I have been busy going through our ornaments and have packed them away for next year. There was one of the United States Capitol. I bought it several years ago when we took a relative who was visiting at the time.
Friday, January 29, 2021
Tuesday, January 26, 2021
This sock is full of thistle seed and even though I have used them before, this one has been the most popular one ever. So here you go, all the goings on in our back garden.
Monday, January 25, 2021
I forgot to take a photo of the meal I made with this sauce, so borrowed the photo from Pixababy. It is very close.
I was looking for an Asian stir-fry sauce for a vegetable dish we were putting together. I found this recipe on The Spruce Eats. It was written by Liv Wan. This is a very fast recipe and can be ready to use in 15 minutes. I always recommend you taking a look at the original recipe for the great tips given, and for the photos, plus other delicious recipes to try.
We mixed our sauce into a simple pork, green onion and bok-choy stir-fry.
Chinese Brown Sauce - serves 2
3/4 cup beef broth
1 1/4 tablespoon oyster sauce
1 teaspoon dark soy sauce (look for the dark as it adds a rich flavor)
1/2 teaspoon sugar
1 tablespoon cornstarch (corn flour, or potato starch)
Add the broth, oyster sauce, dark soy sauce, sugar, and cornstarch to a saucepan.
Mix evenly and make sure there are no lumps of cornstarch.
Bring it to a boil while stirring and simmer until the sauce reaches the desired thickness.
Use immediately in your favorite stir-fry or other dish.
Chicken broth version: Combine 1 cup chicken broth (or chicken stock), 1 1/2 tablespoons oyster sauce, 2 teaspoons dark soy sauce, 1/2 teaspoon brown sugar, and 1 tablespoon cornstarch (or potato starch) in a saucepan.
Mix evenly and make sure there are no lumps. Bring to a boil and keep stirring during cooking. Simmer until the sauce reaches the thickness you like.
Add 1 finely chopped garlic clove
Add 1 teaspoon grated fresh ginger
Add chili sauce or chili oil if you'd like your brown sauce spicy
Liv Wan's comments:
"Is Chinese Brown Sauce Healthy?
Chinese brown sauce is low calorie, making it a decently healthy choice when saucing your stir-fries.
It does not contain much in the ways of vitamins or nutrients.
To reduce the sodium, use low-sodium beef broth and soy sauce.
Because brown sauce contains cornstarch it is not appropriate for a keto diet.
Is Hoisin Sauce the Same as Brown Sauce?
Hoisin sauce is a flavorful condiment made of a variety of ingredients depending on the maker. Hoisin is often made with soybeans, garlic, chili, sugar, and spices. Brown sauce is a slightly thinner, simpler sauce that is broth-based. It has a less complex flavor than hoisin sauce."
What we did think? This is a good brown sauce and was just what we needed for our stir-fry. We found it a bit bland to our food tastes. If you like it relatively bland then it would be perfect. We thought we would add the garlic and ginger next time, also some hot Chile paste to give it a bit of a kick.
The address below will take you straight to the recipe.
Here is the link in case the one above doesn't work.
Thanks for stopping by and enjoy your week.
Friday, January 22, 2021
A quote I learned recently when looking and reading how the design came together for our new First Lady's Inaugural gown. I look forward to seeing it at the Smithsonian National History Museum in Washington DC one day, where it will be on display with all the other First Ladies Gowns. (The post I shared about our last visit to that exhibit can be seen here if you missed it.)
This wonderful quote is hand-embroidered in the gown's lining. Mrs. Biden is a teacher and still intends to teach even now. The quote struck me as very profound and reads as follows:
"Tell me and I forget. Teach me and I remember. Involve me and I learn."
From Founding Father, Benjamin Franklin.
Thursday, January 21, 2021
A study in Brown Pelicans for you today. I love watching them skim along the shore, and I thought Gregg's sister's photographs were fabulous.
Here are some facts about them.
Tuesday, January 19, 2021
I am very grateful to Gregg's sister for letting me share these.
Another Snowy Egret with Tundra Swans in the background, and an unidentified duck.
Monday, January 18, 2021
2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese
In a large saucepan, sauté the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.
Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender (look at directions on the packet for time).
Ladle soup into bowls. Sprinkle with cheese.
Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. (Since making this soup we have already eaten a portion that I had put in the freezer and after thawing it overnight and adding more broth, it heated up very nicely in a pan on the stovetop. I served it that time with the biscuits from this recipe, changing the chopped chilies to thinly sliced green onions.)
At the website underneath the recipe, several suggestions and recipes are given to go with this soup, such as Basil-tomato grilled cheese sandwiches. Plain old grilled cheese would be nice too. I haven't checked out the others listed but will before I make this next time. A green salad would be good. It is such a hardy soup we ate it on its own that first time.
You can look at all the tips for this recipe if you visit their site at the link above.
We used two large cartons (4 cup size each) of reduced sodium broth. You can use vegetable broth to make this vegetarian.
We grated Parmesan cheese over the soup.
I made sure to double up on this recipe as we froze half of it. It is nice to have those days when we don't want to fuss much in the kitchen, and feel like a nice hot soup.
Here is the address if you can't get the link to work.
All in all, another great soup for our make again folder.
Thanks for looking and Bon Appetit!