About Me

My photo
I am a Jill of all trades , SAHM and lover of all crafts. I think my middle name is Creating :) Each day I try to invision some new detail or put together some stiches I have never done before for a new look. I can`t wait to see what tomorrow will bring . Feel free to leave a comment and let me know how I am doing.

Thursday, September 24, 2009

Gobi (cauliflower) Manchurian

cauliflower Manchurian is a mix of Indian/Chinese cuisine

1 cup all purpose  flour
3 Tbsp corn flour
2 tsp corn starch
pinch of blk pepper
1/3 cup water ...more or less as needed

mix everything  with a fork ...batter  should be like a pancake mix ...adjust water accordingly 

1 head of cauliflower 9( cut florets into medium size florets)
 oil for frying
mix cauliflower in the  batter and deep fry  on high till golden crisp ( * save the batter to use
in the sauce in the next step )


3 tbsp oil
1 chili pepper
1/2 chopped onion
3 minced garlic cloves
3Tbsp minced ginger

3 tbsp minced curry leaves 
3 Tbsp chopped cilantro
3 Tbsp ketchup
4 Tbsp garlic/pepper sauce

1/4  cup soy sauce
1/2 cup water (stir in  * 3 Tbsp of the leftover batter)

In a skillet add the oil and fry the 1st four ingredients till onions become translucent .. add the next 4 ingredients and cook and stir for 1 minute ... add the soy sauce and water mix and cook another min or so.. till sauce thickens  ..add the cauliflower and coat well .  If sauce gets to dry add a little more water to it.

serve over Basmati rice

serves 4

Wednesday, September 16, 2009

Chili Paneer (Indian cheese)

1 - 8 ounce  paneer cheese - cut in cubes

1  large sweet pepper and 1 hot  jalapeno pepper - julienne

3 carrots - julienne

1/2 small onion - chopped

1 scallion -sliced leaving some of the green part as well
1 tsp corn starch
1/4 cup soy sauce
1/4 cup water

1/8 cup oil for frying

blk pepper to taste

add oil in fry pan and heat on medium high heat, place paneer(in a single layer ) in fry pan and cook 3 minutes  on each side... It will splatter as it cooks so be careful . when turning use a spatula and scrape the bottom as it will stick . take the paneer  out and place on a paper towel 

in the same fry pan add in the peppers, carrots and onion and fry for 6 minutes , move veggies aside and add the corn starch and continue to cook another 2 minutes . add in the blk pepper, soy sauce and water and soon as it starts to evaporate add in the paneer and mix ( you need it to have a little sauce so if it gets to dry add more water and a little more soy sauce .
serve over basmati rice.

this dish will serve 2 people

Sunday, September 13, 2009

Potato salad (Italian )

Italian Potato Salad

4 Boiled and pealed  potatoes..cut in half then sliced  ( I love using Idaho potatoes )
1 pepper- cut in strips ( sweat or hot depending on your preference )
2 celery stalks- remove strings then cut in small bite sized pieces 
2 plum tomatoes sliced
1 TBSP fresh chopped parsley
1 tsp fresh chopped basil
salt,pepper,oregano to taste
4 TBSP of extra virgin olive oil

Place everything in a serving bowl and just toss gently to coat with the oil & spices 

serve chilled- serves 4

Friday, September 11, 2009

Stuffed hot cherry peppers

These stuffed peppers make my mouth water as I fry them :)

for the filling:

4 cups flavored bread crumb
3/4 cup of grated Parmesan and Romano cheese
3 to 4 finely minced garlic cloves
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 cup of finely chopped fresh parsley
1/4 cup olive oil
1/4 tsp oregano
few leaves of fresh chopped Basil or 1/2 tsp dry flakes
1/4 tsp black pepper
2 eggs
3/4 cup water ( more or less as needed

Mix everything in a large bowl , hands work best ... the mix should just hold together ... if to dry add a little more water if its to soft add more bread crumbs 

2 dozen hot cherry peppers- remove the stems , cut in half and scoop out seeds 

Stuff the filling in the peppers and press filling down and smooth the top 

In a heavy metal fry pan add 1/4  inch  vegetable oil and heat on medium high heat, place the peppers when the oil is heated with the filled side down ( you should hear the frying as you place pepper in the hot oil if not wait till oil is hot enough ) ...LOWER heat to just medium and cook about 5 minutes shake the pan gently and the peppers should be moving freely without sticking  ... turn pepper( should be a nice dark golden color ) and continue  frying till pepper cooked on other side (about 5 minutes )

place them on a serving platter and sprinkle w/grated cheese and parsley

southwestern Skiillet meal

3 Tbsp corn oil
1 pound boneless skinless chicken(Dark or light meat) , cut into 1-inch pieces
1 head broccoli - cut into small pieces ,
1 red pepper (plus  1 jalapeno if you like it spicy ) ,  cut in thin long strips
1 small onion , sliced in thin long strips 
1 carrot , cut in long thin strips
Salt,pepper to taste, and 1 tsp cumin

1 cup frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 cup of your favorite  Chunky salsa
1 pkg 11 1/2 ounces  corn ( or flour )tortilla, cut into  thin strips ( bake in oven ( 350 - 375) for about 10 minutes ... till they get crunchy )

 4 to 6 ounces of shredded Mexican blend cheese  ( Monterrey jack, cheddar,Quesadilla, Asadero, or any other good melting cheese you like )

In a very large non stick skillet add your oil and fry chicken for 3 minutes ( half cooked ) add all the vegetables( except the corn and black beans ) and stir fry till the vegetables are crisp tender ( I like mine very crisp )  add the spices. 

Add in the corn, black beans, and  salsa and mix it all up lower the heat and spread the tortilla strips evenly over the top , add the cheese mix and cover and simmer for 3 minutes or until cheese is all melted .

serve with some guacamole and sour cream

Sunday, September 6, 2009


( this will make 2 pizza`s)
4 cups flour
1 pkg yeast
1 tsp salt

8 fresh tomatoes sliced thin
4 cups mozzarella cheese
1/2 cup grated cheese
1/4 cup oil


warm water (amount will vary )till you get the right consistancy ( you want it soft enough to work with but not sticky .

I place my flour and 1/8 cup of oil in a large bowl ( big enough for dough to grow double the size.)

in a 4 cup measuring cup add the yeast and salt and add about 2 cups luke warm water ..stir the yeast and salt till it disolves completely ...make a hole in the flour with a wooden spoon and add the water , mix it around and when its to hard to work it with the wooden spoon start working the dough with your hands . kneed dough well and then cover with a couple kitchen towels ...let it rise to double the size .... cut the dough in half and roll it into a ball and start to flatten it into the shape of the pan you will be baking it in ...(oil the pan) cover again with kitchen towels let it rise again for 20 minutes or so.

preheat oven to 400
rub remaining oil over the dough
layer the tomatoes on top and bake for 25 minutes
take pizza out of oven and layer the mozzarella cheese on top then with a brush brush the crust with oil and sprinkle with grates cheese return to oven till mozzarella cheese gets nice and bubbly ( about 10 minutes .)

Friday, September 4, 2009

Fruit Salad

Fruit Salad, Its all about color .

I try to use any fruit that is in season at the time .
This one consists of watermelon, pear, peach, cantaloupe,
casaba melon, grapes, banana, plum, and juice from
1/2 a lemon . When you use the seasonal fruits it
will be  sweeter on the mouth and easier on the pocket.

This is one way to get everyone to eat more fruit because when
they see all the different colors it appeals to them so much more.