EudaemoniusMarkII

Thursday, June 23, 2016

Taste Test _ TJ'S MARSHMALLOWS - Day 17,045

Taste Test TJ'S MARSHMALLOWS - Day 17,045

#YourEveryDaySanta #Eudaemonius #EudaemoniusMarkii #YouTube #Video #TraderJoes #Marshmallows #ProductReview #FirstImpression #TasteTest

Wednesday, June 22, 2016

Taste Test TURKISH FIGS - Day 17,045

#YourEveryDaySanta #Eudaemonius #EudaemoniusMarkii #YouTube #Video #Turkish #Figs #DryFigs #TasteTest #HappyVillage #MadeInNature

Tuesday, June 21, 2016

How To Make PANANG CURRY SOUP - Day 16,976

How To Make PANANG CURRY SOUP -Day 16,976

Happy Soup-Eating Friends (Jim & Steve)

#YourEveryDaySanta #Eudaemonius #EudaemoniusMarkii #YouTube #Video #Soup #Curry #Panang #Meatball #Dinner #Supper #ColdWeather #Homemade

Panang Curry Meatball Soup 2016-03-06

1.5 Pounds Ground Beef

1 Egg

1/3 Cup Bread Crumbs

1 Teaspoon Salt

1/2 Teaspoon Black Pepper, ground

1 Teaspoon Sriracha Sauce

1/2 Teaspoon Cinnamon, ground

1.5 Teaspoons Fish Sauce

1 Teaspoon Garlic, minced

1 Onion, large, diced

2-3 Ounces Thai Panang Curry Paste, I like Mae Ploy brand

1 Quart Chicken Stock

4 Cups Water, hot

Salt and Pepper

2 Chicken Breasts, diced bite size

1 Pound Rice Stick Noodles

4 Cups Water, boiling

1 Bunch Cilantro

Mix beef, egg, crumbs, salt, pepper, garlic, fish sauce, Sriracha sauce and cinnamon together well and form into 1” meatballs. In an 8 quart pot over high heat, brown the meatballs. Remove meatballs from the pot then add and sauté the onion until light brown and translucent. Add the curry paste and continue cooking for 2-3 more minutes. Add a small amount of chicken stock to thin out the paste and cook for 1 minute. Add the rest of the chicken stock and bring to a boil. Mix to be sure all the paste has been dissolved. Add the meatballs back in along with the chicken and extra water. Bring to a boil for 4 minutes and taste for salt and pepper. It should be a bit salty because it will flavor the noodles later. Place the rice noodles in a large bowl and cover with boiling water. Allow them to sit for 5-8 minutes to soften.

To serve, place a handful of softened noodles in a bowl, then a couple scoops of the soup. Garnish with cilantro and serve. Serves 6-8.

Taste Test CHOCOLATE COVERED MANGOES - Day 17045

#YourEveryDaySanta #Eudaemonius #EudaemoniusMarkii #YouTube #Video #Pinoy #Filipino #Chocolate #Mango #Kirkland #TasteTest

Monday, June 20, 2016

How To Make BACON ONION BEANS - Day 17,068

#YourEveryDaySanta #Eudaemonius #EudaemoniusMarkii #YouTube #Video #Beans #PintoBeans #Bacon #Recipe #Cooking #HowTo

Bacon Onion Beans

4 Cups Pinto Beans, dry, sorted, washed

1.5 Pounds Bacon, diced

1 Large Onion, brown, medium dice

1 Bay Leaves

1 Tablespoon Kosher Salt

2 Tablespoons Cumin, ground

1-1/2 Tablespoons Chili Power (Pretty Spicy!)
reduce to 1/2 Tablespoon if mild is desired.

4 Cloves Garlic, minced

Water to cover

Sort and wash beans, removing any stones or other foreign matter. Place in large bowl and cover with water. After two hours drain and rewash beans. Cover with water again and allow to soak another 2 hours. Drain again and place plumped beans into slow cooker pot.

In a separate pot or pan place diced bacon and fry/render until almost crispy.
Drain the fat. Place the cooked bacon in the slow cooker with the beans. Sauté onion in the bacon pan until translucent and has remove all the bacon bits from the bottom of the pan. Place cooked onions in the slow cooker.

Add all other ingredients and fill with enough water to cover the beans about 1/4” deep. Stir and place cooker on high until it comes to a simmer. Reduce heat and cook on low for 6-8 hours or until beans are tender. This is a great recipe for setting up, and then going to bed. It is very hard to overcook these beans. Don’t worry.

After cooked, stir the beans and remove bay leaves if you can. Check for seasoning and spice level. Adjust if needed. Serve with your favorite BBQ meat, corn bread or just a in a bowl with a side of corn tortillas. Makes 12-16 healthy servings.

This recipe can be done on the stove, same as
above, but simmer about 3 hours or until beans are tender, stirring about every
20 minutes so as to not scorch.