Tuesday, January 24, 2006
some pics from SC wine country
this dog! we think she was drunk. this was silver mtn. winery in santa cruz mtns. excellent zins.
burrell school winery. it's an actual school house from the 1800's - the owners live in it and the tasting room is basically their living room.
awww.....
BLACK-EYED PEA SPRING ROLLS
here's a recipe that others seemed to love, although one i didn't care for until i tried it with a more traditional chinese filling; however, i promised to post both, so:
stuff you need for the indian-ish way:
a carrot, peeled and diced
a semi-truck full of canola oil
1/2 C minced onion
2 T fresh minced ginger (uh, YUM!)
chile peppers - your call how many...
3 C cooked black-eyed peas, drained and mashed
1 C frozen green peas
a lil salt
1 T (or more) curry powder
3 T lemon juice
1/2 t cayenne pepper
16 egg roll wrappers - look in the chilled "health food" section - sometimes they are near the vegetables...get the big square ones if you can
1 T cornstarch mixed with 2 T water
what you do:
boil the carrots for 15 min and set aside
saute onion, ginger, chiles for 2 min
add the B.E.P. (mashed) and cook for 10 min or so - should be pretty dry
add the green peas, curry, lemon juice, cayenne and then set aside
position an egg roll wrapper with the corner toward you
put some stuff in there and wrap it up!
put some of the cornstarch/water on the edges and then seal - it should be pretty secure
heat 2 inches oil in skillet - on medium
fry a bunch up at one time - takes 4-5 min
keep warm in 250 deg. oven
NOW - instead of that inside mixture, i tried:
cabbage, carrots, celery - some chinesey things. you can experiment.
tofu
even those see-throughy noodles would be good!
good fortune!
stuff you need for the indian-ish way:
a carrot, peeled and diced
a semi-truck full of canola oil
1/2 C minced onion
2 T fresh minced ginger (uh, YUM!)
chile peppers - your call how many...
3 C cooked black-eyed peas, drained and mashed
1 C frozen green peas
a lil salt
1 T (or more) curry powder
3 T lemon juice
1/2 t cayenne pepper
16 egg roll wrappers - look in the chilled "health food" section - sometimes they are near the vegetables...get the big square ones if you can
1 T cornstarch mixed with 2 T water
what you do:
boil the carrots for 15 min and set aside
saute onion, ginger, chiles for 2 min
add the B.E.P. (mashed) and cook for 10 min or so - should be pretty dry
add the green peas, curry, lemon juice, cayenne and then set aside
position an egg roll wrapper with the corner toward you
put some stuff in there and wrap it up!
put some of the cornstarch/water on the edges and then seal - it should be pretty secure
heat 2 inches oil in skillet - on medium
fry a bunch up at one time - takes 4-5 min
keep warm in 250 deg. oven
NOW - instead of that inside mixture, i tried:
cabbage, carrots, celery - some chinesey things. you can experiment.
tofu
even those see-throughy noodles would be good!
good fortune!
Thursday, January 19, 2006
IT"S YOUR LUCKY DAY!
i have decided to post the famous chick pea chili recipe. and if you don't have much experience with with pots and pans, don't worry. it's super-easy. try it!!!
you need:
garlic (some)
onions (1)
veg stock (optional)
spices: cumin, hot peppers (any kind you feel comfortable with), cilantro
chick peas (2 small cans for each big can of tomatillos)
tomatillos - these are the tart, green tomatoes - get them canned.
sour cream (opt)
shredded cheese (opt)
a big pot
procedure:
sautee the garlic, onions, hot peps, cumin and some cilantro (save some of that for later)
add chick peas
add veg stock (or not)
put tomatillos in food processor and puree, OR chop them up IN A BOWL - they will explode with juice, so watch out.
put those in there.
cook it for a while - i usually let it get pretty hot, then turn it down indefinitely.
add cilantro right before serving. also, add sour cream, cheese.
one recipe that doesn't need salt! it's tasty as is!
you need:
garlic (some)
onions (1)
veg stock (optional)
spices: cumin, hot peppers (any kind you feel comfortable with), cilantro
chick peas (2 small cans for each big can of tomatillos)
tomatillos - these are the tart, green tomatoes - get them canned.
sour cream (opt)
shredded cheese (opt)
a big pot
procedure:
sautee the garlic, onions, hot peps, cumin and some cilantro (save some of that for later)
add chick peas
add veg stock (or not)
put tomatillos in food processor and puree, OR chop them up IN A BOWL - they will explode with juice, so watch out.
put those in there.
cook it for a while - i usually let it get pretty hot, then turn it down indefinitely.
add cilantro right before serving. also, add sour cream, cheese.
one recipe that doesn't need salt! it's tasty as is!
Sunday, January 01, 2006
Our funky vancouver trip
Erica, her parents, and I went to Vancouver in December 2006. I went for the NIPS conference, they went for fun. Here are some pics to document the event:
http://www.kodakgallery.com/I.jsp?c=11zy24tt.6eponkn5&x=0&y=xs7sjv
Wedding photos
Hey all, Here are some of the official and unofficial wedding photos! You can buy prints from ofoto, or you can email me for higher resolution. Enjoy!
Click on this link: http://www.kodakgallery.com/I.jsp?c=11zy24tt.3mcqm681&x=0&y=9hly36
Click on this link: http://www.kodakgallery.com/I.jsp?c=11zy24tt.3mcqm681&x=0&y=9hly36
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