Sunday, October 31, 2010

My Kitchen, My World - Traveling this month to Japan!

This month with my group My Kitchen My World we traveled together to Japan.  We each get to choose what recipe we will prepare from a certain country each month.  Check out the blogsite to see what other "travelers" came up with.  Next month we will be touring Afghanistan.  That should be a challenge!

I tried to find something truly authentic.  My DH and I love all sorts of asian food (except for the shellfish which I have to avoid) so I was excited to see what I could find.   So I do what I always do and Google.  Google is just truly amazing to me.  You can find anything you want on there.   I found Glo's
Sausage Fried Rice.  Glo says it is an easy to prepare recipe passed down from her Japanese mother and that you won't find anything like it in the restaurants. 

It was pretty easy to prepare.  I have to say, however, I would have really liked it had the main ingredient been chicken instead of the sausage.  I was not a fan of the sausage.  The DH, however, loved it.  He is so easy to please!  Here is the recipe.  It makes a ton of fried rice, so I suggest you halve the recipe.  I halved it and it still made a big bowl.  Try it!! 

Glo's Sausage Fried Rice

1 pound ground pork sausage

5 eggs, beaten
3 tablespoons vegetable oil
1/2 head cabbage, cored and shredded
3 carrots, chopped
6 cups cooked white rice, cold
1/4 cup soy sauce, or to taste
1 (14.5 ounce) can bean sprouts, drained
1 (6 ounce) package frozen green peas, thawed
ground black pepper to taste
3 green onions, chopped

1.In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, using the remaining coating of grease from the sausage, scramble the eggs, stirring frequently until cooked through. Set aside.
2.Heat the oil in a very large skillet or electric skillet over medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, stirring so that there are no clumps. Mix in the sausage and pour in some soy sauce. Stir in bean sprouts, peas, and eggs, mixing well so there are no big chunks of egg. Season with pepper, and stir in green onions just before removing from the heat. Adjust soy sauce to taste, and serve.

Friday, October 29, 2010

Pumpkin Decorating

We had a pumpkin decorating contest at work.  A team of four.  Judged on creativity, etc.  This was our entry.  We thought we were very original, "current," and good presentation.  We LOST.
I am disappointed for my team.  It did, however, look much better in a dark room.  What do you think?

Monday, October 18, 2010

TWD - Caramel Pumpkin Pie

Hostess this week:  Janell of

I really wanted to do a great job on this pie. Well all things considered, you have to give me a break this week and not expect greatness!

I had a little surgery last Thursday.  It was not "supposed" to be a big thing.  This procedure was to determine 100% that I did not have cancer.  It did that. YEA!!  God is good.  Nothing in my life comes without drama.  Apparently my blood pressure did not cooperate and dropped dangerously low in the recovery room so they had to work with me for a couple of hours.  Thank God I was high on morphine and demerol, and they just kept giving me more so while I was aware that things were happening around me, I really didn't care that much!  Oh yes, I can laugh now. 

Today I tried to work but I almost fainted shortly after getting there so I spent five and a half hours in the emergency room where they finally determined that my blood pressure was low again.  After running tests, they decided I must still be reacting from the anesthesia.  Seriously, how long does this stuff stay in one's body?

Now, on to the PIE.  I really wanted to make this pie.

I'm not sure my caramel turned out right.  Was it supposed to thicken?  Mine did not.  But it was a nice dark color as Dorie suggested.  And it smelled really good.

Okay, I cheated and used a bought pie crust because I was not sure I could stand on my feet long enough to make it from scratch.  Forgive me?  Now I wish I had made small tarts instead.  My pie plate was too big and there was not enough filling to fill up the crust.

After cooking 50 minutes, it was still not ready.  And it never got ready.  It tasted like canned pureed pumpkin that never cooked.  What the hay happened?  I've made pumpkin pie many times before and always perfect.  This was one not.  Here is my ugly picture.

Basically, nothing went my way with this pie.  I think I'll stick to my regular pie recipe next time.

Wednesday, October 13, 2010

CEiMB - Apple Brown Betty

I've never had apple brown betty.  Never.  I've heard of it, lusted after it, but never tasted it.  Until today.   While baking, it filled my home with the delicious aroma of apples and cinnamon.  I figured even if it tasted bad, the smell was worth the effort of making it, right? 

I've always wondered about the name.  Don't you think Apple Brown Betty is strange?  Why not Apple Brown Lulu for example.  So I googled.  This is what I found.  A bit of history for you.

Betty or Brown Betty - A Betty consist of a fruit, most commonly apples, baked between layers of buttered crumbs. Betties are an English pudding dessert closely related to the French apple charlotte. Betty was a popular baked pudding made during colonial times in America.

According to The Oxford Companion To Food, by Alan Davison:
The name seems to have first appeared in print in 1864, when an article in the Yale Literary Magazine listed it (in quotation marks, implying that it was not then a fully established term) with tea, coffee, and pies as things to be given up during 'training'. That author gave brown in lower case and Betty in upper case: and, in default of evidence to the contrary, it seems best to go along with the view that Betty is here a proper name.

Simple to make.  Easy to eat.  Healthy and delicious thanks to Ellie Krieger's recipe.  I substituted white bread for the whole wheat because that was what I had on hand and I used apple butter instead of apple cider. 
You can check out Jessica's link above and find the recipe there or go to Craving Ellie's website and see what our other bakers did with their bettys.

Tuesday, October 5, 2010

TWD - Double Apple Bundt Cake

Hostess this week: Lynne of  HoneyMuffin

With my trip to Myrtle Beach coming up, I thought this would be the perfect cake to make to take with.  I love anything with apples and double apple sounds doubly good to me!  And it is fall now and to me, apples just go with fall weather!  The double in this recipe is shredded apples, along with apple butter!  The hardest part of making this cake was shredding the apples.  I do not like to shred for some reason!

However, because I do not wish to mess up the cake by cutting into it before I get to share it with my friends on the trip, I will not get to taste it until Saturday!  So I am freezing it until then.  And you get the photo of the entire cake, instead of a beautifully cut slice.

I left the raisens out only because it seems I have made several apple things lately with raisens and I wanted to try something a little different.  So I used butterscotch chips and walnuts.

I cannot wait to enjoy a piece of it!
Thank you Lynne for a great pick this week!