LCF's CheeseSteak @ Home

When you can't go into the City of Philadelphia to get a great
Cheese steak.... here, might be a way to make one at home.

I saw shaved Beef steak at Trader Joe's the other day...
and decided.... hmmm homemade cheese steak!

I chopped up one small onion, a quarter of a red bell pepper and a few stems of chives
(the chives I used... because I had them- I would say they are optional)
I let the veggies sweat in the pan and get golden brown before I threw the shaved beef slices
that I gave a quick chop to. (I prefer smaller pieces of meat for cheese steaks)

I then added a a small drizzle of soy sauce, yes soy sauce (for the salt part) and then
a heavy drizzle of Kraft's BBQ sauce.  Once the steak was cooked (cooking the meat
with the onions and peppers allows the meat to stay tender as well and not dry out.)
I then, took my toasted rolls I purchased from Wawa  www.wawa.com and lay some
slices of Velveeta yellow cheese and flipped it over in the pan on top of the steak and onions.

About a minute later, when the cheese melted, I flipped the cheesesteak over and
voila! Cheesesteak made at home. Now, I'm not comparing this home-made cheesesteak
to a Philly cheese steak- but it was pretty good though!

Toasting the rolls played a big part in the cheese steak as well! Try this at home...

when you can't go to Pat's, Geno's, Jim's or .... Bob's.  

Shrimp & Ginger Dimsum

Steamed shrimp and ginger dumplings. Yum.

I enjoy dumplings quite a bit and this pretty easy recipe

is my go-to recipe for steamed shrimp dumplings, aka dim sum.

Dim sum being the traditional Chinese dumpling.  Whereas

Mandu is the Korean word for dumpling... along with each countries

own dumpling, ie: Shu mai (Vietnamese), Tortellini or even ravioli (Italian),

Samosa (Indian),  Gyoza (Japanese), Pierogis (Polish), Momo (Nepalese),

and so many more... some say that the American dumpling is the

"Hot Pocket" www.hotpockets.com.  hmmmm  not really. 

First start off with some raw shrimp (cleaned and de-veined of course) 

and an equal amount of ground pork. (I tend to do 1/3 ground pork and 2/3 shrimp at times)

The rest of the filling is simply chopped cilantro, garlic and grated ginger.

(I usually leave the already peeled ginger in the freezer in a zip lock bag so

that it doesn't dry out and go bad as quickly as it seems to in the refrigerator)

When I grate ginger this way- it grates a lot better as well.

I toast the garlic in a pan. (This is the secret to bringing out the flavor in steamed shrimp
dumplings)   It is does make a HUGE difference in toasting the garlic and with just
mixing the garlic- untoasted.

Next, I usually use a hand blender and blend the shrimp down and then add the ground pork,

and mix into the bowl- the toasted garlic, chopped cilantro and grate in some ginger.

I go heavy on the ginger. (maybe an inch and half or so). I add a drizzle of soy sauce,

about 2 or 3 TBSP of Hoisin Sauce and a few drops if sesame oil.

I then fold them, and steam them in my bamboo steamer. 

I usually lay the dumplings on lettuce in the bamboo basket to prevent sticking.

After 7-9 minutes you will notice the dumplings getting a little more pliable and
almost translucent. That's when they are done!

Veggie Hot Dog Soup w/ PB...B

Last night's dinner was grilled PB & B.
Peanut butter and banana. It might sound a little
different if you've never tried it but it's quick, pretty tasty
and easy to make and it doesn't require too many ingredients...
especially if you haven't gone food shopping.
Melt a little butter in a pan, and place your bread with peanut butter in the pan.
Add slices of banana and then place the other piece
of bread with peanut butter on it. Once it has browned- flip it over.
As I was saying... it can't get easier or cheaper than that!

And some easy soup with that! Dice some onions, and throw it into a pot with a drizzle
of olive oil. Add your carrots and celery and chicken stock.
Lastly, pour in a small can of tomato sauce and add some sliced hot dogs along with
some garlic powder, black pepper, paprika and some chopped chives- fresh or dry.
Pour it into one of your favorite soup bowls and enjoy with or without croutons.

Autumn is here...

As the Autumn weather  is now officially here...  for us, the people
living on the East Coast of the United States. It's getting brisk and
extremely chilly for those every other morning walks before work. brrr
As we start to bring out the scarves and sweaters-
I think it will be interesting to make October a soup month!
I'm looking forward to making and enjoying some nice warm soup.
I hear soup can make people slim down a little bit as well!
You can't go wrong with that... yummy soup AND shedding the love handles.
Stay tuned for soups, soups and some more soups....!

Food Buzz Featured Publisher

As Autumn has officially arrived and my food blog's journey has reached a little over
6 months- I have received my "FB" letters today. I have become a featured publisher
on Food Buzz!

                                                           

It's  pretty exciting and I'm looking forward to many more food related journeys!   I am also getting ready for my class this weekend. I will be teaching a dumplings class... and ambitious me... has a recipe sheet to cover 12 different types of dumplings in 2 hours!  We'll see what happens.  I also teach an Asian Fusion class as well- at  mainlineschoolnight.org 

If you happen to read my blog posts through a feed or reader: if you get a chance-
click on letscultivatefood.blogspot.com and check out my cleaned up page!
Thanks for reading my blog posts about food thus far.  I don't know who all is following
my blog- but I will say it's pretty cool to know that there are people whom I don't even know
that read my babbling... along with people I know and when they come up to me and
inform me that they made something found on my food blog...   pretty cool!

Simple Panko Tilapia and Zucchini

I took some Miso and watered it down and brushed it onto a Tilapia fillet.

Followed by Panko breading both sides of the Tilapia and then carefully pan frying it
with a little olive oil until the bread crumbs started to brown and crust a little.

I also took a zucchini and sliced it into circle slices. I dipped the zucchini rounds
into some egg and Panko bread crumbs and then fried them until brown.

It was a simple but yummy Panko breaded dish.

Difference between Cupcakes and Muffins.

What's the difference between cupcakes and muffins?
First thing that comes to mind is that a cupcake has some form of icing.
Once the icing is off, it can be slightly blurry to which one is which.

Muffins are quick breads whereas cupcakes are little cupped cakes made of cake batter.

Muffins are also a quick bread in the way that they usually cook in more oil than cake

and because of the way they cook in the oil/fat- muffins are usually more coarse. 

When it comes to cup cakes- the butter is smoother than oil and with the mixture of butter 

and sugar together, it actually creates very tiny air bubbles in the batter to which when the

cake batter is baked- the bubbles expand giving a finer texture than the muffin.

Muffins are more of a breakfast food as well- although I'm sure I'm not the only person

who has ever had a cup cake for breakfast! ...................................SWEET!