Sunday, September 25, 2011

A High Quality Vodka Drink

Limelet
1.5 oz high quality (best  you can get potato based, less salicylates) Vodka
1 oz Simple Syrup (boil 1/2 cup water with 1/2 cup sugar until disolved. Let cool.)
0.5 oz Fresh Lime Juice
Combine over ice in a tall glass.
* Note lime peel in drink in photo. Do not leave in the peel.  The peel is high in salicylates.  DO NOT consume more than one drink per hour, or more than 3 in one evening, and prefably stick to just one or two.  This will give your body time so assamilate the salicylates and histamines, and keep you from looking like the fool so that when you fall asleep, you (hopefully) won't be snooring with snot running out of your nose.  Pay attention to your body.  If you start to feel stuffy, switch to water, and don't have another drink!!!

Sushi Time: for more images visit http://www.sushifusion.com.au/roll.htm

Ingredients

  • 6 sheets nori
  • 2 cups sushi rice, recipe follows
  • 2 ounces sushi-grade tuna, cut into1/4 by 1/2 by 3-inch strips
  • 2 ounces sushi-grade salmon, cut into1/4 by 1/2 by 3-inch strips
  • 1 very thinly sliced cabbage
  • 1 carrot, peeled and julienne
  • 3 scallions, sliced long into quarters (long quarters).
  • 2 avocados, thinly sliced
  • Organic soy sauce - NO EXTRA SEASONING and powered wasabi with NO FOOD COLORING.
  • Toasted sesami seeds or asian sushi "sprinkles" (check ingrediants for dye or artificial flavors and avoid).
  • Optional: fresh cream cheese, flying fish roe, quail egg, enoki mushroom (all easily found at any asian market). Try "cowboy sushi" made with thinly sliced organic fed beef or chicken... or desert sushi made with mango, avacado and a thin spread of cream cheese and sesami seeds. *all of these ingrediants have moderate+ amounts of salicylates.  Use sparingly depending upon your sensativity level.

Directions

Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne vegetable, scallion or avocado along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, wet the end of the nori roll so that it will stick to your rice-filled roll.  Then continue rolling, and apply gentle but firm pressure to the roll with your fingers to make the roll firm. When finished, dip a very sharp knife in water, and slice the roll in half, then cut both rolls twice to make 6 (to 8) equal sized pieces. Repeat this process with the salmon and various fillings, nori and rice.

Sushi Rice:
5 cups short-grain sushi rice
6 cups water
1/2 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.

Optional sauce: Mix 1/8 cup mayo, two sashes of soy sauce, 1 tbl of white sugar and 1tbl prepared wasabi.  Use on the inslde or outside of the roll for extra flavor.  See photos #38 and #39.

ALSO  NOTE: if soy sauce has too much sodium for you, try a squeeze of lime with your sushi! ENJOY!!!

No you can't pig-out on these yummy LIME COOKIES, but a few won't hurt!

Lime and

Rice Flour/Cornmeal Cookies with Citrus Glaze



Picture of Lime and Cornmeal Cookies with Citrus Glaze Recipe 



Yield:
12 to 14 cookies
 
 Ingredients

Cookies:

  • 1/2 stick unsalted butter, at room temperature
  • 1 cup sugar
  • 1 egg, at room temperature
  • 5 tablespoons fresh lime juice (2 to 3 large limes)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups rice flour, plus extra for dusting
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt

Glaze:

  • 1 1/3 cups powdered sugar
  • 5 tablespoons fresh lemon juice
Special equipment: 3-inch round cookie cutter, or, use the open end of a cup.

Directions

For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside.

In a food processor, pulse together the butter, sugar, and lime zest until combined. Add the egg, lime juice, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes.

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes.

For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest, and lemon juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving.

Ingredients

Cookies:

  • 1/2 stick unsalted butter, at room temperature
  • 1 cup sugar
  • 3 large limes, zested
  • 1 egg, at room temperature
  • 3 tablespoons fresh lime juice (2 to 3 large limes)
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups rice flour, plus extra for dusting
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt

Glaze:


Directions

For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside.

In a food processor, pulse together the butter, sugar, and lime until combined. Add the egg, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes.

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes.

For the glaze: In a medium bowl, whisk together the powdered sugar and lime juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving.

Monday, September 19, 2011

Organic Grass Fed Beef Pot Roast

Directions:

  1. 1
    Preheat oven to 325 degrees.
  2. 2
    Heat dutch oven on medium high heat. Add oil. Salt  roast. Brown roast on all sides. About 12 minutes (2 minutes per side -- don't forget the ends).
  3. 3
    Slice onion into half rounds and brown in dutch oven. Add peas, carrots and chicken broth.
  4. 4
    Replace pot roast and juices. Nestle roast into the center and bottom of pan. Add potatoes and garlic  around edges of roast. If you dont want whole potatoes/garlic, then omit, and make garlic potatoes on the side, mashed --
  5. 5
    Cover with lid and put in oven. Reduce oven temperature to 300 degrees.
  6. 6
    Cook until fork tender. Approximately 4 hours

Read more: http://www.food.com/recipe/pot-roast-282075#ixzz1YNmlYU7a

Potato and Leek Soup Pesant Style

Directions:


  1. 1
    in a large pot combine leeks and potatoes and flour and cook in butter until leeks are transparent.
  2. 2
    add chicken broth and cook until potatoes are fork tender, probably about 30 minutes depending on how big or little you cut your potatoes, stir occasionally to prevent sticking
  3. 3
    add half and half until the soup turns creamy color
  4. 4
    salt and pepper to taste.

Cabbage Soup with milk

Directions:


  1. 1
    Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots.
  2. 2
    Heat the oil and butter in a saucepan over medium heat. Add the vegetables, sugar, salt. Stir well, then cover and cook 25 min over very low heat.
  3. 3
    Pour in the broth, bring to a boil, then cover and simmer 15 minute Pour in the milk, then adjust the seasoning.
  4. 4
    Ladle the soup into bowls and serve.

Stuffed Cabbage with Ricotta

  • 1 lb ground beef
  • 1 teaspoon salt
  • 1/2 cup regular white or brown rice, uncooked
  • scallion, finely chopped
  • 2 ORGANIC FREE RANGE eggs, beaten1 teaspoon sugar
  • 1 head cabbage
  • Ricotta cheese 
  • 1/2 cup finely chopped celery
Directions:

  1. 1
    Mix ground beef, salt, rice, scallion, celery, sugar and eggs all together.
  2. 2
    Core cabbage and place in steamer till leaves are tender and able to be pulled off easily.
  3. 3
    Peel off what you can and return to steamer till other leaves can be pulled off easily -- repeat till leave get small.
  4. 4
    Stuff cabbage leaves with meat mixture till all meat is gone, and spoon in one large spoonfull of Ricotta cheese. judge amount by size of leaves.
  5. 5
    Shred rest of cabbage into large roasting pan
  6. 6
    Put rolls on top of cabbage

  7. 325 for 3 hours.

Cabbage Soup (Russian Version I)

Shchi (cabbage soup) had been the predominant first course in Russian cuisine for over a thousand years. Although tastes have changed, it steadily made its way through several epochs. Shchi knew no social class boundaries, and even if the rich had richer ingredients and the poor made it solely of cabbage and onions, all these "poor" and "rich" variations were cooked in the same tradition. The unique taste of this cabbage soup was from the fact that after cooking it was left to draw (stew) in a Russian stove. The "Spirit of shchi" was inseparable from a Russian izba (log hut). Many Russian proverbs are connected to this soup, such as Shchi da kasha pishcha nasha (Russian: Щи да каша — пища наша, "Shchi and porridge are our staples"). It can be eaten regularly, and at any time of the year.
The richer variant of shchi includes several ingredients, but the first and last components are a must:
  1. Cabbage.
  2. A chicken.
  3. Carrots
  4. onions, celery, garlic
  5. apples
Boil an organic chicken to make broth. Add salt to taste.  Add all of the above ingrediants, let simmer.  Then let cool to allow flavors to blend.  Reheat only the amount you plan to immediately eat.  It will go bad quickly. . It is eaten with rye bread.