Jade Soup

Jade Soup

2 bunches of scallions with 3 inches of green left on
1 medium onion, thinly sliced
2 10 oz. packages of frozen green peas, thawed
6 Cups chicken broth
salt and pepper to taste
1/3 C. fresh mint leaves
1 Tablespoon chopped chives as a garnish


1. Coarsely slice scallions and combine with onion, peas and brother in a heavy pot. Bring to a boil and reduce heat. Simmer, partially covered, until the vegetables are soft, about 20 minutes. Remove from heat and season with salt and pepper. Cool to room temperature.

2. Puree the pea mixture in small batches in a blender until smooth, adding mint to the last batch. Pass soup through a strainer to remove the pea skins.

3. Serve warm or chilled. Garnish with chopped chives.

This recipe is really good cold on a hot summer day with a fresh tomato salad. For Donna's Moly.

INTERESTING PROPOSITION!

Ok, so there is an event in San Diego called University Heights Arts Open.  this year it is coinciding with the even Taste of University Heights and they are asking for art to display with a food theme.  I read the article and immediately thought of our molys!! I would have to turn in a representative image by july 2nd, and if they chose it, the moly(s) would be on display sep. 4-20th but after the preview party on the 4th, i could take it home if i chose. this is sort of a random idea, but i was thinking it would be really interesting and a rather cool experience. I dont really know the best way of doing it....i could just turn in the one that i would have in september, or maybe if others want to send me more and we could do multiple (i of course would send it back after the event is over)....

just an idea, if you think it would mess up the rotation and times feel free to shoot it down, i wouldnt be hurt. i just thought it was too cool to not let my other foodies know about!!

-Morissa

Calamari

My entry for Sachiko's moly is Calamari.

Ingredients

• 2 cup calamari sliced into rings (use tubes and tentacles)
• 2 cup buttermilk
• 2 cup all-purpose flour
• Salt and pepper
• Oil, for frying
• 2 tablespoons whole butter
• 3/4 cup sliced mild banana peppers
• 3/4 cup large diced tomatoes
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped scallions

Directions

Clean and soak calamari in buttermilk for 2 hours before cooking. Drain well in a large mixing bowl. Season flour with salt and pepper. Dredge calamari with flour until each ring separates easily from others. Put in sifter and shake off excess flour. Heat oil and fry calamari until golden brown. DO NOT OVERCOOK!

Start with 1 tablespoon butter over medium heat. When butter is melted, add peppers and tomatoes. Deglaze with lemon juice. Add remaining butter and scallions. Toss. Add calamari and toss. Serve

posting time?

Hi folks, how are we doing? Jen and Danny do you think you will be ready to post soon? I think we have nearly all got a book ready......

Im sorry this is so late!! this is for donnas book yum yum yum!!!

1/2 brown sugar

1/4 white sugar

2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

3/4 cups chocolate chips

Preheat oven to 350 F. Lightly grease two large light metal baking sheets.

Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.

Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.

For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes - no more than 9 - until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

Moly-57 Food Illustration for Cavi's Book, Carrot Cake

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZ2_YmndvFil8LNytCtXy66mBRBp10zEZz3bEMU_qjWshnW7ArkdxKcextaOGEQ_MWXhTcFoNRuwga7mvj86d9XZU-HkSKEjrh2QIwprmI3Ai7hll0dR7LN7RSVzk4IqWRepb9CStoxk/s1600-h/Carrot+cake.jpg

My entry for Morissa's book - Chopsuey

When life gets too hectic, it doesn't hurt to get some take out once in a while. I decided to do another pop-up and had fun with this chinese take out box.

I hope you like it.

Chopsuey

chop and stir fry 2 cloves garlic, 1/4 onion, 1/2 stalk celery in canola oil

add 1/2 cup cauliflower and 1/2 cup brocolli florettes

add water, a little cornstarch, and soy sauce to taste and bring to boil

add sliced carrots, sliced button mushrooms, green and red bell pepper and 2/3 cup shredded cabbage then simmer for 2 minutes.

serve hot with rice.