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When Minnesotans say they are going up North it usually means they are going to the cabin. This past weekend six family members (three sons and their wives) met up North at the family cabin. We agreed to share in food preparation and I was responsible When Minnesotans say they are going “up North” it usually means they are going to the cabin. This past weekend six family members (three sons and their wives) met “up North” at the family cabin. We agreed to share in food preparation and I was responsible for Friday night dinner.
My younger brother-in-law and his wife were coming the next day, so I only had to cook for four people. After checking the long-term weather forecast I concluded that grilling outside would be chancy. Though I could grill indoors with a grill pan, I decided to fix a quick meal — Shrimp Scampi with Orange Sauce.
 The original recipe, which I had made before, came from “The Healthy Cook.” To create more sauce I added chicken broth and orange zest to highlight the citrus. All in all, I thought I had planned a tasty dinner: Shrimp Scampi with Orange Sauce, a salad of Romaine lettuce, cucumbers, Kalamata olives, oil and vinegar dressing, and strawberry shortcake.
 When my husband and I pulled up in front of the cabin, however, I found that my younger brother-in-law and his wife had arrived early. Could the shrimp recipe be expanded to feed six? Fortunately, I had brought two cans of chicken broth along and this saved the day. I simply made extra sauce. Judging by the empty dinner plates, Shrimp Scampi with Orange Sauce was a hit.
 You may leave out four scallions, if you wish, and add a 1/2 cup of halved snow peas. Sliced fresh mushrooms and/or red peppers may also be added to the recipe. Get out the skillet and get started on this simple, delicious dish. Oh, in case you are wondering, the strawberry shortcake servings were really small. Nobody cared. We were already full and happy.
 INGREDIENTS
2 pounds of frozen, tail-on shrimp
1 tablespoon light olive oil
8 scallions, cut into half-inch pieces
1/2 cup fresh orange juice
1 tablespoon orange zest, cut into thin strips and then tiny squares
4 cloves garlic, minced
1/2 cup fresh flat-leaf parsley
15 ounces of low-sodium, ready-to-serve chicken broth (one and a half 10 1/2-ounce cans)
lemon pepper to taste
3 tablespoons cornstarch
METHOD
Rinse shrimp under cold water to defrost. Remove tails and set aside.
 Pour olive oil into a large skillet. Saute scallions and garlic in oil for one minute. Add remaining ingredients, except the cornstarch. Stir a little cold water into the cornstarch to make it pourable. Slowly add the cornstarch to the skillet, stirring constantly. Cover and simmer for two minutes. Serve immediately over Basmati rice. Makes 8 servings.
Copyright 2007 by Harriet Hodgson
http://www.harriethodgson.com
Harriet Hodgson has been a freelance nonfiction writer for 28 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Before she became a health writer she was a food writer for a local magazine. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is posted on Amazon. You will find additional reviews on the American Hospice Foundation Web site (”School Corner” heading) and the Health Ministries Association Web site. Date : 13/02/2008
Time : [ 11:21:41 ] |
ความคิดเห็นที่ 1  เรียนท่านเจ้าของร้านและผู้จัดการฝ่ายจัดซื้อ ที่นับถือ,
TangJewLong Herbal Shop
ร้านตั้งจิวหลง จำหน่ายเครื่องเทศ,เครื่องยาจีนสำเร็จพร้อมปรุง
1.เครื่องเทศสำเร็จรูปสำหรับเมนูเกาเหลาเนื้อ (250บ./กล่อง)
[Herb&Spice for beef in Chinese flavour]
2.เครื่องพะโล้สำเร็จรูปสำหรับเมนูขาหมู โดยเฉพาะ (200บ./กล่อง)
[Herb&Spice for pork in Chinese flavour]
3.เครื่องตุ๋นยาจีน สำหรับซุบตุ๋นยาจีน (250บ./กล่อง)
[Herb&Spice for black chicken]
4.เครื่องยาจีนสำหรับเมนูบะกู๊ดเต๋ (250 บ./กล่อง)
[Herb&Spice for Bahkutteh ,pork with Chinese herb soup]
5.ชุดรวม 3 เมนู(ราคา 80 บ./แพค)ประกอบด้วย
-เครื่องเทศสำหรับเกาเหลาเนื้อวัว
-เครื่องยาจีนสำหรับเมนูบะกู๊ดเต๋
-เครื่องพะโล้สำหรับขาหมูพะโล้
ชุดยาจีนสำเร็จ 1 กล่องบรรจุ 5 ชุดราคากล่องละ 250 บาท.+ค่าขนส่ง 50 บาท.
ชุดเครื่องเทศสำหรับเมนูเกาเหลาเนื้อวัวโดยเพาะ หอมเครื่องเทศกว่า 14 ชนิด
1 กล่องบรรจุ 5 ชุดราคากล่องละ 250 บาท+ค่าขนส่ง 50 บาท
  
สำหรับท่านที่ต้องการปรุงเอง ทางร้านจำหน่ายเครื่องยาจีนที่จัดชุดสำเร็จสำหรับเมนูบะกูดเต๋
ท่านเพียงตุ๋นพร้อมเนื้อสัตว์ที่ท่านชอบก็จะได้ซุบบะกู๊ดเต๋ที่ดีต่อสุขภาพ
1 กล่องบรรจุ 5 ชุด ราคากล่องละ 250 บาท +ค่าส่ง 50 บาท
ชุดรวมเครื่องเทศเกาเหลาเนื้อ,เครื่องบะกู๊ดเต๋,เครื่องพะโล้ขาหมู
ใน 1 แพคประกอบด้วย จำนวนอย่างละ 2 ชุด
1.เครื่องพะโล้ขาหมู ตำรับเยาวราชที่หอมด้วยเครื่องเทศและเครื่องยาจีน
2.เครื่องเทศสำหรับเกาเหลาเนื้อโดยเฉพาะ
3.เครื่องยาจีนสำหรับซุบบะกู๊ดเต๋
ราคาจำหน่าย แพคละ 80 บาท+ค่าขนส่ง 30 บาท
เครื่องพะโล้ขาหมูโดยเฉพาะตามสูตรเดิมหอมด้วยเครื่องเทศและเครื่องยาจีน
1 กล่องบรรจุ 5 ชุดราคากล่องละ 200 บาท+ค่าส่ง 50 บาท
*เครื่องเทศ,เครื่องยาจีน ทุกรายการส่งพร้อมสูตรและวิธีปรุง
สินค้าจัดส่งทางพัสดุไปรษณีย์เก็บเงินปลายทาง ท่านเพียงแจ้งชื่อ,ที่อยู่พร้อมระบุที่ทำการ
ไปรษณีย์สินค้าจะจัดส่งไปถึงท่านทันทีคะ หรือส่งใบสั่งซื้อพร้อมที่อยู่มาที่โทรสาร 02-993-2964
หรือเมลล์มาที่ bakkhuttae@yahoo.com หรือโทรแจ้งที่หมายเลข 085-518-4656 
CLICK
สอบถามรายละเอียดเพิ่ม
Name : TangJewLongHerbShop   Date : 26/02/2008 Time : [ 09:58:29 ]
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ความคิดเห็นที่ 2 Bak Kut Teh [Pork Bone Tea]
Ingredients for Bak Kut Teh :
* 1.5 lb country-style pork spareribs,cut into 2-inch pieces
* TangJewLong use at home 1 tea bag full of bak kut teh spices in Chinese
* 1 tbsp sugar
* 6 dried shitake mushrooms
* 5 cloves garlic,unpeeled,slightly crushed
* 6 shallots, finely sliced and fried golden brown
* salt and pepper
To prepare Bak Kut Teh :
* Soak dried shitake mushrooms in 1 cup of bolling water to reconstitute,
and cut into slices; reserve liquid for cooking
* In a stockpot, cover spareribs with cold water, parboil ribs until froth rises to
the surface
* Drain, briefly rinse spareribs in cold water
* In a clay-pot* [no preheating] add parboiled spare ribs, garlic, shitake
mushrooms, reserved[shitake mushroom] liquid and some water to cover the
meat, and season with salt and pepper
* Gradually bring to a boil, then cover and reduce heat to simmer untill pork is
very tender, about 45 mins to 1 hr; occasionnally skim off as much fat as possible
from the surface
* When the meat is almost falling off the bones, discard spice bag, add sugar
* Garnish with fried shallots and serve hot with steamed rice or Chinese fried bread
[Yew char kway] and don't forget the chili dipping sauce
To make chili dipping sauce
* 1 kaffir or key lime, juiced
* 2 tsp sugar
* 1 tsp salt
* 3-4 tbsp hot chili sauce
* 3 cloves garlic
* 1.5-inch ginger
* Using a mortar & pestle or blender grind garlic and ginger to a fine paste
* Add to hot chili sauce and mix well with limejuice, sugar and salt to taste
* Serve chili sauce in individual condiment dishes
[clay-pot dishes are the Oriental version of the
American casserole.The main difference is that they are cooked on top of stove
rather then in the oven.Food cooked in a clay pot has maximum flavor,
enormous nutritional value and is visually appetizing-the dish can go straight
from the oven to the dinner table.The design of the clay-pot assures good
retention of heat and keeps food hot much longer.]
Ready-made Bak Kut Teh sachet bags can be purchased at
TangJewLong Herbal-shop email: bakkhuttae@yahoo.com
www.be2hand.com/scripts/shop.php?user=jewlong
Name : TangJewLong Date : 26/02/2008 Time : [ 10:00:27 ]
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ความคิดเห็นที่ 3 
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