Mahlzeit - Food without Borders

After so much meat, I thought it is time for a little less meaty meal. There were still frozen shrimp in the freezer. The fridge had some mushrooms that needed a purpose. Oh yeah, some lemon grass is there as well. Here we go: 8 cups of water 6 tsp of Knorr Tomato bullion 2 hand full of frozen or fresh cilantro 3 cups of different kind of mushrooms cut into bite size pieces (I used shiitake and oyster mushrooms) 12 defrosted shrimp, raw and cleaned and de-veined 2 swirls of Asian noodles (store bought, they are usually pre-cooked, check the instructions) half a dried lemon 1/2 tsp of margarine I picked up a bag of dried lemons from an Indian grocery store. They are not even 1" in diameter. I asked the store owner how they use it and he said, I should grind it and use it in soups. It adds some nice freshness to the dish. In a big bowl, add the water and the Knorr Tomato  bullion. Heat up and bring slowly to a boil. When it starts to simmer add the mushrooms and cook for 5 minutes o...

A friend does a lot of fishing in the Golf. He always posts those great pictures from Red Snapper. It was time I got myself a one. The Asian grocery store has a lot of fish to pick from. I had them scale and gut the fish. I did read myself through a lot of recipe and this is what I came up with. I will bake this baby on a bed of veggies. Stuffing 1 small onion chopped 1/2 cup of chopped celery 1/2 cup of fresh or frozen parsley 1 smashed clove of garlic 1/2 tsp of sweet ground paprika 1/2 tsp of ground Allspice 1/4 tsp of dried thyme salt and pepper to taste 1 tsp of margarine In a frying pan melt the margarine, add the onions and the celery. Cook for about 5 minutes, then add the rest. Cook for another 5 minutes, then turn off the heat and let it cool down. Preheat the oven to 450F. Line a sheet tray with heavy duty aluminum foil. Add some olive oil to it and the veggies. I decided to go with poblano and yellow pepper, onions and celery. Coat all of them with a bit of oil.  Slice ...

This is based on a recipe I found in a soup book. When I was shopping for the ingredients, I ended up changing it. The rotisserie chicken was so pale in the store, that I was not sure it was even cooked properly. No need to spend money on it, when there are alternatives. We need 1 tbsp of margarine 1 medium onion chopped 2 cans of red kidney beans rinsed 1 can of diced tomatoes 1 can of fire roasted tomatoes (or 2 cans of either kind) 2 cans of tomato sauce 1 cup of cooked shredded chicken (see note) 1 tsp of cumin 1 tsp of sweet ground paprika 1/2 tsp of all spice 1/4 tsp dried thyme a splash of dried Turmeric 1 cup of water 1/2 tsp of chicken bullion   I thought I would need the tomato paste from the picture, but it turned out to be thick enough, there was no need for it. In a larger pot, melt the margarine add the onions and let them get translucent. Then add all the remaining ingredients. Bring them to a boil, then turn down the heat to simmer for 30 minutes.. Just before it is...

It is fall now and time to do some fall recipes. I decided to make a butternut squash potato soup. I need 1 lbs of cubed butternut squash 1 large sweet potato 2 medium yellow potatos Cook all of them the until tender.  Cook 4 cups of chicken or veggie soup. I was lazy and just used pre-made chicken bullion dissolved in boiling water.  In one of the pots used to cook potatoes, add all the other potatos and the butternut squash and bland with a handmixer until the desired consistency is reached. Add 1/2 cup of  heavy creme. Spice with nutmeg, salt and pepper,  dried coriander, curry and tumeric. Garnish with fresh basil or coriander a slice of garlic bread. -Mahlzeit-          

This weekend is cook weekend. I found a soup cookbook and I am going to cook from it a bit.   2 lbs boston butt cut into bite size pieces 2 lbs of neef stew beef 1/2 stick of margarine small can of tomato paste 1 medium onion coarsely chopped 2 cloves of garlic chopped 2 bay leafes 1/2 tsp dried thyme 1 tsb ground all spice salt and pepper to taste 5 cups of water 4 tsp Knorr Tomato bullion 1 can of fire roasted tomatoes     In a Dutch Oven, melt the margarine. Add all the meat and sear it. Add half of the tomato paste (1 generous tbsp) and stir. Sear a bit more. Add all the remaining ingredients. Bring them to a boil, turn the heat down to simmer and cook till the meat is tender. Serve with potatoes or couscous or noodles or potato dumplings. -Mahlzeit-  

I bought a soup book some time ago. There are so many good recipes in there. I decided for a lentil potato soup, but then, I was missing some things and this came out of it.   3 slices of back cut into small bites 2 tbsp margarine 1 medium onion coarsely chopped 2 medium potatoes peeled and cut into small chunks 2 cans of diced tomatoes 1 can of tomato sauce 1 can of red kidney beans rinsed 1 pack of Eckrige Turkey sausage sliced 1 cup of Famous Dave's spicy pickles  chopped 8 tbsp Famous Dave's pickling liquid 2 tbsp chili powder  1/2 tsp tumeric 1/4 tsp dried thyme 1/2 tsp curry powder 1 tsp of cumin 4 cups of water 2 tsp Knorr Tomato Buillon In a stock pot melt the margarine. Add the bacon and render it and let it get a little bit crisp. Add the onion and cook over medium heat until they get translucent. Add all the remaining ingredients and bring to a boil. Then turn the temperature down and simmer until the potatoes are done. Optional add some buttermilk, cook for 2 ...

I had picked up some thick boneless pork chops. I liked the idea of using corn flakes as a breading component. Now the result I can hardly call Schnitzel, although the method is almost the same.   Lets start with the easy thing, the sauce. In a bowl mix 2 heaping tbsp of plain yogurt 4 tbsp of buttermild 1 smashed clove of garlic salt, pepper, a bit of ground sweet paprika If the sauce is to liquidy, add some yogurt. Otherwise add some buttermilk.   The pork chops: My chops were about 2 fingers thick. Pound them out until they are about 1 finger thick. If there is rim of fat, cut it a few times. The skin there restricts the meat and it starts to bubble up rather then staying flat. On a plate crack an egg and mix it up. On a second plate, add smashed corn flakes.  Salt and pepper the chops from both sides.  In a frying pan heat up some oil. When the oil is hot, dip the chops with both sides in the egg wash and then into the corn flakes. Fry them from both sides until ...