Wednesday F & V2 also Fruits Only

What the Fruit Only Group got....

What the F & V 2 Group got...
What did you do with your box?

Daikon the Korean Turnip

Here is my super fast Vietnamese Soup that uses turnips. My kids love it
(but maybe my kids are weird).

Dumplings:
1/2 lb. ground or chopped shrimp, or pork, or chicken, or turkey or any
combination thereof (whatever you have)
1/2 tsp. white pepper
1/2 tsp. salt
2 tsp. fish sauce
1 egg
3 Tbl. finely chopped onion

Put this all in a food processor and pulse until it is a lumpy paste, about
15 seconds. Or chop it all up little and mix in a bowl. Set aside.

Soup Broth:
1 Tbl. oil
1/2 onion chopped fine
1 clove garlic chopped fine
1 tsp. chili flakes
3 Tbl. fish sauce
4 ripe tomatoes quartered, (optional)
2 daikon (Korean turnip) peeled and sliced thin
5 c. chicken or beef or pork or vegetable stock (whatever you would like)
2 c. water
1 tsp. shrimp paste
1/4 tsp. salt
1 tsp. lime juice

Heat the oil. Fry the onion and garlic and fry just until nice and
fragrant. Add the chilies, fish sauce, and tomatoes. Fry for 1 minute.
Add the daikon, broth, water, shrimp paste, salt and lime juice. Bring to a
boil. Reduce heat to a nice simmer. Scoop heaping spoonfuls of the
dumpling mixture and slip into the broth. Use all the dumpling mixture this
way. Cook until the dumplings rise to the top, about 10 minutes. Serve
over rice or rice noodles.

I hope you enjoy this. Daikon (turnip) also makes Korean pickled radish if
you like that.

Audrey

Lemon Confusion

Still confused on what to do with ALL those lemons?....visit Martha:

She will show you how to make this:

Lemon Poppy-Seed Cookies

Or these:

Lemon Madeleines

Cooking Class

Hey Guys, Its that time again....COOKING CLASS!

March's Theme will be THAI
Molly Tanuvasa's Home
Date to be announced.

Fruits & Veggies Spread

What a great day in March for Veggies:
Pineapple
Kabocha Pumpkin
Romaine Lettuce
Broccoli
Grapes
Pears
Chinese Peas
Oranges
Onions
Bean Sprouts
Apples
Tomatoes

WHAT WILL YOU COOK TODAY?
Please post your fabulous recipes

Kabocha Pumpkin

Here are some GREAT links for ideas on how to cook the pumpkin. I know that you can use it in Thai Recipes too.

Check these recipe sites:
Kabocha Pumpkin cookies

Braised Kabocha squash and chicken

Kabocha Squash and Spinach Soup

BREADelicious!

Focaccia Bread (italian flat bread)

TIME: Prep: 15 Min + rising

BAKE: 20 min.

Ingredients:

3 C. bread flour

1/2 tsp. salt

2 tsp. rapid rise yeast

6 tbsp. olive oil

2/3 C. warm water (110 F)

1/4-1/3 C. olive oil

1 tsp. salt

1 tsp. basil

1 tsp. garlic salt

1 tsp. garlic powder

1 tsp. onion powder

dash cumin

1 thinly sliced tomato (optional)

crumbled feta cheese (optional)

sliced olives (optional)

Directions:

• in a large bowl, sift together flour and salt; stir in yeast. Add olive oil and warm water; mix well. Knead on a lightly floured surface until smooth and elastic, about 5 min. Cover dough and let relax for 10 min.
• Roll dough into a rectangle approx. 7x11 in. Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers. Cover with greased (cooking spray) plastic and leave in a warm place until doubled in size, about 40 min. 
• Preheat oven to 425 F.
• Pour 1/2 of remaining olive oil in small bowl. Stir in salt, basil, garlic salt, garlic powder, onion powder, and cumin and mix. Add tomato slices (and feta and olives) to olive oil and spice mixture and coat well. Brush loaf with remaining olive oil, then top with tomatoes. Drizzle remaining oil and spice mixture over loaf.
• Bake in preheated oven until golden brown, about 20 minutes.

Honey Oat Whole Wheat Bread

TIME: Prep: 25 min. + rising 

Bake: 40 min. + cooling

Ingredients:

• 2 cups water, divided
• 1 cup rolled oats
• 1/3 cup butter, softened
• 1/3 cup honey
• 1 tablespoon salt
• 2 packages (1/2 ounce each) active dry yeast
• 1 egg
• 4 to 5 cups all-purpose flour (2+ cups white, 2+ cups wheat), divided
• Melted butter, optional

Directions:

• In a small saucepan, heat 1 cup water to boiling. Stir in the oats, butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat remaining water to 110°-115°. 
• In a large mixing bowl, dissolve yeast in warm water. Add the egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough. 
• Spread batter evenly into two greased 8-in. x 4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, about 35-40 minutes. 
• Bake at 375° for 40-45 minutes. Remove from pans to wire racks to cool. Brush with melted butter if desired. Yield: 2 loaves (12 slices each).