Kim-Chi (again)

Okay. So this is one of those recipes that I’ve either posted multiple times or offered different variations of it. It’s just so delicious and so good for you and so easy to make that I feel I have to post it again. All you have to do is mix the ingredients together and wait (seriously, that’s it). The images are the recipe that I made today…now I wait (luckily I still have some from a previous batch to carry me until this one is ready). Anyhow, the basic recipe is below but if you want additional recipes or to read background material on fermented foods please read this article I wrote some time ago.

Kim Chi
(Korean-Style Sauerkraut) 

1 head Napa cabbage, cut into two-inch pieces
1 small daikon, grated
2 tablespoons kosher salt
2 cloves garlic, minced
1 small piece ginger, minced
1 small onion, minced
2 tablespoons chili paste
1 tablespoon sugar

Mix all of the ingredients together in a large bowl. Transfer to a container that is wide enough to fit a few small plates inside it. Press the cabbage down and weight it with plates. Cover the container and leave at room temperature. After a day it should release enough liquid that it is submerged, if not, add a little salted water. After about 2 days small bubbles will appear, after about a week or so it will smell and taste distinctively sour. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation.
Urban Simplicity.

Just another link…

As if you didn’t already have enough links to click on or sites asking you to follow, I offer another. I’ve been a member of Flickr since 2011but have never really used it, until now that is. I’ve begun organizing some of my photos and will continue to post. At this site you can see them in full color and high resolution. So if you are interested in seeing more of my photos, or are excruciatingly bored, feel free to visit.

Urban Simplicity.

Just another link…

As if you didn’t already have enough links to click on or sites asking you to follow, I offer another. I’ve been a member of Flickr since 2011but have never really used it, until now that is. I’ve begun organizing some of my photos and will continue to post. At this site you can see them in full color and high resolution. So if you are interested in seeing more of my photos, or are excruciatingly bored, feel free to visit.

Urban Simplicity.

Whole Grain Sesame Crackers…

These are really simple to make…5 minutes to mix the dough and 15 minutes to bake them. And they are a really tasty and healthy treat with a long shelf life (but they’ll disappear pretty quickly). Anyhow, if you are in the mood for something a little different to make but still easy at the same time, this may be it. Use them to scoop up hummus or other delectable, or eat them on their own, they’re worth the effort.

Whole Grain Sesame Crackers

 

Makes about 3 dozen crackers

 

 

1 cup whole wheat flour

 

¼ cup all-purpose flour

 

½ teaspoon kosher salt

 

5 tablespoons olive oil

 

½ cup toasted sesame seeds

 

5 tablespoons water

 

 

Preheat an oven to 350F. Combine the whole wheat flour, all-purpose flour, salt, and oil in the bowl of a food processor and process for a few seconds, until it resembles coarse meal. Add the sesame seeds and water and process for about 30 seconds, or until the dough forms a ball. Transfer the dough to a lightly floured surface and roll out very thin. Cut the crackers into whatever shapes you like and transfer them to a baking sheet that has been lightly oiled. Bake for 15-20 minutes, or until they begin to brown at the edges. Transfer the crackers to a wire rack and cool for 10 minutes before serving. They will keep for about a week in an airtight container at room temperature.

Whole Grain Sesame Crackers…

These are really simple to make…5 minutes to mix the dough and 15 minutes to bake them. And they are a really tasty and healthy treat with a long shelf life (but they’ll disappear pretty quickly). Anyhow, if you are in the mood for something a little different to make but still easy at the same time, this may be it. Use them to scoop up hummus or other delectable, or eat them on their own, they’re worth the effort.

Whole Grain Sesame Crackers

Makes about 3 dozen crackers


1 cup whole wheat flour

¼ cup all-purpose flour

½ teaspoon kosher salt

5 tablespoons olive oil

½ cup toasted sesame seeds

5 tablespoons water


Preheat an oven to 350F. Combine the whole wheat flour, all-purpose flour, salt, and oil in the bowl of a food processor and process for a few seconds, until it resembles coarse meal. Add the sesame seeds and water and process for about 30 seconds, or until the dough forms a ball. Transfer the dough to a lightly floured surface and roll out very thin. Cut the crackers into whatever shapes you like and transfer them to a baking sheet that has been lightly oiled. Bake for 15-20 minutes, or until they begin to brown at the edges. Transfer the crackers to a wire rack and cool for 10 minutes before serving. They will keep for about a week in an airtight container at room temperature.

Plus d’oiseaux…

This is really a continuation of a previous post where I described riding past a tree and some bushes loaded with these little birds.  Well I was riding past this same location today and heard them chirping away again. And this time I had a better camera with me so I thought I’d take a few more shots. Click any for a slightly larger view.

Urban Simplicity.

Plus d’oiseaux…

This is really a continuation of a previous post where I described riding past a tree and some bushes loaded with these little birds.  Well I was riding past this same location today and heard them chirping away again. And this time I had a better camera with me so I thought I’d take a few more shots. Click any for a slightly larger view.

Urban Simplicity.

Things on a bike in a gallery…

File this under shameless self promotion (it has taken me years–decades even–to get better at this). Anyhow, this is one of my photos that will be featured in a series of Things that can be Carried on a Bike at Queen City Gallery through the month of January in the Historic Market Arcade Building, 617 Main Street, Buffalo. The opening is this Friday, 1.10.14

 

Urban Simplicity.

Things on a bike in a gallery…

File this under shameless self promotion (it has taken me years–decades even–to get better at this). Anyhow, this is one of my photos that will be featured in a series of Things that can be Carried on a Bike at Queen City Gallery through the month of January in the Historic Market Arcade Building, 617 Main Street, Buffalo. The opening is this Friday, 1.10.14

Urban Simplicity.

Salute the General (or at least his chicken)

I’ve posted this recipe prior but not in some time….General Tso’s Chicken. Yup, that sweet and spicy deep fried chicken that is popular in so many American Chinese takeout restaurants. It’s easy to make at home for a fraction of the cost at a restaurant, and when you make it yourself you can control the sodium/sugar/grease levels. If you are interested in the story behind this dish see this article I wrote for Artvoice some years ago.

General Tso’s Chicken

Yield: 3-4 servings

For the chicken:

1 pound boneless chicken thighs, cut into pieces

2 tablespoons soy sauce

1 egg

2 tablespoons cornstarch

1 tablespoon flour

 

For the sauce:

1/4 cup soy sauce

1/4 cup sherry

1/2 cup chicken broth

2 tablespoons white wine vinegar

2 tablespoons sugar

1-2 tablespoons cornstarch

 

Additional Ingredients

6 small dried red chilies

1 tablespoon minced ginger

2 teaspoons minced garlic

3 green onions, sliced

peanut oil for deep frying

 

Combine all of the chicken ingredients together in a bowl, mix to evenly coat, and set aside. Mix all of the sauce ingredients together in a separate bowl and set aside. Heat a couple inches of peanut oil in a wok or skillet until 350F. Stir the chicken again, then carefully deep fry it piece-by-piece and remove to a plate lined with paper towel. Cut a piece of the chicken to make sure it’s thoroughly cooked. Carefully transfer the oil to a tin can or other pot to cool, reserving a few tablespoons in the wok or skillet. Over medium-high heat stir-fry the chilies for a minute, then add the ginger and garlic. Stir the sauce ingredients again, then carefully add it to the hot pan. Bring to a boil and simmer for 1 minute. Add the cooked chicken and green onion. Toss to coat. Serve with steamed rice.

Salute the General (or at least his chicken)

I’ve posted this recipe prior but not in some time….General Tso’s Chicken. Yup, that sweet and spicy deep fried chicken that is popular in so many American Chinese takeout restaurants. It’s easy to make at home for a fraction of the cost at a restaurant, and when you make it yourself you can control the sodium/sugar/grease levels. If you are interested in the story behind this dish see this article I wrote for Artvoice some years ago.

General Tso’s Chicken

Yield: 3-4 servings

For the chicken:

1 pound boneless chicken thighs, cut into pieces

2 tablespoons soy sauce

1 egg

2 tablespoons cornstarch

1 tablespoon flour


For the sauce:

1/4 cup soy sauce

1/4 cup sherry

1/2 cup chicken broth

2 tablespoons white wine vinegar

2 tablespoons sugar

1-2 tablespoons cornstarch


Additional Ingredients

6 small dried red chilies

1 tablespoon minced ginger

2 teaspoons minced garlic

3 green onions, sliced

peanut oil for deep frying


Combine all of the chicken ingredients together in a bowl, mix to evenly coat, and set aside. Mix all of the sauce ingredients together in a separate bowl and set aside. Heat a couple inches of peanut oil in a wok or skillet until 350F. Stir the chicken again, then carefully deep fry it piece-by-piece and remove to a plate lined with paper towel. Cut a piece of the chicken to make sure it’s thoroughly cooked. Carefully transfer the oil to a tin can or other pot to cool, reserving a few tablespoons in the wok or skillet. Over medium-high heat stir-fry the chilies for a minute, then add the ginger and garlic. Stir the sauce ingredients again, then carefully add it to the hot pan. Bring to a boil and simmer for 1 minute. Add the cooked chicken and green onion. Toss to coat. Serve with steamed rice.

Yup…it is cold and snowy (and a few things I saw on my walk)

 

The above temperature is what we woke up to here in WNY. I know it is not nearly as cold as the Mid-West, but geeze ‘o man it is cold. I went out in it only briefly today (to split some logs for the wood-burning stove and then to the store fore a bottle of wine…necessities on both accounts), and no I did not ride a bike; I walked. It’s not that there is that much snow–we’ve had far more than this–but it’s the wind, the incredible wind, that makes it difficult when it is so cold. But at the same time it can be so very beautiful. Anyhow, on my short walk to the store I took a few photos and thought I’d share. And yes, as is usual custom in Buffalo, the bars stayed open and were quite full of revelers. So I stopped in for one on my way home.

 

Urban Simplicity.

Fish Balls!

Ok. So I can hear you snickering. And also wondering…why fish? Well the simple answer is that I don’t eat a great deal of meat–almost never at home–and I really like fish. Anyhow, these are really delicious. I’ve posted other variations of these here (the tuna and chickpea meatballs are one of my favorites). Anyhow, I hope you try these. You’ll be glad you did…

Fish Meatballs with Sun-Dried Tomatoes

 

Makes about 2 dozen small meatballs

1 pound fish, diced

½ cup diced sun dried tomatoes

2 large eggs

2 slices whole wheat bread, crusts removed and diced

1/2 small onion, minced

2 cloves garlic, minced

½ teaspoon kosher salt

½ teaspoon crushed red pepper

Combine all of the ingredients in the bowl of a food processor and grind to a coarse paste. Transfer to a clean bowl and allow to rest for 5 minutes. Shape into meatballs (if it feels to wet or loose add more bread or a few tablespoons of whole wheat flour, then allow it to rest for five minutes again). Cook the meatballs in a skillet, in an oven, or poach them in sauce.

Yup…it is cold and snowy (and a few things I saw on my walk)

The above temperature is what we woke up to here in WNY. I know it is not nearly as cold as the Mid-West, but geeze ‘o man it is cold. I went out in it only briefly today (to split some logs for the wood-burning stove and then to the store fore a bottle of wine…necessities on both accounts), and no I did not ride a bike; I walked. It’s not that there is that much snow–we’ve had far more than this–but it’s the wind, the incredible wind, that makes it difficult when it is so cold. But at the same time it can be so very beautiful. Anyhow, on my short walk to the store I took a few photos and thought I’d share. And yes, as is usual custom in Buffalo, the bars stayed open and were quite full of revelers. So I stopped in for one on my way home.

Urban Simplicity.

Fish Balls!

Ok. So I can hear you snickering. And also wondering…why fish? Well the simple answer is that I don’t eat a great deal of meat–almost never at home–and I really like fish. Anyhow, these are really delicious. I’ve posted other variations of these here (the tuna and chickpea meatballs are one of my favorites). Anyhow, I hope you try these. You’ll be glad you did…

Fish Meatballs with Sun-Dried Tomatoes
Makes about 2 dozen small meatballs
1 pound fish, diced
½ cup diced sun dried tomatoes
2 large eggs
2 slices whole wheat bread, crusts removed and diced
1/2 small onion, minced
2 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon crushed red pepper
Combine all of the ingredients in the bowl of a food processor and grind to a coarse paste. Transfer to a clean bowl and allow to rest for 5 minutes. Shape into meatballs (if it feels to wet or loose add more bread or a few tablespoons of whole wheat flour, then allow it to rest for five minutes again). Cook the meatballs in a skillet, in an oven, or poach them in sauce. 

Something I saw while riding my bike today…

 

So I was on my way home today when I stopped at a traffic light and was waiting. It was a really nice day out (unlike what is heading our way). Anyhow, as I was waiting I was sort of zoned out when in the back of my head I noticed all these chirping sounds. I looked to my right and there was a bush covered with sparrows a mere 10 feet from me. Beautiful, I thought. It also reminded me of the Bible passage, Matthew 6:25. Anyhow, I snapped a few photos and thought I’d share. Click any for a slightly larger view.

 

 

 

Urban Simplicity.

Mixed Vegetables with Twice-Cooked Garlic, Hot Peppers, and Lemon

 

So as usual this is really easy to make and bursting with flavor. This is really just another variation of an aglio e olio recipe, but in this case the aglio is cooked twice. By slowly cooking the garlic and peppers first–and then straining them out–the oil becomes infused with flavor, which is then compounded when the flavorings are added back into the dish. Anyhow, you can really use what ever vegetable you have on hand; this is just a guide. This makes a great side dish or you can also (like I did tonight–top a pasta dish with it. If you want to turn this into a carnivore’s meal add chicken or shrimp.

 

Mixed Vegetables with Twice-Cooked Garlic, Hot Peppers, and Lemon

 

Serves two

 

 

 

¼ cup olive oil

 

3 or 4 cloves garlic, sliced thin

 

¼ teaspoon crushed hot pepper

 

2 or 3 florets cauliflower, sliced

 

2 or 3 florets broccoli, sliced

 

1 small carrot, sliced

 

a handful of green beans, cut in half

 

¼ teaspoon kosher salt

 

1 tablespoon lemon juice

 

 

 

Combine the olive oil, sliced garlic, and crushed pepper in a small skillet at room temperature. Place the skillet over medium heat and cook the garlic and pepper for about 5 minutes, or until the garlic is golden but not burnt. Carefully strain the olive oil into a larger skillet, reserving the garlic and peppers. Place this skillet over medium-high heat, and when it is hot add the vegetables. Cook the vegetables for a few minutes, tossing and turning as necessary. While the vegetables are cooking, minced the cooked garlic and peppers, then add it to the vegetables along with the salt. Cook the vegetables for a couple minutes longer, until they begin to brown but are still al dente. Stir in the lemon juice; cook the vegetables another few seconds, then remove from the heat.

 

 

Urban Simplicity.