinch up your face), which makes them perfect for candying, or making syrup or marmalade. Candied kumquats can be used for several purposes, my favorites being: as a topping on ice cream, mixed in with Greek yogurt, diced up and mixed in with salad vinaigrette or used  as a garnish for summer cocktails. They're also great as a topping on pound cakes, paired with cheeses or cooked with savory dishes like pork.

Candied Kumquats

Ingredients

2 cups of kumquats, halved & pips removed

2 cup of granulated sugar

1/2 cup honey

1 cup of water

1 vanilla bean

pinch of Kosher salt


Instructions

1. Place the sugar, honey, salt and water in a medium-sized pot. Split the vanilla bean length-wise and scrape out the seeds with a knife or spoon. Add the vanilla bean pod and seeds to the pot, bring to a boil over medium-high heat for 5 minutes. (Stir the mixture to make sure it does not burn.) Reduce the heat to medium and add the kumquats.

2. Simmer the kumquats in the syrup, stirring occasionally, until the skins become tender and translucent.

3. Using a slotted spoon, remove and place the candied kumquats in a glass jar. Discard the vanilla bean pod.

4. Continue to simmer the syrup over medium-low heat. It should reduce and takes on a syrup-like consistency. Remove from stove, pour over the kumquats. Allow to cool, then cover. Place in the fridge for at least 24 hours, before consuming.

5. Can be stored for up to 2 weeks in the fridge in an airtight container.

Buying Nature Made Omega-3 Fish Oil 1200 mg (360 mg Omega-3) - 375 Liquid Softgels

Buying Nature Made Omega-3 Fish Oil 1200 mg (360 mg Omega-3) - 375 Liquid Softgels

Check Price Now

	Nature Made Omega-3 Fish Oil 1200 mg (360 mg Omega-3) - 375 Liquid Softgels Product Brand : Nature

================================================================== Nature Made Omega-3 Fish Oil 1200 mg (360 mg Omega-3) - 375 Liquid Softgels Check Price Now Usually ships in 1-2 business days Nature Made Omega-3 Fish Oil 1200 mg (360 mg Omega-3) - 375 Liquid Softgels Nature Made Omega-3 Fish Oil 1200 mg (360 mg Omega-3) - 375 Liquid Softgels Overviews Nature Made Fish Oil supply comes from deep ocean waters. Our fish oil is not supplied from farm raised fish. Nature Made Omega-3 Fish Oil 1200 mg (360 mg Omega-3) - 375 Liquid Softgels Features May Reduce the Risk of Coronary Heart Disease* Omega3 fatty acids help maintain triglyceride levels.* Consumption of Omega3 fatty acids may reduce the risk of coronary heart disease.* Please read all label information on delivery

Event: Stockton Asparagus Festival

Event: Stockton Asparagus Festival

Just down the road from Sac...

April 27-29th
http://asparagusfest.com/

Rice Flour And Green Pea Flour Bingka Cake

Rice Flour And Green Pea Flour Bingka Cake

Ingredients:
150 g rice flour
100 g green pea flour
10 g tapioca flour
150 g Castor sugar
1/2 tsp salt
4 cups coconut milk
2 screw pine leaves

Method:
1. Grease or oil a cake pan about 20 centimeter in diameter. Put aside.

2. Mix rice flour, green pea flour, tapioca flour with salt, sugar and coconut milk together.

3. Strain the mixture through a sieve to get rid of lumps.

4. Pour the mixture into a pot and stir till the mixture is thick and sticky. Cook over low heat to prevent the mixture from burning .

5. Pour the mixture into the prepared greased tin. Use a spoon to level the mixture.

6. Bake the Bingka cake for 40 minutes in an oven at about 200 degrees Celsius.

7. When cooked, cool the cake thoroughly before cutting into small pieces.

A Night of Bon Iver & Meyer Lemon and Rosemary Cookies

A Night of Bon Iver & Meyer Lemon and Rosemary Cookies

Last night's date night is probably one of my favorite thus far. Even though I was in the throes of a crappy summer head cold, I was bound and determined that Mr.S. and I were still going to attend the Bon Iver show at Freeborn Hall. High on Afrin nasal spray and pumped full of Target's version of Sudafed, I was ready to go and have a grand time. Drippy nose and scratchy throat be damned. Even though we were probably a good 15 years older then most of the audience (gah!), we had a fabulous time at the concert. I can't say I liked the opening band but Justin Vernon and his crew rocked the house. His music was positively amazing (especially the fast, hard version of Blood Bank) and the light show was mesmerizing. The lights at times made you feel like you were looking at a sunset, or trapped under the Earth's surface or one even reminded me of the jellyfish exhibit at the aquarium. Ok, maybe my descriptions sound a bit crazy (could have been the cold meds), but the lights like the music were awesome. Anyhow, when we got home I felt mellow but simultaneously wired...mellow from hearing a full set of Bon Iver tunes, yet wired from being at a concert. Regardless, the end result was I couldn't sleep...so I decided to put that extra energy to good use and fiddle around some in the kitchen. I had plucked a few Meyer lemons from my tree this weekend, in what I presume will be the last of this season's harvest, I paired them up with some fresh rosemary I picked up at the farmers market on Sunday and made some of these delicious Meyer Lemon and Rosemary cookies. They turned out scrumptious...not bad for some midnight baking! And yes, I did play some Bon Iver while I baked. It seemed wrong not to. :)

Meyer Lemon and Rosemary Cookies (adapted from a recipe by Miss Sophie)

Ingredients

2 sticks butter, room temperature

¾ cup sugar

1 egg

1 teaspoon vanilla (extract or paste)

1 tablespoon fresh rosemary, finely chopped

2 teaspoons grated Meyer lemon zest

2 ¼ cups all purpose flour

½ teaspoon salt

Sugar for dusting


Instructions

- In a stand mixer, cream butter and sugar thoroughly. Add egg and vanilla, mix well. Then add fresh rosemary, lemon zest,  salt and flour. Mix well.

- Divide dough in half and shape into two logs. Roll logs up in wax or parchment paper. Chill for at least 1 hour. (I threw mine in the freezer for an extra 15 minutes.)

- Preheat oven to 375 F. Cut logs into ¼ inch slices, roll in sugar and place on silicone baking mat. Bake for 12-13 minutes or until the edges are golden brown.