Monthly Archives: August 2018

Smorgasbord Blog Magazine – The Food and Cookery Column – Carol Taylor Cooks #Cabbage – Stuffed, Red pickled, ‘Pasta’ dishes

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Carol Cooks Cabbage…

Cabbage … I actually love cabbage and there are so many different varieties and it can be eaten cold, steamed, boiled, sautéed, pickled so many ways to prepare the humble cabbage.

Although I will admit that the cooking of cabbage has improved as I remember my Nan and my mum used to cook it to death but did we love the cabbage water with a bit of vinegar and pepper in it to us it was a real treat…Does anyone else remember that???

I won’t bore you with any more coleslaw recipes as cabbage makes a lovely slaw and there are so many dressing and additions you can make to make slaw but I think something different today.

Spicy Red Cabbage.

I have been making this …Well, it seems like forever but it must be at least for the last 35 years so it is a well, tried and tested recipe and one which we absolutely love. The recipe was originally given to me by a very dear friend whom sadly is no longer with us…but every time we have this dish we remember you with much love Pauline…

The recipe has German origins which is where Pauline’s husband came from.

Cooked with Apples, red onion or shallots, some spices, balsamic and a tinsy, winsy drop of Red Wine….mmm…try a glassful…lol…

It is a lovely accompaniment to Roast Dinners and tastes even better when kept a day or two before eating…well if it lasts that long …and it freezes well.

Ingredients:

• One medium-size Red Cabbage.
• One medium to large Red Onion Or about 8 shallots…
• 2/3 cloves of garlic
• One large Bramley Apple peeled, cored and roughly chopped
• 2 tbsp Balsamic Vinegar.
• A half to whole glass red wine.
• Salt and Pepper to season.
• 1-2 tsp Cinnamon or mixed spice.
• Cinnamon Stick ( optional)

Let’s Cook!

  1. Chop cabbage, Onions, garlic and Apple.
  2. Cook Onions and garlic in butter or olive oil until onions are soft.
  3. Add chopped cabbage and apple, half of the balsamic and half of wine.
  4. Season and add spices.
  5. Cook for at least 2 hours (I cook mine for 3 generally) and add more wine and balsamic to taste. If you think it is a bit dry then add a little water.

Tip: If like me Bramley apples are unavailable where you live then its trial and error. I tried green apples and it was ok but this week I used 4 dessert apples and it was the best, the same with seasoning and spices its personal taste so play with it and adjust to your taste which is what I do with all my cooking ….and especially now I live here it has taught me a totally new way of cooking, I was very recipe and measurement driven. Now I just look inside the fridge or freezer and cook with what I have because it is about taste, taste and taste again… or it could be just certain ingredients are unavailable here…….the only time I now measure is when I make pastry or cakes and that does have to be more precise but any other dishes then I play with ingredients and I have much more fun when I am cooking.

This dish can be made at least a week in advance if you are keeping it in the fridge or longer if you are freezing it.

To serve just gently reheat and check the seasoning…

Ham and Cheese cabbage wraps.

To cut the calories but also because they make a tasty option to other types of wraps are cabbage rolls. They can be stuffed with a meat filling and served hot or used as a cold wrap and they are quite delicious and much healthier than bread or other wraps.
Ham and Cheese cabbage wraps.

Ingredients:

• 6 cabbage leaves
• 12 slices of Swiss cheese
• ¼ Ib of salt beef or ham
• 1 cup of sauerkraut
• Your favourite dipping or tomato sauce.

Let’s Cook!

  1. In a large pot, boil 4 cups water. Using tongs dip each cabbage leaf in water for 30 seconds and place on a paper towel lined plate to dry.
  2. Place 2 slices Swiss cheese in the centre of a cabbage leaf. Top with a couple slices of corned beef and a spoonful of sauerkraut and roll burrito-style into a small package.
  3. Serve with your favourite dipping sauce or tomato sauce
  4. Easy to do and tasty you could use chicken slices or any other meat.

For a more substantial filling try this burrito mix.

Ingredients:

• 8 large green cabbage leaves
• 1 tbsp of extra virgin olive oil
• ½ an onion chopped
• 1 lb lean beef or pork mince
• 3 cloves of garlic chopped
• 1 tbsp of my fajita mix
• Salt and fresh ground black pepper
• 1 can of black beans or dried soaked black beans
• 1 ½ cups of cherry tomatoes chopped
• 1 cup of fresh or frozen corn
• 1 cup of grated Monterey jack cheese
• ½ cup grated cheddar cheese

Let’s Cook!

  1. Preheat oven to 350º and line a small baking sheet with parchment paper. In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds to blanch. Place on a paper towel-lined plate to dry.
  2. In a large pan over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes, then stir in ground beef and garlic. Cook, stirring often, until beef is no longer pink, about 5 minutes. Drain excess fat, then season with fajita seasoning mix, salt, and pepper.
  3. Stir in black beans, cherry tomatoes, and corn.
  4. Lay 2 cabbage leaves side by side, overlapping slightly. Place a heaping spoon of ground beef mixer, then top with cheese. Fold short sides of cabbage leaves in first, then roll into a cylinder — like a burrito! Repeat with remaining beef mixture.
  5. Place on baking sheet and bake until cheese is melted, about 10 minutes.

Now we all love pasta but cabbage leaves work well as a replacement for pasta so for a healthier Lasagne then replace the pasta with cabbage leaves you will be surprised how tasty it is.

Ingredients:

• I kilo minced beef or pork
• 1 large head of white cabbage leaves separated.
• 1 large onion chopped
• 250 gm mushrooms sliced
• 3/4 cloves garlic
• 5/6 Fresh basil.
• 2 bay leaves
• 400 gm of fresh tomatoes blitzed
• 2 tbsp tomato puree.
• 2 tsp balsamic vinegar
• 2 tsp Worchester sauce
• 1 tsp mixed herbs
• 1 tsp sage.
• Salt and pepper to taste

Let’s Cook!

  1. Heat a glug olive oil in pan and saute onions and garlic.
  2. Add mince and cook until browned
  3. Add tomatoes and cook for a few minutes then add tomato puree and mixed herbs, bay leaf, oregano, balsamic and Worcester sauce. Taste and add more herbs if required I always do as we love herbs.
  4. Cook on a slow simmer for 20 minutes and then add mushrooms, cook for another 10 minutes and stir in fresh basil…
  5. Meanwhile make a white sauce.
  6. To compile the lasagne… begin with a layer of mince then cabbage leaves, then mince, white sauce, cabbage leaves until you have completed 4 layers finishing with the white sauce.
  7. Grate over your favourite cheese…I use cheddar or a mix of mozzarella and cheddar.
  8. Cheese can be difficult to get here so if I have plenty then I also use some between my layers for a cheesier lasagne.
  9. I think lasagne is the type of dish where anything goes really sometimes I add bell pepper to my sauce it depends what I have in my larder.
  10. Cook lasagne on 180 degrees for 30 minutes or until cabbage is cooked and cheese is golden and bubbling.
  11. Serve with mixed Salad and or Garlic bread

Enjoy!

Cabbage also makes lovely chips just tear some leaves of cabbage toss in some olive oil or coconut oil and season and sit a on a wire tray inside a hot oven and bake on 200 degrees until they are crisp.

Cabbage wedges baked in the oven also make a lovely vegetable …Cabbage is gaining in popularity as a vegetable and is still cheap to buy and easy to grow.

Cabbage is also very popular here either pickled or eaten raw …Thais don’t tend to cook many leafy vegetables like we do but eat raw which is good for you…

Thai Pickled Cabbage (Pak Dong)

Thai pickled cabbage is fairly similar to sauerkraut but not so finely shredded and is sold everywhere on markets and also with many Thai meals it is a very popular pickled dish.

Ingredients:

• 1 white cabbage cut or torn into pieces.
• 8 large spring onions chopped
• Coarse Salt.

Let’s Cook!

Pickled cabbage is very easy to do and there are many variations I have seen it with fresh chillies. It can also be made with Chinese cabbage or Pak Choy…Our preference is just plain old white cabbage and spring onions it is quick, easy and very moreish it can be eaten on its own, stirred into soup or with a curry as an accompaniment. It doesn’t last long here at all as our little granddaughter loves it and just eats it on its own.

To Pickle:

  1. Layer Cabbage, Onions and salt in the dish add a little water. Mix it all together with your hands.
  2. Then leave the dish covered on kitchen top or in the sun for 1 day.
  3. Drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier than others. Just play with it and you will soon discover your ideal version.
    Then refrigerate and enjoy!

I hope you have enjoyed these cabbage recipes … Do you enjoy cabbage? How do you eat it raw or cooked or both or just in a slaw?

Until next time and I didn’t mention the C word…Did I? But there are only 120 sleeps…

©Carol Taylor 2018

The other posts in the Food and Cookery Column can be found in this directory: https://smorgasbordinvitation.wordpress.com/carol-taylors-food-and-cookery-column-2018/

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

Some fantastic dishes to showcase the versatile cabbage.. thanks Carol.

Thank you for dropping in today and Carol would be delighted to answer any of your questions and we always enjoy your feedback. Thanks Sally

Smorgasbord Health Column – Nutrients the Body Needs – Choline, B8- Inositol, Bioflavonoids, Co-Enzyme Q10, Trace Elements

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In previous posts I have featured the most essential of the nutrients our body needs to be healthy..there are a few more that need to be added to the list including Choline that was only added to the list for daily health in the late 1990s. To obtain such a wide spread of nutrients it is very important that you make sure your diet is as varied as possible.

It is easy to believe that if you are having a glass of orange juice a day that is all the fruit you need. However, as you will see fruits contain different nutrients in varying quantities, and to get sufficient of each of the nutrients required you need a cocktail of fruits.

You can find the other posts in this directory: https://smorgasbordinvitation.wordpress.com/smorgasbord-health-column-news-nutrients-health-conditions-anti-aging/

Choline: Officially this is usually grouped with the B Vitamins but because it has a very clear role of its own to perform it is worth showcasing separately.

Choline is of the few substances that can penetrate the brain membranes, raising levels of acetylcholine a neurotransmitter that may improve focus and memory. Acetylcholine is also necessary for stimulating the contraction of all muscles including the facial muscles. This may help maintain a youthful appearance. Choline also seems to help with controlling cholesterol, keeping arteries clear.

It is found in egg yolks, liver, whole grains, green leafy vegetables such as spinach and fish.

B8 -Inositol: Another nutrient that is grouped with the B-Vitamins.  It is usually not listed as essential for diet but as most vitamins, particularly within a group are synergistic it would make commonsense to include regularly to provide its benefits. Inositol is required for proper formation of cell membranes. It affects nerve transmission and helps in transporting fats within the body. It is also necessary for the normal metabolism of insulin and calcium.

It is found in nuts, beans, milk, whole grains, lecithin, wheat and wheat bran, cantaloupe melon, egg yolks, liver, fish and oranges.

Bioflavonoids, sometimes known as Vitamin P; There are over 500 different types of Bioflavonoids with some of the more common ones being hesperidin, myrecetin, nobilitin, rutin, tangeritin and quercitin. They maintain the health of cell membranes and collagen and they increase the effectiveness of antioxidants, most notably Vitamin C, which is the vitamin that they are found alongside with in food.

It is water-soluble and the best sources are apricots, cherries, cantaloupe melon, papaya and the skin and pith of citrus fruit.

Co- Enzyme Q 10 – Ubiquinone: Q10 has a widespread distribution throughout the body and is used by the body to metabolise food into the fuel ATP (adenosine triphosphate) that the body needs for energy. It is a powerful antioxidant that protects the body from free radicals and also acts as a bodyguard for Vitamin E, which is vital for cell membranes and keeping blood cholesterol at a healthy balance. Some research has indicated it might help increase sperm count in men and it has been shown to help in the healing process, particularly in the mouth and gums. It is essential for the immune system and heart function.

Best sources: Fish,Meat particularly the heart and organ meats, egg yolk, milk fat, wheat germ and wholegrains, but usually needed in supplementation form.

TRACE ELEMENTS

Boron: Found in trace amounts in food and the human body and there is some debate as to its usefulness as a nutrient. However, there may be a link to bone health and density but there does seem to be some merit in its ability to reduce the loss of calcium in urine. This might lead to a lower risk of osteoporosis.

Best sources Raisins, Prunes, Nuts. Non citrus fruit,Vegetables and legumes.

Iodine is a trace mineral that is needed to make thyroid hormones that maintain metabolism in all the cells of the body. It is one of those trace elements that seems to be prevalent in soil around the world and is therefore present in a wide variety of foods including vegetables and fruit. Most of us will obtain enough from our diet but there were parts of the world in both the US and UK for example where local produce was being grown in earth that was deficient and this resulted in an increase in thyroid related diseases. Goitre

Best sources for iodine – Eggs, Dairy, Live yoghurt, Seafood, Iodised salt, Sea vegetables such as kelp, Cod, Mackerel, Haddock, Strawberries, Bananas, Nuts

©sally cronin Just Food for Health 1998 – 2018

My nutritional background

I am a qualified nutritional therapist with twenty years experience working with clients in Ireland and the UK as well as being a health consultant on radio in Spain. Although I write a lot of fiction, I actually wrote my first two books on health, the first one, Size Matters, a weight loss programme 20 years ago, based on my own weight loss of 154lbs. My first clinic was in Ireland, the Cronin Diet Advisory Centre and my second book, Just Food for Health was written as my client’s workbook. Since then I have written a men’s health manual, and anti-aging programme, articles for magazines and posts here on Smorgasbord.

You can find all my books here with links to Amazon: https://smorgasbordinvitation.wordpress.com/my-books-and-reviews-2018/

Thanks for dropping by and I hope it has given you something to think about..

Smorgasbord Health Column – Cook from Scratch with Carol Taylor – Salmon – Omega 3 on a Plate

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This is an edited post from the Cook from Scratch series of 2018 as a complement to the Food Therapy Salmon 2020 .. Carol Taylor shares some delicious recipes to encourage you to include salmon on a regular basis in your diet.

Fish one of my favourite foods and cooked with fish sauce, chilli, lime and coriander it’s to die for….. so yum. My favourite is Loch Fyne Salmon Trout which I can get it here but when I do it is a welcome treat.…Salmon is so good for you in many ways and Sally explains that very well so between the two of us Sally will give you the astounding health benefits of Salmon and I will provide some easy to follow healthy recipes all cooked from scratch.
Firstly we have Salmon done the Thai way very tasty, very easy and wherever you are you should be able to easily obtain all the ingredients.

Ingredients:
180gm Salmon Trout or Salmon fillet.

For the topping:

  • 1 spring Onion finely chopped.
  • 2/3 stems Coriander chopped finely…i use stem as well.
  • 1 red bird’s eye chilli finely chopped.
  • 1 tbsp Fish Sauce.
  • A cheek of lime.

To prepare

  1. Put fish on foil and spoon topping on. I reserve some of topping to add when serving. Seal foil and put in oven on 180 for 10/15 mins until cooked.
  2. This of course depends on thickness of fish.
  3. When cooked remove from oven and serve with rice.

Enjoy!

Another favourite is Salmon with Linguine.

Ingredients

  • 180gm Salmon
  • 2tbsp Olive oil
  • 1/4-1/1/2 tsp of red chilli flakes. or 1 fresh chilli finely chopped. (you can omit this step)
  • 2/3 large cloves of garlic, crushed.
  • 2 small shallots finely chopped.
  • The zest of 1 lime or you can use lemon.
  • 3/4 tomatoes chopped.
  • Chopped parsley.
  • Fresh parmesan as desired.
  • 400gm of Linguine or pasta of your choice.

To Prepare

  1. I lightly steam my salmon and set aside to cool.
  2. At the same time cook your pasta in boiling salted water as per the packet instructions.
  3. Heat your oil in a pan, add the garlic and the shallots and chilli if you are using cook for 2-3 minutes being careful not to burn the garlic.
  4. I often just add a small piece of butter to this…it stops the olive oil burning.
  5. Add the chopped tomatoes and cook for two minutes then add the flaked salmon, the lime zest and parsley and cook for a further 2/3 minutes.
  6. Drain the pasta and reserve 70 ml of the cooking water.
  7. Add pasta to the salmon mix and gently combine.
  8. Season and add some freshly grated parmesan cheese…this is where I can get a bit over zealous as we love parmesan, also adjust seasoning if required.
  9. Stir in all or some of the reserved pasta liquid and sprinkle with parsley to serve…with a lovely green salad or some lightly steamed vegetables and of course a glass of your favourite vino.

Enjoy!

Snacking

Sometimes you just want a little snack and this one is quick and easy to do…Most of us have a packet of rice cakes in the cupboard don’t we?…Well lets jazz it up a little and take it from the boring to the sublime.

Just mash an avocado coarsely add some black pepper, lemon juice and a little mint if liked or maybe a little crumbled feta.

Spread on the rice cakes and top with a little smoked salmon…divine.

Having a BBQ?

Then skewer the salmon with some small onions and lemon slices if doing chunks or cut salmon length ways and thread on to the skewer and then brush them with this lovely dip when you turn them on the BBQ or grill.

Ingredients

  • 2 tbsp parsley, chopped
  • 2 smashed garlic cloves
  • ½ tbsp Dijon mustard
  • ½ tsp salt
  • Large pinch of black pepper
  • 2 tbsp olive oil preferably light as extra virgin tends to burn.
  • 2 tbsp lemon or lime juice

Salmon is very versatile and goes with lots of combinations of sauces with oil, white sauces or burnt butter sauce there are many ways you can dress up that lovely salmon

I hope you enjoyed this selection of recipes and reading about the health benefits of the Salmon.

I will be sharing more Cook from Scratch in coming weeks

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  Amazon US

Connect to Carol

Blog: Carol Cooks 2
Twitter: @CarolCooksTwo
Facebook: Carol Taylor

 

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Family Favourites and Spices in action Part Two

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Last week I gave you recipes for mixes and spices that I always make but thinking about it, I wasn’t really very fair, as I didn’t give you my recipes that I made with the mixes did I?

This week I will be using my spices /mixes and giving you the recipes that again are ones we know and love here at home… Of course if you have recipes which you make using the mixes I shared then please share with us…Sally and I would love to know what you cook…

Green Sauce… A wonderful dressing for fish or chicken… made with tahini

Ingredients:

• 3 tbsp white miso
• 3 tbsp fresh lemon juice
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 4 tsp Tahini
• 1 tbsp apple cider vinegar
• 1 tbsp honey, preferably raw
• 2 cups cilantro leaves with tender stems
• ⅓ cup sliced chives
• 1½ tsp grated peeled ginger
• 1 tsp ground coriander
• Coarse salt, freshly ground pepper

I love these sauces because they are quick and easy to make once the ingredients are measured out. Liquids first, and a quick whizz until the miso is dissolved and the sauce smooth, then add the herbs another quick whizz and you are done …It will keep in the fridge for at least 3 days so you can make it in advance.

Next is the chicken or pork Masala curry we make using my Chettinad spice mix.

Ingredients:

• 500 gm Chicken thighs or legs cut into two or pork hip cubed
• 2 tbsp ghee or Oil.
• 1 large Onion., chopped
• 2 Large tomatoes pureed.
• 1-2 sprigs Curry Leaves.
• 1 Bay Leaf( Optional)

Marinade:

• 1/8th tsp Turmeric.
• 1-2 tsp Chilli Powder.
• 2 tbsp Natural Yoghurt.

For paste:

• 4 /6 garlic cloves
• 2/3 in piece fresh ginger chopped finely.
• Salt as required.

Let’s Cook

Marinade the chicken in the yoghurt, turmeric and chilli powder for about 20 minutes.
Blitz the ginger and garlic together I have a small blender for this purpose

Add ghee/oil to pan and add the ginger and garlic paste with some cumin seeds and cook for a few minutes add the onions and Masala powder and let this mixture sweat until the onions are golden this adds more flavour.

Then add the chicken, curry leaves and tomatoes stir well to combine.

Add little water, bring to slow boil and reduce heat to simmer until chicken cooked.

N.B. If this is the first time you have used the masala mix then start with 1 spoonful you can always add more.

If I am making more, then I increase either the tomatoes or the yoghurt as we prefer ours with more tomatoes. If you prefer a creamier one, increase the yoghurt…personal choice and practice makes perfect. Ours are definitely much better than when we first started making them I believe that with Indian the same as Thai food the ingredients are just a guide.

Enjoy!

Lemon grass Chicken Skewers.

Ingredients:

• 1 kg minced chicken
• 4 – 5 garlic cloves , grated ( adjust to taste )
• 4 tsp white pepper powder
• 2 1/2 tsp salt ( to taste )
• 1/2 egg yolks
• 5 tbsp pounded lemongrass , white part only
• 10 pieces of coriander roots , pounded
• 2 tbsp coriander leaves , finely chopped
• 1 carrot , regular size , grated
• 10 stalks of lemongrass (maybe more), cut the green bit into 10 cm long pieces to make skewers.

Let’s Cook!

Mix all the ingredients above together, you may not need all the egg yolk ( I would separate 1 ) to start with and just add it bit by bit If the mixture is too sticky you may add a little bit of bread crumb.

Take one dessert spoon of the mixture and shape it on the lemongrass stalk.

Arrange the chicken skewers on a baking tray lined with aluminium foil

Bake it in preheated oven at 180 degree C, for 20 – 30 minutes. The baking time may vary.

My oven tends to be very hot and it takes only 20 minutes , then I switched the oven off , left the chicken there for while to get the slight brown colour .

Serve with the Thai Peanut sauce or the Rujak sauce if you want something a little spicer.

We love these and the lemon grass imparts a lovely flavour but a dish I make more so when I have guests.

For quickness I just cut a couple of chicken breasts in slices and put a few pieces on a wooden skewer brush with the peanut sauce and cook either on the BBQ or on the griddle turning often so as not to burn them.

Then serve them with additional peanut sauce and a salad maybe some cucumber relish.

Now for some versatile Fajitas

Fajitas were very popular when had our bar/restaurant in Phuket…Quick to make and served sizzling on a cast iron skillet they went down a treat…

Fajitas are a versatile meal and you can you thin slices of beef/ pork instead of chicken and add some baby corns sliced if you have them…

Ingredients:

• 1 pound boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• ½ medium yellow pepper ( optional)
• 4 spring onions, thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
• Lime Juice
• Oil to cook

Let’s Cook!

In a large zip loc bag, combine 1 tbsp oil, lime juice and 1-2 tbsp of fajita spice add the chicken. Seal and turn to coat; refrigerate for 1-3 hours.

In a large skillet, saute peppers and onions in a little oil until crisp-tender. Remove and keep warm.

In the same skillet, cook chicken not the marinade over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Spoon filling down the centre of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream or take to the table and let everyone make their own.

N.B. As with any spice mix the first time you use it start small you can always add more when cooking your chicken.

Enjoy!

That is all for this week I hope you enjoy the recipes and careful with the spice …start small …Have fun xxx

©CarolTaylor 2018

The other posts in the Food and Cookery Column can be found in this directory: https://smorgasbordinvitation.wordpress.com/carol-taylors-food-and-cookery-column-2018/

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

More amazing food from Carol’s kitchen -That is lunch sorted for the rest of the week…. note to self….. do not read Carol’s posts when hungry!

Thank you for dropping in today and Carol would be delighted to answer any of your questions and we always enjoy your feedback. Thanks Sally

Smorgasbord Blog Magazine – The Cookery and Food Column with Carol Taylor #Fajita Spice, #Tahini #Peanut Butter #Hummus

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Carol Cook’s …My favourite spice mixes.

Welcome to this week’s Cookery column …This week I thought I would share with you some of my go to recipes ones which I make on a regular basis. My staples really I suppose ones, which I make quite often as they are family favourites.

As you know I mostly cook from scratch and it is something I have always done. Now more than ever as there are so many additives in products on the shelf.

Much of the time I either can’t get what I want here, or as it is imported, it is silly prices, but also because of all the negative articles about processed and manufactured food stuff.  I prefer to make my own as I know what it contains …So much now is laden with added sugars and preservatives that it is quite scary, and also increasing evidence that many chronic illnesses can be prevented or improved by eating less pre-prepared unhealthy foods.

This Chettinad Curry powder is one which I always make from scratch and it has lots of ingredients, but once you have measured them out and roasted them, all you have to do is pop them in a grinder. I have a small grinder and do it in a couple of batches it makes enough for 3-5 curries so it is always lovely and fresh.

Ingredients:

• 2 tsp black pepper
• 8 dried red chillies…
• 1 ½ tbsp cumin seeds
• 1 ½ tbsp dried coconut… I use fresh coconut which I dry but if you are unable to do that buy an unsweetened desiccated coconut.
• 2 tbsp coriander seeds
• 2 bay leaves
• 2 star anise
• 4 cloves
• 2 1” pieces of cinnamon
• 2 tbsp fennel seeds
• 10 curry leaves

Let’s Cook!

Dry roast all your ingredients in a frying pan or wok stirring to make sure you don’t burn them …Turn out on to a plate or board to cool down and then grind to a powder. Store in an airtight container.

Then make your curry as usual using your homemade powder. To test the strength of the curry you prefer, start with a smaller amount and add to it as necessary. I use about 3 tbsps per curry.

My next one is a Buffalo wing mixture which is so easy to make and I just make the amount I need at the time .

Buffalo Wing Spice Mix… For 2 lbs of chicken

Ingredients:

• 1 tbsp of chilli flakes or powder…I just grind some dry fried chillies and blitz.
• 1 tbsp sweet paprika
• 1 ½ tsp cumin powder
• 2 tsp cayenne pepper
• 1 ½ tsp dried garlic not garlic salt.
• 1 ½ tsp salt
• 1 ½ tsp black pepper.

Mix all the dry ingredients together put in zip loc bag with the chicken and about a tbsp of olive oil either seal the bag and move it about to coat the chicken or get your hands in the bag like we do and make sure the chicken is all coated. Put in the fridge for at least 20-30 mins and cook as normal.

N.B Depending on who I am cooking for I may add more cayenne or chilli flakes but as with all homemade mixes …Play with the flavours …Have fun.

My Final Mix is my Fajita Mix

Ingredients:

• 3 tbsp Cornstarch.
• 2 tbsp Chilli Powder.( I use dried chillies ground to a powder)
• 1 tbsp Salt.( I use Himalayan pink salt or mineral salt which is produced locally)
• 1 tbsp Sugar.
• 1 tbsp Paprika
• 2 1/2 tsp Powdered chicken stock/seasoning.
• 1 1/2 tsp Onion Powder.
• 1/2 tsp Garlic Powder.
• 1/2 tsp Cayenne Pepper.
• 1/2 tsp Cumin Powder.

I always make my own mixes as I find that I can save money by buying larger packs of spices and also I have a quicker rotation so the spices stay fresh and not linger in the cupboard forever.

This little dip is a recipe from Bali given to me by my grandson’s girlfriend it is very easy to
make but made more special by the addition of tamarind.

Called Rujak sauce it is lovely with mangoes or with chicken.

• Take 200 gm of palm sugar shaved.
• 15 gm of tamarind flesh and 5 tbsp of water leave to infuse for 5 mins and then drain and keep the tamarind flavoured water.
• 6 or more Thai chillies.
• 1/4 tsp shrimp paste and 1/4tsp salt.

Blitz all these ingredients together and you have fiery little sauce.

Thai Peanut Sauce.

Peanut sauce for use with satay or vegetables, pancakes or anything you fancy as it goes with almost anything. I love this easy sauce as it has so much flavour and can be made up really quickly.

Ingredients:

• 1 1/2 cup dry roasted peanuts (unsalted)
• 1 cup water
• 1 tablespoon sweet soy sauce
• 1 1/2 tablespoon sugar (palm sugar preferred)
• 1/8 teaspoon salt
• 1/4 cup oil
• 1 heaping tablespoon tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)
Spice Paste:
• 6-8 dried red chillies (seeded and soaked in warm water)
• 3 cloves garlic
• 3 shallots
• 2 lemon grass (white parts only)
• 1 inch galangal
• 1 tablespoon coriander powder (optional)

Let’s Cook!

Crush the peanuts with mortar and pestle or mini food processor until quite coarse and set aside.

Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smells spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly.

Simmer on a low heat while continuing to stir for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay or vegetables.

N.B. I use fresh peanuts and dry cook in hot pan just make sure you keep stirring or shaking them as they cook very quickly.

I just love this peanut sauce and keep a little pot in the fridge… the taste is far superior to any peanut satay sauce I had ever had before I came to Thailand.

While we are on the subject of peanuts I always make my own peanut butter…It is the simplest thing to make and once you have tried it you will never buy a shop brought jar of peanut butter again.

Peanuts are a good source of Vitamin E, niacin, folate, protein and manganese as well as providing resveratrol, the phenolic antioxidant also found in red grapes and red wine. While it cannot compare with the fruits highest in antioxidants i.e. pomegranate, roasted peanuts do compare with the antioxidants of apples, carrots and beets.

Rather than buying store bought peanut butter which is full of nasties it is easier and it is very quick to make your own.

It is the quickest easiest recipe to make ever, the kids can help blitz it and as well as being tasty it has no preservatives or added sugars.

Let’s Cook!

Take 500 gm raw peanuts. Put in oven on tray and cook on high for 10 mins. Take out of oven and reserve a few (if you like crunchy peanut butter) like me. Put the remainder of nuts in a food processor and blitz at 1 min intervals scrapping down the sides. Do this for 4 mins or until smooth.

Add 1tsp of salt, 1 tbsp oil and remainder of reserved nuts if using. If you want to add honey or flavouring of your choice then add now.

Blitz again for 1 min and put in a suitable container. Stores in fridge for 3/4 weeks…….IT’S DELISH!

Lastly I always make my own Tahini Paste… Very easy and cheap as chips as they say.
How to make your very own Tahini paste/butter…it is so quick and easy and the cost of a packet of sesame seeds is virtually pennies against the cost of a store-bought jar of tahini and no nasties….

Let’s Cook!

Into the kitchen, Take 1 cup of sesame seeds and give them a quick toasting of the Sesame Seeds, then into the mini blender, 3 tbsp Olive oil, and a quick whizz, scrape down the sides, another tbsp Olive oil and another scrape, a bit more oil and a quick whizz and voilà your Tahini Paste is made.

How easy is that?

The next favourite follows on from the tahini…Hummus

• 3 tbsp Tahini Paste
• 2 tbsp fresh lemon/lime juice

Blitz these together in the food processor.
Add

• 2tbsp Olive Oil
• 1 clove Garlic
• ½ tsp ground Cumin
• ½ – 1 tsp salt and blitz.
• 1 can of drained, rinsed chickpeas

Add half a can of the drained, rinsed chickpeas and again blitz 1-2 mins.

Add the other half of Chick Peas and blitz again 1-2 mins.

Put in a suitable container or serving bowl drizzle with tbsp Olive Oil and sprinkle with Paprika.

So easy and healthy and it’s now ready to eat with sliced pitta bread or cut up vegetables of your choice.

This will keep up to 1 week in the fridge.

I hope you have enjoyed some of my favourite recipes and mixes and will let me know how you get on when you try them. I am sure that the whole family will enjoy.

©Carol Taylor 2018

I will definitely be trying out those spice mixes and we eat a lot of fajitas.. also the peanut butter which sounds so much more appetising than the ones on the shelves.

The other posts in the Food and Cookery Column can be found in this directory: https://smorgasbordinvitation.wordpress.com/carol-taylors-food-and-cookery-column-2018/

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

If you have missed previous posts in the Cook from Scratch series you can find them here: https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/

Thank you for dropping in today and Carol would be delighted to answer any of your questions and we always enjoy your feedback. Thanks Sally