Tuesday, August 22, 2017

THE BEE




How doth the little busy bee
Improve each shining hour,
And gather honey all the day
From each and every flower

Poet and Hymn Writer



Monday, August 21, 2017

MONDAY RECIPE POST - SWEET AND SPICY BEEF WITH JASMINE RICE AND CRISPY SHALLOT


One of the three meals delivered this week included the recipe below.  Though we enjoyed the others this was our favorite.  You can check out Blue Apron here.  The actual recipe was on this page.

Sweet and Spicy Beef with Jasmine Rice and Crispy Shallot

Cooking time: 35 to 45 minutes
Servings: 2
Calories per meal: 790

10 ozs. Ground Beef
1/2 cup Jasmine Rice
4 ozs. Sweet Peppers
2 cloves Garlic
2 Scallions
1 Lime
1 Summer Squash
1 bunch Cilantro and Mint
2 tablespoons Rice Flour
2 teaspoons Golden Mountain Sauce
1 Bird's Eye Chile Pepper
1 Shallot
1 tablespoon of Honey

Cooke the rice:

Remove the honey from the refrigerator to bring to room temperature.

In a small saucepan combine the rice, a big pinch of salt and 1 cup of water.  Heat to boiling on high.  Once boiling, cover and reduce the heat to low.  Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender.  Turn off the heat and fluff rice with a fork

Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce.

Peel and thinly slice the shallot; place in a medium bowl.

Large dice the squash.

Cut off and discard the sweet pepper stems; halve lengthwise, then remove and discard the ribs and seds.  Thinly slice crosswise.

Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Peel and roughly chop the garlic.

Quarter the lime.

Pick the cilantro and mint leaves off the stems; discard the stems.

Cut off and discard the stem ends of the chile pepper; thinly slice into rounds. Thoroughly wash your hands immediately after handling the chile pepper.

Coat and fry the shallot:

Add the flour to the bowl of shallot; season with salt and pepper.  Toss to thoroughly coat.

In a large pan (nonstick if you have one), heat a thin layer of oil on medium-high until hot.  Once the oil is hot enough that a piece of shallot sizzles immediately when added to the pan, add the coated shallot in a single layer (tapping off any excess flour before adding).  Cook, stirring frequently, 2 to 3 minutes, or until browned and crispy.  Transfer to a paper towel-lined plate; immediately season with salt and pepper.  Rinse and wipe out the pan.

Cook the vegetables:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.  Add the squash and sweet peppers.  Cook, stirring occasionally, 3 to 4 minutes or until lightly browned.  Turn off the heat; stir in the green tops of the scallions.  Season with salt and pepper to taste.  Transfer to a bowl; set aside in a warm place.  Wip out the pan.

Cook the beef and make the sauce:

In the same pan heat 2 teaspoons of olive oil on medium-high until hot.  Add the ground beef; season with salt and pepper.  Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned.

Add the garlic, white bottoms of the scallions, honey, Golden Mountain sauce, the juice of 2 lime wedges, 2 tablespoons of water and as much of the chile pepper as you like, depending on how spicy you want the dish to be.

Cook, stirring frequently, 1 to 2 minutes, or until thorooughly combined and the beef is cooked through.  Turn off the heat.

Plate your dish:

Divide the cooked rice between 2 dishes.  Top with the cooked beef and sauce, and cooked vegetables.  Garnish with the fried shallot, cilantro and mint (tearing the mint leaves just before adding), and remaining lime wedges.

Enjoy!




We both enjoyed this dish and look forward to putting our own spin on it as we will definitely be making it again.

Our own spin being that the only change we decided would be not adding the mint, just the cilantro.  However, we would much prefer Thai Basil to go with this dish.  I'm sure that parsley would be a good substitute too.

Our package came with three of those small Bird's Eye Peppers.  We added all of them and far from it being hot and spicy, it wasn't over the top.  I only detected a little heat here and there, which I tolerated easily.  I am not sure what we would substitute for the Bird's Eye Peppers as I have never seen them by that name in our local store, not even the Asian supermarket where we buy quite a lot of our supplies.  

Friday, August 18, 2017

A BIRTHDAY, A PHOTO AND A QUOTE - 2 OF 3



It is my son's birthday today.  This is for him.
Happy Birthday My Darling Boy-Now A Man, but always our child.  That's the way life is, as parents we watched you grow into a wonderfully confident, outgoing adult, full of kindess and strength of character, but you will always be 'our sweet child'.  We are so proud of you.   


This is a photo of him with my niece who now lives in Germany.  At the time (1986) she and her family were living in Norway and we were lucky enough to visit them.  I remember taking this photo vividly, following them as we all walked down to the water's edge.  I have shared it before during my blogging years, but it is a favorite so I hope you will indulge me as I share it again.

Oh my goodness, how time flies!