Tag Archives: Snake gourd

CarolCooks2…weekly roundup…Thai noodle soup, Snake Gourds, the journey of a chicken sandwich and more…

Just in case you missed any posts this week…Or if you like to do what I do and that’s snuggled down in your favourite chair and have a read…They are all here in one post so grab your favourite chair, 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…Personally, I love weekly roundups as I am a busy lady like most of you and I don’t always have time to read posts daily…Life or writing just get in the way…Don’t they?…Especially if you have a deadline or a plan…Enjoy!

St. Norbert College students inside the Mulva Library on May 1, 2013.

Photo credit: stnorbert on VisualHunt.com / CC BY-NC-ND

Popcorn I came across a new snack the other day...which I thought was popcorn and green chillies…But on closer inspection, it was popcorn and green crispy rice….Quite a nice snack not too sweet…

Let’s have look at last weeks posts…

Monday…more environmental news it is coming thick and fast now…lots of innovative schemes from individuals with a vision and some really great ideas I marvel at the inventiveness of some…

This morning I have been reading a report on the warming of the planet …interesting as the scientists are comparing times past and much of it is just the natural scheme of things and how the natural world evolves over time we have had ice age, global cooling, global warming the earth has gone through many phases over the years and no doubt will in the future go through many phases and tides shift…Of course, greenhouse gases and the march of man is having some effect but then man has always played their part…

green foot prints eco system

https://carolcooks2.com/2019/09/09/latest-recycling-and-environmental-news-9th-september-2019/

Tuesday…Fussy kids grow into fussy adults…I think too much onus is placed on prettying up food to tempt kids…Treat mealtimes from the beginning as a pleasure …with no dramas but with the expectation that whatever the age they will partake in what the whole family is eating…

Once my kids were weaned… I mashed or pureed what we ate…they mainly started with vegetables, eggs, rice, potato, fruit, fish all of which can be mashed or pureed but it was what we ate…they sat up the table with us in their high chair so they could see what we were eating and if they wanted to have something once they could chew …give them a piece let them try it…Stick on the tray of their chair and let them use their fingers…children learn behaviours…Teach them to enjoy their food…

naughty-mischievous-baby-boys-01

https://carolcooks2.com/2019/09/10/healthy-eating-eat-smart-mealtimes-with-kids/

Wednesday… This was my birth week so I got maudlin and indulgent…wondered where the years had gone …Started walking more with a vengeance…haha…The last 3 days I have exceeded 10,000 steps a day at least 7.24 km…pretty good I had slacked off a bit…

I realised I grew up in the years of some great musical artists …I also went through all the old family photos…found some great ones…This one is my mum and dad with me and my baby sister  May 1953…

family group mum dad me and tina 1953

 

https://carolcooks2.com/2019/09/11/whimsical-wednesday-with-carol-12/

Thursday…It was a trip down to the farm…where most farming is done the old way…by hand …not too much modern machinery around here…Of course, we are in the rainy season so the pond and surrounding fields have flooded so out come the traditional fishing nets ….Fish are plentiful as are the frogs and on the menu… But the rice is growing nicely…lush and green so hopefully come harvest we will get a good crop…But so do weeds so lots of hand weeding to do…

https://carolcooks2.com/2019/09/12/travel-and-traditions-down-on-the-farm-snake-gourd-raita/

Friday…Part 2 of my store cupboard basics…Pasta and noodles…noodles are a staple here and eaten as much as rice is… there is nothing like a bowl of Thai Chicken noodle soup…

 

https://carolcooks2.com/2019/09/13/this-week-in-my-kitchen-store-cupboard-basics-part-2-pasta-and-noodles/

Saturday…Smorgasbord Health with Sally Cronin on the subject of our immune system and the journey of that Chicken Sandwich…Fascinating and I am always in aware of exactly what processes our bodies perform…We are one amazing piece of construction when we are working properly…Much though depends on us…yes… YOU and ME…Very true saying we are what we eat…

It does seem to me though that we are very self-destructive and no matter what we read or see we still carry on consuming what we know harms us…It doesn’t mean we can never have that soda, that burger, that bar of chocolate …It just means we need to be mindful…we need to retrain ourselves…We are what we eat and by looking at that we can in some cases reverse some conditions or at the very least see and improvement …# Recommended Read

https://smorgasbordinvitation.wordpress.com/2019/09/11/smorgasbord-health-column-major-organs-and-systems-of-the-body-the-digestive-system-the-immune-system-and-a-chicken-sandwich/

That’s all for this week …I hope you have enjoyed and learnt and if you only take one thing away that it is something worthwhile…If you think it can help a friend or relative please share …I hope you have a great Sunday and to any of my readers who are in Spain…I hope you are safe and well and send prayers to those affected…A terrible tragedy… Love and Hugs xxx

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 there are now regular columns on my blog this year. It is important that we are mindful of the world we live in…These honeybees dining on forget me knots say it all to me…

forget-me-not-257176_640

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

Blog: 
Twitter

Facebook

Pinterest: 

Email:

Thank you once again for reading this post I hope you all have a lovely weekend stay safe  xx

 

Travel and Traditions …Down on the farm…… Snake gourd Raita.

 

Welcome to this week’s travel and traditions where I am taking you down on the farm where everything is still done how it was many years ago no mod cons just hard, back breaking work…

snake gourd

Everything in the garden is coming up roses as the saying goes it looks like we will have fruit and vegetables galore.

Some of the fruit and vegetables I am familiar with as you can get them almost everywhere.

Others are very new to me and I am having to do a little research as sometimes there isn’t an English pronunciation for the Thai word.

This one looks quite creepy I think and I was quite expecting to see a snake so I go along quite gingerly watching where I tread.

snake gourd 1

Snake Gourd Riata.

2 cups of natural yoghurt.

2 small snake gourds diced.

The snake gourd has a naturally occurring waxy white surface so rub some salt on the surface before cooking or using to remove.

4-5 green chillies

2tbsp grated fresh coconut

10-15 shallots finely chopped.

1 tsp mustard seeds

2 tsp urad dal powder/paste

A handful of coriander leaves chopped

Salt to taste

Oil as required.

Let’s Cook!

Heat some oil on a medium flame and fry the mustard seeds and urad dal for 20 seconds.

Add green chillies and chopped shallots saute for 2 minutes, add diced snake gourd cook 1-2 minutes and add grated coconut and mix well.

Remove from the heat allow to cool slightly, stir in yoghurt and add salt to taste.

SAM_6995

Garnish with coriander and serve. What is raita served with? Cool, creamy raita is vegetarian and gluten-free. It is an excellent foil to the searing heat of Indian recipes and spicy foods in general.

Here…Thais choose young fruits for cooking use. The flesh of young fruit is extremely crunchy and attractive, good for soups and stir fry. Cook the leafy tendril shoots and leaves as greens. It would be unusual for Thais to make raita but as I make Indian curries for me it is ideal…

Here are some more facts about the fascinating Snake gourd.

The snake gourd or Buap nguu, serpent gourd, chichinga or Padwal are some of the other names it is known under.

Native to south-east Asia it is a vine which grows around a tree or trellis and then unfurls its large white frayed flowers. Then fruits which grow straight down towards the ground.

Can grow up to 5 feet in length sometimes a stone is tied to the small gourd to help it grow straight down as it can grow into all sorts of shapes.

Also because of its length, it is used to make the traditional didgeridoo in Australia.

It turns orange when it is fully ripe but this is when it is very bitter so it is usually used in curries and raitas before it ripens fully. When ripened the flesh is sometimes used as a replacement for tomatoes.

The leaves, tendrils and other leafy parts are used as vegetable greens lightly steamed or raw.

It’s strange names and appearance have often caused it to be overlooked for its health benefits. It is proven to be very effective at improving the strength of the body’s immune system, reducing fevers and treating diabetes. Currently there much medical research into other health benefits of the Snake Gourd.

Update on the farm: The rice is growing nicely as we have had plenty of rain it does mean though that a few holes have appeared as we have a stream running through the land and when we get torrential rain the water gets quite high and can overflow ..Water also finds weak spots and comes up causing holes sometimes quite big but of course they have to be filled in so there is always plenty to do in the rainy season…

It also means that the nets can be cast and fishing is good when the rain comes and there are also plenty of frogs they are everywhere …When I went to the market not only were they being sold fresh but there were lots of BBQ frogs for sale…

I hope you have enjoyed your trip down on the farm…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 are now regular columns on my blog this year. It is important that we are mindful of the world we live in…These honeybees dining on forget me knots say it all to me…

forget-me-not-257176_640

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

Blog: 
Twitter

Facebook

Pinterest: 

Email:

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

Some of my more unusual recipes from 2017

You probably all know by now that I am slightly quirky, whimsical and often laugh ( when) I really shouldn’t…Oops.

Given to coming up with some unusual foods which even make me baulk at times, however, more often than not and I know the saying says ” We eat with our eyes” But you miss some damn good food by bypassing that bit… just close your eyes and go for it…

My first one came about from a request from one of my readers who are looking at alternative food sources and asked me if I had a recipe…

Do I have a recipe???? Haha

Would you eat me?

inchworm-1732290_12801

My next food came about from a challenge and I am never one to shirk a challenge and that is not an invite…haha

Elephants Ears.

taro-1707892_1920

I did tell you I looked for the unusual. Are you still with me ??? We now have…

Dock leaves and Dolmas

dolmas

Have any of these tickled your taste buds yet ???

My next one is from one of my Down on the farm posts…I have discovered so many fruits and vegetables this last year and am still getting new things coming up…The nearby jungle is providing some weird-looking fungi and vegetables and I love finding out about them and what I can cook with them…

Snake Gourd Raita

snake gourd 1

Now when I saw these growing I walked among those very, carefully as we do get lots of snakes here and I don’t particularly want to disturb one or find one hanging down right in front of my face… They look quite spooky, don’t they??

My next one came about on a visit to the village where my grandson’s other nanny lives and she had been out foraging and was making soup..so an ideal opportunity for me as I love learning and watching …It was also a beautiful refreshing soup and the addition of the ant’s eggs gave it a lovely lemony taste.

Authentic Thai Village Soup recipe.

Melientha Soup

Doesn’t that look awesome so fresh and the taste was amazing and made from a few simple foraged ingredients…

I hope you have enjoyed this little trip down memory lane…

Please let me know in the comments and if you loved it please share as sharing is caring and make a note in your diaries that I will be bringing a Cookbook out this year….amongst my chatter, there will be some awesome recipes as you know I can’t just deliver a recipe …I am a storyteller.

Happy New Year ❤

 

 

Down on the farm…… Snake gourd Raita.

snake gourd

Everything in the garden is coming up roses as the saying goes it looks like we will have fruit and vegetables galore.

Some of the fruit and vegetables I am familiar with as you can get them almost everywhere.

Others are very new to me and I am having to do a little research as sometimes there isn’t an English pronunciation for the Thai word.

This one looks quite creepy I think and I was quite expecting to see a snake so I go along quite gingerly watching where I tread.

snake gourd 1

Snake Gourd Riata.

2 cups of natural yoghurt.

2 small snake gourds diced.

The snake gourd has a naturally occurring waxy white surface so rub some salt on the surface before cooking or using to remove.

4-5 green chillies

2tbsp grated fresh coconut

10-15 shallots finely chopped.

1 tsp mustard seeds

2 tsp urad dal powder/paste

A handful of coriander leaves chopped

Salt to taste

Oil as required.

Let’s Cook!

Heat some oil on a medium flame and fry the mustard seeds and urad dal for 20 seconds.

Add green chillies and chopped shallots saute for 2 minutes, add diced snake gourd cook 1-2 minutes and add grated coconut and mix well.

Remove from the heat allow to cool slightly, stir in yoghurt and add salt to taste.

SAM_6995

Garnish with coriander and serve.

Here are some more facts about the fascinating Snake gourd.

The snake gourd or Buap nguu, serpent gourd, chichinga or Padwal are some of the other names it is known under.

Native to south-east Asia it is a vine which grows around a tree or trellis and then unfurls its large white frayed flowers. Then fruits which grow straight down towards the ground.

Can grow up to 5 feet in length sometimes a stone is tied to the small gourd to help it grow straight down as it can grow into all sorts of shapes.

Also because of its length, it is used to make the traditional didgeridoo in Australia.

It turns orange when it is fully ripe but this is when it is very bitter so it is usually used in curries and raitas before it ripens fully. When ripened the flesh is sometimes used as a replacement for tomatoes.

The leaves, tendrils and other leafy parts are used as vegetable greens lightly steamed or raw.

It’s strange names and appearance have often caused it to be overlooked for its health benefits. It is proven to be very effective at improving the strength of the body’s immune system, reducing fevers and treating diabetes. Currently there much medical research into other health benefits of the Snake Gourd.

Until next time thank you for reading this.

Update on the farm: There was a slight delay with the building of the enclosure for the Turkey chicks due to the weather but work started today so it should finished by the time we pick the chicks up in 2 weeks.

Exciting times and I will be guaranteed a turkey for the xmas table this year.