Soy sauce

Cauliflower Shrimp Fried Rice
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Cauliflower Shrimp Fried Rice

 

Skip the takeout and try this paleo-friendly cauliflower shrimp “fried rice” recipe! You won’t believe how easy and flavorful homemade Chinese food can be.

Lyn read the caption looked at the head of cauliflower and instead of making our standby cauliflower pizza crust she thought with Josie coming this would be a good thing to try. I came home to most of the ingredients layout and a smile on her face…I thought this would be a good thing to try. Off to the train station as the last passengers strolled by memories of the last time we went there to pick her up rose. Josie and Maria on their way back from a DC visit thought her stop was the last stop and as we stood at the 3rd from last stop watching the train pull away and watching the last of the passengers stroll by. Anyway with much to do we ended up chasing the train to South Station where customer service called us because Josie’s battery had died. Not this time we called, phone worked and she was in the elevator, all was well at least in our little corner of life.

Oh ya back to the food, although I had to make a few substitutions this was really good, had tried others in the past but most used a lot of Soy sauce for flavor and very little spice. This was definitely an improvement thanks.

 

I’ll put Liz’s recipe and my substation will be noted

I can hardly wait to try the recipe her way

 

Adapted FROM THE LEMON BOWL – Thanks

 

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 262 kcal

Author Liz DellaCroce

Ingredients

  • 1 pound shrimp peeled and deveined (we always have a bag of cooked frozen shrimp so our cooking time was not as long)
  • 1 teaspoon salt divided (1/4 and ¾ tsps.)
  • ¼ teaspoon pepper
  • 2 large eggs
  • 1 head cauliflower – grated or riced see video
  • 1 medium onion diced
  • 5 scallions diced whites and greens separated (did not have them so I used shallot but cooked with vegis)
  • 2 cup medium carrots diced or 1 frozen
  • 1 cup frozen peas
  • 2 cloves garlic grated
  • 1 tablespoon fresh ginger minced
  • ¼ cup soy saucelow sodium (used gluten free)
  • 2 tablespoons Nakano rice vinegar (only had 1 TBs so mixed with 1 TBS apple cider)
  • 1 tablespoon toasted sesame oil
  • srirachaoptional
  • We tossed some parsley mostly for color and almond slivers in at the end

Instructions

  1. Heat a large, deep pan or wok over medium-high heat and spray with cooking spray. Season shrimp with ¾ teaspoon of the salt and the pepper before adding to the hot pan.
  2. Cook shrimp in an even layer, turning once, until pink (about 90 seconds per side.) Remove cooked shrimp from the pan and set aside.
  3. While shrimp is cooking, rice the cauliflower using a food processor, blender or a cheese grater; set aside.
  4. Whisk together eggs and remaining ¼ teaspoon salt in a small bowl. Spray pan with more cooking spray then reduce heat to medium. Pour eggs into the pan and cook, stirring frequently, 1-2 minutes. Remove cooked eggs and place in the bowl with reserved shrimp; set aside.
  5. Add diced onion, scallion whites, carrots, peas, garlic, and ginger to the pan and cook until soft and tender, stirring frequently. This should take 4-5 minutes.
  6. When veggies are cooked through, add cauliflower, soy sauce and rice vinegar to the pan. Stir well to combine then walk away for a few minutes so that the cauliflower can start to cook and create a nice crust. Come back, stir it around then walk away again. The flavor comes from letting the cauliflower brown a bit and become crispy. This process may take up to 10 minutes. It’s worth the wait!
  7. Add cooked shrimp and egg back to the pan and cook until warmed through. Drizzle with toasted sesame oil and garnish with scallion greens and Sriracha to serve.

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Mut Jup Mun Gai Yik or Honey Soy Braised Chicken Wings
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Mut Jup Mun Gai Yik or Honey Soy Braised Chicken Wings

I forgot to add wine to picture

It’s Super Bowl Sunday and I already made the ribs I was going to make hot wings or maybe five spice wings but then I remembered something I have not made in about 13 years since Yale Drive – Mut Jup Mun Gai Yik or Honey Soy Braised Chicken wings. Hey it is Chinese New Year after all. I used to love cooking Asian and have this great book  The complete Asian Cookbook its pages well my favorites all stained with this or that sauce. All I can say is good choices……we could not wait even had some of the stuffed eggplant that Lyn made double mmmm.

Ingredient

  • About 2 lbs chicken wings
  • 2 tablespoon peanut oil (or cooking oil)
  • 1/3 cup  dark soy sauce
  • 2 tablespoon honey
  • 2 tablespoon Chinese wine or 2 tablespoon dry sherry
  • 1 garlic clove, crushed
  • 1/2 teaspoon finely grated fresh ginger
I forgot to add wine to picture

I forgot to add wine to picture

How

Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.

Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.

Add soy, honey, wine or sherry, garlic and ginger, stir well.

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Reduce heat to low, cover and simmer about 30 minutes or until tender.

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Stir frequently towards end of cooking and make sure the sweet does not burn.

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Serve warm or room temperature

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Mut Jup Mun Gai Yik or Honey Soy Braised Chicken Wings

Lyn’s stuffed eggplant – I will get the recipe out of her.

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Spaghetti Squash Pad Thai
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Spaghetti Squash Pad Thai

Another Lyn free meal that she found on Pinterest. We love spaghetti squash there is just so much you can do with it. It is wicked easy to prepare then you just get inventive. This recipe is adapted from Dr. Mark Hyman site. Just a few additions and some substitutions and there we had it, one of my favorite meals but no noodles

In this classic Thai dish you can maximize your nutrition by trading carbohydrate-rich rice noodles for low-glycemic and vitamin-A- rich spaghetti squash. You’ll find Thai fish sauce in your local Asian or natural food market, or in the international aisle of most large supermarkets.

 

Ingredients

Ingredients

1 Large spaghetti squash halved and seeded

1/4 Cup peanut oil – I substituted with Canola oil normally I would have used peanut but my cupboards were bare.

1 Tablespoon thai fish sauce .  I can’t get past the smell of fish sauce so I used Hoisin sauce instead.

2 Teaspoons reduced-sodium, gluten-free tamari sauce – used low sodium Soy sauce

1/2 Teaspoon red pepper flakes

1 Large egg beaten

2 Cloves garlic minced

4 Ounces boneless, skinless chicken breasts roughly chopped

1 Pinch sea salt

4 Ounces raw shrimp peeled, deveined, and roughly chopped – did not have the shrimp so doubled up on chicken

2 Large carrots peeled and shredded

2 Cups mung bean sprouts – or any bean sprouts you have on hand.

6 scallions finely chopped

1 lime halved

1/4 Cup roasted peanuts chopped, for garnish – I also added the zest of  one lime to the peanuts

incredients prepared

How

Preheat the oven to 400°F

Brush the cut sides of the squash with 1 tablespoon of the peanut oil. Place the squash, cut sides down, on a baking sheet and roast for 30–40 minutes. The squash is cooked when a knife easily pierces through the skin and flesh. Let cool, use a fork to shred the flesh into spaghetti-like strands, and set aside.

109px-Spaghetti_Squash_Prepared_500

In a small bowl stir together the fish or hoisin sauce, tamari, and red pepper flakes. Set aside.

Heat 1 tablespoon of the oil in a large wok or large cast-iron pan over medium-high heat. Add the egg and cook until scrambled, 30–60 seconds, breaking it up. Transfer to a plate and reserve

Pour another tablespoon of the oil into the wok and stir-fry the garlic until aromatic. Season the chicken with a little salt and add it to the pan. Stir-fry the chicken until golden brown, about 4 minutes. Push the chicken to the side and add the shrimp in the center of the pan. Stir frequently until the shrimp are pink and firm, about 3 minutes

stir fry chicken and garlic

Toss in the carrots and stir-fry them for 1 minute. Transfer the contents of the pan to a platter.

Add carrots stir fry and put aside

Add the remaining 1 tablespoon oil to the wok, spread the squash strands out in the pan, and cook for 1 minute without stirring. Flip the pile of strands over and brown them for 2 minutes on the other side.

pan fry spagetti squash

Pour the sauce into the wok and add the chicken-shrimp mixture, egg, bean sprouts, and scallions. Gently toss to heat through, and squeeze the juice of one lime half over all. Garnish with the peanuts and serve with the other half lime available for table-side squeezing. Any leftovers can be refrigerated for up to 4 days.

add other ingrediants combine and squeeze limeand

 

 

 

Spaghetti Squash

spagetti squash

The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, spaghetti marrow, and squaghetti) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.

Spagetti Squash Pad Thai

Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.[2]

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Pork with Pineapple
by

Pork with Pineapple

Never really understood coupons, always seems that they are for something I do not use. Switching to another brand just because I can save 20 cents made no sense, will I like it, and back in the day will the kid eat it. Don’t get me wrong I am not against using them for something we already use that would be foolish. Then there are the coupons that print out when you are checking out, you know the ones they are counting on you to forget about or leave at home. Save $7.00 on your next order of $70 or more. Can’t tell you how many times we have forgotten about them until we see them on the counter at home, after shopping. Why can’t they just add it to your non privacy store card and automatically deduct it, makes more sense to me.  Better yet why not get rid of those cards all together and give us lower more reasonable prices. So back to my point, we had one of these coupons and remembered it but had to go around finding things that we use to get the total up to take advantage of the coupon. We did it but one of the things was a buy one and get one free package of center cut boneless pork chops. I am still on the fend for myself diet so I figure I could put them to good use.  I decided with the suggestion from my wife that I could slip each chop and make cutlets. I know that the loin in the better cut for this but one makes do with what they have. So split and pound I did.

I made the following first and then some pan fried cutlets for salads and other meals.

Ingredients

  • ½ small pineapple or 1- 15oz can unsweetened pineapple.
  • 8 oz. of pork cullet slice thinly across the grain
  • 1 Tbsp. Cornflour
  • 1/ tsp. salt
  • ½ tsp. Ground black pepper
  • 1 Tbsp. Light soy sauce
  • 2 Tsps. Sesame oil
  • 1 small clove garlic, crushed
  • Pinch of red pepper flakes
  • 1 Tbsp. peanut oil
  • 6 Spring Onions, slice
  • 1 green or red bell pepper cut into bite size pieces
  • Fresh coriander leaves for garnish.

Sauce:

  • 2 Tsps. Cornflour
  • ½ cup pineapple juice (either juice from other half or can).
  • 1 Tbsp. light soy sauce.

How

Skin the pineapple, clear all the eyes, and cut lengthways into triangles wedges. Trim away the core then cut across into slices.

Pound the pork until very thin and slice thinly across the grain

Toss Pork in a mixture of cornflour, salt and pepper until well coated.

Add soy sauce, sesame oil and garlic to pork and mix well

Heat peanut oil in wok or fry pan, add pork and fry just until the color changes. Add pineapple, bell pepper and  red pepper flakes reduce heat cover and simmer about 3 minutes. Give the sauce a quick stir and add to pork and stir until thicken, toss in spring onions and mix thoroughly. Spoon into serving dish.

Sauce: Add pineapple juice gradually to cornflour, mixing until smooth. Stir in soy sauce.

I prefer fresh pineapple rather than canned.

This can also be made with Chicken instead of pork, works well some might say better.

8 Healthy Facts About Pineapple

English: Pineapple on its plant, Costa Rica De...

From Webmd.comPineapple Discovery

In 1493, explorer Christopher Columbus found pineapples on Guadeloupe Island in the Caribbean. The fruit is also native to southern Brazil and Paraguay.

Pineapples in Colonial America

American colonists regarded pineapples as a luxurious treat because of their rarity and cost.

Pineapple Anatomy

A pineapple is the result of many flowers whose fruitlets have joined around the core.

Pineapple Nutrition

Pineapples contain bromelain, an enzyme that may help arthritis pain by reducing inflammation. They are also a good source of vitamin C, which helps strengthen your immune system.

Pineapples in Hawaii

Some of the largest pineapple crops are in Hawaii, which produces 500,000 tons of the fruit each year.

Pineapple Selection

Pass over sour-smelling or bruised pineapples. Fruit from Hawaii or Central America tends to be freshest.

Pineapple Care

To make your pineapple softer and juicier, keep it at room temperature for one or two days before cutting.

Pineapple Calories

One cup of pineapple has 70 to 85 calories.

Bahn Mi-Style Turkey Burger
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Bahn Mi-Style Turkey Burger

This is a two heads bobbing approval from Lyn and Steve

Lyn says it’s like a Big Mac but good for you. Now remember we have not had a Big Mac in years so can only go by what our memory says they taste like but she was very close in her description. You just have to try this even if you hate the thought of a turkey burger.

Weight Watchers Recipe

Prep time:  15 min

Cook time:  10 min

Serves: 4

A taste of Vietnam in an American favorite. Serve with grilled corn and peppers for a marvelous meal.

Ingredients

  • 2 spray(s) cooking spray

Slaw

  • 1 cup(s) packaged coleslaw mix (shredded cabbage and carrots)    I used broccoli and carrots coleslaw mix.
  • 1/4 cup(s) English cucumber(s), julienned or sliced super thin
  • 1 Tbsp. fresh lime juice, or to taste
  • Added some seasoned rice wine vinegar
  • 1/4 tsp. kosher salt

 Burger

  • 1 pound(s) uncooked 93% lean ground turkey
  • 2 Tbsp. cilantro, fresh, finely chopped
  • 1 Tbsp. low-sodium soy sauce
  • 1 Tbsp. ginger root, grated or finely chopped
  • 1-2 clove(s) (medium) garlic clove(s), finely chopped
  • 4 tsp. reduced-calorie mayonnaise
  • 1 tsp. chili sauce, sweet variety
  • 4 muffin(s) light English muffin, toasted I used a whole wheat organic hamburger bun for mine Lyn likes the English muffins.

How

Coat a large griddle, outdoor grill rack or stove top grill pan with cooking spray; preheat to medium-high.

I used a Panini grill it cut the cooking time in half

In a medium bowl, combine slaw mix, cucumber, lime juice and salt; toss to coat and set aside.

In a large bowl, combine turkey, cilantro, soy sauce, ginger and garlic; divide mixture into four balls and then gently press each one into a 4-inch patty.

In a small bowl, combine mayonnaise and chili sauce.

Grill or broil patties until internal temperature of burgers reaches 165°F, about 4 to 5 minutes per side.

Spread half of each English muffin with 1 1/4 teaspoon chili-mayonnaise; top with a burger, a scant 1/3 cup slaw mixture and a muffin top.

Yields 1 burger per serving.

Notes

The slaw that tops these burgers is quite basic. For added flavor, add some seasoned rice wine vinegar, minced cilantro, hot chili oil or hot sauce

Ingredients  Turkey Burger ready to grill  Turkey Burger slaw and sauce

Cooked Turkey Burgers  Turkey Burger on Whole Wheat bun  Turkey burger plated bun Turkey Burger on English Muffin weight watchers picture

Other recipes from stevesacooking

Turkey burger

Grilled Turkey Salisbury Steaks with Tomatoes and Cheddar Sauce

Orange Flavored Chicken but Healthier
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Orange Flavored Chicken but Healthier

When I first tasted orange flavored chicken in Texas I loved it, goodbye General Tso’s chicken and swore I would master making it. I kept orange peels in the freezer at all times to add to the dish. I was never able to master it, came close but then I found Trader Joe’s Orange flavored chicken and for a frozen brand it was pretty darn good and yes I became lazy. You could add peppers, stir fried vegetables with a bed of brown rice and you had an instant meal well almost instant it took about 40 minutes to cook. My wife showed me Hungry Girl’s recipe the other day and I liked what I saw I was always looking for healthier alternatives.  So here it is heavily influenced by Hungry Girl who has inspired me many times in the past.

Ingredients:

  • 1/4 cup whole-wheat flour
  • 10 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
  • 1/8 tsp. each salt and black pepper
  • 1 small egg or 1/4 cup fat-free liquid egg substitute
  • —
  • 1/4 cup fat-free chicken broth
  • 1 tbsp. cornstarch
  • 1 1/2 tbsp. sugar-free orange marmalade
  • 1 1/2 tbsp. seasoned rice vinegar
  • 1 tbsp. maple sugar or she suggests Splenda (granulated)
  • 1 tbsp. reduced-sodium/lite soy sauce
  • —
  • 1 tsp. chopped garlic
  • 1 tsp. chopped ginger
  • Dash red pepper flakes
  • —
  • 2-3 chopped scallions, whites and crisper greens  about ¼ to ½” size

How:

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Place flour in a plastic bag or shallow dish. (See below for optional directions)

Place chicken in a large bowl and season with salt and pepper. Top with egg substitute and toss to coat.

Place flour in plastic bag and divide chicken into 3 portions, shake chicken pieces to remove excess egg and place in bag and shake to coat with flour. Shake off excess flour and evenly lay chicken pieces on the baking sheet. You can fold some flatter pieces in half so cooking in even

or

Place flour on shallow dish and a few pieces at a time shake chicken pieces to remove excess egg and coat with flour. Shake off excess flour and evenly lay chicken pieces on the baking sheet. You can fold some flatter pieces in half so cooking in even.

Bake for 10 minutes, or until chicken is cooked through.

In a medium bowl, whisk broth with cornstarch until cornstarch has dissolved. Add marmalade, vinegar, sweetener, and soy sauce, and thoroughly whisk.

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir garlic and ginger until slightly softened and fragrant, about 1 minute. Add broth mixture and red pepper flakes. Cook and stir until well mixed and slightly thickened, 1 to 2 minutes.

Remove skillet from heat, add chicken, and toss to coat. Serve topped with scallions.

    Orange Chicken

Reality check
by

Reality check

I am trying to see how I am doing, so far just a few comments not that I expected hundreds this early on or ever, and I am just overwhelmed that I have 67 followers between Facebook and my blog I could not imagine when I began that anyone would be interested in what I cook or write about.

I am learning things everyday about writing recipes, taking pictures, cropping pictures the list goes on….

I need your help.

What I am looking for is how am I doing, any suggestions, what might you like to see, what improvements would you suggests, what should I stop doing? I have so many recipes that I don’t prepare any more but they were/are good, should I share those? I could go on but I won’t….

I am asking is that if possible, would you could you make the comments on the blog site not Facebook, I know it’s an extra click and wait but hey it’s for a friend right. Use the comment section at bottom of recipe and let me know what you think. Exchange ideas to try. Rate the dish if you tried it, there is the “Rate this” section below the Title then others might think to try.

But most importantly I encourage you to enjoy cooking and eating and watching for that smile on someone’s face when they take the first bite and shake their head.

Thanks so much!

by

Fried Chicken Szechwan Style

This is a dish that I usually cook on bachelor night since Lyn feels there might be too much oil. Steam some broccoli or asparagus for a side dish and you are good to go. Fairly easy and uncomplicated and for me…. I just like it.

Ingredients

  • 1 lbs. of boneless chicken breast or thighs

 Coating

  • 2 Tbsp. corn flour
  • 1 tsp. salt
  • ½ teaspoon five spice powder

 Sauce

  • ½ cup chicken broth
  • 2 tsp. sugar
  • 1 Tbsp. light soy sauce
  • ½ tsp. sesame oil
  • 1 tsp. vinegar
  • 2 tsps. chinese wine or dry sherry
  • Extra ¼ tsp. five spice powder
  • ½ tsp. fresh ground black pepper

 Thickener

  • 2 tsps. Corn flour
  • 1 Tbsp. cold water

Cooking

  • ½ cup peanut or other oil for frying. You could use less oil if you wanted that keeps my wife happy.

 Spice

  • 15 dried red chilies, seeded
  • 2 cloves garlic finely chopped
  • 2 tsps. Finely chopped fresh ginger.  Fresh is best but I always have some whole ginger in the freezer
  • 3 scallions, cut into 2 inch long pieces (white and greens).

How:

Cut chicken into bite size pieces (sometimes partially freezing make the cutting easier)

In a plastic bag mix together the corn flour, salt, and five spice powder. Shake to mix. Add chicken and shake to coat.  Remove chicken from bag, shaking off excess corn flour mixture and place chicken aside. This can be done in a glass bowl instead of a plastic bag that keeps my wife happy.

In another bowl mix together chicken stock, sugar, soy sauce, sesame oil, vinegar, wine, ¼ tsp. five spice and pepper together.

In another small bowl mix the corn flour and cold water.

Heat the oil in a wok and when VERY hot add chicken pieces, in 3 batches and fry on high heat tossing to brown all over.  Batches allow the chicken to cook rather than steam if oil gets to cool. Allow the oil to heat up again between batches. Place each batch on absorbent paper towel that are on a dish or tray so counter does not get all oily, ok ok I learned a lesson way back when.  When all the chicken has been fried pour off all but about 2 Tbsp. of the oil.

With the exhaust vent on add the chilies, garlic and ginger and fry until the garlic and ginger are golden and the chilies turn dark. Does not take long.

Add the scallions and toss a few seconds then add the stock mixture and bring to a boil. Stir in the corn flour mixture again to mix smoothly and add to the pan, stirring constantly until it boils and thickens. Add the chicken and toss to coat and heat through.

Serve immediately with steam brown or white rice.

Twist that I have done over the years

  • Added fresh red or mix color peppers or substitute just peppers for chilies, a milder dish
  • Left the chilies seeds in for a spicier dish
  • Add unsalted peanuts or raw cashews
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Jelly Bean Chicken Wings aka Oven-roasted Spiced Chicken.
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Jelly Bean Chicken Wings aka Oven-roasted Spiced Chicken.

Sometimes it was so hard to get your kid to eat something you would try anything, airplane, train in the station whatever well Lyn and I were into an Asian phase and mike was having no part of it. He was still into the stage that nothing could touch on the plate yet he would gobble down shepherd’s pie Anyway one of us told him it was chicken made with jelly beans and he bought it, notice how I protected whoever said this. It is funny because they are not sweet in any form whatsoever. These have been a hit whenever I have made them jellybean or not.This came from a book that I bought maybe 25-30+ years ago and stuck the recipe has change a little but not much. Try them I think you will like.

Jelly Bean Chicken Wings aka Oven-roasted Spiced Chicken.

You can use the whole wing – separating tip from drumette but we prefer just the drumettes, it is worth it to us to spend a little extra buy just the drumette.

Ingredients

  • 3 lbs. chicken pieces.  Note: If I am using less I still make the same amount of marinade.
  • 1/3 cup light soy sauce.
  • ¼ cup peanut oil.
  • 1 Tbsp. Chinese wine if you don’t have I have used dry sherry.
  • 1 clove garlic.
  • ½ tsp. kosher salt.
  • ½ tsp. finely grated fresh ginger I have used ¼ tsp. powered in a pinch but really prefer the fresh.
  • 2 tsp. five spice powder.

How

Wash the chicken and dry well with paper towels. In large shallow dish (something you can use to marinade in) mix soy sauce, oil and wine. Using a broad flat knife crush the garlic to a pulp with the salt and add to the soy mixture with the ginger and five spice. Mix well. Add the chicken and turn to coat all sides. Cover and marinade for at least an hour. Again as mentioned in other recipes, I like to marinade overnight or at least 6 hours fix in the Am ready for dinner.

Preheat the oven to 350°

Remove chicken from marinade put in single layer in roasting pan that has tin foil covering bottom and sides( help with clean up). I find that laying tip to bottom tip to bottom allows you to fit more in a pan, they nestle together. Spoon about 2 Tbsp. of the marinade over the chicken. Roast about 45-50 minutes turning once half way until the chicken is brown and crisp. Basting every 20 minutes or so with the marinade.  Finish off quickly under the broiler to get that extra crispy finish but watch them so they do not burn.

Variation use whole drumsticks need a little longer to cook 50-55 or even thighs take about an hour. I tried but did not like it as much using a whole chicken rub the marinade over the chicken spoons some inside the cavity. Wrapped in plastic wrap for about 1-2 hours then roasted as above on a rack. The flavor did not carry as well as the wings so wings it was.

Had to have some for the game, just a taste!

  Had to have some for the game, just a taste!

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Oh don’t tell Mike about this!

Interesting fact crushing the garlic to a pulp in the salt mellows the intensity of the flavor or at least I read that the other day. Does one believe everything one reads?