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January 14, 2012
A MOMMA & A LAMA: Cooking with Lama Tenzin, A monk’s meal that heals.
January 12, 2012
Our dear family friend Lama Tenzin came to town, house guest #38. With him a lesson in the kitchen fo’Mee.
http://www.youtube.com/watch?v=QkcJShrtUiQ
In Tibet and India it is concidered a blessing to eat the foods of the monks. Sick folks travel to the monasteries to eat a meal prepared by the monks – believeing that a blessing or healing will occur. Lama Tenzin is a wonderful cook and he runs an orphange, 21 girls all rescued from Upper Dolpo – he makes the walk taking 28 days round trip to the highest city in the world. There he face Mao rebels and freezing cold climates. There are almost no veggies up there and only the rich have rice to eat.
Here’s what he made for us!
Basmati Rice
- 2 cups of rinsed Basmati rice
- Add 4 cups of water place in rice maker or stove top pot.
- Add a pinch of salt towards the end.
Steam Veggies:
- Wash all of the veggies first!
- Place Asparagus and any type of mushrooms in steamer
- Steam until slightly soft, but not for too long
- Steam red pepper, carrots, snap peas, brocolli, yellow squash, zuchinni - break into two groups.
Red potatoes -
- Remove eyes and dark spots
- Steam red potatoes until soft
- Once potatoes are done and cover in blend of crushed garlic and green curry paste – Lama Tenzin mixed these two items together to create a paste, the green curry was not spicy and can be found in the Asian food section or any International Market. The Lama used about 2 tablespoons of paste for the potatoes. The rest was saved for the veggies.
Then Lama Tenzin rinsed and steamed two blocks of Organic firm tofu. Once steamed for 10 minutes, he chopped the tofu into small little pieces. He heated safflower oil – about 2 cups – in a wok then placed the tofu into the oil, making crispy tofu!
Once the tofu was done, the Lama opened two cans of garbonzo beans. Look for Eden’s Organic Garbanzo beans - this company is organic and soaks their beans with Kombu seaweed. Be sure to rinse and wash them well. He heated the beans in a skillet and then mixed the Tofu into the beans.
Once the veggies are steamed he poured out the majority of the oil and then added a chopped half moon size of red onions and two chopped tomoatoes to a bit of the leftover oil. Once they were cooked down he added the remainding garlic curry paste and then tossed in the steamed veggies. Meanwhile the potatoes that were covered in rub were placed in the oven and baked for about 20 minutes!
We sat down to a fabulous meal – Lama style!
JACK IS BACK: COOKING THAI BASIL FRIED RICE!
April 2, 2010
Today, Princess Know It All is cooking fried Rice with Jack!
Yahoo fo’ Basil Stir Fried Rice, Jack came to town and I learned to get down with my Thai food! So here is what you do:
Heat your skillet, add about 2 tablespoons of olive oil & 1 tablespoon of Sesame Oil. Once the oil is heated up add your onions, garlic & ginger; once the onions are translucent add your red & green peppers, followed by your carrots – you can steam your carrots if need be in advance. If not give the carrots a few minutes by covering the pan. If your digestion is strong then eat ‘em slightly crunchy! Move all the veggies to the side, in the empty space add your steamed tofu and break it up into crumbles. Get the seasoning of the pan all over the tofu! Once it’s heated blend it into your veggies – you can use an egg in the same way. Allow your veggies and tofu to cook together for a few minutes, meanwhile add your TUMERIC. Now that your veggies are soft add your shitake mushrooms, mixing them in. The best part -time for the THAI BASIL – I like TONS of it, gosh I LOVE this flavor – if you can’t find Thai Basil use regular basil it’s just as good fo’you!
Now toss in some cilantro – optional but the combo of the two herbs is BANGIN! Now that the veggies & Tofu are cooked add in your leftover brown rice (you can use any type of rice or Quinoa). Add Tamari (soy sauce) and Fish Sauce, spritz some fresh lime juice and add fresh cherry tomatoes if you like and get down and grub!
Cooking a colorful meal fo’yo’babes!
March 1, 2010
Today, Princess Know It All is cooking a colorful meal!
It’s Spring and this equals COLOR to Mee, I want to see COLOR everywhere – starting with my dinner plate!
I used to eat only brown, beige and white food with an occasional pop of green, this green was from a can of peas or a piece of broccoli! Now that I’m learning all about what I didn’t know, I’m able to judge a plate of food by how colorful it is. This is an easy meal and one that everyone will love….give it a shot and know that you can’t make everything better for everyone but that you are at least serving up food that serves a purpose.
INSTRUCTIONS:
First make your marinate. What I DIDN’T KNOW when I made this video is to plop all of my ingredients into a food processor so that means the garlic, onions, ginger, Mirin, Tamari and a bit of sesame oil. I blend it up and then pour it over the fish, soaking the salmon is a sauce! Add a bit of water or more Mirin and Soy if your doing it this way. I then place the Marinated Salmon in the fridge and when I return home in the afternoon I either put the entire glass dish into a hot oven 350 degrees and cook it until it’s 160 in temp. (use a meat thermometer).
If you choose to cook your Salmon in a skillet like me, it takes about 10 minutes.
One small piece of ginger grated or crushed, once again add more if you like it spicy
4 cloves of garlic chopped or crushed – the garlic takes the fishy flavor away and adds a nice kick, you can use more or less
One tablespoon of Mirin
One tablespoon of Tamari or Shoyu Soy Sauce
A half of chopped red or yellow onion (once again more depending on your taste buds)
2 tablespoons of Sesame Oil
Be sure to add your broccoli to the skillet the last 5 minutes of cooking!
Salmon: Wild Caught Salmon is the best, as opposed to farm raised, here I used a medium sized filet. This amount usually feeds my family of 4 easily, remember we want our plates to be full of veggies and our fish or meat fills only a quarter of the space on our plates.
The Purple Sweet Potatoes are cake, wash them off really good by using a veggie scrub brush and then add them to a full pot of water, let them cook until they are soft all the way through. Once you’ve peeled the skin add them to a bowl with your coconut milk and sweetener, bust your mixing wand and mash away! Kids love these because of the color!!
