Re; Photos

Chicken with Peppers
by Patty


Chicken simmered in fresh tomato sauce, garlic, and 5 kinds of peppers from the garden (anaheim, yellow chile, red bell, green bell and serranos.)

Classic Banana Bread
by Patty

Recipe from a recent issue of Cooking Light Magazine. This is very very good.

Strawberry Smoothie by Patty
In a blender, blend fresh strawberries, apple juice and orange juice.

Mmmmmmm.............

Chargrilled Chicken
Grilled Corn and Pepper Salsa
Coconut Peanut Sauce
By Patty

Chargrilled Chicken marinated in pineapple juice, lite soy sauce, garlic, ginger, lemongrass, serrano peppers, anaheim peppers, and peppercorns. Blend marinating ingredients in blender and marinate chicken for 6 hours or overnight.

Grilled Corn & Pepper Salsa: Chargrill anaheim peppers, yellow chile peppers, and sweet corn.
Chopped all grilled vegetables, add minced garlic, golden boy tomatoes, onions and cilantro. Squeeze some lemon and season with salt and pepper

Coconut Peanut Sauce: Boil unsweetened coconut milk, peanut butter, soy sauce, sambal, fish sauce, & sugar and some water. Season with salt and pepper.

Today' Lunch

Tomato Basil Soup Served with Toasted French Baguette Topped with Golden Tomato, Goat Cheese and Fresh Basil
by Patty

Having all these fresh tomatoes from our garden, today I started to make a batch of tomato sauce to be frozen for future use. Then I thought, I could fix a nice small pot of tomato basil soup since I also have some fresh basil from the garden. I also prepared some toasted baguette topped with goat cheese, golden tomatoes and fresh basil. Drizzle the soup and baguettes with extra virgin olive oil.

Grilled Corn, Pork Chops and Onions

Raspberry Bread Pudding by Patty

I have officially od'd on raspberries! Thanks to our garden that has produced so much this season. Anyway, I got this Jacque Torres Bread Pudding Recipe from foodnetwork.com. It's easy and it's very good!



Before Baking


Done!

Haricot Verts with Prosciutto and Shallots
Stripe Bass en Papillote
by Kristine

Orange Chicken
by Patty

Cut chicken breast in small pieces. Dip in beaten egg, and coat with flour and corstarch mixture. Prepared tempura batter mix can also be used. Fry until golden brown in hot oil. Set aside. In a small bowl, mix lite soy sauce, orange juice, vinegar, sugar and some salt. Set aside. Sauce is made with minced ginger and minced garlic sauteed in some hot oil. Add green onions, the sauce mixture and some chinese cooking wine. Thicken the sauce with cornstarch dissolved in some water. If sauce gets too thick, thin with canned chicken broth or water.

Tortilla Soup
by Patty

I used homemade chicken broth to make this soup. Shred and save the meat for later. In a large pot, saute garlic and some cut up corn tortilla. Add broth. Simmer for about 5-8 minutes. Remove from heat. With an immersion blender, puree the corn tortilla in the soup. You can do this in your blender if you prefer. Add the shredded chicken meat. Season with coriander, cumin, chili powder or any mexican seasoning from your pantry. I also added some pepper flakes. Serve hot in a bowl, top with diced avocado, minced cilantro, fried tortilla strips and fresh squeezed lime juice. Topping with shredded cheddar cheese is optional.

Gianna's Chocolate Whipped Cream Cake
by Patty

This is by far the best chocolate cake recipe I have ever tried. I got the recipe from the May 2005 issue of Country Living Magazine. I don't like putting recipes here, cause I usually don't have any or I don't follow them. But, I'll be glad to share this one if you're interested. Let me know if you want the recipe.

Beef Broccoli Stir Fry
by Patty

I used thin slices of rib eye steak for this stir fry for its nice flavor and tenderness. In a bowl, combine minced ginger, garlic, chinese cooking wine, lite soy sauce, sugar, chili sauce and oyster sauce. Add the thin slices of rib eye and set aside. In a hot wok, add oil, saute minced ginger, garlic and scallions. Add broccoli and carrots and saute for a couple minutes. Remove broccoli and carrots to avoid overcooking. In the same hot wok, add marinated beef, stir fry until halfway done, add some chicken broth, and the broccoli and carrots. Make a slurry of cornstarch and water and add this to the wok to make the sauce thick. Serve with freshly steamed jasmine rice.

Smoked Salmon Maki
by Patty
Smoked salmon, , julienned cucumbers and avocado are rolled with sushi rice in nori (seaweed paper). Serve with lite soy, red pickled ginger and wasabi. Yummy!

Oshi-Sushi with Ebi (Shrimp) and Spicy Maguro (Spicy Tuna)
by Patty
These pressed sushis (not rolled) simply came about because I didn't have any Nori in my pantry. Both were made with sushi rice (seasoned with mirin), layered with sliced avocados and minced cucumber. The shrimps were simply boiled, while the raw tuna was seasoned with mayonnaise and togarashi (japanese hot pepper). Serve with Wasabi paste, Beni Shoga (red pickled ginger) and light soy. Great with hot green tea.

Empanadas Colombia
by Patty

If you love Colombian empanadas you have to try this. I stumbled upon this recipe at Nika's Culinaria, a blogista here at Blogger. Her recipe and instructions inspired me to make this dish I've been longing to have. There are a few steps involve to make them, but I gotta tell you, it was worth all the effort. Any filling leftover can be frozen for later use.

Mini Sausages in Puff Pastry
by Patty

These make a great afternoon snacks for kids (and adults)! Mini smoked sausages are wrapped in puffed pastry that are cut into triangles then baked. Honey mustard or spicy mustard can be used for dipping. They also taste great just the way they are.

Mesquite Chicken Salad
by Patty

Cut chicken breasts into flat pieces, season with any dry mesquite seasoning and dip into beaten eggs. In a plate, pour some panko crumbs (Japanese bread crumbs). Coat the chicken with the panko and pan fry until done. Plate over your favorite salad greens. Best with ranch or honey mustard dressing.