TheConnection Walls
29 walls

     Main Page
The Lobby
     Coffee Klatch
&Tech Issues
     Dogs, Cats
& Critters
     Gardening &
     Health & Diet
     Household Hints
     Movies & Reviews
     Pet Peeves
     The Range
2nd Amendment
    Reload Wall
    Admin Photos
    Members Photos


     The Road
     Shopper's Beware
Caveat Emptor
     Suggested Reading
     Suggested Viewing/Listening
     Veterans' Page
& Militaria
But True

Members Photos
3 out of 110
see all





   MeiDei  For bacon lovers - especially deserts here's another page of recipes - please God have bacon on sale this week!
October 21 at 04:05 EST .

   4 people like this.

   MeiDei  Here's a webpage with 33 recipes using sweet potatoes - found 5 I will definitely try.
October 21 at 03:41 EST .

   2 people like this.

   BirdsNest  I am waiting for the price of sweet potatoes to come down....usually they get cheap by Thanksgiving. I can buy a 40# box for 50 cents a pound.
Yesterday at 10:25 EST .

   Balogreene  Okay, I only took 4 recipes. Sounds good.
2 hours ago .

 1 person like this.

   Balogreene  “CHICKEN CURRY RICE | Kare Raisu from Japanese Cooking Made Simple
“For the chicken:
1 tablespoon vegetable oil
1 onion, quartered and sliced
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
2 medium potatoes, cut into bite-size cubes
2 medium carrots, sliced ¼-inch thick
2 cups chicken or vegetable broth

For the sauce:
2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 teaspoon honey
“½ teaspoon garam masala

For the curry rice:
Freshly ground black pepper
4 cups cooked white or brown Japonica rice (or any short grained rice, as they are easier for chopstick use ). I might use just plain old Uncle Ben's if I wasn't going to use chopsticks.

To make the chicken:
In a large pot over medium heat, heat the oil and add the onion. Sauté until the onion is golden brown, about 15 minutes.
Raise the heat to high and add the chicken. Brown the meat, then turn the heat back down to medium. Add the potatoes and carrots, and sauté for 5 minutes.
Pour the broth into the pan and bring it to a boil. Turn the heat down to low and simmer until the meat and vegetables are fork tender, 30 to 50 minutes.

To make the sauce:
In a medium pot over medium heat, melt the butter and add the onion. Sauté until the onion is golden brown, about 15 minutes.
Add the ginger and garlic to the pan, and sauté for 2 minutes. Stir in the flour and curry powder.
Turn the heat up to medium high and slowly pour 3 cups of water into the pan, stirring constantly to prevent the sauce from forming lumps. Bring the sauce to a simmer and turn the heat down to medium. Cook, stirring often, until the sauce is smooth and creamy, 5 to 10 minutes. Add the honey and sprinkle in the garam masala. Stir to combine thoroughly.

To make the curry rice:
Stir the sauce into the chicken-and-vegetable mixture. Simmer for 10 minutes. Adjust the seasoning with salt and pepper, and serve over the rice.

To save the curry for later, allow everything to cool completely and refrigerate the curry and rice in separate, tightly sealed containers.

I used Tofu cubes instead of Chicken, and Daikon radish instead of carrots (see below ).

Really good stuff. I bought the Garam Masala at an "International Food Mart", in the Indian section.

   October 19 at 20:51 EST .

   4 people like this.

   BirdsNest  The Garam Masala is an acquired taste I should think. We have tried it but so far it is not a hit with us. And neither of us cares for curry, so that flavor is missing from our foods. Looks very nice and if the family enjoyed it, that's all the more better.
October 20 at 07:48 EST .

 1 person like this.

   Balogreene  Bird, no one in my family, but me, likes curry. Which is why I made mine with tofu instead of chicken!
October 20 at 14:30 EST .

   Hollyhock  Balo, you certainly have exotic tastes. What fun it must be to try such different dishes. I cook for my husband and son and both are picky.
October 20 at 19:59 EST .

   Balogreene  Holly, oddly, I'm the picky eater in my family. Mostly, I don't like the taste of meat, so I try different cuisines, trying to find new and interesting flavors (that don't contain meat ). I also don't like a lot of "normal" vegetables, like broccoli, so, again, look for other things I will like.
October 20 at 20:55 EST .

   Balogreene  I've said before, I really dislike carrots. There are somethings like broccoli, I dislike, and know why (texture ). Carrots, I just don't like the taste, I guess. So, I found this recipe, I like carrots!

“CARROTS SIMMERED IN SOY SAUCE AND SAKE | Kinpira Ninjin” from Japanese Cooking Made Easy, Salinas Press

“2 tablespoons sesame oil
4 medium carrots, julienned into matchsticks
2 tablespoons sugar
2 tablespoons mirin
4 tablespoons soy sauce
2 Tablespoons Sake
2 tablespoons sesame seeds

In a medium skillet over medium heat, heat the sesame oil until it shimmers. Add the carrot strips and stir to coat them with the oil and brighten their color, about 30 seconds.
Add the sugar and stir to coat the carrots. While the sugar melts, quickly cook off the carrot juice, about 1 minute.
“Pour in the mirin and stir, then add the soy sauce and stir, then add the Sake and stir. Coat the carrots and continue to cook, stirring, until the liquid evaporates, about 1 minute. Transfer the carrots to a bowl, and let them cool to room temperature.
Serve the kinpira with the sesame seeds sprinkled on top.
To store, leave off the sesame seeds and refrigerate the kinpira in a tightly sealed container. It will keep for 3 or 4 days. When you’re ready to serve, sprinkle on the sesame seeds.”

I used Splenda Brown Sugar, for a richer taste. I honestly thought after all that cooking (15-30 minutes ) the carrots would be mushy, they weren't, they were still crispy (maybe that's a texture thing I didn't like about carrots ). They are really good, a ton of flavor.

I used pre-julienned carrots (time saver ), and all ingredients are easily available in my grocery store's Asian section. I had trouble finding things for the curry recipe, but, this one was easy.
October 19 at 20:31 EST .

   4 people like this.

   BirdsNest  Balo, if you can find really big carrots, they are much sweeter than the skinny ones. It is highly likely the julienne carrots were made using the big carrots. Even the baby carrots sold in stores are made from the pieces that get broken off of larger carrots.

Glad you now like carrots, I love them but get carried away putting them in egg salad,cole slaw,and potato and macaroni salads. Hagar puts his foot down, he is not crazy about them in everything. I have found that since getting diabetes I cannot eat a raw carrot, even if I chew it very well, I cannot swallow it, it is too dry.
October 20 at 07:53 EST .

 1 person like this.

   Balogreene  I got a Japanese Cookbook this week (, very cheap ). I decided to make mushroom rice, curry rice, miso soup, sautéed carrots, and jellied coffee (a dessert ). I shopped at an "International Market" in town, mainly Korean and Indian. Last week I shopped at an "Asian Grocery", and only found Chrysanthemum tea (soothing when you are sick, they say it even helps you feel better when you have a virus nothing will heal ). I got the Miso, seven spice powder, Garam Masala, Daikon radish (much like a jicama ), and Japanese Brown Rice. I also went to the regular American supermarket where I got potatoes (for the curry ), scallions, onions, apples, star fruit, and whatever American I wanted. I never did find the Bonito Flakes or Agar Agar. Since Agar is a thickener, I'm really surprised I couldn't find it anywhere.
The book says the Japanese want a meal to look as good as it tastes. Every meal should have sweet, sour, savory, and salty. And every meal should have different colors, yellow, green, orange, "blue", red, etc. Looks and tastes are kind of a science Bento Boxes the easy lunch should have 4 carbs, 3 protein, 2 veggies, and 1 fruit.
Then they get to the rice (I bought the brown "Genmai" ). First you rinse it, then you soak it for four hours (overnight for sticky rice ), then bring it to a boil, lower the heat and simmer for an hour, test it, and keep cooking, up to two hours for the brown rice. You can make the rice the day before. Most of the meals, however, don't store well (they say ).
I hate carrots. I keep trying them, and still don't like them, but this recipe calls for julienned carrots (I bought a bag ), soy sauce, ginger, sugar, sesame oil, and sake. I think that will kill the carrot taste and texture, and I might well like it. Mom says it sounds good. You can use the recipe for any root vegetable, and the radish is a root, so, I might use part of it for that.
I aim to cook it all tomorrow, to have for lunches, etc. next week. Will let you know what I think.
October 18 at 22:23 EST .

   12 people like this.

   MeiDei  You just made me want a big jar of Korean Kimchee! There's no Asian market within 35 miles of my house.........
October 21 at 03:39 EST .

 1 person like this.

   Balogreene  Oh MeiDei, our Asian markets all have kimchee, which looks absolutely horrible! I have recipes, I think I'd rather make it myself!
2 hours ago .

   Hollyhock  My brain cannot absorb any more Ebola news. Today I am fasting news and radio. That means I can bake cookies. DH is a happy man. This is a recipe handed down from my Mom. I know that Crisco is a really bad hydrogenated fat but try it once as it appears before trying to change the fat. I think Spectrum makes a non-hydrogenated shortening. I have tried both butter and lard and didn't like how they turned out.

Peanut Butter Cookies 350 degrees
1 c shortening (crisco works best )
1 c peanut butter, regular or super chunk
1 c brown sugar
1 c white sugar
2 eggs
1 tsp vanilla
2-1/4 c flour
1-1/2 tsp soda
1 tsp baking powder
1/2 tsp salt

Sift together dry ingredients, set aside. Cream peanut butter, shortening, and sugars. Add eggs and vanilla, mixing till fluffy. Add dry ingredients and mix all together. Spoon onto cookie sheet and press with fork dipped in sugar.
October 17 at 12:09 EST .

   3 people like this.

   Balogreene  My mom's recipe! The best peanut butter cookies in the world.
October 18 at 22:24 EST .

  12 people like this.

   Hollyhock  I agree, Balo. Recipe is from 1940's - 1950's.
October 19 at 08:59 EST .

 1 person like this.

   Balogreene  Mom's recipe calls it "Peter Pan cookies" after Peter Pan Peanut Butter.
2 hours ago .

   Hollyhock  BIL sent me some "browned" sugar from the Amish store. It is granular and dry not like the brown sugar that I am used to. I have been using it in tea and coffee. Does anyone know about it?
October 15 at 19:12 EST .

   8 people like this.

   Wrightwinger  The regular brown sugar is white sugar with some molasses stirred back into it. There is really some unrefined, unbleached brown sugar available...
October 17 at 05:03 EST .

  3 people like this.

   Balogreene  Raw sugar is brown and granular, and really good.
October 18 at 22:01 EST .

  11 people like this.

   Hollyhock  This Amish browned sugar looks like dry yeast. Tastes good but I wouldn't know how to bake with it. I like to try things that are from different regions of the US that are not available to us in Washington state.
October 19 at 10:35 EST .

  2 people like this.

   Balogreene  I only use it in my coffee.
2 hours ago .

   BirdsNest  I guess I could have put this in Health & Diet but I wanted more people to read it.

We priced it from the one online source and it is pricey, however there are no stores close by us that carry it. Closest is Va Beach-60 miles and $20 tolls + gas.
October 10 at 10:53 EST .

   9 people like this.

   BirdsNest  Visit this site to see some amazing cookie decorating. This lady makes some beautiful cookies and her skill at! She is promoting her new book plus giving away a KitchenAid mixer and other prizes.Maybe someone from here might win something. Good luck.
October 7 at 07:17 EST .

   3 people like this.

   BirdsNest  Run, don't walk to you nearest grocery store and buy chuck roast for this recipe. It is delicious. I even made it using a pork butt and it was good. The only change was no soy sauce, didn't have any in-house, so I did not use any. And when i made it with the pork butt I added 1 T. poultry seasoning to it in addition to the Italian seasoning. Hagar is not one to like things like this but he loved it both ways.
October 3 at 19:13 EST .

   2 people like this.

   Flaming Sword  Bird,
I've made this recipe (or one close to it ) many times.You are correct. So very good. I have a handy little tool I absolutely could not do without anymore. I originally bought it to help with Lucianne's pulled pork recipe. Shredding meat with two forks is hard, time consuming work. Amazon sells something called Bear Paw Meat Handler Forks. They look goofy. But they are heavy and sturdy. You can shred a roast in about 5 minutes, and all of it is consistent in size. This is one of those kitchen tools you can't imagine how you ever lived without. I've given some as little gifts. Got a thank you and a funny look. Then got a call telling me how wonderful they were from everyone who ever got one.
October 4 at 15:42 EST .

  2 people like this.

   BirdsNest  I like those claws. Would really make short work of shredding a big hunk of meat.
October 7 at 07:18 EST .

  3 people like this.

   Balogreene  I got those Claws for my sister's birthday present. Sure hope she uses them.
October 13 at 19:07 EST .

  11 people like this.

   Flaming Sword  If she tries them just once, she'll adore them. Bigtime.
October 15 at 19:27 EST .

  7 people like this.

     Next Page