Hi All,
Our next meeting is at Moran Prairie at 7 pm on this Friday, the 26th! Our food theme is Irish. Hope to see you there!
Susan
Tuesday, March 23, 2010
Friday, March 12, 2010
Chinese Dessert! Yummy!
Almond Milk Gelatin (Almond Junket)
This is a simple version of a Chinese dessert. Use soy milk if you can find it. If you are vegetarian use agar-agar instead of gelatin. Salena used vanilla extract instead of almond, and the result was delicious. Jennifer said it tasted like tapioca.
Ingredients
1 packet gelatin
1 cup milk
1 cup water
2-3 tablespoons sugar
1 tsp almond extract
7 oz. mandarin oranges or peaches
Equipment
Small bowl
2 saucepans
Measuring cup spoons
Clean roasting pan, about 1 inch deep
Chopping board
Knife
4 small serving bowls
Pour a little of the cold water into a small bowl. Sprinkle the gelatin over the water and stir lightly. Leave until the mixture turns solid and looks like wet sand.
Now stand the bowl in a saucepan of simmering water until the gelatin becomes a liquid.
Put the rest of the water and milk into a saucepan with the sugar and almond extract. Bring to a boil, remove from the heat, and stir in the gelatin.
Allow to cool, the pour into a shallow, clean roasting pan. Put the pan into the refrigerator and allow to set until firm. This will take at least 3 hours.
Turn out the set gelatin onto a chopping board. To do this, dip the base of the pan briefly in hot water to loosen the bottom, and pull away the sides with your fingers.
Cut the gelatin into squares. Arrange in little serving bowls. Spoon the mandarin oranges or peaches over it and serve cold.
This is a simple version of a Chinese dessert. Use soy milk if you can find it. If you are vegetarian use agar-agar instead of gelatin. Salena used vanilla extract instead of almond, and the result was delicious. Jennifer said it tasted like tapioca.
Ingredients
1 packet gelatin
1 cup milk
1 cup water
2-3 tablespoons sugar
1 tsp almond extract
7 oz. mandarin oranges or peaches
Equipment
Small bowl
2 saucepans
Measuring cup spoons
Clean roasting pan, about 1 inch deep
Chopping board
Knife
4 small serving bowls
Pour a little of the cold water into a small bowl. Sprinkle the gelatin over the water and stir lightly. Leave until the mixture turns solid and looks like wet sand.
Now stand the bowl in a saucepan of simmering water until the gelatin becomes a liquid.
Put the rest of the water and milk into a saucepan with the sugar and almond extract. Bring to a boil, remove from the heat, and stir in the gelatin.
Allow to cool, the pour into a shallow, clean roasting pan. Put the pan into the refrigerator and allow to set until firm. This will take at least 3 hours.
Turn out the set gelatin onto a chopping board. To do this, dip the base of the pan briefly in hot water to loosen the bottom, and pull away the sides with your fingers.
Cut the gelatin into squares. Arrange in little serving bowls. Spoon the mandarin oranges or peaches over it and serve cold.
Tuesday, March 9, 2010
Recipe For Sichuan Cashew Chicken- crafty club recipe
Sichuan Cashew Chicken
(Note- this is the recipe I used for crafty club, except for a few substitutions. I don’t like bell pepper so I skipped that and put in shitake mushrooms instead. I used water chestnuts instead of bamboo shoots. Also, I used about 3 times as much ginger as this recipe calls for. If you don’t want to fry your cashews you can toast them in the microwave. Just heat them for 30 seconds at a time and stir until they are properly browned.)
2 whole skinless boneless chicken breasts (about 2 lbs.)
1 egg white
1 tsp cornstarch
1 tsp soy sauce
A dash of white pepper
1 large green bell pepper
1 medium onion
1 can sliced bamboo shoots (about 8.5 oz)
1 T cornstarch
1 T cold water
1 T soy sauce
2 T vegetable oil
1 cup raw cashews
¼ tsp salt
2 T vegetable oil
1 tsp finely chopped ginger root
1 T Hoisin sauce
2 tsp chili paste
¼ c chicken broth
2 T chopped green onion (with tops)
Cut chicken into ¾ inch pieces. Mix egg white, 1 egg white, 1 tsp cornstarch, 1 tsp soy sauce and the white pepper in medium bowl; stir chicken. Cover and refrigerate 20 minutes.
Cut bell pepper into ¾ inch pieces. Cut onion into 8 pieces. Cut bamboo shoots inot ½ inch pieces. Mix 1 T cornstarch, the water, and 1 T soy sauce.
Heat wok until very hot. Add 2 T oil; tilt wok to coat sides. Add cashews, stir fry 1 minute or until cashews are light brown. Remove cashews from wok; drain on a paper towel. Sprinkle with salt. Add chicken to wok; stir fry until chicken turns white. Remove chicken from wok.
Add 2 T oil; tilt wok to coat sides. Add onion pieces and ginger root; stir fry until ginger root is light brown. Add chicken, bell pepper, bamboo shoots, Hoisin sauce and chili paste; stir fry 1 minute. Add broth, heat to boiling. Stir in cornstarch mixture; cook and stir 20 seconds or until thickened. Stir in cashews and green onions.
(Note- this is the recipe I used for crafty club, except for a few substitutions. I don’t like bell pepper so I skipped that and put in shitake mushrooms instead. I used water chestnuts instead of bamboo shoots. Also, I used about 3 times as much ginger as this recipe calls for. If you don’t want to fry your cashews you can toast them in the microwave. Just heat them for 30 seconds at a time and stir until they are properly browned.)
2 whole skinless boneless chicken breasts (about 2 lbs.)
1 egg white
1 tsp cornstarch
1 tsp soy sauce
A dash of white pepper
1 large green bell pepper
1 medium onion
1 can sliced bamboo shoots (about 8.5 oz)
1 T cornstarch
1 T cold water
1 T soy sauce
2 T vegetable oil
1 cup raw cashews
¼ tsp salt
2 T vegetable oil
1 tsp finely chopped ginger root
1 T Hoisin sauce
2 tsp chili paste
¼ c chicken broth
2 T chopped green onion (with tops)
Cut chicken into ¾ inch pieces. Mix egg white, 1 egg white, 1 tsp cornstarch, 1 tsp soy sauce and the white pepper in medium bowl; stir chicken. Cover and refrigerate 20 minutes.
Cut bell pepper into ¾ inch pieces. Cut onion into 8 pieces. Cut bamboo shoots inot ½ inch pieces. Mix 1 T cornstarch, the water, and 1 T soy sauce.
Heat wok until very hot. Add 2 T oil; tilt wok to coat sides. Add cashews, stir fry 1 minute or until cashews are light brown. Remove cashews from wok; drain on a paper towel. Sprinkle with salt. Add chicken to wok; stir fry until chicken turns white. Remove chicken from wok.
Add 2 T oil; tilt wok to coat sides. Add onion pieces and ginger root; stir fry until ginger root is light brown. Add chicken, bell pepper, bamboo shoots, Hoisin sauce and chili paste; stir fry 1 minute. Add broth, heat to boiling. Stir in cornstarch mixture; cook and stir 20 seconds or until thickened. Stir in cashews and green onions.
Saturday, March 6, 2010
February Crafty Club
We had 11 people at our February crafty club meeting, our biggest ever I believe. The food was fabulous as usual. We had a Chinese theme in honor of the Lunar (Chinese) New Year on February 14th. We ate Cashew Nut Chicken with white rice, Vanilla Junket with fresh fruit, Spring Rolls, Wonton Soup, Chinese Fruit salad, Fried Rice, and fortune cookies for dessert. I will post recipes for the Cashew Nut Chicken and Vanilla Junket once I round up and type up the recipes. Let me know if you are interested in another recipe mentioned here. I may have to beg Cindy for her wonton soup recipe.
As for next month, our food theme will be Irish in honor of St. Patrick's Day. Diana is bringing Corned Beef and Cabbage, and I will be attempting Irish Soda Bread. I believe the meeting will be at North Spokane, but am not sure yet.
As for next month, our food theme will be Irish in honor of St. Patrick's Day. Diana is bringing Corned Beef and Cabbage, and I will be attempting Irish Soda Bread. I believe the meeting will be at North Spokane, but am not sure yet.
Tuesday, March 2, 2010
Crafty Funnies
Hi All,
I came across this joke in a magazine and thought it was worth sharing. Hope you enjoy!
There was a long distance truck driver who passed his many hours in his big rig knitting sweaters. He would steer with his knees while his hands were occupied. A highway patrol officer saw this and headed out after the truck driver. As the officer neared the trucker he commanded over his loudspeaker, "Pull Over!" The truck driver shouted back, "No, it's a cardigan."
I came across this joke in a magazine and thought it was worth sharing. Hope you enjoy!
There was a long distance truck driver who passed his many hours in his big rig knitting sweaters. He would steer with his knees while his hands were occupied. A highway patrol officer saw this and headed out after the truck driver. As the officer neared the trucker he commanded over his loudspeaker, "Pull Over!" The truck driver shouted back, "No, it's a cardigan."
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