Assistance, Triangoli, Themed Colours, Yorkshire Pudding.

Just listening to the radio, we have it on most of the day, and the DJ was saying how the station is part of the community. That's true enough, when I told friends on Facebook that I had my carotid problem, this same DJ, Randolph Johnson, emailed me and asked if there was anything he could do. I was touched, thought it was wonderful. Don't get me wrong, I thought it was wonderful of my friends too, but totally unexpected from RJ. This is the same guy I talk to when I give recipes on the radio now and again.

Our local supermarket has a brand called President's Choice or PC. One thing they started doing a while back was selling fresh pasta and then came Triangoli which is triangle shaped ravioli. We keep them because they taste good and make a quick meal. The one's we usually buy are black mushroom and truffle stuffed. Then they have the Puttanesca which are half shell shaped and yesterday I discovered asparagus ones. Whooppee - you know I had to buy them to try. There are other flavours available. including pumpkin which I thought weren't too bad but Matt didn't care for. They only take a few minutes to cook and you can serve them plain, sprinkled with olive oil or with Parmesan or add a sauce like Marinara. They are good any of those ways. They only take a few minutes to cook. I keep them in the freezer and from frozen they only need 5 minutes in boiling water.

I have had so many recipes come in lately for red, white and blue foods for Independence Day. I wondered, in fact, how many people do bother with such things. I certainly wouldn't. We don't have a similar celebration in the UK (or didn't) but of course our colours are also red, white and blue and I cannot imagine bothering to make a dessert, for instance, in these colours for any occasion. Mind you I don't wear red and white on Canada day either and I have not seen any foods specifically in red and white for Canada Day entertaining. Strawberries and cream fits the bill doesn't it?

By the way, because several people said the Yorkshire Puddings looked like popovers I Googled and

found out that the batter is similar to that of Yorkshire Puds but they are apparently served with sweet fillings whereas the English variety are usually savoury and served with roast beef although at school we were often given Yorkshire Pudding covered in Golden
Syrup for dessert, I loved it. The puddings I was used to in the UK were not made individually but in one dish as in the picture. I'm not sure where the idea of making them in muffin tins came from, the States perhaps? But these were the kind which were put underneath the roast as it cooked and absorbed the meat juices and were then served prior to the meat course. The person who could eat the most pudding could have the most meat - obviously they were too full to eat much meat. Poor families used this ploy. They also made puddings with all roasts, not just with beef, as a way of filling everyone up. Personally I don't like my savoury Yorkshire Puds with anything on them, like gravy for instance. You will see in the pic that the gravy is only on the meat although I don't mind it on the veg. But NOT the potatoes or the puds.

Here's an easy one from Kraft Kitchens.

PHILADELPHIA-OREO No-Bake Cheesecake

Can you believe you need only six ingredients to get to no-bake OREO cheesecake bliss? Really, it's true!


36 OREO Cookies, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

2. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP and chopped cookies; spoon over crust.

3. Refrigerate 4 hours or until firm.

Servings: 16

Source: Kraft


Have a great day
 

Shopping, Bowling, Surgery,

Matt went to do his Wednesday shop on Thursday morning. He said the store was in a mess so couldn't find most of the things he wanted. There weren't even any bananas in the store. We went in on our way home from bowling to get everything left out. One thing I did want was frozen Yorkshire Puddings as I am planning a roast beef for Saturday. We were both running around the store looking for them and finally were directed to the bakery. I then remembered, that's where I found them last time. Although I had forgotten. They used to be somewhere else in the store. Can't have roast beef without Yorkshire pud after all and these days I am way too lazy to make it myself. Mind you my mother reckoned I made lousy Yorkshire puds. Mine were too crispy which is how I personally like them, but......

League bowled on Wednesday and didn't bowl very well. Bowled again on Thursday and had a couple of excellent games. Typical when it doesn't matter. Matt is having another bad week and is a tad down about it. Not knowing if and when I will have to stop bowling for an operation or something, I decided to save this game for a bowl ahead. Which reminds me, I checked that the surgeon has had my referral. His office has but he is on vacation, naturally! The secretary said depending on the seriousness he was working on 2 months at the moment. With any luck, he will consider my blocked carotid a reasonably urgent case.

I love the recipes I get from Mushrooms Canada. Here is the latest one.

Ginger Wasabi Pickled Mushrooms 

by Family Feedbag

Yield: Two 500 mL (2 cup) jars 

Make these pickled mushrooms in a ginger wasabi brine ahead of time, letting the flavours mingle before eating. Use them to add a touch of drama to an appetizer table or Sunday brunch.

Ingredients

1 ½ lb (675 g) white mushrooms
2 bird’s eye chili peppers
2 bay leaves
1 tsp (5 mL) yellow mustard seeds
1 ¼ cups (300 mL) unseasoned rice vinegar
¼ cup (60 mL) soy sauce
1 tsp (5 mL) sesame oil
1 tsp (5 mL) wasabi powder
1 tsp (5 mL) grated fresh ginger

Method
1. Rinse the mushrooms well under cool running water. Leave the small ones whole, chopping the larger ones into bite-size pieces.
2. Bring a large saucepan of water to a boil over high heat. Add the mushrooms and cook for 5 minutes, stirring occasionally Drain (you can keep the mushroom water for making soups or noodle dishes).
3. Meantime, in each of two 500 mL (2 cup) jars, add 1 bay leaf, 1 bird’s eye chili and ½ tsp (2 mL) mustard seeds (if you’d prefer, you can combine the ingredients in one 1 L (4 cup) jar or a medium mixing bowl instead). Distribute the mushrooms equally into the jars.
4. In a small mixing bowl, whisk together the rice vinegar, soy sauce, sesame oil, wasabi and ginger. Pour over the mushrooms.
5. Cover and refrigerate for up to 1 week.

Have a great day