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Beef Kunkoki
Wild Rice Broccoli or Green beans Cole Slaw Dessert? I have no idea! Maybe brownies, maybe nothing. Questions: 1) Too much cabbage family with both the broccoli and cole slaw? 2) Minnesota native grown wild rice ok with this instead of white rice? 3 ) Vinegar and oil dressing, or creamy dressing, for the cole slaw? The vegetable will be very plain -- I just don't do fancy stuff with my vegetables. Any of you old timers remember Bonnie Madre? She pretty much quit posting here in 1996. She and husband are coming to town for nearly a week -- can't wait to meet her ftf on Monday. She's been a friend since those days. { Mystically Exported from MasterCook Mac } Beef Kunkoki Recipe By: Serving Size: 6 Preparation Time: 0:00 Categories: Entrees Amount Measure Ingredient Preparation Method 1 1/2 # beef flank steak 3 tbsp. sesame seeds 3 tbsp. salad oil 1/4 cup soy sauce 2 tsp. brown sugar 1/2 cup finely sliced green onion 1 clove garlic crushed 1/4 tsp. pepper 1/4 tsp. ground ginger Score flank steak in diamond pattern. Combine remaining ingredients and marinate meat in mixture for at least an hour. Grill or broil for 5-10 minutes (5 minutes per side is about right on the grill). Cut thinly across grain in diagonal slices to serve. 1-1/2# steak serves four to six. (Four is realistic.) ‹‹‹‹‹ Notes: Source: Judy M, Richmond, Virginia; October 20, 1984. Extra marinade can be combined with sliced and sauteed mushrooms and served with meat or over white rice. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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On Sat, 31 Jul 2004 12:22:46 -0500, Melba's Jammin'
> wrote: >Beef Kunkoki >Wild Rice >Broccoli or Green beans >Cole Slaw >Dessert? I have no idea! Maybe brownies, maybe nothing. > >Questions: >1) Too much cabbage family with both the broccoli and cole slaw? >2) Minnesota native grown wild rice ok with this instead of white rice? >3 ) Vinegar and oil dressing, or creamy dressing, for the cole slaw? Since the kunkoki is Asian-inspired (Korean?) I'd go with the vinegar and oil dressing on the slaw. You could throw in a few toasted sesame seeds to continue the theme. Wild rice would be a valid "fusion" element :> Either vegetable would go with the meal (unless one of the diners has a "problem" with cabbage family vegetables). Dessert- orange slices, or ice cream (vanilla, creamsicle, or green tea). If you had agar-agar you could make almond jelly. Poached pears? Or how about your cream cheese coffee cake with orange marmalade? Sue(tm) Lead me not into temptation... I can find it myself! |
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On Sat, 31 Jul 2004 12:22:46 -0500, Melba's Jammin'
> wrote: >Beef Kunkoki >Wild Rice >Broccoli or Green beans >Cole Slaw >Dessert? I have no idea! Maybe brownies, maybe nothing. > >Questions: >1) Too much cabbage family with both the broccoli and cole slaw? >2) Minnesota native grown wild rice ok with this instead of white rice? >3 ) Vinegar and oil dressing, or creamy dressing, for the cole slaw? Since the kunkoki is Asian-inspired (Korean?) I'd go with the vinegar and oil dressing on the slaw. You could throw in a few toasted sesame seeds to continue the theme. Wild rice would be a valid "fusion" element :> Either vegetable would go with the meal (unless one of the diners has a "problem" with cabbage family vegetables). Dessert- orange slices, or ice cream (vanilla, creamsicle, or green tea). If you had agar-agar you could make almond jelly. Poached pears? Or how about your cream cheese coffee cake with orange marmalade? Sue(tm) Lead me not into temptation... I can find it myself! |
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> Melba's Jammin'
> >Beef Kunkoki >Wild Rice >Broccoli or Green beans >Cole Slaw >Dessert? I have no idea! Maybe brownies, maybe nothing. > >Questions: >1) Too much cabbage family with both the broccoli and cole slaw? Hey, it's your nose. hehe >2) Minnesota native grown wild rice ok with this instead of white rice? Not with the Asian flavored beef... I'd go with white rice... and stir fry the broccoli with some small shrimp and top with a Contonese sauce. You can serve stir fried green beens too, with black bean paste and red pepper flakes... garnish with canned straw 'shrooms. >3 ) Vinegar and oil dressing, or creamy dressing, for the cole slaw? Napa cabbage slaw... with a dressing of soy sauce, ginger, honey, white wine, white pepper, peanut oil, sesame oil.... garnish with peanuts. Dessert: premium vanilla ice cream with your own kumquat preserves... perhaps hot oolong with almond cookie. Hey, don't holler on me for changing your menu... least I didn't suggest lychee beet pudding. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> Melba's Jammin'
> >Beef Kunkoki >Wild Rice >Broccoli or Green beans >Cole Slaw >Dessert? I have no idea! Maybe brownies, maybe nothing. > >Questions: >1) Too much cabbage family with both the broccoli and cole slaw? Hey, it's your nose. hehe >2) Minnesota native grown wild rice ok with this instead of white rice? Not with the Asian flavored beef... I'd go with white rice... and stir fry the broccoli with some small shrimp and top with a Contonese sauce. You can serve stir fried green beens too, with black bean paste and red pepper flakes... garnish with canned straw 'shrooms. >3 ) Vinegar and oil dressing, or creamy dressing, for the cole slaw? Napa cabbage slaw... with a dressing of soy sauce, ginger, honey, white wine, white pepper, peanut oil, sesame oil.... garnish with peanuts. Dessert: premium vanilla ice cream with your own kumquat preserves... perhaps hot oolong with almond cookie. Hey, don't holler on me for changing your menu... least I didn't suggest lychee beet pudding. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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I mostly agree with Sheldon's recommendations; here are a few minor
differences of opinion: >> 2) Minnesota native grown wild rice ok with this instead of white rice? > > Not with the Asian flavored beef... I'd go with white rice... and stir fry > the broccoli with some small shrimp and top with a Contonese sauce. I'd leave the shrimp off the broccoli. There are hundreds of broccoli options, but most of them hinge on whether you want this to be a Chinese-themed meal or a fusion meal. For fusion, I'd steam the broccoli and top it with a soy-lemon-butter sauce. For strictly Chinese, I'd stir-fry it with garlic and chiles -- unless you're going to be making the green beans with chile-garlic sauce given below; in that case, I'd steam the broccoli with soft tofu and sprinkle with soy and sesame oil. > You can serve stir fried green beens too, with black bean paste and red > pepper flakes... garnish with canned straw 'shrooms. Um...yeah, that's one option, but I find dry-fried green beans with chile-garlic sauce more interesting. Here's one such recipe from www.recipes4us.co.uk/ Dry fried Green Beans Ingredients: 1 1/2 lb Green Beans 1 cup Vegetable Oil 2 Spring Onions, chopped 1 Garlic Clove, crushed 1/2 teaspoons Szechuan Chile Paste 2 tablespoons Soy Sauce 1 tablespoon Dry Sherry 1 tablespoon Sugar Instructions 1. Heat the oil in a large frying pan or wok until very hot but not smoking. Carefully add the beans and stir fry until lightly browned. This will take 5-7 minutes. Remove the beans with a slotted spoon and place in a colander to drain. 2. Pour off all but 2 tablespoons of the oil from the frying pan then reheat the oil until hot, add the onion and garlic and stir fry for a few seconds then add the chile paste and soy sauce and mix well. 3. Return the beans to the pan, add the sherry and sugar and stir for 2-3 minutes until well mixed and heated through. Serve immediately. >> 3 ) Vinegar and oil dressing, or creamy dressing, for the cole slaw? > > Napa cabbage slaw... with a dressing of soy sauce, ginger, honey, white > wine, white pepper, peanut oil, sesame oil.... garnish with peanuts. That sounds fine. An alternative (which has always drawn raves when I make it) is this (which I got from this newsgroup, but I don't know who the originator was, so I apologize for the lack of attribution): Napa Cabbage Salad 1 package chicken-flavored ramen noodles 1 head Napa Cabbage 2 scallions, thinly sliced 1/4 cup butter 1/2 cup sesame seeds -- toasted 1/2 cup slivered almonds 1/4 cup rice wine vinegar 2 tablespoons soy sauce 1/4 cup sugar 1/4 cup vegetable oil 1 tablespoon sesame oil Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles (I use about half) and cool. Make the dressing: In a small saucepan, heat vinegar, oils, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool. Combine dressing, crunchies, cabbage, and scallions immediately before serving. Serve right away or the crunchies will get soggy. > Dessert: premium vanilla ice cream with your own kumquat preserves... > perhaps hot oolong with almond cookie. Again, this depends on whether you're after a fusion menu or a Chinese one. Western palates don't really like most authentic Chinese desserts, so this is one area where I'd advise going the fusion route. Here are some ideas: * Make brownies (I *think* you have a recipe!), and add candied ginger and/or candied orange peel. Serve with Vietnamese coffee. * Get the Thai Iced Tea leaves (I find them at Cost Plus World Market), steep them in hot half-and-half with sugar, strain, and make ice cream. * If you go the almond-cookie route, I'd recommend jasmine tea with it rather than oolong. Or you could form the almond cookie dough into tart shells, bake, fill with sliced peaches, and glaze with something chosen from your awesome array of preserves. Bob |
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I mostly agree with Sheldon's recommendations; here are a few minor
differences of opinion: >> 2) Minnesota native grown wild rice ok with this instead of white rice? > > Not with the Asian flavored beef... I'd go with white rice... and stir fry > the broccoli with some small shrimp and top with a Contonese sauce. I'd leave the shrimp off the broccoli. There are hundreds of broccoli options, but most of them hinge on whether you want this to be a Chinese-themed meal or a fusion meal. For fusion, I'd steam the broccoli and top it with a soy-lemon-butter sauce. For strictly Chinese, I'd stir-fry it with garlic and chiles -- unless you're going to be making the green beans with chile-garlic sauce given below; in that case, I'd steam the broccoli with soft tofu and sprinkle with soy and sesame oil. > You can serve stir fried green beens too, with black bean paste and red > pepper flakes... garnish with canned straw 'shrooms. Um...yeah, that's one option, but I find dry-fried green beans with chile-garlic sauce more interesting. Here's one such recipe from www.recipes4us.co.uk/ Dry fried Green Beans Ingredients: 1 1/2 lb Green Beans 1 cup Vegetable Oil 2 Spring Onions, chopped 1 Garlic Clove, crushed 1/2 teaspoons Szechuan Chile Paste 2 tablespoons Soy Sauce 1 tablespoon Dry Sherry 1 tablespoon Sugar Instructions 1. Heat the oil in a large frying pan or wok until very hot but not smoking. Carefully add the beans and stir fry until lightly browned. This will take 5-7 minutes. Remove the beans with a slotted spoon and place in a colander to drain. 2. Pour off all but 2 tablespoons of the oil from the frying pan then reheat the oil until hot, add the onion and garlic and stir fry for a few seconds then add the chile paste and soy sauce and mix well. 3. Return the beans to the pan, add the sherry and sugar and stir for 2-3 minutes until well mixed and heated through. Serve immediately. >> 3 ) Vinegar and oil dressing, or creamy dressing, for the cole slaw? > > Napa cabbage slaw... with a dressing of soy sauce, ginger, honey, white > wine, white pepper, peanut oil, sesame oil.... garnish with peanuts. That sounds fine. An alternative (which has always drawn raves when I make it) is this (which I got from this newsgroup, but I don't know who the originator was, so I apologize for the lack of attribution): Napa Cabbage Salad 1 package chicken-flavored ramen noodles 1 head Napa Cabbage 2 scallions, thinly sliced 1/4 cup butter 1/2 cup sesame seeds -- toasted 1/2 cup slivered almonds 1/4 cup rice wine vinegar 2 tablespoons soy sauce 1/4 cup sugar 1/4 cup vegetable oil 1 tablespoon sesame oil Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles (I use about half) and cool. Make the dressing: In a small saucepan, heat vinegar, oils, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool. Combine dressing, crunchies, cabbage, and scallions immediately before serving. Serve right away or the crunchies will get soggy. > Dessert: premium vanilla ice cream with your own kumquat preserves... > perhaps hot oolong with almond cookie. Again, this depends on whether you're after a fusion menu or a Chinese one. Western palates don't really like most authentic Chinese desserts, so this is one area where I'd advise going the fusion route. Here are some ideas: * Make brownies (I *think* you have a recipe!), and add candied ginger and/or candied orange peel. Serve with Vietnamese coffee. * Get the Thai Iced Tea leaves (I find them at Cost Plus World Market), steep them in hot half-and-half with sugar, strain, and make ice cream. * If you go the almond-cookie route, I'd recommend jasmine tea with it rather than oolong. Or you could form the almond cookie dough into tart shells, bake, fill with sliced peaches, and glaze with something chosen from your awesome array of preserves. Bob |
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sf wrote:
> > > 2 pkg unflavored gelatin > 1 3/4 C cold water > 6 T granulated sugar > 1 T almond extract > > Dissolve gelatin in 1/2 C cold water with the sugar. Stir > until well mixed. Meanwhile, bring rest of water (1 1/4 cup > to a boil and pour oveer the gelatin mixture. Stir until > mixture is clear. Add milk and almond extract. > What milk ??? Sounds delicious,b ut you don't list milk in the ingredients. gloria p |
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On Sun, 01 Aug 2004 02:21:39 GMT, Puester
> wrote: > sf wrote: <snip> > Add milk and almond extract. > > > What milk ??? Sounds delicious,b ut you don't list > milk in the ingredients. > YEOW!!! Sorry, I was distracted at the time, so thanks for the heads up. :| Let's try this again... 2 pkg unflavored gelatin 1 3/4 C cold water 6 T granulated sugar 1 1/2 C milk 1 T almond extract Dissolve gelatin in 1/2 C cold water with the sugar. Stir until well mixed. Meanwhile, bring rest of water (1 1/4 cup to a boil and pour oveer the gelatin mixture. Stir until mixture is clear. Add milk and almond extract. I don't bother to cube & add fruit because I like it adulterated. I just put it in a pretty glass (wine or small bistro style drinking glass) and let it set up like jello. Practice safe eating - always use condiments |
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"Melba's Jammin'" > wrote in message ... > Beef Kunkoki > Wild Rice > Broccoli or Green beans > Cole Slaw > Dessert? I have no idea! Maybe brownies, maybe nothing. > > Questions: > 1) Too much cabbage family with both the broccoli and cole slaw? > 2) Minnesota native grown wild rice ok with this instead of white rice? > 3 ) Vinegar and oil dressing, or creamy dressing, for the cole slaw? > > The vegetable will be very plain -- I just don't do fancy stuff with my > vegetables. > > Any of you old timers remember Bonnie Madre? She pretty much quit > posting here in 1996. She and husband are coming to town for nearly a > week -- can't wait to meet her ftf on Monday. She's been a friend > since those days. <snip recipe> > -- > -Barb, <www.jamlady.eboard.com> An update on 7/22/04. Hey Barb :-) I think, with the beef dish having an Asian flair, that a vinegar based dressing would go great on the cole slaw. And I'd do the green beans, just because I love them heh. As for the rice, have you considered brown rice? It goes really well with Asian dishes, as I disovered dining at Pei Wei here. They offer brown rice for all their dishes, and the fried rice is made with brown rice. For dessert, maybe some orange slices soaked with plum wine....? Enjoy  kimberly > |
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"Melba's Jammin'" > wrote in message ... > Beef Kunkoki > Wild Rice > Broccoli or Green beans > Cole Slaw > Dessert? I have no idea! Maybe brownies, maybe nothing. > > Questions: > 1) Too much cabbage family with both the broccoli and cole slaw? > 2) Minnesota native grown wild rice ok with this instead of white rice? > 3 ) Vinegar and oil dressing, or creamy dressing, for the cole slaw? > > The vegetable will be very plain -- I just don't do fancy stuff with my > vegetables. > > Any of you old timers remember Bonnie Madre? She pretty much quit > posting here in 1996. She and husband are coming to town for nearly a > week -- can't wait to meet her ftf on Monday. She's been a friend > since those days. <snip recipe> > -- > -Barb, <www.jamlady.eboard.com> An update on 7/22/04. Hey Barb :-) I think, with the beef dish having an Asian flair, that a vinegar based dressing would go great on the cole slaw. And I'd do the green beans, just because I love them heh. As for the rice, have you considered brown rice? It goes really well with Asian dishes, as I disovered dining at Pei Wei here. They offer brown rice for all their dishes, and the fried rice is made with brown rice. For dessert, maybe some orange slices soaked with plum wine....? Enjoy kimberly > |
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In article <W72Pc.2374$wz.140@fed1read01>, "Nexis" >
wrote: > "Melba's Jammin'" > wrote in message > ... > > Beef Kunkoki Wild Rice Broccoli or Green beans Cole Slaw Dessert? > > I have no idea! Maybe brownies, maybe nothing. > > > > Questions: 1) Too much cabbage family with both the broccoli and > > cole slaw? 2) Minnesota native grown wild rice ok with this instead > > of white rice? 3 ) Vinegar and oil dressing, or creamy dressing, > > for the cole slaw? > > The vegetable will be very plain -- I just don't do fancy stuff > > with my vegetables. > Hey Barb :-) > I think, with the beef dish having an Asian flair, that a vinegar > based dressing would go great on the cole slaw. And I'd do the green > beans, just because I love them heh. How would you do them, Kimberly? I love the ones I've eaten in Chinese restaurants but don't know to prepare them -- crunchy and they appear to have been fried. If I have to buy a special iingredient, though, the odds are that we'll be eating plain cooked green beans. > As for the rice, have you considered brown rice? It goes really well > with Asian dishes, as I disovered dining at Pei Wei here. They offer > brown rice for all their dishes, and the fried rice is made with > brown rice. Prolly not. I'd have to go out and buy some brown rice -- although I do have to hit the co-op soon. . . . > For dessert, maybe some orange slices soaked with plum wine....? No plum wine. > Enjoy Can't wait. > kimberly -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article <W72Pc.2374$wz.140@fed1read01>, "Nexis" >
wrote: > "Melba's Jammin'" > wrote in message > ... > > Beef Kunkoki Wild Rice Broccoli or Green beans Cole Slaw Dessert? > > I have no idea! Maybe brownies, maybe nothing. > > > > Questions: 1) Too much cabbage family with both the broccoli and > > cole slaw? 2) Minnesota native grown wild rice ok with this instead > > of white rice? 3 ) Vinegar and oil dressing, or creamy dressing, > > for the cole slaw? > > The vegetable will be very plain -- I just don't do fancy stuff > > with my vegetables. > Hey Barb :-) > I think, with the beef dish having an Asian flair, that a vinegar > based dressing would go great on the cole slaw. And I'd do the green > beans, just because I love them heh. How would you do them, Kimberly? I love the ones I've eaten in Chinese restaurants but don't know to prepare them -- crunchy and they appear to have been fried. If I have to buy a special iingredient, though, the odds are that we'll be eating plain cooked green beans. > As for the rice, have you considered brown rice? It goes really well > with Asian dishes, as I disovered dining at Pei Wei here. They offer > brown rice for all their dishes, and the fried rice is made with > brown rice. Prolly not. I'd have to go out and buy some brown rice -- although I do have to hit the co-op soon. . . . > For dessert, maybe some orange slices soaked with plum wine....? No plum wine. > Enjoy Can't wait. > kimberly -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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Blanch the green beans and then finish by quick stir-fry with onion and a
bit of sesame oil to flavor it. If you don't use the sesame in the green beans you can make an Oriental vinaigrette for the slaw, but don't do both. I'd use long-grain jasmine rice. |
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Blanch the green beans and then finish by quick stir-fry with onion and a
bit of sesame oil to flavor it. If you don't use the sesame in the green beans you can make an Oriental vinaigrette for the slaw, but don't do both. I'd use long-grain jasmine rice. |
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"Melba's Jammin'" > wrote in message ... > In article <W72Pc.2374$wz.140@fed1read01>, "Nexis" > > wrote: > > > "Melba's Jammin'" > wrote in message > > ... > > > Beef Kunkoki Wild Rice Broccoli or Green beans Cole Slaw Dessert? > > > I have no idea! Maybe brownies, maybe nothing. > > > > > > Questions: 1) Too much cabbage family with both the broccoli and > > > cole slaw? 2) Minnesota native grown wild rice ok with this instead > > > of white rice? 3 ) Vinegar and oil dressing, or creamy dressing, > > > for the cole slaw? > > > > The vegetable will be very plain -- I just don't do fancy stuff > > > with my vegetables. > > > Hey Barb :-) > > > I think, with the beef dish having an Asian flair, that a vinegar > > based dressing would go great on the cole slaw. And I'd do the green > > beans, just because I love them heh. > > How would you do them, Kimberly? I love the ones I've eaten in Chinese > restaurants but don't know to prepare them -- crunchy and they appear to > have been fried. If I have to buy a special iingredient, though, the > odds are that we'll be eating plain cooked green beans. Saute them in mixture of sesame oil and olive oil, and just at the end add about a teaspoon of soy sauce (or you can use teriyaki) and sprinkle with sesame seeds. It only takes a few minutes, because you don't want them to cook until they're soft. I prefer the soy sauce, especially with fresh beans, because they're sweet enough on their own, but some people prefer the teriyaki. > > > As for the rice, have you considered brown rice? It goes really well > > with Asian dishes, as I disovered dining at Pei Wei here. They offer > > brown rice for all their dishes, and the fried rice is made with > > brown rice. > > Prolly not. I'd have to go out and buy some brown rice -- although I do > have to hit the co-op soon. . . . Even if you don't use it for this meal, I encourage you to try it the next time you're making an Asian dish for dinner. I was surprised at how much I liked it, and now I prefer it to white rice for alot of dishes. (And it has the added benefit of being much easier on the blood sugar levels for those that need to watch that!) > > > For dessert, maybe some orange slices soaked with plum wine....? > > No plum wine. You could melt some raspberry preserves and serve it over the orange slices. Or poached peaches. In any case, I think something light and fruit based would go really well. But then again, being a card-carrying chocoholic, there isn't a time when brownies wouldn't do ;-) > > > Enjoy > > Can't wait. Let us know what you end up doing. I'm getting hungry thinking about it. > > > kimberly > -- > -Barb, <www.jamlady.eboard.com> An update on 7/22/04. > |
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"Melba's Jammin'" > wrote in message ... > In article <W72Pc.2374$wz.140@fed1read01>, "Nexis" > > wrote: > > > "Melba's Jammin'" > wrote in message > > ... > > > Beef Kunkoki Wild Rice Broccoli or Green beans Cole Slaw Dessert? > > > I have no idea! Maybe brownies, maybe nothing. > > > > > > Questions: 1) Too much cabbage family with both the broccoli and > > > cole slaw? 2) Minnesota native grown wild rice ok with this instead > > > of white rice? 3 ) Vinegar and oil dressing, or creamy dressing, > > > for the cole slaw? > > > > The vegetable will be very plain -- I just don't do fancy stuff > > > with my vegetables. > > > Hey Barb :-) > > > I think, with the beef dish having an Asian flair, that a vinegar > > based dressing would go great on the cole slaw. And I'd do the green > > beans, just because I love them heh. > > How would you do them, Kimberly? I love the ones I've eaten in Chinese > restaurants but don't know to prepare them -- crunchy and they appear to > have been fried. If I have to buy a special iingredient, though, the > odds are that we'll be eating plain cooked green beans. Saute them in mixture of sesame oil and olive oil, and just at the end add about a teaspoon of soy sauce (or you can use teriyaki) and sprinkle with sesame seeds. It only takes a few minutes, because you don't want them to cook until they're soft. I prefer the soy sauce, especially with fresh beans, because they're sweet enough on their own, but some people prefer the teriyaki. > > > As for the rice, have you considered brown rice? It goes really well > > with Asian dishes, as I disovered dining at Pei Wei here. They offer > > brown rice for all their dishes, and the fried rice is made with > > brown rice. > > Prolly not. I'd have to go out and buy some brown rice -- although I do > have to hit the co-op soon. . . . Even if you don't use it for this meal, I encourage you to try it the next time you're making an Asian dish for dinner. I was surprised at how much I liked it, and now I prefer it to white rice for alot of dishes. (And it has the added benefit of being much easier on the blood sugar levels for those that need to watch that!) > > > For dessert, maybe some orange slices soaked with plum wine....? > > No plum wine. You could melt some raspberry preserves and serve it over the orange slices. Or poached peaches. In any case, I think something light and fruit based would go really well. But then again, being a card-carrying chocoholic, there isn't a time when brownies wouldn't do ;-) > > > Enjoy > > Can't wait. Let us know what you end up doing. I'm getting hungry thinking about it. > > > kimberly > -- > -Barb, <www.jamlady.eboard.com> An update on 7/22/04. > |
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On Sun, 1 Aug 2004 10:57:57 -0700, "Nexis" > wrote:
> >"Melba's Jammin'" > wrote in message ... >> In article <W72Pc.2374$wz.140@fed1read01>, "Nexis" > >> wrote: >> >> > As for the rice, have you considered brown rice? It goes really well >> > with Asian dishes, as I disovered dining at Pei Wei here. They offer >> > brown rice for all their dishes, and the fried rice is made with >> > brown rice. >> >> Prolly not. I'd have to go out and buy some brown rice -- although I do >> have to hit the co-op soon. . . . > >Even if you don't use it for this meal, I encourage you to try it the next >time you're making an Asian dish for dinner. I was surprised at how much I >liked it, and now I prefer it to white rice for alot of dishes. (And it has >the added benefit of being much easier on the blood sugar levels for those >that need to watch that!) I prefer brown rice to white as well, but it took a while to find a brown rice that I could cook at home that I liked. What I found in the grocery store was not to my liking but finally I got a recommendation from a friend for brown rice from an Asian store. Unfortunately it only comes in 20 lb bags :< I recently ran out of it. The store I went to didn't have that brand (Nishiki), so I bought a 20 lb bag of what they did have. I hope it's good because that's a lotta rice for me! Sue(tm) Lead me not into temptation... I can find it myself! |
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Menu consultation
On Sun, 1 Aug 2004 10:57:57 -0700, "Nexis" > wrote:
> >"Melba's Jammin'" > wrote in message ... >> In article <W72Pc.2374$wz.140@fed1read01>, "Nexis" > >> wrote: >> >> > As for the rice, have you considered brown rice? It goes really well >> > with Asian dishes, as I disovered dining at Pei Wei here. They offer >> > brown rice for all their dishes, and the fried rice is made with >> > brown rice. >> >> Prolly not. I'd have to go out and buy some brown rice -- although I do >> have to hit the co-op soon. . . . > >Even if you don't use it for this meal, I encourage you to try it the next >time you're making an Asian dish for dinner. I was surprised at how much I >liked it, and now I prefer it to white rice for alot of dishes. (And it has >the added benefit of being much easier on the blood sugar levels for those >that need to watch that!) I prefer brown rice to white as well, but it took a while to find a brown rice that I could cook at home that I liked. What I found in the grocery store was not to my liking but finally I got a recommendation from a friend for brown rice from an Asian store. Unfortunately it only comes in 20 lb bags :< I recently ran out of it. The store I went to didn't have that brand (Nishiki), so I bought a 20 lb bag of what they did have. I hope it's good because that's a lotta rice for me! Sue(tm) Lead me not into temptation... I can find it myself! |
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Menu consultation
In article <GaaPc.2983$wz.2158@fed1read01>, "Nexis" >
wrote: (snippage) > > How would you do them, Kimberly? I love the ones I've eaten in > > Chinese restaurants but don't know to prepare them -- crunchy and > > they appear to have been fried. If I have to buy a special > > iingredient, though, the odds are that we'll be eating plain cooked > > green beans. > > Saute them in mixture of sesame oil and olive oil, and just at the > end add about a teaspoon of soy sauce (or you can use teriyaki) and > sprinkle with sesame seeds. It only takes a few minutes, because you > don't want them to cook until they're soft. I prefer the soy sauce, > especially with fresh beans, because they're sweet enough on their > own, but some people prefer the teriyaki. made with brown rice. OK. The beans I bought must be from a new planting -- they appear to be the way I like them.; on the thinnish side with not a lot of developed bean seed within. Really hot oil? Will I cover them at all? Good thing I bought a bunch of sesame seeds -- for my marinade, for the beans, for the cole slaw. . . . . > > Prolly not. I'd have to go out and buy some brown rice -- although > > I do have to hit the co-op soon. . . . > > Even if you don't use it for this meal, I encourage you to try it the > next time you're making an Asian dish for dinner. I was surprised at > how much I liked it, and now I prefer it to white rice for alot of > dishes. (And it has the added benefit of being much easier on the > blood sugar levels for those that need to watch that!) I like brown rice well enough. Just not here. > You could melt some raspberry preserves and serve it over the orange > slices. Or poached peaches. In any case, I think something light and > fruit based would go really well. But then again, being a > card-carrying chocoholic, there isn't a time when brownies wouldn't > do ;-) I've sort of got those in mind for tomorrow night after dinner out -- back here for coffee and dessert, maybe. Depends on much shoveling I get done. :-/ > > > Enjoy > > Can't wait. > Let us know what you end up doing. I'm getting hungry thinking about > it. I will. Can't wait to meet Bonnie. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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Menu consultation
In article >, "zuuum"
> wrote: > Blanch the green beans and then finish by quick stir-fry with onion and a > bit of sesame oil to flavor it. OK, I'm liking that plan -- the more I can do ahead, the happier I'll be. > If you don't use the sesame in the green beans you can make an Oriental > vinaigrette for the slaw, but don't do both. > > I'd use long-grain jasmine rice. I'll probably use long grain what I've got in the cupboard. :-) -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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Menu consultation
In article >, "zuuum"
> wrote: > Blanch the green beans and then finish by quick stir-fry with onion and a > bit of sesame oil to flavor it. OK, I'm liking that plan -- the more I can do ahead, the happier I'll be. > If you don't use the sesame in the green beans you can make an Oriental > vinaigrette for the slaw, but don't do both. > > I'd use long-grain jasmine rice. I'll probably use long grain what I've got in the cupboard. :-) -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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Menu consultation
In article >, "Bob"
> wrote: > I mostly agree with Sheldon's recommendations; here are a few minor > differences of opinion: > > >> 2) Minnesota native grown wild rice ok with this instead of white > >> rice? > > > > Not with the Asian flavored beef... I'd go with white rice... and stir > > fry > > the broccoli with some small shrimp and top with a Contonese sauce. > > I'd leave the shrimp off the broccoli. There are hundreds of broccoli > options, but most of them hinge on whether you want this to be a > Chinese-themed meal or a fusion meal. For fusion, I'd steam the broccoli > and > top it with a soy-lemon-butter sauce. For strictly Chinese, I'd stir-fry > it > with garlic and chiles -- unless you're going to be making the green > beans > with chile-garlic sauce given below; in that case, I'd steam the broccoli > with soft tofu and sprinkle with soy and sesame oil. > > > > You can serve stir fried green beens too, with black bean paste and red > > pepper flakes... garnish with canned straw 'shrooms. > > Um...yeah, that's one option, but I find dry-fried green beans with > chile-garlic sauce more interesting. Here's one such recipe from > www.recipes4us.co.uk/ > > Dry fried Green Beans > > Ingredients: > > 1 1/2 lb Green Beans > 1 cup Vegetable Oil > 2 Spring Onions, chopped > 1 Garlic Clove, crushed > 1/2 teaspoons Szechuan Chile Paste > 2 tablespoons Soy Sauce > 1 tablespoon Dry Sherry > 1 tablespoon Sugar > > Instructions > > 1. Heat the oil in a large frying pan or wok until very hot but not > smoking. Carefully add the beans and stir fry until lightly browned. This > will take 5-7 minutes. Remove the beans with a slotted spoon and place > in a > colander to drain. > > 2. Pour off all but 2 tablespoons of the oil from the frying pan then > reheat the oil until hot, add the onion and garlic and stir fry for a few > seconds then add the chile paste and soy sauce and mix well. > > 3. Return the beans to the pan, add the sherry and sugar and stir for 2-3 > minutes until well mixed and heated through. Serve immediately. > > > >> 3 ) Vinegar and oil dressing, or creamy dressing, for the cole slaw? > > > > Napa cabbage slaw... with a dressing of soy sauce, ginger, honey, white > > wine, white pepper, peanut oil, sesame oil.... garnish with peanuts. > > That sounds fine. An alternative (which has always drawn raves when I > make > it) is this (which I got from this newsgroup, but I don't know who the > originator was, so I apologize for the lack of attribution): > > Napa Cabbage Salad > > 1 package chicken-flavored ramen noodles > 1 head Napa Cabbage > 2 scallions, thinly sliced > 1/4 cup butter > 1/2 cup sesame seeds -- toasted > 1/2 cup slivered almonds > 1/4 cup rice wine vinegar > 2 tablespoons soy sauce > 1/4 cup sugar > 1/4 cup vegetable oil > 1 tablespoon sesame oil > > Crush noodles, place them in a medium skillet and brown in butter > over medium heat. Add almonds and sesame seeds. Stir often to prevent > burning. Add seasoning mix from noodles (I use about half) and cool. Hmmm, I've always put the seasoning mix in with the V&O. > > Make the dressing: In a small saucepan, heat vinegar, oils, sugar, > and soy sauce. Bring the mixture to a boil, let boil for 1 minute. > Remove the pan from heat and let cool. Interesting concept -- I've made a similar salad but have never cooked the dressing before using it. > > Combine dressing, crunchies, cabbage, and scallions immediately > before serving. Serve right away or the crunchies will get soggy. > > > > Dessert: premium vanilla ice cream with your own kumquat > > preserves... perhaps hot oolong with almond cookie. > > Again, this depends on whether you're after a fusion menu or a > Chinese one. Western palates don't really like most authentic Chinese > desserts, so this is one area where I'd advise going the fusion > route. Here are some ideas: I'm after eating stuff that I know how to make from ingredients I will have with minimal new purchases. > > * Make brownies (I *think* you have a recipe!), and add candied > ginger and/or candied orange peel. Serve with Vietnamese coffee. Gonna be McGarvey's Decaf, recently ground and residing in the fridge right now. This green bean treatment isn't going to happen. I'm not buying the chili paste -- I'd never use it again and would never throw it out (that would be wasteful.) 1/2 teaspoons Szechuan Chile Paste I wouldn't desecrate my brownie recipe with candied ginger (I do have some) or candied orange peel. Gack. Thanks for the ideas. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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Menu consultation
In article >, "Bob"
> wrote: > I mostly agree with Sheldon's recommendations; here are a few minor > differences of opinion: > > >> 2) Minnesota native grown wild rice ok with this instead of white > >> rice? > > > > Not with the Asian flavored beef... I'd go with white rice... and stir > > fry > > the broccoli with some small shrimp and top with a Contonese sauce. > > I'd leave the shrimp off the broccoli. There are hundreds of broccoli > options, but most of them hinge on whether you want this to be a > Chinese-themed meal or a fusion meal. For fusion, I'd steam the broccoli > and > top it with a soy-lemon-butter sauce. For strictly Chinese, I'd stir-fry > it > with garlic and chiles -- unless you're going to be making the green > beans > with chile-garlic sauce given below; in that case, I'd steam the broccoli > with soft tofu and sprinkle with soy and sesame oil. > > > > You can serve stir fried green beens too, with black bean paste and red > > pepper flakes... garnish with canned straw 'shrooms. > > Um...yeah, that's one option, but I find dry-fried green beans with > chile-garlic sauce more interesting. Here's one such recipe from > www.recipes4us.co.uk/ > > Dry fried Green Beans > > Ingredients: > > 1 1/2 lb Green Beans > 1 cup Vegetable Oil > 2 Spring Onions, chopped > 1 Garlic Clove, crushed > 1/2 teaspoons Szechuan Chile Paste > 2 tablespoons Soy Sauce > 1 tablespoon Dry Sherry > 1 tablespoon Sugar > > Instructions > > 1. Heat the oil in a large frying pan or wok until very hot but not > smoking. Carefully add the beans and stir fry until lightly browned. This > will take 5-7 minutes. Remove the beans with a slotted spoon and place > in a > colander to drain. > > 2. Pour off all but 2 tablespoons of the oil from the frying pan then > reheat the oil until hot, add the onion and garlic and stir fry for a few > seconds then add the chile paste and soy sauce and mix well. > > 3. Return the beans to the pan, add the sherry and sugar and stir for 2-3 > minutes until well mixed and heated through. Serve immediately. > > > >> 3 ) Vinegar and oil dressing, or creamy dressing, for the cole slaw? > > > > Napa cabbage slaw... with a dressing of soy sauce, ginger, honey, white > > wine, white pepper, peanut oil, sesame oil.... garnish with peanuts. > > That sounds fine. An alternative (which has always drawn raves when I > make > it) is this (which I got from this newsgroup, but I don't know who the > originator was, so I apologize for the lack of attribution): > > Napa Cabbage Salad > > 1 package chicken-flavored ramen noodles > 1 head Napa Cabbage > 2 scallions, thinly sliced > 1/4 cup butter > 1/2 cup sesame seeds -- toasted > 1/2 cup slivered almonds > 1/4 cup rice wine vinegar > 2 tablespoons soy sauce > 1/4 cup sugar > 1/4 cup vegetable oil > 1 tablespoon sesame oil > > Crush noodles, place them in a medium skillet and brown in butter > over medium heat. Add almonds and sesame seeds. Stir often to prevent > burning. Add seasoning mix from noodles (I use about half) and cool. Hmmm, I've always put the seasoning mix in with the V&O. > > Make the dressing: In a small saucepan, heat vinegar, oils, sugar, > and soy sauce. Bring the mixture to a boil, let boil for 1 minute. > Remove the pan from heat and let cool. Interesting concept -- I've made a similar salad but have never cooked the dressing before using it. > > Combine dressing, crunchies, cabbage, and scallions immediately > before serving. Serve right away or the crunchies will get soggy. > > > > Dessert: premium vanilla ice cream with your own kumquat > > preserves... perhaps hot oolong with almond cookie. > > Again, this depends on whether you're after a fusion menu or a > Chinese one. Western palates don't really like most authentic Chinese > desserts, so this is one area where I'd advise going the fusion > route. Here are some ideas: I'm after eating stuff that I know how to make from ingredients I will have with minimal new purchases. > > * Make brownies (I *think* you have a recipe!), and add candied > ginger and/or candied orange peel. Serve with Vietnamese coffee. Gonna be McGarvey's Decaf, recently ground and residing in the fridge right now. This green bean treatment isn't going to happen. I'm not buying the chili paste -- I'd never use it again and would never throw it out (that would be wasteful.) 1/2 teaspoons Szechuan Chile Paste I wouldn't desecrate my brownie recipe with candied ginger (I do have some) or candied orange peel. Gack. Thanks for the ideas. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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Menu consultation
Melba's Jammin' > wrote in
: > In article >, "zuuum" > > wrote: > >> Blanch the green beans and then finish by quick stir-fry with onion >> and a bit of sesame oil to flavor it. > > OK, I'm liking that plan -- the more I can do ahead, the happier I'll > be. > >> If you don't use the sesame in the green beans you can make an >> Oriental vinaigrette for the slaw, but don't do both. >> >> I'd use long-grain jasmine rice. > > I'll probably use long grain what I've got in the cupboard. :-) Mixed Wild and long grian is tasty...about a 3:1 ratio 3 parts white to 1 part wild. If you use the oil based vinigrette for the slaw, it should have celery seeds in it. (because my mom said). And if perhaps you have a boiled version of that slaw dressing please post it. -- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C. |
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Menu consultation
Melba's Jammin' > wrote in
: > In article >, "zuuum" > > wrote: > >> Blanch the green beans and then finish by quick stir-fry with onion >> and a bit of sesame oil to flavor it. > > OK, I'm liking that plan -- the more I can do ahead, the happier I'll > be. > >> If you don't use the sesame in the green beans you can make an >> Oriental vinaigrette for the slaw, but don't do both. >> >> I'd use long-grain jasmine rice. > > I'll probably use long grain what I've got in the cupboard. :-) Mixed Wild and long grian is tasty...about a 3:1 ratio 3 parts white to 1 part wild. If you use the oil based vinigrette for the slaw, it should have celery seeds in it. (because my mom said). And if perhaps you have a boiled version of that slaw dressing please post it. -- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C. |
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Menu consultation
Melba's Jammin' > wrote:
>Beef Kunkoki >Wild Rice >Broccoli or Green beans >Cole Slaw >Dessert? I have no idea! Maybe brownies, maybe nothing. > >Questions: >1) Too much cabbage family with both the broccoli and cole slaw? >2) Minnesota native grown wild rice ok with this instead of white rice? >3 ) Vinegar and oil dressing, or creamy dressing, for the cole slaw? > >The vegetable will be very plain -- I just don't do fancy stuff with my >vegetables. > >Any of you old timers remember Bonnie Madre? She pretty much quit >posting here in 1996. She and husband are coming to town for nearly a >week -- can't wait to meet her ftf on Monday. She's been a friend >since those days. > (recipe snipped. Give my regards to Bonnie Madre. I never got to meet her even tho we did email a couple of times and lived in the same area. Tell her I am going to try the Danish raspberry pudding sometime soon. I have now moved from Virginia. Susan Ness -- Susan N. There are 10 types of people in the world. Those who understand binary and those who do not. |
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Menu consultation
Melba's Jammin' > wrote:
>Beef Kunkoki >Wild Rice >Broccoli or Green beans >Cole Slaw >Dessert? I have no idea! Maybe brownies, maybe nothing. > >Questions: >1) Too much cabbage family with both the broccoli and cole slaw? >2) Minnesota native grown wild rice ok with this instead of white rice? >3 ) Vinegar and oil dressing, or creamy dressing, for the cole slaw? > >The vegetable will be very plain -- I just don't do fancy stuff with my >vegetables. > >Any of you old timers remember Bonnie Madre? She pretty much quit >posting here in 1996. She and husband are coming to town for nearly a >week -- can't wait to meet her ftf on Monday. She's been a friend >since those days. > (recipe snipped. Give my regards to Bonnie Madre. I never got to meet her even tho we did email a couple of times and lived in the same area. Tell her I am going to try the Danish raspberry pudding sometime soon. I have now moved from Virginia. Susan Ness -- Susan N. There are 10 types of people in the world. Those who understand binary and those who do not. |
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Menu consultation
Melba's Jammin' > wrote:
>Beef Kunkoki >Wild Rice >Broccoli or Green beans >Cole Slaw >Dessert? I have no idea! Maybe brownies, maybe nothing. > >Questions: >1) Too much cabbage family with both the broccoli and cole slaw? >2) Minnesota native grown wild rice ok with this instead of white rice? >3 ) Vinegar and oil dressing, or creamy dressing, for the cole slaw? > >The vegetable will be very plain -- I just don't do fancy stuff with my >vegetables. > >Any of you old timers remember Bonnie Madre? She pretty much quit >posting here in 1996. She and husband are coming to town for nearly a >week -- can't wait to meet her ftf on Monday. She's been a friend >since those days. > (recipe snipped. Give my regards to Bonnie Madre. I never got to meet her even tho we did email a couple of times and lived in the same area. Tell her I am going to try the Danish raspberry pudding sometime soon. I have now moved from Virginia. Susan Ness -- Susan N. There are 10 types of people in the world. Those who understand binary and those who do not. |
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Menu consultation
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Menu consultation
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Menu consultation
In article >, hahabogus
> wrote: (snip) > Mixed Wild and long grian is tasty...about a 3:1 ratio 3 parts white to 1 > part wild. Ick. Why bother with the white at that ratio? > If you use the oil based vinigrette for the slaw, it should have celery > seeds in it. (because my mom said). Mine, too. :-) -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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Menu consultation
In article >, hahabogus
> wrote: (snip) > Mixed Wild and long grian is tasty...about a 3:1 ratio 3 parts white to 1 > part wild. Ick. Why bother with the white at that ratio? > If you use the oil based vinigrette for the slaw, it should have celery > seeds in it. (because my mom said). Mine, too. :-) -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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