Well today will be the day of recipes galore!!!
The first to was sent to me by a friend on facebook: Jonna Mathiesen
1-2 apples (Honey crisp or tangos) medium size
Pillsbury pie crusts (comes with 2 crusts, determine amount by amount of apples)
Preheat oven to 425 degrees
Core apples using an apple slicer. Then dice apples into small chunks.
about 1/3 cup of water in a sauce pan. Add apples and bring to a boil
for about 5 minutes stirring constantly. Turn heat down to simmer. Add 1
teaspoon of cinnamon and 2 tablespoons of sugar. Heat to boiling again
for about 5 minutes. Reduce heat to simmer and add 1 tablespoon of
flour and mix thoroughly.
Pour apples into a bowl and let cool in the refrigerator.
Take out pie crusts and cut them into fourths. Add
cooled apples to each triangle (about 1 tablespoon depending on the
size) and fold closed. Sprinkle a light amount of sugar on the pie
crusts (or use a frosting after the turn overs are done). Bake for about
20 minutes or until the crust is golden.
2 c. short grain white rice, preferably Japanese sushi rice
Lots of fresh, cold water
A measuring cup
A mesh strainer
A heavy, 2-quart pot with a lid
A wooden spoon
A 4-quart plastic, silicone, or glass bowl
1/2 c. white rice vinegar
2 tsp. salt
1/4 c. sugar
A four-inch piece of konbu seaweed
And a 1-quart saucepan
Step 1: Rinse rice
the rice in a mesh strainer and rinse it under cold running water. Pick
out any debris you might find in the rice, such as weird little pebbles
or odd-looking grains of rice.
Step 2: Soak rice
the rinsed rice in your 2-quart pot and fill the pot with water until
it's about one inch above the rice. Let this soak for 30 minutes.
Step 3: Rinse rice again
Place the soaked rice back in the strainer and rinse it again under cold running water until the water runs clear.
Step 4: Boil rice
the rinsed, drained rice back in the saucepan and add 2 1/4 cups of
cold water. Cover the pot, place it over high heat, and bring it to a
Step 5: Turn down heat
Once at a boil—you'll see steam and bubbles escaping from under the lid—turn the heat down to the lowest possible setting.
Step 6: Let rice simmer
Let the rice simmer for 20 minutes. Set a timer and don't lift the lid to check on the rice until it goes off.
If there's still water in the pot after 20 minutes, put the lid back on
and let the rice cook a few more minutes until all the water is
Step 7: Boil mixture
While the rice is cooking,
place the rice vinegar, salt, and sugar in the smaller, 1-quart pot and
bring it to a boil on medium high heat, stirring regularly until the
salt and sugar dissolve. Add the konbu to the vinegar mixture and turn
off the heat. Set the pot aside to cool.
Step 8: Let rice sit
Once the rice has absorbed all the water, turn off the heat and let it sit for 15 minutes with the lid still on.
Step 9: Spread out rice
Dump the rice into a large non-metal bowl and spread it out with a wooden spoon so it will cool down faster.
Tip: Don't scrape the bottom of the pot—any dried, crusty bits of rice will add a funny flavor and texture to your sushi.
Step 10: Pour mixture
the konbu from the cooled vinegar and slowly pour the mixture over a
spoon into the cooked rice, gently stirring and tossing to combine and
cool it.That's it; you've just saved yourself years of practice!
Step 1: Encase mat in plastic
Cut a large piece of plastic wrap a
little more than twice the size of your bamboo mat and place it on the
table. Place the bamboo mat on top and encase it in the plastic by
smoothing the wrap evenly over both sides. Set the mat aside.
Step 2: Prepare cucumber
the cucumber and scoop out the seeds with a small spoon. Cut the
cucumber half into thin strips about 1/8 - to 1/4-inch wide and set them
Step 3: Prepare avocado
Cut the avocado in half
lengthwise and twist the two halves until they separate. Cut the half
without the pit into two quarters. Remove their skin and cut them
lengthwise into quarter-inch slices. Set the slices aside and clean
your hands and knife with the damp kitchen cloth.
To prevent the avocado from oxidizing, or turning brown, squeeze some fresh lemon juice on the cut avocados.
Step 4: Put rice on nori
a half sheet of nori shiny side down. Moisten your hands with a little
water and grab a handful, or about a cup, of prepared sushi rice. Ball
it up and put it on top of the nori.
Step 5: Spread rice
Spread and pat the rice across the nori, leaving a 1/2-inch margin uncovered at the bottom edge.
Don't use too much rice. It should be no more than 1/4-inch thick and you should be able to see the nori sheet through it.
Step 6: Sprinkle sesame seeds
Sprinkle sesame seeds over the rice.
Step 7: Flip nori onto mat
Lay the plastic-wrapped bamboo in front of you. Flip the prepared nori sheet rice-side down at the bottom end of the mat.
Step 8: Lay filling in nori
a strip of shredded crab across the middle of the nori, add a strip or
two of cucumber next to it, and lay avocado slices on top.
Step 9: Roll with mat
the bamboo mat to roll the bottom edge of the nori over the filling in
the center, tucking it over firmly so the filling is enclosed.
Step 10: Continue to roll
the mat back and lay it over the roll again. This time continue to roll
forward, applying even pressure and tightening as you roll, using your
mat as leverage.
Step 11: Smooth out roll
Once it's taken
shape, take the roll off the mat and lay the mat over it. Press and
smooth the roll, compressing it tightly and evening out the ends.
Step 12: Cut roll
With a very sharp knife use a delicate but firm sawing motion to cut the roll in half. Cut each half into three equal pieces.
Step 13: Repeat process
the process with your remaining half of nori, lightly layering it with
rice, adding the filling, and rolling and cutting the sushi.