Sesame Chicken Soup

Wow, was I ever gone a long time!  Let's see if I still remember how to post... I made some chicken soup for my friend Jeannette, and it turned out so well that she wanted the recipe. So here it is.
Start with large soup pot on med./hi heat.  Add 1 T.olive oil and 1t. sesame oil.  Add chopped vegetables;  1 onion diced, three large cloves garlic, diced;  1 carrot sliced in shoestring slices,about an inch or so long. 3 very small  Italian squash sliced into shoestrings  an inch or so long and very thin, the slices of the bottom of a bunch of baby boc choy , 1 red bell pepper diced.  Stir.

Now add: 1/2 gal. of homemade roasted chicken broth with the fat strained off the top,(4 cartons store bought) Then 2 T. Kung Pow stir fry sauce, 1/4c.rice vinegar, 1t. oyster sauce, 2T. white miso paste, 1 T. tamari sauce, 1t. turmeric, 1T. lemon zest grated finely, 2T. sesame oil, 2T. wet tamarind.  Now add: 4 pieces precooked chicken meat sliced into 1/2 inch chunks.  Add 1/2 cup long grain rice and cook on med. heat for ten minutes.  Now Add greens; 5 large mint leaves chopped finely,  3 sliced green onions,   2T. chopped cilantro, green tops of boc choy slices,  1t. white pepper, 1dash soy sauce(This can be done to taste).  Cook only until large vegies and rice is just tender.  Phew, at least the kitchen sink isn't in there!
Chicken Sesame Soup done!
I guess chicken is on the menu this summer.  My sister Jeannie made us a chicken meal one night and a few years later couldn't remember it, lucky for us Bill did.  So we now call it " old-timers' chicken.

You will need 4 chicken thighs, 1c.flour, 1/3c. white wine,1/4c. heavy cream, 1t. lemon juice,1t. chopped thyme, and 1/4c. parmesan cheese,grated.  First skin, bone, and pound chicken flat. Then dredge pounded pieces in the flour. Saute in 2T. butter and 2T. olive oil until golden brown.  Take out chicken and let rest keeping it warm.  Now add wine to pan and reduce by 1/2. Add lemon juice and thyme and cook until thick and bubbly. Add any juices that came off the rested chicken and stir. Plate chicken pieces and pour sauce over top. Garnish with lemon wedges and top with 1/4 cup grated parmesan cheese.  Serve with rice or wheat bulgar.  Well, all, I hope you have fun cooking this summer. Try these yummy meals and let me know how you liked them.  Until next time, foodpusher wishes you many happy returns!
 

Fall Colors

Fall is really beautiful in the mountains with the colors turning from green to yellows, reds, and browns.  These are some Mexican sun flowers that I grew this year that really show  the seasons brightest colors.

This variety does not throw large seeds that you can roast, but the colors are worth growing them.

                                          

                                             

Hope all you bloggers have a great day.....  Food pusher will be back with more great recipes soon.

Stuffed Loin of Pork with Tamarind Sauce

Hi everyone, it's a beautiful day on the Mountain. I want to start by saying thank you to the dogs' Auntie Jeannie for sending the cute hat to the kids.  Let's get ready for Winter with some comfort food fit for company.                

 Ingredients for Stuffed Loin of Pork
1 loin of pork
1 c. diced onion
6 links spicy breakfast sausage broken into small pieces
2 c. chicken broth
1/2 c. dried cranberries
1/2 c. chopped celery
3 T. butter
4 c. dried bread cubes
1 t. chopped thyme
2 T. finely chopped sage
2 t. salt
1 t. pepper
( or season to taste)

Ingredients for tamarind sauce
1 c. orange juice
1 c. water
1 1/3 c. sugar
1/4 c. marsala wine
1/8 c. basamic vinigar
1/3 c. dried cranberries
1/2 c. chopped dried apples
1/3 cup plumb preserves
3 T. butter
1/2 c. wet tamarind (usually found in specialty Indian food stores)
  Simmer first 3 ingredients for 15 min. on low heat, strain and return liquid to pot disregarding all fiber and seeds left behind by tamarind. Add all remaining ingredients and  simmer until thick and bubbly,(about 25 minutes)
In Large pot brown onions, celery and spicy sausage.  Add one c. chicken broth and simmer 'till vegies are soft. Add spices, dried cranberries, 3 T.butter and simmer 10 more minutes.  Add 1 more c. chicken broth and bread cubes.  Take off heat and cover, and let rest .  Prepare pork loin by laying cleaned pork on cutting board.  Splay out meat by making shallow long cuts along the center.  Lay the meat on a large sheet of foil while stuffing.  Stuff down the center and fold beat up around the edges to create a pocket for the stuffing.  Wrap in the foil so all meat is covered, and place in roasting pan with the seam up.  Bake for 45 minutes in 365' oven or until meat is cooked through.   Let rest for 15 minutes in foil.  Uncover, plate and drizzle tamarind sauce over top.  This dish pairs well with garlic mashed potatoes and favorite green salad to start.  Indulge!

Stay well, and Foodpusher will visit again soon.

Dogs in Hats

Hi everyone, Fall has come around again and the weather is crazy!  Heidi and Rusty-Boy got new hats for   Winter.  Dogs in hats are so cute!  All is well on the Mountain.  Food-pusher will post some yummy recipes soon.

Stuffed artichokes

Stuffed Artichokes

       This is great for a nice lunch or a starter for dinner.  Serve hot with a fresh slice of sourdough.

       4 to 6 med to large artichokes

       2 diced fresh ripe tomatoes

        1/4 c. flat leaf parsley, chopped

        1 small red onion, diced     

        1 small can sliced black olives

        2 large cloves garlic, minced 

        1/2 c. bread crumbs

        1/2 c. parmesan cheese, grated 

        1/2 cube butter, melted, and white wine, about 2 cups

Cut top of artichoke off with sharp knife.  Use kitchen scissors to trim tops of remaining leaves and rub all cut areas with fresh lemon juice.  Cut the center out from the top leaving the cap intact as to create a cup to fill.  Make sure to remove all fiber from inside.  

In separate bowl mix all ingredients except artichokes or wine.

Now using a spoon fill artichoke cups with filling mixture and arrange in deep covered baking dish.  Pour white wine(a dry wine)over the top until there is about two inches of liquid covering the bottom of the pot.  Cover, and bake in 350' oven for one hour.  Make sure you can pull the leaves out easily. 

        

           

       

Baskets

Spring seems to be never-ending this year with all the rain and strange weather...

A tisket a tasket a pink and orange basket.  These were my living Easter baskets this year and this application could be adapted to any decorative basket that can be lined with foil.

These baskets have been lined with two pieces of foil.  Try to cover all areas of inside of basket.  Then fill with potting soil and spray with water until soil will not absorb any more.  Now put grass seed and small plants into the soil.  Set in sunny window, and keep moist with sprayer bottle.   So.. this blog didn't turn out like I had anticipated....I will keep trying to get it right.  I am sure you get the picture, but evidently I still haven't.....See ya soon, Foodpusher.

Anti-pasto

Hay all! I know it's been way too long since I have made a new post, so I hope this works.  First I want to thank Titus Wiloughby-Woods for the new blog banner.  Isn't it great?  So I will try a short post and see if I still remember how to do this....  Anti-pasto does not have to be meat and cheese.  Any vegitables and fruit are always a welcome guest on the anti-pasto platter.