Thai Pineapple Fried Rice

Step by step photos:http://thaifood.about.com/od/thairecipesstepbystep/ss/pineapplerice.htm

INGREDIENTS
· 1 cup pineapple tidbits (fresh is better, but canned will work too3 cups cooked rice, preferably several days old
· 4 Tbsp oil for frying - peanut or other nut oils work well
· 1-3 Tbsp. chicken or vegetable stock
· 2 shallots, thinly sliced
· 3 cloves garlic, minced
· 1 red or green chili (de-seeded if milder rice is desired)
· 1/2 cup roasted unsalted cashews
· 1/2 cup frozen peas
· 1 egg, beaten (omit if vegan)
· 1/4 cup currants (or raisins)
· 2 Tbsp. fish sauce or vegetarian fish sauce (available at Vietnamese stores)
· 2 tsp. curry powder
· 3 spring onions, finely sliced
· 1/3 cup fresh coriander
· Optional: 8-12 fresh prawns
Start by preparing the rice. Add a little oil to the rice (up to 1 Tbsp.) and work through with your fingers. You want to separate the grains of rice, so that they don't stick together. Set aside.
Place 3 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the shallots, garlic, and chili, and stir fry for one minute, or until fragrant. If using prawns, add them now as well. Cooking tip: If wok/pan becomes too dry, add a little stock instead of more oil.

Push aside the shallots, garlic, and chili to make room for the egg (if using). Add the beaten egg to the wok/pan, and stir fry quickly to cook (like making scrambled eggs).

In a cup, mix together the chicken or vegetable stock, curry powder, and fish sauce (or vegetarian fish sauce). Mix well, then add to wok/pan.

Add the cashews and stir fry for a few seconds

Now add the prepared rice to the wok/pan. Stir fry until all the rice has mixed with the sauce and is a uniform color. Break up any lumps of rice with your stir frying utensil. Cooking Tip: Don't be tempted to add any more water/broth or other liquids to the rice at this point, or it will end up mushy. Keep the wok/pan as dry as possible, even if a little rice sticks to the bottom.
Add the frozen peas, currents (or raisins), and pineapple. Stir fry to mix in

Continue stir frying until everything is integrated and the rice is done (1-2 more minutes). Cooking tip: You want the wok to be hot and dry at this point. You should be able to hear some rice "popping" or crackling in the pan. Finally, do a taste test. If not salty enough, add 1 tsp to 1 Tbsp. more fish sauce. If not spicy enough, add more chopped fresh chili.

To serve the pineapple fried rice, sprinkle with spring onion and coriander. Serve on a platter, or, as they do in Thailand, in a pineapple. Thai chili sauce can be served on the side for those who like it extra spicy. ENJOY!

Pasta sauce (tomato)

Dice one medium onion, 2 carrots, and 2 sticks of celery (proportions need not be exact, and adjust to taste). This is mirepoix. Heat a small amount of olive oil (enough to just cover the bottom of the pot) over medium heat in an 8 qt or so stockpot. Pour in the mirepoix and turn down the heat to medium low if it's sizzling loudly. Cook, stirring, until the vegetables are soft, about 10 mins or so. Turn the heat to high for a few seconds, then pour in a splash or two of vingear you like. If you can find tomato vinegar, use that - it's awesome. Cook over high heat, stirring, until the vinegar smell mostly dissipates, 2-3 minutes tops. Turn the heat back down to medium and add one small can of tomato paste. Stir to break up, and cook another 2-3 minutes, stirring periodically. Pour in 3 cans of crushed tomatoes with the juice. Use San Marzano tomatoes if you can find them. Bring just to a boil on high heat, then turn down the heat to low and simmer for about 40-50 minutes. If you like dried herbs, add them with the tomatoes. Oregano's good, and a little garlic if you like. Less is better than more - you can always add more later and they'll bloom in the sauce. After the tomatoes are cooked, stir in about 4-6 tablespoons of cold butter, 1 tablespoon at a time. This will enrich and thicken the sauce. Salt and pepper to taste, and if you like a sweeter sauce, stir in some sugar. If you want a smoother sauce, puree with a hand blender.

Sushi

http://www.imakesushi.com/index.html

SuperBowl of Gumbo

Ingredients:
1 pound fully cooked smoked sausage, cut into 1/4-inch slices
1/2 cup vegetable oil
1/2 cup all-purpose flour
2 medium onions, chopped
2 medium green bell peppers, chopped
1 cup chopped celery
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
5 1/2 cups chicken broth
1 bay leaf
1 pound peeled, deveined medium shrimp
6 cups hot cooked rice

Directions:
1. Cook sausage in large heavy saucepan over Medium-High heat 4 to 5 minutes or until brown. Remove sausage; set aside.

2. Drain fat. Combine oil and flour in 2-cup glass measure. Microwave on High 6 to 9 minutes; stirring after 5 minutes with small wire whisk. Continue to cook at 30 second intervals, stirring after each interval until roux is dark red-brown.

3. Pour roux into heavy saucepan; add onions, green peppers, celery, garlic, salt, black pepper, red pepper, thyme and oregano. Cook, stirring, 3 to 4 minutes, or until vegetables are tender.

4. Add broth and bay leaf; bring to a boil. Add reserved sausage; reduce heat and simmer 30 minutes.

5. Add shrimp; simmer 10 minutes. Remove bay leaf. Spoon gumbo into serving bowls; top each with 1/2 cup hot rice.

Easy to tackle Jambalaya

1 1/2 pounds fully-cooked smoked sausage, cut into 1/4-inch thick slices
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 medium onions, chopped
2 cups chopped celery
2 medium green bell peppers, chopped
3 cloves garlic, minced
6 cups chicken broth
4 cups uncooked long grain white rice
1 teaspoon paprika
1/2 teaspoon ground red pepper

Directions:
1. Heat 8-quart oven-safe Dutch oven or stockpot over Medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside.

2. Add chicken, salt and pepper; cook 3 to 5 minutes or until chicken is browned. Remove from pan.

3. Drain fat leaving 1 tablespoon. Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown.

4. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil; cover and bake at 375 degrees 45 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.

Quilt and craft

http://hiptopiecesquares.avenueb.org/

how to make a bag
http://hiptopiecesquares.avenueb.org/tutorials/

Journal cover!
http://kirinote.blogspot.com/2007/07/how-to-make-reversible-journal-cover.html
http://www.interweave.com/needle/projects/quilted_journal.asp

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