Morning Glory Dew
A Chilled Summer Soup
2 large cucumbers – peeled, seeded, and diced
1 cup sour cream
1 cup plain yogurt
1 cup vegetable broth
1 clove garlic, minced
1/2 cup chopped fresh mint
1/2 cup chopped fresh dill
Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill.
I do not have an immersion blender so I used a food Processor.
Refrigerate until chilled, about 1 hour.
I used a ziplock bag with yogurt in it. I cut a hole in the corner of it to make the swirl.
A recipe from Halfhill
I liberated these babies from my dad’s garden. Thanks dad!
3 tablespoons olive oil
1 large clove garlic, minced
2 carrots cut into strips
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
2 teaspoons lemon juice
In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, salt, the pepper. Cook, covered, stirring occasionally, for 5 minutes.
Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.
Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and the lemon juice.
Spicy Mushan Noodles
Red pepper flakes
Salt & pepper
Bake for 20 minutes.
For the sauce:
1/2 cup soy sauce
2 cups beef stock
2 tsp sugar
1 tsp ginger
2 tbs flour (for thickening)
Saute cabbage (optional) until soft.
Cut beef into strips.
Add sauce and beef strips to cabbage.
Reduce to low to medium heat.
Simmer until sauce thickens.
Add noodles slowly.
Fold noodles carefully to coat evenly.
1 (2 1/2 pound) boneless pork loin roast,rolled and tied
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 tablespoons butter
3 cups whole milk
1 clove garlic, minced
3 tablespoons water
Season pork loin with salt and pepper.
Heat oil and butter in a large pot over medium-high heat and brown pork loin on all sides.
Slowly pour the milk in with the pork.
Stir in the garlic.
Allow the milk to come to boil, then lower the heat to medium-low.
Partially cover with the lid and cook until the pork is no longer pink in the center, about 1 hour and 45 minutes.
A thermometer inserted into the center should read 145 degrees F (63 degrees C).
Remove pork and set aside to rest for 15 minutes.
If the milk is not already a nutty brown color, increase the heat until the milk beings to brown.
Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Slice the pork and serve with the milk sauce.
You will need:
1 cup uncooked white long-grain rice
5 cups water
1/2 cup milk
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
2/3 cup white sugar
Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute.
If you have any rice that slips through, use a coffee filter to strain the smaller pieces.
Stir the milk, vanilla, cinnamon, and sugar into the rice water. Stir the cinnamon for a few minutes until most of it is incorporated.
Chill and stir before serving over ice. The cinnamon will float to the top when it sits for a while. A quick shake or stir will fix it right up.
It has a cool, cinnamon refreshing flavor to it.
They may not travel well but they reheat great.
You will need:
2 cups four cheese blended (shredded)
Fry batter of your choice. (I used a beer batter)
Wash and peel the potatoes.
Cut a one inch top off the top like the photo above.
Hollow out the potato leaving a 1/2 inch wall around the outside of the potato.
Stuff with shredded or chunk cheese.
Use toothpicks to hold the top on the potato in place.
Fry in hot oil until they start to turn golden brown.
Remove from heat and coat in batter.
Leaving toothpicks in.
Fry again until coating turns brown and crispy.
Let cook for 5 minutes for the cheese to thicken.
Remove toothpicks. Serve.
Saute ginger, garlic and onions.
Add chopped cabbage. Pile it high, it will cook down.
Cook until tender.
Remove from heat and add 2 tablespoons of soy sauce.
Serve with chicken or beef and rice.