Friday, November 16, 2018

Shrimp Stir Fry with Green Curry Sauce for #FishFridayFoodies

It's time for Fish Friday Foodies again.   This month we're doing Stir-Fries featuring Seafood as suggested by our hostess Karen from Karen's Kitchen Stories.
Shrimp Stir Fry with Green Curry Sauce

I was all set to use Shrimp, but decided against it.   I had some cod in the freezer but it seems to have gone walkabout so I used some Sole instead.   I've been craving fish and veggies lately anyway.
I went online and searched for a recipe and found one on this site.  And followed it.
I forgot to buy scallions the other day, but have lots of chives in my pots.  I also added an extra pepper, cause I found one called Aloha and it was gorgeous. It was red and yellow and orange.
  I also used fresh bird peppers, because I love them, and the heat they impart.  And... I added some Bok Choy Sum., cause I could.

Cooked it, tasted it and promptly made it an offering to the kitchen goddess.
I don't know if it was a combination of the spices, sauces, or just what, but I ended up dumping the whole thing. It was awful, or at least, my mouth said NO WAY!

Luckily I had some of the pepper left over, and decided to start from scratch.  I had also bought some shrimp for Thanksgiving and decided to break into that package for this.
Shrimp Stir Fry with Green Curry Sauce

And I really loved what I came up with.  

Yield: 2 servings

Shrimp Stir Fry with Green Curry Sauce and Peppers
Shrimp Stir Fry with Green Curry Sauce

prep time: 10 minscook time: 10 minstotal time: 20 mins
If you like a touch of hot, and spicy without being overwhelmed, this dish is perfect. Serve with either Somen Noodles or rice or?


1 whole Green pepper - seeded and julienned
1 whole Aloha Pepper or orange pepper - seeded and julliened
2 baby Bok Choy Sum, washed, and julienned
2 fresh bird peppers, diced
1/2 lb fresh Shrimp
1 tablespoon oil

1 tablespoon Sweet Soy Sauce
1 teaspoon Roasted Sesame Oil
1/2 teaspoon Rice Wine Vinegar
1 teaspoon Green Curry Paste
1 teaspoon cornstarch
3 tablespoons water


Heat oil in wok or shallow fry pan until very hot, add the vegetables and stir fry them for about 3-4 minutes or until the Bok Choy starts to wilt.   Add the shrimp and stir to combine, cover and let cook for 2-3 minutes or until the shrimp has turned pink and is almost cooked through.  Add the sauce. stir to combine, and let come to a boil, cook for another minute, then serve over Somen Noodles or rice. 
Created using The Recipes Generator

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Thursday, November 15, 2018

Community Potluck for November 2018

I meant to get this up yesterday, but took the day to run into the big city. 

We met at a new venue this month, St. James Bay Golf Course allowed us to use their Fountain Room, and we'll probably be meeting there every month until they kick us out. 

The place we used to have it at, is no more, thanks to Hurricane Michael.  It basically took out the entire building as well as causing damage and havoc throughout our community. 

We appreciate being able to have our Community Potluck at the St. James Bay Golf Course.  The room was lovely, and as usual,  lots of great food was brought, and lots of conversations and story swapping were done. 

Without further ado or any other drum rolls or ?

It's funny how some months seem to get a theme, without any prompting from anyone.   This month there was a definite Pasta theme, which made my little heart go pitter patter.   I love pasta. 
I had to do it, here are all the pasta dishes.
And you know I sampled every single one of them.
Bowtie Pasta with Sausage

 Macaroni Salad
 Chicken with Noodles
Orecchiette or Little Ears Baked Pasta
 Mac and Cheese
There was lots more brought and enjoyed.
We not only had some lovely Mashed Potatoes 
 But also some roasted Rosemary Potatoes
This totally awesome dish with Chicken and Sausage and Rice
 I made a Jambalaya with Sausage, Chicken and Ham
 There were some Salmon Patties (I didn't get to taste them, but was told they were good.
 Some Pork Loin Sliders, and being a Dane, I'm a pork fan, so I was happy.
 There was a Pumpkin Soup, which was spicy and delightful
 And you were to top it with Salsa, Sour Cream and tortilla chips
 Some Mushrooms, I could have dipped some of the Foccacia in the juice.

and a Spicy Kale dish
 along with some Brussels Sprouts.   Funny that, I never used to like them, but my taste buds must have matured somewhere along the way, cause I really like them now.
 A Cheese and Cracker tray.  And if you look up in the left hand corner, I also made and brought some Tiramisu Cupcakes and didn't get a picture of them. 
I also did not get a picture of another latecomer, some bacon wrapped sausages.  

and then there were the desserts.
You have to have dessert. 
You do. 
Sweet Potato with a crunchy sweet topping
 Santa and his Pineapple. 
 A baked Apple Compote
 Pumpkin Pie
 and some Turtle Pie
And I missed getting a picture of a fruit cobbler as well. 

I got busy chatting with friends, trading Hurricane Michael stories and commiserating with those who had damage or lost stuff.  I was one of them, but, you have to go on.

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Monday, November 12, 2018

Blackberry Bites Coffee Cake for #BakingBloggers

It's time for Baking Bloggers again, and this time round, our assignment is to use Cast Iron Cookware to bake something.  Sue of Palatable Pastimes is our hostess and she said we could make anything savory or sweet, but it had to be baked in Cast Iron Cookware.   I'm lucky, I've got a few pieces of cast iron cookware and actually use them a fair amount. There is nothing like cast iron to hold heat and it's so versatile as well. 

I use my big Dutch oven a lot, but usually for baking bread, however, I do have a few cast iron skillets along with two prized possessions, Æbleskiver pans. (used to make Æbleskiver, a Danish pancake ball)

I decided to use the pans to create something new.   And found out just how much batter I can make in one go, cause I ended up not only using both those pans, but also a cast iron skillet.

And my great idea of baking in the Æbleskiver pans, well, it did not work out the way I planned.
 The batter grew and overflowed and then baked together. 
 And they didn't come out nicely, at all. 
They did taste good, and I ate them all, but somehow I managed to make them fall, and also the blackberries ended up in the bottom of each bite, not suspended.  I know, I should have sprinkled some flour over them, before I added them to the top of the bites.
Didn't effect the taste though.
And the one pan, well, let me just say, I overcooked them. It didn't take as long to bake as I thought they would.  
 As you can see, some came out, and some didn't.   (I ate them anyway).

And, in the interests of full disclosure here, this batter recipe was almost too delicate to bake in a cast iron pan, but maybe the next time we're out of power (it happens ) I'll try baking a cake on the grill in the cast iron pan.
The extra batter I put into another cast iron pan, worked well.    And those people who tried it, loved it. 

Yield: 10 + servings

Blackberry Bites Coffee Cake

prep time: 10 minscook time: 20 minstotal time: 30 mins
This light, delicate flavored coffee cake is perfect to whip up in a hurry.


 2 eggs
1 cup sugar
1/2 cup melted butter
1 cup self rising flour
1/2 cup sour cream
1/4 cup milk
1 teaspoon Baking Soda
1/8 cup Bourbon
8-10 oz. Ripe Blackberries


Preheat the oven to 350 degrees.  Grease the Æbleskiver pans or two cast iron skillets with some butter.  Heat over medium heat until the butter is melted and foaming a little. Sprinkle a tablespoon of regular flour over the blackberries to coat and set aside. 

Whisk together the eggs and sugar until the sugar is dissolved, add the melted butter and fold in.  Mix the baking soda and flour together.  Mix the milk and sour cream, and set aside.   Add the flour and milk to the eggs and mix.   Adding the bourbon at the end. Fold in. 

Pour the batter evenly into the pans and sprinkle the blackberries evenly over the top. 
Bake at 350 degrees for 20 minutes until cakes are set and pulling away from the sides. (If making them in the Æbleskiver pan, only bake them for 10 minutes, checking to make sure they're done by inserting a toothpick in the center and pulling it out.) 
By preheating the pans, it takes less time for the cakes to bake. 
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