Last night’s dinner
The keema was so easy and really satisfying. I changed it a little bit though as I didn’t want to make a side dish and I had a lot of beautiful vegetables I just sauteed them up before I added the meat.
Thanks to my father-in-law being over and watching Madison for me I got a couple of extra things done too. I made s’mores cookies.
I found this recipe originally on the Martha Stewart site but I’ve changed it a bit since then.
Mix until fluffy
•1 cup (2 sticks) unsalted butter, room temperature
•3/4 cup light-brown sugar
•1/2 cup old-fashioned rolled oats
•2 cups all-purpose flour (spooned and leveled)
•3/4 teaspoon ground cinnamon
•1/2 teaspoon baking soda
•1/2 teaspoon salt
Press into a 9×11 casserole pan and bake for 10 minutes at 330 degrees
•8 ounces bittersweet or semisweet chocolate, cut into 30 squares
Bake for five more minutes. Then spread the chocolate.
Bake until marshmallows are toasty looking.
I even got crabapply jelly done which is just fantastic since the crabs in the front yard go from ready to rotten pretty quickly and I hate to waste them.
8 cups fresh crabapples
water as needed
3 cups white sugar
1 (3 inch) cinnamon stick (optional)
1.Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
2.Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
3.Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.
Tonight the organic bin comes and we have a varitety of things that need to be finished-up. We also have been eating way too much meat so tonight is a night for tempah.
Tempeh in Coconut Sauce
Total servings: 4
150 g tempeh, sliced
1/2 teaspoon ground coriander
2 cups coconut milk
2 Tbs oil
1 onion, sliced
2 green chili, sliced
1 small red chili, sliced
2 tsp sugar
1 clove garlic, minced
1 bay leaf
4 cups cooked rice
Heat a wok and add the oil. Add onion, coriander, garlic, red chili and saute for 1 minute.
Add the coconut milk together with the tempeh, green chili, bay leaf and sugar. Simmer for 15 minutes. Remove bay leave.
Serve over rice.