tag:blogger.com,1999:blog-36326393961078209212024-03-13T10:16:16.106-04:00Irv's PlaceSuiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-3632639396107820921.post-73107938474708193372013-11-11T19:54:00.000-05:002013-11-11T19:54:16.016-05:00Vietnamese Noodle Salad with Lemongrass Shrimp<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FLElWtGXvYA/UoE_Gx1wRnI/AAAAAAAABbI/yZ4b-obfm9k/s1600/noodlepic.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-FLElWtGXvYA/UoE_Gx1wRnI/AAAAAAAABbI/yZ4b-obfm9k/s320/noodlepic.JPG" width="320" /></a></div>
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There are many variations on this dish, as well as the sauce. I've tried several, and so far this one is my favorite! At 315 calories a serving, it's also a great dish if you're dieting.<br />
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The heart of this dish is the basic Vietnamese Dipping Sauce "Nuoc Cham".<br />
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<h4>
Nuoc Cham (makes about 1 1/2 cups)</h4>
3-4 fresh Thai chillis, minced (or use chili paste)<br />
2 cloves of garlic, minced<br />
2/3 cup hot water<br />
1/4 cup sugar<br />
1/4 cup fish sauce<br />
2-3 Tablespoons fresh lime juice<br />
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Stir the sugar into the hot water until it's dissolved, then add the rest of the ingredients. Any unused sauce can be kept in the refrigerator up to one week.<br />
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Some versions of Nuoc Cham are made with vinegar instead of the lime juice, which will keep even longer.<br />
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<h3>
Vietnamese Noodle Salad </h3>
2 servings, 315 calories each serving<br />
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4 oz. of thin rice noodles (vermicelli), cooked, drained and rinsed with cold water<br />
1 cup of bean sprouts<br />
1 cup shredded lettuce<br />
1/2 cup sliced cucumber<br />
1/2 cup sliced or shredded carrot<br />
1/2 cup Nuoc Cham (above)<br />
1/4 cup of chopped, mixed herbs (I use cilantro and thai basil)<br />
10-12 large raw shrimp, peeled<br />
1 clove of crushed garlic<br />
1 stalk lemongrass, minced.<br />
1-2 teaspoons coconut oil, or whatever oil you like to cook with<br />
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Assemble your salad base by placing the bean sprouts, lettuce, cucumber, and carrot in the bottom of two bowls. Scatter the chopped herbs on top.<br />
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Cook the vermicelli according to the package directions, then drain and rinse with cold water. Make sure to toss the noodles around in your colander to get as much water off them as possible. Any water remaining on the noodles will dilute the sauce.<br />
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Heat the coconut oil in a saute pan over medium heat, then add the lemongrass and crushed garlic. Saute for about 20-30 seconds, until it becomes fragrant. Add the shrimp and toss in the aromatic oil until done. It should not take more than a minute or two for the shrimp to be fully cooked. When done, divide the shrimp on top of the noodles. Be sure to also scrape the lemongrass and garlic into your salad.<br />
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Add 1/4 cup Nuoc Cham to each bowl, toss to combine, and serve immediately.<br />
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<br />Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-31870144128107072062013-10-17T18:21:00.000-04:002013-10-17T18:21:59.238-04:00How to Build a Mini WSM Smoker<div class="separator" style="clear: both; text-align: center;">
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The mini WSM is named after the Weber Smoky Mountain smoker. The WSM smoker is a very popular vertical charcoal smoker, priced at about $200. It comes in two sizes: 18.5 inch and 22 inch.<br />
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You can build a mini WSM by using a small Weber kettle grill (Smokey Joe), a 32 qt tamale steamer pot, and some assorted hardware. Be sure to check Craiglist for a used Smokey Joe, I've seen them listed there for as little as $10.<br />
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The pot I used is a 32 qt tamale steamer pot made by Vasconia, and sold by <a href="http://www.pfaltzgraff.com/vasconia-32-qt-steamer/5031546,default,pd.html?green=1A8C36F1-77C1-5A1A-0146-8D4778A491F7" target="_blank">Phaltzgraff</a>. There are other brands that will work, but I bought the Vasconia because it was known to be a good fit. If you're willing to shop around you can probably find something cheaper that works. Just make sure the pot sits snugly in the Smokey Joe so you won't have any air leaks.<br />
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There are two different models of the Smokey Joe grill - Silver and Gold. The main difference between them is the air inlet. The silver has a sliding air inlet on the bottom, the Gold has four 3/4 inch holes on the side. For smoking, many pitmasters prefer the Gold. During a long smoking session, ash can clog up the bottom vents on the Silver, and choke out your fire. I used the gold as well, as the size of the side air vents was perfect to pair with my <a href="http://www.thebbqguru.com/" target="_blank">BBQ Guru</a> stoker.<br />
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I also built a charcoal basket for my smoker. (above) This keeps the charcoal close together, allowing ash to fall to the bottom. The bottom of the basket is the Smokey Joe charcoal grate, and the sides are made with 3 inch strips of expanded steel. Expanded steel is available from any of the big box home improvement store. I bought a 12 inch x 24 inch sheet and cut two strips 3 inches high. The sides are secured to the charcoal grate using stainless steel wire.<br />
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It is very import to <b><u>never use galvanized metal</u></b> of any kind to build a smoker. The galvanized metal will burn off nasty chemicals that can make you sick.<br />
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On the sides of the pot you'll need to drill three 1/4" holes for your grill rack. You can see one of them in the picture above, at the top. Through the hole is a 1/4 inch x 3/4 inch stainless steel hex bolt, a nut, two 1/4" steel washers, and an acorn nut on the outside. The 3 holes should be spaced approximately 14.5 inches around the outside of the pot. Below my grill rack bolt, you can see I've installed two 1/4" grommets. These holes will be used for my temperature probes.<br />
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Here's the rack inside the steamer pot, with the temperature probes through the grommets.<br />
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The next step is to either cut out the bottom out of your steamer pot, or to drill it with holes to allow the heat and smoke to get to your food.<br />
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I decided to cut the bottom out of the pot, leaving a little bit of a lip around the edge. Other mini builders I talked to said they thought it burned better without the bottom, and allowed more room for charcoal. The easiest way to cut the bottom is using a jigsaw equipped with a metal cutting blade.<br />
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You don't want to cut the entire bottom out, or your pot will become too flimsy. Leave at least a 1/2 inch lip.<br />
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To assemble your mini, put the charcoal basket in the bottom of the Smokey Joe and place your steamer pot on top. You can then add the tamale steamer insert as a diffuser (optional), then place your grill grate on top of the bolts, and the Smokey Joe lid on top.<br />
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These are two of the holes on the side of the Smokey Joe Gold. The one on the left I plugged up with a 3/4 inch black iron plug. The one on the right has the 3/4 inch BBQ guru adapter, with a 4 cfm stoker fan. This will attach to my BBQ guru DigiQ.<br />
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To start the fire, I put some charcoal in the basket, leaving a space in the middle. Then I started a few pieces of charcoal in the chimney starter. When these coals are fully ashed over, I drop those in the space in the middle of the basket. If you're using wood chunks for smoke flavor, intersperse those with your charcoal. This was just a test run, so I left those out.<br />
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I coated the inside of the steamer pot with a little bit of oil, so it could season. The pot is aluminum so this just helps seal everything up.<br />
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With everything in place, I set the BBQ Guru for 225 degrees and let it go for 2 hours.<br />
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For my first smoke in the mini I decided to reverse sear a tri tip. I took the pot off the Smokey Joe briefly to toss in a chunk of cherry wood for smoke flavor, then put my spice rubbed tri tip on the grill. There is a temperature probe in the meat so I can monitor the internal temperature.<br />
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It took about 50 minutes reach 125 degrees internal temp. Then I removed the tri tip from the smoker, removed the steamer pot from the grill, and placed the grill grate on the Smokey Joe right above the coals. I waited a few minutes for the fire to stoke up and get very hot, then placed the tri tip on to sear.<br />
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About a minute a side should be all that's needed. By now your internal temp should be up to about 130 for a nice medium rare.<br />
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If you like, you can paint the steamer pot with high temperature paint. I used a stencil to trace these pictures and then used the stencil to cut out painters tape. (several strips of tape, slightly overlapping) I used Rustoleum high heat paint, but if you go to an auto parts store, you can find one that's more glossy and will match the Smokey Joe better.<br />
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All in all this was a really fun project and costs less than $100. The initial build took about two hours once I had all the parts. And the smoker itself works great!Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com2tag:blogger.com,1999:blog-3632639396107820921.post-54498798240427050332013-06-20T18:33:00.001-04:002013-06-20T18:33:45.076-04:00Reverse SearWhen I purchased my smoker, I had visions of smoking large racks of ribs, briskets, pulled pork, and other big pieces of meat. The meat would cook low and slow for many hours until tender and smoky. Then my friends at the <a href="http://smokingmeatforums.com/" target="_blank">Smoking Meat Forum</a>s introduced me to the reverse sear and I had a whole new culinary experience with my smoker.<br />
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If you ever watch cooking shows on TV you have probably seen a chef cook a piece of meat or fish on the stove at high heat, searing the outside, then placing the pan in the oven to finish cooking. The reverse sear switches this method around. Instead you cook the meat low and slow to your desired temperature, then quickly sear the outside to finish. With this method you can enjoy a nice medium rare steak AND get the rich, smoky flavor you get from cooking low and slow.<br />
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To reverse sear you will need:<br />
<ol>
<li>A smoker or grill capable of indirect cooking.</li>
<li>A meat thermometer. </li>
<li>Wood chunks or chips for the smoke flavor.</li>
<li>A thick cut of beef. Hamburgers work well for this method but if you want to cook a steak, get a good quality cut like a rib eye, porterhouse, t-bone, etc. </li>
</ol>
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It is important to get a good cut of beef because we won't be cooking the meat for long periods of time, which would allow a leaner cut of meat such as a brisket, to break down and be tender. You also want the meat to be at least 1 inch thick or it will cook too quickly and you won't be able to infuse much smoke flavor. This 2 1/2 pound bone-in rib eye is an excellent example:<br />
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A smoker is ideal for a reverse sear but you can also use a regular charcoal grill. The grill just needs to be large enough so you can pile all the charcoal on one side of the grill, and cook indirectly by placing the meat on the opposite side. The smaller your grill/smoker, the more you'll also want to flip and rotate your meat during the cooking process so it will cook evenly.</div>
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If you're using wood chips, be sure to soak them in water for at least a 1/2 hour before using. If you're using wood chunks, soaking is not necessary.</div>
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To begin, season the meat. You can use an elaborate spice rub, or just simple salt and pepper. Some people like to coat the meat with oil first to help the rub stick but I find this usually isn't necessary. Leave the meat sitting out at room temperature while you prepare the grill/smoker.</div>
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Prepare your grill or smoker for indirect cooking. You want to smoke the meat at a low temperature, a range of 210-225 degrees is ideal but dropping as low as 200 will also be fine.<br />
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This picture shows a kettle grill set up for indirect cooking. The pan isn't really necessary, but you can include it if you like.<br />
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Once your fire is ready, add the smoke chips or chunks to the coals. Don't overdo it. Just a small handful of chips should be all that's needed. If using wood chunks, one or two small pieces.<br />
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Some good choices for smoke flavor include:</div>
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<ul>
<li>Cherry - A mild, fruity flavor that pairs really well with beef.</li>
<li>Oak - Also mild.</li>
<li>Hickory - A standard smoke flavor that works well with all kinds of meat. Hickory has much stronger smoke flavor than cherry or oak, so go easy on it.</li>
<li>Mesquite - I personally never use mesquite for smoking but others swear by it. This is also a strong flavor, so go easy.</li>
</ul>
For a rib eye, I like a combination of oak and cherry. I still want to be able to taste the flavor of the beef so prefer to keep it mild. For hamburgers, I use hickory and cherry. Cherry also gives a pinkish hue to the meat, which shows up nicely on this burger:<br />
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This is the rib eye, placed on the smoker at about 225 degrees. The probe thermometer is in the center of the meat so I can monitor the internal temperature. Be sure the probe is not touching fat or bone.<br />
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Smoke the meat to about 5 degrees shy of your desired finishing temperature. I was shooting for medium rare, so I cooked the meat to 125 degrees. When done, remove to a plate and let rest briefly while you prepare the fire for searing. On my smoker that involved opening up the lid and air vents on the fire box until the fire and grill grates were red hot.<br />
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Sear the meat over the hot coals. About a minute a side should be all that's needed.<br />
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Rest the meat. This is one of the most important and difficult parts of the process. Allow the meat to rest so that the juices can reabsorb into the meat. For a large cut like this rib eye, 20 minutes is ideal. For a hamburger or small steak, you can probably get away with as little as 10 minutes.<br />
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Timing will vary according to your smoker temperature and thickness of the meat, but this rib eye took 2 hours to get to 125 and the hamburger took a little less than an hour. Enjoy!</div>
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Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-20400199315122063602013-05-24T17:42:00.000-04:002013-07-12T10:04:20.502-04:00How to Make Pad See Ew<h2>
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<a href="http://3.bp.blogspot.com/-tgqJGyE5n6s/UZ_YVhqqtUI/AAAAAAAAAps/fIsyvD2FC7s/s1600/padseefinish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://3.bp.blogspot.com/-tgqJGyE5n6s/UZ_YVhqqtUI/AAAAAAAAAps/fIsyvD2FC7s/s320/padseefinish.jpg" width="320" /></a></div>
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This is one of my favorite Thai dishes and it's quite simple to make. The name literally translates to mean "fried (with) soy sauce".<br />
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I used to think that you had to make fresh rice noodles for this dish. That was until I found these "Rice Flake" noodles. They are dried, flat squares of rice noodles and they cook very quickly, only a few minutes in boiling water.<br />
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<a href="http://3.bp.blogspot.com/-1vuoNBVfiX4/UZ_ZP78f0lI/AAAAAAAAAp8/dHyQ0uO3ZxI/s1600/riceflake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-1vuoNBVfiX4/UZ_ZP78f0lI/AAAAAAAAAp8/dHyQ0uO3ZxI/s320/riceflake.jpg" width="180" /></a></div>
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<h3>
Ingredients: </h3>
Makes 1 generous serving<br />
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<ul>
<li>One serving of rice flake noodles, boiled until tender. (or fresh rice noodles)</li>
<li>1 tablespoon oil</li>
<li>1 large clove of garlic, minced</li>
<li>1/2 - 1 teaspoon dried chili</li>
<li>2-3 oz pork, thinly sliced</li>
<li>1 bunch Chinese broccoli (substitute regular broccoli)</li>
<li>2 teaspoons sugar</li>
<li>2 teaspoons sweet soy sauce</li>
<li>1/8 teaspoon white pepper</li>
<li>1 egg</li>
<li>2 tablespoons of stir fry sauce (see below)</li>
</ul>
<h4>
Stir Fry Sauce: (store what you don't use in the refrigerator)</h4>
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<div>
<ul>
<li>1/4 cup oyster sauce</li>
<li>2 tablespoons light soy sauce</li>
<li>1 tablespoons golden mountain sauce (or substitute more light soy)</li>
<li>2 teaspoons fish sauce</li>
</ul>
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<a href="http://3.bp.blogspot.com/-RcAgDtdy0VY/UZ_aZP8PWXI/AAAAAAAAAqM/FvEBR1_8w20/s1600/padseeingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-RcAgDtdy0VY/UZ_aZP8PWXI/AAAAAAAAAqM/FvEBR1_8w20/s320/padseeingred.jpg" width="180" /></a></div>
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I used regular broccoli this time, cut into long pieces, and microwaved for about 30 seconds. Because the dish cooks so quickly, this just ensures it gets fully cooked.</div>
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To begin, add 1 tablespoon of oil to the pan and heat until hot. Add the garlic (and chili, if using) and stir fry until fragrant. Then add the pork and stir fry for about 1 minute, or until browned.</div>
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<a href="http://2.bp.blogspot.com/-Xi4Nc75EMn0/UZ_bJjJrNBI/AAAAAAAAAqc/NwawNzISK_0/s1600/padseepork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Xi4Nc75EMn0/UZ_bJjJrNBI/AAAAAAAAAqc/NwawNzISK_0/s320/padseepork.jpg" width="180" /></a></div>
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Add the broccoli, sugar and white pepper and stir to combine. Add the drained noodles and 2 tablespoons stir fry sauce. Once fully combined, add the sweet soy sauce.</div>
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<a href="http://4.bp.blogspot.com/-XHkHZVtbTOw/UZ_bl0l16WI/AAAAAAAAAqk/Rcv8jMamz80/s1600/padseesoy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-XHkHZVtbTOw/UZ_bl0l16WI/AAAAAAAAAqk/Rcv8jMamz80/s320/padseesoy.jpg" width="320" /></a></div>
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Push the ingredients to the outside of the pan, then add the egg. </div>
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Once the egg starts to set, stir it into the rest of the dish. Once egg is done, the dish is ready to serve. Serve immediately, as it tends to dry out as it sits.</div>
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<a href="http://3.bp.blogspot.com/-tgqJGyE5n6s/UZ_YVhqqtUI/AAAAAAAAAps/fIsyvD2FC7s/s1600/padseefinish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://3.bp.blogspot.com/-tgqJGyE5n6s/UZ_YVhqqtUI/AAAAAAAAAps/fIsyvD2FC7s/s320/padseefinish.jpg" width="320" /></a></div>
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Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-16338257292550623942013-04-23T19:19:00.000-04:002013-04-23T19:19:17.782-04:00Building a Spring Lasagna GardenLasagna gardening (sometimes called sheet composting) is a method of building a raised garden bed out of waste materials that eventually break down into compost. Your "lasagna" layers are built up of alternating brown and green materials that interact with each other, creating a rich growing medium for your vegetable garden.<br />
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Ideally, you would build your lasagna garden in the Fall, giving it time to "marinate" through the cold weather months, before planting in Spring. But if you're getting a late start, like me, you can build one in the Spring. You'll just need to use more soil and compost in the mix, since you won't have enough time for the soil to fully develop.<br />
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<a href="http://2.bp.blogspot.com/-F1yto6BdLdc/UXaa4uk6ALI/AAAAAAAAAgY/hj1myeOzI50/s1600/layer1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-F1yto6BdLdc/UXaa4uk6ALI/AAAAAAAAAgY/hj1myeOzI50/s320/layer1.jpg" width="180" /></a></div>
This is layer one, which consists of cardboard and newspaper. I wet it down to keep it from blowing away. Be sure to remove any packing tape from the cardboard boxes. This layer, as it breaks down will also attract earthworms.<br />
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Next step, I went out into the woods to find the next layer - browns. This layer can consist of leaves, pine needles, twigs, etc. If you don't have ready access to these types of materials, you can use straw.<br />
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<a href="http://3.bp.blogspot.com/-pNsI689GgXc/UXaby7LRSdI/AAAAAAAAAgo/oegMOWPLuXE/s1600/browns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-pNsI689GgXc/UXaby7LRSdI/AAAAAAAAAgo/oegMOWPLuXE/s320/browns.jpg" width="180" /></a></div>
Here's my layer of brown on top of the cardboard and newspaper.<br />
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<a href="http://2.bp.blogspot.com/-awQiQbnrk1E/UXabYLMMqUI/AAAAAAAAAgk/2rTYkZs2VtA/s1600/layer3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-awQiQbnrk1E/UXabYLMMqUI/AAAAAAAAAgk/2rTYkZs2VtA/s320/layer3.jpg" width="180" /></a></div>
Next is a green layer. Greens were harder to come by since it was early Spring and my lawn did not need mowing yet. Your green layer should be about half the thickness of your brown layer and can consist of weeds (not gone to seed), grass clippings, animal manure, vegetable scraps or egg shells.<br />
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<a href="http://1.bp.blogspot.com/-OccPpygWBNc/UXaccKlx3JI/AAAAAAAAAgw/kQiTMjddVAc/s1600/scraps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-OccPpygWBNc/UXaccKlx3JI/AAAAAAAAAgw/kQiTMjddVAc/s320/scraps.jpg" width="180" /></a></div>
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Since greens were scarce, I added some bone meal fertilizer. This contributed the extra nitrogen I needed to get the chemical reaction started.<br />
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Next, I continued alternating brown and green layers in a 2-1 ratio. After the first layer, I started using compost for my green layer, sprinkled with some more of the bone meal fertilizer.<br />
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Here's my last brown layer. At this point my bed was just under 2/3 of the way full.<br />
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<a href="http://2.bp.blogspot.com/-nUeTYPAfl4g/UXadiynvQTI/AAAAAAAAAg8/1uvHd4-9204/s1600/lastbrown.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-nUeTYPAfl4g/UXadiynvQTI/AAAAAAAAAg8/1uvHd4-9204/s320/lastbrown.jpg" width="180" /></a></div>
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Since I plan on using the bed right away, I filled it the rest of the way with a 50-50 soil/compost mix. This way the plants can grow on the top, while the layers underneath start breaking down. The roots of the vegetable plants will also help this process along as they snake down through the layers.<br />
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<a href="http://4.bp.blogspot.com/-orm31gm4TtM/UXcRExV3mdI/AAAAAAAAAhY/jo-F1L_GHTw/s1600/bedfilled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-orm31gm4TtM/UXcRExV3mdI/AAAAAAAAAhY/jo-F1L_GHTw/s320/bedfilled.jpg" width="320" /></a></div>
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My filled garden bed (ow, my aching back!) Normally I would not fill it quite this full, but I'm expecting the layers to compress a bit, so it should end up at a nice level by the time I'm ready to plant.<br />
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I will post updates as the season goes on!Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-19654791720737558792013-03-30T15:20:00.000-04:002013-03-30T15:20:24.427-04:00Tom Kha Gai<div class="separator" style="clear: both; text-align: left;">
This soup comes together amazingly fast, so it is great for a weekend lunch. The dish is very well balanced from the richness of the coconut milk, the saltiness of the fish sauce, and the tartness of the lime. Kaffir lime leaves can be difficult to the find. If you can't find them, try adding a bit of lime zest. </div>
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2 side dish servings, or add steamed jasmine rice to make it a main course.<br />
190 calories per serving. (without rice)<br />
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<ul>
<li>2 cups chicken stock (low sodium)</li>
<li>4 kaffir lime leaves, shredded</li>
<li>3-4 one inch pieces of lemon grass, smashed slightly to release the flavor</li>
<li>1 inch cube galangal (thai ginger), sliced thinly (use ginger if you can't find it)</li>
<li>4 tablespoons fish sauce</li>
<li>2 tablespoons lime juice</li>
<li>4 ounces chicken breast, cut into bite sized pieces</li>
<li>5 ounces full fat coconut milk</li>
<li>1/2 cup sliced oyster or straw mushrooms</li>
<li>small red Thai chili peppers, slightly crushed (to taste)</li>
<li>chopped cilantro, to taste</li>
</ul>
<div>
Heat up the stock, add the lime leaves, lemongrass, galangal, fish sauce, thai chillis and lime juice. Stir thoroughly and bring to a boil. Add the coconut milk, chicken. and mushrooms. Simmer for 2 minutes, or until chicken is cooked through. Pour into 2 bowls, add the cilantro, and serve.</div>
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<a href="http://4.bp.blogspot.com/-ptobEE91T88/UVc2dGpnTSI/AAAAAAAAAcc/6lE7lfjB5N0/s1600/tomkhapan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-ptobEE91T88/UVc2dGpnTSI/AAAAAAAAAcc/6lE7lfjB5N0/s320/tomkhapan.jpg" width="320" /></a></div>
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Variation: The Tom Kha in the picture below has a small amount of Nam Prik Pao added. This is a very common Thai condiment and you should be able to find it in your Asian grocery store. It is a sweet, roasted chili paste in soybean oil, and is the main flavor component of Tom Yum soup. It's a nice way to spike up the flavor of your Tom Kha. Many American Thai restaurants serve it this way, but is not exactly traditional.</div>
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<a href="http://4.bp.blogspot.com/-Ca-fZcuYDck/UVc3HmDncPI/AAAAAAAAAck/I_5nrtx6QEk/s1600/tomkhaprikpao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-Ca-fZcuYDck/UVc3HmDncPI/AAAAAAAAAck/I_5nrtx6QEk/s320/tomkhaprikpao.jpg" width="320" /></a></div>
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Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-64871574565971832742013-03-21T19:31:00.000-04:002013-08-01T10:28:37.485-04:00Thai Green Chicken Curry<br />
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I made this recipe once with lite coconut milk and that was a mistake. You really need the richness of regular coconut milk in this sauce. Combining that richness with the lime juice, Thai basil, and the complexity of the green curry paste is an unbeatable combination. If you can afford the calories, add more rice to soak up the yummy sauce!<br />
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2 servings. 485 calories each, when served with 1 cup of cooked brown rice<br />
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<a href="http://3.bp.blogspot.com/-KFK5fJBRGuQ/UUTml7n0E3I/AAAAAAAAAbQ/YhA8sXXiSa8/s1600/greencurry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://3.bp.blogspot.com/-KFK5fJBRGuQ/UUTml7n0E3I/AAAAAAAAAbQ/YhA8sXXiSa8/s320/greencurry.jpg" width="320" /></a></div>
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<ul>
<li>1 teaspoon canola oil</li>
<li>1/3 cup sliced shallots or red onion</li>
<li>2 teaspoons green curry paste</li>
<li>1 cup coconut milk</li>
<li>2 teaspoons fish sauce</li>
<li>1 chicken breast, cut into thin strips</li>
<li>1/2 red pepper, thinly sliced</li>
<li>2 Tablespoons Thai basil leaves, chopped</li>
<li>1 Tablespoon fresh lime juice</li>
</ul>
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Heat the oil in a saute pan over medium heat. Add the shallots and curry paste; stir until the shallots soften, about 2 minutes.</div>
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Add the chicken and stir fry briefly until slightly browned (not cooked through), add the red pepper.</div>
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Stir in the coconut milk and fish sauce and bring to a boil. Stir to combine and cook for a few minutes, just until chicken is cooked through.</div>
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Sir in the chopped basil and lime juice. Serve over plenty of rice to soak up the delicious sauce!<br />
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<a href="http://3.bp.blogspot.com/-oRddx54aNfQ/UfpwhHHYY7I/AAAAAAAABIw/vDJQagjrEmE/s1600/greencurry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://3.bp.blogspot.com/-oRddx54aNfQ/UfpwhHHYY7I/AAAAAAAABIw/vDJQagjrEmE/s320/greencurry.jpg" width="320" /></a></div>
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Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-40372143027024319202013-03-19T18:08:00.000-04:002013-04-04T14:33:16.285-04:00Cleanse: Last Day!Today is the last day of my 14-day cleanse! The food re-introduction phase is going well, with no notable reactions so far. I already know from previous experience that too much dairy or wheat will cause me problems, but in moderate amounts, apparently I'm fine.<br />
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<a href="http://3.bp.blogspot.com/-JAn7_6ydkQk/UUjgIYwrvmI/AAAAAAAAAbg/0cGoOL3pnCg/s1600/smile.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-JAn7_6ydkQk/UUjgIYwrvmI/AAAAAAAAAbg/0cGoOL3pnCg/s200/smile.png" width="200" /></a></div>
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Dr. Turner recommends adding an informal day 15 and 16 to re-introduce beef and pork and I plan on doing that. Now that I was finally able to eat some wheat today, I'm not feeling quite so desperate.<br />
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My final weight loss for the 2 week period was 5 pounds, which leaves me only 2 pounds from my goal. I had put on 15 pounds between Halloween and New Year's this year. I took most of that off before starting the cleanse, but I credit the cleanse with getting me through the natural plateau you always seem to hit after losing 10 pounds. Next year I'm hoping to mitigate the holiday gain to less than 10 pounds.<br />
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Although it was tough at times, I'm really glad I did it. I'm am feeling really good, energetic and healthy. So if you're considering whether or not try a Cleanse, I'd recommend giving it a go. There are lots of different plans to choose from, if Dr. Turner's approach is not for you. My only suggestions would be:<br />
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<ul>
<li>Do your research! Search the internet for others who have completed the plan and see what their results were like.</li>
<li>Stay away from anything too extreme, such as eating the same food for days on end, or having to get all your nutritional needs from supplements.</li>
<li>Check for plans developed by a medical professional, or at the very least endorsed by one.</li>
<li>Be wary of outrageous claims. If it sounds too good to be true, it probably is.</li>
<li>If you have any medical issues, check in with your doctor before you start.</li>
</ul>
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Good luck and thanks for reading!</div>
Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-13612162393785022062013-03-15T17:57:00.000-04:002013-03-15T17:57:51.199-04:00Cleanse:Day 10Finally my 14 day cleanse is winding down....I'm just finishing day 10!<br />
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Today I've been craving bread. A nice warm, crusty loaf of Italian bread just out of the oven, slathered with butter.....*drool*. Okay, back to reality.<br />
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Tomorrow starts the final stage of my cleanse, re-introducing foods back to my diet and checking for a reaction:<br />
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<ul>
<li>Day 11: Rye</li>
<li>Day 12: Dairy</li>
<li>Day 13: Cheese</li>
<li>Day 14: Wheat</li>
</ul>
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After eating the re-introduced item, you check for reactions such as stomach upset, gas, fatigue, or even sinus congestion. This can indicate a food that you are sensitive to and may want to limit in your regular diet. Dr. Turner also suggests gradually adding beef and pork on days 15 and 16.</div>
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Since I started the cleanse I've lost a total of 3.5 pounds. I have also noticed increased energy, especially while exercising. Considering the time change last weekend to "Spring ahead", I find this especially notable.</div>
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Tonight for dinner I made a yummy Thai Green Chicken Curry. Look for that recipe in a future blog post!</div>
Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com1tag:blogger.com,1999:blog-3632639396107820921.post-4741437876567719262013-03-10T20:04:00.000-04:002013-03-10T20:04:29.541-04:00Cleanse: Day 4Today is day 4 of my 14 day cleanse from <a href="http://drnatashaturner.com/" target="_blank">Dr. Natasha Turner</a>. So far, I've lost 2 pounds and am feeling healthy and fit. I'm starting to get some pretty intense food cravings, though. Mostly for sugar and red meat. Fast food commercials on TV are a real killer!<br />
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<a href="http://4.bp.blogspot.com/-5sEIz5RmkUc/UTyJePyJ76I/AAAAAAAAAYM/ymj4NLs2w0Q/s1600/brownricepast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-5sEIz5RmkUc/UTyJePyJ76I/AAAAAAAAAYM/ymj4NLs2w0Q/s320/brownricepast.jpg" width="320" /></a></div>
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My big find for this week was brown rice pasta. This pasta has three ingredients: brown rice, brown rice bran, and water. The calories are about the same as regular pasta, 200 calories for a 2 oz. serving. So far I've used them in my recipe for <a href="http://irvspace.blogspot.com/2013/01/korean-jajangmyun.html" target="_blank">Ja Jang Myun</a>, and they worked great. Although they are somewhat lighter than regular wheat noodles, the texture is very similar. I'm not sure what, if any, flavor they might have as the sauce for the Ja Jang Myun is pretty strong.<br />
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In order to adjust the Ja Jang Myun recipe for the cleanse, I substituted chicken for the pork, omitted the sugar, and used tapioca starch as a thickener, rather than corn starch. I found very little difference in the taste so it was definitely a win.<br />
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Tonight for dinner I made beer can chicken in my smoker.<br />
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This is the chicken shortly after it went into the smoker. There is a small reservoir (instead of a beer can) in the center of the pan that holds about 1/2 of a beer, and I added some lemon, rosemary and a little thyme. The mixture steams inside the chicken while it cooks. I used a mixture of pecan and cherry wood, and smoked it at about 275 degrees for a hour and fifteen minutes. The chicken was so moist and delicious I probably ate way too much of it!<br />
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So the cleanse is still going well, albeit more difficult. I'll be looking forward to this Wednesday when I hit the halfway mark!Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-7918485100113720122013-03-06T18:14:00.000-05:002013-03-06T18:14:48.995-05:00Cleanse: Day 1<div class="separator" style="clear: both; text-align: center;">
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Today, I started a 14-day Detox/cleanse as outlined by <a href="http://drnatashaturner.com/" target="_blank">Dr. Natasha Turner</a> in the book The Hormone Diet. (who made a recent appearance on the Dr. Oz show) Dr. Turner's cleanse, similar to others, has you cut out foods that are difficult to digest and/or cause systemic imbalances. At the same time you take various supplements to help flush out toxins and bring your body back into balance. At the end you should not only feel better, but your metabolism should be humming along at top speed, making weight loss come easier.<br />
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Dr. Turner's book also contains a lengthy quiz to find out if you have any hormones that are out of whack, and suggests additional supplements you can add to help bring those back into balance.<br />
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The important thing for me when considering this cleanse is that I still get to eat actual food. Knowing myself and how much I love to eat, drinking lemonade for days on end is not for me!<br />
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These are the supplements I'm taking. They include:<br />
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<ul>
<li>Probiotics - the same good for you bacteria that's found in yogurt</li>
<li>Liver cleanse - herbs to help flush toxins out of the liver</li>
<li>Clear fiber - helps to flush the newly released toxins from the body</li>
<li>Omega-3 supplements: I always thought fish oil was just good for your heart, but it turns out it's good for your digestion too</li>
<li>Whey isolate protein powder - a protein supplement helps with maintaining muscle</li>
</ul>
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This morning I started my day with a liver cleanse and probiotic supplement, followed by a breakfast smoothie. I've been making breakfast smoothies for years, but had to make a slight modification to remove the dairy. </div>
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<ul>
<li>1/8 cup walnuts</li>
<li>1 1/2 cups unsweetened vanilla almond milk</li>
<li>1/2 cup frozen strawberries</li>
<li>1 banana</li>
<li>1 scoop whey protein isolate powder</li>
<li>1 tablespoon ground flaxseeds</li>
</ul>
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Mid-morning snack: an apple and a <a href="http://www.thesimplybar.com/" target="_blank">Simply protein bar</a></div>
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For lunch I had soba noodles, with a sesame/soy/ginger/lime dressing with cauliflower and sliced chicken.<br />
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Mid-afternoon snack: apple and another protein bar<br />
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Dinner: sauted some garlic and thai chili in a little canola oil, added cauliflower and potato, then scrambled in a couple of eggs. With dinner I took my Omega-3 supplement.<br />
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Before bed, I'll take my fiber supplement and another probiotic.<br />
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So far, I'm feeling highly motivated and ready to keep going! I'm keeping my fingers crossed that my resolve will continue.<br />
<br />Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com1tag:blogger.com,1999:blog-3632639396107820921.post-52510279035481044332013-02-23T15:47:00.000-05:002013-02-23T15:47:47.014-05:00Beef Chow Fun<div class="separator" style="clear: both; text-align: center;">
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This is one my favorite Chinese dishes. It's made with <a href="http://irvspace.blogspot.com/2013/02/how-to-make-fresh-rice-noodles.html" target="_blank">fresh rice noodles</a> so be sure to check out my post about how to make those.<br />
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The dominant flavor of this dish comes from the fermented black beans. Interestingly, fermented black beans are actually soybeans, which have been dried and fermented with salt. You may also find other spices added such as chili's or ginger. You can find fermented black beans in your Asian markets in the dry foods section. I used my mortar and pestle to smash the beans.<br />
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<ul>
<li>8 ounces of lean steak, sirloin, flank whatever you like</li>
<li>1 1/2 teaspoons cornstarch</li>
<li>2 teaspoons dark soy sauce</li>
<li>2 teaspoons sesame oil</li>
<li>1 pound <a href="http://irvspace.blogspot.com/2013/02/how-to-make-fresh-rice-noodles.html" target="_blank">fresh rice noodles</a></li>
<li>3-4 green onions, cut into 1 inch lengths</li>
<li>2-3 cloves minced garlic</li>
<li>2 teaspoons grated ginger</li>
<li>1/2 teaspoon white pepper</li>
<li>1/2 teaspoon sugar</li>
<li>1 1/2 teaspoons light soy sauce</li>
<li>1 tablespoon rice wine, or sake</li>
<li>2 tablespoons oyster sauce</li>
<li>2 tablespoons water</li>
<li>1 tablespoon fermented black beans, smashed into a paste</li>
<li>2 cups bean sprouts</li>
<li>3 tablespoons canola oil</li>
</ul>
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Cut the beef into thin strips and transfer to a bowl. Add the cornstarch, dark soy, and sesame oil. Stir to coat and set aside to marinate.</div>
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Smash the white sections of the green onions and add to a bowl with the ginger and garlic. Save the green parts of the scallions to add to the dish near the end of cooking.</div>
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In a small bowl, combine the white pepper, sugar, soy sauce, rice wine, oyster sauce and water. Set aside.</div>
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Heat a wok or large nonstick skillet over high heat. Swirl in 1 tablespoon of oil and add the ginger/garlic mixture. Stir fry about 30 seconds or until fragrant. Push to the side of the pan and add the marinated beef. Spread out into a thin layer and allow to sear, without moving, for about a minute. Add the smashed black beans, and stir the garlic/ginger mixture back in. Stir fry about 30 seconds, until the beef is just barely done. Transfer to a plate.</div>
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Reheat the pan over high heat, then add the remaining 2 tablespoons of oil. Add the rice noodles, spreading them out in the pan. Leave them, without stirring, for about a minute to sear. If you stir them too much, they will break into smaller pieces. Add the bean sprouts and stir fry together with the noodles for about 1 minute, until the bean sprouts have softened.</div>
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Return the beef and any juices to the pan. Stir in the green onion sections and the oyster/soy mixture. Stir fry the entire mixture together for at least one minute. This dish really benefits with some time for all the flavors to combine, and to make sure the noodles are fully cooked.</div>
Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-59081737653632187652013-02-16T18:49:00.000-05:002013-02-16T18:49:12.336-05:00How to Make Fresh Rice Noodles<div class="separator" style="clear: both; text-align: center;">
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If you're ever had Pad See Eww or Beef Chow Fun (above), you've had these noodles. They're wide, soft, and very satisfying. A quick Google search will yield a wide variety of recipes, using many different flours. This recipe uses a combination of rice flour and tapioca flour/starch, so it is completely gluten free.<br />
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The ratio of rice flour and tapioca flour can be altered to your taste and/or experience. The tapioca flour makes the noodles easier to deal with, but they will have a chewier texture. A noodle made with all rice flour will be nice and soft, but very difficult to get out of the pan in one piece!<br />
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Making these noodles does take time, but they are worth it! This recipe makes enough for one large main dish portion, or two side dish portions.<br />
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<ul>
<li>1 cup rice flour</li>
<li>1/4 cup tapioca starch/flour</li>
<li>1/2 teaspoon salt</li>
<li>1 1/4 cup water</li>
<li>1 tablespoon vegetable oil</li>
</ul>
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Mix the flour, tapioca, salt and water in a bowl and whisk to combine. Add the oil and then set aside to rest for 20 minutes. </div>
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<b>Other items you'll need:</b></div>
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<ul>
<li>Two 8 inch square foil cake pans. The disposable ones you buy in the grocery store work just fine, and they can be used several times.</li>
<li>A steamer set-up. You'll want a pan big enough to hold the foil cake pan, with room for steam to rise up around all sides. Lastly, a steamer rack to keep the pan above the boiling water. This is the set-up I used:</li>
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This is a hotel pan with a steamer insert and lid that I picked up from my local restaurant supply store. I filled the bottom pan with water so it came up about 3 inches from the bottom of the steamer tray. A large saute pan with a round cooling rack would also work well. </div>
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Fill your kitchen sink with about a inch of cold water. When you take your pan out of the steamer, you'll place the pan in the sink to cool the noodles off.</div>
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Brush the bottom of your foil pans with a little vegetable oil. Give the noddle batter a quick whisk or two (the flour will tend to settle to the bottom), then pour about a 1/3 cup of the batter into each pan. Shake the pan from side to side to distribute the liquid evenly.</div>
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Place the pan into your steamer, cover, and cook for 4 minutes. When done, the noodles will be slightly translucent. Remove the pan from the steamer and place it in the sink of cold water. (it will float) Place your second prepared pan into the steamer.</div>
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The foil pans cool quickly, so by the time you return from placing the second pan in the steamer, your first pan will be cool enough to handle. Brush the top with some more oil, then gently work your fingers around the edges of the pan to loosen the sheet. If you start pulling on the side where the noodle sheet is thickest, it will be more likely to come out in one piece. Place your noodle sheet on a plate, and cover with plastic wrap to keep it from drying out.</div>
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Add another 1/3 cup of your batter to the pan and set aside. Continue until all the batter is gone and you have a neat stack of noodle sheets. Cut the noodles into your desired width. If you brush the sides of your knife with a little oil, that will aid in getting a clean cut. Pull them apart and use immediately in your favorite stir fry.<br />
<br />Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-23485215126584983822013-02-03T10:07:00.000-05:002013-02-03T10:07:15.979-05:00Singapore Noodles (Vietnamese Style)<div class="separator" style="clear: both; text-align: center;">
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4 Servings. 420 calories per serving.<br />
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Although the flavors of this dish were distinctly Vietnamese, it sure wasn't like any Singapore Noodle recipe I'd ever had! The flavors are bright and sour from the lime, spicy from the Thai peppers, and salty from the fish sauce. It was a wonderful surprise how delicious it was!<br />
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Our local Vietnamese restaurant does a very nice version of a vermicelli noodle salad, and these flavors reminded me of that. Next time I make this I'm going to add some bean sprouts for a little crunch.<br />
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<ul>
<li>2 tablespoons sesame oil</li>
<li>1 onion, finely chopped</li>
<li>3-4 Thai chilies, finely chopped</li>
<li>1 1/2 inch piece of fresh ginger, peeled and grated</li>
<li>6 scallions, finely chopped</li>
<li>1 skinless, boneless chicken breast, cut into bite sized pieces</li>
<li>3 1/2 ounces of pork, cut into bite sized pieces</li>
<li>3 1/2 ounces of shrimp, shelled</li>
<li>2 tomatoes, skinned seeded and chopped</li>
<li>2 tablespoons tamarind paste</li>
<li>1 tablespoon fish sauce</li>
<li>grated rind, and juice of 1 lime</li>
<li>2 teaspoons sugar</li>
<li>2/3 cup water or fish stock</li>
<li>8 oz rice sticks noodles (vermicelli)</li>
<li>1 bunch each of mint and Thai basil</li>
</ul>
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Heat a wok or large saute pan, and add the oil. Stir in the onion, garlic, chilies, and ginger and cook until they begin to color. Add the spring onions and cook for 1 minute.</div>
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Add the chicken and pork and stir fry for 1-2 minutes.</div>
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Add the tomatoes, tamarind paste, fish sauce, lime juice/rind, and sugar. Pour in the water and cook gently for 2-3 minutes. Add the shrimp and cook for 1-2 minutes more.</div>
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Meanwhile, cook the noodles according to the package directions. Drain well, add to the pan, and toss to coat in the sauce. Season with salt and pepper to taste.</div>
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Garnish with the basil and mint, and serve immediately.</div>
Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-59704431471253538562013-01-30T19:39:00.000-05:002013-01-30T19:39:50.186-05:00Soba Noodles with Sweet Ginger Scallion Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span>
<span style="font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">I just love this recipe. The sauce is a perfect balance of sweet, spicy and sour. Soba noodles are also gluten free, so this is a great recipe if you're dieting. This dish makes great leftovers, perfect to bring to work since they won't need re-heating.</span></span></div>
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<span style="font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span></div>
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<span style="font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">Makes 4 servings, 450 calories each.</span></span></div>
<ul>
<li><b id="internal-source-marker_0.09693486453033984" style="font-weight: normal;"><b id="internal-source-marker_0.09693486453033984" style="font-weight: normal;"><b id="internal-source-marker_0.09693486453033984" style="font-weight: normal;"><b id="internal-source-marker_0.09693486453033984" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">8 oz soba noodles</span></b></b></b></b></li>
<li><b id="internal-source-marker_0.09693486453033984" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons sesame seeds</span></b></li>
<li><b id="internal-source-marker_0.09693486453033984" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1 cup thinly sliced cucumber</span></b></li>
<li><b style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">9 oz cooked chicken</span></b></li>
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<b id="internal-source-marker_0.09693486453033984"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Sweet Ginger Scallion sauce:</span></b><br />
<ul style="font-weight: normal;"><b id="internal-source-marker_0.09693486453033984">
<li><b id="internal-source-marker_0.09693486453033984" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1 1/2 cups finely chopped scallions</span></b></li>
<li><b id="internal-source-marker_0.09693486453033984" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons minced ginger</span></b></li>
<li><b id="internal-source-marker_0.09693486453033984" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1/4 cup chopped cilantro</span></b></li>
<li><b id="internal-source-marker_0.09693486453033984" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons sesame oil</span></b></li>
<li><b id="internal-source-marker_0.09693486453033984" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons chili oil</span></b></li>
<li><b style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon lime juice</span></b></li>
<li><b id="internal-source-marker_0.09693486453033984" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1 tablespoons soy sauce</span></b></li>
<li><b id="internal-source-marker_0.09693486453033984" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons rice wine vinegar</span></b></li>
<li><b id="internal-source-marker_0.09693486453033984" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons honey</span></b></li>
<li><b id="internal-source-marker_0.09693486453033984" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">salt & pepper to taste</span></b></li>
</b></ul>
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<b id="internal-source-marker_0.09693486453033984"><a href="http://2.bp.blogspot.com/-p3DuNlqZUL8/UQVZPHSJHXI/AAAAAAAAAQw/woKk3olFk0s/s1600/sobaingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://2.bp.blogspot.com/-p3DuNlqZUL8/UQVZPHSJHXI/AAAAAAAAAQw/woKk3olFk0s/s320/sobaingred.jpg" width="320" /></a></b></div>
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<br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Mix all the ingredients for sweet ginger scallion sauce and set aside for flavors to develop.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Boil soba noodles according to package directions. If you want them cold, rinse with cold water. If you want them hot, just drain. (I like them cold) Be sure to drain them very well, or you'll end-up watering down your sauce</span></b><br />
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<a href="http://4.bp.blogspot.com/-AkyjyZkT00E/UQVZa9OGTVI/AAAAAAAAAQ4/ltFfCWRxNI4/s1600/soba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-AkyjyZkT00E/UQVZa9OGTVI/AAAAAAAAAQ4/ltFfCWRxNI4/s320/soba.jpg" width="320" /></a></div>
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<span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Add the sauce, chicken, sesame seeds, sliced cucumber and toss well. </span><br />
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Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-18451478754959315232013-01-26T17:05:00.000-05:002013-02-03T19:40:04.665-05:00Pho Bo<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yzdr0mJGgXw/UQRSAsD8wtI/AAAAAAAAAP0/xgta5uzIonk/s1600/pho.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-yzdr0mJGgXw/UQRSAsD8wtI/AAAAAAAAAP0/xgta5uzIonk/s320/pho.jpg" width="320" /></a></div>
<br />
Pho, pronounced "fuh", is strictly speaking a Vietnamese dish, but there are similar beef noodle soups to be had all over southeast Asia. I have literally tried over a dozen recipes, some that take all day, and others that can be completed in less than an hour. This version isn't exactly traditional, but yields a delicious dish in only a few hours.<br />
<br />
The key to good Pho is a starting with a rich, flavorful beef broth. I usually make a big batch and freeze it in smaller containers. Since making the broth is the most time consuming step, Pho can easily become a "weeknight" dish when you have the broth already prepared.<br />
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<h3>
Beef Broth (makes about 2 quarts)</h3>
<br />
<ul>
<li>3 pounds beef short ribs</li>
<li>6 quarts water</li>
<li>1 cup peeled and chopped carrots</li>
<li>1 cup chopped celery</li>
<li>1 1/2 cups chopped onion</li>
<li>2 cloves garlic, smashed</li>
<li>1 inch piece of ginger, peeled and smashed</li>
</ul>
<br />
Combine the ribs and 3 quarts of the water in a large pot over high heat. Bring to a boil, then turn off the heat and drain and discard the liquid. (this helps reduce the amount of "scum" in your broth) Return the ribs to the pot and cover with the remaining 3 quarts of water.<br />
<br />
Bring to a boil again, then decrease heat to medium. Skim the surface to remove any scum. Add the rest of the ingredients and simmer for 2-3 hours. Drain through a sieve and discard the solids.<br />
<br />
<h3>
Pho<br />(serves 2)</h3>
<br />
<ul>
<li>3 cups of beef broth</li>
<li>1 stalk lemongrass, tough skin removed and minced</li>
<li>1-2 teaspoons chili paste</li>
<li>2 quarter-sized slices of fresh ginger, smashed lightly with the blunt side of knife</li>
<li>1 cinnamon stick</li>
<li>2 pieces of star anise (whole)</li>
<li>4 ounces of beef rib eye, strip steak, or tenderloin sliced very thin</li>
<li>1/4 thinly sliced red onion</li>
<li>2 tablespoons fish sauce</li>
<li>1 1/2 teaspoons light soy sauce</li>
<li>1 tablespoon fresh lime juice</li>
<li>5 ounces dried rice noodles</li>
<li>1 cup bean sprouts</li>
<li>6 Thai basil leaves (regular basil is okay too)</li>
<li>2 tablespoons cilantro</li>
</ul>
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<a href="http://1.bp.blogspot.com/-H-tw313Ecm4/UQRSNry8i8I/AAAAAAAAAP8/0ezap54HV08/s1600/phoingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://1.bp.blogspot.com/-H-tw313Ecm4/UQRSNry8i8I/AAAAAAAAAP8/0ezap54HV08/s320/phoingred.jpg" width="320" /></a></div>
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Add a small amount of vegetable oil to a saucepan and heat to medium. Add the lemongrass, ginger, and chili paste and saute for about a minute. Add the cinnamon stick, star anise, and beef broth. Bring to a boil, then reduce the heat and simmer for 10 minutes. Drain through a sieve and discard the solids.<br />
<br />
Return the broth to the saucepan and add the sliced onion, fish sauce, and soy. Season to taste with salt & pepper and keep warm. Add lime juice right before serving.<br />
<br />
Cook the rice noodles in boiling water according to package directions. Drain, and divide into 2 bowls.<br />
<br />
Place the sliced beef on top of the noodles *, then pour 1 1/2 cups of broth over the top. Garnish with the bean sprouts, Thai basil, and cilantro. If you like your Pho spicier, add some Sriracha hot chili sauce.<br />
<br />
* if your beef is sliced thinly and the broth is hot, the beef will get cooked just fine by the hot broth. If your squeamish about it being too rare, though, dip the beef in the hot broth while it's still on the stove. About 10 seconds per piece should be all that's needed.<br />
<br />
Although not traditional, I sometimes add fresh spinach to my Pho. It wilts nicely in the hot broth, and gives you an extra serving of veggies.<br />
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<a href="http://3.bp.blogspot.com/-Lnzmj1P9-xo/UQ8DKl4A6GI/AAAAAAAAAS0/_vjSILlL4Fk/s1600/phobo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Lnzmj1P9-xo/UQ8DKl4A6GI/AAAAAAAAAS0/_vjSILlL4Fk/s320/phobo.jpg" width="180" /></a></div>
<br />Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-83472435530506281182013-01-19T17:57:00.000-05:002013-03-11T11:22:13.213-04:00Korean JaJangMyunWhen it comes to Korean food, I was in a rut. Pretty much BiBamBap every time! One day while perusing reviews on Yelp I saw several people mention this dish and how delicious it was. Next time I went out I tried it, and was hooked!<br />
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<a href="http://1.bp.blogspot.com/-or4zYOUqfxg/UPsfPlV7D_I/AAAAAAAAAOU/jDGK9C4_rRc/s1600/finisheddish.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://1.bp.blogspot.com/-or4zYOUqfxg/UPsfPlV7D_I/AAAAAAAAAOU/jDGK9C4_rRc/s320/finisheddish.png" width="320" /></a></div>
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Makes 3 servings: 582 calories per servings<br />
<h3>
Ingredients</h3>
<div>
<ul>
<li>1/2 pound pork, diced</li>
<li>1 tablespoons minced garlic</li>
<li>1 teaspoon ground dried Thai chili (optional, and to taste)</li>
<li>2 tablespoons Korean black bean paste</li>
<li>2 tablespoons cooking oil</li>
<li>1 teaspoon sugar</li>
<li>1 tablespoon sesame oil</li>
<li>1 large potato cut into small cubes</li>
<li>1 medium onion cut up into small cubes</li>
<li>1 zucchini cut into small cubes</li>
<li>2 tablespoons potato or corn starch</li>
<li>6 ounces of Korean wheat noodles (or udon)</li>
</ul>
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<a href="http://1.bp.blogspot.com/-dvdFG6Gyt5k/UPsfnuakI5I/AAAAAAAAAOg/ptgumqu2IzA/s1600/IngredientsPrepped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="http://1.bp.blogspot.com/-dvdFG6Gyt5k/UPsfnuakI5I/AAAAAAAAAOg/ptgumqu2IzA/s320/IngredientsPrepped.jpg" width="320" /></a></div>
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Get all your ingredients prepped. The jar on the left is the Korean black bean paste.<br />
<br />
<ol>
<li>Heat 2 tablespoons oil in a wok or large saute pan. When hot add the garlic and dried chili (if using). Saute for about 30 seconds until fragrant.</li>
<li>Add the pork, and saute for a couple of minutes until browned.</li>
<li>Add the potato and onion. </li>
<li>Make a well in the center of the pan and add the black bean paste and sugar. (see below)<a href="http://3.bp.blogspot.com/-4zf3b9uOmTs/UPsgxbmBAQI/AAAAAAAAAO8/Z76ZGuv7CpY/s1600/addpaste.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="216" src="http://3.bp.blogspot.com/-4zf3b9uOmTs/UPsgxbmBAQI/AAAAAAAAAO8/Z76ZGuv7CpY/s320/addpaste.jpg" width="320" /></a></li>
<li>Stir fry the bean paste for about a minute, then gradually stir it into the rest of the dish.</li>
<li>Add 2 cups of water, cover and cook for 10 minutes.</li>
<li>Add the diced zucchini, re-cover, and cook for 5 minutes more.</li>
<li>Add 1 T of sesame oil</li>
<li>Mix 2 T of cornstarch with 1/4 cup water, then add to the dish. If you're using the cornstarch, the sauce should thicken almost instantly. If using potato starch, cook for 1-2 minutes until thickened.</li>
<li>Meanwhile, cook your noodles according to package directions. Drain and rinse with cold water.</li>
<li>Add your noodles to the bowl and pour the black bean sauce on top. Serve!</li>
</ol>
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Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-64345272977967392032013-01-16T18:56:00.000-05:002013-01-20T18:22:20.716-05:00Drunken NoodlesI have definitely been on a Thai food kick lately. This is another favorite recipe. The name doesn't refer to any alcohol in the dish, it's about the amount you'll want to drink to combat the spiciness. If you're using dried, rather than fresh Thai chili's, use half the amount.<br />
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<a href="http://2.bp.blogspot.com/-iMm1ntsNBbk/UPx71KWylMI/AAAAAAAAAPQ/WARSBU1wxKg/s1600/2013-01-20_16-49-43_562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://2.bp.blogspot.com/-iMm1ntsNBbk/UPx71KWylMI/AAAAAAAAAPQ/WARSBU1wxKg/s320/2013-01-20_16-49-43_562.jpg" width="320" /></a></div>
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<br />
Makes 3 servings<br />
<br />
<ul>
<li>7 oz dried wide rice noodles</li>
<li>2 tablespoons vegetable oil</li>
<li>3 cloves of garlic, minced</li>
<li>2 tablespoons chopped fresh Thai chili's (adjust to taste, this is a lot!)</li>
<li>3/4 pound ground chicken or pork</li>
<li>1 tablespoon fish sauce</li>
<li>1 tablespoon black soy sauce</li>
<li>1 tablespoon golden mountain sauce (or light soy sauce)</li>
<li>1 1/2 teaspoons sugar</li>
<li>1 red bell pepper, cut into strips</li>
<li>1/4 cup fresh Thai basil leaves (or regular basil leaves)</li>
</ul>
<br />
<br />
Cook noodles in large pot of boiling water according to package directions. Drain.<br />
<br />
While noodles are cooking, heat oil in a large saute pan or wok over medium-high heat. Add garlic and Thai chili's. Saute until fragrant. Add chicken, fish sauce, black soy, and golden mountain sauce and saute until chicken is cooked through, Add noodles and peppers, toss to coat. Transfer to a large platter, sprinkle with basil, and serve.Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-35584318776216906012013-01-13T11:49:00.002-05:002013-01-13T18:22:39.042-05:00Battery Backup Power<br />
<span style="color: #414b56; font-family: inherit;">If you have a piece of equipment that you want to keep running in a power outage, you may want to invest in a battery backup system.</span><br />
<span style="color: #414b56; font-family: inherit;"><br /></span>
<span style="color: #414b56; font-family: inherit;">The most well known of these systems are UPS, which run computer systems in the event of an power outage. (or simply allow the computer to be shut down safely). Typical UPS systems do not have large enough batteries for more than a few minutes of power unless they are connected to additional battery banks. You can construct your own battery backup with the following:</span><br />
<br />
<ul>
<li><span style="color: #414b56;"><span style="font-family: inherit;">A 12 volt deep cycle marine battery. The higher the amp hours (ah), the more power is available, and the longer you can run your equipment. Multiple batteries can also be connected in parallel to provide additional power.</span></span></li>
<li><span style="color: #414b56;"><span style="font-family: inherit;">A power inverter to convert the DC power from the battery to AC power for your equipment. *</span></span></li>
<li><span style="color: #414b56;"><span style="font-family: inherit;">A trickle charger to recharge the batteries and keep them topped off when not in use.*</span></span></li>
</ul>
<br />
<span style="color: #414b56; font-family: inherit;">* Also available are combined units, with an inverter, charger, and automatic transfer switch all in one.When grid power is available, it will use it to power your appliance, and keep your batteries topped off. When grid power goes out, it will automatically switch to battery power. This <a href="http://www.tripplite.com/en/products/model.cfm?txtModelID=4853" target="_blank">Tripp Lite inverter/charger</a> is an excellent example.</span><br />
<span style="color: #414b56; font-family: inherit;"><br /></span>
<span style="color: #414b56; font-family: inherit;">This illustration show the basic setup:</span><br />
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<a href="https://sites.google.com/site/irvsspace/backup-power/battery-backup-power/batterybackup.jpg?attredirects=0" imageanchor="1" style="background-image: none; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; color: #551a8b;"><img border="0" src="https://sites.google.com/site/irvsspace/_/rsrc/1356955508877/backup-power/battery-backup-power/batterybackup.jpg" style="border: 0px; padding: 0px;" /></a><br />
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<b><span style="font-family: inherit;">How many watts?</span></b><br />
<b><span style="font-family: inherit;"><br /></span></b>
<span style="font-family: inherit;">In order to determine the size of the inverter you need, you'll need to determine the wattage of the equipment you want to run. This should be printed on a plate on the equipment, or indicated in the manual. To calculate the total wattage:</span><br />
<br />
<ul>
<li><span style="font-family: inherit;">Record the number of watts (W) for each piece of equipment. If watts are not listed, multiply the volts (V) times the amps (A).</span></li>
<li><span style="font-family: inherit;">If your're powering an appliance with an electrical motor, (like a refrigerator) additional power will be needed to start the motor. This will be listed as "starting" wattage or "max" wattage. If this is listed on your appliance, also add this value.</span></li>
<li><span style="font-family: inherit;">Add up the wattage to get the total. Make sure you buy an inverter that can handle the total load. It's a good idea to buy a slightly larger inverter than you need, just in case.</span></li>
</ul>
<div>
Most inverters are able to handle a short burst of additional wattage without overloading. This will be listed as peak wattage.</div>
<br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>Do I need a sine wave inverter? What is the difference between modified and pure sine wave?</b></span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;">Without getting overly technical, the power that you get from your electric company is a pure sine wave. It is smooth, even power, without any surges. A modified sine wave is not quite as good, but many electronics can deal with it just fine. Sensitive electronics like a computer, however, will require a pure sine wave. Even my pellet stove has fancy enough electronics to require a pure sine wave. So be sure to check your equipment manual and make sure you buy the proper inverter. Pure sine wave inverters are more expensive, but you'll have the peace of mind of knowing your equipment won't get fried.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>Store your batteries correctly</b></span><br />
<span style="font-family: inherit;">Be sure to buy a sealed deep cycle marine battery. Unsealed batteries can off-gas, and this gas can ignite if the battery doesn't have proper ventilation. To be absolutely safe, you may wish to purchase a battery box to store your battery in.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I hope that you found this guide useful. I'm currently saving up to build a battery back up for my pellet stove. If and when that happens, I'll be sure to post a picture. =)</span><br />
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<a href="https://sites.google.com/" style="color: #551a8b;"></a></div>
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Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-53960462422615188162013-01-10T13:06:00.000-05:002013-07-27T17:48:04.703-04:00Pad Korat<span style="font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">I just discovered this Thai recipe recently, and it's definitely a keeper! It's a wonderful combination of spicy and sweet. Links are provided for the harder-to-find ingredients.
</span></span><br />
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<span style="font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;"><a href="http://1.bp.blogspot.com/-s-4hvSpcYm0/UfQ-Za1_ZdI/AAAAAAAABHU/rxUZ4OjAhdI/s1600/padkorat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://1.bp.blogspot.com/-s-4hvSpcYm0/UfQ-Za1_ZdI/AAAAAAAABHU/rxUZ4OjAhdI/s320/padkorat.jpg" width="320" /></a></span></span></div>
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<h3>
<span style="font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">Ingredients</span></span></h3>
<ul>
<li><span style="font-family: Arial; font-size: 15px; white-space: pre-wrap;">1/4 cup vegetable oil</span></li>
<li><span style="font-family: Arial; font-size: 15px; white-space: pre-wrap;">3-4 cloves garlic, crushed</span></li>
<li><span style="font-family: Arial; font-size: 15px; white-space: pre-wrap;">4 tablespoons sugar</span></li>
<li><span style="font-family: Arial; font-size: 15px; white-space: pre-wrap;">1 1/2 - 2 cups sliced meat of your choice (I used pork)</span></li>
<li><span style="font-family: Arial; font-size: 15px; white-space: pre-wrap;">3 tablespoons </span><a href="http://importfood.com/sakm2101.html" style="font-family: Arial; font-size: 15px; white-space: pre-wrap;" target="_blank">sweet soy sauce</a></li>
<li><span style="font-family: Arial; font-size: 15px; white-space: pre-wrap;">1 tablespoon </span><a href="http://importfood.com/ssdh2501.html" style="font-family: Arial; font-size: 15px; white-space: pre-wrap;" target="_blank">ground Thai chile peppers</a></li>
<li><span style="font-family: Arial; font-size: 15px; white-space: pre-wrap;">4 tablespoons</span><a href="http://importfood.com/satc2401.html" style="font-family: Arial; font-size: 15px; white-space: pre-wrap;" target="_blank"> fish sauce</a></li>
<li><span style="font-family: Arial; font-size: 15px; white-space: pre-wrap;">1 cup water</span></li>
<li><span style="font-family: Arial; font-size: 15px; white-space: pre-wrap;">8 ounces of </span><a href="http://importfood.com/nogl4001.html" style="font-family: Arial; font-size: 15px; white-space: pre-wrap;" target="_blank">rice noodles</a><span style="font-family: Arial; font-size: 15px; white-space: pre-wrap;"> </span></li>
<li><span style="font-family: Arial; font-size: 15px; white-space: pre-wrap;">2 cups fresh bean sprouts</span></li>
<li><span style="font-family: Arial; font-size: 15px; white-space: pre-wrap;">2 cups bok choy, cut into bite-sized pieces</span></li>
</ul>
<h3>
<span style="font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">Method</span></span></h3>
<span style="font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">Soak the rice noodles in warm water for about 15 minutes. While the noodles are soaking, heat vegetable oil in a wok over medium-high heat. Add garlic, and saute until aromatic. Add sugar. Keep stirring until dissolved. Add ground chile, fish sauce, sweet soy sauce, and water. Bring to a high simmer, then add meat and cook until done.
Drain the noodles and put them into the wok. Stir-fry until the noodles absorb most of the sauce. Add the vegetables and stir-fry another few minutes or until your vegetables are cooked but still a bit crunchy. Enjoy!</span></span><br />
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<span style="font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span>Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-61931629971545263462013-01-09T19:06:00.000-05:002013-01-09T19:06:50.560-05:00Amazon Add-On ItemsI'm a regular shopper at Amazon.com. The selection of items is truly amazing, and they are very quick to ship orders. I even spent $75 to get a Prime membership so I could get free two day shipping, even on small orders.<br />
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Amazon recently announced a new "Add-on" program. The help file explains that items marked as an add-on are too cost-prohibitive to ship on their own. So you must purchase a minimum of $25 of other merchandise in order to be allowed to purchase the add-on item.<br />
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I smell something fishy....<br />
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<a href="http://4.bp.blogspot.com/-NcaejvT6Irc/UO3CWZmpd_I/AAAAAAAAALo/03pHZPbIJ1U/s1600/clownfish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-NcaejvT6Irc/UO3CWZmpd_I/AAAAAAAAALo/03pHZPbIJ1U/s200/clownfish.jpg" width="150" /></a></div>
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These are called "tub tattoos". They are non-slip decals for your tub. The clown fish variety above is an add-on item. They cost $5.99 for a package of five. There are many different styles to choose from, including these turtles:</div>
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<a href="http://1.bp.blogspot.com/-ewcarEYNhM0/UO3CukP6REI/AAAAAAAAAL0/yuYj8kCSph4/s1600/turtles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-ewcarEYNhM0/UO3CukP6REI/AAAAAAAAAL0/yuYj8kCSph4/s200/turtles.jpg" width="200" /></a></div>
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The turtles are made by the same manufacturer and offered for the same price. But they are not an add-on item. How can these be cost-effective to ship on their own, when the clown fish are not?</div>
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What's really puzzling is there is <u>no</u> option to purchase an add-on item, except to buy $25 of other merchandise. Some customers on the Amazon forums said they even contacted Amazon and offered to pay extra shipping charges to purchase an add-on item by itself. Amazon still said no.</div>
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For this to come from a company like Amazon, who is well known for making smart business decisions, is a real head scratcher. My prime membership is up for renewal in another month. If I keep running into these add-on items, I doubt I'll be renewing it!</div>
Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-22652062350217588392013-01-07T14:10:00.001-05:002013-01-07T17:34:23.316-05:00Losing Our Religion?<div class="separator" style="clear: both; text-align: center;">
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The 2012 Presidential election highlighted a shift in the religious affiliation of the country:<br />
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<ul>
<li><b>16.1% - </b>The percentage of Americans who identified themselves as religously unaffiliated</li>
<li><b>25% - </b>The percentage of Americans, ages 18-29, who identified as religously unaffiliated</li>
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Among Americans who have changed religious affiliation, those who are now unaffiliated with any particular religion have seen the greatest growth in numbers.<br />
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And the greatest net loss of affiliation was experienced by Catholics:<br />
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<ul>
<li><b>31% - </b>The percentage of Americans who were raised in the Catholic faith</li>
<li><b>24% - </b>The percentage of Americans who identify as Catholic today</li>
</ul>
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Source: <a href="http://religions.pewforum.org/reports" target="_blank">Pew Forum on Religion & Public Life</a><br />
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Has religion outlived is original purpose? When I think about the point in history that Christianity was forming, I think of the height of the Roman Empire. It was a time of great excess. Food, wine and other creature comforts were in abundance. Wealthy Romans held many slaves, threw lavish parties, and indulged in every sexual appetite. I believe that Christianity rose out of a need to rein in this behavior. The ten commandments created a baseline morality of how human beings should behave. And hell was the punishment for those who ignored the rules.<br />
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And while society has continued to evolve, the catholic religion has remained stagnant, still holding to the same principles it was found on over two thousand years ago.<br />
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If American society is becoming more secular, does that mean that we will deteriorate into the Roman time of excess? I would like to believe that humanity has evolved since then and that most people will choose to do the right thing without the threat of going to hell.<br />
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In a lecture on "A Good Heart - The key to Health and Happiness" the Dalai Lama emphasized that cultivating secular ethics - which he said has nothing to do with religion - benefits all human beings. He said strengthening inner values of warm-heartedness and compassion benefits both believers and non-believers in leading a happy and meaningful life.<br />
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Wouldn't our society be stronger overall, if we did the right thing <u>because</u> it was the right thing, and not because we feared what would happen if we didn't?Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-90140626945555939882013-01-05T07:33:00.000-05:002014-05-18T08:35:14.809-04:00Shrimp Curry Rice Noodles<div class="separator" style="clear: both; text-align: center;">
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This is a conglomeration of several different red curry recipes I've tried. It's spicy, creamy, and very comforting. Whatever you do, don't use regular globe eggplants for this recipe, they have too many seeds. I usually use the thin Japanese eggplants or the small Thai eggplants.<br />
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I've also made this dish with boneless, skinless chicken thighs rather than the shrimp. Add the chicken when the broth first comes to a simmer, along with an extra 1/2 cup of chicken broth. Simmer for the full 20 minutes, turning the chicken once.<br />
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Serves 2<br />
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2 tablespoons vegetable oil<br />
1 clove garlic, thinly sliced<br />
1/2 teaspoon grated ginger<br />
1/2 red onion, thinly sliced<br />
1/2 red bell pepper, thinly sliced<br />
1 tablespoon curry powder<br />
1 1/2 cups chicken broth<br />
3/4 cup coconut milk<br />
1 tablespoon red Thai curry paste<br />
2 tablespoons fish sauce<br />
1 teaspoon rice vinegar<br />
1 teaspoon grated lime zest<br />
1 teaspoon lime juice<br />
1 Japanese or 3 Thai egpplants, sliced into 1/2 inch thick slices<br />
8 large shrimp, peeled and deveined<br />
5 oz. dried rice noodles<br />
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Put the oil in a large saute pan over medium heat. Once hot, add the onion and saute until translucent. Add the garlic, ginger, and red bell pepper and stir until combined. Add the curry powder and cook until it is absorbed, about 1 minute. Add the chicken broth, coconut milk, curry paste, fish sauce, rice vinegar, lime zest, lime juice, and a pinch of salt & pepper. Mix well, then add the eggplant slices. Simmer for 15-20 minutes.<br />
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Place the noodles in boiling water and cook according to package directions.<br />
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About 2 minutes before the noodles will be done, add the shrimp to the simmering broth.<br />
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After draining the noodles, add them to the curry mixture and stir to combine. Serve immediately.<br />
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<br />Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-42681831110025241082013-01-03T19:54:00.000-05:002013-01-04T13:29:37.961-05:00Hurricanes and Gay MarriageMy favorite line from the HBO Show "The Newsroom":<br />
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<a href="http://4.bp.blogspot.com/-_1ESjU4dqpM/UOYUVGqky4I/AAAAAAAAAKM/daYS9ZIjYm0/s1600/willmcevoy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-_1ESjU4dqpM/UOYUVGqky4I/AAAAAAAAAKM/daYS9ZIjYm0/s200/willmcevoy.JPG" width="192" /></a></div>
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<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">“I’m a registered Republican. I only seem liberal because I believe hurricanes are caused by high barometric pressure and not by gay marriage.” - Will McEvoy</span></span><br />
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<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">I worry about political extremism in this country. Every day, my Facebook news feed features indignant posts by people who think they have all the answers. They're outraged by anyone who disagrees with them, and blame them for all the country's problems.</span></span><br />
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<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">I guess you could call me a Liberal and a Progressive. I believe that as as long as no one is victimized or hurt by what you're doing, you should be able to live your life by your own moral compass. If you want to marry someone of your own gender, fine. If you don't, fine. But don't presume to tell someone else that they have to live by your values.</span></span><br />
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<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">There's a lot to like about the Republican party. Fiscal solvency would certainly be great for the country. Smaller government and lower taxes - woo-hoo!! If they would only stop there. </span></span><br />
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<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">Unfortunately, the Republican party insists on aligning itself with the Christian right. They claim that our country was founded by Christians, with Christian values. Here's a few quotes from some of our founding fathers, you be the judge:</span></span><br />
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<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;"><b>James Madison:</b></span></span><br />
<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;"><b><br /></b></span></span>
<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">"Religious bondage shackles and debilitates the mind and unfits it for every noble enterprise." </span></span><br />
<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span>
<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">"The purpose of separation of church and state is to keep forever from these shores the ceaseless strife that has soaked the soil of Europe in blood for centuries." </span></span><br />
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<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;"><b>John Adams:</b></span></span><br />
<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span>
<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">"Have you considered that system of holy lies and pious frauds that has raged and triumphed for 1,500 years?"</span></span><br />
<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span>
<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">"This would be the best of all possible worlds, if there were no religion in it." </span></span><br />
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<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;"><b>Thomas Jefferson</b></span></span><br />
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<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">"And the day will come when the mystical generation of Jesus, by the supreme being as his father in the womb of a virgin will be classed with the fable of the generation of Minerva in the brain of Jupiter."</span></span><br />
<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span>
<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;">"No man shall be compelled to frequent or support any religious worship, place, or ministry whatsoever." -Virginia Act for Religious Freedom </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Just think, if we could truly separate church and state, and toss out all the soapbox issues of the Christian right like gay marriage, abortion, and the like, maybe we could finally get down to the business of running the country. And I could seriously consider supporting a Republican candidate.</span><br />
<span style="color: #2c2d2e; font-family: Arial;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span>Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com0tag:blogger.com,1999:blog-3632639396107820921.post-15693291686460402832013-01-01T12:46:00.001-05:002013-01-01T15:10:34.340-05:00Online Real Estate Guide for Buyers<div class="separator" style="clear: both; text-align: center;">
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<b id="internal-source-marker_0.6701285792514682" style="font-weight: normal;"><a href="http://2.bp.blogspot.com/-BQA_lZEEZRU/UOMexgU7qiI/AAAAAAAAAJc/_g2rnIuycmk/s1600/loghome.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-BQA_lZEEZRU/UOMexgU7qiI/AAAAAAAAAJc/_g2rnIuycmk/s320/loghome.jpg" width="320" /></a></b></div>
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<br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">With mortgage rates at historic lows, you may be thinking about purchasing a home. This guide will help get you started.</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">I do NOT recommend that you be your own Realtor. Realtor’s are an essential part of the process, and you need one in your corner. What I plan to cover is the legwork you can get done ahead of time so that when you do contact a realtor, you can hit the ground running.</span></b><br />
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<span style="font-family: Arial; font-size: 19px; vertical-align: baseline; white-space: pre-wrap;">Before you start looking at houses, some items to consider:</span></b></h2>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Location:</span></b><br />
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<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="vertical-align: baseline; white-space: pre-wrap;">School District - if you have kids (or plan to have them), are there certain school districts you want to target? To avoid? </span></li>
<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="vertical-align: baseline; white-space: pre-wrap;">Commute - What would your drive to work be like? When you’re excited about a house you may think you’d be willing to sit in traffic for hours to get to work every day but trust me, it will get old.</span></li>
<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="vertical-align: baseline; white-space: pre-wrap;">Traffic - Are you willing to live on a busy road, or do you value peace and quiet?</span></li>
<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="vertical-align: baseline; white-space: pre-wrap;">Fun - Are there any extra-curricular activities you want to live near?</span></li>
<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="vertical-align: baseline; white-space: pre-wrap;">Neighbors - Do you want other people living near you, or do you value your privacy?</span></li>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Amenities:</span><br /><ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="vertical-align: baseline; white-space: pre-wrap;">Besides the obvious items like number of bedrooms and bathrooms, what other amenities are important to you? Do you need lots of storage? If you live in a cold climate, what type of heat does the house have? </span></li>
<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="vertical-align: baseline; white-space: pre-wrap;">Renovations - DIY shows on TV can make home renovations seem quick and easy. In truth it’s a lot of work. Consider the reality in terms of time, energy and costs, before you purchase a house that needs a lot of work.</span></li>
<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="vertical-align: baseline; white-space: pre-wrap;">Pets - If you own pets think about their needs as well. Do you need a place for a litterbox? A fenced yard for a dog?</span></li>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Maintenance:</span><br /><ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="vertical-align: baseline; white-space: pre-wrap;">Yard - Are you up for cutting the grass in a large yard? Plowing the driveway of snow?</span></li>
<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="vertical-align: baseline; white-space: pre-wrap;">House - What types of regular maintenance such as painting/staining will the house require?</span></li>
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<a href="http://1.bp.blogspot.com/-c4C-oKJtVdA/UOMfF2r1jiI/AAAAAAAAAJk/74mC1d3DWy4/s1600/dollar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-c4C-oKJtVdA/UOMfF2r1jiI/AAAAAAAAAJk/74mC1d3DWy4/s200/dollar.jpg" width="141" /></a></div>
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<br /><span style="font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Determine your price range: </span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Be sure to get pre-approved for a mortgage before you get started. Don’t necessarily go by the maximum amount the bank is willing to offer you, though. You need to consider all costs, as well as your own spending habits to determine how much you are able to afford to pay.</span><br /><br /><span style="font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Start Looking</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Once you’re clear about what you want, and how much you can afford, it’s time to start looking at listings. It’s a good idea to start looking at the web sites of local realtors, but I’d also recommend two other online services, both of which also have mobile apps:</span></b><br />
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<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b style="font-weight: normal;"><span style="vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.trulia.com/" target="_blank">Trulia </a>(Trulia.com)</span></b></li>
<li dir="ltr" style="font-family: Arial; font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b style="font-weight: normal;"><span style="vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.zillow.com/" target="_blank">Zillow </a>(Zillow.com)</span></b></li>
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<b style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Don’t be afraid to look at houses that are slightly above your price range. Everything is negotiable!</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Next Steps:</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Most real estate listings will include the address of the home. Before contacting a Realtor, drive by the house. It will often look different in person than it does in the picture. This also gives you an opportunity to survey the neighborhood, and the commute.</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></b><a href="http://1.bp.blogspot.com/-kGDUPO1irfE/UOMfu0KI8CI/AAAAAAAAAJs/ZzTDdqiLWpI/s1600/househunt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="http://1.bp.blogspot.com/-kGDUPO1irfE/UOMfu0KI8CI/AAAAAAAAAJs/ZzTDdqiLWpI/s200/househunt.jpg" width="197" /></a><b style="font-weight: normal;"><br /><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Once you’ve found a good group of houses it’s time to contact a realtor. Talk to your friends and co-workers to get some recommendations. If you can, avoid a realtor that is representing one of the houses you’re targeting. Those realtors are representing the seller, you want someone who’s looking out for your interests.</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Other online resources:</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.efficiencymaine.com/pace/compare-heating-options" target="_blank">Heating Options</a> - This tool can help you estimate what your annual heating costs would be using different heating systems.</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.homerenovationestimate.com/" target="_blank">Renovation Estimates</a>- This tool helps you estimate the costs of various home rennovation projects.</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.mortgage101.com/" target="_blank">Mortgage 101</a>- Mortgage information, including a calculator.</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Last bit of advice:</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Don’t completely drain your savings to make a downpayment on a home. Even if the house is in great shape, there are always items you’ll need to purchase in a new home, not to mention the expenses involved in moving. </span></b></div>
Suiehttp://www.blogger.com/profile/06474662130874776930noreply@blogger.com4United States40.979898069620127 -67.851562515.457863569620127 -109.1601565 66.501932569620124 -26.5429685