I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Before the pandemic Lyn would make these and freeze so she would have a quick breakfast she could have here or at work.
In muffin tin in oven. Thin slice of ham. I get Ultra thin from Whole Foods or can use any breakfast meat on bottom. Then put leaf of spinach or basil ove another herbs, drop egg into cup, sprinkle with spice. I like Trader Joe’s everything but the bagel spice. Bake 350 for about 20 minutes. Viola!
To reheat when frozen 30 second depending on the microwave.
It happened and during this pandemic. After what 3 months we broke down and needed something to eat that someone else prepared. Now visions of steak dinner, big Italian meal, Thai are roaming around our heads but our final decision ended with Kugel’s Deli A small always packed New York Style Deli. I got corned beef (lean, I had a physical coming up next week) and Lyn got the roasted turkey both on marble rye We order pickup and enjoyed the meal at home. Lyn loves the roast turkey you can watch them carve right form the turkey if you stand in the right spot.
I had to borrow a picture from their web since we gobble both our sandwiches down.
This year I kind of went crazy with the start from scraps, what i mean by this is you take parts of your veggies and root them. Scallions, tomatoes, Celery, lettuce, bell pepper and squash to name a few. This year I kind of went nuts. I think i only bought maybe 3 seeds or seedlings for the garden. Not having a good spot for a garden because of all the trees I also grabbed two raised beds. That is another story it took literally months with the pandemic to find someone who had them in stock and were shipping.
Anyway Scallions, Celery, lettuce saved the bottoms and placed them in a little water until the roots took and they started to grow and then transplant outside. Misfits Market came in handy for this. Hey, if you decide to try use my code we both save COOKWME-FG1DCQ. Anyway I’m picking tomatoes, Arugula, Lettuce, Herbs already. here is a montage of my work this year.
As you may know we belong to Misfits which has been great help during these times. * If you decide to try use this code we both get a discount. COOKWME-FG1DCQ and when I saw the Jicama as a choice this week In grabbed it. It had been awhile since we discovered so i tried the ole faithful slaw and then tried chips and fries. I recently had made sweet potato chips so figure what the heck.
Jicama (HEE-kah-ma), sometimes referred to as yam bean, Mexican turnip, or Mexican potato, is an edible root vegetable native to Mexico.
The vines of the jicama plant can grow up to 20 feet in length, but the leaves and seeds are actually toxic. The root is the only edible portion of the entire plant—the tough brown skin that gives way to juicy, white flesh on the inside. The flavor is sweet and starchy—think of a cross between a water chestnut and an apple.
Many call jicama a superfood, equating it with kale, acai berries, and quinoa. Jicama, along with sunchokes, packs a prebiotic called inulin, a big contributor to a healthier gut. In addition, jicama is rich in Vitamin C and Vitamin A. Lastly, jicama is naturally low in calories, making it a smart starchy substitute for those watching their weight.
Salad or slaw depending on what you want to call it
1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped (optional)
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl.
Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.
2 Let sit a half an hour before serving.
Fries and Chips
Tried these in oven and Air-Fryer watch closely they will burn quickly
These are best served warm but did reheat nicely. You won’t get them super crispy but they good.
16 ounces Jicama, peeled and cut into medium sized fries (1 pound)
1 tablespoon Olive Oil
1 tablespoon Fresh Lime Juice
1/4 teaspoon Salt
1/8 teaspoon Chipotle Chili Powder
1/8 teaspoon Onion Powder
1/8 teaspoon Paprika
Preheat oven to 400°F.
In a small bowl, combine spices. Gently toss the jicama fries with the oil and lime juice, then sprinkle with the spice blend.
Spread fries evenly on a baking sheet and bake for 25 to 30 minutes, or until fries are golden.
Serve immediately – they taste best hot out of the oven.
same as above but watch closely and I turned half way through both methods. Oh the oven I made on a rack and used convection
I’m back, healthy and cooking. It has been awhile, but I really did not stop just hid in the house like most others these days. Being a senior, I decided to take a break from the outside world work on the house, garden and have been volunteering for some Presidential and Senate campaigns. So, if you are getting those text asking who you might be voting for or are you registered before you hit delete or ignore it could be me asking the question be nice. Anyway, the other day we had Mike and Gail over for the first time since they became engaged. I cooked up a meal that was pretty good if I do not say so myself.
BBQ Vegetable kebabs of, yellow (summer) squash, zucchini, mushrooms, Onions yellow and, red bell pepper.
Teriyaki Steak tips from Dom’s the Patriots version is better in our opinion although these melted in your mouth. These I simply put on skewers and BBQed until done.
Herb rubbed Flank Steak see here this is one of our favorite recipes. I will add I have learned to rub off the marinade with paper towel and overnight marinating to 24 hours works best.
BBQ Corn- I soaked the corn in husk all day but I am sure 1 hour would work. Then BBQ on the grill for about 15 minutes. We were fighting a threat of a horrendous thunderstorm, SO Lyn took the husk off and wrapped in tin foil. Oh, the storm did happen we soon had a river in the road in front of the house, and it lasted for hours the storm and the river. It ahs been years since we saw storm to that extent.
Anyway, after a little discussion and the fact that we all had been symptom free and Gail who is back to work was tested negative a few days before, that masks were not needed. Thank goodness it is hard to drink wine with a mask. Wine and cooking are just a natural thing to me. Was a great evening.
Well look at that I’m babbling something my family expects from me.
Enjoy your summer and remember to check to make sure you are registered to vote it’s easy it takes seconds click below. Encourage your friends and family to double check.
Up front this would work better with bone in, and fresh rosemary but you have to do with what you have because running out to the grocery store to pick up one or two things thing is a tough decision these days, especially for seniors.
This week has been a pork week from sausage patties with our breakfast for supper last night to tonight’s 30 Minute Pork Piccata. See ther is the What’s for syndrom and its only 9:30 AM.
I had two boneless pork chops in the freezer from Butcher Box and since our last anniversary in Maine where I had Brined pork chop and have been playing with this to duplicate. Came close but not there yet. Anyway
I tried this with what I had, I should have cut the chops in half to make thinner but it still came out Ok. This is definitely a work in progress for me and can’t wait for my herb garden to start to flourish.
4 Bone-In Pork Chops, About 1/2 Inch Thick
1/2 Cup of Extra Virgin Olive OIl
2 Tablespoons Juniper Berries
1 Tablespoon Black Peppercorns
2 Tablespoons Chopped Fresh Rosemary Note: I had to use dried so I heated in oil first, fresh would be so much better
Use the back of a knife to crush the juniper berries and peppercorns.
In a heavy skillet, heat the olive oil over medium high heat along with the juniper berries, rosemary, and peppercorns until lightly smoking, then fry the chops for turning every minute, until no longer pink. 5-6 minutes estimated time.
Sprinkle with sea salt, and serve immediately.
BTW left over made great pork rollup for Lunch the next day.
It is amazing how hungry one gets when you are doing nothing. These days especially when it is raining or snowing, we do a lot of nothing, physically that is. Since my rainy day venues have been closed to casual walking and I’ll melt in the rain I fall into that trap. These days our thoughts go quickly to what’s for lunch or dinner even breakfast. I’ve always been an early riser but have extended this to 5 AM, I know half the day gone. Those early risers like me understand. Lately we have been trying to hold off on breakfast and find something that is filling and taste good. Any suggestions are welcomed.
Back in 2012 I gave into one of Lyn’s cravings and made Lyn’s Blueberry Oatmeal pancakes. They were good and on this last Saturday Lyn hinted about this recipe she had found by Julie Harrington for her weekly Sunday breakfast in bed. It was very good and surprisingly filling making lunch a small salad. Did not suppress the “What’s For …..” you got to have something to look forward to.
These oat flour pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!
1 3/4 cup oat flour (see notes)
1 tablespoon sugar
2 teaspoons baking powder
2 teaspoons cinnamon
¼ teaspoon salt
1 cup milk (or non-dairy milk of choice)
1 teaspoon vanilla extract
2 teaspoons apple cider vinegar (or white vinegar)
1 tbsp canola oil
In a large mixing bowl, combine oat flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
In a medium mixing bowl, add milk, vanilla, apple cider vinegar, canola oil, and eggs; whisk together.
Slowly add wet ingredients into dry ingredients and mix until it just comes together. (do not overmix)
Let batter sit for 5-7 minutes. It will thicken.
Lightly spray a hot griddle with cooking spray.
Use a 1/2 measuring cup to scoop the pancake batter onto the griddle.
Let the pancakes bubble before flipping. Cook until golden brown on both sides.
I also mashed a bunch of blueberries and heated in some maple syrup.
Make your own oat flour: Place either rolled oats or instant oats in a food processor at high speed. Process until it turns into fine oat flour.