Author Archives: CarolCooks2

About CarolCooks2

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing. This is now taking me into other areas like deforestation, chemicals and preservatives in the food chain. Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Eat Smart, Eat Healthily and lose weight…Fads out… common sense in…

Good morning everyone…I think after all these wacky diets and yes I have another one for you today…Just so it highlights the lengths some people go-to for a quick fix…Quick fixes never work…All of us here are in for the long haul…It stays off…FACT…We love our food…FACT…We limit but not exclude completely some food…FACT…I  ♥ Fudge… A DEFINITE FACT…

In answer to the question about substituting coconut oil in a recipe…This is what Victoria or Tori as I know her said…

I know I’ve heard rapeseed oil can be used in place of coconut oil in some recipes. I don’t know from personal experience, but I’d definitely say it’s an option. Don’t know if that helps, but just thought I’d put my two cents in, in case it does help.

Thank you, Tori…Tori also has recently converted to a Vegan Diet and made this plea…

By the way, I’m making a point of cooking most of my food myself, and have recently moved to a vegan diet from a vegetarian one. I’ve found plenty of meal inspiration, but am always up for more, so if you ever make things that are vegan-friendly, I’d really appreciate those recipes.

Although I am not vegetarian or vegan I do make meals which could be eaten by either…I love vegetables and do make meat-free dishes BUT if anyone has some ideas please share as I know Tori would be grateful and I will give you credit as always…x

Die(t)…Is a word we don’t use here…I believe that everyone is entitled to eat and choose their food as they like …I do however believe we need balance in our diets and need to fulfil our bodies needs to ensure we run at optimum health…

car bonnet open

We wouldn’t put petrol in a diesel engine, would we??? The car would splutter and then quite frankly come to a halt…It would stop…It would not work…

All these faddy eating plans are the same …Some may be a quick fix…Most are not sustainable they are too restrictive and many long term are downright unhealthy and will cause us problems…

Interestingly Sally posted an update on diets and one of the most popular eating plans at the moment came under fire it is not healthy …It is not proving good for our long term health…Ricketts is back…Many preventable diseases which I thought because of increased nutrition were gone…Because of these silly restrictive diets, many people follow are back!  This should not be happening…

There have been some studies that have identified that there is an increase in nutritional deficiency in the diet and here are three articles that are worth reading.

So please if for nothing other than to prove to yourself that the eating plan you are following is good for your health long term…I don’t know about you but I would like a few more years on this earth and be as healthy, happy and mobile(ache-free) as I can be given my advancing years…x

Recipe Corner:

Let’s Cook!

Onions stuffed with sun-dried tomatoes and cheese…Yep, this is one of my meat-free days…If you are following a vegan diet then swap the feta for vegan cheese and an egg substitute.

STUFFED ONION

Ingredients:

  • 4 large onions.
  • 150 gm goats cheese or Vegan cheese.
  • 50 gm fresh breadcrumbs ( I use olive oil breadcrumbs)
  • 8 sun-dried tomatoes in oil chopped and drained. I am lucky that I live somewhere nice and sunny so I can sun dry my own tomatoes please click here to see how.
  • 2 tbsp oil from the sun-dried tomatoes
  • 1 small egg, beaten
  • 3 tbsp toasted pine nuts
  • 2 cloves of garlic chopped
  • 1/2 Tsp chopped fresh thyme
  • 1/2 Tsp chopped fresh parsley
  • Salt and ground black pepper to taste.

Just reading that list of ingredients makes my mouth water….I am salivating.

Let’s Cook!

Add the onions in their skins to lightly salted boiling water and cook for 10 minutes. Remove the onions from the boiling water, drain and cool. When they are cool enough to handle cut in half and remove the skin.

Using a small dessert spoon scoop out the centre leaving a thick outer layer.. 3 layers is sufficient.

Reserve the flesh for later.

Pre-heat your oven to 190C/375F

Place the onion shells in an oiled ovenproof dish.

Add all the other ingredients except for the tomato oil and pine nuts to the scooped-out onion flesh and season well. Stir in the pine nuts.

Divide the mix between the 4  scooped out onion shells and cover the dish with foil.

Bake for 20 minutes, remove foil and drizzle with the sun-dried tomato oil cook uncovered for a further 25-35 minutes until bubbling and cooked.

Baste occasionally during cooking.

And smell…. your kitchen will be filled with such a lovely aroma and even those who are not onion lovers will be salivating…I have had many a convert to this dish.

It is lovely just served with warm bread or as a side to some lovely grilled sardines.

Now all of those ingredients have amazing health benefits.

Some lovely variations to this recipe include using Feta cheese instead of goats cheese and substitute mint and pitted green/black olives instead of the other ingredients for a real Mediterranean taste. Just stir into the scooped onion mix, you could also add some currants or sultanas.

If you don’t want sun-dried tomatoes and pine nuts use 75 gm chopped walnuts add them to the scooped-out onion mix add 115 gm chopped celery and cook in a tbsp oil until the celery is soft and put in the onion shell.

Experiment by substituting your own favourite ingredients that is what cooking is all about.

Enjoy!

Wacky Diet Corner…Clay Eating…

Clay eating is a culture in some parts of the world…But when Celebrity’s start endorsing such eating habits to me it starts down a slippery slope…

Drink 1/2 tsp of clay in 8 oz of water a day…Why? It supposedly binds other materials in the body and gets rid of negative isotopes…This is a bogus medical claim…Our kidneys and liver do not need help processing toxins…

This is what people thought…

Personally…Would you? Do you?

My healthy eating is going fine…It seems like I hover and on average lose about 1lb every 10 days…I do think cutting right down on alcohol has made a huge difference to me…I sleep much better and feel much better even my son told me to slow down when out walking the other day…haha…these young ones can’t keep up…But then I can lay claim to having completed a marathon in my younger days he can’t and for those of you who are not sure…That’s 26.2 miles…

Next week bets are off in this house as I am going on a girlie few days to Pattaya…My other half and son think I will be going on a binge…I have been away and only last week met up with some friends for dinner and a drink and boy can they drink…I am not righteous I couldn’t what I wanted to drink so stuck with water…It doesn’t bother me any more …But I did have one sundowner last night…I just pace myself and I did find…

Confession time peeps…Lindt makes a dark chocolate bar with mint creme…The first time I have seen it where I shop and probably will never see it again so I succumbed without a struggle…haha…I had the last two squares yesterday…Bliss…Dark chocolate with mint…x

I hope that you have enjoyed reading this and that it proves helpful to you in your healthy eating journey xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  MeWe

Carol is a contributor to the Phuket Island Writers Anthology: 

Connect to Carol

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Twitter

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Thank you once again for reading this post I hope you all have a creative week ahead x

 

 

The latest news on the environment and recycling…19th August 2019…

Monday…The start of another week …I have lots of good news for you this week and I am sure I can find someone to go into the Naughty Corner…and if they clean up their act and get it together I may even promote them at some point but they will have to prove they are worthy of a mention… 

There is much in the news lately about travel…About people who are talking about the enviroment quite publicly but are totting up those carbon footprints by their means of travel…

green foot prints eco system

What are your thoughts on this? Do you think about how you travel? But are a zealous recycler…How many of you have changed your mode of travel?

We have no car now…We travel by bus or walk…However, if I am taking a trip I generally go by plane…short journeys of about 1 and a half hours…Could I go by bus or train? I could…Would I consider the bus or train…I am considering the train…The buses are another story…The record for safe travel by bus is not good…here…

We could improve we are getting better so I really need to try harder…How about you?

train station

Image by victorsnk from Pixabay

Back to what are your thoughts do you think if we address carbon emissions in other ways that will work? Electric cars seem to be something which seems to be a viable option and more people are changing…

This post on train travel gives some great options…Click here…

What about planes are there plans afoot to reduce their carbon footprints ? would that raise fares? This is an interesting article on how if you have to fly you can reduce your carbon footprint and also it talks about ” Offsets” something I haven’t heard of before but it sounds interesting and something that all these frequent flyers and the jet-set could adopt or maybe they already do???

Zero waste in the home… How many of you can claim that title…I can’t… I try my best but am not yet completely Zero waste-free in my home…Are you?

Anne Marie has some brilliant ideas as to how we can go zero waste in 31 days…Please pop over and say hello and check out her ideas…

Can we help reduce greenhouse emissions with our food…?

That wedding breakfast last week…was an awesome way to show how waste food and food past its sell-by day can still be used and make some fantastic dishes which could grace any table as this wedding feast showed…

There are many similar schemes popping up all over the place…The rise of not-for-profit “pay-what-you-like” projects in the UK, which have been set up either to help people struggling to put a meal on the table or for environmental reasons.

It does, however, leave me asking how much waste food do we produce???

https://www.bbc.com/news/av/uk-england-leicestershire-48067194/how-much-food-waste-do-we-produce 

Or can an intelligent bin cut food waste…

The bin reads how much food you are wasting…

I think we all know that cows are a big source of Methane gas …Scientists now have discovered how to turn CO2 into oxygen…

 

The naughty Corner…

China (Coal)

China is the world’s largest producer and consumer of coal, and it shows in the results of the investigation by the CDP. According to the report, the coal industry in China was responsible for 14.32 % of the world’s GHG emissions.

What is China doing…China has already set out a target of ensuring its still-growing emissions peak by 2030, a target experts say should be met. Which means the highest point will have been reached and emissions will begin to fall.

However, Keohane vice president at the Environmental Defense Fund, a US-based environmental group. said the new emissions trading system could allow that peaking – essential if the world is to remain within the goals of the Paris agreement, to hold temperature rises to no more than 2 degrees C – Peaking could take place years earlier.

Thank you for reading this post I hope there was something that piqued your interest if you liked it please share or reblog, Thank you xx

About Carol:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use to have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology

Connect to Carol (Moi)

Blog
Twitter
Facebook 
Pinterest

Thank you once again for reading this post and if you love it please feel free to share or bookmark for later.  If you have any queries then drop me an email carolcookstwo@gmail.com  xx

 

 

 

 

 

 

 

 

CarolCooks2…Weekly Roundup…Schooldays, Salpicon and much more

Just in case you missed any posts this week…Or you like to do what I do and that’s snuggled down in my favourite chair and have a read…They are all here in one post so grab your favourite chair and a drink, settle down and enjoy…There are recipes, music and more…You could even add a healthy snack of popcorn, your favourite music and read…Enjoy!

lady eating popcorn-3281583_640

First up I was invited to share my schooldays over at the lovely Norah’s…I had to dig deep as my very early years apart from getting the sense of being happy I can’t remember teachers names…Obviously, that changed as I got older I hope you enjoy learning more about this (sometimes) opinionated whimsical English lady…x

Carol Taylor's thirst for learning and inquisitive mind

I have always loved this photo of me such peace and innocence on my face…

https://norahcolvin.com/2019/08/12/school-days-reminiscences-of-carol-taylor/

Monday...The official start of a new week saw lots of goods new in my weekly update of recycling and the enviroment…I do think though the single news of how a couple catered for their wedding breakfast using waste food was such a great example of how much good food is wasted when people are starving… my heart as well as being  saddened  as truly no one should starve but it also made me realise that we should all take responsibility instead of just coasting through life without a care or a thought as to HOW we are so lucky to live on this beautiful planet and how we are the caretakers and should be preserving it for future generations…Our children and our grandchildren…

wedding-invitation-3838842_640

https://carolcooks2.com/2019/08/13/the-latest-news-on-the-environment-and-recycling-13th-august/

Tuesday...The day for commonsense coupled with a healthy diet …Fads come and go and even work for a short while until we get bored and cannot face another hour of such a restricted regime…Long term they do not work…FACT…Long term…

Lips-chocolate-woman

Lips and chocolate

FACT…I have lost just over 6 stone aka 40 kilos…This last week another llb off…This is over the last 4 years with much of it over the last year…I have given it another little push the more I learn about myself and my body I adjust what I eat as I go along…But I eat normal food and I do not restrict my self I moderate my self and I have cut down a lot on m alcohol this past year which is why the boost in m weight loss…I feel so much better and have more energy…I sleep better and I still enjoy the odd sundowner just not every single evening…So please pop over and join us we are a friendly bunch…and leave your guilt at the door..It is not allowed in…We all enjoy our food…

https://carolcooks2.com/2019/08/13/eat-smart-eat-healthily-and-lose-weightno-gimmicks-just-common-sense/

Wednesdays… The day where anything goes…My day to chat to reminisce …share a short story…some music and we should all have music in our lives…A recipe or two…Last week it was National Lemon Meringue pie day and world honeybee week…as I said I share whatever I like or when something just wows me…Anything goes…x

Hammock palm trees beach

https://carolcooks2.com/2019/08/14/whimsical-wednesdays-with-carol/

Wednesday was also the day when I shared one of my friend Sally’s posts on how there are many diet plans which have been proven to cause nutritional deficiencies…Ricketts

I thought that was an age-old disease that had been eliminated years ago…Not so!

Scary but preventable and a must-read #Recommended

https://smorgasbordinvitation.wordpress.com/2019/08/14/smorgasbord-health-column-health-and-food-in-the-news-nutritional-deficiency-on-the-increase-keto-diet-industrially-manufactured-foods-lack-of-sunshine/

Thursday…Where I share my world…How I live ..my travels…traditions…x

https://carolcooks2.com/2019/08/15/life-on-the-farm-thai-potatoes-rice-and-banana-leaf-wrapped-desserts/

Thursdays also see me over @ Esme’s Salon once a month…Where I am journeying through the culinary alphabet…This month it is the letter S…Do you know what Salpicon or Salt Hoss is???

Header letter S Culinary Alphabet

There is also so much more so please pop over and say hello…Squid Salad anyone?

https://esmesalon.com/the-culinary-alphabet-the-letter-s/

Friday…Is the day where I give you a peek inside my kitchen what I cook…Last week sees us making lovely jalapeno rolls …All went fine until we cooked them…uncooked jalapeno wraps with cream cheese

We had put too much of the cream cheese and jalapeno filling in them …the fat was too hot and some split…we got crispy bits and they tasted lovely…Nice and spicy but not picture worthy so take two is today…Friday I will show the finished Jalapeno rolls in all their golden scrumptious glory…my mouth is watering already …x

https://carolcooks2.com/2019/08/16/carolcooks2-join-me-in-my-kitchen/

Saturday…Our liver…It is one of our major organs and we most certainly need to respect and care for it because without it we would not be here…Simples…

https://smorgasbordinvitation.wordpress.com/2019/08/14/smorgasbord-health-column-major-organs-and-systems-of-the-body-the-digestive-system-part-four-liver-diseases/

That concludes my week …I do hope you have enjoyed it and found something that you loved or was helpful or you just liked…I thank you for each and every one of your comments they truly make me happy…I love them…If you enjoyed something please share and spread the word…Have a great Sunday wherever you are …x

See you tomorrow with my weekly recycling and environment updates post and do I have lots of good news for you…x

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all having  a great weekend xx

Smorgasbord Health Column – Major Organs and Systems of the Body – The Digestive System Part Four -Liver Diseases

As one of our major organs and vital to our good health…It is important that we help our liver achieve that and don’t clog it up and impede the good work it does to keep us healthy…This post contains all the info you need about liver disease and how we can help ourselves..#recommended read

Smorgasbord Blog Magazine

Last time I looked at the structure and basic function of the liver and in this post I want to cover some of the conditions that can effect this major organ.

Because the liver is such a complex organ there are over 100 diseases that can affect its health.

We tend to associate liver damage with conditions resulting from drinking to much, such as alcoholic hepatitis or the viral infections, Hepatitis A and the more dangerous serum Hepatitis B.

Hep A is transmitted from contaminated food and water, and Hep B from sexual contact, infected needles or contaminated blood products. Some diseases of the liver are hereditary and are usually diagnosed in a baby or young toddler. These include Alagille syndrome, Alpha 1-Antitrypsin deficiency, autoimmune hepatitis, the result of an abnormal immune system at birth, Galactosemia, Wilson’s disease – the abnormal storage of copper – and Haemochromatosis – the abnormal…

View original post 1,619 more words

CarolCooks2…Join me in my kitchen …

It has been a funny old week this week one of those bitty weeks …Do you get those?…

We have had some heavy tropical showers and now I am listening to a lovely drip, drip, drip…yep the ceiling,, Again…If anyone tried water torture on me I would be immune … haha…

Pak Dong…Is Thai pickled cabbage which comes in many forms from just cabbage or cabbage and green onions this week I added some small yellow eggplants…

Ingredients:

  • 1 white cabbage. cut or torn into pieces.
  • 8 large spring onions chopped
  • 12-15 sm yellow eggplants halved
  • Coarse Salt.

Method:

Pickled cabbage is very easy to do and there are many variations I have seen it with fresh chillies. It can also be made with Chinese cabbage or Pak Choy…Our preference is just plain old white cabbage and spring onions it is quick, easy and very moreish it can be eaten on its own, stirred into soup or with a curry as an accompaniment. It doesn’t last long here at all as our little granddaughter loves it and just eats it on its own.

To Pickle:

Layer Cabbage, Onions, eggplants and salt in the dish add a little water. Mix it all together with your hands.

We then leave the dish covered on the kitchen top or in the sun for 1 day.

Pickled cabbage with egg plants

Then drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier or sour more than others. Just play with it and you will soon discover your ideal version.

My daughter in law who is Thai doesn’t like it as sour as we do… she doesn’t like the Winegar taste as she puts it… Once it reaches your required taste it is ready to eat.

This recipe is suitable for vegetarians and vegans.

Enjoy!

We love chorizo which is quite expensive here as it is imported and also as much as we love it we eat in moderation as it is also processed sausage…Chorizo contains several nutrients that have a beneficial effect on your health but, because it also has some nutritional drawbacks, you should consume it in moderation as it contains lots of sodium and fat…

This recipe has healthy liver a small amount of chorizo cooked with onions and it was a hit with everyone it had the spiciness of the chorizo and was quick to cook. It was also a throw it together one as your cooking so ingredients are approx…x

Ingredients:

  • 350 gm chicken liver
  • Approx 3/4 inch chunk chorizo cut into slices
  • 1 yellow onion sliced
  • 3-4 cloves garlic crushed
  • 1 tbsp balsamic
  • 1/2 tbsp Worcestershire sauce
  • Salt and pepper to season
  • Olive oil

Let’s Cook!

Heat a good splash of olive oil in a pan add the onions and cook for about 2 minutes add the chorizo and then the garlic cook for about 5 mins until the onions are soft and the chorizo slightly browned.

Add the liver and cook for 3-3 minutes then add your balsamic and Worcestershire sauce. Season with salt and pepper and cook until the liver is just cooked.

Chorizo liver with vegetables

I served with mashed potato, green beans, courgettes, cauliflower and broccoli…It would go equally well with pasta…

As a quick stir fry it went down well everyone liked it and it was quick to cook…

This edible flower was one we saw last week at the Farmers Market foraged in the hills of  Northern Thailand. It is eaten raw not steamed or cooked but eaten raw with bamboo soup…An occasional delicacy not seen often my daughter in law was very pleased as she had not eaten this one before..she loves to forage for flowers and mushrooms herself so was keen to try it…

Thai foraged edible flower

There are numerous Thai soup recipes. Soup is eaten almost daily, as an accompaniment to a Thai meal. Unlike in the West, it is not served as a first course but is served with all the other dishes on the table. In Thailand, at a family-style meal, everyone shares from the serving bowl, by spooning some of the soup into his own spoon.

This youtube video shows you how to make bamboo soup and the Yanang Juice is canned but if you do wish to make this soup it will probably be easier to obtain the juice canned. If you haven’t heard of Yanang juice then I wrote a post a while ago about Yanang and its health benefits…Click here to read about Yanang Juice…

My daughter in law is the one who makes this soup here in my kitchen and the flowers pictured are what would be eaten with the soup or something similar. Raw or steamed vegetables are a staple food here and eaten with every meal.

Our jalapeno snacks came out ok...However, we are going back to the drawing board making them smaller( not so much cream cheese filling and using different spring roll wrappers…

uncooked jalapeno wraps with cream cheese

Spring rolls wrapped in their filling ready to cook

Take two will be next week...Some of them split which meant crispy bits BUT the flavour was there …The jalapeno heat…They were tasty just not perfect for a photo but the taste testers loved them enough to request a rerun…But that’s cooking for you not everything comes out perfect every time…

There is no second-guessing kids is there.?.. Our grandson Aston went to the local shop yesterday after school to get a treat for after his dinner…He came back with a big bunch of Morning Glory which is Thai water spinach which he had as an extra vegetable last night and requested it again tonight…

morning glory fresh from the market

Stir-fried Morning Glory or Pad Pak Boon Fai Daeng is also known as water spinach…It is a very popular vegetable dish in Thailand and one I have for breakfast/brunch quite often with rice.
This is a very quick dish to cook once you have all your ingredients prepared..5 mins at the most.
Ingredients:

  • 1 bunch of Morning Glory
  • 4-6 cloves of garlic
  • 3 or more Thai Chillies
  • 2 tbsp of Oyster Sauce
  • 1 tbsp of Thai Fish Sauce
  • 1 tbsp of fermented soybean paste or oil with soya beans ( optional)
  • 1 tsp sugar
  • 1/2 to 1 tbsp of oil
  • 1/4 cup fresh veg or pork stock


Let’s Cook!

Wash and cut your morning-glory into 4-6 inch pieces.
Bash the chillies and garlic in a pestle and mortar
Heat the oil in a pan until very hot.
Add the garlic and chillies and stir-fry ( stirring) for 15-20 seconds be careful not to let the garlic burn.

Stirfried Morning Glory
Add morning-glory and all other ingredients except for the vegetable stock.
Stir-fry for 40 seconds and add vegetable stock and stir-fry for another 10 seconds.
Serve with steamed rice or as a side dish.
Enjoy!

I hope you have enjoyed this week in my kitchen and if you have any questions about the recipes, please ask…

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

 

The Culinary Alphabet…The letter S…Salmagundi?

Now S should be an easy one as I can think of many items which begin with S.  I do however like to throw in the odd curveball and come up with at least one which you may not have heard of or don’t know what it means…Z the last letter of the alphabet which I thought would be the shortest post ever for me is looking quite good I think honour will go to X as that is looking quite sparse at the moment…Any ideas gratefully received…The full blog post can be found over at Esme’s Salon…

Header letter S Culinary Alphabet

The first recipe today is:-

Salsa

My favourite is this one.  Mango and avocado with red onion.

Ingredients:

  • 1 mango, diced
  • 1 medium avocado, diced
  • ½ medium red onion, finely chopped
  • ½ bunch fresh coriander (about 1/2 cup chopped)
  • Juice of 1 medium lime (about 2tbsp)
  • 1/4 tsp salt and a pinch of black pepper, to taste

Let’s Cook!

In a medium bowl, combine diced mango, avocado, finely chopped red onion, and chopped coriander. If you like a hint of spice like me then add chopped chili.

Squeeze 2tbsp of fresh lime juice over the top and sprinkle with salt and pepper to taste. Toss gently to combine and serve. If not serving right away, cover and refrigerate.

Sage

Is one of my most used herbs in my cookery I love sage. Sage is probably most well known as one of the main ingredients of sage and onion stuffing, which is traditionally served on Christmas Day with roast turkey or roast goose.

Sage is another herb that has been around for thousands of years and which was not only used in cooking but also as a popular medicine. In fact, the word sage derives from the Latin “salvare”, which means to heal or to save.

Culinary I use it with both chicken and pork.  Sage can be bought cut fresh or dried from your local supermarket. You can grow sage in your garden, although if you live in a cold climate, it will not grow as well as in a warm and sunny country.

Dried sage can keep for about six months but must be stored in an airtight container or glass jar.

Cut fresh sage leaves should be stored in the refrigerator in a plastic bag or you may wrap them in a damp paper towel to maintain their freshness for as long as possible. They will usually last for three or four days.

Freshly picked sage leaves from your garden will keep for at least a week longer if stored wrapped in a damp paper towel and placed in a plastic bag in the refrigerator.

Ideas for using sage in cooking

Sage is not only ideal for flavouring meat or poultry dishes, but it also goes well with cheese, apples, and tomatoes. Try some of the ideas below.

  • Use to make your own homemade stuffing mixed with onion.
  • Use to flavour homemade vegetable soups.
  • Add to your homemade sausage mix or sausage stew.
  • Add some chopped sage leaves to macaroni cheese or other cheese dishes.
  • Sprinkle chopped sage leaves or dried sage onto toasted rustic or French bread rubbed with garlic and drizzled with olive oil.
  • Now add a fresh tomato and cheese salad.
  • Use sage to season and flavor any type of tomato sauce for pasta.
  • Add a small amount of fresh sage to a cheese omelette or frittata.

 

 

  • Sprinkle freshly cut sage leaves onto your pizza.
  • Use to flavor roast chicken or fish.
  • Fry sage leaves in butter to make a delicious sauce for pasta.
  • Use sage in your own homemade pâté recipe.
  • Add some chopped sage to your bread recipe.
  • Rub sage and garlic into pork chops before grilling.

Salmagundi

Is a mixture of foods combined with or without sauce and served cold.  It dates back to Elizabethian times and was a favourite with pirates on the high seas…A stew…A changing recipe from region to region and countries it can be anything from a dry stew to a salad where the ingredients included fruits, nuts, citrus juice, herbs and vegetables, and meats.  A showpiece sometimes or just a family favourite.

Now you have had a taster you need to head over to Esme’s lovely blog to see what other delights I have for you…See you there and please leave a comment as I get pretty lonely over there sometimes and we all know how much I love to chat…xxx Esme will also give you a very warm welcome…Thank you for hosting me again this month Esme…x

Thank you for reading this post I hope there was something that piqued your interest if you liked it please share or reblog, Thank you xx

About Carol:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use to have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology

Connect to Carol (Moi)

Blog
Twitter
Facebook 
Pinterest

Thank you once again for reading this post and if you love it please feel free to share or bookmark for later.  If you have any queries then drop me an email carolcookstwo@gmail.com  xx

 

Life on The farm… Thai Potatoes, Rice and Banana leaf wrapped desserts…

Thai potatoes which in Thai are called Man sam Farang but are also known as Cassava, Yuca or Tapioca root. It is widely grown throughout the east and north-east Thailand as cattle food and also for starch and Tapioca flour.

SAM_8849

It is a very drought resistant vegetable and there are two main sorts sweet or bitter with a hard brown outer shell and yellow or white flesh. It is the bitter one which contains more of the chemical bound cyanide.

The smaller sweet rooted varieties which are used for desserts here in Thailand like the famous Khanom man sampalang where cooking is deemed to be enough to break down the cyanide.

There are a lot of warnings about eating raw roots and how they should be prepared carefully before eating as it can cause death.

Modern thinking is that it is not as dangerous as it was originally thought to be however it is always wise to err on the side of caution.

This root should NOT be eaten raw.

Cooking is said to cause the cells to break down and the cyanide to be broken down which renders it safe to eat.

Thailand is the world’s largest importer of dried Cassava.

Down here on the farm it is grown for animal feed and to make flour. The potato is harvested when it is around 3-4months and the roots 30-45cm, harvested by hand although now some farmers use mechanical means generally the lower part of the stem is raised and the roots pulled from the ground.

cassava-285033_1920 root

It is then cut into approx 15cm pieces and sun-dried for 2 days. As cattle feed, it is high in proteins and contains tannins and is valued as a good source of roughage for cattle food.

The cassava root which is going to be used for next season’s crop is soaked and treated for termites before planting prior to the next wet season.

The remainder of the outer shell from which the flesh is extracted is sometimes used for wood or just burnt as it has no further use. The picture below is the empty root with the flesh extracted.

SAM_8852

Other uses for the root  are:

To make starch for clothing.

To make tapioca, the tapioca beads are balls of Cassava. When fermented it is called garri.

Crackers for frying as in a previous post can be made from Tapioca flour. Thai pancakes

It is used in the making of MSG ..Monosodium glutamate.

Boiled as a vegetable it is similar to British potatoes.

Now for a recipe:

dessert-1549271_1920 steamed

Khanom man sampalang is a cross between a cake and a dessert and is very popular here in Thailand. It is thick, hearty, smooth and sticky. A steamed tapioca cake.

You will need:

  • 2   cups of grated Cassava
  • 6 tbsp of tapioca flour
  • 1 tbsp of mung bean starch
  • 1/2 cup of sugar
  • 1/2 cup of coconut milk
  • 1 cup of shredded coconut.
  • Food colouring

Let’s Cook!

 

Put all ingredients except salt and shredded coconut in a bowl. Mix well for 5 minutes get your hands in there and work it until the sugar has dissolved.

Add the colour and mix well to combine. Add 1/2 cup of the shredded coconut and salt and mix together. Set to one side.

Put small cups into a steamer and pour some mixture into each cup. Steam for 15 minutes then either stir in the remainder of the shredded coconut or spread over the top of the cake. before serving. If you spread over the top then it is lovely when toasted before spreading over the top of the cake.

Enjoy!

It was also time to plant some more banana trees bananas we also have trees with bananas for frying and making Somtam…A Thai salad where banana is used instead of green papaya. These ones are for eating and the trees don’t grow as tall as the other banana trees the bananas are lovely eating ones and a nice sized banana.

The rice crop is growing well but it is hard work when it is farmed the traditional way …Weeding has to be done as if you don’t then your crop will not be as bountiful but it is backbreaking we also harvest it the old way and not by machine as again you don’t get as much rice…But it is all done with a smile and it is a real community event…

         Harvest time- Rice- rural Thailand

Sticky rice and banana parcels made by Tik’s mum…we couldn’t get a smile out of her still…But? I was allowed to take photos for my blog…These banana leaf-wrapped parcels are hand made and sold almost everywhere…Always check the filling though as it varies somewhat…

25075402_10155396952754865_661740917_o

Everything is ready to make these lovely sticky rice and banana parcels

Bananas cut into halves, uncooked sticky rice ( Khao niao), sugar pot, banana leaves cut into rectangles and bamboo strips to tie the parcels. These are then cooked in hot water for 2 to 2 1/2 hours.

The halved bananas are rolled in the sticky rice..which is uncooked with a little sugar added.

They are then wrapped in the banana leaves and made into a neat little parcel tied together with the bamboo.

The parcels are then stood upright in a pot of hot water and covered with some bamboo and cooked for 2 to 2/12 hours until the rice is cooked.

sticky rice and banana

When ready you have these lovely parcels of sticky rice …These type of sweet snacks are very popular here …

These ones are what we were given yesterday by one of our Thai neighbours…It is one of the things I love about living here as when I go out walking I see chillies, mushrooms, fish or meat drying in the sun…Like these little parcels below the coconut was hand grated from the drupe, the bean curd mixed in a bowl by hand and grandma was sitting in the shade cutting the squares from the banana leaves always a proper family affair…They are then steamed as the ones above were…Such a lovely pace of family life…

The brown you can see through the yellow outer is coconut mixed with tamarind the yellow is a type of bean curd which is slightly chewy…

I do hope that you enjoy my tales of life on the farm and can see how many things are still made and harvested the traditional way…

Until next time stay safe and laugh a lot …xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a creative week ahead xx