... I have abandoned ye of late.
Technical difficulties continue to hamper my online life. Soon this shall be fixed!
Tuesday, February 26, 2008
Saturday, January 26, 2008
... or maybe not
Low on flour, so no bread yet.
Out of shrimp, too. *harrumph* Looks like it's chicken instead.
At least we had enough flour to make cookies. Yay for cookies! (Almond choc. chip!)
Out of shrimp, too. *harrumph* Looks like it's chicken instead.
At least we had enough flour to make cookies. Yay for cookies! (Almond choc. chip!)
More bread + the shrimp of wonder and goodness
Starting another loaf of the No-Knead Bread (a.k.a. the only bread I know how to make) today. Pics tomorrow, once it's baked. Today is just mixing the dough together and letting rise overnight.
This one turned out really, really lovely last time using a white/wheat flour blend. Golden interior and slightly nutty flavor. I think I might rest it in corn meal this time instead of plain flour, see how that goes.
In the meantime, please enjoy this lovely Ginger-Chili Shrimp recipe. It's by Meena of Hooked on Heat. This is the one that really got me started heavy into cooking again. I was dabbling a bit over spring and summer, but once fall hit and I found myself indoors more and I made this, it was all over. It's really simply, really delicious, and really might be what I have for dinner again tonight....
These pics are from last November, from the first time I made it. The images are a bit dark. I've not had my laptop since abou this time, so I was not able to lighten them up before posting. We've had the shrimp many times again since, and it has never failed us.
Frying the marinated shrimp
Sauteeing the onions in ginger-y oil.
Add soy, tomato, chili flakes, make with the num!
Putting it all together
Dinner is served!
Original post here: http://www.hookedonheat.com/2007/02/14/conquering-demons/
This one turned out really, really lovely last time using a white/wheat flour blend. Golden interior and slightly nutty flavor. I think I might rest it in corn meal this time instead of plain flour, see how that goes.
In the meantime, please enjoy this lovely Ginger-Chili Shrimp recipe. It's by Meena of Hooked on Heat. This is the one that really got me started heavy into cooking again. I was dabbling a bit over spring and summer, but once fall hit and I found myself indoors more and I made this, it was all over. It's really simply, really delicious, and really might be what I have for dinner again tonight....
These pics are from last November, from the first time I made it. The images are a bit dark. I've not had my laptop since abou this time, so I was not able to lighten them up before posting. We've had the shrimp many times again since, and it has never failed us.
Frying the marinated shrimp
Sauteeing the onions in ginger-y oil.
Add soy, tomato, chili flakes, make with the num!
Putting it all together
Dinner is served!
GINGER-CHILI SHRIMP
Prep time: 20 min Cooking time: 10 min Serves: 2
15-20 large
1 medium
1 tbsp
1 tbsp
2 tbsp
1 tbsp
1/4 tsp
1/4 tsp
1 tsp
2-3 tbsp shrimp, peeled and deviened
onion, finely sliced
ginger, finely chopped
tomato paste
soy sauce
lime juice
turmeric powder
red chili powder
crushed red chili flakes
light cooking oil
salt, to taste
chopped green onions, for garnish
MARINATE shrimp with turmeric, chili powder and lime juice for 20 minutes. Fry in a bit of oil till crisp on both sides. Set aside.
HEAT remaining oil and saute ginger till fragrant. Add onions and fry for a few minutes till tender and pink.
ADD chili flakes, salt, tomato paste and soy sauce, and stir-fry for a few minutes till it starts to give out oil from the sides. Add shrimp, and stir fry for a minute or two blending spices well.
GARNISH with chopped green onions and serve alongside plain rice and a large pitcher of ice-cold water.
Original post here: http://www.hookedonheat.com/2007/02/14/conquering-demons/
Wednesday, January 23, 2008
Another post, another project
On an lj post I made yesterday, a friend of mine mentioned in comments a site called Thing-a-Day. The idea is that for every day of the month of February, everyone who's registered on the site will post something they made that day. It can be anything and the post can just describe it, show a picture or video, link to it, etc.
I figured, what the hell, why not? If I have anything, it's time on my hands and a desire to be more creative. So, I registered and made my first post:
my intro there
I imagine a number of my things for February are going to be things I have cooked and will thus also be posted here. With pics on my flickr and those will also be in the flickr thingaday2008 group. Yikes, now I'm confused.
I also posted a link here from my lj, making the circle complete. Or something. Hopefully, I did not just open a portal to hell....
I figured, what the hell, why not? If I have anything, it's time on my hands and a desire to be more creative. So, I registered and made my first post:
my intro there
I imagine a number of my things for February are going to be things I have cooked and will thus also be posted here. With pics on my flickr and those will also be in the flickr thingaday2008 group. Yikes, now I'm confused.
I also posted a link here from my lj, making the circle complete. Or something. Hopefully, I did not just open a portal to hell....
Tuesday, January 22, 2008
New Year, New Blog, New Post
[It's late. I just finished adding things and moving things around here so that I like them. Too tired to say much, but since the number 22 is important to me, I wanted to get my first post in today.]
Welcome to Tartan Shopping Trolley. Your hostess for this--and every other--evening is Elizabeth--a.k.a. dyslexia, as many of you know me.
I'll mostly be sticking to food stuff here. If you want more, check out my much older lj or come find me on facebook. Or, just shoot me an email. I love getting email. [See profile for address.]
As it says in the wee bio off to the left there, I never really learned how to cook as a child. I learned to make a few things--some more edible than others--but not to really cook. In the late 90's, I gave cooking a shot for a little while. That all started with Deborah Madison's Vegetarian Cooking for Everyone1 and the most heavenly pot of Potato Parsley Soup I have ever met. Life got a tad crazy and my kitchen adventures fell by the wayside. But now I'm back, armed with the meager knowledge gained lo those many years ago, a taste for good eats, and no fear.
And I'm bringing you all along for the ride! Yummmmm....
1 No, I wasn't a veg then, nor at any point in my past. I'm not gonna say never, but let's say it's highly doubtful I'll ever forgo the meats entirely. I just love them too much!
Welcome to Tartan Shopping Trolley. Your hostess for this--and every other--evening is Elizabeth--a.k.a. dyslexia, as many of you know me.
I'll mostly be sticking to food stuff here. If you want more, check out my much older lj or come find me on facebook. Or, just shoot me an email. I love getting email. [See profile for address.]
As it says in the wee bio off to the left there, I never really learned how to cook as a child. I learned to make a few things--some more edible than others--but not to really cook. In the late 90's, I gave cooking a shot for a little while. That all started with Deborah Madison's Vegetarian Cooking for Everyone1 and the most heavenly pot of Potato Parsley Soup I have ever met. Life got a tad crazy and my kitchen adventures fell by the wayside. But now I'm back, armed with the meager knowledge gained lo those many years ago, a taste for good eats, and no fear.
And I'm bringing you all along for the ride! Yummmmm....
1 No, I wasn't a veg then, nor at any point in my past. I'm not gonna say never, but let's say it's highly doubtful I'll ever forgo the meats entirely. I just love them too much!
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