After being poorly (I feel a lot better more of the time now) I have had the urge to clean the house meticulously and start creating decorations and presents for Christmas. I am rather excited about Christmas this year; I am never really over-the-top excited about it, but this Christmas will be the first in our new house! I put the tree up last night… a lot of people have said that it is far too early, but my family is coming to celebrate Christmas a week early, so why cant I put the tree up a week early!? It is just inspiration standing in the corner now, I cant wait to start putting presents under it.

Yesterday Ryan came home with a new frying pan, which was on sale in Debenhams:

So this led me on to looking at all the kitchenware that Debenhams sell… There are quite a few things that I love, which I am sure you can get elsewhere too, just they are all bundled together in one shop! Here are my selections:

1. Dark grey Roast ‘n Rack by Maxim – I love making roast dinners so much, but I still dont really have the roasting trays for all the ingredients.

2. Cream plate with glass dome lid – I just love the aesthetic of having this in the kitchen with cakes under it!

3. Teal rectangular stoneware dish by Le Creuset – maybe for pasta bakes

4. Cream stove kettle by Prestige – I adore the lines and the shapes that make up these retro-style kettles. I even love the fact you have to put it on the stove, so amazing! There are some of the same/similar style that are electric, but its not really the same thing is it. We also need an upgrade from the £6 kettle I bought a few years ago from Woolworths haha!

5. Azure cast iron casserole dish By Le Creuset – for casseroles of course. Winter is drawing in and I am always a sucker for homemade comfort food. For some reason all the Le Creuset items I have picked here bar one are in blue; I actually like all and any of the colours in the range that they make.

6. Ken Hom 5 piece Wok set by Tao – because I dont have a wok, and I really feel like trying to make stir fry and chinese style chicken.

7. Teal cast iron 26cm square grillit by Le Creuset – because it would make amazing steaks, and you can pour out the juices from the pan afterwards… mmmmm!

8. Spring form cake pan by Kitchen Craft – because I have none!

9. Volcanic regular cast iron grill by Le Creuset – I believe you can either put this in the oven, or as a hot plate on the stove… I love that idea.

10. 5 piece stainless steel set by Prestige – because all of my pans are leaving black flakes in my pasta yuk! Not necessarily this set, but something similar that wont ruin my food.

11. Blue Icona 4 slice toaster by De Longhi – so yummy looking! And blue again… why!?? We need an upgrade from the £5 toaster from Woolworths I bought 3 years ago…

12. 14cm microwave saucepan – when I saw this I thought of Ryan. He always eats beans, and always cooks them in Tupperware pots without handles or spouts, and it looks like a very awkward process to try not to burn your fingers, so this could be ideal!

13. Assam teapot by Bodum – I am never any good at judging how long to leave teabags to steep in the water before pouring, and it either comes out too weak or too strong. So… if I can see what is going on inside the pot I will be ok! It also has a plunger to stop the process when it is right for you, and you can use teabags or leaves and it works!

14. Cream food mixer by KitchenAid – how gorgeous is this machine! We have one in the kitchen at the bar that I work at, I might see if they will sell it to me as it is not really in use.

.

I am also in the process of designing some quilted Christmas stockings for myself and Ryan, to hang on the wall (where the mantel should be if the house still had one), some knitted presents for my grandparents, maybe some other presents too, and some decorations for the house! I am thinking garlands, and wreaths, and paper chains of course.

Ryan is dying my hair for me tonight, so if I think I look semi-unpoorly afterwards I shall take a photo and paste it to the end of this blog.

[Edit - photo!!!]

Jenn xx

P.S I am now down to 4 hamsters… It seems to be a sad time in Hamsterville. I have not changed anything about their living conditions… maybe it is just that time of year Rest in peace crazy dude who bit me really hard…

I väntan på vår nästa leverans från Linas Matkasse passade vi denna fruktansvärt gråa och trista söndag på att laga vår sista maträtt från förra veckans kasse.

En grönsakswok med tofu och snabbnudlar

Bleka nudlar till färgglada grönsaker

Tofu är ett konstigt material att laga mat på anser vi. Konsistensen tillagat känns lite som ägg, men utan någon karakteristisk smak (förutom kryddningen som vi själva stått för). Själva maträtten får faktiskt ett plus i kanten för att det är smakrikt, snabblagat och relativt nyttigt.

Fast det är klart, skulle jag ge mig på den igen skulle jag hoppa över tofun och ersätta med kyckling eller möjligtvis quorn om jag satsade på en vegetarisk variant.

Receptet är barnsligt enkelt:

• 500 gram tofu
• 2 paket nudlar
• 600 g asiatiska wokgrönsaker
• Riven färsk ingefära
• Pressad vitlök

Imorgon kommer nya recept att levereras. Spännande!

Daar ik wel van Aziatische kost hou, heb ik natuurlijk ook een kookboek ivm wokken. Uit een kookboek doe je inspiratie op, de toevoeging van een eigen toets maakt het natuurlijk helemaal af!

Let bij dit gerechtje wel even op dat het vlees minimum 2 uur op voorhand moet marineren.

Dit recept is voor 4 personen.

Bereidingswijze:
- 4 el zoete chilicaus
- 2 el donkere sojasaus
- 1 teentje knoflook (geperst)
- een afgestreken koffielepeltje kristalsuiker
- 2 el geraspte gember
- 1 el droge sherry
- 500 g steak in dunne plakje gesneden (max 0,50 cm)
- 2 el arachideolie
- 2 ajuinen (doormidden snijden en dan in schijfjes)
- 500 g spinazieblaadjes (reepjes)

Neem bv een glazen schotel en doe hier de chilisaus, sojasaus, knoflook, gember, suiker en sherry in. Roer goed door elkaar en voeg dan de sneetjes steak toe. Zorg dat de saus er goed omheen zit. Dek de schotel af met huishoudfolie en bewaar min 2 uur in de koelkast (liefst langer).

Verhit een wok op hoog vuur en doe er wat olie in. Roerbak het vlees in porties mooi bruin en doe er als nodig nog wat bij. Als het vlees gebakken is, hou je het opzij en bak je daarna de ajuinpartjes in de wok met eveneens wat olie tot ze glazig zijn. Voeg opnieuw het vlees toe en daarna de spinazie tot hij geslonken is.

Ik serveerde dit met tagliatelle, maar rijs of andere pasta is eveneens mogelijk!

Smakelijk!

Culinair

Det har varit en ganska lång vecka med sena dagar, men det känns också som om jag fått mycket gjort på jobbet vilket givetvis är kanon. Imorgon är det ju fredag och då går allt mycket lättare bara för att man vet att det är helg

Jag ÄLSKAR kinamat och gillar att beställa det som hämtmat ibland. Dock har jag haft lite problem med att efterlikna t ex “Biff med bambuskott” så att det smakar som på kinakrogen. Härom dagen exprimenterade jag och gissa om jag blev lycklig när jag faktiskt lyckades med en gryta som är snarlik det man äter på kinakrogen! Så sjukt gott att jag skulle kunna äta det hela veckan.
Snäll som jag är delar jag givetvis med mig av receptet

Asiatisk gryta – Teriyaki style
(4 personer)

400 g strimlad lövbiff
3 msk hoisin sås
1 rödlök
1 purjolök
10 färska champinjoner
100 g sockerärtor
3 dl blandade wokgrönsaker
8 dl köttbuljong
1 msk kalvfond
1 msk kinesisk soya
4 msk teriyakisås
Ev Maizenaredning

Gör såhär:
Hetta upp en stekpanna och stek lövbiffen i omgångar.
Lägg över i en stor gryta.
Skala och hacka rödlök och purjolök.
Dela champinjonerna och fräs dem snabbt i olja tillsammans med wokgrönsaker, purjolök och rödlök.
Lägg sedan grönsakerna tillsammans med köttet.
Häll i de övriga ingredienserna och låt puttra ca 10-15 minuter.
Red eventuellt av grytan med maizenaredning och servera sedan med ris eller nudlar.

Vansinnigt gott och jag skulle helt klart kunna använda kyckling eller äta den helt vegetarisk för såsen är nästan det godaste. Testa! Ni blir inte besvikna om ni gillar kinamat

Förresten! Nån mer än jag som ska spana in “Kniven mot strupen” på TV3 ikväll? Matprogram såklart!

Kram Karin

Yesterday evening my friend took us out to dinner at Berco’s, the Chinese and Thai diner at Sector-53, Gurgaon. The restaurant, located on the 2nd floor of Central Plaza has an open air terrace and an air conditioned section. Staff, clad in purple collared black suits was mostly from North East India. We originally intended to dine in the terrace, but later changed our mind and sat indoors. The brown high back chairs were comfortable. At 7.30 PM the restaurant was practically empty. But, by the time we rose to leave at 9.30 almost all tables were taken.

There was a slight nip in the air and we decided to kick start our culinary adventure with Tomato and Seafood soup. For hors d’oeuvre we ordered Lotus Stem Honey Chili, Singapore Wok Style Fish and Chicken Fried Wonton. Lotus Stem Honey Chili was outstanding and the Tomato Soup was good. However, Seafood Soup and Fish were disappointing. The soup had a disconcerting odour and Wok fish was salty. The Chicken Wonton was ordinary. To relieve the gloom, we made intermittent forays to scoop thin oval slices of lotus stem on our plates.

After that dismal start we decided to forgo our designs on fish and stick to vegetables and the eternal favourite – chicken. Our cautious choices for main course were Chicken Rice & Noodles Shanghai Style, Berco’s Special Noodles (vegetarian), Seven Treasure Vegetables in Creamy Garlic Sauce and Thai Green Curry (vegetarian). The seven treasure vegetables, stir fried broccoli, button mushroom, baby corn, yellow, red and green pepperoni and celery soaked in thick sauce and served in an oblong tray was exceptional. Thai green curry and chicken noodle were nondescript. Berco’s special noodles was anything but special!

This mixed epicurean bag eventually cost us Rs.1465.00 (inclusive of taxes) among 3 people – which is slightly on the higher side considering the quality of food even though the portions were decent. Can’t say the restaurant is a gastronomic delight, but it is worth trying. Before you go, ask around. We’re sure this place can offer excellent value for money, if you are able to make the right choices. Our rating is 6 out of 10.

Q3 upgrades Saturday 21 November and the * ‘New’ ISI Web of Knowledge Version 5* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mimas are pleased to advise of the latest Q3 upgrade to ISI Web of Knowledge, version 4.7 which has been scheduled for Sunday, November 22, beginning at 14:00 GMT (9:00 EST).

In addition to this release, Endnote Web and ResearcherID will receive their Q3 upgrades. Please note, A more substantial downtime is required for EndNote Web starting on Saturday November 21, 2009 at 02:00 GMT (Friday, November 20, 2009 at 21:00 EST) ending by Sunday, Nov. 22, 15:00 GMT. (10:00 EST)

* ‘New’ ISI Web of Knowledge Version 5*

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

A production release of ‘ISI Web of Knowledge Version 5′ will also be made available at this time, although not a full release it will allow a preview of the new version with many exciting enhancements, and more to follow in 2010.

Users will have parallel access to the ISI Web of Knowledge version 4.7 and the production release of the ‘NEW’ Version 5.

Following the Web of Science Enhancement Committee – Thomson Reuters have released a PowerPoint presentation of all the Q3 enhancements, future enhancements and full details of WoK version 5 planned for 2009 – 2010 at:

http://wok.mimas.ac.uk/support/documentation/presentations/wosec271009.ppt

WoK Version 4.7

* Upgraded Operating System and Browser support.

* Refine / Analyse Funding Agencies.

* Analyse by Grant Numbers.

* Access to the new WoK Environment.

‘New’ WoK Version 5. Updates and Plans 2009 – 2010.

Briefly benefits include Enhancements for:

* Searching.

* Display.

* Analyse.

* Citation.

* Record Management.

To mention a few,

* All database search results can be refined by product.

* Elimination of “Stop Words”.

* Lemmatisation, e.g. tooth will also find results for teeth.

* Full hit counts.

* Left hand truncation – no need to precede the wildcard with 3 characters

* Full author name searching

Releases through 2010 will add:

* Remaining Web of Knowledge Content, (access – may depend on subscription).

- Medline, Inspec, CAB Abstracts, …

* Remaining WoK 4 “Parity” Functionality.

- Alerts, Search Aids, Search Highlighting, …

* New Unique Functionality

- Search and Display ResearcherID numbers, Spell Checking, RefWorks Export, …

If you have any questions or simply wish to give us your feedback on the enhancements, please contact the helpdesk at: wok@mimas.ac.uk

so, i had a bunch of different greens that i wanted to make sure to use. i had tot soi, sort of like a smaller version of bok choy, broccoli leaves, and kohlrabi leaves.

i love stir frying greens… i really don’t like the idea of boiling them. the basic strategy, which i’ve probably referred to before, is to put in the toughest/stemmiest parts first, and throw in the tender leaves at the end. so this time, the stalks of the broccoli leaves went in first, into the wok with a mixture of olive oil and toasted sesame oil over high heat. i let these cook for a little bit, and covered the wok for a bit to let them steam, before i threw in the rest of the broccoli leaves and the kohlrabi leaves. last, i threw in the tot soi, because it was really small and delicate, could definitely even be eaten raw.

after stirring pretty constantly to help the greens reduce in volume, i poured in a little beef broth and ponzu sauce (a japanese soy sauce with citrus and other flavors). overall i probably added 1/4 cup of liquid, because i didn’t want to boil them. i also sprinkled on some garlic powder and salt. i stirred this until most of the liquid was gone, then covered for a bit to make sure all the leaves got cooked through before removing the lid again. i added some spicy mustard and sriracha sauce and kept stirring. then, i threw in my leftover quinoa from last night and continued stirring until everything was heated through and there wasn’t much liquid in the pan.

everything turned out well! it’s still crunchy, but tender and not hard to eat. the flavors all worked together well, and i like that each green lends a slightly different flavor. and there’s even protein from the quinoa

the moral of the story? eat your greens! up until recently i’d really never used cooking greens, and i usually preferred spinach raw, so i was a little intimidated the first time i got some cooking greens. now i’d say i’m pretty comfortable stir frying, and it’s a really quick and easy way to eat tons of greens. like, my entire wok was full to the brim when i first put them in, but it reduces down to a pretty small volume. so definitely experiment for yourself!

En el marco de los servicios de valor añadido que ofrece el acceso a la licencia nacional de la Web of Knowledge, la FECYT pone a disposición de la comunidad científica e investigadora española, un nuevo módulo de formación on line. El objetivo de este modulo es ofrecer un conjunto de seminarios en tiempo real que aporten información paso a paso al investigador, sobre el uso de las bases de datos.

Este tipo de seminarios va a ir acompañado de:

- Hojas de producto que ofrecen una breve descripción del curso.
- Un material de apoyo en formato power point.
- Una sección de cursos grabados, donde se colgarán una selección de los mejores seminarios impartidos de cada base de datos.
- Un nuevo material novedoso en formato flash que permitirá al usuario disponer de unas píldoras informativas sobre temas concretos de los seminarios on line. Disponible a finales de diciembre.

El plazo de registro para poder realizar está abierto. Para poder registrarse debe realizar lo siguiente:

1. Acceder a nuestra url http://www.accesowok.fecyt.es/cursos/online.html y pinchar en la sección Calendario que se encuentra en la parte inferior de la página.
2. Elegir el curso al que desee asistir del listado que se le mostrará en pantalla, con la información de la  fecha  y la hora en la que se impartirán.
3. Pinchar en el enlace existente para registrarse “Para proceder con el registro de los siguientes cursos pulse aquí”.
4. Pinchar en el enlace Registrarse del curso elegido y rellenar el formulario que se le muestra en pantalla solicitando sus datos
5. Recibirá a continuación un mensaje en su correo del sistema Messenger@webex.com confirmando su registro y informándole de los pasos a dar el día del curso

Para cualquier duda o consulta puede enviar un mensaje a formacionwok@fecyt.es
Para la realización de estos cursos es necesario disponer de un pc con altavoces y/o teléfono

El listado de cursos que se van a impartir es el siguiente:

Seminarios generales

Listado de seminarios de contenido general en el uso de cada una de las bases de datos, junto con una hoja de producto que a modo de guión informa sobre los contenidos de cada seminario, objetivos y una breve descripción de los mismos.

• Web of Knowledge
• Web of Science
• Current Contents Connect
• Journal Citation Report
• Essential Science Informacion
• Derwent Innovation Index
• Medline
• End note Web

Seminarios de contenido específico

• Selección de publicaciones
• Vigilancia Tecnológica
• Evaluación del impacto científico
• Personalización de WOK
• JCR y otros factores de impacto
• Estadísticas de uso
• Búsqueda en metabuscadores

A Caveman’s take on a classic Thai dish. Besides, I had to give you something to put the Thai Table Sauce (Nam Pla Prik) on!

INGREDIENTS

4 Chicken Thighs or 2 Large Breasts
1/4 lbs. Fresh Green Beans
1 Small Crown of Broccoli
1/4 Sweet Onion
4 Tbsp. Cooking Oil
3 Tbsp. Thai Red Curry Paste
1 Tbsp. Sugar

RECIPE

Skin, then bone chicken and cut into bite sized pieces (approximately 1 square inch).

Chop all veggies into bite sized pieces.

In a Wok or Stir Fry pan, heat oil over a medium high flame. Add curry paste and stir fry for about 3 minutes.

Add sugar and stir in well. Then, add chicken and cook until almost done, stirring often.

Add broccoli and green beans and stir fry for 1-2 minutes. Don’t over cook the veggies, or they get too soft and lose much of their nutritional value.

Add onions and stir fry an additional minute.

Remove from flame, and serve with steamed rice and Thai Table Sauce (Nam Pla Prik).
HINT #1: If this condiment is too spicy for you, just use some plain Fish Sauce to add some additional flavor.

NOTE: Traditionally, this dish is made only with green beans and meat, but I like throwing in the broccoli and onions for added flavor and complexity. This dish can also be made with beef, pork, lamb, shrimp or tofu! While you can make your own curry paste, there are several authentic canned Thai pastes available that are great. Trader Joe’s has a decent one (in a small bottle), too.
HINT #2: If making this recipe with tofu, be sure to lightly brown it in the Wok with a little oil before adding it to the curry paste, oil and sugar.

Prep Time = 15 minutes
Cook Time = 15 minutes
Serves 4

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Eazie is een fastfood restaurant in Leiden en Den Haag. Hoewel het geen vegetarisch bedrijf is, kun je er toch heel goed plantaardig eten. Zo laten ze je je eigen wokmaaltijd samenstellen van tofu, groenten en saus in combinatie met rijst, noodles of een wrap. Wat betreft de woksauzen zijn er drie opties, namelijk de Japanese Teriyaki, Sweet and Sour Sauce en de Garlicious Sauce. Er zijn dus genoeg variaties mogelijk!

In de restaurants staan tafeltjes waar je rustig je maaltijd kunt eten, maar afhalen is ook goed mogelijk. Hierboven zie je een afhaalmaaltijd van udon noodles met tofu, zoetzure saus, broccoli, sperziebonen, taugé, paprika en ananas. In de beker zit vers (en heerlijk verfrissend) aardbei-sinaasappelsap.

Naast wokmaaltijden heeft Eazie onder andere ook tomatensoep:

Zoals je in het menu kunt lezen wordt deze soep normaalgesproken geserveerd met een “smaakvolle topping” bestaande uit kip, bosuitjes en taugé, maar als je bij de kassa vraagt of ze de kip eruit willen laten is dit gerecht volledig plantaardig!

Voor meer informatie, prijzen en het menu kun je terecht op de website.

~ Bonnie

This lady is t-i-r-e-dddddd today… why you ask?!?!

Well, let me just start off this post with this lil’ funny for you friends….

Last night, my 12 year old boyfriend went to GameStop @ midnight to wait in line for some supposed superfabulous-life changin video game (yes, we had preordered and prepaid weeks ago, including the NIGHT VISION GOGGLES really?).  So needless to say I didn’t get to bed til he came back home & woke me up to show these fine goggles off.  I mean seriously people?

Then I was again woken as the sun was rising at 6:30am when he was COMING TO BED!!!!  He stayed up and played this thing all night online with his fellow gamin’ buddies, the living room looks like a tornado hit it (energy drink, food wrappers, beer bottle gahhh boys) and he is taking today off to sleep & continue playing more.

One thought on all this:  I think this is just something that me, as a woman, will NEVER UNDERSTAND.

WOW. 

So that’s how my day started.  Late bedtime + waking me up early = grrrrrr

UPDATE:  Just received a text from sleeping beauty (I am assuming he has arisen from his slumber) saying “Sorry the place was a mess this morning, but I picked it up! Love u!!”  Gotta love him?

Anywho, got to work early since I got up nice and early (ehhh hmmmm) and proceeded with my workday.  Took a quick break before lunch to mail a special foodie package to my fave homegirl and then got to my lunch!!

At least it was a good lunch day!

Sweet & savory salad from last night

Turkey, swiss & best mustard evah sammie

New (to me) Chobani blueberry flavor!

and maybeeeee some unpictured delicious M&M’s   oooops!

After work today I am

• (1) nervous to go home and see what tornado has rolled through our house during video game extravaganza 2009
• (2) planning a quick upper body workout since tomorrow a.m. is heavy on the cardio
• (3) pulling out the trusty wok for some stir fry!

We have tomorrow off work (yipppeeeeeee!) so hopefully I can catch up on some sleep tonight

Tomorrow I have plans to hit up a CardioInterval class at the gym in the morning, my fave instructor is teaching (!) and to attempt to do a whole chicken in the crockpot…. adventures !

We interrupt your regularly scheduled blog post for a pic of this yummy lookin’ din that fanatic-Mom threw together on Sunday – is she the cutest or what?!

Tilapia Vera Cruz – modified with less oil/butter from this guy’s recipe (wonder where I get it from ) Go Mom!

2 questions for you friends before I go:

1) For you other friends with the day off tomorrow, what kind of fun things do you have planned?!

2) Does anyone else have a boyfriend that plays video games & have you come to terms with this fact   Snob Steph factor update:  I never thought I would be able to date someone that played “nerdy” video games (who am I to talk.. ehh hmmm computer CPA nerd self!), however I am learning that they are really not that big-a-deal!  Slap my hand for rudeness!

Alrighty friends, I’m off to tackle what’s left of this workday – hope you enjoy yours as well and see ya tonight

Verse groentjes, wat inspiratie en zin om te koken. Deze drie elementen leidden tot dit receptje
Makkelijk te maken in een wok!

Dit recept is voor 2 personen.

Bereidingswijze:
- +- 250g kalkoenreepjes
- 100g spekblokjes
- 125g rijst
- 2 wortels
- 1 paprika
- 1 el peterselie
- 1 teentje look
- 1 ajuin
- arachideolie-olie
- 1 bouillonblokje (kip of groenten)

Kuis de wortel en snij de wortels in dunne schijfjes. Kuis de paprika en snij in blokjes. Snipper de ajuin fijn.
Bak de kalkoenreepjes mooi bruin aan in wat olie .
Haal de reepjes uit de wok en bak de spekreepjes aan (geen extra vetstof toevoegen!) en haal ze daarna uit de wok.

Bak de ajuin in wat olie mooi glazig en voeg er de look, wortelschijfjes, paprikablokjes en peterselie aan toe.
Voeg de 125g rijstkorrels hieraan toe. Voeg water toe tot alles onderstaat en kruimel het bouillonblokje erover.

Laat pruttelen op zacht vuur onder deksel tot de rijst het water heeft opgenomen en de rijst gaar is (als je merkt dat er geen water meer aanwezig is en de rijst niet gaar is, voeg dan nog wat water toe).

Als de rijst gaar is, voeg je de kalkoenreepjes en de spekblokjes aan het geheel toe en kan alles netjes mengen zodat het vlees de warmte opneemt.

Smakelijk!

so i had some veggies i needed to use up, namely cauliflower, carrots, and kohlrabi. i’d never used kohlrabi before, but a quick google reavealed that it could probably be stir fried, and i tried a little and i thought it would mesh well with cauliflower.

one of my first thoughts with cauliflower was curry, and the carrot only served to strengthen that idea, so i went with it. i peeled the kohlrabi and chopped it into slices about 1/4 inch thick and threw it in the wok with oil over high heat. i added garlic powder, cumin powder, curry powder, and cayenne pepper powder and stirred it around. since the kohlrabi was pretty hard, about the consistency of a raw potato, i put it in a few minutes before everything else to make sure it got done.

next, i threw in the chopped up cauliflower and carrots, and then onions and continued to stir fry this mixture. when all of the vegetables seemed reasonably done, i threw in a little butter, salt, and fresh minced ginger and stirred for another minute or so before removing it from the heat.

i have to say i like it a lot and it makes me want to try more things with kohlrabi. its slightly crunchy, but tender, and has a sweet flavor that goes really well with the curry.

Wokad Fågel

Wok har varit en favorit i mitt kök i många år. Ett snabbt och lättlagat sätt att ta vara på diverse olika grönsaker. Fläskkött, kyckling, biff, älgkött eller kalkon, det mesta passar till wok. Förr var det ofta äggnudlar till, men en kålsallad funkar bra i stället, om man vill dra ner på kolhydraterna.

Jag var också en storkonsument av Sweet Chili, men har slutat med den eftersom den nästan bara består av socker. Jag testade med citron och plommon till dagens wok, det blev fräscht. Sötman från plommonen, tillsammans med syran, lyfte rätten.

Sen jag slutade med alltför mycket socker/mjöl/snabba kolhydrater i maten, har min Fibromyalgi blivit så otroligt mycket bättre. Nu har jag varit en månad i värmen här i Turkiet, det är en riktigt hälsoresa den här gången.

Så här värkfri har jag inte varit på många år. Det är bara vid snabba väderväxlingar till lågtryck som Fibron visar sitt fula ansikte. Men för det mesta är det sol och glatt humör som gäller.

Kalkonwok med syrlig sås

200 gr Kalkonbröst

Saft och skal från en Ekologisk Citron

1 msk Olivolja

1 tsk Granatäppelvinäger

1 krm Worcestersauce

2 Plommon

1 liten Morot

5 cm Gurka

1 grön Turkisk Paprika

3 Knipplökar

2 dl Grädde

Smör

Havssalt och Chili

Strimla köttet i tunna skivor. Blanda med citronsaft och skal, olja, vinäger och Worcester. Låt dra en stund. Skär under tiden grönsakerna i bitar och plommonen i klyftor.

Börja med att steka morötterna i smör, flytta sen över i en gryta. Stek sen paprika, lök, gurka och plommon efter varann i pannan.

Skölj ur pannan, fräs på smör och stek köttet i 2 omgångar, häll på marinaden när det tagit färg. Häll över i grytan, låt allt få ett uppkok och rör ner grädden. Låt puttra några minuter.

Rödkålssallad med Hasselnötter och Granatäpple

¼ Rödkålshuvud

½ dl hackade, rostade Hasselnötter

2 msk Granatäppelkärnor

2 msk Kallpressad Olivolja

1 tsk Granatäppelvinäger

Havssalt

Strimla rödkålen fint, krama den lite med fingrarna, så blir salladen saftigare. Blanda med olja och vinäger. Rör ner granatäppelkärnor och nötter och servera till woken. Det här är en sallad Du kan testa till Julbordet framöver också, passar fint till skinkan.

When I visited my mom in Phuket in March, I  dropped by to see her everyday for her home cooked meal. I didn’t plan to tape this video with Kabocha and pork, but at that moment, I wanted to record her cooking and share it with my students. My mom loves to surprise me with my favorite childhood dish. And she knew best. I love her recipe with shrimp paste but you can omit it and use fish sauce and soy sauce instead to give it a flavorful salty flavor.  Shrimp paste, soy sauce and fish sauce are Thai umami. http://en.wikipedia.org/wiki/Umami.

Phad Namtao Moo
Stir-fried Kabocha Pumpkin with Pork

This recipe combines pumpkin with pork – and it may not seem like one that appeals to you at first.  Think of it as mashed potato with chicken broth next to pork chop gravy. The Kabocha melts in your mouth with a sweet taste and creamy texture. The shrimp paste leaves a hint of  saltiness to contrast the sweetness of Kabocha, and the fried garlic enhances the flavor. Be adventuresome  and try this as a side dish with steamed jasmine rice and curry dishes.

3 tablespoons canola oil
3 cloves garlic, peeled and sliced
2 teaspoons shrimp paste or 2 tablespoons fish sauce
¼ cup minced pork
3 cups Kabocha pumpkin chunks, seeds and skin removed
½ cup water or more as needed

Heat a wok on high heat, pour in canola oil and stir in garlic. When garlic is yellow, stir in shrimp paste and pork and cook until fragrant. Stir in Kabocha and add water to reach the top. Stir well, cover and let it cook until Kabocha is cooked in the center. Test by pressing a fork against Kabocha; it should break easily. You should taste a balance of salty and sweet from Kabocha.