Pecan Prawns
Hesty found out the Walnut Prawns you find at Chinese restaurants are actually quite easy to make. She found the sauce ingredients were a surprise, she never thought there would be mayonnaise in it. A couple pointers she has are pecans impart a better flavor than walnuts and don't taste the sauce before cooking, it's bleh! when raw. Walnut Prawns INGREDIENTS: For the Sauce: - 3T mayonnaise
- 4T honey
- 2T condensed milk
- 1T lemon juice or white vinegar
For the Nuts: - 1/2c walnuts or pecans
- 1/2c sugar or honey
- 1/2c water
For the Shrimp: - 1 pound shrimp, peeled and deveined
- cornstarch
- eggwhites
- rice or shredded cabbage
- vegetables (optional)
DIRECTIONS: For the Sauce: - Put sauce ingredients in a bowl and mix well.
For the Nuts: - Boil nuts in water for 10 minutes.
- Remove nuts from water and drain.
- Bring 1/2c water to boil while mixing in honey or sugar.
- Boil nuts in sweetened water for 10 minutes.
- Remove nuts from water and drain.
- Cover lightly with honey (optional).
For the Shrimp: - Add just enough oil to a pan to cover the bottom.
- Heat pan to high heat.
- Dip shrimp in eggwhites then cornstarch.
- Add nuts to pan.
- Add vegetables to pan (optional).
- Add shrimp one at a time so they don't stick to eachother.
- Toss until shrimp become golden and vegetables are cooked.
- Remove from heat and drain oil.
- Toss with sauce and serve over rice or shredded cabbage.
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Absolutely delicious! We're looking forward to trying it with different fruits :) | Aqua Fresca
ENGLISH
Aqua Fresca
4 parts watermelon cut into small to medium size pieces
1 part water
honey (optional)
Add fruit and water to blender.
Blend until smooth.
Add honey to taste if fruit is lacking in flavor.
Other fruit can be used. A little apple cider vinegar can help with browning of some fruits (like apple and pear). | | |
My sister Hesty named this beautiful and tasty cake for the powdered sugar on top that looks like a winter frost kissed the cake and the jam made from sun kissed summer fruit. Robert's Summer Frost Cake ENGLISH Robert's Summer Frost Cake 3/4c sugar 1/3c butter 2 eggs 1t vanilla 1-1/2c sifted cake flour 1-1/2t baking powder 1/3t salt 1/2c milk blackberry jam powdered sugar - Beat butter until soft.
- Sift and add sugar gradually.
- Blend until light and creamy.
- Beat eggs in one at a time.
- Add vanilla.
- Sift cake flour, baking powder, and salt.
- Add dry ingredients and milk alternately to butter and egg mixture.
- Beat the butter after each addition until smooth.
- Bake the cake in two greased 8-inch layer pans at 375F for about 25 minutes.
- place between the layers a filling of blackberry jam.
- Sprinkle the top liberally with sifted powdered sugar.
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Yes, it's chicken and not beef. Hesty was out of beef that night, so she used the glaze as a marinade then baked the chicken. Honey Mustard Glazed Steak ENGLISH Honey Mustard Glazed Steak Good cut of beef Red onion, thinly sliced Glaze 2T dijon mustard 1T honey 1/2T cider vinegar 1/2T water salt pepper - Preheat broiler.
- Combine glaze ingredients in a small bowl.
- Place steaks on broiler, top with red onion, and brush with glaze.
- Watch closely, cook to likeness, turn over and re-glaze.
**Can also be used as a marinade when baking chicken or reduce glaze to make a honey mustard sauce | | |
Black Peppered Beef Marinade 1T soy sauce 2t cornstarch 1t black pepper 2 cloves garlic, minced 1t minced ginger ---------- 3/4 pound flank steak, thinly sliced across the grain Sauce 1/4c chicken broth 2T hoisin sauce 2t soy sauce 2t sesame oil ---------- 1T vegetable oil 2 small dried red chilies 1/2 yellow onion, cut into 1/2-inch cubes 1 carrot, peeled and thinly sliced on the diagonal - To make the marinade, combine all the ingredients in a bowl and mix well. Add the beef and stir to coat evenly. Let stand for 10 minutes.
- To make the sauce, combine all the ingredients in a small bowl and mix well.
- Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the chilies and cook, stirring, until very lightly browned, about 45 seconds. Add the beef, onion, and carrot and stir-fry until the onion begin to brown on the edges, about 2 minutes. Add the sauce and cook, stirring, until the carrot is tender-crisp and the meat is cooked, 2 to 3 minutes.
- Transfer to a serving plate and serve.
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Crab Pasta Salad ENGLISH Crab Pasta Salad from Art of Manliness http://www.artofmanliness.com/2013/09/19/how-to-fillet-and-cook-salmon-dungeness-crab-recipes-and-travel-tips-from-the-san-juan-islands/1 12-oz box tri-color rotini pasta 1 vine ripe tomato, finely diced 1/2 medium red onion, finely diced 4 stalks celery or 1 apple, finely diced 1 lb. cooked lump crab meat or shrimp 1 can of corn, drained 3 T mayonnaise 1/2 lemon, juiced Salt, to taste Pepper, to taste - Heat a large pot of salted water to a boil over high heat.
- Add pasta and cook to just under al dente, about 10 minutes.
- Drain pasta in a colander and allow to cool.
- When pasta is chilled, toss with remaining ingredients, seasoning to your preference with salt and pepper.
- Serve chilled
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Hesty made this for Ruby Starfire because there was extra Pumpkin Puree lying around but not enough to make more Pumpkin Bread. While it's not something he would normally drink, Ruby does find it a wonderful autumn drink, finely paired with Pumpkin Bread, and a terrific way to use up any remaining pumpkin. ENGLISH Pumpkin Spice from CookingWithApril http://www.youtube.com/watch?v=ZUIriCfm1XY&feature=share&list=UUX0kj_Hz-VY22eX9quwhwcA2c brewed coffee or 1 to 2 shots of espresso 4T brown sugar (less or more depending on how sweet you like it) 2T pumpkin puree 1/4t vanilla extract 1/2t pumkin pie spice 2c milk, half and half, or almond milk Optional: Whipped Cream - Thoroughly mix coffee, brown sugar, pumpkin puree, and vanilla together.
- Add milk and mix.
- Pour into your favorite mug and enjoy!
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Another nice little recipe from CookingWithApril (video down below) and a very good way to deal with extra pumpkin. Unlike most pumpkin bars Hesty has tried, these are not greasy and despite the amount of sugar in them, they don't taste sweet at all. My dear sister Hesty says to try these with whipped cream or plain yogurt for a yummy morning breakfast. ENGLISH Pumpkin Bread from CookWithApril http://www.youtube.com/watch?v=8p17yxOWZIw3-1/2c all purpose flour 1t ground cinnamon 1t ground nutmeg 1/4t ground ginger 1/2t ground cloves 2t baking soda 1-1/2t salt 1 (15 ounce) (425g) can pumpkin puree 1c vegetable oil 3c white sugar 2/3c water 4 eggs In a large bowl, combine flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. In a medium bowl, mix pumpkin puree, oil, sugar, water, and eggs.Slowly add wet ingredients into the dry ingredients and mix well.Pour into two greased loaf or cake pans. Bake for 50 minutes at 350F or 175C. ** You can substitute 2 3/4t pumpkin spice in place of the cinnamon, nutmeg, ginger, and cloves. | | |
Hesty has been complaining that some things you just can't do easily. In America, almost every store carries cans of pumpkin puree year round. Outside of America? Good luck! She got lots of strange looks when looking for pumpkin puree in France. Thank goodness for the internet! She learned how to make her own puree and now she can make all sorts of pumpkin goodies :) ENGLISH Pumpkin Puree - Take a pumpkin.
- Remove seeds and strings.
- Cut pumpkin into small pieces.
- Place pumpkin pieces skin side down on a baking pan.
- Bake at 400F (200C) for 20-60 minutes until fork enters smoothly.
- Remove from oven and let cool.
- Remove pumpkin flesh from skin.
- Put pumpkin in food processor or blender until smooth or mash with potato masher.
- Refrigerate for up to a week or freeze.
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This spice mix always makes Ruby Starfire think of fall and, of course, pumpkins. Whenever she makes something with pumpkins, Dear Hesty uses this melange in place of cloves, allspice, nutmeg, ginger, and cinnamon in the recipe. | ENGLISH
Pumpkin Spice
3T ground cinnamon
2t ground ginger
2t ground nutmeg
1.5t ground allspice
1.5t ground cloves
Mix everything together. | | |
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