Salsa

2 cups chopped tomatoes
¼ cup chopped red onion
¼ cup chopped yellow onion
2 TBSP diced green chiles (from a can)
2 cloves garlic chopped
~3 TBSP chopped cilantro
Small amount of chopped jalapeño pepper (to your taste)
Juice from one lime
1 TBSP olive oil
½ tsp ground cumin
Salt and Pepper

Place everything in a food processor, chop a little until everything is blended yet still chunky.

As of 8/13/22

Garmugia (Tuscany Vegetable Soup)

Garmugia is pronounced “gara muja”.

Click on pic to enlarge

½ cup sliced spring onions or scallions
⅔ cup asparagus (reserve the tops until later)
⅔ cup lima beans or fava beans
¾ cup green peas
¾ cup quartered artichokes
½ cup diced pancetta
3 cups water
2 cloves garlic minced
½ cup dry white wine (optional)
EVOO
Salt and pepper

Place all in a crock-pot and cook on low for 6 hours.

I served this with focaccia bread.

As of 7/23/22

Lemon Icebox Pie

8 oz. container cool whip

12 oz. cream cheese (room temp)

14 oz. can sweetened condensed milk

½ cup lemon juice (freshly squeezed)

Zest of 1 lemon (reserve some to place on top)

1 tsp vanilla extract

1 10” prepared graham cracker crust

In a large bowl using a hand mixer and mix all the ingredients except the cool whip and small amount of reserved lemon zest.  After is all is whipped smoothly had the cool whip, fold in and then use the hand mixer and make smooth.  Add to the 10” pie crust.  Sprinkle with reserved zest.  Place covered in the ice box until cold.

As of 7/14/22

How to make Tuna Helper Better

This is an easy meal when you are in a pinch. We use the oven to make this instead of the box directions.

Ingredients:
Box of Tuna Helper
2 cans of chunky albacore tuna (drained)
1-1/3 Cups cold milk
1/2 cup dry white wine
1 small 4 oz. can of sliced mushrooms (drained)
1/4 chopped red bell pepper
3 chopped scallions
1/2 cup frozen peas
Grated Parmesan cheese and also grated block Parmesan or both (Or whatever cheese you like)
Dash of oil

1/2 cup of Panko either with herbs or plain
4 TBSP butter

In salted water boil the box spaghetti noodles for exactly 12 minutes then strain.
Add the sauce package to the cold milk and dry white wine and stir.
Add everything but the Panko and butter to a 2 1/2 Qt. covered Corning ware oven proof pan and mix well.
In a fry pan meat the butter and turn off the heat. Add the Panko so the Panko absorbs the butter but does not brown. Layer the Panko on top.

In a 425° oven center rack cook covered for 15 minutes. Remove the lid and cook another 30 minutes.
Serve

Moo Shu Pork Rolls

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I love this recipe.  First start with the Mandarin pancakes.

100_6175Mandarin Pancakes (for 16 pancakes)
• 160 gr. flour flour
• 90 gr. cup boiling water
•  dash salt
• 2 TBSP veg oil

In a mixing bowl put the flour and gradually stir in the water, mixing to make a thin batter.  Work the dough until smooth.  Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.  Place your finger in the center and create a donut.  Roll out to 1/4-inch thickness. Cut into 1/2 inch rounds.  Brush a small amount of oil on top of 1 round.  Place another round on top and press together.  Continue this process and stack 8 rounds.  Roll the rounds together to form a circle about 6 or 7 inches in diameter. Heat a large pan with water and place a bamboo steamer in it and steam the pancakes 15 minutes over medium heat.  Pull pancakes apart and again stack.  Place a 6″ bowl over the center of the stack and with a knife cut perfectly round pancakes.  Store pancakes in a zip lock bag until ready for use.  Here is a video on how to make pancakes:

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Moo Shu Pork

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Ingredients (for two people)
1/2 pound Tenderloin pork, julienned
1 TBSP minced garlic
1 TBSP minced ginger
1 cup sliced shiitake mushrooms
2 cups shredded Napa Cabbage
1/2 cup bamboo shoots, julienned (may use canned that have been rinsed well in cold water)
1/2 cup Hoisin sauce
1 egg, beaten lightly
1/2 bunch scallions, chopped
1 dash of soy sauce
1 dash of Shaoxing Cooking Wine – if available
Veggie oil

Directions
1. In a wok filled with 31TBSP oil, bring to high temperature and add the pork. Quickly stir around the pork and cook until lightly browned. Remove, strain pork and set aside.

100_62092. Leave 1 tablespoons of oil in the wok and return to high heat. Add egg to hot oil and scramble. Set them aside with cooked pork.

100_62123. With remaining oil in wok, stir fry the garlic, ginger, shiitake mushrooms until soft, about 2-3 minutes and the soy sauce and wine. Remove and set aside.

100_62114. Add the cabbage, bamboo shoots and scallions and continue stir frying 2-3 minutes.

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5. Add back all previously cooked ingredients.
6. Add the hoisin sauce and check for flavor.
7. Meanwhile, reheat the pancakes until hot 20 seconds in microwave
8. Lay individual pancakes on plates and top with Moo Shu Pork

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As of 7/9/22