…The passion for spiritous liqours, utterly unknown to animals, I place side by side with anxiety for the future, equally strange to animals, and to look on the one and the other as distinctive attributes of the last sublunary revolution.
Is on the stove! Hurry while it lasts! A new addition to Lula’s repertoire, this one is sure to please everybody!
What makes Thai taste Thai? How can you do it quickly and easily at home? Here are a few ingredients/substitutions for you folks “woking up a stir-fry” in the chinese style at home with your soy sauce and garlic…
Fish Sauce is to Thai what Soy Sauce is to Chinese. It is now easily found at the grocery – either in condiments or the chinese aisle. Lime Juice is used in conjunction with Fish Sauce either 1/2 1/2 for puriests, or 1/3 Fish Sauce to 2/3 Lime Juice for those of you who can’t or don’t want to take the sodium. Thai cooking always balances heat with sweet, and palm sugar is their go to sweetener, but these days they use white sugar equally, and it’s much easier for us to find, so go for it! Always add onion in some form or other, be it shallot or green or whatever. Round out whatever you’re stir-frying with some fresh chopped cilantro and mint, and blissfully float to the shores of exotic Thailand! – Lula
Let’s talk about white pepper. White pepper is black pepper that is harvested at a riper stage, with the hulls removed. The hull is black. The hulls contain some of the heat, so when you remove them, away goes some of the heat (white pepper is milder – duh!). When the particular heat component of the hull is removed, a milder, somewhat citrusy flavor is left to describe white pepper. I never buy white peppercorns – I just buy the smallest quantity I can in ground form, and get rid of it when the fragrance has left the container. I just don’t use enough of it to warrant a special grinder. It is a lovely ingredient to pale foods where you don’t want the flecks of black – creamy mashed potatoes perhaps, or other mild starches – like parsnip puree, or, if you use it as I do sometimes, in DESSERT!!! If you’ve ever tasted one of my homemade desserts, and thought, “hmmm – what IS that flavor?!?” – it could be white pepper! – Lula
The Creator, when obliging man to eat, invites him to do so by appetite, and rewards him by pleasure. – Savarin
Gourmandise is an act of our judgement, in obedience to which, we grant a preferance to things which are agreeable, over those which name not that quality. – Savarin
Animals fill themselves; man eats. The man of mind alone knows how to eat. – Savarin
Lula’s Turkey Refrigerator Casserole
Rice, 1 cup
Salt, 2 tsp
Water, 2 cups
Butter, ½ tsp
Bring all but rice to boil, dump in rice, cook according to package directions. Brown rice is a fabulous healthy alternative in this recipe. While the rice is cooking, dice your veggies and shred your meat. When done, dump rice into 1.5 or 2 quart casserole dish.
Bite size leftover turkey, 2C , Layer on top of rice.
Onion, diced, ½ C
Green Pepper, diced, ½ C
Celery, diced, ½ C
Mushrooms, sliced, ½ C
Broccoli florets, chopped small, 2 cups OR
Green Beans, fresh, 2 cups OR any combination of any
vegetables you have leftover or canned or frozen such
as corn, etc.. I wouldn’t try Brussels Sprouts, though!
Mix all together and microwave in separate dish 8-10 minutes, depending on your microwave. Your largest vegetable should be cooked through. Then dump all of this on top of the turkey. Preheat oven to 350 degrees.
Cream/Celery Soup, 2 cans
Sour Cream, ½ C
Cheddar Chs, shredded, ¾ C
Dijon Mustard, 1 tbs
Worchestershire Sauce, 1tsp
Cayenne pepper, ¼ tsp
Yes, I said canned soup. Sometimes Lula must return to the south. Mix all of this together and dump on top of veggies.
French Fried Onions
As many as you want, dump on top of casserole and bake uncovered until bubbling – appx 30-45 minutes. If you are one of the rare households who doesn’t have these onions around during holiday time, crush a sleeve of Ritz or butter crackers and mix with ½ stick of melted butter and spread on top.
Lula wishes for your tastebuds delight!
Don’t let cranberry sauce/relish scare you! It takes 10 minutes to be a “homemade gourmet” instead of popping open a can. Buy one large bag fresh cranberries, dump them into a gallon pot, add 1 cup of sugar, and stir over medium low heat until they start to release juices and melt the sugar. Cover the pot and reduce to low and let them go for 5 minutes. Stir, and continue cooking without lid til reduced and thick. Serve either warm or cold! DONE!!!! If you want to go really crazy, dice an apple and throw it in and call it “Cranberry Apple Relish” – no need to peel; let’s not throw away the fiber! -Lula
For those of you who are not year round bakers but take it up at holiday time, you may not have parchment paper at the ready for those special recipes…a COFFEE FILTER sprayed with non-stick spray works wonderfully in your cake pans!!! Go Baking Team, Go!!