Category Archives: A Taste of Thailand

Thai Meatballs and Dipping Sauce…With Thai Mixed Vegetables ผัดผักรวม Pad Pak Ruam.

Made from scratch Thai meatballs

Meatballs …Wherever you go here in Thailand you can be sure you will find meat or fish balls…The processed ones I steer clear of as I do any processed balls or sausages like Hot Dogs and the like.

These meatballs are made with meat and herbs no nasties just made from scratch…I am giving you the recipe for two different ones the Red Curry Rice Balls being my favourite…

Thai Meat Balls:

Ingredients:

  • 450 gm of ground pork or chicken.
  • 4 Spring (green) onions
  • 2/3 cloves of garlic
  • 2 tsp of lemongrass  very finely chopped
  • 1 tbsp of mint, chopped
  • 2 tbsp of coriander, chopped
  • 3 tbsp of fish sauce
  • 50 gms of caster sugar to balance the flavours
  • Salt and Pepper
  • 1 tbsp of oil for cooking.

Let’s Cook!

Heat the sugar and fish sauce in a pan until the sugar has dissolved and the mix starts to thicken remove from the heat and allow to cool down a little.

Stir in the pork/chicken and the other ingredients mix thoroughly I use my hands it is far better than a spoon…

With damp hands roll into small balls the mixture makes 15-20 …

N.B At this stage whenever I make meatballs, burgers or sausages I make a small extra patty to cook and to test for seasoning. Adjust as required.

Chill the balls until you are ready to cook them they can also be frozen at this stage.

Heat the oil and cook the meatballs in batches turning until evenly browned and cooked through.

Serve hot with a dipping sauce as a starter or snack or serve with noodle or rice and a mixed vegetable stir-fry ผัดผักรวม Pad Pak Ruam.

Before I came to Thailand I was absolutely the worst at making any stir-fry and they were the worst…Learning how to cook the Thai way has been a revolution for me and taught me so much about cooking and tasting…Stir fries are not as easy as they look…This lady does the best videos and shows you plain and simply how to do it to perfection. Like she does I often just stir fry some veggies and eat with rice…It is also a lovely dish to eat with these Thai meatballs.

Thai Dipping Sauce:

Ingredients:

  • 1 tsp of chopped coriander
  • 3 spring (green ) onions finely chopped
  • 1 tsp of freshly grated ginger
  • 1/2 garlic cloves finely chopped
  • 2 tbsp of lime juice
  • 2 tbsp of light soy sauce
  • 1 tsp of sesame oil
  • 1 tbsp of honey.

Combine all the ingredients and whisk together…Taste and adjust seasoning if required.

My next recipe for spicy Rice balls can be made just with rice or with the addition of some ground Pork or chicken…I like both equally and eaten with a cabbage leaf and some ginger and lime they are sublime a beautiful taste of Thailand.

Red Curry Rice Balls.

Spicy Pork Balls (5)

Ingredients:

500 gms of cooked rice

1-2 tbsp of red curry paste

3 tbsp fish sauce

1 tsp sugar

100 gm of fresh coconut

2 eggs

Let’s Cook!

Mix all the ingredients together and with damp hands form into 5cm balls.

Heat some oil in a pan until hot but not smoking and cook the rice balls( in batches)until golden brown 10-20 minutes.

Serve with lime wedges, sliced or diced fresh ginger, fresh herbs( coriander, mint, basil), Fresh chillies and cabbage leaves.

To eat put the ball in the cabbage leaf and add your accompaniments as desired and lots of lime, fold the cabbage leaf around the ball and eat… One of my all time favourites…

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great week 🙂 xx

 

 

 

 

 

 

 

 

 

Crispy Pork and Kale

Kanaa Moo Krob ผักคะน้าหมูกรอบพิเศษ

Ingredients:

  • 2 Belly Pork Strips.
  • 8 Large leaves of Kale.
  • 3/4 cloves Garlic. squashed with the flat blade of a knife.
  • 2/3 birds eye chillies.
  • 2 tbsp Oyster Sauce
  • 1 tbsp Soy Sauce
  • 2/3 shakes of Maggi Sauce.
  • Half tbsp. Oil.

Let’s Cook!

Cook Belly Pork in the oven until tender and crispy. For about 30 mins.

pork belly strips crisoing in the oven

I normally cook on about 180/200 degrees to start and then reduce heat slightly to160 degrees. When the pork is tender turn up the heat to crisp the pork. When nice and crispy remove the pork from the oven and chop into bite pieces.

Heat the wok or large frypan and add half tablespoon oil.

Add crushed garlic and chillies, add little hot water and cook for 1 min…at this point the chillies may overpower you..ha ha….turn on expel fan and add chopped Kale.

Stems first if using as they take longer to cook. I use stems of Kale also if they are quite thick slice into 2-inch pieces.

Cook for 2 mins and add remainder of Kale leaves and turn over a few times ….I use fish slice as I find it easier to just turn kale over.

Thai crispy pork and Kale

Add 2 tbsp Oyster Sauce and 1 tbsp Soy along with few shakes of Maggi ( seasoning Sauce). Taste and adjust if necessary. Cook for further 2/3 mins.

Add crispy Pork turn or stir a few times to mix.

Kanom Moo Krob Thai crispy pork and kale

Check the seasoning again and serve with steamed rice.

Enjoy!

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great week 🙂 xx

Thai Pork Noodle Soup…Gaeng Jeud Woon Sen…

Pork-noodle-soup-authentic-recipe

Today I will show you how to make a Pork Stock for this lovely soup…Thai’s make beautiful stocks either chicken( last weeks) or Pork and they are the basis for many of their dishes.

Using the neck pork bones this is a very tasty stock…a basis for soups and stir-fries.

Ingredients:

  • 2 lb of Pork Bones
  • 4-5 cloves of garlic crushed
  • 1/2 tsp white peppercorns, crushed
  • 1 med onion chopped
  • The top part of the lemongrass…When I use lemongrass I keep the top and again freeze for stocks. It does not have such a strong lemongrass taste as the white part but you don’t want the stock to have a strong lemongrass taste
  • 2 coriander roots ( I remove the roots from coriander when I use it and keep a small bag of them in the freezer handy for stocks or anything which calls for coriander root.
  • 3 1/2 litres of cold water

Let’s cook!

Wash the pork bones and put in a pan and cover with the water bring slowly to a slow rolling boil any scum will rise to the top. Cook very slowly for an hour and them skim off any scum on top of the water.

Add the aromatics and simmer for about 1 hour.

Strain the stock and throw away the aromatics if the bones have any meat on them pick the bones when they have cooled down and add the meat to stir-fries or as I do give the bones to Saangchai, he loves them.

If not using the stock immediately then store in a portion in zip lock bags…Don’t fill too much and then you can store it flat…easier to thaw out.

Ingredients for Pork Soup.

The ingredients for the soup have no amounts apart from the stock and garlic the reason being that it is down to taste and the amount of soup you are making…Thai food is very much about taste and taste again.

  • 1 litre of Fresh Pork Stock
  • About 150 gm of minced pork.
  • Soy Sauce
  • Fish Sauce
  • 1 head of garlic, Chopped
  • Napa Cabbage break the leaves into pieces.
  • Glass Noodles soaked in water 10-15 mins and then cut into pieces.
  • White Pepper/Salt

Garnish:

  • Green Onions
  • Coriander
  • Fried garlic plus garlic Oil

Let’s Cook!

Firstly cook the chopped garlic in some oil until it is golden and crispy ..make sure you watch it as it very quickly goes from not quite brown enough to burnt…Once the garlic is cooked remove from the oil and set both the garlic and oil to one side as it is for the garnish.

Slowly bring the pork stock to a simmer and then add the ground pork seasoned with a little soy and white pepper…form into small balls and drop into the stock.

Cook for a couple of minutes and add the cabbage.

Thai-noodle-soup-pork

Cook for a few minutes until the cabbage has wilted and season with white pepper and salt if required. Taste and also add a little more soy sauce and a splash of fish sauce..just be careful as I overdid the soy last time…

Add the soaked noodles and check the seasoning… Put into individual bowls to serve and garnish with spring onions and garlic and if liked add a swirl of the garlic oil.

pork-noodle-soup Enjoy!

This is a lovely noodle soup the kids love it as it is mild in flavour..no chilli and can also be served with a spicy dish as a foil to the heat…For the adults or chilli lovers, you can add a touch of dried chilli…

If you missed the Chicken Noodle recipe then I have added the link here.

https://blondieaka.wordpress.com/2018/09/13/thai-chicken-noodle-soup/

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients that I cook with have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you for reading I hope you enjoy the soup …Or maybe you have already tried it…Do you love it?? Please let me know in comments xxx

Thai Green Curry

Authentic Thai Green Curry

Thai-green-curry

Ingredients:

  • 2 chicken breasts cut into cubes or if you prefer and they are much tastier then use thighs or a leg cut into two…I normally use legs and allow 2 pieces per person which means I normally have some left over for another day…
  • 6 Thai eggplants. cut into quarters……They are the larger ones in the pictures.
SAM_7044 SAM_7045 SAM_7046 SAM_7048
  • sm bunch small egg-plant ( optional) Pea-like size in above Picture.
  • 5/6 stems of Thai sweet basil (pick of leaves)
  • Large can or two sm cartons of coconut milk or fresh from the market if you are lucky like me
  • 10 straw mushrooms quartered or use button mushroom.
Let’s Cook!
Start with 1 tbsp curry paste .. and add more if desired   I don’t know how hot you eat curry.
Cook with a tiny amount of oil to release the flavour, add 1 tbsp fish sauce cook for 2 mins slowly add the coconut milk and simmer gently.
Add chicken, cook on simmer for 20 mins then add vegetables and Thai basil cook for further 20 mins.
11889504_10153277334104865_2790896918943462311_n

Serve with steamed rice or noodles.

 

Thai Chicken Noodle Soup

Noodle-soup-Thai-chicken

There is nothing like a bowl of Thai Chicken noodle soup…With stalls on every market and street corner, it is one of Thailand’s iconic dishes… Sometimes served with a spicy dish or by itself and it can be a lovely flavoured chicken dish with no spice or it can be a fiery as you like…

The choice of noodles is yours and the spices and other condiments are served on the side to add as little or as much as you like …

Not sure which noodle are which then here is a previous post on the noodles and what they are :

rice-noodles

https://blondieaka.wordpress.com/2018/07/25/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-thai-noodles/

Made with tender slices of chicken or with chicken on the bone. the choice is yours..I prefer chicken on the bone as it is more flavourful and would be how it is mainly served here on the street stalls but the choice is yours…

Starting with the stock recipe which you can freeze and use as required…Freeze in maybe 2 cupfuls in a zip loc bag and lay flat it takes up less room in your freezer and thaws out much quicker…It also enables you to make one bowl or a bigger portion…

Chicken Stock:

Makes about 6 cups

  • 2 lb chicken bones, remove any big chunks of fat  and skin
  • 3 L water
  • 5 cloves garlic, smashed
  • 4-inch section daikon, peeled, or use 1 onion instead (or use both like I did)
  • 2-3 cilantro roots, or about 8 stems
  • ¼ tsp white peppercorns, crushed just until broken
  • 2 stalks of lemongrass, top half only, cut into chunks (optional, only if you’ve got some handy) When I use lemongrass I just chop the tops and freeze ..The tops add a fresh flavour but are not as strong and as perfect for the stock as we don’t want a strong lemongrass flavour.

Cooks Tip: When peeling daikon, peel a few layers off until the colour turns from bright, opaque white to a bit darker, more translucent white. I find the outer layer of the daikon a bit bitter. 

Let’s Cook!

Add the bones to a big pot and cover with the water. Bring to a simmer over high heat, then once bubbling, reduce the heat to maintain a very gentle simmer. Simmer bones for about 45 -50 mins.

Skim off scum, foam and fat that has floated to the top. It is easier to do this if you haven’t added your aromatics but add them after…

Add all the remaining ingredients then simmer for about another hour.

Remove all the bones and aromatics with a wire skimmer or strain the stock through a colander. The stock is now ready to use or to freeze once cooled down.

Cooks Tip:  There is often a lot of meat left on chicken bones, so if you want, you can pull off the meat from the bones after removing them from the stock, and you can use it in soups, chilli, stir-fries, fried rice…anything!

The meat will be bland so make sure you add it to something that will have a lot of flavourful sauce added to it or it is perfect in a rice soup for a child.

We are now ready to make this lovely Chicken Noodle soup…

chicken noodle soup

Ingredients:

  • 1 litre of your prepared chicken Stock
  • Soy sauce
  • Fish Sauce
  • Sugar(optional)
  • Head of garlic chopped for fried garlic
  • 1-2 Chicken breast or legs…I normally allow 1 per person plus a couple extra sometimes the men or Aston want two.
  • 250 gm of rice noodles or noodles of your choice soaked at room temperature until just softened as they will continue to cook when added to your soup.
  • Thai chicken ball (optional) I don’t eat these but they will always be an option on a street stall and most Thais do eat them…
  • 1 cup of bean sprouts ( optional)
  • Bok choy or spinach ( optional)
  • Garnishes: Fried garlic, chopped green onions, dried chilli, chilli oil, sliced bitter gourd, fresh herbs. preserved cabbage ( Tang chai)

Let’s cook!

Bring your stock to a slow simmer and add your chicken poach slowly in the stock, when tender then remove the chicken and allow to cool down then if using chicken breast shred it now and put in a bowl and set to one side.

While the chicken is poaching cook your chopped head of garlic in some oil until nicely golden and crispy remove from the oil and set to one side the oil can now be used for the soup or to use as a chilli oil.

We can now assemble our soup and it really is now made to your taste and choice…

Add your noodles and chicken to your bowl with Bok choy, bean sprouts or chicken balls if using…

Pour over your hot stock and now to garnish. If I am using shredded chicken I will toss in some soy sauce with a dash of fish sauce and add to the top of the bowl and then add fried garlic and my other garnishes as required.

chicken noodle soup

You can see in this picture that I have added Thai basil and sliced bitter gourd my dried chilli and chilli oil I have stirred into my stock and added soy and fish as per my taste.

This picture shows the chicken balls as my Thai daughter-in-law’s taste.

Thai chicken noodle-2402571_1280

It may sound complicated but it truly isn’t once you have made your stock, you can make that in bulk and freeze you only have to poach your chicken and then use the garnishes of your choice…

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients that I cook with have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you for reading I hope you enjoy the soup …Or maybe you have already tried it…Do you love it?? Please let me know in comments xxx

Next week I will be showing you how I make Pork stock both the chicken and the pork stock are widely used in Thai Cuisine. xx

 

Healthy Eating …No more Diets…

sundried-tomatoes-massamum-curry

Good morning from sunny Thailand although there could be a black cloud on the horizon when I jump on the scales today…Maybe if I just gently step on they will be kind…

Wow, but that was the few days that was in Phuket and I was true to my word I did not write a thing in my food diary…And did I enjoy my food??? Oh Yes…

So take a pew and I will tell all… 

lola roxy and sophia at shipwreck

It started with two flight delays and no I didn’t partake no alcohol just H2O( water) …I have an unwritten rule that I don’t drink when flying…It doesn’t help with the jet lag or the swollen ankles so over the years I have learnt…and of course I make up for it when I land so this lady doesn ‘t miss out…

On arrival ..late and my friend had eaten…so I opted for my favourite Grapow Moo washed down with 2 glasses of wine…

grapow- krapow-egg-pork

After a catch up we eventually went to sleep …

Woken by the sounds of cups clinking…we had a cuppa( tea) on the balcony then showered and took a walk…Oh… it hasn’t changed all the ticket touts selling their wares but we wanted breakfast so we opted for a buffet breakfast at the nearest beach hotel… It was …not a joy really…aimed at the tourist market…nothing to write home about …

So I opted for a Thai omelette which is an omelette with fish sauce and chillies and she added cheese before I could stop her..but it was ok…

 

Time for a walk we strolled along the beach and then we decided to take a walk to meet our other friend…At this point I will just say I love my friend Barbara aka Sofia..her sense of direction…She hasn’t a clue…

bangtao-beach-Phuket

A nice walk though and I chatted to a few people along the way…It  was thirsty work walking  so first drink of the day was a lovely mango smoothie…and  Sofia had a banana and pandan smoothie..

mango-smoothie

Refreshed… we set off…heading for Mini Golf which was our first watering hole… a ginger and lemongrass mojito minus the rum..a mocktail they call it…

mocktail-mojito

Lovely chicken satay to eat… I just love the Thai peanut dip and a lovely cucumber and chilli one …

chicken satay

Lola, Roxy and Sofia are now in the house!

Just in case you were wondering and I think it must be an American thing…For a while when we had our restaurant I heard the staff talking about Sofia and in the end said no her name is Barbara but apparently not or not when she is out…So we became Sofia, Lola, Roxy and Ethel… Who unforunately couldn’t join us…In case you are wondering I am Roxy…

Next stop...A reunion with our Thai friend Iddy who happens to work @ A wine bar…We had to drop by and say hello…

olives-crostini

The sun dried tomatoes from Italy were awesome as were the olives …Two bottles of wine later we headed for Ann’s Kitchen where I had the best Penang Red Curry I have had for a while it was lovely…

penang-Thai-curry

Next stop …This little bar we know…. a few G & T’s later and after some great music and a little boogie we retired to bed…

gin tonic

I think by now you understand why I am not keeping a food diary… Well I am sort of though but in my head…

Up bright and early it was a banana for starters…Sofia had the muffins…I needed to top up my potassium…I just knew it was going to be one of those days…

Patong here we come…I love that drive the scenery is awesome…

First stop ..well we all had a couple of little stops to make so the Irish Times was our meeting point…It was now 11am but I am sure it was 5pm somewhere in the world so those couple of  glasses of wine were welcome as we chatted and caught up…

On to Absolute for lunch and I had a lovely Massaman Curry very nice and my drink as I knew the next stop was Ship wreck ( our favourite) bar in Patong…

massamum curry at Absolute 1

I had a Komucha…I am not snitching here but my two friends …Sophia and Lola ..they were on the hard stuff…Me? I  paced myself…

Ship wreck and I could have been wrecked and quite early in the day…so I was again on the water…

lola roxy and sophia at shipwreck

Time for a sundowner and nowhere better than one of my favourite Beach side restaurants …The wine flowed as did the prawns, garlic and some lovely very thin sort of bread with goats cheese and things…

beach cuisine girls night out

Time for a tune or two accompanied by some G & T’s…

And now to sleep….

sleeping-1353562_1280

Breakfast at Waya’s was fruit and lovely cinnamon bread and fresh coconut water….

A last stop at the wine bar and we headed for the airport…..

airplane-161163_1280

1lb on…That is a minor miracle….So I am happy with that and back on the food diary

When I say no to diets I mean sensible healthy eating BUT sometimes to take time out and enjoy is ok..So no beating yourself up I don’t..Just get back on it … 1 lb on considering what I ate and drank is really good…But we did some walking and I gave myself a little break at some watering holes and stayed on the H2o aka water…You must keep hydrated in the sun and it worked …I enjoyed some great food( guilt free) and cocktails and a few bottles of wine but ..Back on it now as Christmas is coming and the only thing getting fat will be the goose…WON’T IT?????

How do you cope with a holiday and breaks??? Any tips to share???

Please let us know in comments…

About Carol:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Until next time I hope you have enjoyed my mini break and how I deal with holidays and breaks…Life is for enjoying as is food BUT moderation is a lifestyle and if you are serious it works…xxx

 

 

 

 

 

 

Fruity Fridays…The Pumpkin and yes it is a fruit…

Halloween-pumpkin
Hands up who thought the pumpkin was only for Halloween decorations and to make pumpkin pie???
 It is also a fruit…Did you know that?? That plump round, this nutritious orange ball is, in fact, a fruit…

A highly nutrient-dense food. It is rich in vitamins and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.

There are many ways pumpkin can be incorporated into desserts, soups, salads, preserves, and even as a substitute for butter.

It still makes a great Halloween decoration though, doesn’t it??

pumpkin-2327488_1280

Healthwise the potassium contained within pumpkins can have a positive effect on blood pressure and the antioxidants in pumpkin could help prevent degenerative damage to the eyes. Pumpkins are also a fantastic source of fibre.

Fresh is best though so please avoid canned pumpkin pie mix, as it typically contains added sugars and syrups so check the label and look for that 100% sign…Then that’s good, isn’t it? Actually, it isn’t …Many tins of canned pumpkin puree are actually squash.

Here is a little article from Snopes which is interesting as the Pumpkins you carve are not the ones used for pumpkin pie…

https://www.snopes.com/fact-check/canned-pumpkin-isnt-actually-pumpkin/

Any uncut pumpkins should be stored in a cool, dark place for up to 2 months.

Pumpkin puree or canned pumpkin can be used as a replacement for butter or oil in baking recipes. I myself have not tried this as I don’t bake often but Weight Watchers recommends using pumpkin puree for one-third of the amount of butter; so if the recipe calls for one cup of butter, plan to use 1/3 cup of pumpkin puree and 2/3 cup of butter. The proportions may vary with what you are making. You may have to experiment with the exact amount of pumpkin to use until you get the exact consistency you want.

Sounds simple, doesn’t it? If anyone has tried this please let us know.

My recipe for pumpkin or squash soup …

squash-pumpkin- soup

The squash I always make into a vegetable soup and freeze in portions. When I reheat the soup, I then add chilli (of course) and a little coconut milk and gently warm through.

Soup ingredients:

  • 1 small squash/ pumpkin, peeled and deseeded. Cut into pieces.
  • 1 brown onion, peeled and cut up
  • 1 carrot washed and cut
  • 4 cloves of garlic finely chopped
  • Piece fresh ginger finely chopped
  • 3 Broccoli stalks, peeled and cubed (I always save the broccoli stalks) for when I make soup. Waste not, want not and I think ideal for soups for flavour.
  • 1-1½ litres of fresh chicken stock or stock cubes.

Let’s Cook!

Heat a glug of olive oil and gently cook garlic ginger and onion to just soften and not colour.
Add other vegetables gradually and cook while stirring for about 5 minutes, then add stock and seasoning.
Simmer gently for about an hour or until vegetables are lovely and soft and remove from heat. I let it cool down before I blend.
This makes a lovely vegetable soup but I also use it as a base and freeze in portions.
When I reheat I add little-dried chilli flakes and 1 or 2 tbsp of coconut milk.
It just gives it a creamy flavour.
Sometimes I add crushed lemongrass stalk and a little fish sauce, it depends on how I feel, it is a versatile soup base so play with it, have fun.
Add some curry powder, a squeeze or 2 of lime juice or coriander, whatever you fancy. Enjoy!

Pumpkin Seeds...Raw are roasted are classed as one of the worlds healthiest foods with many health benefits.

pumpkin-seeds

For more information on the health benefits of Pumpkin seeds here is a very good article from Sally over @ Smorgasbord Magazine…

https://smorgasbordinvitation.wordpress.com/2017/11/01/smorgasbord-health-cook-from-scratch-with-sally-and-carol-taylor-pumpkin-seeds/

Pumpkin Pie Muffins:

pumkin-pie-muffins

Ingredients:

  • 1 1/2 cups of whole wheat flour
  • 1 1/2 cups of unbleached all-purpose flour
  • 5 tsp of pumpkin spice mix ( see recipe below to make own spice)
  • 2 tsp Baking soda
  • 1 1/2 tsp salt
  • 30 ounces of pumpkin puree
  • 2 cups of sugar
  • 1 cup of sultanas or chopped walnuts
  • 1/2 cup of coconut oil
  • 1/2 cup of water
  • 4 large eggs

Let’s Cook!

Set the oven to preheat on 330 F or 166 C

Mix the dry goods together sieving the flours and whisk the wet ingredients together and then add the dry ingredients a little at a time gently stirring to combine.

Fill muffin tins to just below the top and bake for about 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean.

Allow to cool down on a wire rack.

Enjoy!

Pumpkin Spice Mix.

  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp ground nutmeg

Mix all the spices together and keep in a lidded pot and use as required for muffins, pies or a nice spiced latte..

Thank you for reading if you loved this post please share on your favourite social media…x

 

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you for reading this post I hope you all have a great weekend 🙂 xx