IN THE KITCHEN ◽ TIPS

I saw a friend post the most amazing photo of something she’d made and I asked her to share the recipe with me.  Then I asked if I could share it with you!  That made me realize I’d love to share several of my friend’s amazing tastes, so I asked for more submissions. 

 

August is a great month to try out something new from the kitchen of a friend…or two. 

 

One friend (well, my daughter) is a mom with three littles, and she lets them help out in the kitchen while she creates and tastes! 

 

The second friend has a little boy who's the cutest!  She's a great cook and offered to share, as well. 

 

The third recipe is from a friend I've never met in person, but we are best buds on Facebook and in our hearts!  Her tomato tart was what inspired this month's heading!

The fourth recipe is from a wonderful friend that serves her large family well, even with all of its challenges.  I quite admire her!

Tomato Tart by Milissa Jenkins

I had extra tomatoes from when my dad went to East Texas, so I made this yummy tart, in fact this recipe makes two!

Heat oven to 350 degrees.

  • 2 large tomatoes

  • 8 oz grated sharp cheddar

  • ½ cup or more of mayo

  • Black pepper

  • 2 pie crusts

 

Lay one pie crust in the bottom of each pan.  Sprinkle the cheddar (mixed with mayo and black pepper) along the bottom, leaving enough of an edge to fold.  Layer sliced tomatoes on top, sprinkle with kosher salt, and fold over the pie crust.

Bake until pie crust is browned and cheese is bubbling up between tomatoes – about 15-20 minutes.

Authentic Street Tacos - Lindsey Fultz 

 

This is a super quick meal, as it can be prepared in 30 minutes. You’ll just need a large skillet or wok for the meat, and a small skillet where you can warm the tortillas.  Enjoy!

 

  • Mission street tacos Mini corn tortillas 

  • HEB Mi Tienda Seasoned Diced Beef 

  • Half white onion, diced 

  • Cilantro, chopped

  • Lime wedges 

  • HEB That Green Sauce - salsa 

 

Place about half of the seasoned beef in a wok or large skillet, heat on high, and sear the meat. (You don’t want to do all of it at once, because it won’t sear with the whole package.) Set aside first half, and sear the second half.

 

Once all sides are browned, return the first half to finish cooking for a few more minutes. It shouldn’t take long, since the meat is diced.  Test cut one piece to check to your desired doneness. 

 

Warm the corn tortillas in another skillet to cook them thoroughly, flipping on each side on high heat until brown marks appear lightly, and tortilla is more flexible. 

 

Assemble your tacos with the seasoned beef.  Squeeze juice from 1 lime wedge over it, top with onion, and then cilantro. Top with green salsa, to your own taste.

PULLED PORK PASTRY PUFF - Kamrin Wolfe

 

INGREDIENTS:

 

  • 1 (17.3-oz) package puff pastry, defrosted

  • 3/4 pound pulled pork

  • 3/4 cup BBQ sauce

  • 1-1/4 cups shredded cheddar cheese

  • 1 egg, beaten

  • 1 Tbsp water

INSTRUCTIONS:

 

Preheat oven to 400ºF. Line baking sheets with parchment paper. Set aside. Unfold pastry sheets. Cut each sheet into 9 squares. Toss pulled pork with BBQ sauce. Arrange pulled pork and cheese down center of the pastry squares. Fold two opposite corners of each square over the filling and press edges to seal. Place on prepared baking sheet. Combine egg and water. Brush each pastry with egg wash. 

 

Bake 15-18 minutes, until golden brown.  Serve warm or at room temperature.

My tips:

- make sure you don't cut the squares too big; mine tasted great, but ended up being rather large

- I also used the pastry wash to help seal the edges together

- buy pre-cooked packaged meat that you can easily heat up; this will cut the time in half

- add peppers or other seasonings of choice to pulled pork for added flavor

- be sure you roll these up tight or they will flatten out and sink slightly after you pull them out of the oven

Method

-Mix 25ml (1/4 cup) of oil, lemon juice, salt, coconut sugar and chopped chili in the small bowl. (I put them in the covered jam jar and shake). This is your salad dressing.

-Cook the sweet potatoes chunks in the microwave for 4 minutes.

-Put the rest of the oil into the frying pan. Then add the cooked sweet potatoes, bouillon powder, a pinch of salt and pepper. Keep stirring until the sweet potatoes are caramelized and crispy on the outside.

-Put the crispy sweet potatoes, salad dressing, red onion, avocado and coriander into the big mixing bowl. Fold the ingredients together.

-Serve Vegan Thai Salad immediately if you like a warm salad. Otherwise, it is just as lovely if you serve it cold.

 

Tip:

-Do not overcook the sweet potatoes in the microwave as it might be too soft to fry.

-Keep an eye on the pan whilst frying the sweet potatoes chunks as they are easily burnt.

-Vegan Thai Salad can be served as a side salad or main course.

WE WOULD LOVE TO HEAR ABOUT YOUR FAVORITE THAI RECIPES.
 DON'T FORGET TO CHECK OUT OUR OTHER TIPS STORIES.
Burgers & Dips
by Marcy Lytle
Friends Share
by Marcy Lytle
IN THE KITCHEN ◽ TIPS
Red and Green
by Marcy Lytle

Fall veggies and greens from the Farmers Market make for colorful bowls and dishes, with red and green.  And when there are sweets coming at us from all directions, it’s nice to have some dishes to enjoy that still include healthy ingredients.  In fact, it might be fun to serve some of these dishes at your holiday gatherings instead of the traditional feast that we so often enjoy.  Offer up some red and green and gold and even black (radishes!) and enjoy the bounty from the ground, even when winter is here…and bring good cheer!

Green Arugula and Roasted Red Pepper Pasta

We purchased freshly made pasta and arugula from the Farmers Market, and prepared this dish from there.  I had green olives in the fridge and a jar of roasted red peppers, as well as smoked almonds.  Here’s what you’ll need to prepare this dish:

  • 1 pkg pasta, cooked and drained, placed in a large bowl

  • A bunch of arugula

  • Black or green olives

Pesto:

  • 2 c roasted red peppers

  • 1/3 c olive oil

  • 1/3 c Parmesan grated

  • 3 cloves garlic

  • ¼ c almonds

  • Freshly ground pepper

 

In a food processor, blend the red peppers, oil, Parm, garlic and almonds, season with salt and pepper.  Add to the bowl of pasta, along with the olives and arugula and toss.  Adjust seasoning if needed.  Garnish with more Parmesan and serve!

A Bowl of Winter Color:

I had a variety of root veggies we had purchased at the market, along with one ear of corn and some broccoli.  Among those root veggies were a few black radishes, I had never tasted before!  Along with the veggies, I pulled out some walnuts, sliced tomatoes and avocado, and sliced up some cranberry pistachio bread (purchased at the grocery store).   The cranberry provides the red color!

  • A bundle of root veggies (including black radishes!)

  • Any other veggies from your fridge

  • Walnuts (and maple syrup)

  • A variety of tiny tomatoes

  • Avocado

  • Bread

 

Slice the radishes thinly (1/8 or ¼ inch thick) season, then toss with olive oil. Bake at 400 degrees, turning once, about 15 minutes or more, until they’re crispy – not burned!  (These are only good eaten right away.)

Keep the oven on and roast all the veggies (I also added onion, then tossed all with olive oil, S&P), laid out in a single layer on the same sheet, turning once, until tender.

Meanwhile, toast the walnuts drizzled with syrup, slice the avocado and the tomatoes.

Arrange your bowls:  Place a pile of veggies in the center, then all of the other goodies around the outer edge of the bowl, ending with a nice chunk of your favorite bread as well.

Done!

Fruit Salad with Greens

I had some greens we purchased at the Farmers Market and a variety of fruit in my fridge, so this meal came together nicely, was so pretty and tasted so good!  It was quite easy, too.  We packed it  up for lunch, so we kept the nuts and the dressing in little containers until ready to serve and eat.

The Bowl:

  • Sunflower greens

  • Arugula

  • Kale

  • Assorted fruit

  • Walnuts

  • Maple syrup

Dressing:

  • Olive oil

  • Lemon juice and zest

  • Sugar

  • Salt and pepper

 

Just toss your greens and place in the bottom of the bowl for each person.  Cut up the fruit into bite sized pieces and toss them and place on top of the greens.  Toast the nuts with a drizzle of syrup in the oven and keep them in a container until ready to eat the salad.  Finally, whisk olive oil with the other ingredients for your dressing.  (I don’t recall the measurements, but look online for a dressing for fruit salad).

 

Black-eyed Peas and Bok Choy

We purchased a big bunch of bok choy at the market and he said to saute it with soy sauce, so we did.  In another pot, we boiled black eyed peas, and then decided what else to place alongside for a lunch full of flavor and color.  It came together nicely.

  • One bunch of Bok Choy

  • Soy sauce

  • Sausage

  • Black eyed peas

  • Brown rice

  • Tomatoes

  • Seasonings

 

You’ll need to cook the rice, the peas, and the greens. For the Bok Choy, I placed it in a skillet of a bit of olive oil, sprinkled with salt and pepper, and poured on some soy sauce.  It took a while to cook before the stems were tender.  I removed it and chopped.  In the same pan, I cooked the sausage.

In each bowl, it starts with a base of rice, then arrange the other ingredients in a circle on top.

Serve with extra soy sauce if desired…

 

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