Self-explanatory:
1 Tbl butter
1 Tbl flour
1 cup milk
1 cup shredded cheese (preferably pepper jack)
Melt butter in pot, whisk in flour. Then, slowly whisk in milk so there are no clumps (mixture will thicken, however), take off heat and stir in cheese until melted.
Dip everything in this: veggies, pretzel chips, bread, fruit, your finger, etc.
Sunday, February 27, 2011
Monday, February 7, 2011
Breakfast Tacos for the Pack!
I love when people cheer for a sports team, doesn't matter which one, and people ask them, "why are you cheering for blah blah blah team?" just because they aren't from there or the answer isn't obvious. Does it matter? I will cheer for whatever heck team I feel like. Case in point: my parents lived in Milwaukee for 6 years and for those of you that don't know Wisconsin culture, if you live in Wisconsin, you are a die-hard Packers fan. Period. No if, ands, or buts about it. I ALWAYS cheer for the Lions, however, when playoff season rolls around, I often adopt Indy or the Packers, because my beloved Lions can't seem to make the playoffs. I feel it's completely acceptable for me to have my regular season team, AND a playoff season team.
I used to live in Indianapolis, and similar to Wisconsin culture, Indy fans are infectious! You can't help but fall in love with the team and the fans when you live there. I was lucky enough to go to a Monday night game there, the last season they had the old stadium, and it was so awesome! So loud! And so so cold. I've also loved the Packers since my parents lived there, but have never been fortunate enough to go to a game. We actually had the opportunity to go a couple of years ago, during the playoffs, to Lambeau field, in Brett Favre's last season as a Packer, and opted out. Why? I have absolutely no idea, and I still kick myself to this day. But I still hope to make it to Lambeau some day.
Anyway, so I had my Brett Favre Packer's jersey on, and I wish I could have count the number of times people asked me, "why are you cheering for the Packers?". Granted, I do live in Southern California where football isn't quite the way of life that it is in the midwest, but if anyone should be more tolerant of fans of teams from everywhere, it should be us. Southern Cal doesn't have a pro football team so team devotion is usually a hodge-podge of teams from all over. But, I simply respond politely with, "don't worry about it". Ha!
I made these breakfast tacos yesterday before starting to set up for the superbowl party, and they are delicious. And fortunately for me, they are made with ingredients that I usually have in my fridge already. Don't be worried about how filling they are, as they are deceptively light.
Cheesy Factor (1 no cheese, 10 all cheese): 3
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 3
Breakfast Tacos
4 strips of bacon
4 eggs, beaten
8 mini-taco size tortillas, or 2 burrito size, cut into quarters
4 white or brown mushrooms, sliced
1/4 cup of fresh spinach, chopped
1/4 cup sweet onion, chopped
shredded Monterrey Jack cheese
1 Tbl butter
Salsa (optional)
Sour Cream (optional)
In fry pan, cook bacon. In small saute pan, heat half of the Tbl of butter. Add the mushrooms, onions, and spinach and saute. In additional pan, scramble eggs. Arrange tacos with eggs, mushroom/onion/spinach mixture, crumbled bacon, then top with cheese. Serve with salsa and sour cream (if desired).
I'm sure there are more steps in here that I could have spelled out better. But if you don't know how to A) scramble eggs, B) cook bacon, C) arrange concept of a "taco", then we have bigger problems than I imagined.
The keys to making these a success, in my book, :
- the mushroom/onion/spinach mixture is a must, and butter is the best to saute in
- don't make the tacos too big, we don't want burritos, we want tacos, small, that you can eat in 3-4 bites
- the salsa and sour cream are essentials, for me, because I like bolder/zesty flavors
- if you don't eat bacon, add chopped up deli-turkey to the mushroom/onion/spinach saute as your meat
Hope you enjoy~!
I used to live in Indianapolis, and similar to Wisconsin culture, Indy fans are infectious! You can't help but fall in love with the team and the fans when you live there. I was lucky enough to go to a Monday night game there, the last season they had the old stadium, and it was so awesome! So loud! And so so cold. I've also loved the Packers since my parents lived there, but have never been fortunate enough to go to a game. We actually had the opportunity to go a couple of years ago, during the playoffs, to Lambeau field, in Brett Favre's last season as a Packer, and opted out. Why? I have absolutely no idea, and I still kick myself to this day. But I still hope to make it to Lambeau some day.
Anyway, so I had my Brett Favre Packer's jersey on, and I wish I could have count the number of times people asked me, "why are you cheering for the Packers?". Granted, I do live in Southern California where football isn't quite the way of life that it is in the midwest, but if anyone should be more tolerant of fans of teams from everywhere, it should be us. Southern Cal doesn't have a pro football team so team devotion is usually a hodge-podge of teams from all over. But, I simply respond politely with, "don't worry about it". Ha!
I made these breakfast tacos yesterday before starting to set up for the superbowl party, and they are delicious. And fortunately for me, they are made with ingredients that I usually have in my fridge already. Don't be worried about how filling they are, as they are deceptively light.
Cheesy Factor (1 no cheese, 10 all cheese): 3
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 3
Breakfast Tacos
4 strips of bacon
4 eggs, beaten
8 mini-taco size tortillas, or 2 burrito size, cut into quarters
4 white or brown mushrooms, sliced
1/4 cup of fresh spinach, chopped
1/4 cup sweet onion, chopped
shredded Monterrey Jack cheese
1 Tbl butter
Salsa (optional)
Sour Cream (optional)
In fry pan, cook bacon. In small saute pan, heat half of the Tbl of butter. Add the mushrooms, onions, and spinach and saute. In additional pan, scramble eggs. Arrange tacos with eggs, mushroom/onion/spinach mixture, crumbled bacon, then top with cheese. Serve with salsa and sour cream (if desired).
I'm sure there are more steps in here that I could have spelled out better. But if you don't know how to A) scramble eggs, B) cook bacon, C) arrange concept of a "taco", then we have bigger problems than I imagined.
The keys to making these a success, in my book, :
- the mushroom/onion/spinach mixture is a must, and butter is the best to saute in
- don't make the tacos too big, we don't want burritos, we want tacos, small, that you can eat in 3-4 bites
- the salsa and sour cream are essentials, for me, because I like bolder/zesty flavors
- if you don't eat bacon, add chopped up deli-turkey to the mushroom/onion/spinach saute as your meat
Hope you enjoy~!
Thursday, February 3, 2011
Southwestern Salmon Bowl
So I bought a Nook from Barnes and Nobles a year or so ago after they first came out (it's an eReader for those of you who live in a cave), and I've been extremely happy with it. It's great for travel, especially, because if you can read more than one book on a trip, it was a pain to carry 2-3 books in a carry-on or luggage. Now I can have as many books as I please and it takes up very little room. I've been reading on this thing for a while and the books you can buy are way cheaper than hard covers, and still cheaper than paperbacks.
It's been a while since I have purchased a cook-book, but there was one I wanted today so I went to B&N and got it (cook books are not great on the eReader, in my opinion), and a book for my hubby, and a magazine. Well, silly me had forgotten what it was like to pay full prices for books! Holy moly! Even with my B&N membership, which gives you 10%, it was like $40!! For two books! Ridiculous.
So, the cookbook I bought is all about simple food, but good food, and it was kind of the inspiration for our meal last night. The recipe is for 2 people.
Cheesy Factor (1 no cheese, 10 all cheese): 0
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 3
Southwestern Salmon Bowl
1 cup white rice
2 pieces of salmon (individual portions)
1 can black beans
1/2 small can of whole kernel corn
1/2 small zucchini, sliced
1/2 green bell pepper, cut into 1/2 in pieces
1/2 red bell pepper, cut into 1/2 in pieces
1 slice of red onion, 1 in thick, then cut into 1/2 in pieces
5-6 mushrooms, sliced
1/2 of carrot, sliced thin
1 small can diced green chilis
3 limes
1 clove garlic, minced
3 Tbl olive oil
Salsa
Salt/Pepper
Toppings (optional): hot sauce, sour cream
Add minced garlic, juice from 2 limes, and olive oil to ziploc bag with salmon in it. Mix it all up and let marinate in fridge for 30 min or so. Cook rice as indicated. While salmon is marinating and rice cooking, heat black beans in small pan on stove. In large fry, heat remaining Tbl of olive oil over medium heat. Add all veggies and corn, season with salt and pepper to taste, and start sauteing veggies. While they are cooking, add a Tbl of salsa 2-3 times along with some lime juice, continually stirring into veggies. Heat separate small fry pan over medium heat. Add salmon and cook in pan 8-10 minutes, turning once in middle. Serve in bowl with rice on bottom, then beans, then veggies, then salmon. Top with additional salsa (and sour cream and hot sauce is desired).
This is a pretty simple dish, and very full of veggies, which I love. You can even omit the salmon, and just make a veggie bowl! And if you are so inclined, try a more intricate marinade on the fish. Or buy one of those Lawry's 30 minute marinades they have at grocery store (Tequilla-Lime one is good for this, or the Caribbean Jerk).
Easy. Breezy.
It's been a while since I have purchased a cook-book, but there was one I wanted today so I went to B&N and got it (cook books are not great on the eReader, in my opinion), and a book for my hubby, and a magazine. Well, silly me had forgotten what it was like to pay full prices for books! Holy moly! Even with my B&N membership, which gives you 10%, it was like $40!! For two books! Ridiculous.
So, the cookbook I bought is all about simple food, but good food, and it was kind of the inspiration for our meal last night. The recipe is for 2 people.
Cheesy Factor (1 no cheese, 10 all cheese): 0
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 3
Southwestern Salmon Bowl
1 cup white rice
2 pieces of salmon (individual portions)
1 can black beans
1/2 small can of whole kernel corn
1/2 small zucchini, sliced
1/2 green bell pepper, cut into 1/2 in pieces
1/2 red bell pepper, cut into 1/2 in pieces
1 slice of red onion, 1 in thick, then cut into 1/2 in pieces
5-6 mushrooms, sliced
1/2 of carrot, sliced thin
1 small can diced green chilis
3 limes
1 clove garlic, minced
3 Tbl olive oil
Salsa
Salt/Pepper
Toppings (optional): hot sauce, sour cream
Add minced garlic, juice from 2 limes, and olive oil to ziploc bag with salmon in it. Mix it all up and let marinate in fridge for 30 min or so. Cook rice as indicated. While salmon is marinating and rice cooking, heat black beans in small pan on stove. In large fry, heat remaining Tbl of olive oil over medium heat. Add all veggies and corn, season with salt and pepper to taste, and start sauteing veggies. While they are cooking, add a Tbl of salsa 2-3 times along with some lime juice, continually stirring into veggies. Heat separate small fry pan over medium heat. Add salmon and cook in pan 8-10 minutes, turning once in middle. Serve in bowl with rice on bottom, then beans, then veggies, then salmon. Top with additional salsa (and sour cream and hot sauce is desired).
This is a pretty simple dish, and very full of veggies, which I love. You can even omit the salmon, and just make a veggie bowl! And if you are so inclined, try a more intricate marinade on the fish. Or buy one of those Lawry's 30 minute marinades they have at grocery store (Tequilla-Lime one is good for this, or the Caribbean Jerk).
Easy. Breezy.
Wednesday, February 2, 2011
Greek Culinary Adventures: Part 1
I miss the days when I could sleep sleep sleep and sleep some more. Seems lately that during the week I can't sleep past 7:30am, even when I want to. I know some of you would dream of sleeping in until 7:30am, but I have a strange work schedule sometimes which keeps me working until 10pm (last night), and able to not work until 9-10am (rarely). Even on the weekends, when I can sleep in, 8:30am is when my body tells me it's time to get crackin'.
I don't know why I have been craving Greek food recently, but I can't get enough. So I started doing some research for ideas for Greek dishes and came across something interesting. James had this dish in Santorini at a restaurant called Ochre, called something or other "saganaki". I was googling saganaki and came across a shrimp saganaki dish on foodtv.com. I looked at who the recipe was submitted by, and it was none other than Captain Ted Stathis! He was the Captain on the catamaran boat trip we did on our honeymoon!
Apparently, Giada De Laurentiis did an episode in Santorini and one of the features was Captain Ted and Santorini Sailing. Random!
Captain Ted and his crew were soooo amazing! We did a 6 hour sunset cruise on his boat with like 4 other couples. Sailed, snorkeled, swam, and ate amazing food that I have been craving ever since.
If you ever make it to Santorini, call up Captain Ted at Santorini Sailing (www.santorinisailing.com) and book a trip. It was the highlight of our Greece adventure. (Here's a couple pics of us with Captain Ted and the amazing food!)
Cheesy Factor (1 no cheese, 10 all cheese): 4 but the cheese could be omitted if 100% life and death necessary
Dummy Factor (1 easiest, 10 hardest): 6, if you try the Ouzo part, 3 otherwise
Time Factor (1 shortest, 10 longest): 3
Captain Ted's Shrimp Saganaki
1 Tbl olive oil
2 cloves garlic, crushed
1 small onion, chopped
16 medium shrimp, shell on (or 20-24 small shrimp)
Salt/Pepper
Dried Oregano
Dried chili flakes or crushed red pepper flakes
1.5 oz Ouzo
1/4 cup dry white wine
1 small can (16 oz or less) crush tomatoes
1 tsp olive paste
1/2 cup crumbled feta cheese
1/2 lemon, sliced
Heat olive oil over medium-low heat in saute pan. Add garlic and onions and saute until soft, but not brown. Add shrimp and season with salt, pepper, oregano, and chili flakes, all to taste. Once shrimp about done, remove pan from heat and carefully add Ouzo (will catch on fire so do with caution- or omit). Return to stove and simmer for another minute, then add wine to pan and cook for another 1-2 minutes. Remove shrimp from pan with slotted spoon, and place shrimp on dish to cool slightly. When shrimp are cool enough to handle, peel shells off. Add crushed tomatoes (not necessarily whole can) and olive paste to pan, and simmer for about 4-5 minutes. Return the peeled shrimp to the pan, and toss to coat in the sauce. Then sprinkle the feta cheese over the top of the contents of the pan, and force to melt by pushing down with the back of the spoon/spatula. Serve with sliced lemon as garnish.
This dish is actually super simple. The only things you may not have are olive paste and Ouzo (like a Greek vodka but way stronger). Olive paste can be found usually in your grocery store's "international" aisle, under the Mediterranean section. I was very excited to try the flambe with Ouzo part, but was unable to get my hands on Ouzo before making dinner, as they didn't have at my little corner liquor store as I thought, so had to live without. Contrary to popular belief, I don't have a full bar on hand at my house, complete with liquor from around the world. I suppose if you had 151 at your house instead, you could use that?? I just did without because I had to but you do what you like. Also, cooking the shrimp with the shells on was a new experience for me in a pan, but it was great in that it encapsulated all the yumminess from the onion and garlic and seasonings under the shell while the shrimp cooked.
In regards to the tomatoes, I added the whole can, and felt it was too much, so eye ball it and see what consistency of sauce you like. This tomato sauce concoction basically tastes like a Greek version of a spaghetti sauce, and I loved it. The only thing it was lacking for me, that maybe it was supposed to lack, was some sort of sweetness or acidity (in our spaghetti sauce usually have sugar or honey or pineapple)....but like I said, maybe this sauce wasn't supposed to have that. Anyway, that's why I added the sliced lemon garnish, so if you need it, you can squeeze a little lemon out on it.
I don't know why I have been craving Greek food recently, but I can't get enough. So I started doing some research for ideas for Greek dishes and came across something interesting. James had this dish in Santorini at a restaurant called Ochre, called something or other "saganaki". I was googling saganaki and came across a shrimp saganaki dish on foodtv.com. I looked at who the recipe was submitted by, and it was none other than Captain Ted Stathis! He was the Captain on the catamaran boat trip we did on our honeymoon!
Apparently, Giada De Laurentiis did an episode in Santorini and one of the features was Captain Ted and Santorini Sailing. Random!
Captain Ted and his crew were soooo amazing! We did a 6 hour sunset cruise on his boat with like 4 other couples. Sailed, snorkeled, swam, and ate amazing food that I have been craving ever since.
If you ever make it to Santorini, call up Captain Ted at Santorini Sailing (www.santorinisailing.com) and book a trip. It was the highlight of our Greece adventure. (Here's a couple pics of us with Captain Ted and the amazing food!)
Cheesy Factor (1 no cheese, 10 all cheese): 4 but the cheese could be omitted if 100% life and death necessary
Dummy Factor (1 easiest, 10 hardest): 6, if you try the Ouzo part, 3 otherwise
Time Factor (1 shortest, 10 longest): 3
Captain Ted's Shrimp Saganaki
1 Tbl olive oil
2 cloves garlic, crushed
1 small onion, chopped
16 medium shrimp, shell on (or 20-24 small shrimp)
Salt/Pepper
Dried Oregano
Dried chili flakes or crushed red pepper flakes
1.5 oz Ouzo
1/4 cup dry white wine
1 small can (16 oz or less) crush tomatoes
1 tsp olive paste
1/2 cup crumbled feta cheese
1/2 lemon, sliced
Heat olive oil over medium-low heat in saute pan. Add garlic and onions and saute until soft, but not brown. Add shrimp and season with salt, pepper, oregano, and chili flakes, all to taste. Once shrimp about done, remove pan from heat and carefully add Ouzo (will catch on fire so do with caution- or omit). Return to stove and simmer for another minute, then add wine to pan and cook for another 1-2 minutes. Remove shrimp from pan with slotted spoon, and place shrimp on dish to cool slightly. When shrimp are cool enough to handle, peel shells off. Add crushed tomatoes (not necessarily whole can) and olive paste to pan, and simmer for about 4-5 minutes. Return the peeled shrimp to the pan, and toss to coat in the sauce. Then sprinkle the feta cheese over the top of the contents of the pan, and force to melt by pushing down with the back of the spoon/spatula. Serve with sliced lemon as garnish.
This dish is actually super simple. The only things you may not have are olive paste and Ouzo (like a Greek vodka but way stronger). Olive paste can be found usually in your grocery store's "international" aisle, under the Mediterranean section. I was very excited to try the flambe with Ouzo part, but was unable to get my hands on Ouzo before making dinner, as they didn't have at my little corner liquor store as I thought, so had to live without. Contrary to popular belief, I don't have a full bar on hand at my house, complete with liquor from around the world. I suppose if you had 151 at your house instead, you could use that?? I just did without because I had to but you do what you like. Also, cooking the shrimp with the shells on was a new experience for me in a pan, but it was great in that it encapsulated all the yumminess from the onion and garlic and seasonings under the shell while the shrimp cooked.
In regards to the tomatoes, I added the whole can, and felt it was too much, so eye ball it and see what consistency of sauce you like. This tomato sauce concoction basically tastes like a Greek version of a spaghetti sauce, and I loved it. The only thing it was lacking for me, that maybe it was supposed to lack, was some sort of sweetness or acidity (in our spaghetti sauce usually have sugar or honey or pineapple)....but like I said, maybe this sauce wasn't supposed to have that. Anyway, that's why I added the sliced lemon garnish, so if you need it, you can squeeze a little lemon out on it.
Tuesday, January 25, 2011
Healthy-Healthy Taco Salad to Ease Angry Birds and Angry Abby
I really should have titled this "healthy-esque" taco salad, considering I usually top it with a gallop of sour cream and hot-sauce and cheese. But if you omit those things, this is a great healthy meal. Although, in my opinion, it's a very filly lunch, and a not-so-filling dinner. If serving for dinner, I would serve it with a quesadilla or something a little more hearty if you have a hungry bunch.
Completely off the topic of food, but my husband is obsessed with the Angry Birds app on the iPad. I thought I was obsessed as we were fighting over it and beat all the levels in what seemed like record time. But then I learned what obsessed really was: he is googling and downloading tips and codes on how to get to the secret levels and the golden egg levels and blah blah blah. I mean, I guess it's only fair since I am blogging that he have the iPad to play Angry Birds on, but this is getting a little out of hand. That game makes me want to throw the iPad out the window sometimes when those stupid pigs won't die and just get a black eye and then smile all smug at you. Stupid pigs. I hate them. Angry Birds = Angry Abby.
Cheesy Factor (1 no cheese, 10 all cheese): 1 (this must be a record: like 3-4 recipes in a row with no cheese)
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 2
Taco Salad for Two
1/2 lb ground turkey
1 package lettuce of choice
1/2 package of taco seasoning
Catalina Dressing
small can of corn
small can sliced black olives
shredded pepper jack or mexican blend cheese
7-8 grape tomatoes, sliced and diced
Tortilla chips
Sour Cream
1/3 cup of mix of chopped green pepper, red pepper, onion
chopped jarred jalapenos (optional)
Chalula hot sauce (optional)
In small sauce pan, heat corn. In saute/fry pan, add ground turkey, and pepper/onion mix. Brown meat, then add taco seasoning and cook as directed on package. In a large bowl, combine lettuce, cheese, tomatoes, and dressing, toss to coat. Top with meat mixture, corn, olives, (probably won't need whole cans, so eye ball the corn and the olives), then top/garnish with jalapenos (to taste), hot sauce, sour cream, and crunched up tortilla chips.
This is really a hodge podge recipe as things are really too hard to measure out. But I am guessing if you are reading a cooking blog, you have made a salad before and can figure out the proportions of lettuce to everything else. If you use a package of lettuce, a half lb of ground turkey, and a half package of taco seasoning, I think you will be okay. Everything else, just eye ball it as you are mixing it together. It's dang good though. And it's a nicely deceptive dish, meaning it looks like you cooked, but really, all you did is brown meat and toss a bunch of crap into a bowl with it. Presto!
And don't give me the bologna about ground turkey not tasting as good in tacos/Mexican dishes. You can't taste the difference in this, or most things, and you are full of it. I put you up to the taste test challenge any day of the week.
Completely off the topic of food, but my husband is obsessed with the Angry Birds app on the iPad. I thought I was obsessed as we were fighting over it and beat all the levels in what seemed like record time. But then I learned what obsessed really was: he is googling and downloading tips and codes on how to get to the secret levels and the golden egg levels and blah blah blah. I mean, I guess it's only fair since I am blogging that he have the iPad to play Angry Birds on, but this is getting a little out of hand. That game makes me want to throw the iPad out the window sometimes when those stupid pigs won't die and just get a black eye and then smile all smug at you. Stupid pigs. I hate them. Angry Birds = Angry Abby.
Cheesy Factor (1 no cheese, 10 all cheese): 1 (this must be a record: like 3-4 recipes in a row with no cheese)
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 2
Taco Salad for Two
1/2 lb ground turkey
1 package lettuce of choice
1/2 package of taco seasoning
Catalina Dressing
small can of corn
small can sliced black olives
shredded pepper jack or mexican blend cheese
7-8 grape tomatoes, sliced and diced
Tortilla chips
Sour Cream
1/3 cup of mix of chopped green pepper, red pepper, onion
chopped jarred jalapenos (optional)
Chalula hot sauce (optional)
In small sauce pan, heat corn. In saute/fry pan, add ground turkey, and pepper/onion mix. Brown meat, then add taco seasoning and cook as directed on package. In a large bowl, combine lettuce, cheese, tomatoes, and dressing, toss to coat. Top with meat mixture, corn, olives, (probably won't need whole cans, so eye ball the corn and the olives), then top/garnish with jalapenos (to taste), hot sauce, sour cream, and crunched up tortilla chips.
This is really a hodge podge recipe as things are really too hard to measure out. But I am guessing if you are reading a cooking blog, you have made a salad before and can figure out the proportions of lettuce to everything else. If you use a package of lettuce, a half lb of ground turkey, and a half package of taco seasoning, I think you will be okay. Everything else, just eye ball it as you are mixing it together. It's dang good though. And it's a nicely deceptive dish, meaning it looks like you cooked, but really, all you did is brown meat and toss a bunch of crap into a bowl with it. Presto!
And don't give me the bologna about ground turkey not tasting as good in tacos/Mexican dishes. You can't taste the difference in this, or most things, and you are full of it. I put you up to the taste test challenge any day of the week.
Abby Kung Pao!
I have been slacking on the posting. But have been cooking so I will play a little catch-up now. However, that whole 30 day blog challenge thing? Not for me. I can't even remember to brush my teeth every day, let along blog. (Just kidding, I brush my teeth, don't worry.)
As part of my New Year's Resolution of cooking more "Asian" inspired dishes, I am on to dish #2: my version of Kung Pao Chicken and Vegetables. It's definitely Asian flavors, but I don't think I will be given any acclamations from PF Chang anytime soon. Buuuut, in all fairness, my pacific-islander husband, who also happens to be an all-asian-foods lover, said it was really good. So I will go off of that.
You will probably start to notice a trend in these "Asian" dishes: none of them contain ingredients I don't already have in my pantry. I am not quite ready to start investing in fish sauce, oyster sauce, hoisen sauce, etc. So, I am trying to encapsulate the same flavors, minus the strange ingredients.
On a really exciting note (you will probably only find this exciting if you have been to a Shabu Shabu restaurant- which is basically a Japanese fondu type of place): I FINALLY got my handles on a bottle of hot drops. Google "Shabu Shabu hot drops" and you will see what I am talking about. SO EXCITED.
This recipe is good for 2 hungry people. Serve over white rice.
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 6
Time Factor (1 shortest, 10 longest): 5
Abby Kung Pao
Marinade:
2 boneless, skinless chicken breasts, cut into chunks
1 Tbl white wine (use whatever you are drinking)
1 Tbl soy sauce
1 Tbl sesame oil
1 Tbl cornstarch, dissolved in 1 Tbl water
Sauce:
1 Tbl and 1 tsp white wine
1 Tbl soy sauce
1 Tbl sesame oil
1 Tbl cornstarch, dissolved in 1 Tbl water
1.5 tsp white distilled vinegar
2 tsp brown sugar
1 ounce chili paste OR 2 hot drops OR 1/4 tsp cayenne pepper
1 tsp honey
1 Tbl fresh garlic, minced
Veggies:
5-6 white button or baby brown mushrooms, sliced
1/4 sweet or yellow onion, cut into 1 inch pieces
1/4 green bell pepper, cut into 1/2 in pieces
Small can of pineapple chunks (in their own juice)
1 carrot, julienned
1 egg, beaten
Combine all the marinade ingredients in a bowl and mix. In a shallow dish, put chicken, and then pour marinade over, and toss to coat. Cover and refrigerate 30 minutes. For sauce, add all ingredients in a bowl and mix. In a small sauce pan, heat sauce over low heat, stirring every couple of minutes. Once sauce thickens, remove from heat. Place large fry pan or wok over medium heat. Take chicken out of fridge, discard marinade, and add chicken to heated pan, along with mushrooms, onions, and bell pepper. Cook over medium heat until chicken cooked through. Add carrots and pineapple to taste (I like about a 1/4 of the can of pineapple). Continue to cook over low heat for about 1 minute. In a separate small fry pan, scramble and then shred the egg. In the large fry pan with chicken and vegetable, add the sauce, toss to coat everything, and cook for another minute. Add shredded egg and serve over rice.
NOTES/TIPS:
This dish is very good. It's pretty spicy, the pineapple makes it sweet, and the carrots give it a little crunch. It will smell heavily of sesame oil (which I personally do not like), but the taste of sesame oil won't be nearly as strong. If you know how to divide the sesame oil, that's even better, but if you don't, you aren't missing anything. For the white wine, just use whatever you are drinking. If you are blesses enough to have hot drops at your disposal, do NOT add more than 2 drops. You might die. Well, that's an exaggeration, but you might not feel your lips for a week and have some interesting stomach issues. Also, if you don't have the pineapple, it's not necessary, it just adds a little sweet spot to it. And although all of these steps sound difficult, they really aren't. I just make things sound more difficult than they are. It's what I do.
As part of my New Year's Resolution of cooking more "Asian" inspired dishes, I am on to dish #2: my version of Kung Pao Chicken and Vegetables. It's definitely Asian flavors, but I don't think I will be given any acclamations from PF Chang anytime soon. Buuuut, in all fairness, my pacific-islander husband, who also happens to be an all-asian-foods lover, said it was really good. So I will go off of that.
You will probably start to notice a trend in these "Asian" dishes: none of them contain ingredients I don't already have in my pantry. I am not quite ready to start investing in fish sauce, oyster sauce, hoisen sauce, etc. So, I am trying to encapsulate the same flavors, minus the strange ingredients.
On a really exciting note (you will probably only find this exciting if you have been to a Shabu Shabu restaurant- which is basically a Japanese fondu type of place): I FINALLY got my handles on a bottle of hot drops. Google "Shabu Shabu hot drops" and you will see what I am talking about. SO EXCITED.
This recipe is good for 2 hungry people. Serve over white rice.
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 6
Time Factor (1 shortest, 10 longest): 5
Abby Kung Pao
Marinade:
2 boneless, skinless chicken breasts, cut into chunks
1 Tbl white wine (use whatever you are drinking)
1 Tbl soy sauce
1 Tbl sesame oil
1 Tbl cornstarch, dissolved in 1 Tbl water
Sauce:
1 Tbl and 1 tsp white wine
1 Tbl soy sauce
1 Tbl sesame oil
1 Tbl cornstarch, dissolved in 1 Tbl water
1.5 tsp white distilled vinegar
2 tsp brown sugar
1 ounce chili paste OR 2 hot drops OR 1/4 tsp cayenne pepper
1 tsp honey
1 Tbl fresh garlic, minced
Veggies:
5-6 white button or baby brown mushrooms, sliced
1/4 sweet or yellow onion, cut into 1 inch pieces
1/4 green bell pepper, cut into 1/2 in pieces
Small can of pineapple chunks (in their own juice)
1 carrot, julienned
1 egg, beaten
Combine all the marinade ingredients in a bowl and mix. In a shallow dish, put chicken, and then pour marinade over, and toss to coat. Cover and refrigerate 30 minutes. For sauce, add all ingredients in a bowl and mix. In a small sauce pan, heat sauce over low heat, stirring every couple of minutes. Once sauce thickens, remove from heat. Place large fry pan or wok over medium heat. Take chicken out of fridge, discard marinade, and add chicken to heated pan, along with mushrooms, onions, and bell pepper. Cook over medium heat until chicken cooked through. Add carrots and pineapple to taste (I like about a 1/4 of the can of pineapple). Continue to cook over low heat for about 1 minute. In a separate small fry pan, scramble and then shred the egg. In the large fry pan with chicken and vegetable, add the sauce, toss to coat everything, and cook for another minute. Add shredded egg and serve over rice.
NOTES/TIPS:
This dish is very good. It's pretty spicy, the pineapple makes it sweet, and the carrots give it a little crunch. It will smell heavily of sesame oil (which I personally do not like), but the taste of sesame oil won't be nearly as strong. If you know how to divide the sesame oil, that's even better, but if you don't, you aren't missing anything. For the white wine, just use whatever you are drinking. If you are blesses enough to have hot drops at your disposal, do NOT add more than 2 drops. You might die. Well, that's an exaggeration, but you might not feel your lips for a week and have some interesting stomach issues. Also, if you don't have the pineapple, it's not necessary, it just adds a little sweet spot to it. And although all of these steps sound difficult, they really aren't. I just make things sound more difficult than they are. It's what I do.
Monday, January 17, 2011
Mango Chutney Aioli....The Condiment You Want to Put on Everything!
Two positives today: the weather is amazing and finally back to typical SoCal! Finally! AND our house is officially done with construction from the flood so I can have my kitchen back! WOOOHOOO! First order of business: cooking. Cooking. Cooking. Cooking.
There is a restaurant downtown Huntington Beach called Duke's that we frequent all too often. However, they have an item that is only on their Saturday lunch menu, the Turkey Stack Sandwich, which drives me nuts, because that is the one time we hardly ever make it there. It is a sandwich with turkey, cheese, avocado, tomato, bacon, and a mango chutney aioli. Delicious! So delicious, in fact, that we crave it often, and thus, have decided to start recreating it at home!
So, this aioli was an interesting task as there are a lot of recipes for aioli (basically, it's a garlic mayo), and lots of recipes for mango chutney, but none combining the two. So, I created my own! Quite successfully, I might add, and now I want to put it on everything.
Cheesy Factor (1 no cheese, 10 all cheese): 0
Time Factor (1 shortest, 10 longest): 1
Dummy Factor (1 easiest, 10 hardest): 1
Mango Chutney Aioli
1/4 cup Major Grey's Mango Chutney
1/2 cup mayo
Juice from 1 lemon
2 cloves garlic, minced
1/4 tsp salt
1/8 tsp pepper
Combine all ingredients in bowl, mix well. Taste and adjust ingredients to taste. Cover and put in fridge 30 minutes.
Soooo yummy! I actually added a little more garlic, and a little more Chutney, but make the recipe first, then adjust to how you like it. Major Grey's is the best mango chutney, in my opinion, but you can make your own very easily as well. Major Grey's can be found in almost all grocery stores though, and is usually in the condiment aisle, by the jelly's etc.
There is a restaurant downtown Huntington Beach called Duke's that we frequent all too often. However, they have an item that is only on their Saturday lunch menu, the Turkey Stack Sandwich, which drives me nuts, because that is the one time we hardly ever make it there. It is a sandwich with turkey, cheese, avocado, tomato, bacon, and a mango chutney aioli. Delicious! So delicious, in fact, that we crave it often, and thus, have decided to start recreating it at home!
So, this aioli was an interesting task as there are a lot of recipes for aioli (basically, it's a garlic mayo), and lots of recipes for mango chutney, but none combining the two. So, I created my own! Quite successfully, I might add, and now I want to put it on everything.
Cheesy Factor (1 no cheese, 10 all cheese): 0
Time Factor (1 shortest, 10 longest): 1
Dummy Factor (1 easiest, 10 hardest): 1
Mango Chutney Aioli
1/4 cup Major Grey's Mango Chutney
1/2 cup mayo
Juice from 1 lemon
2 cloves garlic, minced
1/4 tsp salt
1/8 tsp pepper
Combine all ingredients in bowl, mix well. Taste and adjust ingredients to taste. Cover and put in fridge 30 minutes.
Soooo yummy! I actually added a little more garlic, and a little more Chutney, but make the recipe first, then adjust to how you like it. Major Grey's is the best mango chutney, in my opinion, but you can make your own very easily as well. Major Grey's can be found in almost all grocery stores though, and is usually in the condiment aisle, by the jelly's etc.
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