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KH6DK Oatmeal Raisin Cookies April 15, 2017

Posted by marksun in cookies.
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I add my callsign to this recipe based on the Quaker Oatmeal recipe.   Whatever you do, don’t use steel-cut oatmeal. kh6ib tried it, and it will not work.

  • 1/2 cup butter = 1 stick + 6 T   — soften / melt
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all -purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 cups “old fashioned” oatmeal
  • 1 cup raisins

Heat oven to 350° F .

  1. melt / soften butter  – I use a small bowl in the microwave using the  melt  function.  melt,  foodtype=butter= 1 ,  two presses to start
  2. In large bowl, beat butter and sugars on medium speed with electric mixer until creamy.
  3. add eggs and vanilla and mix well with electric mixer
  4. combine flour, baking soda, cinnamon and salt, and mix well.  I use a mixing tool with a wood handle and rubber scraper blade.
  5. combine oats with raisins in a large bowl to make it easier to get an even distribution of raisins.  break up clumps of raisins while you’re at it.  Then add to the batter and mix well.
  6. drop dough by rounded teaspoonfuls onto ungreased cookie sheets.   I flatten them out with fingers dipped in water.
  7. Bake 10 minutes or until light golden brown.

Comments

Time.  Takes about an hour for a single recipe.  Prep time including spooning dough onto cookie sheets is about five minutes longer than it takes to preheat the oven if I’m reasonably well organized.  Often I will have the dry ingredients pre measured and ready to go in jars: sugars pre measured in jars, and dry ingredients including baking soda/flour/spices in a container.

Oven placement – mine is a conventional electric oven.  By trial and error the following works best for my oven.   I place two racks in the top 1/3 of my oven and bake two cookie sheets at a time.  The cookie sheet racks are separated by one rack space.  This position results in the most even heating of both sheets and prevents the cookies on the bottom sheet from cooking faster than the top.  It probably makes use of a convection effect with the hottest air rising to the top, displacing air which has lost its heat to the cookie sheet.

Equipment and tools

  • 4 cookie sheets  to hold 5 dozen smallish cookies
  • 1 large metal bowl  and 2 smaller bowls for flour mixture  and oatmeal raisin mixtures
  • 1 small bowl for melting butter
  • 1 C, 3/4 C,  1/2 C  measuring cups
  • 1 teaspoon,  1/2 t, 1/4 t  measuring spoons
  • electric mixer
  • mixing/scraping tool
  • teaspoon for measuring out cookie dough

 

Easy Barbecue Sauce April 15, 2017

Posted by marksun in chicken, Uncategorized.
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This is a composite of several internet BBQ sauce recipes and makes for a fast and easy BBQ sauce for chicken or anything else needing BBQ sauce.  Improvise as necessary. 

Ingredients

  • cup ketchup
  • ½ cup cider vinegar
  • ¼ cup brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon  ground cumin
  • 1 teaspoon powdered hot mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Combine and heat in small pot, medium heat,  five minutes.

BBQ Chicken Thighs in the Foreman Grill.  

Costco chicken thighs come sealed in plastic pouches, three to a pouch, bone in skin on.  I usually freeze them.   To defrost, I use the defrost (chicken,bone in) cycle of my microwave,  2 pounds.  Check to ensure no cooking occurs!

Defrost Costco chicken thighs, debone and remove skin if desired.
Preheat the Foreman Grill at least five minutes, light will be off.

Placed chicken unseasoned in the Foreman Grill.   Grill chicken seven minutes,  then slather on BBQ sauce and cook another two minutes and stop before the sauce burns.  A little extra sauce on the chicken during the meal doesn’t hurt.

This meal will have a few ounces of leftover sauce which you can cover tightly in a small jar and put in the reefer.

 

“Falafel” January 20, 2017

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  • 1 package/pound (about 2 cups) dry chickpeas/garbanzo beans – you must start with dry for this recipe.   If you use cooked, it’s a different recipe! (I’ve done that – it’s OK too but it’s probably better this way).
  • 1 small onion, roughly chopped
  • 1/4 cup chopped fresh parsley
  • 3-5 cloves garlic 
  • 1 1/2 tbsp flour
  • 1 3/4 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Pinch of ground cardamom
  • Vegetable oil for frying (I used olive oil – worked fine)

See the full post:http://toriavey.com/toris-kitchen/2011/01/falafel/#2MmPvFBEMA2dlG2d.99

Soak the garbanzo beans overnight.  Pour the chickpeas into a large bowl and cover them with water – they will soak up a lot of water so 2-3″ over the top of the beans is needed. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.

Everything into a bowl and mix evenly, then into the food processor. My fp is small so it required several batches.  This is why we mixed everything beforehand.

Food processor cuts into a coarse paste.  There’s enough moisture and floud to bind the mix so you can shape the balls.

Shape: I made mine like 2″ diameter 1/2″ thick cookies because of the shallow oil – the real thing sounds more spherical or oblately spherical and will cook differently, hence the deep fry is probably recommended for the ball shape.

I used a 12″ SS skillet.  Pour oil into skillet 1/2″ or so , even less.  We’re going to cook one side and flip over and cook the side instead of a full on deep fry.    Electric heat on about 8 med high until oil is 300+ degrees.  During cooking the oil will vary in temp from 300 to 400.

Cook until light golden brown.  Try not to overcook.

Here’s the original recipe:  https://toriavey.com/toris-kitchen/2011/01/falafel/
There is much good advice and interesting variations on the basic recipe.

 

Cheese Enchiladas with Chili Gravy January 5, 2017

Posted by marksun in Uncategorized.
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Cheese Enchiladas with Chili Gravy

I substituted scallions for the white onion and also spooned sour cream on top.

For the chili gravy

¼ cup neutral oil, like canola or use lard or chicken or beef fat

¼ cup all-purpose flour

1 teaspoon kosher salt or to taste

½ teaspoon ground black pepper or to taste

1½ teaspoons garlic powder

2 teaspoons ground cumin

½ teaspoon dried oregano, ideally Mexican oregano

2 tablespoons chile powder

2 cups chicken stock, ideally homemade or low-sodium if store-bought

For the enchiladas

½ cup neutral oil, like canola

12 yellow corn tortillas

3 cups shredded cheddar cheese, or a mixture of 1½ cups cheddar cheese and 1½ cups American cheese, like Velveeta

1 medium-size white onion, peeled and chopped

Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.

Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine. Then continue whisking for another minute or so until the roux becomes fragrant.

Add chicken broth slowly, ½ cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.

Heat oven to 450 degrees.

Prepare the tortillas: In a medium saute pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.

Using a ladle, put about ½ cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.

Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.

Serves 6.

Chicken Paprika November 7, 2016

Posted by marksun in chicken, Uncategorized.
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My mother in law Lib used to make a chiken paprika, which combined chicken, paprika, onions and sour cream.  This is not her recipe,  but it reminds me of her. This one has simple ingredients takes about 1/2 hour to prepare and then there’s 30 to 60 minues of simering afterwards.

  • 6 pieces of chicken with skin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Butter – cultured unsalted (or olive oil)
  • Onion sliced thin (1  onion)
  • Green, or red, or anaheim pepper –  chopped (1 pepper)
  • Paprika (1/4 cup)
  • 1 cup Chicken stock
  • 1/2 teaspoon Salt
  • 1/2 cup Sour cream
  • 1 tablespoon Flour

Combine sour cream and flower and set aside – do this anytime.

Wash then dry chicken pieces with paper towels so they brown well, season with salt and pepper.

Heat dutch oven to medium high, heat butter, then brown chicken skin down in a single layer, seven minutes.  Turn over.and cook  seven minutes.  Remove from pot to a plate.

Add onion and pepper to pot and cover, cook 10 minutes .

Uncover, stir in paprika, and saute for a minute actively stirring. Don’t burn the parika which will get bitter they say.

Add chicken stock and salt.  I’ve used other stock, or water should be OK.   The chicken is going to stew with the onions.

Add chicken and cover, simmer for 30 minutes to an hour until the meat falls off the bone.

Stir some of the stock into the sour cream, then add the sour cream mixture to the sause.

 

 

Potato Salad July 11, 2016

Posted by marksun in salad, potato.
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Basic potato salad.

8 med potatoes – cooked – diced
1 1/2 C mayonnaise
2 T cider vinegar
2 T sugar
1 T yellow mustard
1 t salt
1 t garlic powder
1/2 t pepper

2 celery ribs, sliced
1 C onion minced
5 hard-boiled eggs

paprika and chinese parsley for garnish

Boil peeled potatoes then cool to room temperature. Dice.  Put in large bowl.
Mix mayonnaise, vinegar, sugar, mustard salt, garlic powder and pepper in another bowl
Add to potatoes
Add celery and onions and mix
Add eggs
Sprinkle paprika on top and garnish with chinese parsley.

Squid Lu’au May 28, 2016

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luauLeaf

I’ve now tried many ways of preparing and cooking lu’au including using a pressure cooker.  Even a pressure cooker with the luau chopped first and with two hours of cooking does not  produce the finely blended luau that an open top method and continuous stirring does.  The best way I’ve tried is to cook the lu’au a a large  open pot and stir and chop the luau with a LARGE spatuala more or less continually.  Very labor intensive but it works when you have massive amounts of kalo leaf to cook!

Actually it’s  he’e (octopus) and not a “squid” we use in this traditional lu’au dish.  Most squid lu’au recipes call for cooked he’e.  Some boil the he’e.  I’m sure you could just pulehu (roast over open fire) he’e as well for a tough customer.   In this recipe we’ll braise the he’e first, then let it simmer until tender.  I’ve also put in raw he’e and it comes out fine to me, but then I like tough nearly raw he’e.

I would think that everyone has different tastes when it comes to squid lu’au.  I’m just a beginner and experiment more or less every time.

I tried this out the other day which takes bits from several recipes and the results are good enough to write down.

Ingredients and proportions.

  • One pound of lu’au.   20 med to large leaves  yields 16 fluid oz (2 C ) more or less of cooked lu’au.
  • Squid to lu’au:   1/2 to 1 lb raw squid per pound raw lu’au.  Frozen whole raw tako is about $6 a pound on average.
  • Coconut milk:   1C or 16 oz per pound of lu’au.  Most of us will use frozen coconut milk.   Hawaiian Sun brand is very good and and may be your most expensive ingredient at $7 to $9 a pound.
  • Salt – 1 or 2 tsp – or to taste
  • 1/2 t baking soda. Optional. Added to lu’au water during cooking for color.  The result is retention of a bright green color in the lu’au which may or may not be what you like – up to you.

Initial Preparation.

  • Wash the leaves.
  • Defrost the frozen he’e (may take a while)
  • Get out a big pot to make cooking easier with enough depth for lu’au, and a separate big pot for braising the he’e.

Leaf preparation for 1 lb of leaf:
Wash the leaves thoroughly, then remove stems and large veins.  You can use them too but they may affect texture.  They won’t add much to the dish.  20160527_132952

Place in the bottom of a large pot with one to two cups of water with a tsp or less salt, and if you want to an intense green color, 1/2 to 1 tsp of baking soda.  Bring to a boil and poke and stir constantly to first get the leaves to wilt. Monitor the water level and add water to prevent drying out.  Some recipes pour out water every hour with the idea that it helps gets rid of the oxalic acid bite of taro leaves that are not completely cooked and subjected to enough heat.

20160527_133511

After about a half hour the leaf will start to soften considerably and break apart with the stirring.  This is what you want.  Stir and heat.  There will be steam.

20160527_133749.jpgAfter an hour the luau will start to look like a green mash and you are on target.   Some recipes say an hour is enough, but to be rid of ALL that oxalic acid, go for another hour and keep things hot, stirring, until at the end you have a thick green puree of lu’au.  If you cook this way, there will likely be no problem with oxalic acid but the taste and swallow test should be performed to eliminate any doubt!

The main thing is to have continuous heat and a bit of bubbling while at the same time avoiding burning!

IMPORTANT:  cook the luau down until it is very thick and almost dry!  Adding coconut milk will put a LOT of moisture back in.

20160527_140650

Preparing and cooking the defrosted (or fresh) he’e

20160527_130304

Defrosted he’e from the supermarket.  Fresh ,of course, would be better.

Wash him very thoroughly.  Get rid of any slime, etc.  I hear stories of folks with special washing machine like tubs, or special cement mixers to do the job of tenderizing the tough he’e.  The alternative with fresh he’e at the shoreline after catching is to get a firm hold of the head, and using your whole body,  swing the he’e around over the shoulder to strike a big smooth preferably wet boulder on the shore.  Repeat multiple times until your arm muscles give out or the he’e is tender, whichever comes first.  Look out for puhi while you do this.  You get the idea. Unfortunately I have no photo of this method.

If the he’e is frozen, defrost and wash thoroughly in the sink.  Ice crystals have likely done the work  of tenderizing for you.

With a sharp knife, remove the head and discard if you don’t want to cook and eat it (he has eyes).  Remove the beak!  The very experienced may skin the he’e.  I wouldn’t bother.

Heat a large pot up to medium to high temperature for brazing.  Add a little bit oil to your pot, say a 1T the he’e.  The he’e will not stick to a well seasoned pot.  Very soon the water in the he’e will be released with the heat.  Braze like this for about 8 minutes or so, and turn the he’e over halfway.  The idea is to render the water from the he,e.  Once this is done, reduce the heat to a simmer and cover.  Check in every few minutes.  When things are looking a little dry in the pot due to steam action, add a little water, white wine, sake, or beer to add a little something flavorwise.  Once the he’e is simmering in juices, keep covered and continue to simmer on a low/medium heat on my stove anyway, for up to two hours or so.  Cooking time will depend on how tender you want this he’e and this method will make the he’e quite tender.  Stop when the degree of tenderness is reached.

20160527_133001

Once the he’e and taro are cooked  at least two hours after firing up the stove, you’ll have your ingredients like this.20160527_163118.jpg

Put it all together.  20160527_195010

Slice up the he’e into 1/2″ slices.  Kind of up to you.  This was a small he’e in the picture above and his arms were not real big.

Coconut Milk. Take out the frozen coconut milk an break up if you like to assist defrosting. Defrost or heat gently – very gently- in the bottom of the big pot until melted.  Hawaiian Sun coconut milk will be quite thick.20160527_194457.jpg

Add the lu’au and he’e and heat to serving temperature.  Avoid boiling!

finishedSL.jpg

 

 

Camping Malaekahana 2013 July 29, 2013

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Its camping time again. This year its cabin 6 and 7 at the west end of the the beach nearest Malaekahana stream.   We continue preparations under tropical cyclone warnings with the first named storm in a long time just starting to affect us with rain…  However all will be well by the end of this storm week.

Now for the notes

Paul D, Pat, Yuko-David-Kids, Colin (Sat), Pua and cowboy Sat, Amy Gus, Alice,
Gene (fri and/or sat) in tent car, Wayne-Cindi,  Andrea (sat), Shelly (sun), neighbors carol, malia and leo,

FRI – SAT
Yuko-david–kids

Rice:
Corn
Prawns
SAT AM
Breakfast
rice, eggs, bacon, frypan, teflon griddle,
Lunch
Dinner –
Veggie Cabob
Chic cabob sticks
Foil (lots)

Grill:
Rice:

Amy Gus

Camp Sat:
Irene George Tara (cabin), Tara & BF
Colin (cabin)
Us (Cabin)

Sunday

Food
Prawns
Butter
French BreadxM

Kenmore Dishwasher Blinking Lights won’t Wash – the fix May 27, 2013

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The Kenmore dishwasher is on the fritz and there are blinking lights on the front panel. The (2 4 6) hour delay  lights.  I never use the delay feature.  Does anybody?  Tried the full reset by 1) removing power at the breaker box – some people on the internet say 30 minutes! – I don’t see why that’s necessary, then doing a reset by pressing the following button sequence to reset.

heated drying, normal wash, heated drying, normal wash, heated drying, normal wash

This procedure does indeed do something but in the end the dishwasher is still broken.

Obviously, the computer is messed up. I decided to open it up since at this point there was nothing to lose, the warranty is long gone.  Maybe it will be easy to fix?

Turn off the electrical breaker to the dishwasher!  On my panel this is circuit #1, dedicated to the dishwasher.

You can get at the computer – maybe it is more properly called a controller circuit board, by opening the door and removing the  torx screws which are fairly hefty, over an inch long and maybe 1/8″ or so in diameter.  I don’t have the right torx driver but I used a 3 (or maybe its 3.5) mm hex driver and it gripped the screw heads adequately.  The screws hold sheet metal to plastic and screw into plastic, so they came out without undue difficulty or damage.  The top six screws hold in the controller unit.  It may be possible to do the job removing only those six screws instead of removing the entire panel – not sure about that. Try that first, then remove more if necessary

Once you have the door apart the controller is accessible under a plastic cover.  This is held in place by plastic press tabs which are designed to allow access – there’s three of them to press in.  I started at the right and worked around and the cover came free easily.   Now you can see the board.   It would be good to pull the whole board out – I didn’t do this because it would involve removing all the fragile looking connectors – a task I really distrust.   On the board I did see that some roach found a way in and died.  Yuck!  There was an egg case attached to the board – that could do it (i.e.short out the controller circuit board).  There was also various stain material of insect origin on the board too.  I used alcohol to swab the board clean, a toothbrush to remove any junk on the board, and then sprayed it down with “corrosion block”.

Corrosion Block is great for fixing malfunctions caused by intermittent, dirty, bad, corroded connectors,  potentiometers etc as a cleaner and corrosion prevention.  It’s safe for all electronics.  I use Corrosion Block(r)  a lot – spray can, mineral oil base with blue stuff in it.

Put back together.  Do the top controller housing first.  Remember you are screwing into plastic and don’t overtighten.

Put the power back on.

Test.

It works!  Saves buying a $90 part and a repair bill!   I think I got lucky but it is good to keep in mind that insects getting into the electronics can short out printed circuit boards, and if you’re lucky, just cleaning up the mess can restore operation.

Chicken Breast Asparagus Red Bell Pepper Stir Fry September 11, 2011

Posted by marksun in chicken.
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So you have chicken breast in the freezer, a bunch of hopefully fresh asparagus, a red bell pepper (or some other vegetable) brown rice cooking.
Now what?
2 boneless chicken breasts
1 egg white, beaten
Bunch fresh asparagus
3 T  shoyu (soy sauce)
1 T cornstarch
1/4 c.  wine ( used dry Vermouth and a little red)
2 t sesame oil
2 T olive oil
2 cloves minced garlic
1 T minced ginger ( I keep food processor minced fresh ginger in a baggie in the freezer)
1/4 c. chicken broth (also from the freezer)
1 red bell pepper, diced
1/2 c. dry roasted cashews or peanuts

1. Cut chicken into cubes. Combine with beaten egg white and toss lightly. Set aside.2. Snap off bottom ends from asparagus and discard. Cut spears into 1 1/2 inch pieces.

3. In a bowl, combine shoyu, cornstarch, wine and sesame oil.  The cornstarch tends to settle on the bottom – stir so the cornstarch is suspended.

4. Heat large skillet (on my stove – setting #4 on the double element for 3 minutes)  then add 1 T oil. Add garlic and ginger and stir-fry 2 minutes. Add asparagus and stir-fry 1 minute longer. Add chicken broth, cover and cook 2 minutes or until asparagus is crisp-tender. Remove asparagus and wipe pan.

5. Heat remaining oil. Add chicken and stir-fry until chicken is white on the outside. Add asparagus, red pepper, and cashews. Stir sauce then add to pan. Cook until mixture thickens.

6. Empty contents to serving bowl and put the pan back on the heat.  Add some wine to residue on the bottom to create a fond – a sauce.  Add the fond to the dish.