Hello from Kumama's Kitchen,
Meals are a challenge these days. We need to conserve energy, save money, be time efficient, serve healthy meals, and take care of ourselves. The list goes on. One of my favorite Asian meals is Mongolian beef. From the restaurant it can be pricy to feed a family .
The recipe below will easily feed 4-6 using the economical round steak. Only a pound ( you could use less- and fill in with some additional veggies) . Round steak is a leaner thus often tougher cut of meat. It is however tasty, and leaner means healthier. Make sure you trim any fat from the meat. If you find a larger than one pound piece have the butcher cut it in one pound pieces and freeze the other portions for the next time. White rice can be replaced with brown rice to increase the fiber. Since it takes longer to cook brown rice, cook a double batch and freeze leftovers on zip-closure bags for the next time you need cooked rice. There are many types of soy sauce- choose one that meets your nutritional needs. More garlic and ginger can make up for less soy if needed.
Kumama’s Mongolian Beef
1 pound round steak
1 medium onion sliced in strips (not rounds)
4 tablespoons soy sauce (lower sodium)
1 tablespoons white sugar2 tablespoons canola oil
1-2 teaspoons grated fresh ginger 2 cloves garlic, minced finely or crushed
4 green onions sliced on the diagonal in 1 inch pieces include the green
2 tablespoons sesame seeds, toasted lightly (heat slowly in small dry frying pan- keep the pan moving they toast quickly and burn quickly – do not leave the pan) (you can also buy them already toasted)
Cooked rice or cooked Asian noodles
1. Mix soy sauce, sugar, oil, ginger, garlic, and onions in a large Ziploc bag. Set aside.
2. Cut steak into thin strips (It helps to put meat in freezer for about 20 min to firm it up- much easier to slice) and add zip closure bag. Zip and refrigerate at least 30 minutes but may be marinated overnight.
3. Cook in wok or frying pan about 5 minutes or until meat cooked through. Add sesame seeds and cook for additional 1 minute. Serve with cooked rice or Asian noodles
Serves 4-6 generously
Tuesday, August 19, 2008
Sunday, August 17, 2008
Kumama's Curried Fruit
Hi,
We have been talking about saving money on veggies this week. We need to also talk about fruit. All of the same principals apply –using canned, frozen, farmers markets and so on. Keep in mind that many fruits such as apples and pears have “good staying power”. Properly stored they can keep for months. Have you ever considered drying fruits in a dehydrator ?. While we are in tough economic times I do not recommend a large investment in such and item, but I see them frequently at garage sales for under $5.00. It is also a way to preserve fresh herbs if they cannot be uses in a timely fashion.
Canned fruits are usually packed in sugar syrup; so look for juice packed or water packed if you are monitoring your carbs. You can also drain the syrupy fruit to cut down on the carbs.
Keep in mind the “old reliable” fruits , apples, pears, oranges and bananas pack a big nutritional punch, pack easily in lunches and usually will curb any sweet craving.
Here is a recipe for curried fruit- keep it in mind for the cooler days or when company’s coming and you don’t feel like fussing too much
Curried Fruit
1 can peaches, drained
1 can apricots, drained
1 can pears, drained
1 large can pineapple chunks, un-drained *
1 can black cherries, drained
½ cup brown sugar
2 teaspoons curry powder (not hot curry powder )
3 tablespoons quick-cooking tapioca
2 tablespoons butter (margarine OK but butter better )
Combine fruit. Place in slow-cooker .* NOTE do not drain pineapple *. Add rest of ingredients except butter . Cook in slow cooker on Low for 6-8 hours. Add butter in last hour of cooking and stir well. This will feed a large crowd, sit on a buffet well and tastes even better the next day . It can be served with ice cream or whipped cream if desired.
We have been talking about saving money on veggies this week. We need to also talk about fruit. All of the same principals apply –using canned, frozen, farmers markets and so on. Keep in mind that many fruits such as apples and pears have “good staying power”. Properly stored they can keep for months. Have you ever considered drying fruits in a dehydrator ?. While we are in tough economic times I do not recommend a large investment in such and item, but I see them frequently at garage sales for under $5.00. It is also a way to preserve fresh herbs if they cannot be uses in a timely fashion.
Canned fruits are usually packed in sugar syrup; so look for juice packed or water packed if you are monitoring your carbs. You can also drain the syrupy fruit to cut down on the carbs.
Keep in mind the “old reliable” fruits , apples, pears, oranges and bananas pack a big nutritional punch, pack easily in lunches and usually will curb any sweet craving.
Here is a recipe for curried fruit- keep it in mind for the cooler days or when company’s coming and you don’t feel like fussing too much
Curried Fruit
1 can peaches, drained
1 can apricots, drained
1 can pears, drained
1 large can pineapple chunks, un-drained *
1 can black cherries, drained
½ cup brown sugar
2 teaspoons curry powder (not hot curry powder )
3 tablespoons quick-cooking tapioca
2 tablespoons butter (margarine OK but butter better )
Combine fruit. Place in slow-cooker .* NOTE do not drain pineapple *. Add rest of ingredients except butter . Cook in slow cooker on Low for 6-8 hours. Add butter in last hour of cooking and stir well. This will feed a large crowd, sit on a buffet well and tastes even better the next day . It can be served with ice cream or whipped cream if desired.
Saturday, August 16, 2008
Kumama's Eggplant Sandwiches
Hello again!
Earlier this week we talked about some ways to stretch our food dollar with vegetables. I stopped by a vegetable stand here in Carroll County, Maryland near Westminster
Here are some of my bargains:
3 large beautiful ripe red tomatoes (almost 2 pounds) -$1.00
3 large orange tomatoes $1.00
3 pounds cherry tomatoes $3.00
3 large cucumbers (but not overly large) $1.00
2 eggplants about one pound each $1.00
8 medium zucchini 25cents each- $2.00
10 pounds small new potatoes $4.00
2 small cantaloupes 1.25 pounds each- 50 cents each - $1.00
All vegetables were grown on that farm. All except potatoes were picked this morning.
We will eat healthy dishes all week (and then some) from this bag of beautiful fresh vegetables.
I did not buy fruit as our blackberry bushes are still producing and the pears trees will soon be challenging me for ideas to properly utilize the bounty.
Any of you out there that have excess fruit and vegetable from your gardens and do not want it to be wasted- call your local shelters, missions, food banks or meals-on wheels programs and ask if you can drop it off. Fresh foods are often in short supply at these organizations- all contributions are appreciated!
Think I’ll make eggplant sandwiches this week!
Eggplant Sandwiches
Serves 4
2 One pound eggplants
2 cups seasoned commercial bread crumbs (or make your own)
¾ cup good quality grated Parmesan cheese
3 large eggs
3 tablespoons water
Olive oil greasing pan (may use olive oil flavored cooking spray such as Pam)
4 large crusty rolls – split
1 16 ounce jar spaghetti sauce – any red one will do – Pizza sauce also works if that’s what you have on hand
1 cup shredded mozzarella cheese
· Cut eggplant in slices – about ¼ inch thick (if your rolls are oblong slice the long way- if your rolls are round- slice in rounds)
· Whisk eggs in bowl with water
· Mix Parmesan cheese and bread crumbs.
· Dip eggplant into egg mixture then into bread crumb mixture.
· Put eggplant on greased (sprayed) baking sheet and broil about 12 inches from heat- about 5 minutes on each side. ( OR- sauté in olive oil on grill pan or frying pan until slightly crisp. But since you need to heat the oven to melt the cheese why dirty another pan)
· Top rolls with eggplant then spaghetti sauce then mozzarella. Broil additional 3-5 min until sauce is hot and cheese melts and bubbles.
Earlier this week we talked about some ways to stretch our food dollar with vegetables. I stopped by a vegetable stand here in Carroll County, Maryland near Westminster
Here are some of my bargains:
3 large beautiful ripe red tomatoes (almost 2 pounds) -$1.00
3 large orange tomatoes $1.00
3 pounds cherry tomatoes $3.00
3 large cucumbers (but not overly large) $1.00
2 eggplants about one pound each $1.00
8 medium zucchini 25cents each- $2.00
10 pounds small new potatoes $4.00
2 small cantaloupes 1.25 pounds each- 50 cents each - $1.00
All vegetables were grown on that farm. All except potatoes were picked this morning.
We will eat healthy dishes all week (and then some) from this bag of beautiful fresh vegetables.
I did not buy fruit as our blackberry bushes are still producing and the pears trees will soon be challenging me for ideas to properly utilize the bounty.
Any of you out there that have excess fruit and vegetable from your gardens and do not want it to be wasted- call your local shelters, missions, food banks or meals-on wheels programs and ask if you can drop it off. Fresh foods are often in short supply at these organizations- all contributions are appreciated!
Think I’ll make eggplant sandwiches this week!
Eggplant Sandwiches
Serves 4
2 One pound eggplants
2 cups seasoned commercial bread crumbs (or make your own)
¾ cup good quality grated Parmesan cheese
3 large eggs
3 tablespoons water
Olive oil greasing pan (may use olive oil flavored cooking spray such as Pam)
4 large crusty rolls – split
1 16 ounce jar spaghetti sauce – any red one will do – Pizza sauce also works if that’s what you have on hand
1 cup shredded mozzarella cheese
· Cut eggplant in slices – about ¼ inch thick (if your rolls are oblong slice the long way- if your rolls are round- slice in rounds)
· Whisk eggs in bowl with water
· Mix Parmesan cheese and bread crumbs.
· Dip eggplant into egg mixture then into bread crumb mixture.
· Put eggplant on greased (sprayed) baking sheet and broil about 12 inches from heat- about 5 minutes on each side. ( OR- sauté in olive oil on grill pan or frying pan until slightly crisp. But since you need to heat the oven to melt the cheese why dirty another pan)
· Top rolls with eggplant then spaghetti sauce then mozzarella. Broil additional 3-5 min until sauce is hot and cheese melts and bubbles.
Thursday, August 14, 2008
Kumama Talks Saving on Veggies
Kumama has been inundated with questions lately on how to reduce the food bill without compromising health or taste.
We all agree that food is getting too expensive. Choosing canned and frozen instead of fresh can be a money saver .Also most of us eat far too much fat and protein. So here goes.
Let’s talk today about vegetables.
Utilize your local farmers markets for fresh and in season fruits and veggies as much as possible. The prices are usually better and certainly promise to be fresher.
Corn, broccoli , green beans peppers, peas, cauliflower, asparagus, carrots , okra and spinach are all very good frozen and much less expensive. They have the advantage of keeping longer than fresh and usually have no additives.
Canned veggies are often not given the credit they deserve. Corn, beets, green beans, mushrooms, pumpkin, and of course the wide selection of tomatoes and sauces are often placed on sale. Do not forget the ethnic food isle- things like salsa, water chestnuts. Be mindful of salt content of canned veggies and choose salt free when possible. Salt can always be added - very difficult (impossible?) to remove. If purchasing canned vegetables with salt they can be drained and rinsed to reduce the salt content.
Use the fresh vegetables where you want them to “star” and the canned in a more “supporting role”
The following recipe is that of my sister MaryBelle. It utilizes canned veggies and a few fresh.
It is a tasty ,economical and high fiber salad The sugar may be replaced with *Splenda- use the kind that comes in a box and is pours like sugar- not the kind that comes in small yellow packages .
MaryBelle’s Salad
1 cup sugar (*Splenda)
½ cup cider vinegar
½ cup canola oil
Salt and pepper to taste
1- 15 ounce can French style green beans –drained
1- 15 ounce can white corn, drained
1- 15 ounce can peas (small peas if you can find them) drained
1- 15 ounce can bean sprouts drained and rinsed
1 small jar pimentos –drained and chopped (may use ½ cup diced fresh green or red bell peppers)
1 cup celery diced
1 medium onion finely diced
Mix sugar, vinegar and oil in sauce pan and bring to a boil. Allow to cool. Add salt and pepper if desired Drain and mix all vegetables together. Pour liquid over veggies. Refrigerate in sealed container such as Lock & Lock or Tupperware. Best if made day before serving.
We all agree that food is getting too expensive. Choosing canned and frozen instead of fresh can be a money saver .Also most of us eat far too much fat and protein. So here goes.
Let’s talk today about vegetables.
Utilize your local farmers markets for fresh and in season fruits and veggies as much as possible. The prices are usually better and certainly promise to be fresher.
Corn, broccoli , green beans peppers, peas, cauliflower, asparagus, carrots , okra and spinach are all very good frozen and much less expensive. They have the advantage of keeping longer than fresh and usually have no additives.
Canned veggies are often not given the credit they deserve. Corn, beets, green beans, mushrooms, pumpkin, and of course the wide selection of tomatoes and sauces are often placed on sale. Do not forget the ethnic food isle- things like salsa, water chestnuts. Be mindful of salt content of canned veggies and choose salt free when possible. Salt can always be added - very difficult (impossible?) to remove. If purchasing canned vegetables with salt they can be drained and rinsed to reduce the salt content.
Use the fresh vegetables where you want them to “star” and the canned in a more “supporting role”
The following recipe is that of my sister MaryBelle. It utilizes canned veggies and a few fresh.
It is a tasty ,economical and high fiber salad The sugar may be replaced with *Splenda- use the kind that comes in a box and is pours like sugar- not the kind that comes in small yellow packages .
MaryBelle’s Salad
1 cup sugar (*Splenda)
½ cup cider vinegar
½ cup canola oil
Salt and pepper to taste
1- 15 ounce can French style green beans –drained
1- 15 ounce can white corn, drained
1- 15 ounce can peas (small peas if you can find them) drained
1- 15 ounce can bean sprouts drained and rinsed
1 small jar pimentos –drained and chopped (may use ½ cup diced fresh green or red bell peppers)
1 cup celery diced
1 medium onion finely diced
Mix sugar, vinegar and oil in sauce pan and bring to a boil. Allow to cool. Add salt and pepper if desired Drain and mix all vegetables together. Pour liquid over veggies. Refrigerate in sealed container such as Lock & Lock or Tupperware. Best if made day before serving.
Tuesday, July 29, 2008
Kumama's Super Coconut Cake
Today has been a lazy day for me- even more than usual. Much of the day was spent talking with beloved friends and family and obsessing on sweets. Coconut, coconut, coconut!! I have been searching my files for a recipe for a very simple coconut cake I made years ago. It is very sweet with lots of coconut. It is special as it can be made in advance, and travels well. Disappears rapidly! Fortunately I found the recipe!
I can only make this when I am taking it to a party or if guests are coming- as a diabetic and coconut lover supremo – I cannot be left alone with this cake. Enjoy!!
Kumama’s Super Coconut Cake
1 box yellow cake mix or white cake mix and the
ingredients to make cake, as listed on cake mix box
1 8 ounce can Cream of coconut- divided
1 large tub of Cool Whip (generic may be used)
1 can sweetened condensed milk (not evaporated milk)
1 cup Pecans, chopped (walnuts are also good)
1 cup shredded coconut
Prepare a 9x13 inch pan –grease and flour. Mix and bake cake according to package directions.
When cake tests done and while still hot, poke holes in it with a fork.
Mix together sweetened condensed milk and 4 ounces cream of coconut and slowly pour over cake, filling holes. Let cake cool slightly.
Blend the cool whip and remaining cream of coconut and spread over the cake. Top with pecans and coconut. Cover and refrigerate.
I can only make this when I am taking it to a party or if guests are coming- as a diabetic and coconut lover supremo – I cannot be left alone with this cake. Enjoy!!
Kumama’s Super Coconut Cake
1 box yellow cake mix or white cake mix and the
ingredients to make cake, as listed on cake mix box
1 8 ounce can Cream of coconut- divided
1 large tub of Cool Whip (generic may be used)
1 can sweetened condensed milk (not evaporated milk)
1 cup Pecans, chopped (walnuts are also good)
1 cup shredded coconut
Prepare a 9x13 inch pan –grease and flour. Mix and bake cake according to package directions.
When cake tests done and while still hot, poke holes in it with a fork.
Mix together sweetened condensed milk and 4 ounces cream of coconut and slowly pour over cake, filling holes. Let cake cool slightly.
Blend the cool whip and remaining cream of coconut and spread over the cake. Top with pecans and coconut. Cover and refrigerate.
Monday, July 28, 2008
Kumama's Crab Cakes
July in Maryland-you must have crab cakes, corn on the cob and sliced tomatoes for dinner!! Yummmm!!!
I grew up in Annapolis, Maryland. When I was about eight years old there was a crab house next door. It was started by one of the first African-American business women in town.
The Crab house steamed the crabs that were sold. There was a special blend of spices that were cooked with the crabs-I can still remember the aroma!! The women would pick the crabs, fingers flying to obtain the luscious crab meat. Crabs by the dozen or bushel, crab cakes and deviled crabs were sold. Deviled crabs were made with same the crab cake mixture –but much spicier, stuffed in a crab shell and then baked. The women welcomed me in to watch, teaching me much. There was much joy in Miss Gray’s crab house.
My crab cakes are good but I will never be able to equal the ones I ate as a child in that crab house while watching the women picking crab meat.
Kumama’s Crab Cakes
1 pound fresh lump crab meat
1/2 cup cracker crumbs or bread crumbs
1 egg- slightly beaten
1/4 cup mayonnaise (more if needed)
2 teaspoons Old Bay seasoning (or your favorite seafood seasoning)
1/4 teaspoon white pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 tablespoon chopped fresh parsley
1/4-1/2 teaspoon cayenne pepper, if desired
Canola oil for pan frying
Carefully remove all cartilage and any pieces of shell from crabmeat. In a bowl, mix together egg, mayonnaise, Old Bay seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat and cracker crumbs; mix evenly and gently. Shape into 6 cakes. Cover with plastic wrap and chill in refrigerator for at least one hour. This may be done several hours in advance or even over night. Sauté crab cakes in a frying pan until deep golden brown on both sides. Drain on paper towels. Crab cakes may also be broiled on greased sheet pan or cake pan until golden brown. Drain on paper towels. Make sure there is Old Bay seasoning on the table for those who want more spice.
I grew up in Annapolis, Maryland. When I was about eight years old there was a crab house next door. It was started by one of the first African-American business women in town.
The Crab house steamed the crabs that were sold. There was a special blend of spices that were cooked with the crabs-I can still remember the aroma!! The women would pick the crabs, fingers flying to obtain the luscious crab meat. Crabs by the dozen or bushel, crab cakes and deviled crabs were sold. Deviled crabs were made with same the crab cake mixture –but much spicier, stuffed in a crab shell and then baked. The women welcomed me in to watch, teaching me much. There was much joy in Miss Gray’s crab house.
My crab cakes are good but I will never be able to equal the ones I ate as a child in that crab house while watching the women picking crab meat.
Kumama’s Crab Cakes
1 pound fresh lump crab meat
1/2 cup cracker crumbs or bread crumbs
1 egg- slightly beaten
1/4 cup mayonnaise (more if needed)
2 teaspoons Old Bay seasoning (or your favorite seafood seasoning)
1/4 teaspoon white pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 tablespoon chopped fresh parsley
1/4-1/2 teaspoon cayenne pepper, if desired
Canola oil for pan frying
Carefully remove all cartilage and any pieces of shell from crabmeat. In a bowl, mix together egg, mayonnaise, Old Bay seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat and cracker crumbs; mix evenly and gently. Shape into 6 cakes. Cover with plastic wrap and chill in refrigerator for at least one hour. This may be done several hours in advance or even over night. Sauté crab cakes in a frying pan until deep golden brown on both sides. Drain on paper towels. Crab cakes may also be broiled on greased sheet pan or cake pan until golden brown. Drain on paper towels. Make sure there is Old Bay seasoning on the table for those who want more spice.
Friday, July 25, 2008
Kumama's Chicken Santa Fe
Good morning!!!
Today my husband and I put the invitations to our 40th Anniversary party in the mail. It’s not until September so there is still time to plan. It will be a very informal gathering – A crab feast- always a favorite here in Maryland. We hope many of our friends and family will be able to attend.
The week is winding down- time to use the Crock Pot for a simple meal that will “cook itself” so to speak. This meal is so easy! Leftovers freeze well but it is unlikely there will be any left!! It can be served over cooked rice or noodles. Corn chips are also a nice addition. Vary the type of beans if you like, and different cheeses also work. The hot pepper cheese from the deli counter adds a nice kick. For economy, boneless skinless chicken thighs may be used
Kumama’s Chicken Santa Fe
2 cans (15 oz) black beans, rinsed and drained
2 cans (15 oz) whole kernel corn, drained
1 large onion, thinly sliced
1 teaspoon ground cumin
½ teaspoon black pepper *
2 cups bottled thick and chunky- salsa mild, medium or hot- your choice (if you don’t like chunky- puree in blender first) –
8 skinless, boneless chicken breast halves (about 2 pounds)
1½ cups shredded Cheddar cheese
3 tablespoons chopped cilantro to garnish
Cut each breast half in 2-3 pieces depending on the size of the chicken breasts. In a slow cooker, mix together the beans, corn, onion, cumin, pepper and ½ of the salsa. Top with the chicken breast pieces. Pour the remaining 1/2 of the salsa over the chicken. Cover and cook on high setting for 2 ½- to 3 hours, (or 4-6 hours on low) or until the chicken is tender and white throughout. Do not over cook or the chicken will toughen. Sprinkle cheese on top, cover, and cook until the cheese melts, about 5 minutes. Serve and sprinkle with cilantro.
Serves 8 generously .
*Note- there is no salt added in this recipe- salt is in salsa, beans, corn and cheese. If you need more salt- add if you like.
Today my husband and I put the invitations to our 40th Anniversary party in the mail. It’s not until September so there is still time to plan. It will be a very informal gathering – A crab feast- always a favorite here in Maryland. We hope many of our friends and family will be able to attend.
The week is winding down- time to use the Crock Pot for a simple meal that will “cook itself” so to speak. This meal is so easy! Leftovers freeze well but it is unlikely there will be any left!! It can be served over cooked rice or noodles. Corn chips are also a nice addition. Vary the type of beans if you like, and different cheeses also work. The hot pepper cheese from the deli counter adds a nice kick. For economy, boneless skinless chicken thighs may be used
Kumama’s Chicken Santa Fe
2 cans (15 oz) black beans, rinsed and drained
2 cans (15 oz) whole kernel corn, drained
1 large onion, thinly sliced
1 teaspoon ground cumin
½ teaspoon black pepper *
2 cups bottled thick and chunky- salsa mild, medium or hot- your choice (if you don’t like chunky- puree in blender first) –
8 skinless, boneless chicken breast halves (about 2 pounds)
1½ cups shredded Cheddar cheese
3 tablespoons chopped cilantro to garnish
Cut each breast half in 2-3 pieces depending on the size of the chicken breasts. In a slow cooker, mix together the beans, corn, onion, cumin, pepper and ½ of the salsa. Top with the chicken breast pieces. Pour the remaining 1/2 of the salsa over the chicken. Cover and cook on high setting for 2 ½- to 3 hours, (or 4-6 hours on low) or until the chicken is tender and white throughout. Do not over cook or the chicken will toughen. Sprinkle cheese on top, cover, and cook until the cheese melts, about 5 minutes. Serve and sprinkle with cilantro.
Serves 8 generously .
*Note- there is no salt added in this recipe- salt is in salsa, beans, corn and cheese. If you need more salt- add if you like.
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