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Tractor Cycle Meets the Food Scrounge News Cycle: Pop Your Pacifier and Marinate

Tractor cycle

No, it’s not my new ride. You could win a lot of slow races with this machine. Check out Food Scrounge News while you picture yourself sitting on this machine, looking cool.

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Memorial Day Signals Ground Beef’s Moment: Burgers and Sweet-and-Sour Sloppy Joes with Sesame Slaw

100_1720The weather on the Creek has been beautiful – warm, dry, dwindling mosquitos. The traditional Memorial Day also was my birthday (remember holidays before they all became Monday holidays?). In the 1960s, a parade would march down Main Street. Whenever the flag would go by, my father would make me stop leaning and stand up straight. At the time it was annoying but now I understand. Both my father and most of his generation are gone now. However, it is important to remember the day by flying the flag and standing up straight. Afterwards we’d have a backyard BBQ. Of course that meant burgers, corn on the cob, and watermelon. Mr. Mike and I had a creekside cookout:

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Mr. Mike had a momentary panic because he forgot to prep the grill, resulting in the torn burger. But once you slap the bun top on, it makes no difference. You may have some leftover uncooked ground beef and be short on time. The following recipes are tasty and easy. The recipe called for tomato paste, and fresh ginger, which I did not have so I scrounged. The recipes come from the May 2013 issue of Real Simple. You may be aware Martha Stewart played a big role in starting this magazine. The recipes bear some of her fingerprints. I took care of that.

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Sweet-and-sour sloppy Joes with sesame slaw (as decreed by Martha S.)
2 Tbsp Canola oil
1 bunch scallions, chopped
1 Tbsp grated fresh ginger
1 pound ground beef
¼ cup low-sodium soy sauce
¼ cup tomato paste
3 Tbsp brown sugar
Kosher salt and black pepper
½ small head cabbage, thinly sliced
2 carrots, grated
½ cup fresh cilantro leaves
¼ cup lime juice, plus lime wedges for serving
2 tsp toasted sesame oil
4 sesame hamburger buns, split
1. Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the scallions and ginger and cook, tossing, until softened, 2-4 minutes. Add the beef and cook, breaking it up with a spoon, until browned, 3-5 minutes. Add the soy sauce, tomato paste, sugar, ¼ teaspoon pepper, and ½ cup water and cook, stirring, until slightly thickened, about 1 minute more.
2. Toss together the cabbage, carrots, cilantro, lime juice, sesame oil, remaining tablespoon of canola oil, and ¼ teaspoon each salt and pepper in a large bowl.
3. Fill the buns with meat and serve with the slaw and lime wedges.
Now really. This is the kind of recipe that makes fussy assumptions about your cooking. But this is the Scroungelady, and I have 20 minutes to make this stuff because I have a conference call. Plus I hate unnecessary steps. Do this instead:
1. Heat the skillet over medium-high heat, adding no-stick spray if you like. Add the beef, onions, and ginger and cook until browned (a bit of crust is even better), about 5 minutes. If using regular ground beef, drain any excess fat. I recommend using ground chuck or round because the fat will be sufficient to cook the onions without having to drain any excess fat. Why use canola oil when the beef has all the fat needed? And why use scallions? The green parts will turn a nasty olive green if you cook it as the recipe describes. Just use regular onions, chopped (about ½ cup). The onions are supposed to turn brown and that’s fine. And what’s with slipping the water into the directions and not in the ingredient list? Actually, I doubt ½ cup water will be sufficient for the ¼ cup tomato paste. Use about ¾ cup tomato sauce instead. No need for water. If you don’t have fresh ginger, about 1 teaspoon ground ginger will get you by. The meat mixture thickened up in about 1 minute using the tomato sauce.
2. Proceed as directed, although giving specific amounts of vegetables ( i.e. 2 cups) would be helpful to the average person. One person’s 2 carrots could feed an army of rabbits while mine might be sufficient as scrounge cat toys.
3. Suggest toasting the buns.

Salty Spiders or Popcorn Coronaries? Try Mouse Melons and Waffle Tacos to Enhance Your Mood for Food Scrounge News

100_1601Shhhh…don’t tell anyone. Miss scrounge cat #2 is in a forbidden place.
100_1689There are several reports on dining habits in this week’s edition. Click the Food Scrounge News tab to access research and nonsense.

I generally don’t care for most recipes in fundraising church-type cookbooks, but these look worth trying.

The roadside markets are loaded with watermelons. The watermelon cooler would be perfect with some vodka added.

Get Off Your Duff and Suck Your Child’s Pacifier for the Crucial Years of Paleo Diet and Food Scrounge News

100_1610My apologies for the delay. Cookie problems with WordPress prevented me from updating the Food Scrounge News page. After posting a question on the support board, a happiness engineer emailed me with suggestions for fixing the problem. They worked! If you find yourself in the this situation, use the suggestions pasted below.

First, please make sure that your browser is up to date by visiting http://whatbrowser.org/
If it is not, please try updating your browser or switching to a different browser.
If it is, please do these four things:
1. Try clearing your browser’s cache and cookies: http://en.support.wordpress.com/browser-issues/
2. Make sure that you have third-party cookies enabled: http://en.support.wordpress.com/third-party-cookies/
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4. Try enabling HTTPS: http://en.support.wordpress.com/https/
Please let us know how each step goes for you, and which browser (and version of) you’re using if you’re still having trouble.

Sneaky Hummus is Casting Doubt on Doctors’ Latenight Cravings for the Lipstick Lowdown and Food Scrounge News

100_1546Many thanks for the recent comments. It means a lot to me. Mr. Mike and I have been unable to connect for several days due to a severed phone line from our neighbor grading our gravel driveway. Good to eliminate potholes, bad for communication. Food Scrounge News is available for perusal. Another site to check out is from local chef/restauranteur Rober St. John: http://www.robertstjohn.com He has a weekly column in the newspaper. The latest is Candia Love. It’s about one of those hidden gems serving great food by a person in love with food and people. This week’s column also has a recipe for turnip greens and pork stock. I’d like to see the recipe for fried rabblits though! So would these two, except cooking isn’t necessary. Scrounge cat #1 (grey & white) caught (and ate) plenty of rabbits in his younger days.

Take the Krill Oil Cinnamon Challenge While Gorging on Paleo Diet with Chicken Eggshells and Food Scrounge News

April 29 was Confederate Veteran Memorial Day. Local and state government offices were closed in observance of the holiday. While North and South may disagree on many issues, no one can dispute potato salad is the official warm weather salad. While you read Food Scrounge News, boil the potatoes for it using this recipe from Southern Living:

2 pounds red potatoes, peeled (russets can be used but will have a softer texture)
1/2 cup mayonnaise (light or regular)
1 1/2 teaspoon mustard (your choice: hot, mild, spicy etc)
2 hard cooked eggs
3/4 teaspoon salt or to taste (I used more)
1/4 teaspoon pepper or to taste

Cook potatoes in boiling water until tender; drain and cool (ice water works well). Cut into one inch cubes
Grate hard cooked eggs using the large holes of a cheese grater into the potatoes. Mix mayo, mustard, salt and pepper together and stir gently into potato mixture. Serve immediately or cover and chill. 6-8 servings.
Options: add 2 tablespoons chopped sweet pickles; 1/4 cup each diced celery and onion.

I made this for the family reunion last week.

 

Several of Mr. Mike’s ancestors were Confederate veterans.

100_1493Potato salad and other goodies on the counter.

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