I was a bit productive at work today. I managed to come up with more codes. Yahoo!
My MIL called and she asked me what time I will pick her up on Saturday. I have not thought about it yet. I asked her if she would like vegetables from my garden. She said yes. Right after work, I stopped by at my garden and pulled some carrots and beets. Then I picked the cherry tomatoes and the green tomatoes. Lastly I plucked some ears of corn for her. I drop them all at her house.
I came home and decided to cook stewed tomatoes. Honey has been asking for it since he saw lots of ripe tomatoes on my kitchen counter. Plus, he likes the stewed tomato I cook couple of weeks ago.
A simple roasted beef with roasted red potato and roasted carrot.
I roast these items separately.
Ingredients for roasted potato and carrots:
3 large red potato. Cut to a bite size chunk.
5 large carrots. Peel the skin with a peeler. Cut chunk the same size as the potato.
Chop fresh rosemary and thyme.
1 tablespoon dry garlic rosemary mix.
salt and ground black pepper.
drizzle with some olive oil.
Broil at 450 degree F for 40 minutes or until tender.
Marinate 2 lbs beef that has been slices into bite size with the following mix:
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon turmeric powder
1 tablespoon salt
1 tablespoon ginger powder
1 large shallot ( grated)
Chop fresh herbs like rosemary, thyme and sage.
1 tablespoon sugar
some olive oil
Mix all of these ingredients on the beef and let it marinate for 20 minutes.
Drizzle olive oil on the beef.
Broil at 450 degree F for about 30 minutes.
Cover with foil to lock the moisture in.
I love sardine roll. I found the big size empanadas skin brought back my memory to those delicious sardine roll I once consumed. The combination of the taste from the pastry and the right mixture in the sardine blended so well together.
Thaw in the fridge the frozen empanadas skin.
Ingredients for the filling:
1 can of sardine in tomato sauce. Drain the sauce.
1 large red onion. Dice it finely.
1 hot cherry pepper.
1 tablespoon lime juice.
No cooking involve.
Mix all ingredients in a bowl.
Take one empanadas skin.
Put filling in the center.
Bring all sides together and form half moon shape.
Use the tip of the fork and press along the edges to seal it.
Deep fry in olive oil until golden brown.
The recipe for this stewed tomatoes as follows:
3 lbs ripe tomato ( I am using the lemon boy and the cherry tomatoes)
3 medium size shallot
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh flat leaves parsley
2 tablespoon celery salt
1/2 cup chopped fresh basil
3 Sage leaves (thinly slice)
2 tablespoon sugar
salt to taste
1 dry bay leaf
Chop into chunk of the tomato. Put them in a big pot.
Dice the shallots. Add into the pot together with the tomato.
Heat the stove on low.
Chop all the herbs except the bay leaf.
Add the rest of the ingredients into the pot.
Stir and let it simmer uncover for 30 minutes.
Give it a taste and add salt or sugar as needed.
I pour this stewed tomato into my roasted beef to give the beef some moisture.
I am drinking diet mountain dew tonight.