Candied Ginger

I made some candied ginger last night.  I used Alton Brown of Foodnetwork's recipe.

It was real spicy coz I used an older ginger.  Next time I'll make sure to get a younger ginger to get a milder taste.

Here's a photo while I was cooking it.

Rice Paper Spring Roll

I saw a recipe from Bethany of "Happy to be Called Mommy" that inspired me to make my own version. Thanks Bethany.

Ingredients:
1 bag of bean sprouts (24oz. i think)
left over turkey (cooked)
garlic, onions, ginger --> minced
half an apple - cut into strips
half a carrot - shredded
soy sauce
sugar
rice paper

Saute the garlic, onions, ginger. When onion is cooked, Add bean sprouts, carrots, apple & turkey. Season with the soy sauce & sugar. Easy.

Get rice paper ready. Soak 1 sheet in water for a few seconds until soft. I used a wide plate since my rice paper was the big one. Transfer rice paper to another plate/ chopping board. Do not pat since the rice paper is kinda delicate.

Fill with the vegetable/turkey mixture & roll.

I knew this would need something else so I tried adding hot sauce OR sweet chili sauce. I preferred the hot sauce. I couldn't add chili pepper flakes to the vegie mixture since my husband cannot take anything spicy.

It still needed some crunch to it so I added "furikake" and it was much better.

Here's the little boy enjoying the spicy roll. I was kinda surprised that he liked the spicy (my kind of spicy is 3 out of 5 spicy).

Pineapple Fried Rice

Category:		Other
Style:		Chinese
Special Consideration:		Quick and Easy

Ingredients:
1 cup small cooked shrimp
8 rings canned pineapple, drained
1/2 carrot
1 red bell pepper
1/2 yellow onion, chopped
1 green onion, white and green sections
1 - 2 tablespoons canned hot Japaleno peppers, such as Scarpone’s, or to taste
2 tablespoons oil for stir-frying, or as needed
1 teaspoon minced garlic
1 teaspoon minced ginger
2 cups cold cooked rice, scented jasmine or basmati if possible
1 to 2 tablespoons light soy sauce
1 teaspoon curry powder, or to taste (Indian curry powders, such as Madras, are good)
Sugar, to taste
Garnish as desired (see the recipe directions for suggestions)

Directions:
Cut the shrimp in half if desired. Cut the pineapple rings into wedges.
Wash and grate the carrot. Wash the bell pepper, remove the seeds and cut into bite-sized chunks. Peel and chop the onion. Wash and finely chop the green onion. Chop the Jalapeno pepper. Heat a wok or frying pan over medium to medium-heat. Add the oil, rotating the pan so that it coats the bottom and sides. When the oil is hot, add the garlic, ginger and chopped jalapenos. You can omit the jalapenos if your family doesn't like spicy. Stir-fry for 30 seconds, then add the onion. Stir-fry for 1 minute, then add the red bell pepper and the grated carrot. Add the pineapple and the shrimp. Stir-fry briefly.

Stir in the curry powder and sugar. Taste and adjust the seasoning if desired. Stir in the green onion or use as a garnish. Serve hot. Garnish Suggestions: toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro.

Play Dough Day

This is not technically an eating recipe but I still had to cook this.

I made some home-made play dough by mixing:
1 cup flour
1 cup water
1/2 cup salt
1 tsp. vegetable oil
1/2 tsp. cream of tartar
Food coloring (optional)

Actually I cut the recipe in half.
Combine everything in a small pot and put on stove. Keep mixing until it forms a ball. I didn't have any food coloring and tried using pink lemonade but only gave the dough a slight tinge of pink. I think Kool Aid would do best.

Sugar Cookies

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.

Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.