10 Minute Miso Soup
serves 4 4 cups water
1 1/2 teaspoons instant dashi powder
1/2 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in
1/2 cup water
1/2 cup cubed tofu
1 tablespoon chopped green onion

1. Boil water. Add dashi. Turn down heat. Stir.

2. Add tofu and drained seaweed. Let cook for a minute on low. In meantime, spoon 1/2 cup of the hot stock into bowl with the miso paste. Using chopsticks, mix to melt the miso paste so that it becomes a smooth mixture.

3. Turn off heat. Add all of the miso. Stir. Serve. Top with chopped green onion.

4. Drink up. Other ingredients you could add to the miso soup: sliced shitake mushrooms, thinly sliced leeks, spinach, crab meat, egg, fish cake.

“Well, it’s a family secret,” she said. “But if you promise not to tell, I’ll let you in on it.”
“Okay,” I said. “Tell me!”

“Well, first, I roll out the dough, making sure it is flat and even. Then I cut out the bottom layer and carefully put it in the pie plate and make sure it is firmly against the sides of the plate.”

“Then I slowly pour in the filling, making sure it’s not too full. Next, I cut out the top layer and carefully put it over the filling.”

“Finally, I take out my teeth and just run them around the edge of the pie crust and they make the nicest, even impressions you ever did see!”

I LOVE this joke. Very Funny!!

Here is another for you.

Got a letter from Grandma the other day. She writes… The other day I went up to a local Christian bookstore and saw a "Honk If You Love Jesus " bumper sticker. I was feeling particularly sassy that day because I had just come from a thrilling choir performance, followed by a thunderous prayer meeting; so I bought the sticker and put it on my bumper.

Boy, I’m glad I did! What an uplifting experience that followed! I was stopped at a red light at a busy intersection just lost in thought about the Lord and how good He is…and I didn’t notice that the light had changed. It is a good thing someone else loves Jesus because if he hadn’t honked, I’d never have noticed!

I found that LOTS of people love Jesus Why, while I was sitting there, the guy behind me started honking like crazy, and then he leaned out of his window and screamed, "For the love of GOD! GO! GO!JESUS CHRIST, GO!"

What an exuberant cheerleader he was for Jesus! Everyone started honking! I just leaned out of my window and started waving and smiling at all these loving people. I even honked my horn a few times to share in the love!

There must have been a man from Florida back there because I heard him yelling something about a "sunny beach"… I saw another guy waving in a funny way with only his middle finger stuck up in the air. When I asked my teenage grandson in the back seat what that meant, he said that it was probably a Hawaiian good luck sign or something.

Well, I’ve never met anyone from Hawaii; so I leaned out the window and gave him the good luck sign back. My grandson burst out laughing…why even he was enjoying this religious experience!

A couple of the people were so caught up in the joy of the moment that they got out of their cars and started walking towards me. I bet they wanted to pray or ask what church I attended, but this is when I noticed the light had changed. So, I waved to all my sisters and brothers, grinning, and drove on through the intersection.

I noticed I was the only car that got through the intersection before the light changed again and I felt kind of sad that I had to leave them after all the love we had shared; so I slowed the car down, leaned out the windowand gave them all the Hawaiian good luck sign one last time as I drove away.

Praise the Lord for such wonderful folks!

Grandma

Duration : 0:0:56

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Duration : 0:7:19

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Duration : 0:4:18

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It is like Kentucky fried chicken but with more flavor and tenderness. It has some sort of batter/flour and it seems to be deep fried. Is this recipe a secret?

Chinese Garlic Chicken

Chicken breasts are seasoned with garlic and chile paste in this easy stir-fry.
INGREDIENTS:

* 1 pound boneless, skinless chicken breasts
* Marinade:
* 1 tablespoon light soy sauce
* 1 tablespoon dry sherry
* Other:
* 4 garlic cloves, finely minced
* 2 green onions, finely chopped on the diagonal
* a few drops sesame oil
* 2 tablespoons light soy sauce
* 1 tablespoon dry sherry
* 1/4 teaspoon chili paste
* Oil for stir-frying

PREPARATION:
Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 – 25 minutes.
While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.
Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.

Cook’s Notes: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. I like to serve this dish with stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.

————————————————————————————
Chinese Garlic Chicken

Servings:
4
Preparation Time:
0.75 hours

Ingredients

* About a pound of boneless skinless chicken breast.
* 4 green onions, sliced into thin rounds
* 2 teaspoons finely chopped ginger
* 12 good sized garic cloves, finely chopped (or 3 tablespoons from a jar)
* 4-6 chopped chinese chiles (optional)
* 2 tablespoons peanut oil
* 1 teaspoon sesame oil

Marinade

* 1 egg
* 1 tablespoon cornstarch
* 1 tablespoon Shoashing wine

Sauce

* 1 tablespoon chile sauce or paste
* 2 teaspoons sugar
* 1 teaspoon cornstarch
* 2 teaspoons rice vinegar
* 1 tablespoon water
* 2 tablespoons Shaoshing wine
* 2 tablespoons soy sauce

Cooking Instructions

1. Put the chicken breasts in the freezer for an hour or so until they are just starting to harden but aren’t frozen solid yet.
2. Make the marinade by lightly beating the egg, then mixing in the wine and the cornstarch until the cornstarch is dissolved.
3. Cut the chicken into thin slices of 1/8 inch or less. Add to the marinade and stir to coat all the pieces.
4. While the meat is marinading, mix together all your sauce ingredients, making sure the cornstarch and sugar are disolved.
5. This is also a good time to prep your onions, garlic and ginger.
6. Pour off any excess marinade.
7. Heat the wok over high heat. When it is good and hot, add the oil.
8. When the oil starts to shimmer, start stir frying your chicken in a couple of batches. Cook until no more pink is showing., then remove and set aside.
9. Add a little more oil, but only if necessary. Add the onion, garlic, ginger and chiles and stir-fry for about 30 seconds till they start to release their fragrant oils.
10. Return the chicken to the wok, continue cooking and stirring for another 30 seconds
11. Add the sauce, tossing to coat. Continue stir-frying, making sure that every piece has a good coating of sauce and garlic bits. The sauce should start thickening once it is boiling for a few seconds.
12. Remove from heat and drizzle on sesame oil
13. Serve with brown rice. Enjoy.
———————————————————————————–
CHINESE GARLIC CHICKEN

Ingredients
****************
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce

Procedure
***************
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 Tbsp cornstarch and 1 Tbsp wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice. Makes 4 servings.
————————————————————————————
Garlic Chicken

Ingredients:
1 pound boneless, skinless chicken breasts

Marinade:
1 tablespoon soy sauce
1 tablespoon dry sherry

4 garlic cloves, finely minced
2 green onions, finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste

Directions:
Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 30 minutes. While the chicken is marinating, prepare the green onions and garlic. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.

Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice.

Layered with goat cheese, ripe tomatoes, white beans, balsamic field greens and focaccia crisps. It was sooo
good…

8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup pitted black olives
1/2 red onion, cut into slivers
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.

In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.