Friday’s Last Spoonful: Food Surf

Three more reads to cherish

Food Surfing will feature fun food links from around the Blogosphere, including leads to hardcover helpers. These recommended links may give you other interesting ideas for making your life taste better. The Mixed Stew crew likes hunting through cookbooks for a good recipe or three.

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We like Julie Daniluk’s Meals That Heal Inflammation for anyone striving to eat healthy and make better food choices.  Interesting recipes include pesto omelet, ginger butternut soup, and kelp noodle panang curry.


 

Layer Cakes and Sheet Cakes by Lisa Yockelson starts from scratch as a primer for All-American Cake recipes.  The Buttercrunch Cake, Coconut Cake, and Hurry-Up Chocolate Cake caught our eyes.


 

Lastly, Bake and Freeze Chocolate Desserts by Elinor Klivans is filled with 120 different recipes that go from the oven to the fridge.  Bite into the Chocolate Hazelnut Volcano, Chocolate Souffle Cake, and Chocolate-Wrapped Tiramisu.  

Note: If you order via the links above, The Mixed Stew creators will get a tiny referral fee. 

Thursday’s Side Dish: Corned Beef & Onion Stir-Fry

An easy standby

The combination of sweet onion makes for a nice contradiction to the salty corned beef that’s yummy.

What you will need:

1 fry-pan

1 wooden spoon

1 can corned beef

1 large yellow onion, thinly sliced

3 tbspns cooking oil

Pinch of black pepper

Cooking & Directions:

Heat up fry-pan on medium-high heat.  Add oil.  Sautee onion for 3 to 5 minutes.  Pour in corned beef and stir-fry until cooked and fat has rendered out (some 7 to 10 more minutes).  Serve immediately with steamed rice or potatoes.

Wednesday's Helping: Uses for Left-Over Canned Corned Beef

Right out-of-the can

Left-over-corned beef can go a long way in feeding a family.  Place left-over corned beef in a yummy fried rice or eggs scramble.   You can also make a quick and fast creamed corned beef with a can of cream of mushroom soup.  Also create a stir-fry of corned beef with some sliced yellow onion and chopped veggies, such as broccoli or eggplant.       

Tuesday's Cupful: Ox & Palm Corned Beef

Premium canned corn beef

What makes this brand of corned beef different and better than most in The Mixed Stew Crew's eyes? Ox & Palm's corned beef comes packed with natural juices so expect a moist texture when you open a can or two. An 11.5 oz can run anywhere between $ 3.50 and $ 5.99 so do shop around. We recommend eating this corned beef as a treat or break from your usual healthy eating. Look for this brand a H-Mart and other oriental foods supermarkets.

Monday's Bread Bowl: Hawaiian-Style Corned Beef Patties

From simple to upscale

These Hawaiian-style corned beef patties are a delightful breakfast or brunch menu item. Here's the recipe:

What you will need:

1 fry-pan

1 metal spatula

1 medium-sized bowl

1 platter covered with paper towel

2 eggs

1 garlic clove, minced small

1 yellow onion, chopped small

1 (15 oz.) can corned beef

1 green pepper, chopped small

1 sweet potato, boiled, peeled

1 regular potato, boiled, peeled

½ c mochi flour

¼ cup dried seaweed, minced

Pinched of black pepper

3 tbspns cooking oil

Cooking & Directions:

Combine onion, garlic, corned beef, eggs, potatos, flour, and seaweed, pepper in mixing bowl. Mix well. Make 6 to 8 patties. Heat fry-pan on medium-high heat. Grease with oil. Brown patties on both sides for 5 minutes. Serve immediately.