Thursday, June 28, 2007

Food Stuff Consumption And Miscellany

Wednesday, June 27, 2007

lg coffee
1 sausage/egg/cheese on longroll sandwich
1 bottle of water (16.9 fl.oz.)
2 pints of lager
1 can of coke (12 fl.oz.)
1 warm roast beef (mayo/horseradish/lettuce/tomato) on kaiser roll sandwich
sm side of potato salad
1/2 sliced pickle
dbl espresso
sm sample of hot sausage on cut longroll bread with mustard
1 sample tortilla chip with mixed artichoke/spinach type topping/dip
2 pints of lager (royal/imperial)
2 corn tacos (meat/cheese/lettuce/tomato)
2 bottle of lager (diff. location)
pack of cigarettes

Music: Stephen Malkmus :: (Nine Unreleased) Live Jams

Food - Two Recipes:

Steamed Asian Buns

Makes up to 16 buns

For the dough:

>>3 cups all-purpose flour
>>1 tablespoon baking powder
>>1 tablespoon confectioners' sugar
>>1 tablespoon vegetable oil
>>3/4 cup warm water

For the filling:

>>2 teaspoons sesame oil
>>1 pound shiitake mushrooms, chopped
>>1/2 large clove garlic, crushed
>>1 tablespoon sugar
>>4 tablespoons peanut butter
>>1 tablespoon hoisin sauce
>>2 tablespoons sweet chili sauce
>>2 tablespoons chopped fresh cilantro

1. For the dough, stir the flour, baking powder and sugar in a bowl. Stir in the oil and water to make a soft dough; shape into a ball. Knead on a lightly floured surface until smooth and pliable, 3 to 4 minutes. Return to the bowl, cover with a towel, and let rest 10 to 15 minutes.

2. For the filling, heat the sesame oil in a wok or skillet, add the mushrooms and garlic, stir-fry for 2 to 3 minutes. Add the remaining 5 ingredients, mix well and cook until thick and sticky. Remove to a bowl to cool.

3. Roll the dough flat. With a 3-inch cookie cutter, cut up to 16 rounds. Roll or hand-flatten each round thin. Place a generous tablespoon of filling in the center of each, gather up the edges and twist firmly to secure the filling. Put the buns (twist up) in a foil-lined bamboo steamer. Be sure they don't touch. Steam over a pan of simmering water until firm, about 15 minutes. Serve warm.

Note: The recipe says it makes 16 buns; we got 12 with filling left over to freeze for use later.

Per serving (based on 16): 141 calories, 4 grams protein, 22 grams carbohydrates, 3 grams sugar, 5 grams fat, trace cholesterol, 108 milligrams sodium, 1 gram dietary fiber.

courtesy: - Pure Vegetarian by Paul Gayler, (Kyle Books, 2006) and Philadelphia Inquirer (6/28/07)

Potato "Dosadillas"

Makes 4 servings

>>1 tablespoon extra-virgin olive oil
>>2 tablespoons minced scallions or onions
>>2 cups mashed potatoes (see Note)
>>1/2 cup frozen baby peas, thawed
>>1 1/2 teaspoons curry powder or paste, or to taste
>>4 large whole wheat tortillas

1. Heat the oil in a small skillet. Saute the scallions until soft. Add the potatoes, peas and curry and mix well. Cook until hot. For a spicier mixture, add more curry.

2. Spread the mixture evenly over half of each of the tortillas. Fold the tortillas and heat them, two at a time, in a large nonstick skillet or griddle over medium heat. Cook, turning once, until lightly browned on both sides. Keep them warm while cooking the remaining dosadillas. Eat them with your hands or with a knife and fork.

Note: My kids loved these but suggested buttering the tortilla and adding more butter to the mashed potatoes.

Per serving: 297 calories, 10 grams protein, 55 grams carbohydrates, 3 grams sugar, 5 grams fat, 2 milligrams cholesterol, 336 milligrams sodium, 6 grams dietary fiber.

courtesy - Quick-Fix Vegetarian by Robin Robertson (Andrews McMeel Publishing, 2007) and Philadelphia Inquirer (6/28/07)

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