You may have noticed that lately I haven't been the faithful blogger I once was. My life has changed so much in the last year and along with it, so have my priorities. I still love to craft and cook. In fact I find myself doing it even more lately. What I find though is I don't have as much time to document my various projects. I want to keep my blog going since it's a great way to keep a record of the things I've done (when I remember to post pictures). I've also met some amazing people through the world of blogging. I just don't want to feel the pressure to have to blog anymore. So, I will be retiring my Monday meal feature. Oh, I'll still share recipes from time to time, of course. I'll still post about my crafting too, I just am going to be honest and say that I don't have to ability to do it all and for now blogging is going to be less of a priority. I hope that you all will still stop by occassionally and see how I'm doing, I'll still be here.
Wednesday, November 10, 2010
Monday, November 8, 2010
In an effort to scale back on my dining out expenditures, I have been trying to cook more takeout style food at home. It's cheaper and healthier. Here's a do at home version of Asian Lettuce recipes.
16 Boston Bibb or butter lettuce leaves
1 pound lean ground pork (or beef)
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickeled ginger
1 tablespoon rice wine vinegar
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
shredded carrots for topping
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger and vinegar to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat and top with carrots, enjoy!
Sauce for dipping
1 tsp seasame oil
2 tsp soy sauce
2 tbsp rice vinegar
1 tbsp chili paste
Mix together in blender and serve.
Monday, November 1, 2010
Here's a recipe for you to put in a jar and give as a gift. Not only is tasty, but it looks pretty too.
5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.