Making Deep-Fried Gyoza

noritake_rosewood_antique_fried_gyoza_copyright_m-j_de_mestertonmaking_gyoza_jfc_wrappers__m-j_de_mesterton_2017This batch of gyoza was made with a filling consisting of finely chopped carrots, celery, ginger, parsley, dill, matcha (dry green tea), miso, turmeric, cooked brown rice and adzuki beans. I used gyoza skins from Japan Foods, Inc., and sealed them with an egg-wash~~M-Jgyoza_deep_frying_elegant_cook_m-jgyoza_noritake_bowls_m-j_de_mesterton
Below: a Salad of Beneficial Daikon Radish and Romaine Lettuce, Dressed with a Simple Vinaigrette @M-J de Mestertongyoza_with_daikon_salad_m-j_elegant_cook

Making Croutons

croutons_salad_elegant_cook_m-jeanne_de_mesterton

Sourdough_Bread_by_Elegant_Cook_M-Jeanne_de_Mesterton.JPGcroutons_by_elegant_cook_jeanne_m-j_de_mestertoncrouton_spices_elegant_cook_m-j_de_mestertoncrouton-coating_elegant_cook_m-jeanne_de_mesterton

croutons_home-made_by_elegant_cook_jeanne_m-j_de_mesterton

A half-loaf of home-made sourdough bread was a couple days old, and tired of being stored in the fridge. I decided to make croutons with it for the week’s luncheon salads. I poured olive oil, spices, parsley and fresh rosemary into a Pop-It storage box (made with safe materials in Italy), then tossed the bread squares in and shook the thing with all my might to coat them well. With ambient heat from the oven while baking the croutons, a new loaf of bread was rising nearby. Sliced thinly, the croutons were ready after ten minutes in a 350° oven. Cooled croutons were poured into elegant jars to be used at table. And they won’t need to be stored for long; these croutons will quickly be poured out onto salads. @M-J de Mesterton

croutons_elegant_cook_jeanne_m-j_de_mesterton

Summer Cocktail Jalapeños

M-J’s Low-Carb Jalapeño Hors d’Oeuvres

♥Simple, Sumptuous and Spicy Stuffed Jalapeños
Cream Cheese is blended with finely-crushed almond crackers, chile powder and celery salt, then pressed into halved and seeded jalapeño peppers. Placed in a baking dish and baked in a 400F oven until lightly browned, these cocktail offerings can be served warm or room-temperature. Besides tasting great, stuffed piquant peppers prepared this way are low in carbohydrates and high in nutrition. ©M-J de Mesterton

Click Here to Read M-J’s Main Website, Elegant Survival

Elegant Home-Made Tortilla Chips

MAKE YOUR OWN ELEGANT TORTILLA CHIPS

Frying Tortilla Chips for an Elegant Home-Made Southwest Appetizer

Posted at 12:16 PM on November 27, 2009
MAKE YOUR OWN ELEGANT TORTILLA CHIPS

You don’t have to throw out your tortillas if they are past their prime. Make them into tortilla chips, which will be very popular with your family and guests, as they are pleasingly different from those bought in the store.Take a stack of tortillas and dust between the layers with salt, pressing it into them. Then, pushing down hard with a large knife twice at different angles, cut the stack into quarters. Lower a handful at-a-time of uncooked chips into bubbling hot oil. For this light and crispy batch, I used a combination of soy oil, which is now sold as “vegetable oil”, and lard. Peanut or corn oil are also good for deep-frying tortillas. When the chips themselves have developed bubbles and are slightly brown, it’s time to remove them from the pot with a runsible or slotted spoon. Drain them on paper towels, and dust with more salt if desired. The cooking oil may be strained, refrigerated and re-used for French fries, yams or potato chips. My recipe for Elegant Guacamole goes very well with these tortilla chips. So do sour cream or crème fraîche, and a mixture of sliced jalapeños with melted Cheddar cheese, baked on top of the chips for a few minutes in a hot oven.

©M-J de Mesterton 2009

Home-Made Tortilla Chips: an Elegant American Appetizer

M-J de Mesterton’s Elegant Guacamole Recipe is Available on ElegantCook.net

For green chile powder, which is a good substitute for chopped canned or frozen New Mexico green chiles, go North of the Border.

M-J’s New Mexico Chile Almonds

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

M-J’s New Mexico Chile Almonds

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

M-J’s New Mexico Chile Almonds

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

M-J’s New Mexico Chile Almonds

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

M-J’s New Mexico Chile Almonds

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

>M-J’s New Mexico Chile Almonds

>

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

M-J’s New Mexico Chile Almonds

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

>M-J’s New Mexico Chile Almonds

>

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

M-J’s New Mexico Chile Almonds

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

>M-J’s New Mexico Chile Almonds

>

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

M-J’s New Mexico Chile Almonds

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

M-J’s New Mexico Chile Almonds

M-J’s Roasted New Mexican Chile Almonds, © 2007

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Roasting the nuts this way is superior to coating them with oil, because your guests, even if they’re not opposed to the stuff, won’t welcome it all over their clothes.

Create a website or blog at WordPress.com

Up ↑