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After  church today, my wife and I went for a drive to St Augustine. Earlier in the week, my eldest daughter took me to Rype and Readi Market. If you are in the area and looking for locally grown organic vegetables, this is the place to go. After loading up on tomatoes, peppers, bok choy, honey granules, strawberry plants and tomato plants, we headed home. Wondering what to make with the bok choy, I decided to saute it as a side for stir fry. To a large skillet add: 3 tablespoons canola oil 1/4 teaspoon crushed red pepper 2 cloves minced garlic 1/4 teaspoon ginger 2 tablespoons diced red bell pepper 2 tablespoons diced onion 2 tablespoons bacon bits Heat the ingredients over a medium heat until hot. Add bok choy, sauteing each side until leaves are wilted and stalk is blistered. Drizzle with sesame oil and serve. Sirloin Stir Fry with Peanut Sauce Thin slice sirloin and place in a disposable zipper bag. Marinade: 2 cloves minc

Every once in a while my wife surprise with a dinner request. This morning after putting a pork roast in the sous vide,  she decided she wanted Chinese style BBQ.  Ingredients: 1 pound pork roast 1/4 cup honey  3 tablespoons molasses 1/4 cup packed dark brown sugar 1/3 cup ketchup  1/4 cup Chinese rice vinegar 2 tablespoons housin sauce  2 tablespoons soy sauce 1 teaspoon Chinese 5 spice  1/2 teaspoon ginger powder 1/4 teaspoon chili powder  1/2 teaspoon sesame oil 1/4 teaspoon garlic. Mix all the ingredients in a small bowl until sugar is dissolved.  Add pork to a large vacuum bag and pour half of the sauce over top of the pork trying not to get sauce on the side of the bag. Fold bag over a couple of times trapping as much sauce around the meat as possible.   Vacuum seal the bag and place in water bath. Set your sous vide for 148 degree and cook for 8 to 10 hours About 20 minutes before removing the bag, preheat your grill as hot as possible.   Remo

I promised my wife a cheesecake for her birthday. A few days before her big day,  I broke my heel. After 2 months of being off my foot, I have mastered my knee scooter enough to get back in the kitchen. Not having  a pan for baking a  cheesecake, I had to improvise.  Here are the delicious results. Ingredients: 16 oz cream cheese room temp 1 egg plus 1 egg yolk lightly beaten 1 can sweetened condensed milk  1/4 cup Kermit's keylime juice  1/2 teaspoon Kermit's keylime oil (Other oils may be different concentrations) 1 large graham cracker crust In your stand mixer with a paddle attachment, add cream cheese and condensed milk. Blend on medium speed until velvety smooth. Add the keylime oil, then slowly add the juice. Blend until everything is combined. Scrape down the sides of the bowl and mix another minute. Pour batter into the crust.   Preheat your oven to 300 degrees. Place your pie in a larger pan and add hot water half way up the sides of the pie pa

Here is a great recipe for using up a leftover ham bone. It was a favorite of my mother. Ingredients: 1 leftover ham bone 1 cup of chunked ham pieces 1 celery stock 1 small onion 1 small bell pepper 1 carrot  2 cups dried split peas 2 quarts water 1 tablespoon olive oil Begin by rinsing the peas in a fine mesh strainer. Look for small pebbles that sometimes end up in the bag.  This will also remove any dirt also. Place the celery, onion, pepper, and carrot in a food processor.  Chop vegetables into coarse pieces. In a large stock pot add oil and heat over medium heat until oil is shimmering.  Add vegetables and cook until softened and aromatic. Add two quarts of water and bring to a boil. Add peas. Cook at a high simmer for 20 minutes.  Reduce heat and and add ham bone. Simmer 30 to 40 minutes until peas are very soft. Remove bone, and with a food mill or sieve over a large bowl, press peas and vegetables through until you ha

I grew up in a small, ethnically diverse community. Polish, Italian, Slovakian dishes were among the foods being served when visiting neighbors. This is were I got my love for pasta. Trying to eat healthier, this is a meat-free meal that is filling and will satisfy the heartiest appetite. Start by making the pasta: In your stand mixer bowl add: 2 large eggs 1 cup flour 3/4 cup semolina flour 2 tablespoons water 1/2 teaspoon salt 2 tablespoons olive oil Mix with the paddle beater for about one minute, then switch to the dough hook and knead for another 10 minutes. Remove from bowl and knead by hand an additional two minutes. Wrap in plastic and refrigerate for 30 minutes. Remove and form two rectangular pieces of dough, dusting both sides with flour. Starting with the widest setting on the extruder​, feed dough through on the #1 setting. Fold dough over on itself and feed two more times. Move through all the  settings from two up to numb

It's fall here in Florida. The high temperature for today is 89 degree, so it's time to break out the long sleeve shirts and jackets. It's  also time for pumpkin flavored everything. These delicious pancakes are made with whole wheat flour, but you will never know it. Ingredients: 1 cup whole wheat pastry flour (or graham flour) 1 egg 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/8 teaspoon clove 1 tablespoon packed brown sugar 1 tablespoon cane syrup 1/2 cup milk 1/2 cup half and half 1/2 teaspoon vanilla extract Begin by combining all the dry ingredients, except the brown sugar, in a mixing bowl and blend well. In a second bowl, add the egg, brown sugar, and the rest of the ingredients. Mix well with an immersion blender until the mixture is light and foamy. Add the wet mixture to the dry and stir until everything is combined, but don't over mix. Preheat your griddle

It's fall and time for all things pumpkin.  This year, as well as last year, there seems to be a shortage of canned pumpkin.  I have found canned pumpkin pie mix, but not just puree. Here is an easy way to make your own puree for all your pumpkin needs. Begin buy buying a pie pumpkin or two. These are not the same pumpkin that you use for carving. They are smaller, firmer, and sweeter than the carving variety.  Carefully cut the pumpkin in half. Next scoop out the seeds and pulp. I use an ice cream scoop for easy removal. Try and get as much of the stringy insides as possible. Place the two halves on a foil lined pan lightly sprayed with cooking spray. Bake in a preheated 350 degree oven for 45 to 60 minutes.  The time will vary based on the size of your pumpkins.  I test for donness by pressing down on the top. If it dents easily, its done. Allow  the halves to cool enough so you can scoop out the flesh without burning yourself.  Skins should be pretty clean after removing it. Put