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Wednesday, July 23, 2014

Kohlrabi Achara

I don't know how many times I told you guys that I live in such a friendly neighborhood.  Our neighbors are like  family to us.  They always lend a hand when you are doing something, they give you things, I like it  here.  We look out for each other!  Anyway, one of our very good , kind, generous, and thoughtful neighbors are the  Fancher's.  They have a big garden and they always give me  veggies whenever they are harvesting.  They planted kolhrabi this year and they let me try it.  I have never   eaten kohlrabi  before nor try to cook with it.  IN fact, I did not know it's name lol.  They gave me two of them  to try.  When I was slicing them, it reminded me of papaya so I thought of picking or making it into achara.
We normally use papaya  for achara but thought of trying the kohlrabi.  I have never made  achara before but I always love eating it as a side dish.  My father used to  make it during fiesta and I missed it a lot!  Achara by the way, is the term we use for pickle.  It's Filipinos way of pickling Papaya.

Anyway, here is the recipe that I found at pinoyrecipe.net:  I slightly  altered it as I am using kohlrabi and not  papaya.

Ingredients:
  • 4 cups grated fresh kohlrabi
  • 1/4 cup salt
  • 1 carrot, peeled and sliced
  • 1 red thai pepper, sliced into long strips
  • 1 (2 inch) piece fresh ginger root, peeled and sliced
  • 1 green jalapeño peppers, sliced into thin rings
  • 1 (1.5 ounce) box raisins
  • 1 cup white vinegar
  • 1 cup water
  • 1 cup white sugar
  • 3 cloves of garlic, crushed
  • 1 teaspoon salt
Preparation:
  • Combine the kohlrabi, carrot, red  and green peppers, ginger, garlic, and raisins together in a clean large bowl; mix.
  • Transfer the mixture to clean, dry jars with lids.
  • Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes.
  • Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid.
  • Allow the vegetables to marinate in the liquid at least 1 day before using.
  • Store in refrigerator between uses.
I let  them  taste what I made  with the kohlrabi  they gave and they liked it!  They gave me another two  and I made it for them.  The only difference is that I added  some dried cranberries to this batch  as I ran out of raisins.  
I like eating achara  with just about anything especially with  fried food like fish or BBQ.  MY husband eats it alone, he never had achara before and he said it rocks!
See, I eat it with my breakfast, lunch, or dinner.  It doesn't matter, it's just so good to eat!
I even ate it with  burger lol.
So, do you want to try making achara?  Give it a try and I hope you like it as much as I do.  MY husband  like it so much that he said, he is going to make a big plot o  a garden next year just for kohlrabi lol.  Let's see about that haha.

Tuesday, July 22, 2014

BBB (Buckwheat, Blueberry, Bacon) Pancake

I sent my husband the link of the breakfast we had and he said he's jealous so I made him some pancake   during the weekend.  I made him his favorite Buckwheat mix and I added some  fresh blueberries in it plus  bacon bits, he loved it!
I  just  incorporated the blueberries whole but I would recommend chopping them so it won't affect the  pancake when you flip it.  I also recommend to chop the bacon in small pieces or you can use bacon bits.
My husband love it this way though, the  blueberries just burst and the juice  adds so much flavor into the pancake.
My kids aren't fond of buckwheat pancake so I made them some fried rice to eat with their bacon and eggs.

BBB Pancake was a success in our kitchen.  

Monday, July 21, 2014

Egg with Sausage and Cheese

My son has been asking for egg mcmuffin but I really don't want us buying food if I can just cook. I asked my husband what's in mcmuffin and he told me. This morning,  I tried to come up with something that I know my son would like, close enough to be mcmuffin but without a muffin. 

This is very easy to do. He asked for this again for dinner and he said he wants it again tomorrow for breakfast.
 It only takes few minutes to  make this Microwaved Egg with Sausage and Cheese Recipe

Ingredients:

  • 1 egg
  • 1 sausage link
  • a teaspoon of  shredded cheese (or whatever kind of cheese)
  • Slice Scallions (optional)
  • salt and pepper (optional)
Procedure:
  • Cooked the sausage and sliced them up.
  • Cut up some scallions.
  • Break the egg and put it in a small bowl, sprinkle salt on top, cover it with paper towel, then put it in the microwave.  Nuke it for 20 seconds then take them out.  The egg white should be half cook and the egg yolk is still raw. 
  • Put the sliced  sausage, scallions, and top it with cheese.  
  • Return to the microwave with the paper towel covering the bowl.  Nuke it for  40 seconds and it will be done.
Just look at how it light up my son's face seeing his delightful treat!  He told me that  he would love this for lunch at school, so this is added in my list for  the lunch he love to eat when they don't like the hot lunch  school is serving for certain days.
Tip:  Spray a little  oil on your bowl for easy  removal.  I did not use any oil or butter but I still managed to take it out easily.  

Pork Chops for Dinner

My kids helped me prepare our dinner tonight.  I picked  the okra I had in my garden so the kids can try it.  I blanched them together with the green beans.  My daughter wants some mushrooms so I made her a little of that after I  prepared the pork chops.  They prepared the vegetable salad.  We had such a nice dinner tonight!
How about you, what did you have for dinner?

Sunday, July 20, 2014

Salmon with Horseradish Sauce

With the success I had in  cooking  the salmon for our dinner a couple of days ago using my made-up recipe for baked salmon, I got  inspired to try another menu but this time, I followed the recipe  at the packaging of the salmon.  Here's the recipe:

Salmon with Horseradish Sauce:

Ingredients:

  • 1/4 cup dry white wine (I used Kristian Regale blackk currant beverage juice)
  • 2 tbsp chopped onion
  • 1 tbsp lemon juice
  • 1 tsp peppercorn
  • 1/2 cup water
  • 2 salmon portions, about 10 oz. (I used 3)
  • 2 tbsp sour cream
  • 2 tsp horseradish
  • 1 tsp flour
  • 1 tsp chopped fresh mint
  • 1/8 tsp white pepper, I didn't have it so I didn't add any lol
Preparations
  1. In a 10 inch non-stick skillet, combine white wine, water, onion, lemon juice, and peppercorn. Cover and cook over medium high heat until mixture comes to a boil.
  2. REduce heat to medium low.  Add salmon, cover and simmer until salmon flakes easily when tested with a fork - 5-6 minutes depending on the thickness of the salmon.
  3. While Salmon cooks, prepare horseradish sauce.

In a small mixing bowl, combine sour cream, horseradish, flour, mint and white pepper.  Stir to combine and set aside.

Transfer salmon to serving platter.  Keep fish warm.

Pour cooking liquid through sieve into a bowl , discarding solids.

Return to skillet and cook over medium high heat until mixture comes to a boil.  Stir in horseradish sauce.
Reduce heat to low and cook stirring frequently, until mixture thickens, about 2-3 minutes.  Pour over salmon.

My husband likes  it but I thought it  was okay.  I am not fond of horseradish so maybe next time, I will tone down the amount of horseradish so it is not over powering.

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A work-at-home-mom (WAHM) with  two  lovely kids and a loving husband.  Passionate in writing about  family, product reviews, and  other related articles.  A Mom, a Wife,  a Blogger/Writer, rolled into one.