What’s Your Cooking Manifesto?


What’s Your Cooking Manifesto?

Mar 12, 2013

Hi All,

In life, there are many manifesto’s we live by, so it’s only natural there are manifestos we cook by, right ladies?

Since this fabulous online cooking community of ours has grown so much, and continues to grow by the day, we think it’s time to share our cooking manifesto:

The Real Women of Philadelphia Manifesto!

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We hope you’re all inspired by this manifesto from this day forward!

And speaking of trying new dishes, how about trying zucchini in your sandwich? DEB is an expert at finding ways to use all the extra zucchini her garden gives her like in this ZUCCHINI SALAD SANDWICH! Yum.

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Now that we’ve shared our cooking manifesto we want to hear yours:

Tell us your cooking motto in our comments! Don’t forget to PIN the Real Women of Philadelphia manifesto on PINTEREST so fellow bakers, chefs and cooking enthusiasts like you can be inspired!

Photo Excerpt Source

What is your Manifesto?  I would love to hear.

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Kimchi How to make and Keep it


I found two similar recipes for it and my hubby has found an amazing way to store it since we can’t get the actual Korean Kimchi storer from Tupperware.  We came up with the next best item from Tupperware.

pickadeli1

This is an 8 1/2 cup or 2 L container

http://www.trifood.com/kimchi.asp

Kimchi is a national Korean dish consisting of fermented chili peppers and vegetables, usually based on cabbage. It is suspected that the name kimchi originated from shimchae (salting of vegetable) which went through some phonetic changes: shimchae > dimchae > kimchae >kimchi.Common ingredients include Chinese cabbage, radish, garlic, red pepper, spring onion, ginger, salt, and sugar. While kimchi is generally identified internationally as Chinese cabbage fermented with a mixture of red pepper, garlic, ginger, and salted fish sauce, several types of kimchi exists, including regional and seasonal variations. There are variants, includingkkakdugi, based on radish and containing no cabbage.

Kimchi has been cited by Health Magazine as one of the world’s five “healthiest foods”, with the claim that it is rich in vitamins, aids digestion, and may even prevent cancer. The health properties of kimchi are due to a variety of factors. It is usually made with cabbage, onions, and garlic, all of which have well-known health benefits. It also has active and beneficial bacterial cultures, like yogurt. Lastly, kimchi contains liberal quantities of red chili peppers (gochugaru) which has been suggested to have health benefits as well.

The best tasting kimchi is stored in room temperature for an average of six months to reach its full flavor.  It is a popular side dish but is also often used as an ingredient in cooking other popular Korean dish, including kimchi chigae (kimchi soup) and kimchi bokumbop (kimchi fried rice).

Fun fact: Like the McDonald’s University of Hamburgers in Illinois, US, there is a Kimchi Research Institute located in Pusan National University, South Korea.

RECIPE INGREDIENTS
  • Head of Napa cabbage – about one pound
  • ¼-⅓ cup red chili pepper flakes
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 3-4 green onions, sliced
  • 2 tablespoons anchovy or fish sauce (optional)
  • ½ yellow onion
  • ½ ripe apple
  • ½ ripe Korean pear
  • Sea salt
  • Water
COOKING DIRECTIONS
  1. Separate cabbage leaves and chop into bite-size pieces.
  2. Dissolve a quarter cup of sea salt in a bowl of warm water then pour salt water over cabbage leaves. Give cabbage a gentle toss to distribute salt water. Allow salted cabbage to sit for at least four hours.
  3. Give cabbage a good rinse to remove excess salt then transfer cabbage to a large bowl.
  4. Combine a quarter cup of fine red chili pepper flakes with warm water, stir gently with a spoon to create a red chili paste, then transfer chili paste to cabbage.
  5. Add minced garlic, minced ginger, green onions, and fish sauce.
  6. Blend yellow onion, apple, and pear with one cup of water, then add this natural sweetener to the cabbage.
  7. Put on a pair of plastic gloves and give everything a thorough toss and rubdown. You want to evenly distribute all ingredients, especially the red chili paste.
  8. Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle.
  9. Transfer any liquid that accumulated during the mixing process into the bottle as well – this liquid will become kimchi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.
  10. Be sure to leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kimchi to sit at room temperature for at least 24 hours.
  11. Refrigerate and take out portions as needed. The refrigerated kimchi will continue to ferment slowly in the refrigerator over time. So long as you use clean utensils to take out small portions, it will keep for up to a month in your refrigerator.

http://allrecipes.com/Recipe/Spicy-Cabbage-Kimchi/Detail.aspx?prop24=RD_NextRecipe

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Serves: 56 change »

Prep Time: 1 Hour

Ready In: 4 Days 7 Hours

Ingredients
 2 heads Napa cabbage
  • 1 1/4 cups sea salt
  • 1 tablespoon fish sauce
  • 5 green onions, chopped
  • 1/2 small white onion, minced
  • 2 cloves garlic, pressed
  • 2 tablespoons white sugar
  • 1 teaspoon ground ginger
  • 5 tablespoons Korean chile powder
Directions
1.
Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
2.
Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

Enjoy the Kimchi and keep it fresh

Homemade Shrimp Bisque


After reading a fellow blogger’s post this morning, I was suddenly starving and drooling for a homemade soup since it is so cold outside.

cold weather

Did you say hush… oh you sound just like my hubby…guess you are right…it could be worse, I could be braving the New York State Winter like I used to as I am letting the dogs out in my slippers and sweat shirt lol….

http://rantingchef.com/2013/01/22/soup-roulette/

In case you are wondering what inspired me this morning…. Hey where are you going?

Okay , he is great and has some really great recipes and some great guest bloggers on his site too.  I have even guest blogged there before.  Hurry back as I am about to give you the lowdown on my recipe.

Thanks for coming back, phew…was worried there for a second.

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Since my allergies are so bad to corn, I use all natural ingredients and fresh ingredients as much as possible in our foods so that I am not running for my allergy medication or even worse, my epi pen.

 

I started my soup with a few simple ingredients that I just happen to have in stock.

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A medium onion

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Some potatoes either red or yellow

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Shrimp (Take the tails off)

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Daisy Brand Sour Cream

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Fresh Baby Carrots

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Fresh Celery

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Fresh Sliced Mushrooms

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Old Bay Seasoning

milk

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Paprika (I happen to use the tube however this is fine)

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You can’t beat fresh baby spinach

(Had already thrown bag out when I realized I had not taken a picture sorry)

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Swanson does make it better for certain with their chicken broth

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My Vidalia Chopper is priceless in my kitchen for chopping my vegetables to a perfect size for all of my creations.  It is a must have for every kitchen.  It is quick and easy and super fast cleanup too.

I throw all my ingredients in the pot suited to how much of each item that we prefer as my hubby likes a lot more potato and more shrimp than the average person.  A full bag of spinach and easy on the mushroom, carrots and celery yet enough for flavor.  One to two containers of the sour cream depending on your taste and since my hubby does not like a thick soup I do not add a thickener and do add milk here…by now I am sure you know what milk looks like.  So I did not take a picture of our milk container.  Here would be a great spot to explain the thicker that I do use…I either normally use rice starch or potato starch and just a few teaspoons will do you.

Simmer slowly and enjoy the aroma till the veggies are soft.

Voila… serve in a bowl or to be creative in a bowl of carved bread.

Eat Healthy and enjoy,

Tammye Honey

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Spinach Pesto With Barilla Tortelloni Ricotta & Spinach Dinner For Two


This Barilla Brand Tortelloni Ricotta & Spinach with the added Spinach Pesto Sauce is just out of this world in flavor.

Basic Spinach Pesto Sauce Recipe

3 tbsp. garlic minced in oil

1/4 cup walnuts

1 tsp crushed basil

1/2 tsp salt

1/2 tsp white pepper

chop together

add fresh spinach or 1 pkg of thawed and drained chopped spinach

chop together

Slowly simmer in small pan slightly covered

I add just a small amount of butter for flavor

stir and check often to make sure it is not sticking while cooking your pasta

drain pasta and add pesto to your pasta back into the pasta pan and toss

For this dish I used the entire package of baby spinach…

It was so good I went back for seconds and I normally can hold back and resist seconds…

Happy Cooking…just had to share the update…