Tag Archives: Wine tasting descriptors

day 90: cooking it up/ spicy peanut butter noodles, a must do, it’s SO good!

Standard

MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

Source: crumbblog.com via Karie on Pinterest

This slideshow requires JavaScript.

Project: day 90: cooking it up/ spicy peanut butter noodles, a must do, it’s SO good!
• Difficulty rating (1=easiest, 5= way too hard!): 3 (Asian/ Thai/ Chinese food is a bit tricky to pull off… maybe it’s just all of the vegetable chopping, and the hot wok that makes it crazy!
• Would I do it again? oh yes. I absolutely love Thai food, peanut butter, and spice…. how can you go wrong!
• What I would do differently: I would actually add more peanut butter. You would get a hint of it in a bit once in a while, but I would like it a bit more! Other than that, nothing! 🙂
• Items used: recipe from: http://www.crumbblog.com/2011/06/desperation-dinners-spicy-peanut-butter-noodles.html

Spicy Peanut Butter Noodles
4.7 from 3 reviews
Print
Recipe type: Main Author: Isabelle Boucher (http://www.crumbblog.com) Serves: 4-6
This quick Asian-inspired noodle dish comes together in a flash. For a vegan-friendly version, substitute tofu for pork and omit the fish sauce.
Ingredients
1 lb Chinese stir fry or lo mein noodles
2 tbsp canola oil
2 cloves garlic, minced
3 tbsp grated fresh ginger
1 red hot chili pepper, finely minced (or 2 tsp red pepper flakes)
1 lb pork tenderloin, cut into thin strips
1 cup finely sliced red pepper
1 cup finely julienned carrots
1 cup shredded snow peas
1/4 cup natural peanut butter (chunky, if possible)
2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp fish sauce
1 tbsp rice wine vinegar
1/2 cup hot water
1/2 cup chopped green onions
Garnish:
Chopped fresh cilantro
Chopped roasted peanuts
Instructions
Cook noodles in a large pot of boiling salted water for 1 minute. Drain and set aside.
In a wok or large heavy-bottomed skillet, heat 1 tbsp oil over medium-high heat. Add garlic, ginger and hot pepper, and stir fry for 1-2 minutes or until fragrant.
Add pork strips. Continue stir frying for 4 minutes, until the pork is browned on all sides. Use a slotted spoon to transfer to a small bowl.
Add the remaining tbsp oil to the pan, then add red pepper, carrots and snow peas. Stir fry for 2-3 minutes, until vegetables are tender-crisp. Transfer to the same bowl as the pork.
Add cooked noodles to the pan, and saute for 1-2 minutes just to warm through. Stir in peanut butter, soy sauce, sesame oil, fish sauce, rice wine vinegar and water, and cook for another minute or two until the peanut butter melts into a smooth sauce (if the sauce looks too thick or sticky, add a tablespoon or two of water at a time until it loosens up to the desired consistency).
Remove from heat. Stir in the reserved pork and vegetables along with chopped green onions, and toss until evenly coated with sauce. Serve hot with a sprinkling of cilantro, green onions and roasted peanuts.
Google Recipe View Microformatting by Easy Recipe

Until ipinterest tomorrow!
Karie J 🙂

day 50: organizational chaos/ how to clean your microfiber sofa/couch, DIY

Standard

MY TAKE:

FROM PINTEREST:

http://chrisandrobinsnest.blogspot.com/2010/09/how-to-clean-microfiber-furniture.html


This slideshow requires JavaScript.

  • Project: day 50: organizational chaos/ how to clean your microfiber sofa/couch, DIY
  • Difficulty rating (1=easiest, 5= way too hard!): 3 (maybe because my arms were so sore from scrubbing for about an hour!).
  • Would I do it again? yes, it didn’t get everything out, but it definitely helped! Our couches were so dirty. Two kiddos and life really takes it toll out on o the poor old couch!
  • What I would do differently: Repeat the process again, using more rubbing alcohol!
  • Items used: Directions below:
  • Step 1: Vacuum with a brush attachment to remove any hair/crumbs/etc
  • Step 2: Spray rubbing alcohol onto the dirty area
    This sounds a bit crazy, but it’s key. The alcohol won’t saturate the fabricand evaporates much quicker than water so it won’t leave a mark. Just test in an inconspicuous spot if you’re worried about colorfastness.
  • Step 3: Rub vigorously with a clean scrub sponge
    Make sure the scrubbing surface is white or the color could transfer.Plus you’ll be able to see all the grime coming off your furniture. Be prepared to be grossed out (and secretly thrilled) – this sponge was white before!Step 4: Let the area dry completely
    The fabric may look stiff or dark in places, but the next step will take care of that.

    Step 5: Rub with a clean, soft scrub brush in a circular motion
    Again, be sure to use a brush with white bristles to avoid discoloration. This step fluffs up the surface of the fabric to make it soft again.

    until ipinterest tomorrow!

Karie J 🙂

day 42: cooking it up/ citrus and spice grilled chicken with southwestern black bean salad, yum!

Standard

MY TAKE:

FROM PINTEREST:

This slideshow requires JavaScript.


  • Project: day 42: cooking it up/ citrus and spice grilled chicken with southwestern black bean salad, yum!
  • Difficulty rating (1=easiest, 5= way too hard!): salad (1- so easy!), chicken (4- but it is definitely worth it!)
  • Would I do it again? most definitely for the chicken, it has a ton of flavor; the girls inhaled it! The salad was very easy, but might be better for the summer time (it was light and refreshing).
  • What I would do differently: chicken: tenderize the chicken by puncturing with a fork, which also allows the marinade to penetrate deeper. salad: add more cilantro, and don’t forget to thaw the corn (yes, again I forgot to read the recipe thoroughly! 😉
  • Items used: chicken recipe from Cooks Country: http://www.cookscountry.com/recipes/Citrus-and-Spice-Grilled-Chicken-/30909/?extcode=M00KSCR00
  • Salad recipe from Skinny Taste: http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html

citrus and spice grilled chicken

Serves 4 to 6

INGREDIENTS
1 onion, chopped course
1teaspoon grated lime zest, plus 1/4 cup juice (2 limes)
6 garlic cloves
2tablespoons olive oil
1tablespoons grated orange zest (2 oranges)
2teaspoons dried oregano
1 1/2teaspoons salt
1/2teaspoon pepper
1/2teaspoon ground cinnamon
1/2teaspoon ground cumin
1/8teaspoon ground cloves
3pounds bone-in chicken pieces, trimmed (breasts halved crosswise)
1 (13 by 9-inch) disposable aluminum roasting pan (for charcoal grill only)
INSTRUCTIONS
1. Process onion, lime juice, garlic, oil, orange zest, oregano, salt, lime zest, pepper, lime juice, cinnamon, cumin, and cloves in food processor until smooth, about 30 seconds; transfer to zipper-lock bag. Pat chicken dry with paper towels and add to bag, turning to coat. Refrigerate for 1 to 24 hours, turning occasionally.
2A. For a charcoal grill: Open bottom vent completely and place pan in center of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into 2 even piles on either side of pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-low. (Adjust burners as needed to maintain grill temperature around 350 degrees.)
3. Clean and oil cooking grate. Place chicken skin side up on grill (in center of grill if using charcoal). Cover and cook until bottom is browned and chicken registers 155 degrees, about 25 minutes.
4. Flip chicken skin side down. If using charcoal, slide chicken to hot part of grill. If using gas, turn all burners to high. Cook until well browned and breasts register 160 degrees and thighs/drumsticks register 175 degrees, 5 to 10 minutes. Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve.

Southwestern Black Bean Salad
Gina’s Weight Watcher Recipes
Servings: 12 • Size: 1/2 cup • Calories: 106 • Old Points: 2.5 pts • Points+: 3 pts
Calories: 105.9 • Fat: 6.0 g • Protein: 3.2 g • Carb: 13.0 g • Fiber: 3.6 g  Sugar: 1.2 g
Sodium: 137.8 mg

Ingredients:

  • 1 15.5 oz can black beans, rinsed and drained
  • 9 oz frozen corn, thawed
  • 1 tomato, chopped
  • 1 small hass avocado, diced
  • 1/4 cup red onion, chopped
  • 1 scallion, chopped
  • 1 lime, juice of
  • 3 tbsp extra virgin olive oil
  • 1 tbsp cilantro
  • salt and fresh pepper

Directions:
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

until ipinterest tomorrow!

Karie J 🙂

day 31: baking away/ New Year’s 2012 chocolate dipped strawberries, with or without kiddos!

Standard

MY TAKE:

This slideshow requires JavaScript.

FROM PINTEREST (a combination of the two below):

Source: kitchenfunwithmy3sons.blogspot.com via Karie on Pinterest

  • This slideshow requires JavaScript.

  • Project: day 31: baking away/ New Year‘s 2012 chocolate dipped strawberries, with or without kiddos!
  • Difficulty rating (1=easiest, 5= way too hard!): 2
  • Would I do it again? yes, it tastes so good, you definitely cannot stop at one!
  • What I would do differently: according to the recipe it said to use semi-sweet, which we did, but unfortunately the white chocolate was the only one that set up and drizzled well, not sure why! Bigger strawberries would have been better as well, but hey, they still tasted really good 😉
  • Items used: Food Network Chocolate Covered Strawberry, 5-star recipe
  • Ingredients
    • 6 ounces semisweet chocolate, chopped
    • 3 ounces white chocolate, chopped
    • 1 pound strawberries with stems (about 20), washed and dried very well

    Directions

    Put the semisweet and white chocolates into 2 separate heat-proof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

    Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

    Set the strawberries aside until the chocolate sets, about 30 minutes.

until ipinterest tomorrow!

Karie J 🙂

day 26: cooking it up/ Holiday Gouda Cheese Fondue, New Year’s appetizer

Standard

MY TAKE:

 

FROM PINTEREST:

This slideshow requires JavaScript.

  • Project: day 26: cooking it up/ Holiday Gouda Cheese Fondue, New Year‘s appetizer
  • Difficulty rating (1=easiest, 5= way too hard!): 1
  • Would I do it again? yes, it was a big hit, so yummy!
  • What I would do differently: we did not do the herbed crostini, but rather did vegetables (cauliflower, broccoli, red bell peppers), salami, and crusty french bread.
  • Items used:

Gouda Cheese Fondu Recipe:

Ingredients

  • Fondue:
  • 1 lb. Gouda, cubed
  • 2 cloves garlic
  • 1 cup white wine
  • ¼ cup cornstarch, enough to coat the cheese
  • Kosher or sea salt and cracked black pepper to taste
  • Grated nutmeg to taste
  • Shot of Tabasco (we used Cholula, our favorite!)
  • 2 tablespoons Kirsch or Sherry
  • Crostini:
  • ½ sourdough baguette
  • ¼ stick butter
  • ½ teaspoon granulated garlic
  • Fresh herbs of choice (basil, oregano, sage, rosemary)

Preparation

Fondue:

Smash the garlic cloves and rub inside of heavy saucepan; then discard the garlic.

Put saucepan on the stovetop over medium heat and add the white wine, scraping with a wooden spoon to dissolve the garlic residue. Toss the Gouda cubes in a small bowl with cornstarch, add the cheese to the saucepan and melt; stir to prevent scorching. When melted, add the tomato, basil, Kirsch or Sherry, nutmeg and Tabasco. Adjust seasoning to taste and serve with crostini.

until ipinterest tomorrow!

Karie J 🙂

day 19: cooking it up: fall/winter Chicken, Black Bean, and Cilantro Soup, SO good!

Standard

MY TAKE:

 

FROM PINTERST:

This slideshow requires JavaScript.

  • Project: day 19: cooking it up: fall/winter Chicken, Black Bean, and Cilantro Soup, SO good!
  • Difficulty rating (1=easiest, 5= way too hard!): 2
  • Would I do it again? most definitely, this soup will become one of our fall/winter staples, it was that good!
  • What I would do differently: we added avocado along with the sour cream and lime juice to top it off, why not, avocado is just so good!
  • Items used: (our changes made in blue)
  • Chicken, Black Bean and Cilantro Soup

    (Makes 6-8 servings, recipe created by Kalyn.) (we double this since we took half of it to our friends who just had a baby, hope you liked it Lindsey!)

    1 small onion, diced small
    1 cup celery, diced small (use celery leaves too if available)
    2 tsp. olive oil
    1 T ground cumin
    1 T chile powder
    1 tsp. celery seed
    1 tsp. garlic powder or garlic puree (we used the powder)
    4 cups homemade chicken stock (or 2 cans chicken broth)
    1 can vegetable broth
    1 can petite diced tomatoes
    1 cup salsa (I used Pace Picante Sauce) (we used Costco’s Kirkland Organic)
    6-8 drops Green Tabasco Sauce or your favorite hot sauce (taste to see if you want this) (our favorite hot sauce is Cholula)
    1 or 2 cans black beans (not drained unless you choose to rinse the beans to reduce the amount of sodium) (we drained and rinsed the beans so we could control the salt level in the end, which we just added a pinch.)
    2 cups cooked chicken, cut in very small pieces (leftover rotisserie chicken is great for this) (since we double the recipe, we used a whole rotisserie, they save so much time!)
    1 cup chopped cilantro leaves and stems (chop the stems very small), plus more for serving if desired
    3 T fresh lime juice
    cut limes, for serving (optional) (this part is crucial!)
    sour cream, for serving (optional)  (this part is crucial!)

    top with avocado!

    In a large heavy soup pot, saute onions and celery in olive oil 3-5 minutes, until soft but not browned. Add the ground cumin, chile powder, celery seed, and garlic and saute about 2 minutes more.

    Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes. After 10 minutes, taste for hotness and add green Tabasco if desired. Add black beans and chicken and simmer 15-20 minutes more. While the soup simmer, wash, dry and chop enough fresh cilantro to make 1 cup chopped cilantro. and squeeze enough limes to make 3 T juice.

    After 15-20 minutes, add the chopped cilantro and simmer 5 minutes, then add lime juice and cook 2-3 minutes more. Serve hot with fresh limes to squeeze into the soup, with sour cream and additional chopped cilantro to sprinkle on top if desired.

    To make a delicious vegetarian soup, use 3 cans vegetable broth and eliminate the chicken stock, and 3 cans black beans and eliminate the chicken.

until ipinterest tomorrow!

Karie J 🙂