M-J’s Elegant Small-Space Décor

Advertisements

Elegant Brown Rice & Lettuce Luncheon Salad

Brown_Rice_Tanimura_LittleGems_Luncheon_SaladElegant_Cook_M-J
One Cup of Cooked Brown Rice, a Few Soft Adzuki Beans, a Diagonally-Sliced Carrot and 1/4 of a White Onion Sautéed in Coconut Oil , Resting on a Bed of Chopped Little Gems Lettuce by Tanimura & Antle: a Nutritious Luncheon Salad, Dressed with Home-Made Red Chile Oil* and a Little Soy Sauce

Below, a photo from earlier this year of Little Gems Sweet Lettuce by California’s Venerable Tanimura & Antle Farms

Tanimura_Antle_Lettuce_Little_Gems_by_M-J_de_Mesterton

*M-J’s Original Red Chile Oil

One cup of liquid (room-temp) coconut oil, safflower or peanut oil

One half-cup of red pepper flakes or crushed, dried chiles

One or two tablespoons of cayenne pepper (optional)

Two tablespoons of soy sauce (this liquid will help reconstitute and soften your dried chiles (chillis) or red pepper flakes.)

Mix ingredients together and keep at room-temperature in a sealed jar.

Home-Made_Chile_Oil_Copyright_Elegant_Cook_M-J_de_Mesterton

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

Don’t Waste Lemon Peels: Make Marmalade

 

Lemon_Marmalade_Elegant_Survival_M-J_de_Mesterton

Lemons are dear. I never waste any part of them. Squeezed-out lemons are cut finely, with just the seeds removed, then boiled for an hour with non-GMO sugar, water, and fruit pectin. Refrigerated in a recycled jar with a pretty lid, my citrus marmalade easily replaces an expensive glass of “Bonne Maman”. So, after you make lemonade, you might just want to make marmalade. ~~M-J

Benefits_of_Lemon Juice_Copyright_M-J_de_Mesterton

Article at Natural News, by Regular Contributor J.D. Heyes

M-J’s Shirataki-Miso Soup

Burdock Root or Gobo Slices, Broccoli, Adzuki Beans, Brown Rice and Shirataki Noodles in Miso Broth

©M-J de Mesterton 2014

Burdock root, known in Japan as gobo, is one of the best blood-purifiers. It has diuretic properties that help expel toxic products from the blood through urine. This root-vegetable is employed in the treatment of skin problems such as eczema (dermatitis) and psoriasis. Burdock is a remedy for liver and gall bladder complaints. Effusion of burdock seeds has been used for throat and chest ailments. Burdock is an appetite-stimulant and is used  for enhancing digestion and relieving dyspepsia. Dried burdock root is reconstituted by pouring boiling water over the bits and letting them stand until softened. It may also be used as a tea, or incorporated into brown rice, where it will soften as the rice and burdock mixture cooks. I use either fresh or dried burdock in stir-fried vegetables or kinpira-style braised vegetables.

©M-J de Mesterton 2014

Boiling Potatoes for Freezing

Boiling a Whole 10-Pound Bag of Potatoes, Economizing on Energy ©M-J de Mesterton 2015
Boiling a Whole 10-Pound Bag of Potatoes Uses Less Energy than Little Batches
©M-J de Mesterton 2015

To boil a whole sack of spuds at once, I added a tablespoon of salt and a quarter-cup of vinegar to the water in this huge stock-pot. The potatoes came out of the sack clean enough to dump directly into the pot. I turned on the gas and waited for them to start boiling, then let them simmer for thirty minutes.

Reserve the Potato-Water to Use as Fertilizer for Your Garden ©M-J de Mesterton
Reserve the Potato-Water to Use as Fertilizer for Your Garden
©M-J de Mesterton

When the boiled potatoes were soft enough to eat but still firm enough to slice, I turned off the gas. I then transferred the potato-water to a more manageable pot. Because the large stock-pot filled with potatoes and water was too heavy for me to handle, I used a heat-proof pitcher to ladle it out, and poured the remaining hot water into a bowl in the sink. Later, when this nutrient-rich water is cool, I shall take these vessels of liquid to the garden and water plants  with them.

The potatoes, after having been drained of hot water, sat covered in the stock-pot to cool for a few minutes. To peel them, I simply throw some ice and cold water over the potatoes, let sit for ten minutes, then the jackets will usually slide off easily, leaving a very attractive spud indeed, ready to be frozen for later use. I developed this method of preparing potatoes for the future when an economy-sized bag of them threatened to sprout. To prevent the spuds from going bad, I boiled and peeled and froze them. They are perfect when turned into gratin Dauphinois, hash-browns and mashed potatoes.

©M-J de Mesterton 2015

Austerity Cookery

These boiled potatoes are ready to be doused with ice-water for easy peeling. When the spud-jackets are removed this way, there is no waste like there is when a peeler is used on raw potatoes. These particular potatoes have such delicate skins that, testing them for softness, I smashed one in a bowl, seasoned it with Himalayan salt and pepper: the little spud, jacket included, was delicious!

Elegant Blanched Potatoes

Potatoes_Boiled_Peeled_ElegantSurvival.net

Potatoes, when cooled, may be packed in zippered bags or BPA-free food-storage boxes for freezing. In the freezer, there are a few spuds in a bag and the majority of today’s produce in a BPA-free Ozeri Green Earth container, flanked by haricots verts and home-made bread, topped by stacked home-made pizza slices and yesterday’s chocolate pie.

Pre-Boiled and Peeled Potatoes in the Freezer

Home-Made French Bread

French Bread Made at Home: Worth the Trial and Error, Time and Effort

The internet is full of recipes for pain Français. Choose the one that seems right for your kitchen, because people have varied results depending on many factors. There is a detailed tutorial at The Sour Dough blog, based upon the French bread recipe and method of Julia Child. Here is another instructive page, at the Smithsonian museum, which houses Julia Child’s television kitchen. Remember to use only unbleached white flour, and to create moisture in the oven while your loaves are baking.

©M-J de Mesterton 2012