Brocolli Salad

Charley Carlin Cooks Broccoli Salad

Broccoli Salad – Yummie!

[print_link] This dish is a constant favorite at our house.  Again and again the platter returns empty. So lets get to It! This one you can make in the morning and chill for dinner. It’s quick (after you get the water boiling) and fun!

Get a couple pounds of broccoli with stems is good. trim the small leaves from the stems and a bit of the end of the stem. Cut the Broccoli so the individual flowerettes have a long piece of stem with them. I just rotate the broccoli and trim off the piece that gives me a full little head of broccoli with a chunk of stem.
Blanch the broccoli in boiling water for 5 minutes – Drain the broccoli and put cold water on the broccoli to stop the cooking process.

Charley Carlin Cooks Broccoli Salad

Broccoli Salad Setup

    Now the sauce.

  • 1.5 tablespoons peanut oil
  • 1 table spoon sesame seed oil
  • mince 4 cloves of garlic
  • 2 tablespoons of soy
  • mince 3-4 scallions

Mix it all together and add a couple tablespoons of sesame seeds into the mix. Stir gently then pour this mixture on the broccoli and roll the whole mess around until the broccoli is coated with the sauce.arrange the pieces on a platter and put it in the refrigerator for an least an hour or more. Enjoy Thanks go to Ken Hom and his book Chinese Cookery – He is a starting point for many of my Chinese / California-ized Recipes or use this link to get to Ken on You Tube for a bunch or recipes!!

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charley-straw-hatAbout The Chef – Charley loves to cook for a group, whether the group is six or twenty. Creating new dishes from others recipes by altering quantities, leaving out some parts and adding other parts creates his personal style.  All of his recipes are available for everyone to use.

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Hoisin Salad

[print_link]This very simple recipe has turned into one of Anet’s favorites. She raves about this one Hoision Salad Ready for The Tableand it is so easy to crank out! Lets go! So… Matchstick 3 medium carrots, and an equal size pile of Daichon (a Chinese radish) in small cubes 3/16 or matchstick, and ditto for a pile of celery cubed and / or zuchini – Just make the ratios equal in quantity and size. Then sometimes I will add a half a minced red bell pepper and a small pile of minced purple onion for color and a bit more flavor. Now gently mix all the vegetables and the add the sauce to the top and gently but completely mix in the sauce. Now the sauce / dressing

2 Tablespoons rice wine vinegarHoisin Salad Parts
2 heaping Tablespoons of hoisin sauce
1 teaspoon of sesame oil
1 teaspoon of hot chili oil.
Mix the sauce and the vegetables gently and completely then chill.
Make this up early in the day and the vegetables soak up the flavor! Gently Stir Again before serving
It really is that simple.
As Always, Charley

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Baked Garbanzo Beans

[print_link] The Baked Garbanzo Beans were an instant hit at our last dinner party, at least for those of us who like garbanzos. It is a quick and easy recipe and a favorite dish for 3 of the seven at that dinner party. They were consumed rapidly and I think the best thing I could have done to improve would have been to the double the recipe! There will be no leftovers on this one!  I think I will add a small spot of cayenne pepper on the next batch for a little extra punch!

Ingredients

Two or three 15-ounce cans garbanzo beans (rinsed and drained)
2 tablespoons olive oil
1 tablespoon paprika
½ teaspoon salt
Juice of one lemon
1 1/2  teaspoon thyme

Set the oven to 425°F. Put the garbanzo beans on a foiled cookie sheet. Roast them in the oven for 10 minutes or so, then shake to redistribute, and cook for an additional 10 minutes. Combine the sauce ingredients in a medium mixing bowl. Add the roasted chickpeas and toss until well coated. Return the chickpeas to the baking sheet and roast in the oven for 5 more minutes, until very fragrant. Serve warm for immediate happiness, or at room temperature as a table snack, or any way you wish. Enjoy! [print_link]

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Why Use LinkedIn? Everyone Needs to Know!

Why Use LinkedIn ?Why Use LinkedIn? Find Out Here

A question that has been asked many times, by many people. People who are rock solid in their job, people who are self employed for life, or people who are retired may as this question Why Use LinkedIn ? Well, there is  story to tell with LinkedIn. LinkedIn is an important part of everyone’s digital footprint. Here is an interview from Charley discussing juist those details. What is your digital footprint and why do I care? Lets take a look here! Additionally. there is a short series of articles about LinkedIn I have placed on my social media blog as well at Charley Carlin – Social Media For Small Business for more TIps, Tricks, and Guidance.  Why Use LinkedIn ? Watch the Video and find out!

LinkedIn and Your Digital Footprint


Filling out a Linkedin profilem can be a bit daunting, or so ite seems, at first. Just put in a few minutes a day or week till it is completed. Remember you linkedin profile is an important chunk of your digital footprint, and people are looking you up! The better your digital profile looks, the more enticing it will be for customers and other professionals to connect with you.

Please visit my profile on LinkedIn for an example profile.

Charley Carlin - Blogger!

Charley Carlin


About The Author
Charley is an avid locator of those slightly odd and a bit different places, museums, shrines and viewports that give life a bit of extra flavor. He can be found about the web on his family site – charley.net, his home town blog – Atascadero.net, his social media guidance site – TheWebGame.com and at Atascadero’s Best Kept Secret the BrickyardTheatre.com.

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Tibetan Monks Sacred Art 2015 Tour of the Central Coast

The Sacred Art of the Drepung Gomang Monastery

A group of Tibetan Monks from the Drepung Gomang Monastery Art Tour of 2015 is arriving in Central California for a four week stay, April 13 – May 8. They will be exhibiting Tibetan Crafts, creating large beautiful sand paintings and presenting cultural pageant performances that include: dance, song, chant and a fascinating example of the debate monks use to train their thinking. All donations at any event will go toward their monastic work with the poor, hungry and infirmed. There will be many varied appearances in San Luis Obispo, Paso Robles, Oceano and Santa Maria

There will be sand mandalas created at the following locations:

Steynberg Gallery in San Luis Obispo April 13-17 1531 Monterey St.

Earthtones Gallery 1319 Park St. Paso Robles, April 21-24.

Oceano Train Depot 1650 Front Street, Oceano April 29 – May 3rd

 Allan Hancock College Art Gallery, Santa Maria May 4-7.

Green Tara MandalaThey begin their tour of the area with a Green Tara Mandala created at Steynberg Art Gallery,1531 Monterey St., San Luis Obispo. Monday through Friday 10:00 AM till – 4:30 PM  April 13th – 17th.  The incredible closing ceremony for the Green Tara Mandala will take place at 2:00 PM on Friday the 17th.

chenresig mandala 2Following the SLO appearance, the Monks travel to north county to Earthtones Gallery 1319 Park St. Paso Robles, April 21st – 24th.  The opening ceremony will begin April 21st at 10AM.  The mandala created at Earthtones will be The Chenrezig, Buddha of Compassion, Mandala.  The amazing closing ceremony will begin at 2PM on Friday April 24th

The 5 Cities area will enjoy a five day Continue reading

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Summer Bean Salad

[print_link] The Summer Bean Salad is very simple, easy to create, and tastes so nice. It has been a favorite for many of our guests and for me it is a good lunch now and then.
Just Chop, gently mix and chill! The number and types of beans can be varied to suit your tastes or what is in the pantry. I love to mix for color and presentation, although I do have my favorites types. The recipe really is this easy.

Ingredients

1 – can – 15 1/2 ozs black beans (rinsed and drained)
1 – can – 16 ozs butter beans beans (rinsed and drained)
1 – can – 16 ozs pinto beans (rinsed and drained)
(red kidney beans would also work well and they add color)
2 jalapenos seeded and minced
1/2 red bell pepper (minced)
1/2 red onion (minced)
2 stalk celery (finely chopped)
1/2 a bunch of cilantro leaves (finely chopped)
1/4 cup rice vinegar
1/3 cup olive oil
3 tablespoons sugar
1/4 tsp garlic powder
1/2 tsp cumin
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Charley Carlin - Blogger!

Charley Carlin


About The Author
Charley is an avid locator of those slightly odd and a bit different places, museums, shrines and viewports that give life a bit of extra flavor. He can be found about the web on his family site – charley.net, his home town blog – Atascadero.net, his social media guidance site – TheWebGame.com and at Atascadero’s Best Kept Secret the BrickyardTheatre.com.

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Cinnamon Rice or Plain Rice Too!

[print_link] Oddly it comes up that people eat rice at my house and then ask for the recipe.

I wondered about this one, however, I want to be of service with my cooking and recipes so I am sharing them all. Of course many things are off the cuff, so be patient, make your requests and I will be blogging the best I can. As always thank you for your interest.

Charley Carlin Cooks and People Love It - Cinnamon Rice

World’s Longest Grain Rice

Now for the Rice

I use a long grain and when I say long grain the stuff I get from a restaurant in Lake Elsinore is the longest grain I have ever seen. It almost looks like noodles it is so long. Any way, saute a brown onion in either butter or olive oil.

After Onion is Sauteed, add 2 cups of rice, and a tablespoon or so of Cinnamon then saute the mixture a bit, then add 3 cups of water and let boil.

When the boiling starts, turn flame to low and cook for 20 minutes or whatever your rices needs as different species of rice have different cooking times.

You will need to make a few batches to calibrate with your stove, pan, altitude, and attitude. When you are calibrated, then repeat as necessary. [print_link]


charley-straw-hatAbout The Chef – Charley loves to cook for a group, whether the group is six or twenty. Creating new dishes from others recipes by altering quantities, leaving out some parts and adding other parts creates his personal style.  All of his recipes are available for everyone to use.

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Triple Olive Tapenade

[print_link] This one has been a rip roaring raving success at all our dinner parties lately! It is as simple as it sounds and can be whipped up in short order. So give this one a try.

Can of Black Olives
About the same amount of green olives (with pimento is fine)
Almost the same amount of Kalamata olives
Chop All the Olives Coarsely

2 cloves garlic minced finely minced (optional)
4 or more scallions minced
a small pile of minced purple onion – about a half cup
a red bell pepper minced (makes it pretty! and sometimes I get the small multi-colored peppers and use a couple orange, a couple yellow and a couple red for great eye appeal)
mix all with 4 – 6 Tablespoons of Olive Oil (I like Kalamata Oil).
add a couple tablespoons of red wine vinegar
Gently mix

If you make this dish for later use and refrigerate it, the dish will coagulate.  It is best at room temperature for serving and spreading, so beware. Let it come to room temperature if you have refrigerated the batch.

For most the consumption will begin immediatly and continue till it is finished! Eat immediately on your favorite crackers or toasted sourdough or endive or romaine lettuce. If you use the toasted sourdough then brush the pieces lightly with olive oil after toasting. then cut the bread into 1 to 1.5 inch squares and put a pile of tapenade on each piece! Now the trick is to make a platter of these to serve to your guests, without eating so many it becomes your meal! You have been warned! Sometimes I do a big platter, and Sometimes I do individual plates – do what fits your party! Oh yes I think this stuff makes a wonderful sandwich – a thick layer of tapenade between two slices of toasted sourdough! – Yum! – Others have put it as a spread on their hamburger or other sandwiches. Anyway Charley Carlin Cooks and people love it! [print_link]


charley-straw-hatAbout The Chef – Charley loves to cook for a group, whether the group is six or twenty. Creating new dishes from others recipes by altering quantities, leaving out some parts and adding other parts creates his personal style.  All of his recipes are available for everyone to use.

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No Fail Pie Crust by Anet Carlin

No Fail Pie Crust by Anet Carlin

No Fail Pie Crust with Cherry Filling – Yum!

[print_link] Editor’s note – Anet has made this no fail pie crust for many years. She teaches people to make the crust and then the next day they beat her in a pie contest (this has happened twice). She continues to occassionally show peole how to make the crust who then become pie princesses! (somtimes complete with tierra!) So click read more to see the recipe for the ultimate in pie crust – The No Fail Pie Crust.

No Fail Pie Crust

(Small children and large dogs can make this successfully on their first try)

  • 2 ¼ cups flour
  • 1 Tsp Salt
  • ¾ cup corn oil or vegetable oil (no others please)
  • ¼ cup cold milk

Mix in a bowl until the consistency of play dough.  If it is too dry sprinkle a few drops of oil on it.  If it is too wet, a Tbs flour until just right.  Sticky…too wet….crumbly or cracky…too dry.

Single Crust Pies
I don’t even roll it out for a single crust.  Just take a ball of it and mash onto the pie plate and flute the edges until you get it done.  This recipe will make a 10” deep dish pie crust.  For a one crust crème pie, cook at 350 for 20 minutes and check it for done.  (Light brown).  For pumpkin and pecan pies, put the filling in the raw dough crust.

To make a double crust pie…….
Make the bottom crust as described above. To make the top full crust roll out the dough.  To roll out this sort of oil dough, you will need waxed paper.  LIGHTLY oil the paper on both the surfaces that touch the dough.  Roll with rolling pin the thickness you like.  CAREFULLY peel the waxed paper away.  While the dough is still attached to the bottom piece of waxed paper, flip over the fruit filling on your pie.  Peel off the waxed paper and seal the two crusts together.

Rather than make full cover top crusts, I slice the rolled out crust into a lattice about 1” wide and weave the top.  I also draw diamonds and cut them out and layer a totally covered top.

To make it golden and gorgeous, take the pie out 15 minutes before done and paint on egg yolk cut with a little water.  It will make the top brilliant.

I suggest you collar the pie to keep the edges from getting too brown.  Pie collars are a GREAT INVESTMENT.  Beats folding and crimping the aluminum foil.

Enjoy
Anet

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Learn another language for free!

DuoLingo - Language for Free

DuoLingo – Learn a Language for Free

Every once and awhile I come across an incredible tool that I must share with everyone. Duolingo is just such a tool. To communicate with another person we need a common language. Did you ever want to learn another language? Did you ever want to sharpen up those skills that may have not been used in a while? I know I do. Well now you can, you can do it on your own schedule and more! And get this – with no cost. You already speak another language? Help tune up the translations on the web, and be a prat of making the world a better place.. The site www.duolingo.com enables one to be a part of something big. Millions of people are already using www.duolingo.com today.  Whether you want to learn French, Spanish, German, Dutch, Danish, Italian or Hungarian, Duolingo can help you! Watch this short overview video and jump with an account to help the world and you communicate better.

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