Oh My Nosh: June 2012

Jun 29, 2012

Moving Out but not away

Well while the rest of the country enjoys a nice HOT summer, Chef Mick has been busy finding a new kitchen for Season 2..... So while the next season is still a couple of months away, know that it will look great and be even better than before.... Thank you for watching and commenting and just being there... PEACE & LOVE, PEACE & LOVE

Jun 20, 2012

Our first Vegan and Vegetarian Friendly Show

Veggie Delight Our Look back takes us to October 19,2011 and our very first Vegan and Vegetarian Friendly show..... enjoy and check out the other shows and recipes right here Our new show tomorrow will be all vegetarian or vegan food..... our main attraction is a great dish of VEGAN CHILI... now a lot of people make some form of Vegan/Vegetarian Chili, this is my take and I promise it is an incredible dish... We will also talk about this great bread (more like cracker) that you can use to sop up the chili with...while you will think that this bread is not vegan, believe me with the ingredients we use, it will be..... so read the recipes and buy your groceries because on Oct. 19th it is on like Donkey Kong..... Vegan Chili You need: Golden Potatoes—small dice Red Onion—small dice Garlic—minced Tomato Sauce Whole Peeled Tomatoes Anaheim Green Chili Beans—cooked Cumin/Comino Powder Chili Powder Salt and Pepper to taste Canola Oil In medium to large pot, depending on how much you make, heat the Canola Oil and Sautee the Potatoes and Red Onion until potatoes are browned. Add Garlic and can of Tomato Sauce mixed with water, as your base, and allow the potatoes to stew. Add the Comino, Chili Powder and any other spices you crave. Add beans, your choice on the type, and deseed and dice the Green Chili and add also. Allow this to stew or cook on the stove top for about 30 more minutes until the Potatoes are soft. Absolutely a great Chili Dish BREAD (UNLEAVENED) 1 c. flour 3 tbsp. sugar Dash of salt 1/2 stick butter (we will use Smart Balance which contains no animal by products and is gluten-free but with the flour we use that part not so much) Blend ingredients together like pie crust. Stir in 6 tablespoons milk (Almond milk or Silk which is soybean based)or as much as is needed. Bake at 350 degrees for 45 minutes.

Jun 7, 2012

Our Look Back Continues

Early in our season we struggled with recording our shows, we were live and very happy about that but the recordings were not good quality... this show from Oct. 3, 2011 is an example of that....we still have video of the show, but no audio to go with it, still the food was great, so check it out... ALOHA, get out the grass skirts The show coming up with have a Hawaiian twist to it as we explore the great food on a stick called a Ke-Bob GRILLED KEBOB (chicken & pork) skewers (metal or wood)if using wood please soak in water for at least 1/2 hour Griddle/large flat skillet/gas bbq Chicken breast Pork Loin Bell Pepper (red/green/yellow) which ever you like jar of cocktail onions (or white onion sliced not diced) can of Pineapple chunks, drained salt and pepper SEASONED RICE PILAF Rice frozen mixed veggies (peas, carrots, ect.) Green Onion pineapple chuncks tumeric (saffron is great but expensive) Broth--(chicken or vegetable) salt and pepper Island style slaw Red Cabbage Green Cabbage Green Onion Cilantro pineapple chunks cucumber mango jalapeno/serrano chili powder salt and pepper rice wine vinegar Please feel free to interact with all participants and ask the chef questions... thank you