Tag Archives: salt

The Culinary Alphabet with a little twist…Food terms ending in the letter T(chestnuT)

Good morning everyone and Pete… time for another post which is this crazy idea from one of my fellow scribes …but food fun…this week its food that ends with the letter T…this letter is similar to S in so much that you can find many words ending in nut, beet, root, plant, fruit …Which meant I could choose many words so I have tried to find foods which don’t have the addition of those words but are a fruit, vegetable or term in their own right although there are some exceptions…all good fun once again!

Arhat:

A fruit native to Southern China and here in Northern Thailand…named after the Buddhist monks who first cultivated the fruit centuries ago it is also known as Monk Fruit or Buddha Fruit.

Arrowroot :

Arrowroot powder is a versatile ingredient and often used in gluten-free recipes. Arrowroot powder is extracted using simpler, more traditional methods, without the use of high heat or harsh chemicals, unlike cornflour.

Gaining in popularity in the Western world as a thickener… people are looking for substitutes and alternatives to cornstarch, either due to corn allergies and sensitivities or to avoid anything GMO and pesticide-laden.

Not only a thickener it can also be used in baking…blended with other flours for desserts and baking bread…arrowroot mixed with dried herbs can be used as a coating to your fried chicken.

Just be aware that you cannot substitute it on a 1:1 ratio..think gloopy mess trust me I know x…If replacing cornstarch start with a 1/3-1/2 ratio until you get your desired consistency.

Blackcurrant:

I have happy memories of picking blackcurrants with my grandma for her jam making and the purple fingers and mouth she used to tell me I ate more than I picked. Something I can’t get here even dried not sure why that is…The blackcurrant is packed with vitamin C and I envy anyone who has bushes in their garden…I can remember the taste and that little pop of sour…

Carrot:

An orange root vegetable although it does come in other colours purple(my fav), black, yellow, white and red it is instantly recognisable I would think…That crunchy, tasty highly nutritious vegetable is a staple in my kitchen it can be boiled, steamed, roasted made into soups, added to sets and casseroles, slaws are just eaten raw with hummus and don’t forget carrot cake …heaven… my daughter had a carrot cake as her wedding cake in Jamacia…not your ordinary carrot cake slightly more decorative and sumptuous…

Carrots are a particularly good source of beta carotene, fibre, vitamin K1, potassium, and antioxidants. They also have a number of health benefits the perfect health food…

Candlenut:

I have heard of candlenut but know little to none about it…Difficult to establish where the Candlenut is native to due to it being quite early on distributed throughout the new and old world tropics…it has quite a varied past and many names around Asia…Wikipedia

Chaat:

Chaat or chat is a savoury snack that originated in India, typically served at roadside tracks from stalls or food carts across the Indian subcontinent in India, Pakistan, Nepal, and Bangladesh.

Chestnut:

Roasted chestnuts I have early memories of chestnuts being roasted in the embers of the fire or on bonfire night in the ashes…later in life when I was taken to London by my aunt and Uncle it was a treat to buy them from the kerbside vendors…indeed they can also be found roasted in a similar way here…it is only as I have become more of an experimental cook that I have used chestnuts in my cooking.

Is it a fruit or a nut?

Botanically, most nuts are the seeds of a fruit, while true nuts — such as chestnuts, acorns, and hazelnuts — are fruits in and of themselves.

My favourite chestnut is the water chestnut…the one you find in Chinese dishes that lovely crisp bite they don’t have a hard shell-like the chestnuts of my childhood but a soft black skin…

Healthwise…they can be eaten: boiled, roasted, and dried, or in the form of jam, flour, soups, in pasta dishes, in cakes and desserts… They are also excellent sources of vitamins and minerals (such as manganese, molybdenum, copper and magnesium).

Of course, there were also the fruits of the horse chestnut...Who remembers playing conkers as a kid…it was such fun until the health and safety brigade got involved…I mean I have had few black eyes from a conker but it never killed me and now…I’m not even going to get started…

Confit:

Seems to be quite fashionable now especially on TV cookery shows…Confit is any type of food that is cooked slowly over a long period of time as a method of preservation. Confit is a cooking term to describe food cooked in grease, oil or sugar water, at a lower temperature, as opposed to deep-frying.

Eggplant:

Eggplants, aubergines or brinjal are all one and the same depending on where in the world you hail from…a low-calorie vegetable which provides a range of nutrients and fibre…very popular in the Meditteranean and also in Asia…

Here in Thailand eggplants are used in curries, dips, eaten raw my favourite are those little purple ones eaten raw…or the big, purple glossy one can be grilled with parmesan, made into a moussaka, or sliced and layered into a lasagne…one of my favourite ways is brined with cabbage…

Pak Dong…Is Thai pickled cabbage which comes in many forms from just cabbage or cabbage and green onions this version has added 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.

Let’s 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.

Kumquat:

A kumquat is an edible, orange-like fruit that is native to Southeast Asia. Though the citrus fruit resembles an orange in shape and colour, it’s actually quite small—about the size of an olive. Typically, kumquats are round or oblong.

Kurrat:

Kurrat, or Egyptian leek (Arabic: كراث‎), is grown in the Middle East for its leaves. It is closely related to elephant garlic and leeks and is generally regarded as being in the same species, though it is also commonly listed as Allium kurrat.

Kurrat is a very popular vegetable in Egypt and other Mediterranean countries. Kurrat was found in an Egyptian tomb and has been cultivated for at least 2000 years ago.

Lotus Root:

A popular vegetable in Asia…Lotus roots are usually sliced crosswise to reveal their attractive pattern of holes. They are traditionally added to soups and stews or simply stir-fried, as well as braised in soy sauce. They can also be thinly sliced and added raw to salads. Another favourite way of enjoying them is deep-fried into chips.

Loquat:

What is the difference between a Kumquat and a Loquat? Loquats are in the Rosaceae family the same as apples, pears, peaches and nectarines. Kumquats are a citrus fruit — think of them as the small, tart cousins to the more popular sweet orange. … Both are little orange-coloured oval fruits…

The Loquat is native to China …the seeds, and leaves are packed with powerful plant compounds and have been used in traditional medicine for thousands of years.

Mangetout:

Flat pea pods are also known as snow peas or sugar peas…eaten whole either in stir-fries or curries they are picked while very young …a good source of B1 (thiamin) and folic acid. And because you eat the whole pod, mange tout is a greater source of the antioxidant vitamins A and C than ordinary peas. They are also an excellent source of dietary fibre.

Cons: Overcooking will deplete the nutritional value.

Pluot:

A fruit name I wasn’t familiar with…it is a hybrid fruit…Plumcots…are 50-50 crosses between plums and apricots a Pluot is more plum than apricot and has a smooth skin.

Rocket:

Rocker or Arugula is a leafy vegetable known for its fresh, tart and peppery taste…of Meditteranean origin, it is a low growing annual herb. Fresh salad rocket is one of the greens rich in folates. 100 g of fresh greens contain 97 µg or 24% of folic acid.

Salt:

Often the subject of discussion and portrayed as the villain and that which we should restrict in our diets BUT we can’t live without salt…salt is actually an important nutrient for the human body. Your body uses salt to balance fluids in the blood and maintain healthy blood pressure, and it is also essential for nerve and muscle function.

Salt is also an essential ingredient in cooking…

Salt is also a whole post…in the meantime here is one of Sally’s posts on Salt and as always interesting and factual…

Sculpit:

Is an Italian green often called stridolo, it has long, thin lance-like leaves that can be chopped and added to egg dishes, risotto, salads, soups, and even pizza.

Yeast:

Yeast is a single-celled fungus. … It takes 20,000,000,000 (twenty billion) yeast cells to weigh one gram, or 1/28 of an ounce, of cake yeast. A tiny organism with a long name. The scientific name for the yeast that baker’s use is Saccharomyces Cerevisiae, or “sugar-eating fungus”. A very long name for such a tiny organism ..an essential ingredient in baked goods and bread…

That’s all for today I hope you have found something interesting and unknown…I hope Pete can oblige with something I haven’t mentioned ending in T…I am so kind to Pete…haha..x

Next week it will be culinary terms ending in the letter U…Yuzu…

Stay safe, have fun and laugh a lot as you know what I am going to say it is free and proven to be good for your health…..Laughter aside…My thoughts and prayers are with all the people who have been or will be touched by this Covid-19 virus…the new lockdowns and restrictions..stay safe be aware and social isolate where required and we will beat this thing…xx

Thank you so much for your visit today I hope you have enjoyed the read…Please feel free to leave a comment as you know I love to chat…Love Carol xxx

 

 

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

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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

 

Healthy Eating..Peanuts!

lady holding veggies

 

 

Quite by accident ( we were drying) peanuts some must have escaped and took root so I can now say I grow my own peanuts.

Peanut plants

I am not talking about the salted peanuts that you buy in packets in the shop or supermarket but peanuts grown naturally and roasted or made into healthy peanut butter.

These peanuts are high in monounsaturated fats, the type of fat that is vital in the heart-healthy Mediterranean diet. There have been many studies on peanuts and they have shown that this little legume is very vital for heart health.

Peanuts are a good source of Vitamin E, niacin, folate, protein and manganese as well as providing resveratrol, the phenolic antioxidant also found in red grapes and red wine. While it cannot compare with the fruits highest in antioxidants i.e pomegranate, roasted peanuts do compare with the antioxidants of apples, carrots, and beets.

Rather than buying store-bought peanut butter which is full of nasties, it is easier and it is very quick to make your own.

It is the quickest easiest recipe to make ever, the kids can help blitz it and as well as being tasty it has no nasties.

Let’s Cook!

Take 500 gm raw peanuts. Put in oven on a tray and cook on high for 10 mins. Take out of oven and reserve a few (if you like crunchy peanut butter) like me. Put the remainder of nuts in a food processor and blitz at 1 min intervals scraping down the sides. Do this for 4 mins or until smooth.

Add 1tsp of salt,1 tbsp oil and remainder of reserved nuts if using. If you want to add honey, Nutella or flavouring of your choice then add now.

Blitz again for 1 min and put it in a suitable container. Stores in fridge for 3/4 weeks…….IT’S DELISH!

peanut-1532906_1920.jpg

 

Now although it doesn’t store as long as shop bought peanut butter it is far healthier, so quick and easy to make you can just make it as and when you need it.

Uses:

Spread peanut butter on your morning waffle, whole grain toast (my favourite) or mid- morning crackers or rice cakes.

bake-1239114_1920

 

Add a tbsp of peanut butter to your morning smoothie.

A handful of dry roasted peanuts goes down very well with a glass of tomato juice as an afternoon snack.

Love Thai curry? Combine some peanut butter with coconut milk and add to your Thai green or red curry….amazing.. or pour over some healthy steamed or lightly sauteed vegetables.

It is also lovely as a cooking sauce for a nice piece of salmon.

A very versatile jar of goodness.

If you enjoyed this then please reblog or share on your social media as not only is it better for you but also cheaper than the store bought ones.

All photos are either my own ( Carol ) or from Pixabay which are free to use.

 

 

 

 

 

The health benefits of Mustard seeds.

You are what you eat…The benefits of Mustard Seeds.

lady holding veggies

 

Those tiny little seeds belong to the Brassica family and do they contain a bounty of benefits to your health and beauty.

I am loving what I am discovering about all these seeds and herbs we have so much at our fingers tips or growing naturally in our environment which benefit us for little or no money…Some effort? Yes, but some of that is minimal.

How long does it take to mix some mustard seeds with lavender or rose oil and you have a completely natural scrub and skin exfoliator?

Mix mustard powder with Aloe Vera and it is a natural skin hydrator…I am lucky that I have some growing in my garden…Do you or could you grow some?

I do think that more and more of us are becoming aware of just what we can make or grow and that is good…

Better for our health and easier on our pockets…

Mustard seeds have been found to have been mentioned in the ancient Sanskrit writings which go back 5,000years. They have been mentioned at least 5 times in the Bible and in the New Testament, The Kingdom of Heaven is compared to a grain of mustard seed.

There are about 40 varieties of Mustard seed but generally, they are divided into  3 principal categories of black, white and brown.

Black is the most pungent and is found growing in the Middle East.

White mustard seeds are actually yellow in colour and come from the Mediterranean region, the mildest in flavour and American yellow mustard is made from these.

Brown mustard seeds are actually dark yellow and grown in the foothills of the Himalayas and are what Dijon mustard is made from.

There have and are currently many studies in the health benefits of mustard seeds and they are known to contain plentiful amounts of phytonutrients called Glucosinolates. They are also an excellent source of Selenium and Magnesium which is proven to help reduce inflammation in this case particularly beneficial in the gastrointestinal tract and colectoral cancers.

They have also been found to be an excellent source of Omega 3 fatty acids, manganese, phosphorus, copper and Vit B1.

The powder can be used as an effective muscle soak.

Also due to containing sulphur mustard has excellent antifungal properties.

It can be used in your diet in many ways, it can be used to baste meat or fish, a dip for vegetables or add the seeds to cabbage at the end of cooking.

Here is my recipe for homemade mustard

Until next time enjoy!

 

 

 

 

 

 

Stove Top Naan Bread (No Yeast)

These sound so easy to do and as I don’t have an oven at the moment just what I am looking for…Thank you for sharing 😉

the dutch baker

One of the best things about baking or cooking is that there is always something that can be put together, whether you have all the ingredients needed or you need to substitute, especially at times when you’re tired or busy but you need to make a meal. These naan breads have been a life saver for me numerous times 🙂

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