Tuesday, April 17, 2018

Korean Pumpkin Porridge (hobak-jook)






Found another delicious recipe to make using Seminole pumpkins!




I didn't add any white sugar. The brown sugar and the seminole pumpkin gave it the perfect amount of sweetness that I enjoyed.

Ingredients

1 1/2 -2 lb pumpkin, seeded and peeled
3/4 C sweet rice or short grain rice
4-5 C water
3-4 Tbsp white sugar
3-4 Tbsp light brown sugar
salt to taste

Directions

1-Rinse the rice a few times and soak in a big bowl for at least 1 hour (overnight is even better).

2. Slice the pumpkin and put them in a big pot with 4 cup of water. Boil and cook until the pumpkin gets very soft and tender. Puree them with hand blender or in a food processor (Do not discard the broth).

3. When the rice is fully soaked and hydrated, drain . Put rice in a food processor with a little bit of water and puree.

3 Combine the rice puree, pumpkin puree with its broth in a big pot over medium heat, Keep stirring so the rice won't stick to the bottom of the pot, cook for about 5 minutes. Add more broth(water) if the porridge feels too thick. Add sugars and salt to taste, cook for 5-7 more minutes stirring often until the rice granules feels soft.

4 Taste the porridge and adjust sweetness according to your taste. Do not overcook the porridge.

Recipe from Beyond Kimchi













Saturday, April 14, 2018

Wednesday, April 4, 2018

No Bake Key Lime Pies



Christina, from the Live Oak Library found this recipe on Eat, Drink, Love site. It's no bake, delicious and easy to make.

Ingredients:

 15 mini frozen phyllo cups ( thawed)
5 ounces plain cream cheese, softened
1/4 cup fresh key lime juice
1 tablespoon key lime zest

1/2 cup sweetened condensed milk



Directions:

 Beat together the cream cheese, key lime juice, zest,  condensed milk until well-combined in a medium sized mixing bowl. Spoon about 1-1/2 tablespoons each of the filling into each phyllo cup.

Place into a tray or container in the fridge. Covered and chill for about 4-6 hours. Spoon or pipe whipped cream on top of each cup if desired.

Tuesday, March 27, 2018

Where cinnamon comes from


There are a few different varieties that are "cinnamon." The stuff we get in the US normally is from those thicker, smaller curls (cassia). The stuff in the Video looks more like the "hotter" Vietnamese type (sometimes called "Ceylon" or "true" cinnamon).

The sticks you buy in stores is just cinnamon oil mixed with sawdust, then pressed into shape. Real cinnamon bark is flaky.

Many in the US call it 'Mexican cinnamon' because Ceylon is used primarily for Mexican food while cassia (the cheap stuff) is used for basic cinnamon needs in the US.


Cassia is very strong and spicy, it isn't fake cinnamon. It's still part of the cinnamon family. It's just cheaper and easier to harvest. Ceylon is more delicate and mildly sweet, far better tasting

Monday, March 26, 2018

Sweet Potato and Collard Hash- Instant Pot Recipe


Gabe bought me an Instant Pot. I'm not someone who approaches change or something new with a smile. 

The IP was a positive change in regards to Gabe helping me cook. We have made BBQ  Ribs,  Turkey Stock. Hot Chicken Wings. Everything has been very good so far.

My collard greens from the garden are huge, the weather is quickly warming up and I need to use them before they bolt. This recipe is delicious and know what recipe most of the greens will be going into.

Ingredients:

2 tablespoons olive oil
1 cup finely diced red onion
2 medium sweet potatoes, peeled, small diced
1 bunch collards, stemmed and roughly chopped
1/2 teaspoon smoked sweet paprika
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup chicken stock


Directions:

1- Heat olive oil in the pressure cooker on the saute setting. Add the onion and garlic and cook until almost translucent- about 4 minutes. Add sweet potatoes and cook until golden- about 5 minutes. Add collards in bunches and cook until wilted- about 5 minutes. Add paprika, cayenne, salt and pepper- for one minute.

2- Add chicken broth ( you can use water but I find the broth gives it extra flavor).

3- Cook on Manual  with high pressure for 6 minutes. Use quick release and remove lid.

4-Return the pressure cooker to saute to recrisp the outside of the potatoes and reduce any extra liquid- about 3 minutes.

Note: I know many may not own an pressure cooker. I no longer buy cookbooks and need to keep recipes I find, thus I will be adding more IP recipes when I find a good one. 

Recipe from- Southern Recipes For The Modern 7 in 1 Electric Pressure Cooker









Monday, March 19, 2018

Sometime trash can be a treasure



This quilt was recently featured at the Trenton, Florida Quilt Show.

The story of the quilt is amazing. It was at a yard sale in a black trash bag. Someone looked in the bag and saw the quilt and asked how much and they told her ten dollars!!!

It's a huge quilt! It could easily fit on a king size bed. The squares are also hand sewed. If you look closely a heart is in the right hand corner of each square.


Tuesday, March 13, 2018

Reuben Soup



I wanted to share this delicious recipe from Carole Brown.

She kindly invited me to her church for a soup luncheon and everyone told me I had to try Carole's soup. I was lucky there was some left! It was a favorite and went fast. 

Hope you enjoy it as much as I did.


Ingredients:

1/2 cup chopped onion
1/4 cup chopped celery
3 tablespoons butter
1/4 cup flour ( unsifted)
3 cups water
 4 teaspoons Beef flavored bouillon
1/2 pound shredded corned beef
1 cup drained sauerkraut ( squeeze out all the liquid)
3 cups half and half
12 ounces shredded Swiss cheese ( 3 cups)


Directions:

Cook onion and celery in butter until soft. Gradually add in flour adding water and bouillon. Bring to a boil, reduce heat and simmer. Uncover for 5 minutes

 Add remaining ingredients and cook for 30 minutes until slightly thicken. stir frequently.



                The lovely Carole and her delicious soup