Yum! I got deep-fried green beans from the Rockin’ R Restaurant.
I recently went to Rockin’ R Restaurant here on Antelope Boulevard and I got to try deep-fried green beans. It was my first time trying deep-fried green beans.
Deep-fried green beans on the menu.
Deep-fried green beans are very easy to make. Here is a short video I found on Youtube.
Here’s a baked green beans recipe I found on Youtube.
I really love green beans. They are the best. I love green beans sauteed with soy sauce, onions, and garlic also. It is what I used to eat lots in the Philippines.
Here is a Filipino green bean recipe. This is my fave.
For another yummy green bean recipe. Check out my old post. This recipe is an Indian food recipe.
Hello everyone! I am reading a recipe book called Flavors of My Kitchen. It is a really good recipe book for Mexican food. There is a really cool recipe on there I have copied and reworded slightly. Check it out.
2 large mangoes (peeled, pitted, sliced, and divided)
4 tablespoons of Monterey Jack Cheese or Oaxaca Cheese
¼ cup of finely chopped red onion
¼ cup of chopped green bell pepper
1 tablespoon of lime juice
1 tablespoon of finely chopped cilantro
½ tablespoon of finely chopped canned chipotle peppers in adobo sauce
Directions:
Put poblano peppers into the oven. Broil the poblano peppers until the sides are well toasted. Then place the peppers into a small paper bag. Let the peppers cool for about five minutes.
Rub off the skin of the peppers. Cut a slit open on the side of the peppers to remove the seeds.
Stuff the peppers with mango slices and put in a tablespoon of cheese.
Chop up the remaining mangoes and place them into a small medium sized bowl.
Place the stuffed peppers on a baking sheet. Make sure to line the baking sheet with foil first. Bake the peppers for about five minutes. Make sure the cheese has melted.
Remove the peppers from the oven and let cool for about 5 minutes.
In another bowl combine the chopped red onions, lime juice, cilantro, and chipotle peppers. Mix the ingredients together. Afterward, mix in the remaining mango slices. Serve the mango chile relleno al carbon and enjoy.
✌ I hope this was a fun tutorial. Stay tuned for more awesome recipes.
Growing Your Own Cilantro
Also you can grow your own cilantro indoors. Check out this video. The Cici Li – Asian Home Cooking Channel shows you how to grow your own cilantro indoors.
Here are some Cilantro seeds I found at FoodMaxx. These ones are organic seeds.
There are cheaper seeds. These ones are not organic.
Preserving Cilantro
Check out this awesome video on how to preserve your cilantro so it stays fresh for a long time after you have harvested it.
Hello everyone! I got a DIY spa kit by STMT. It was lots of fun to make. Here are some tutorials. I have a how to make a lotion tutorial and a how to make a perfume bar tutorial.
Hello everyone! Check out my latest tutorial! It is how to create your own signature scent. It was lots of fun to make. I also made a video tutorial. Later on below I talk about why video tutorials are great for teaching students how to create their own beauty products.
I am loving my signature scent kit 🙂
What’s In the Box
The Instructions
What I Made 🙂
Why Video Tutorials Are Awesome!
Great for Visual Learners
Video tutorials are great for visual learners. It allows your students to learn using a visual and audio type of learning. Video tutorials are great for teaching students how to create their own beauty products because it allows them to see the ingredients, how to combine them properly, how to mix them, and get the final product ready.
Accessible at Any Time and Students Can Learn On Their Own Pace
Tutorials are great because it allows the students to access them at any time and they can learn on their own pace. They only need WiFi in order to be able to watch the lessons. The key thing I try to do is to make sure my videos are short and to the point. The students can also skip around when learning. For example, they can start with learning about making lip glosses or they can start with making roll on fragrances.
Kits Have All of the Things You Need
The kits have been great for teaching because all of the ingredients are all there and ready in a package. There is no need to go shopping for each ingredient. I think kits allow anyone to be able to get the ingredients at a cheap price. There is no need to order each ingredient online if they are not available in stores.
7 ½ to 8 ounces paneer, either homemade or shop bought, cut into 1 inch cubes
10 ounces baby spinach leaves
3 tablespoons oil, plus extra for shallow frying
1 onion, finely chopped
2 tablespoons tomato puree
¼ teaspoon salt
2 tomatoes, peeled and chopped
1 whole green chili
Serves: 4
From the Spice Box
Whole Spices
½ teaspoon cumin seeds
Ground Spices
¾ teaspoon chili
½ teaspoon ginger
½ teaspoon turmeric
Directions:
Click here to check out my other blog Smorgasbord World. I have posted a video on how to make yummy Palak Paneer.
Click here to view the video I made about my TakeOut Food from Little India. It is posted on my Smorgasbord World blog. I ordered Mango Lassi, Palak Paneer, and Chicken Curry from Little India, which is located in Yuba City.
Here is another English lesson today based off of recipes. The recipes are from the book The Three Sisters Indian Cookbook. It was written by Serena Kaul, Priya Kaul, and Alexa Kaul.
Kaul, Sereena, et al. The Three Sisters Indian Cookbook: Flavours and Spices of India. Simon & Schuster, 2010.
Hari Rajmah
Green Beans
What you need:
3 tablespoons of oil
1 onion, finely sliced
¾ inch piece of ginger grated
3 garlic cloves, crushed
½ teaspoon of salt or to taste
14 ounces of green beans trimmed and cut in half
2 tomatoes peeled and chopped
1 tablespoon of flaked coconut (optional)
Serves: 4
From Your Spice Box:
Whole Spices
½ teaspoon of cumin seeds
½ teaspoon of mustard seeds
Ground Spices:
¾ teaspoon of chili
1 teaspoon of ginger
1 teaspoon of turmeric
Instructions:
Heat the oil in a shallow pan over a medium heat and add the whole spices. When the seeds begin to sizzle, add the onion, ginger, and garlic.
Fry for 5 minutes or until the onion is soft and translucent.
Remove from the heat momentarily before adding the ground spices and salt; mix well for 1 minute.
Add 7 fluid ounces of water and green beans. Cover and cook over a low heat. Stir occasionally for 10 minutes until soft and tender.
Add the tomatoes and simmer for 10-15 minutes, stirring frequently, to thicken and reduce the sauce until it is fairly dry.
Sprinkle with coconut (if using.)
Questions:
What 5 spices do you need?
In the second to last step, what do you do with the sauce?
Define reducing sauce.
Here are more green beans recipes. I have a deep-fried green bean recipe, a baked green bean recipe, and a sauteed green bean recipe. I absolutely love green beans.
Puree the mango in a food processor or blender and pour into a mesh sieve with the salt.
Using the back of a wooden spoon, push the puree through and collect the thick juice. Discard the fibers that collect in the sieve.
Combine the juice with the whole spice and remaining ingredients except the ice, using a whisk or a food processor or blender until smooth.
Pour into tall glasses leaving space for some crushed ice or cubes. Cover and chill in the fridge for 15 minutes. Before serving, stir well and add the crushed ice or cubes.
Questions:
What must you do to the mango?
What must you pour the mango into with the salt?
Define puree.
Define sieve.
Check out this awesome how to make mango lassi video I found online. It is made by Solenn Heussaff.
Wash the okra and dry between sheets of kitchen papers to remove the excess moisture. Top and tail them before cutting into ¾ inch pieces.
Heat the oil in a shallow pan over a medium heat and add the whole spices. When the seeds begin to sizzle, add the onion, ginger, and garlic and fry for 1 minute.
Tip in the okra, salt and ground spices, except the garam masala. Stir to coat the okra with spice mixture for 5 minutes.
Add the cherry tomatoes and continue to cook the okra for a further 10-15 minutes over a low heat, stirring occasionally. Stir in the butter. Mix in the garam masala before serving.
Questions:
What 6 spices do you need?
After the seeds sizzle what do you add?
Essay Question:
Define sizzle and use it in a sentence.
Notes:
According to the online dictionary:
sizzle– verb
– (of food) make a hissing sound when frying or cooking. Example: “The pork began to sizzle in the pan after it had been cooking for a few minutes.”
-A hissing sound, as of food or cooking. Example: “The sizzle of bacon woke me up in the morning.”
Aloo Bhindi
Potatoes with Okra
What you need:
14 ounces okra
3 potatoes cubed
2 teaspoons lemon juice
1 tablespoon finely chopped fresh coriander
salt
Serves: 4
From Your Spice Box:
Whole Spices
½ teaspoon cumin seeds
Ground Spices
½ teaspoon chili
½ teaspoon ginger
¼ teaspoon cumin
½ teaspoon coriander
Wash the okra and dry between sheets of kitchen paper to remove any excess moisture. Top and tail them before cutting each okra into 4-5 pieces.
Heat the oil in a shallow pan or frying pan over a medium heat. When hot add the whole spice and when the seeds start to sizzle add the potatoes.
Fry the potatoes for 2 minutes then add the okra. Stir, cover, and cook, stirring occasionally for 15 minutes or until the potatoes are just soft.
Mix in the ground spices and a pinch of salt and cook for a further 5 minutes. Add the lemon juice and fresh coriander and partially cover if not serving straight away.
Questions:
What 5 spices do you need?
When do you add the lemon juice and fresh coriander?
Chili– Chilies vary in color, shape, heat levels and pungency from variety to variety. They are a rich source of vitamin C. Whole chilies are dried and then crushed to give ground chili.
Coriander– All parts of the coriander plant are used in Indian cooking; the seeds are ground and used to thicken and flavor dishes and the fresh green leaves are used in garnishes.
Cumin seeds– Cumin seeds are strongly aromatic and the aroma varies according to whether the spice is fried or dry roasted. It stimulates, the appetite and acts as a digestive.
Ground cumin– Ground cumin gives a slightly bitter and sweet taste at the same time. It is used as a seasoning for lime or chili based sauces.
Fennel– This is a sweet and aromatic spice with an aniseed type flavor. Fennel seeds contain important antioxidants, with anti-cancerous properties.
Ginger– Fresh or dry ginger is aromatic, pungent and hot. It can be used in sweet and savory dishes. It is known to help digestion and calm mental activity.
Turmeric– The root of this plant looks very similar to ginger but the flesh is a deep orange color. When dried and ground, turmeric gives a beautiful yellow color to any food cooked with it.
Cinnamon– Cinnamon sticks are carved from the bark of the cinnamon tree. Cinnamon has a sweet taste and a fragrant aroma.
Bay leaf– The Indian bay leaf is aromatic and bitter in flavor. These leaves are used whole to flavor mainly meat dishes.
Cardamom– Cardamom has a sweet, spicy, and pungent flavor. The green variety is used in both savory and sweet dishes.
Cloves– Cloves are strongly pungent and sweet. Very small quantities are required to flavor dishes. Clove oil is used topically as it has antiseptic and anti-inflammatory properties.
Mustard seed– In Indian cooking, the whole seeds are fried quickly in oil to give a hot and spicy flavor once the seeds have popped.
Garam masala– A blend of several strongly aromatic spices designed to add flavor, fragrance, and heat to many Indian dishes.
Kaul, Sereena, et al. The Three Sisters Indian Cookbook: Flavours and Spices of India. Simon & Schuster, 2010.
Questions:
Which spice is a rich source of Vitamin C?
Which spice acts as a digestive?
Which spice has anti-cancerous properties?
Which spice helps digestion and calm mental activity?
Which spice has a sweet taste?
Which spice has antiseptic and anti-inflammatory properties?
I wanted to share with you all a recipe from the book. I chose a recipe called Crispy Okra. I have yet to make it, but I wanted to share it because one of my favorite dishes is boiled okra dipped in soy sauce and vinegar.
Here is a recipe I got from the book:
Bhindi Churma
Crispy Okra Chips
What you need:
7 ounces of okra
2 tablespoons of lemon juice
1 tablespoon of white rice flour
3 tablespoons gram flour
salt
oil for deep frying
Serves: 4 people
From your spice box:
Ground Spices
½ teaspoon ginger
½ teaspoon chili
1 teaspoon coriander
Instructions:
Wash the okra and dry each piece well using a clean kitchen tea towel.
Top, but don’t tail the okras and slice each one lengthways.
In a large bowl mix the ground spices, salt, and lemon juice with the okra.
Use your hands to mix but make sure you wash your hands thoroughly after mixing.
In a separate bowl mix the rice flour and gram flour with 4 tablespoons of water to a smooth paste and pour over the okra, mixing well to coat but taking care not to break the okra.
Heat the oil in a khadi or wok over a medium heat. When the oil is hot. Fry the okra in batches for a few minutes until golden brown. Remove with a slotted spoon and drain on sheets of kitchen paper.
Serve with Coriander Chutney.
Check out this photo I found online of Crispy Okra.
Here is a video I found on Youtube about how to make Crispy Okra. I have yet to try this myself, but I wanted to share it with you all. The recipe is slightly different, but it looks delicious too.
Questions:
What 3 spices do you need?
What do you mix in a large bowl?
Here is the recipe to the coriander chutney. It goes with the Crispy Okra.
Dhania Chutney
Coriander Chutney
What you need:
2 teaspoons olive oil
2.5 ounces of fresh coriander
Plus extra to garnish
1 green chili, deseeded and cut in half
¼ teaspoon of salt or to taste
3 tablespoons of Greek yogurt
From Your Spice Box:
whole Spices
½ teaspoon mustard seeds
Instructions:
Heat the oil in a small frying pan over a medium to high heat and add the whole spice. When the seeds begin to sizzle, remove from the heat and set aside.
Put the coriander, green chili, salt and 1 tablespoon of yogurt in a food processor or blender and blitz to a smooth paste.
Add the oil-spice mixture and the remaining yogurt to the paste and blend for a further 3 seconds.
Garnish with coriander leaves and serve chilled with starters or as an accompaniment to a main meal.
Questions:
What kind of yogurt do you need?
What do you garnish with?
Essay Questions:
Write about the difference between normal snack yogurt versus Greek yogurt.
Define garnish and use it in a sentence.
I hope you all enjoyed these recipes. I am hoping to try these recipes soon. Let me know if there are any recipes you are interested in learning about.
Notes:
Regular yogurt is thicker and creamier because the whey is strained off of it. Greek yogurt becomes dense because the liquid is drained off of it. Greek yogurt provides more protein than the regular yogurt. Greek yogurt also contains less sugar and carbs than the regular yogurt. Regular yogurt also has less fat than Greek yogurt.
According to an online source: “While Greek yogurt boasts more protein and less sugar and carbs than regular yogurt, it also has a higher fat content. An eight-ounce serving of Danon’s regular full-fat yogurt has five grams of saturated fat, whereas a seven-ounce serving of Fage full-fat Greek yogurt has over three times that amount (16 grams of saturated fat). It can be a good idea to go for low-fat or fat-free versions when buying Greek yogurt.”
I worked on my arts and crafts projects yesterday, which was Labor Day. One of the things I worked on was making my Pink Peony Body Butter By Bramble Berry.
Funniest clip ever from yesterday:
Here are some new tools I bought to make my body butter:
Here is a video of me making the Pink Peony Body Butter:
Here is a video about putting on the labels:
Here is a link about labeling your products from Bramble Berry: How to Label Products
Here are old videos I made about what comes in the Pink Peony Body Butter package:
I have been gardening lots lately and I bought a tomato plant from the grocery store. It finally bore fruit. I could not wait for it to ripen so I harvested the tomato while it was still green. I then fried the tomato slices and added it to a sandwich. I used the recipe above from the magazine, The Pioneer Woman.
The sandwich turned out great! I made slight changes to the recipe, but it turned out awesome. First, I fried some turkey bacon. After, I toasted bread in the toaster. Then I fried two eggs and added salt and pepper to the eggs to give it some flavor.
After frying the eggs, I decided to work on the fried green tomatoes. I mixed cornmeal, cornstarch, and eggs for the fried green tomatoes batter. I added a little bit of water to the batter to make the consistency not as thick. I then sliced the green tomatoes and dipped it in the cornmeal batter. Then I fried the green tomatoes.
Now that everything was ready, I put mayonnaise on the bread, the turkey bacon, fried eggs, and the fried green tomatoes. It turned out extremely yummy. I ate the sandwich with a side of anchovies dipped in vinegar. It was a very delicious dinner last night. Thank you garden for providing me with a very yummy green tomato 🙂
Gardening Tip: Label your cups when planting new seeds. I have labeled my cups GN for Genovese Basil. I could not remember, which ones were the Sweet Basils, but I would have labeled them SB to stand for Sweet Basil. Later on I tried to spell out the names, but you can labeled your plants however you would like to. I have used plant labelers or just carving inthe names onto the styrofoam cups
