Pears

S. Kenney-2011

S.Kenney 2011

Have you ever wondered which pear is sweet?  Which is tart?  Which is juicier than the other?  I often look at the pears and am not sure which is which.  Being close to Mexico now, I notice that the variety of fruit in the stores is quite widespread.  I am trying to understand what is coming from Mexico and S. America and what is being trucked across the U.S.  I was trying to figure out pears the other day and this is what I gathered together.  Now, if I could only keep it straight in my noggin...

Bosc Pear:  (These are the pears I took photos of above)

Eaten fresh, in salads or use in fruit baskets. Bosc pears are grown in California, Washington, and Oregon, Australia, British Columbia and Europe. Available in the US August through May. 

Anjou Pears:
In salads and eaten raw by themselves or paired with cheese. Sweet juicy Anjous are perfect for baking into desserts like tarts. It is commonly used for baking as they hold their flavor and texture even when cooked. They are also good for use in salads. While some prefer to refrigerate their Anjou pears, they are best left at room temperature. Anjou pears are available October through June. 


The Asian Pear:
It is also called Nashi apple, Nashi pear, African pear, Japanese pear, Korean pear, Taiwan pear, sand pear, apple pear, bapple, papple, and bae li. Good quality Asian pears are selected by smell rather than variations in firmness. Unlike other pears that yield to gentle pressure when ripe, Asian pears are ripe even when they are extremely firm.
The only good use for this pear is to eat fresh, and they are sweet and delicious.


Bartlett Pear:
Eaten fresh or in salads, canned, baked or poached. Bartlett pears are the types of pears most commonly used for canning.  They are available July through December. 


Seckel Pear:
Eaten fresh, in salads or canned. Seckel pears are available August through January. 

Mie Ayam

Akhirnya terlaksa juga niat untuk memperdayakan si gilingan mie dan pastanya mr "Atlas" weekend kemarin jadi juga homemade mie ( cukup berbekal bahasa pas pas an- secara instruksinya pake english nan susyeh terjemahinnya) dan membuat saus ayamnya ala "guwe" banget jadi dilarang protes hehehehheehehe....yang penting enak....dan tetep ditemani dengan sambal pedas cap "Belibis.

Mie Ayam
By. Nilamsari

Bahan mie :
300 gr terigu protein tinggi
3 butir telur
sejumput garam

Cara membuat :
Uleni ketiga bahan diatas hingga kalis lalu giling dengan penggiling molen atau pasta dari yang tebal ke tipis lalu terakhir potong di pemotong mie ukurannya.

Bahan Ayam :
1/2 potong dada ayam
1 kaleng jamur
1 buah bawang bombay
3 buah bawang putih
300 ml kaldu ayam
3 sdm saus inggris
5 sdm kecap manis
2 sdm kecap asin
gula pasir
gula merah
garam
2sdm minyak goreng

Cara membuat :
Potong ayam yang sudah direbus bentuk dadu dan jamur juga dipotong mengjadi kecil kecil atau bisa sesuai selera.

Panaskan minyak goreng, tumis bawang bombay & bawang putih hingga harum lalu masukan ayam, jamur dan kuah kaldu ayam, masukan kecap, saus inggris, garam, gula , masak hingga matang jangan lupa untuk cicipin.

Pelengkap:
Sawi hijau dan bakso

Cumi Item

Kali ini aku sedang menyenangi dunia masak....lagi bosen baking sih tidak cuman memang dari dulu kalau dunia masak sedikit lebih malas karena ada acara ulek mengulek, rajang merajang dan kadang bikin mata pedih bahkan nangis gak jelas karena si bawang merah he...he...he...

Dari kecil kalau ibu masak cumi paling senang bikin cumi masak item rasanya enak palagi bisa belepotan tinta dan makanpun jadi lagi...lagi...dan lagi....

Cumi Item
ala : Nilamsari

Bahan :
10 buah cumi item (biasanya bentuknya kecil dan montok)
5 buah bawang merah - rajang halus
2 buah bawang putih - rajang halus
3 buah cabe merah - potong2 kecil
2 lbr daun salam
sepotong jahe
garam
gula
2 sdm minyak goreng

Cara membuat :
Bersihkan cumi lalu kucurin jeruk diamkan sebentar lalu bilas lagi. Panaskan minyak goreng lalu tumis bawang hingga harum dan layu kemudian masukan cabe,salam,jahe, tumis hingga harum kemudian terakhir masukan cumi. Tambakan air sedikit kurleb 50ml-100 ml masak hingga matang dan kuah mengental, jangan lupa tambahin garam dan gula dan cicipin.

Menu Plan Monday

I'm back on the written menu plan band wagon. Last week I had a mental idea of what I was making, just never got around to writing it down or typing it up. I am going to add lunches in for myself Monday through Friday. Since I started my new 15 in 15 this week, I want to keep track of what I am eating for lunch and make it more interesting instead of the same yogurt and applesauce.

Monday
L - Creamy White Chili
S - Pasta salad and sandwiches

Tuesday
L - Left over pasta salad
S - Eating out before continuing education course

Wednesday
L - Yogurt, granola and fruit
S -  Broccoli cheese soup

Thursday
L - Avocado Salad
S - Fried rice and veggies

Friday
L - Yogurt, granola and fruit
S - Eating out with in-laws before marriage conference with Kirk Cameron

Sabbath - Lasagna (church potluck)

Sunday - Left over buffet

Happy menu planning!

Enjoy what you read here on Golden Reflections? Please vote daily on Picket Fence blogs, just click on the button below!

OATS & ALOO PURIS

Ingredients:

Wheat flour ..... 2 cups

Potatoes .......... 2 small

Oats ................ 4-5 tbsps.

Green chillies .... 2 crushed

Coriander ......... handful ( finely chopped)

Cumin seeds .... 1 tbsp.

Turmeric powder ... 1/8 tsp.

Amchoor powder ... 1/2 tsp.

Red chilli powder .. 1/4 tsp. (optional)

Salt ................ to taste
Oil
Method:

1. Boil the potatoes and mash them.
2. Roast 2 tbsps. of oats with 1 tsp oil.

3. Knead the dough adding the mashed potatoes, roasted oats, green chillies, cumin seeds, coriander leaves, turmeric powder, 1 tbsp oil, amchoor powder and salt.

4. Roll out puris dipping in oats instead of flour. Make the dough little soft so that the oats stick to the puris while rolling them.

5. Deep fry the puris. They turn out crispy and crunchy with oats.

Serve them hot with curd or pickle.