Quick like a bunny

Quick like a bunny

Thursday, June 2, 2011

Sunny Summer Carrot Salad Recipe

When the weather gets hot I start making Carrot Salad. It is cold, sweet and great for a light meal, side dish or dessert.

You will need:

A bag or bunch of Carrots. Enough to shred into 3-4 cups worth
1/2 cup Craisins/Dried Cranberries
about a cup of diced pineapple. Fresh or frozen thawed, is best.
2 T. dried Coconut flakes.
1/2 cup of Mayo of choice.

Shred 3-4 cups of carrots in food processor. You could do this by hand, but it is a lot more work. Place in large bowl.

Now add the 1/2 cup Dried Cranberries.

The Pineapple.

2 T. Coconut (optional)

1/2 cup Mayo.

Mix together and chill in fridge for about 20 minutes. If you are hungry. You can just eat it now of course.

If you insist that this is not sweet enough, than add about 2 T. Sweetener of choice.
Time to dig in.

Churizo, Eggs, and Dulse Seaweed Recipe

Eggs and Dulse are so good together. I think they are developing quite the relationship in my home.

This is an easy quick meal recipe. Picky eaters will never know there is seaweed in the food. They will get the extra boost of nutrition to.

What you need:

Chorizo ( It is in the Hispanic/Mexican fridge section in your local grocery store)
Dulse Seaweed

You take the amount of Chorizo you want to cook. Put it in a pan to heat up on medium heat. Separating it as you cook. I am just cooking for me here. You can add more or less according to your taste.

Then you want to add Dulse. I added about 2 T. chopped just for me. You can add more or less.

Now you want to add 2 Eggs. I usually add 2 Eggs for every adult. Now cook it like you are making scrambled Eggs.

When done, plate and serve with warm Tortillas. When I have Oranges on hand. I will slice those and serve with, but no Oranges in my house at the moment.

You can add shredded cheese, chilli' sauce/salsa or some fresh Pico. This is simple hearty and has it's veggie included.

Wednesday, June 1, 2011

My kinife is not sharp enough

When I started doing a lot of cooking from scratch, I noticed my knives would loose their sharp edge after awhile. Example: Pineapple,hard Squash. I realize one just needs a decent knife sharpener. At one time I had used a long thick stake looking thing to sharpen my knives, but it got lost among the path of my life. When I needed one the most, finding what I used to use was no where to be found so I searched the Internet for a knife sharpener.

I found one for about 20.00 not including shipping and handling. Crushed Diamond surface with Ceramic finishers. Sporting goods stores or knife stores should carry knife sharpeners to. My stainless steel knife works great with this as does any of my knives for cutting foods including serrated knives for Tomatoes and Bread.

If you like to fish. You will have use for the hook sharpening groove to keep those fishing hooks sharp as well.

Tuesday, May 31, 2011

Acorn Squash Recipe

I bought an Acorn Squash out of curiosity. What does this taste like and how do you cook it? Did a little research and came up with this easy bake recipe. Pre-heat oven to 400. I started my slicing on the bottom end of the squash then cut another and another, about 1 inch thick until I got to the seeds. Get a baking dish to start placing these in.

Once you get to the seeds. Just scoop them out with your fingers. You can rinse and dry these for growing or toasting in oven.

Once you have made a layer of squash in pan. Sprinkle with salt (opt.) Top them with butter of choice. Cinnamon and sweet of choice. For example: Brown sugar, Agave, white sugar, or Honey.

Continue to layer this way until Acorn Squash is all used.

Now place in oven for 30-45 minutes or until soft when tested with knife. I had mine uncovered the first 30 minutes and then covered it the last 15 minutes. I basted it with the pans liquids, after it came out.

How did Acorn squash taste?

Two servings later. I would say it has a flavor of Fall and family gatherings for Thanksgiving or Winter Holiday. A memory maker for sure. I ate the skin and all. Wow. The rest went into the fridge covered for a reheat later. I'm sure it would last 4-5 days, but it was eaten before then.

I think my seeds will go towards a fall harvest in my garden.