Jun 26 2008
Four Foods on Friday #35
Four Foods on Friday questions have me scratching my head. It isn’t that the questions are hard but that I am so sleepy! So, with toothpickes holding my eyelids up, here is Four Foods on Friday.
#1. Name one cookbook, cooking website or food blog that you frequently use.
Around twenty years ago, our Sunday school class collected recipes from church members and made a cookbook. That is my favorite cookbook.
#2. Do you watch any cooking shows on tv? Which ones? I catch them when hubby has them on. He watches Emeril Live and Rachael Ray. I think our favorite one is Paula Deen.
#3. Are you in a cooking rut? Name a food or dish that you’d like to find a recipe for.
hmmm I can’t think of any.
#4. Share a recipe created by somebody else that you haven’t tried but would like to.
I would like to learn how to cook stir fry and have the vegetables crunchy but cooked. My vegetables always get soggy.
I think that Clair’s recipe for wontons sounds yummy.
10 Responses to “Four Foods on Friday #35”
When I do my stir fry veggies (fresh), I do them in 2 tbsp HOT canola or olive oil and 3-4 minutes usually does it to have them cooked but still crunchy. Wok’s do work best for this. Good luck!
Thanks for the tip. Do you soak them in water first? I had heard to try that.
I’ve never soaked them in water but sometimes I’ll stick a stockpot lid over the top to give it a bit of a steam from the water already in the veggies. Put the more dense veggies in a minute before the others like carrots, asparagus, anything a little thicker. Then stuff like broccoli, sugar snap peas, water chestnuts, etc cook quicker.
I like Paula Deen too.
I got a copy of that same cookbook and I use it all the time too!
Imagine Lynne and Karen getting the same recipe! What a bizarre coincidence. LOL.
Thanks for playing FFOF!
Stumbled.
[...] Karen shared a recipe for wontons. She isn’t looking for any particular recipe right now but would love to learn how to cook stir fry. [...]
For stir-fry, use high heat. Using the steam from the cover works great (as Anele suggested), then give the veggies a quick stir and remove. Remember the veggies will continue to cook a little after you’ve removed it from the wok.
Church cookbooks are the absolute best, because they are tried and true family recipes!
You got some great advice about the stir fry. I have the same problem so I’ll have to follow the advice you got.