Food stuff & Spring Roll Veggie

hey here are pics of the weird food i make myself make so i can feel like im eating something and not packaged wheat pastes reconstructed to mimic the concept of eating a labour intensive but not really in the long run whole plant food based dish. i ate hundreds of koream dumplings already. 4.89 for 50 pcs. im part korean kimchi dumpling now.

 i have no idea what this is, can you guess>>???

 these were so good

 from the garden louis grew these them abandoned an entire field of tomatoes i had no idea what to do>>???

 i dont know what that saucey stuff is oh ya its falafels, i made these pyramid shaped falafels in tomato based butter chicken like sauce. i didnt really like it i think the falael mix was not good. ill try to make it from scratch in the future, i love chickpeas.

 dumplings

 pad thai hey i bought real tamarind im going to attempt a new pad thai today

 yogurt and cream and blue cheese sauce with honey baby organic kale and red peppercorn salad and these pork strips i bought from my local butcher rowe farms hey it had a normal colour. i dont really know how to cook pork, and had no cooking oil, used butter, and cooked the red peppercorns with the pork halfway and added honey on it and omg it was like delicious pork with tiny savory nerd candies. i really loved it and i tried making gravy but ended up making brown pan rice and kind of didnt really do a good job with the gravy.

 plantain and thick red cocoa

 honey mung with green onion and egg and red peppercorn and roasted tomato i tried asian mexican breakfast ala canadienne balsamic vinegar and salt on the honey mung yum

this pad thai was so good i ate twice the second time i added more basil chili oil
so apparently the secret to the tastiest pad thai is using real tamarind and that amazing basil chili oil which is basil in oil with lots of red chili enough to make the oil orange red which colours the pad thai tamarind sauce and makes it better looking than the brown tan colour it started out as. wow these noodles were so good. the only thing is the chili oil, well the old roommate left it, and it expired. woops. i saw it in the korean store for like 3 bucks. its thai though. so are the rice noodles. im going to get a new basil chili tomorrow so i can make this dish for my friend whos sick as cancer. also i bet this basil chili oil bottle will be useful for making thai fried rice. mmmmmmm im so glad i decided to make food two times today. i have energy. i can think!

my plating sucks been using this nice blue dish i found in the house, its from portugal and has a really nice colour. but i miss how my white plate looks for my pretend i am interested in food pictures. hey this pad thai was very good. using real tamarind from thailand, thai noodles, and thai chili basil oil. now thats an authentic thai flavour, expired oil and all.


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I love fried food as comfort food.

Spring Roll Veggie

 Filling

2 cups bean sprouts
4 inches carrot grated
1/2 small onion finely chopped
1 small garlic clove finely chopped or pinch of granules
1/2 inch ginger finely chopped
5 mushrooms finely chopped
5-7 leaves kale finely chopped

1 tbsp hoisin sauce
2 tsp rice starch
1 tbsp water
3 tbsp oil

pepper

20-25 wrappers
flour paste

Directions

add 1 tsp oil and pepper to pan, then 1 tsp oil to sautee onion, ginger and garlic move aside, add 1 tsp oil and the rest of the vegetable except bean sprouts and sautee on high heat for about 2 minutes, move aside or remove from pan. add the sprouts and cook on high heat until sprouts start to soften, add the hoisin sauce and rice powder with 1 tbsp water, add the rest of the vegetables and cook until thickened. allow to cool and use this mixture to fill rolls.

fry rolls with remaining oil till browned and crisp on all sides, about 3 minutes, drain on paper. serve with balsamic vinegar and sweet chili sauce.
EDIT:
the rest were soft a few hours later. i wanted a gooey inside but they got soft and were not that gooey when i ate them.
i want them like the vietnamese rolls, solid.
the first ones didnt have sauce inside and no sprouts.
mmm i kind of want to eat a spring roll right now. i can see the value in making them in advance now.

Ground Pork Pasta Sauce Recipes

ground pork pasta sauce recipes for 1 serving of pasta noodles.

cilantro pork pasta
125 grams ground pork
3 medium small tomatoes, seeds removed and liquid strained to add back into sauce
7-15 stalks of cilantro, stalks chopped to use with browning pork
pepper salt
cubed cheese to mix in before serving
fry pork till browned on pan, add a pinch of salt and cilantro stalks, mix and move to the side of the pan with occasional turning, the pork is best browned and crisp,  add tomatoes cook until softened and mush down to make sauce, mix in the rest of the cilantro, then mix the tomato mush in with the browned pork and cook for a little while, then add the tomato juice and lower the heat so as not to evaporate too much tomato liquid. add salt to taste. add freshly cooked linguine into the pan and mix in cubed cheese before serving (or just put it on top)

mushroom pork pasta
125 grams ground pork
3 medium small tomatoes, seeds removed and liquid strained to add back into sauce
3 mushrooms, sliced
2 teaspoons butter
garlic granules
onion flakes
pepper salt
same recipe as above but no cilantro stalks, instead add a generous pinch of garlic granules, and half a teaspoon to a teaspoon of onion flakes to browned pork. make this with fresh garlic and onion too.
when the pork is browned and moved to the side, add the sliced mushroom and fry on high heat so no water escapes and surfaces brown. move to the side with pork. add the tomato on pan and cook as above, adding the strained tomato juice back into the mixture then reduce heat.
salt and pepper to taste, add cooked linguine to the sauce and mix, then add butter and mix well, this creates a nice sauce and it tastes like there is cheese in the pasta. remove from pan when butter is mixed in and serve with garlic toast.

* i forgot to say, i added water a couple of times to the tomato mush and browned pork when it dried out too much. about a tablespoon max, at a time.

Lamb Adobo Stew with Cilantro Nutmeg Rice and Yogurt Sauce

  I was consumed by making this lamb dish.

Could not afford the mince i wanted for lamb burgers and blue cheese but found a small piece of lamb leg, boneless, for 2.75 and thought, oh lamb.
so i made this adobo. I noticed this other website had the same recipe after this how to (linked below), without the potatoes, but i appreciated the ratio in the how to so i used it as a guide.

I added carrots and did not use chilies.
Took forever, 1.5 hours simmering

the vinegar would not burn through and i kept taking the potatoes out and putting them back in, undecided on the process. the house smelled like vinegar stew for a bit.
i think another way was to cook the vinegar and soy sauce only till the vinegar was gone then add water to stew.
then made parboiled rice with cilantro stalk and nutmeg by sauteeing the finely chopped cilantro stalk and nutmeg, then added rice and water.
made a yogurt sauce with finely sliced onion and finely chopped cilantro leaves and dash of salt.
i saved the fried garlic and onions for garnish and adding later on. also put some honey on the plate which was really nice. thought i wouldnt eat that fried garlic with salt but i did, i ate all of it. omg so good. since i stopped eating garlic i really notice the smell now when you eat the actual garlic, ala Buddhist food.
 anyway this dish turned out yum!

from: https://www.wikihow.com/Cook-Lamb-Adobo

Foccacia Bread and Banana Spring Rolls Recipe

yumfun!

https://www.kingarthurflour.com/recipes/golden-focaccia-recipe

used Pumpkin Seed oil yum and herbs de provance
and some natural salt from the korean store

Made this recipe but really fudged on the starter...took me two days
so i "fed" half of the starter (i kind of deflated it) apparently the things are called sponges too and those are cibattas
and made one whole wheat piece
which burned a bit on the edges
i couldnt figure out why it inflated and puffed up so much
turns out the pan wasnt oiled enough maybe the edges stuck to the pan instead of sliding out
so the edges got crusty
and the bottom edges kind of burned, crisp, like a cracker
not enough oil and kinda weird water and oil application with hands
pretty cool
i used regular unbleached flour for the starter
the starter and new sponge / old starter didnt rise as quick as the whole wheat half i fed, so i left it to keep rising
and realized it doesnt have salt or oil within the dough
so i might add more flour and yeast and knead it with oil and salt and rerise and bake
i gag thinking about the starters from 150 years ago? what the heck. so i guess a few days is fine.
like i ate a packet of salvaged sweet chili sauce from an expired kit in the freezer and was convinced i would probably survive if i had to live in an spaceship and eat only packaged food. made spring rolls! the fillings were all loose which i didnt like i kind of want them kinda gooey maybe adding some starch in the saute before rolling the little bundles of joy. i called them sausage rolls cos i bought some well packaged ground pork. maybe ill try them veggie next time. i started making them as these delicious banana fritters coated with caramelized sugar

 instead of buying watermelon gelatin candy at the dollar store (also good)
what would a banana pork roll taste like. the canadian pork is so yummy it makes me despair for the cute little large huge scary looking pigs out there. i tend to think of my animal eating as something i can do for the animal (its mutual enjoyment) because now that animal has made soap and sewn some clothes, something it would never have been able to do otherwise. insanely justifiable genocide of yummy porks. bet a nice pork and eggplant focaccia would be so bomb.what kind of cheese goes with that? what kind of spices? what about a sweet pepper pork and banana dish with blossoms what is it called pochero? but in a spring roll. mmm gah im so hungry wtf

banana fritters:
spring roll wrappers
wheat paste
bananas almost ripe or unripe
cinnamon
salt
sugar
oil
cut banana into pieces to roll
sprinkle generously with cinnamon
roll into tight packages and seal with the wheat paste
pan fry these, sprinkle salt onto wrappers
when the spring roll wrapper seems to have opacity add sugar
pour it directly on the rolls in the frying oil
when the sugar has caramelized and changed colour make sure the keep moving the sugar that falls off the wrappers back onto itself. remove from oil when the caramel is light brown and not too liquidy falling off (cos its difficult and tricky) place onto a strainer or glass dish. drain the oil with papertowel or paper when the sugar has cooled and formed its caramel shell around the wrapper (otherwise it just sticks onto the papertowel)
this is called turon and i used to pull out the jackfruit slices that were inside them

Lemon Poppy Seed rice crispie treats

The melt and pour soap was not enough!

I made this right after..... mmmm added some powdered milk to the butter and marshmallows, then added the poppy seeds, and its super yummy!

i didnt make these marshmallows, they are store bought
the last recipe i made somehow failed after it was already good. put it in the fridge to set but it collapsed and all the rice absorbed the water and it turned into this soft not crispie thing i threw out. very sad as i made a huge thing of it. as it goes. this ones perfect though!!! i already tried a slice while waiting for the rice to cook for lunch.

made green bean and ground pork with mushroom and green onion, added hoisin sauce sesame oil pepper soy sauce and arrowroot powder (too much arrowroot powder actually) (im going to try to use it for lotion making practice) and the left over is lunch. mmm. so good to have food already made.
and now im starving and im trying to not eat my little rice crispie cake.

creative comons license

should i do the no commercial, no derivatives one instead?
i think thats the one i had before. im all excited about my ideas and dont want to have to come up with new ones because i over shared my idea before i could even make it.
ok i changed it.
because i really want to make some money making my product. i hate having no one to confide in and feel secure in because then i just type out all my ideas on the internet and stay so poor and broke.

for example
take this marshmallow recipe.

this one girl took the recipe from someone else and credited the original
http://www.theclevercarrot.com/2013/12/homemade-fluffy-marshmallows-corn-syrup-free/

then the almost exact same recipe is here but with more cornstarch and no mention of the very first recipe.
https://www.asweetpeachef.com/homemade-marshmallow-recipe/

even the pictures are staged almost exactly the same!

this used to happen to me on etsy with my jewelry. it infuriated me. 

so this is why i changed my creative commons license. its silly, i know. but that little not up there makes all the difference, to me, at least.

Crazy Dinner

I made this huuuge dinner last night
it was good

buckwheat noodles and creamy chicken gravy with rosemary
bay leaf chicken with garlic and pepper
herbs de provence roasted yam
steamed broccoli

i died, it was so satisfying.

oh. making the paypal buttons is really tedious.
so forget about making paypal buttons for things on etsy or dawanda (getting my stuff up on dawanda again!)
and will list the already made items on the blog. there are many classic its your life designs that have been stashed away this whole time. they need new homes. and i need lunch.

made herbs de provence sprouted mung beans with dried tomato and caramalized onion last night. i eat it with this fig balsamic glaze and virgin olive oil. yum. on top of rice with rosemary powder, a hint of garlic (granules) and sea salt.(recipe below)
i was trying to go back on an alkaline diet cleanse but its been difficult to remain disciplined without all the necessary ingredients stock piled. im still eating white rice and drinking coffee.

yup, getting back into the costume jewelry is a little daunting and lots of trial and error, what to plug my time into.... its all much better than spazzing and going through bouts of unproductive anxiety all day though for sure.
but i also wanted to post up my now closed aromatherapy studio pictures and also use this blog to post my aromatherapy research. i am on twitter @aromatherapyTO been working on skin care concepts and essential oil blends to revive my sense of smell and body awareness. so im not so disassociating all the time. im an old lady now and i cant be spacing out all the time, need to save that time for when im much older ;D
so on we go...


mung bean dish
1.5 c mung beans, sprouted
.5 onion
1.5 tsp herbs de provence
2 tbsp dried tomato
1 tbsp kale powder
pepper
what i did was sprout the beans, then caramalize the onion in olive oil, added half the tomato (soaked and saved water) , added the mung beans, sauteed for a bit, added half the herbs, added the kale powder, sauteed, added tomato water, satueed, added water, sauteed, added the rest of the herbs, added the rest of the tomato (unsoaked) added pepper, sauteed, then it was done, maybe about 15 mins of sautee-ing. not liquidy. brown bits. drizzled with virgin olive oil and the fig balsamic glaze.
the rice i had was leftover, so i used a small dot of olive oil to reheat the rice, added some rosemary powder, some garlic grains, some sea salt. but freshly cooked plain rice was better.
i also made a cabbage salad: finely chopped green cabbage (i like the red one better though) and a vinegar dressing made of apple cider vinegar, honey, pepper, and water, soaked the finely chopped cabbage in this for about 15 mis and served alongside the mung and rice. 

Alkaline Diet

id like to take this moment in time to share my experience of eating alkaline forming foods and the effect it has on clearing my sinuses. ikr gross. but seriously.

ok so i have horrible allergies and sinus problems. i have sleep apnea and snore and get really congested and am always sniffly and if i get a cold or cough that i dont treat immediately itll turn into bronchitis, which has in the past, turned to pneumonia!! i get fungal skin allergies and once went into anaphylactic shock from eating raw-ish walnuts. i loved walnuts!

but somehow i thought i had an unbalanced ph and needed to alkaline my diet. so i went on a fast and ate only alkaline forming foods. well mostly only. for about a month. and it helped me lose weight and save hella money and it cleared up my sinuses and general malady regarding allergens affecting me so much that they linger and cause further problems.

yes.

so all was good till christmas time. the feast. all that white flour and beef and sugar. then i kind of got lazy and was eating a lot of naan again (its sooo yummy) and did many other things that i am certain raised the acidity of my body.  my sinus got totally clogged again and i was kind of bummed. i started up eating mostly only alkaline forming foods building up to last night i ate:
2 roasted yams (oven 1.5 hours at 350) -mashed with butter, sea salt and pepper
with
1 small onion cooked in butter and pepper- with one cup frozen green peas.
plus drinking apple cider vinegar water again (which i stopped doing for some reason)
and with that, just today got fully back on track and my sinuses cleared up again, like fully.

its so amazing. im pretty stoked.

so this is the list of foods ive been using. i printed out the whole thing and its just by the kitchen at all times :)

http://www.rense.com/1.mpicons/acidalka.htm

this is about our bodys' ph level
http://altered-states.net/barry/update178/index.htm

cheers to good health!

yummy fancy shmancy $250 cookie recipe!!!

NEIMAN-MARCUS COOKIES (Recipe may be halved)
2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)

5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream
the butter and both sugars. Add eggs and vanilla, mix together with
flour, oatmeal, salt, baking powder, and soda . Add chocolate chips,
hershey bar, and nuts. Roll into balls, and place two inches apart
on a cookie Sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies.

so i got this in a foward... did you?? apparantely some lady and her daughter were asking for the recipe for these cookies and the waitress was like 2.50 so ok game, then later the woman realizes that its actually 250 bones and they wont give it back etc. so now here we go! YUM! these sound really yummy. i like the grated hershey bar. mmmm. maybe that could be a cadbury bar (not with chinese milk) instead.
xo