Vegan Mac and Cheese | Gastroplant


Vegan Mac and Cheese | Gastroplant


Italian Stick Fries | Mad Hungry

Italian Stick Fries | Mad Hungry

I couldn’t get a picture on this. It was too crazy a good recipe to miss. The picture on the blog is perfect too! Serving suggestions, is most definitely at least a 1/3 pound to 1/2 pound lean homemade cheeseburger with your choice of favorite lettuce and pickle or lettuce and tomato or the works! Maybe a little green pepper and cucumber and fried onions. Too much? Okay, pickle spears on the side, just the green pepper, cucumber, fried onions, tomato and iceberg lettuce.

So I included a second french fry recipe. (I find it hard to live without french fries, I should confess.)

Polenta Fries | All Recipes

Now polenta fries, you might need to be reminded, so I will, are made of cornmeal, like regular polenta, but the polenta is fried into shaped sticks and so it tastes like delicious fried greasy polenta. (You can also make these a little bigger, like 3 times the size and stuff a small stick of mozzerella in the middle that will melt and call them polenta dumplings — I will try to find a recipe for it and put it at the bottom of this.)

Polenta fries really are something for a regular dinner entree plate, like maybe a regular slice of beef, not a burger, but definitely also a large salad.

I couldn’t find a recipe for that. So, I will just add a turkey chili recipe I think should be delicious with these polenta fries. (The mozzarella addition is probably a huge mess to fry in; I’m seriously not an expert cook and I would hate for anyone to ruin their pan or anything. So withdraw the suggestion, please, but all the same — it’s a delicious thing. Maybe I can find the simpler polenta and cheese recipe I like to refer to always on Facebook. I will try that another time.)

Easy Homemade Chili | The Martins Kitchen Blog


Polenta Pie with Cheese and Tomato Sauce | Epicurious


…. Addendum.

I really don’t know how to explain recipes if I can struggle through with the few I know by myself. Right now, my health doesn’t allow me to do much cooking. (I’m alright ordinarily but cooking is just added work and I don’t like to cook. I eat prepared food or carry out or else someone cooks for me sometimes at some point; that’s about it.)

I can’t stand sending people to heck with a recipe I don’t know how to explain well. And my cooking is too simplistic to be interesting besides.

Generally, after you make the polenta. I have to bring you out to there on your own, because that would be an entire paper I would have to research again and I’m very wary of telling people to cook polenta. (You should know it pops and is as hot as boiling oil and you have to stir it while it’s popping. No one should tell anyone to cook polenta! But they do. But I’m not one of those people.)

You have to firm up the polenta (soup) from the bake up in the fridge a little bit so it can be fried and used up easier. And take about what looks like a good dumpling size of it with a spoon onto a working ceramic bowl and a cut piece of mozzarella from a cheese round, or else, sliced mozzarella is good but cut in sticks and plated on top of each other to fit inside the polenta dumpling.

So you have about a 2 x 3 inch dumpling maybe or maybe that’s too large, something under that size, whatever works best for you. Place the mozzarella strips onto the flat side of the open polenta, put up another slice of open polenta on top and form it into a dumpling of that size or what you’ve chosen.

Have the pan full of maybe no more than about what? 1/4 inch of vegetable oil — I prefer to work with vegetable or peanut oil because I’ve been through every other kind of oil and I am tired of them, especially EVOO. But use what oil you like to taste best, because this will be soaked in it and taste like it and I prefer to taste less oil in my polenta. Some people love the taste of olive oil in their fried polenta, I do not prefer that taste too much.

Then begin by putting in one or two, if you’re expert, three of four, no more, dumplings into the frying pan when it’s warm oil to get started and turn them from side to side with a spatter screen available to save your arms from getting spattered on. You have to be sort of athletic at this point. That’s why I hate giving this dish out. When the polenta looks like it’s browning it’s done. Or it will taste burnt if you get it too brown. The mozzarella should be pretty well melted by then too.

If you have some tomato sauce that you like, especially; or salsa; then use that as a dipping sauce.

This is a nice appetizer dish that goes with all sorts of things — chicken wings, actually, also, chicken nuggets, tapanede, guacamole (if you like that kind of thing, I do), nachos (actually) if you can take all that maize (I can), also, chili; veggie pizza. It’s up to you. Not everyone will like this.

Pandoro cannoli without cooking 4 ingredients – ricettedelcuore

(Ricotta vaccine just means ricotta that is as fresh as possible, rather than your average ricotta in a container, the ricotta you might find freshest in the deli, if available; but you can use cannister ricotta. The vaccine is just fresher for the overall delivery of the dish; but it will taste the same only firmer. Vaccine is an old school slang to say “fresh” — as if it was just “vaccinated,” but no, it isn’t.)


Pandoro cannoli without cooking 4 ingredients – ricettedelcuore

Lemon-Rosemary-Garlic Chicken and Potatoes | The Yellow Pine Times

There’s no excuse for posting this for ethnic Christmas theme; except that you can make an argument for it as a North African dish, toned down of Mediterranean additions like dates or olives, which I can appreciate and maybe others can too; though I will probably be opposed on that. Dates and olives are fine; I am generally in the minority of removing fruit from the dish whatever it is — I’m just peculiar that way.

So imagine this with olives and dates in it and it could also be ethnic.

(Okay, I will quit being funny about my posts now. Most of the posts will be ethnic. Others will not be. Sorry for the levity.)


Lemon-Rosemary-Garlic Chicken and Potatoes | The Yellow Pine Times

Why You Should Cook Chinese Takeout for Christmas This Year | Omnivore’s Cookbook

Well in so far as traditions are concerned, I’ve seen quite a few in gratitude of the experiences overall for past years accomplished, on the holidays, particularly Christmas.

I commented on my Facebook page today (12/07/2019) that I have been unaware that Chinese or Asian service (food I mean) at Christmas is by and large an alternative holiday tradition from Hanukkah. I’m more than basically Christian, but since I enjoy studying theological topics a great deal and this has been all my life — I pursue this activity almost like a regular hobby, to find books on religious thoughts and read and study them — many people believe I am Jewish. It doesn’t have much meaning to me that that might seem true, except that I don’t seem to be able to convince practicing Jews who know me that that is true. So I consider myself overall Christian.

For that matter, my Christian traditions, being in origin Roman Catholic, from Rome particularly — have been challenged enough over the years from personal experiences in diversity of standard traditions that I no longer can enjoy a single tradition at any holiday that I have known per se to have been beautiful and true before.

This is such a sad story to hear, I guess, that I only really tell it on my Facebook page or in having to decline regular holiday invitations. I just can’t pretend that I can participate in anything of any kind of traditions of any faith. (It’s an allergy issue that never ends.) Even my family has to wonder about me; I sort of feel sorry for myself around Christmas time, but I like to forge on. (Besides this simple point, there’s simply not much more to it, so I have no need to elaborate to be better understood.)

So let’s go on. I usually confess then that I enjoy Asian food throughout the year more than anything else. My tradition with Italian food has gone a little bit out of practice and so it’s weak; and besides fast food, which I do love (think I mentioned that vehemently on this blog before in complaint of recent fast food industry changes, yes I did), I don’t have a lot of other original backbone. Of course, it’s everyone’s ability to make a good tradition from reading about it. Which is also something I have done.

I’m hoping that Asian food will see me through the rest of my lifetime. So far, I haven’t had too many problems with it over the holidays.

For the most part, people get rather disappointed to learn that I suffer my holidays happily this way and that I never make a point of saying anything because I like to harp on whatever are the more important and regularly well-known traditions to everyone. I do; I think that’s a wonderful way to live if you can, so I like to promote it. (Except if it’s something that isn’t happening to be an ability for someone, like myself, for whatever reason.)

So rather than disappoint everyone again this year; my Facebook page is used to this by now — I thought I would simply state it, however roughly and without good polish that would be, like I’ve done — and since also I’m told I’ve put on too many holiday recipes for the year’s end already — and since also, I don’t have any real Christmas recipes to post yet from my steady flow of information from email subscriptions — I thought to research Asian Christmas service/dinner/meals for my blog here.

We usually do the restaurant take-away/carry-out situation for this exercise and I’m not the only one who goes along with the plan. It’s usually some sort of a unified front; but I insist that no one avoids the regular table spread, since, it’s a sad day after and days after to realize that you missed those special things that are laid out there for everyone when you really didn’t mean to. So I refuse followers without remission from the table of the origin of traditions in the first place.


So this is the long way of explaining why I will be featuring Chinese food and Asian food and recipes of both throughout the month of December this year into January after New Year’s.

Thank you for reading and please do not let me influence anyone to change their mind about regular traditions. I’ve tried that in my former experiences and it wasn’t any good and it was just a sad emptiness; but I’d like still for anyone to understand how otherwise fulfilling it is for someone like myself to have something to look forward to when otherwise, I would have to eat my pudding and my mashed potatoes in silence over a thin veal steak if I am lucky with the same boiled broccoli I have all year long and how that no one used any special holiday spices on them or whispered the words holiday over the plating, because I would surely regret my sitting at table.

All the best!

Here we go … from China with love!


Why You Should Cook Chinese Takeout for Christmas This Year | Omnivore’s Cookbook