Tomato Rice

  • 2 medium sized tomatoes diced
  • 1 large onion finely chopped
  • 1/2 tsp mustard seeds
  • 1 tsp tumeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp cumin seeds
  • 1 inch ginger grated
  • 1 tsp garlic chopped
  • 6-8 curry leaves
  • salt & pepper
  • 4 cups cooked rice
  • 1 tsp of oil

Heat the oil in a deep pan and add the mustard seeds and green chillies. When they stop  spluttering add the onion and fry till soft.
Add the tomato and ginger and mix well. Cook till the tomatoes turn pulpy.
Add the cumin and powders, salt to taste and mix well. Cook on a low flame for 3-4 minutes, stirring frequently.
Turn off the fire and add the rice. Mix well.

Chicken Biryani

Ingredients:

For the marinade

6 chicken drumsticks
Small bunch of cilantro, with only the soft stalks
¼ cup mint
2 T ginger and garlic paste
2 tsp ground cumin
1 T cream
Salt as needed

For the Curry

1 large onion, diced
4 cloves of garlic, minced
2-inch chunk of ginger, minced
1 large bunch of cilantro
½ cup mint
1 cup thick coconut milk
2 cups water/broth
1 T ground cumin
1 tsp ground turmeric
2 T garam masala
6-7 whole cloves
2 sticks cinnamon
6-7 whole peppercorns
3 whole star anise
3 dry bay leaves
Salt as needed

For the rice

3 cups Basmati rice
½ small onion, julienned
3 whole cloves
2 cardamom pods, cracked
1 bay leaf
2 T ghee
5 ½ cups of water

For garnish

Handful of cashews, roasted in ghee

Method:

Grind together the marinade ingredients. Make slits on the flesh of the drumsticks, coat with the marinade and let rest for a few hours or overnight.

To make the curry, saute the onions, garlic and ginger in oil until translucent. Remove from heat and cool. Grind together the cooked onions, cilantro and mint. In a deep bowl, roast the whole spices in ghee until their aromas are released. Return the onion mixture to the pan and cook until the oil starts seperating. Add the dry spices and salt, mix and saute for a few minutes. Add the coconut milk and water and bring to a boil. Add the marinated chicken pieces and cook on medium until the meat is fully cooked. Let the curry cool until just warm.

Meanwhile, prepare the rice. Roast the whole spices in ghee and the saute the onions in the same. When soft, add the Basmati rice and roast for a few minutes. Add water and salt and cook the rice until just done. Let it cool to warm. Do not touch the rice when hot as they are most brittle then.

When ready to assemble, spread the rice in a deep dish, oven proof pan. A little by little add the curry and gently tossed until it’s just wet. The recipe makes a lot of curry than you need. For 3 cups of raw rice, you will not need more a cup and a half of the curry. Arrange the chicken pieces around the dish, cover with a bit rice, so they don’t dry out. Cover the dish with foil and bake at 350 degrees for 40 minutes. Check in between to see if the biryani is drying out. If so, add more curry and gently toss.

To serve, scoop out the rice into a platter, arrange the drumsticks around and sprinkle roasted cashews over. Biryani is typically served with a simple raita made with diced onions in yogurt.

Chilli in Pressure Cooker

Ingredients

1 pound ground beef
2 teaspoons olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5 ounce) cans dark red kidney beans, drained and rinsed
2 (14.5 ounce) cans diced tomatoes, undrained
3 tablespoons tomato paste
1 tablespoon dark brown sugar
2 teaspoons unsweetened cocoa powder
1/4 teaspoon crushed red pepper flakes, or to taste
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon kosher salt, or to taste
2 cups water

Directions

Place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8 to 10 minutes. Remove the ground beef, and drain off the excess fat.
Return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3 to 4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
When the pressure is fully released, remove the lid, stir the chili, and serve.

Turbo Removal and Install

1 day to remove and 1 day to install

extension 3/8 and 1/2
Additional things I needed from local auto parts store:
27MM socket
1/2 extension
Universal swival joint 3/8 – mine broke
Coolant/Antifreeze 2 jugs incase
Silicone RV
12MM socket – mine cracked
Oil filter
Synthetic oil

Turbo Removal
take off intake
remove cross bars in engine bay
remove body molding on left and right of trunk
unplug mbc from actuator and compressor
take out intercooler pipes
take off hot pipe
take off coolant lines to turbo with the 2 10mm bolts.  put tray under car to catch coolant leaks
unbolt 27mm oil bolt
remove all hoses that maybe connected to the turbo
drain oil, remove oil filter and dip stick
Remove oxygen sensor on downpipe

Underneath the Car
Remove b-pipe.  later on it will get in the way of removing downpipe
Remove downpipe holder
Unscrew oil line bolts and remove bracket for oil lines
loosen (do not remove) 4 bolts that bolt the turbo to manifold
with the turbo loose wiggle it around to get the angle needed to loosen bolts on downpipe
drain oil

Above the Car
tie a rope to the turbo and secure the rope to an object so it can hold the turbo up.  Turbo can be heavy
Remove remaining bolts on downpipe and remove from turbo
Remove bolts and carefully take out turbo

Turbo Install
Test waste gate actuator by using air compressor to blow are into the actuator hose

Under the Car
Screw in loosely the oil pressure tubing (black metal tubing)
Connect 4 bolts to turbo loosely.
Attach downpipe and tighten.
Attach downpipe mount (the star trek looking symbol with 3 holes)
Attach b-pipe
Was suppose to install engine to turbo support bracket but the holes did not match properly.

Above the Car
Attach coolant pipes (silver looking thing).  Use RV silicone seal and gasket to ensure tight seal
Reinstalled hoses (use soap water or some lubricant to make it easier to fit hoses.  This also reduces the chances of tearing a hose), MBC (clock wise to increase boost, counter clock wise to lower boost), tightened all bolts
Fill car with coolant – do no install everything yet.  This will test to ensure there is nothing leaking.  Filled up oil and new oil filter
Connect hot pipe, air intake, zip ties, intercooler pipes
Changes spark plugs and spark plug wires

Burping cooling system
Fill up coolant until full.  Make sure no leaks under car.  Do not put cap back on
Turn on car and let engine run and keep an eye on temperature gauge.  Coolant system will bubble and burp.  I had to run the car for about 20-30 min.  Squeeze the coolant hose that is by the intercooler gently to get out any air pockets

Broken speedometer

Now, if your speedo stopped working it is most likely the rear cable. Here is how to check whether is is the front speedo cable or the rear one.

Step 1.) Take off the rear most underbody panel and you can pry out the speedo cable:

Step 2.) Remove the rubber boot covering the two speedo cables joining and seperate them by holding the rear cable with a 12mm wrench and pull the front off.
Step 3.) Attach a drill to the front cable and spin it counter clockwise and see if the speedo needle jumps or not. If the speedo needle jumps then the problem is with the rear cable, if the speedo cable doesn’t jump then the problem is with the front cable. I had a problem with my rear speedo cable.

Note: The car doesn’t have to be on to spin the cable.

Step 4.) Remove rear speedo cable (if that is the problem), I found laying under the exhaust with my head towards the passengers side gave me the best access to the tranny connector. There is a 10mm bolt holding it down, it is located to the right (pass. side) of the actual speedo cable.

Step 5.) After removing the 10mm with just a normal socket+ratchet you can twist out the speedo assembly, after its loose you can pull it out, which shouldn’t require very much force.

Step 6.) Inspect the rear assembly and see what the problem, in my instance the inner speedo cable had snapped. The cable is also being held on by 2 white brackets located by the drivers side motor mount and underneath behind the rear underbody panel.

Step 7.) Buy a new speedo cable and re-install, I’d start with putting the speedo assembly in the tranny first and then pull the cable up from the top of the engine bay

Here is the routing the speedo cable:

Speedo gear -> Cruise control speed sensor -> Speedo cable, rear -> Speedo cable, front -> Speedometer, instrument cluster

 

http://www.Rockauto.com

Y882 part number for the front cable.
Y849 part number for the rear cable.

Mexican tomato oatmeal soup

MEXICAN TOMATO OATMEAL SOUP

Serves four

1/2 cup oatmeal

1 medium onion, finely chopped

2 cloves garlic, minced

1 or 2 Tablespoons olive oil

2 cups tomato sauce

2 cups chicken broth

Toast the oats over moderate heat in heavy bottomed saucepan, using no fat, until they start to turn a light nut brown. Set aside. In the same pan, sauté the onions and garlic in the olive oil until translucent. Stir the oats into the onions until well mixed, then add the tomato sauce and broth. Simmer until the oats are tender, 15 minutes – half and hour. Season to taste with salt and pepper.

Pork Chops

Marinade
1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
4 (1-inch-thick) bone-in pork chops
Spices
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano

3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine

Combine 1 cup orange juice,  and 1/2 cup lime juice. Add pork and let it sit and marinate for about 1 hour in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

 

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.

Paella

3 cups of rice
4.5  cups of chicken broth (1.5 cups of brother per cup of rice)
Red bell peppers cut into thin strips
1 onion chopped
4 garlic cloves chopped
2 tomatoes cut into thick wedges
chunks of chicken 2″
Sweet sausage cut

Spices:
Tumeric 2tsp
Paprika 2 tsp
Oregano 1 tsp
Salt
Pepper
Green Onions
1 Bay leaf

Chicken breast is cut in 2 inch cubes and marinated in olive oil, soy sauce, garlic, paprika, onion, salt

Wash rice grains

Cook chicken with onion, red peppers.  Remove mixture

Heat 3 tablespoons olive oil in a large skillet or paella pan over medium heat. Sautee chicken and sausage under medium heat for 5 -10 min.  Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in tumeric 2 tsp  and paprika 2 tsp, 1 bay leaf, oregano , chicken stock (boil to warm temp). Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.  add green onions for 5 min.

Peel shell and devein shrimp.

These will go in last.

Place wedged tomatoe in olive oil, and add salt.  Put on cooking tray.  Heat oven to 400 and place tomatoes inside for 15 min

Place lemon wedges, tomato and shrimp in the pan and serve.

Chipotle Rice

Things You’ll Need:

* 2 cups long grain white rice
* 1 bay leaf
* 1/3 cup chopped cilantro
* 1/3 tsp kosher salt
* 2 1/2 tsp lemon/lime juice
* 1/4 cup soy oil

1. Wash and rinse the rice until the water runs clear. This prevents it from sticking together and makes the finished product light and fluffy. Use a sieve for best results. Let the water run through the rice while moving it around with your fingers.

2. Cook the rice in the traditional manner. Use three cups of water for your two cups of rice. Add the bay leaf. Put a lid on the pot and bring water and rice to a boil, reduce to a simmer and cook for about 20 minutes. As soon as the rice is done cooking, remove the bay leaf, add the soy oil and fluff with a fork. Allow the rice to sit for 5-7 minutes before proceeding.

While the rice is cooking, give your cilantro a rough chop. Use mostly leaves, but some stems are acceptable. At Chipotle you’ll find an even mix of the two.

3. Move the rice from the pot to a mixing bowl. Add the cilantro first and mix to prevent it from clumping with the other ingredients. Add the salt and juice, give it a good mix and taste. Perfect Chipotle rice!

Truper 72″ Pencil Point San Angelo Bar

I was cleaning up my yard and found it one hell of a job trying to dig out roots and rocks. Eventually I found a quick way of cutting out roots by using my reciprocating saw. I picked up the San Angelo Bar, not sure where the roots of that name came from, perhaps from the country of origin?  It’s about 16 lbs with a pencil point tip.  Literally this thing could pierce a hole through a sheet of metal with the weight and pointed tip.