Hi,
I hope you have had a good week. I'm going to be terribly untrendy, unpolitically correct, and not cool, but I admit it... I haven't really been able to jump on the Kale Bandwagon. I know that everyone has extolled the deliciousness of Kale Chips. But, I tried them twice this summer and to be honest, they were just okay. Maybe I didn't have a good recipe?
I also cooked kale like I cook broccoli rabe and I like the way the broccoli rabe taste better than the kale. I have put kale in soup and it's okay.
But, yesterday while I was picking up my weekly CSA share there was another woman who confessed to not being on the kale bandwagon. I guess I should have come clean as well, but I didn't say anything. Anyway, Kathy suggested making a salad out of the kale that sounds like (insert drum roll here) Chop chop Salad! Yes, the awesome Chop Chop Salad comes to rescue kale. So, I rushed home and made Chop Chop Salad with the kale and it was delicious.
1 large bunch of kale, washed and very thinly sliced
Carefully wash the kale and then stack the kale up. Make very very thin slices across the leaf to make thin slices of kale. Place in large bowl.
Juice from one lemon and one lime
2 tablespoons extra virgin olive oil
2 tablespoons honey
Mix the 3 ingredients together and pour over the kale. Toss to coat well.
1 apples, cut in long thin matchstick pieces (don't get too hung up they don't have to be perfect)
1 red onion, very thinly sliced
1/2 cup dates, coarsely chopped
Salt and pepper
Mix the above ingredients into the kale. Taste and adjust with salt and pepper.
1/4 cup salted almonds
Sprinkle with almonds.
There you have it. Something with kale, that I think is delicious. Now I can be cool too, although I still don't think kale chips are the next great invention after sliced bread.
Hugs,
Mameekosan
Friday, September 28, 2012
Wednesday, September 26, 2012
Italian Sweet and Sour Country Ribs
Hi,
I was looking through my Sunset Italian cookbook when I found this recipe for Spuntature di Maiale. I had just gotten a package of country ribs, so I thought it would be perfect. I made it in the morning in my trusty crockpot and when I got home at night, the ribs were tender and fragrant.
1tablespoon butter
1 tablespoon olive oil
Heat the oil in a deep heavy pot. My crock pot has a removable pot that I can use on the stove. You can also make this dish in a dutch over or heavy pot.
1 pound country style pork ribs, cut into 2 inch pieces
Brown the ribs in the oil. If there is too much liquid, drain and reserve the liquid. If you don't drain the liquid the meat will never brown. After you drain the liquid you might need to add a tablespoon more oil.
When the ribs are browned, remove and set aside.
1 large onion, coarsely chopped
Add the onion and cook stirring until the onion is soft.
2 garlic cloves, minced
1 can (15 oz.) diced tomatoes
1/3 cup red wine vinegar
1/4 cup crasins, raisins, or currants (I used the crasins)
1/3 cup fresh herbs chopped (parsley, oregano, thyme. The recipe called for parsley but I used the oregano and thyme since I didn't have the parsley)
1/8 teaspoon whole allspice
1/4 teaspoon whole cloves
1/4 teaspoon black peppercorns (If you don't have whole, use a generous amount of ground black pepper)
Add all the above ingredients and add the ribs back into the pot. Stir. I set the crock pot on medium and the ribs cooked all day. If you do the ribs on the stove, turn the heat to low so they just simmer, they'll need about 2 1/2 hours to 3 hours to be tender.
I hope you enjoy this recipe as much as I did. We ate the ribs on a bed of arugula. The original recipe suggested eating them with polenta. I'm going have to hunt up a recipe for polenta!
Hugs,
Mameekosan
I was looking through my Sunset Italian cookbook when I found this recipe for Spuntature di Maiale. I had just gotten a package of country ribs, so I thought it would be perfect. I made it in the morning in my trusty crockpot and when I got home at night, the ribs were tender and fragrant.
1tablespoon butter
1 tablespoon olive oil
Heat the oil in a deep heavy pot. My crock pot has a removable pot that I can use on the stove. You can also make this dish in a dutch over or heavy pot.
1 pound country style pork ribs, cut into 2 inch pieces
Brown the ribs in the oil. If there is too much liquid, drain and reserve the liquid. If you don't drain the liquid the meat will never brown. After you drain the liquid you might need to add a tablespoon more oil.
When the ribs are browned, remove and set aside.
1 large onion, coarsely chopped
Add the onion and cook stirring until the onion is soft.
2 garlic cloves, minced
1 can (15 oz.) diced tomatoes
1/3 cup red wine vinegar
1/4 cup crasins, raisins, or currants (I used the crasins)
1/3 cup fresh herbs chopped (parsley, oregano, thyme. The recipe called for parsley but I used the oregano and thyme since I didn't have the parsley)
1/8 teaspoon whole allspice
1/4 teaspoon whole cloves
1/4 teaspoon black peppercorns (If you don't have whole, use a generous amount of ground black pepper)
Add all the above ingredients and add the ribs back into the pot. Stir. I set the crock pot on medium and the ribs cooked all day. If you do the ribs on the stove, turn the heat to low so they just simmer, they'll need about 2 1/2 hours to 3 hours to be tender.
I hope you enjoy this recipe as much as I did. We ate the ribs on a bed of arugula. The original recipe suggested eating them with polenta. I'm going have to hunt up a recipe for polenta!
Hugs,
Mameekosan
Sauteed Spicy Broccoli
Hi,
I know that I'm usually a huge fan of all veggies. The more the merrier. Recently though broccoli has sorta fallen out of favor. Simple steamed broccoli is boring and temperamental. If you steam it too long it turns gray and mushy and if you don't cook it enough it seems undercooked. I had 2 pounds of broccoli that I got last week from the CSA and I wasn't inspired. But...I found this recipe and I think it's a keeper. Fast, easy and it gives broccoli some life.
2 pounds broccoli, see preparation below
I like to cut off the florets into 1 1/2 inch pieces, that leaves a lot of stem. I like to use all of the broccoli, so I cut off the brown end and peel any leaves off and the tough outside of the broccoli stalk. Then I cut the stalk into 1/2 inch pieces.
3 tablespoons olive oil
After preparing the broccoli, heat the oil in a wide frying pan over medium-high heat. Add the broccoli and saute for about 5 minutes. The broccoli will just start to brown.
2 cloves garlic, peeled and sliced
1/4 teaspoon red pepper
Add the garlic and red pepper.
Saute for another minute or until the garlic just starts to brown.
2 teaspoons lemon zest
Juice from 1/2 lemon
Salt and pepper to taste
Remove the broccoli to a serving bowl and add the above ingredients. Toss well.
I like this so much better than steamed broccoli. You can still have a bit of crunch to the broccoli, but it doesn't seem undercooked. With the addition of the garlic, lemon zest and juice, the dish seems complete. It also holds quite well, so if you prepare it a bit ahead, you can warm up the broccoli and garlic and then add the lemon and seasoning.
I hope this broccoli recipe becomes your go-to also!
Hugs,
Mameekosan
I know that I'm usually a huge fan of all veggies. The more the merrier. Recently though broccoli has sorta fallen out of favor. Simple steamed broccoli is boring and temperamental. If you steam it too long it turns gray and mushy and if you don't cook it enough it seems undercooked. I had 2 pounds of broccoli that I got last week from the CSA and I wasn't inspired. But...I found this recipe and I think it's a keeper. Fast, easy and it gives broccoli some life.
2 pounds broccoli, see preparation below
I like to cut off the florets into 1 1/2 inch pieces, that leaves a lot of stem. I like to use all of the broccoli, so I cut off the brown end and peel any leaves off and the tough outside of the broccoli stalk. Then I cut the stalk into 1/2 inch pieces.
3 tablespoons olive oil
After preparing the broccoli, heat the oil in a wide frying pan over medium-high heat. Add the broccoli and saute for about 5 minutes. The broccoli will just start to brown.
2 cloves garlic, peeled and sliced
1/4 teaspoon red pepper
Add the garlic and red pepper.
Saute for another minute or until the garlic just starts to brown.
2 teaspoons lemon zest
Juice from 1/2 lemon
Salt and pepper to taste
Remove the broccoli to a serving bowl and add the above ingredients. Toss well.
I like this so much better than steamed broccoli. You can still have a bit of crunch to the broccoli, but it doesn't seem undercooked. With the addition of the garlic, lemon zest and juice, the dish seems complete. It also holds quite well, so if you prepare it a bit ahead, you can warm up the broccoli and garlic and then add the lemon and seasoning.
I hope this broccoli recipe becomes your go-to also!
Hugs,
Mameekosan
Monday, September 24, 2012
Eggs in Purgatorio
Hi,
The Italians have such fun names for their dishes. I decided to keep the name, but I made a bunch of changes to this Sunset's Italian Cookbook recipe. You'll probably have most of the ingredients on hand and it's very quick and easy. I made it with sausage, but I think it would still be quite delicious without.
1/2 pound pork bulk breakfast sausage (italian sausage would work as well)
Brown the sausage in a large frying pan with a tablespoon of oil over medium heat. When brown and cooked through remove from pan.
1 leek, sliced in half lengthwise, rinsed well, sliced in 1/2 in pieces.
(if you don't have a leek, you can substitute with 1/2 pound of mushrooms or use both.)
2 tablespoons olive oil or butter
1/2 teaspoon crushed red pepper
Cook the leek and/or mushrooms in the oil seasoned with the red pepper until brown and most of the liquid has evaporated, about 5 minutes. Add the sausage back in.
2 large ripe tomatoes, cut into chunks (can of diced if you don't have fresh)
Salt and pepper
Add the tomatoes, cook until just heated through. Taste, add salt and pepper if needed. With a spoon, push the tomato mixture aside to make four round depressions.
4 eggs
Crack an egg and put one egg into each indent.
1/4 cup cheddar or jack cheese
Sprinkle with cheese, cover and cook until the eggs are set the way you like. We went with the yolks not quite done all the way through.
Parsley or something green
I think a sprinkle of fresh herbs or maybe some arugula would be nice. Last night I forgot to add the arugula, but the eggs were still delicious. On the side you could service a green salad or a simple fruit side with melon and grapes and maybe a piece of bread.
There was one egg and tomato stuff left and it heated up well for lunch today. I hope you'll enjoy this simple egg dish.
Hugs,
Mameekosan
The Italians have such fun names for their dishes. I decided to keep the name, but I made a bunch of changes to this Sunset's Italian Cookbook recipe. You'll probably have most of the ingredients on hand and it's very quick and easy. I made it with sausage, but I think it would still be quite delicious without.
1/2 pound pork bulk breakfast sausage (italian sausage would work as well)
Brown the sausage in a large frying pan with a tablespoon of oil over medium heat. When brown and cooked through remove from pan.
1 leek, sliced in half lengthwise, rinsed well, sliced in 1/2 in pieces.
(if you don't have a leek, you can substitute with 1/2 pound of mushrooms or use both.)
2 tablespoons olive oil or butter
1/2 teaspoon crushed red pepper
Cook the leek and/or mushrooms in the oil seasoned with the red pepper until brown and most of the liquid has evaporated, about 5 minutes. Add the sausage back in.
2 large ripe tomatoes, cut into chunks (can of diced if you don't have fresh)
Salt and pepper
Add the tomatoes, cook until just heated through. Taste, add salt and pepper if needed. With a spoon, push the tomato mixture aside to make four round depressions.
4 eggs
Crack an egg and put one egg into each indent.
1/4 cup cheddar or jack cheese
Sprinkle with cheese, cover and cook until the eggs are set the way you like. We went with the yolks not quite done all the way through.
Parsley or something green
I think a sprinkle of fresh herbs or maybe some arugula would be nice. Last night I forgot to add the arugula, but the eggs were still delicious. On the side you could service a green salad or a simple fruit side with melon and grapes and maybe a piece of bread.
There was one egg and tomato stuff left and it heated up well for lunch today. I hope you'll enjoy this simple egg dish.
Hugs,
Mameekosan
Thursday, September 20, 2012
Chinese Meatball Soup (Winter Melon Optional)
Hi,
We were at H Mart recently and R was intrigued with the Winter Melon. I think he thought it might be similar to a Honeydew Melon, but once we got it home and I did a little research, I found that Winter Melon is more like a cucumber in sweetness and texture. Okay, so now I had to figure out what to do with it. I found this recipe, on allrecipes.com and adapted it quite a bit from the original. I think it would be fine without the winter melon and I think in the future I plan to make it without.
Preheat over to 400 degrees. First you have to make the meatballs.
1 pound ground pork
2 tablespoons cornstarch
1/2 bunch cilantro, finely chopped
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons garlic, finely minced
2 tablespoons minced fresh ginger
1 egg
Mix all the ingredients listed above together until well mixed. Form the mixture into golf ball sized balls. If you have some around, line a rimmed baking sheet with parchment paper, to make clean-up so much faster. Place meat balls on baking sheet. Sprinkle with salt and pepper. Bake in 400 degree oven until browned, around 15 minutes. While the meatballs brown, continue working on the soup.
6 cups water
2 pounds Winter Melon, cut into 1 inch cubes
3 slices fresh ginger
2 teaspoons salt
2 teaspoons sugar
black pepper (healthy amount)
1/2 bag frozen spinach
(bok choy or celery, thinly sliced)
Add the above ingredients and simmer for 5 minutes or until the veggies are cooked, but still a bit crispy. The original recipe didn't call for anymore veggies other than the winter melon. I felt like it needed more veggies, so I added 1/2 package of frozen spinach. I think you could also add some fresh bok choy or thinly sliced celery.
(thinly sliced green onions and cilantro)
When the meatballs are browned add to the soup and simmer gently for 10 more minutes. Check to see that the meatballs are cooked through. I ended up simmer the soup for longer and the meatballs started to fall apart a bit, but I thought the soup was still delicious. Check to see if the soup needs a bit more salt or pepper. I liked to finish the soup, just before serving, with a sprinkle or green onions and cilantro.
Hope you enjoy this soup. It heats up well for lunch or dinner the next day.
Hugs,
Mameekosan
We were at H Mart recently and R was intrigued with the Winter Melon. I think he thought it might be similar to a Honeydew Melon, but once we got it home and I did a little research, I found that Winter Melon is more like a cucumber in sweetness and texture. Okay, so now I had to figure out what to do with it. I found this recipe, on allrecipes.com and adapted it quite a bit from the original. I think it would be fine without the winter melon and I think in the future I plan to make it without.
Preheat over to 400 degrees. First you have to make the meatballs.
1 pound ground pork
2 tablespoons cornstarch
1/2 bunch cilantro, finely chopped
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons garlic, finely minced
2 tablespoons minced fresh ginger
1 egg
Mix all the ingredients listed above together until well mixed. Form the mixture into golf ball sized balls. If you have some around, line a rimmed baking sheet with parchment paper, to make clean-up so much faster. Place meat balls on baking sheet. Sprinkle with salt and pepper. Bake in 400 degree oven until browned, around 15 minutes. While the meatballs brown, continue working on the soup.
6 cups water
2 pounds Winter Melon, cut into 1 inch cubes
3 slices fresh ginger
2 teaspoons salt
2 teaspoons sugar
black pepper (healthy amount)
1/2 bag frozen spinach
(bok choy or celery, thinly sliced)
Add the above ingredients and simmer for 5 minutes or until the veggies are cooked, but still a bit crispy. The original recipe didn't call for anymore veggies other than the winter melon. I felt like it needed more veggies, so I added 1/2 package of frozen spinach. I think you could also add some fresh bok choy or thinly sliced celery.
(thinly sliced green onions and cilantro)
When the meatballs are browned add to the soup and simmer gently for 10 more minutes. Check to see that the meatballs are cooked through. I ended up simmer the soup for longer and the meatballs started to fall apart a bit, but I thought the soup was still delicious. Check to see if the soup needs a bit more salt or pepper. I liked to finish the soup, just before serving, with a sprinkle or green onions and cilantro.
Hope you enjoy this soup. It heats up well for lunch or dinner the next day.
Hugs,
Mameekosan
Wednesday, September 19, 2012
Squash and Lentil Stew
Hi,
I'm always looking for a stew that's easy to make, with ingredients that I usually have on-hand. This one might be almost perfect. It heats up well for leftovers, although I think it would benefit from some additional cilantro on reheating to add a pop of color. It's vegetarian also, so we had it with "cheese toast" on the first night and then the second night with baked chicken. It was good both ways.
3 tablespoons olive oil
Heat olive oil in a large stockpot.
3 carrots, diced (I admit it, I didn't peel them)
1 onion, diced
1 green pepper or 2 ribs celery (or live large and add both)
Add the veggies to the oil and cook about 5 minutes.
1 medium squash (you can use butternut, kabocha, or acorn squash) peeled, seeded, and chunked
2 tablespoons chili powder
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin (I used the seeds, I was out of ground)
salt and pepper
If you use kabocha, you don't have to remove all the peel and I would recommend waiting until 20 minutes into the simmering to add. Add the squash and season with spices. Stir.
1/2 can (14.5 ounce) diced tomatoes
1 cup brown lentils
1.5 cup stock or water with a bouillon cube
Add the tomatoes, lentils, and liquid. Cover and simmer for about 40 minutes. Don't let the squash get too mushy. Check to see if the stew needs more salt or additional liquid.
1/2 cup cilantro leaves
Add the cilantro just before serving to keep the fresh green color.
This stew would go well with brown rice or eaten as is. Although I made the stew just as the summer was waning, the stew would be a welcome fall or winter dish.
Let me know what you think?
Hugs,
Mameekosan
I'm always looking for a stew that's easy to make, with ingredients that I usually have on-hand. This one might be almost perfect. It heats up well for leftovers, although I think it would benefit from some additional cilantro on reheating to add a pop of color. It's vegetarian also, so we had it with "cheese toast" on the first night and then the second night with baked chicken. It was good both ways.
3 tablespoons olive oil
Heat olive oil in a large stockpot.
3 carrots, diced (I admit it, I didn't peel them)
1 onion, diced
1 green pepper or 2 ribs celery (or live large and add both)
Add the veggies to the oil and cook about 5 minutes.
1 medium squash (you can use butternut, kabocha, or acorn squash) peeled, seeded, and chunked
2 tablespoons chili powder
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin (I used the seeds, I was out of ground)
salt and pepper
If you use kabocha, you don't have to remove all the peel and I would recommend waiting until 20 minutes into the simmering to add. Add the squash and season with spices. Stir.
1/2 can (14.5 ounce) diced tomatoes
1 cup brown lentils
1.5 cup stock or water with a bouillon cube
Add the tomatoes, lentils, and liquid. Cover and simmer for about 40 minutes. Don't let the squash get too mushy. Check to see if the stew needs more salt or additional liquid.
1/2 cup cilantro leaves
Add the cilantro just before serving to keep the fresh green color.
This stew would go well with brown rice or eaten as is. Although I made the stew just as the summer was waning, the stew would be a welcome fall or winter dish.
Let me know what you think?
Hugs,
Mameekosan
Monday, September 17, 2012
Red Lentil Burgers - Yes another burger recipe!
Hi,
Okay, I like burgers, what can I say? This recipe I adapted from a Boston Globe recipe. It's a bit unusual because it's vegetarian, but it still has a lot of flavor and they are quite delicious. I've only made it with red lentils which are more difficult to find, but I have found them in a larger grocery store and in an Indian market. You can also probably get them at a Whole Foods store.
1 cup dried red lentils
Rinse the red lentils and check for debris and small stones.
4 cups water
Place the rinsed lentils and water in a small pot. Bring to a boil, lower heat and simmer for about 15 minutes. The lentils will lose some of their color and will looked like they are mashed. Place the lentils in a colander and allow them to drain while you prepare the rest of the ingredients.
3 tablespoons olive oil
1 green or red pepper, finely chopped
1 onion, finely chopped
Heat the oil in a medium frying pan, when hot add the rest of the ingredients. Cook for about 10 minutes until the onion just starts to brown.
2 cloves garlic, finely chopped
2 tablespoons fresh parsley, cilantro, or other fresh herbs
Add the garlic and herbs and cook for 1 minutes longer. Place mixture in a large mixing bowl, allow to cool. Press out as much liquid as you can from the lentils and add to the onion mixture.
1 cup fresh bread crumbs (If you don't have fresh, dried crumbs are okay)
1/2 teaspoon salt
Fresh ground pepper
Mix in bread crumbs. Season with salt and pepper.
1 egg
Finally mix in the egg. After mixing well, form mixture into 6 to 8 burgers. I usually just form them on a piece of waxed paper or on a cutting board.
2 tablespoons olive oil
Heat oil in a large frying pan over medium heat, when hot add burgers. I find it's better not to fuss at the burgers, but let them cook on one side and then carefully turn them over to cook on the other side. Total cooking time about 6-10 minutes total. The burgers should be golden brown.
We usually eat these without a bun. But, they would be excellent also served on a bun. I also like to serve them with tahini sauce on the side. Here's the recipe. Just mix together and served on the side or if you're doing the bun, you can use it as the secret sauce.
Tahini Sauce
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
The lentil burgers heat up well for leftovers and pack well served cold in a lunch. Hope you enjoy these as much as I have.
Hugs,
Mameekosan
Okay, I like burgers, what can I say? This recipe I adapted from a Boston Globe recipe. It's a bit unusual because it's vegetarian, but it still has a lot of flavor and they are quite delicious. I've only made it with red lentils which are more difficult to find, but I have found them in a larger grocery store and in an Indian market. You can also probably get them at a Whole Foods store.
1 cup dried red lentils
Rinse the red lentils and check for debris and small stones.
4 cups water
Place the rinsed lentils and water in a small pot. Bring to a boil, lower heat and simmer for about 15 minutes. The lentils will lose some of their color and will looked like they are mashed. Place the lentils in a colander and allow them to drain while you prepare the rest of the ingredients.
3 tablespoons olive oil
1 green or red pepper, finely chopped
1 onion, finely chopped
Heat the oil in a medium frying pan, when hot add the rest of the ingredients. Cook for about 10 minutes until the onion just starts to brown.
2 cloves garlic, finely chopped
2 tablespoons fresh parsley, cilantro, or other fresh herbs
Add the garlic and herbs and cook for 1 minutes longer. Place mixture in a large mixing bowl, allow to cool. Press out as much liquid as you can from the lentils and add to the onion mixture.
1 cup fresh bread crumbs (If you don't have fresh, dried crumbs are okay)
1/2 teaspoon salt
Fresh ground pepper
Mix in bread crumbs. Season with salt and pepper.
1 egg
Finally mix in the egg. After mixing well, form mixture into 6 to 8 burgers. I usually just form them on a piece of waxed paper or on a cutting board.
2 tablespoons olive oil
Heat oil in a large frying pan over medium heat, when hot add burgers. I find it's better not to fuss at the burgers, but let them cook on one side and then carefully turn them over to cook on the other side. Total cooking time about 6-10 minutes total. The burgers should be golden brown.
We usually eat these without a bun. But, they would be excellent also served on a bun. I also like to serve them with tahini sauce on the side. Here's the recipe. Just mix together and served on the side or if you're doing the bun, you can use it as the secret sauce.
Tahini Sauce
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
The lentil burgers heat up well for leftovers and pack well served cold in a lunch. Hope you enjoy these as much as I have.
Hugs,
Mameekosan
Friday, September 14, 2012
Hot and Sour Asian Soup (Soup #2)
Hi,
This is another recipe where you can use your delicious chicken stock. I like to think of soup as totally flexible so that you can add ingredients that you have at hand. I'll list some possible additions.
Leftover cooked chicken, pork or beef cut into matchstick pieces
1/2 block firm tofu, drained and cut into 1/2 inch cubes
Spinach (frozen is fine)
French cut green beans (frozen is okay)
Carrots, cut into slanted crosswise pieces
Celery, thinly sliced
Kabocha squash, a few thin slices cut into bite sized pieces
Bok Choy, sliced
Mushrooms, sliced
Bean thread or rice noodles
4 cups chicken broth
(If you have on hand you can also add: 1 Tablespoon dry sherry, white wine, or mirin)
Heat the chicken broth until boiling. Add the ingredients that you have selected, cover, reduce heat, and simmer for 5 minutes.
2 tablespoons red wine vinegar (this will give the soup the sour)
2 tablespoons soy sauce
Add the vinegar and soy sauce, stir.
1/2 teaspoon white pepper
2 teaspoons sesame oil
2 green onions, thinly sliced
1/4 bunch cilantro
Add the ingredients listed above, heat through. The soup is now ready. I hope you'll see how easy it is to make delicious soup. It's a great way to use up the bits of veggies that you might have in the fridge.
Hugs,
Mameekosan
This is another recipe where you can use your delicious chicken stock. I like to think of soup as totally flexible so that you can add ingredients that you have at hand. I'll list some possible additions.
Leftover cooked chicken, pork or beef cut into matchstick pieces
1/2 block firm tofu, drained and cut into 1/2 inch cubes
Spinach (frozen is fine)
French cut green beans (frozen is okay)
Carrots, cut into slanted crosswise pieces
Celery, thinly sliced
Kabocha squash, a few thin slices cut into bite sized pieces
Bok Choy, sliced
Mushrooms, sliced
Bean thread or rice noodles
4 cups chicken broth
(If you have on hand you can also add: 1 Tablespoon dry sherry, white wine, or mirin)
Heat the chicken broth until boiling. Add the ingredients that you have selected, cover, reduce heat, and simmer for 5 minutes.
2 tablespoons red wine vinegar (this will give the soup the sour)
2 tablespoons soy sauce
Add the vinegar and soy sauce, stir.
1/2 teaspoon white pepper
2 teaspoons sesame oil
2 green onions, thinly sliced
1/4 bunch cilantro
Add the ingredients listed above, heat through. The soup is now ready. I hope you'll see how easy it is to make delicious soup. It's a great way to use up the bits of veggies that you might have in the fridge.
Hugs,
Mameekosan
Corn Chowder - (Use the stock you made)
Hi,
If you made the roast chicken, then made the stock, congratulations. But, now maybe you are thinking, "Okay now what do with the stock?" Well here's one option. This recipe came about because I had to use up the remaining veggies from the previous week. I happened to have fresh corn, if you don't have fresh, you can also use frozen. And if you don't have stock, it's totally fine to make it without.
3 Tablespoons olive oil
1 large onion chopped
1/2 Chicken breast cut into 1/2 inch cubes (you can also use 6 slices of bacon chopped, or a couple of italian sausages or kielbasa cut into small cubes)
In a large heavy soup pot, heat the oil, when hot add the onion and cook until just starting to brown. Add the protein, sprinkle generously with salt and cook stirring until the chicken (or other protein is cooked.)
1 red pepper, seeded and cut into 1/2 inch pieces
3 or 4 carrots, cut in half and then sliced
Add the pepper and carrots and saute for a few minutes.
3 cups of stock or water
Add the stock or water. Bring the veggies and liquid to boiling.
2 fresh corn, remove the corn kernels holding the cob vertically and carefully cutting off the kernels.
(or 2 cups frozen corn)
2 cloves garlic, minced
Add the corn and the garlic. Bring back to boiling and reduce heat to a simmer. Simmer for a few minutes.
1 cup half and half
3 sliced green onions
small bunch of parsley
salt and fresh ground pepper
Add the half and half and the onions and parsley. Bring back to almost boiling. Taste, you'll probably need to add a bit more salt and a generous bit of ground pepper.
Hope you enjoy the soup! It makes a light dinner and reheats well for lunch the next day.
Hugs,
Mameekosan
If you made the roast chicken, then made the stock, congratulations. But, now maybe you are thinking, "Okay now what do with the stock?" Well here's one option. This recipe came about because I had to use up the remaining veggies from the previous week. I happened to have fresh corn, if you don't have fresh, you can also use frozen. And if you don't have stock, it's totally fine to make it without.
3 Tablespoons olive oil
1 large onion chopped
1/2 Chicken breast cut into 1/2 inch cubes (you can also use 6 slices of bacon chopped, or a couple of italian sausages or kielbasa cut into small cubes)
In a large heavy soup pot, heat the oil, when hot add the onion and cook until just starting to brown. Add the protein, sprinkle generously with salt and cook stirring until the chicken (or other protein is cooked.)
1 red pepper, seeded and cut into 1/2 inch pieces
3 or 4 carrots, cut in half and then sliced
Add the pepper and carrots and saute for a few minutes.
3 cups of stock or water
Add the stock or water. Bring the veggies and liquid to boiling.
2 fresh corn, remove the corn kernels holding the cob vertically and carefully cutting off the kernels.
(or 2 cups frozen corn)
2 cloves garlic, minced
Add the corn and the garlic. Bring back to boiling and reduce heat to a simmer. Simmer for a few minutes.
1 cup half and half
3 sliced green onions
small bunch of parsley
salt and fresh ground pepper
Add the half and half and the onions and parsley. Bring back to almost boiling. Taste, you'll probably need to add a bit more salt and a generous bit of ground pepper.
Hope you enjoy the soup! It makes a light dinner and reheats well for lunch the next day.
Hugs,
Mameekosan
Thursday, September 13, 2012
Asian Summer Rolls
Hi,
If you have access to an asian market you can buy a package of the round rice paper wrappers. They look like translucent handmade paper, but in fact you can eat them. If you can't find the rice paper wrappers, you can use Boston lettuce and make lettuce bowls out of the leaves and fill them with the ingredients. The two dipping sauces included at the end make great dressing for the Boston lettuce bowls or dipping sauces for the rolls.
The recipe calls for a bunch of chopping and prep. I've listed different ingredients that you can pick from. Just keep in mind the flavors and colors of the different ingredients and select those that complement each other.
Greens, 2 cups (you can choose: spinach, romaine lettuce, arugula)
Protein, Shredded cooked chicken, turkey, or pork, Fried sesame tofu (recipe follows), bacon
Mushrooms, 1/2 pound sauteed in olive oil
Herbs, 1/2 bunch (you can choose: cilantro, basil, mint)
Sweet onion, 1/4 onion very thinly sliced
Avocado, thinly sliced
Fruit, thinly sliced mango or strawberries
Veggies, Carrots or radishes, cut into match sticks
To prepare the tofu:
Cut a block or tofu into 1/4 inch slices. Press the slices gently between paper towels to squeeze out excess water. Mix together (2 tablespoons oil, 2 cloves garlic minced, 1 teaspoon sesame oil and 1 teaspoon soy sauce.) Dip the slices in the mixture. Heat 1 tablespoon oil in a frying pan over medium heat. Cook the tofu about 15 minutes until crisp. When cool, cut into strips.
After you have prepared the ingredients you're ready to start rolling. Dip the rice paper wrapper in warm water for a few seconds. You don't want it to get too soft or it will be hard to roll. The wrapper just needs to be slightly pliable.
Layer your ingredients along the bottom third. One thing to consider is the ingredients you place on the top and bottom will show through. Lift the filled edge up and over the fillings. Fold in the sides. Keep rolling with a bit of stretching as you go. If your first one comes out a bit messy, don't worry. You can adjust the amount of filling after seeing how the first one goes. You will also develop a technique, so don't give up if your first one comes out a bit wonky.
Keep rolling until all the ingredients are used up. Afterwards prepare one or both or the dipping sauces.
Citrus Soy Dip
Whisk together 2 tablespoons soy sauce, 1 tablespoon lemon juice, 1 teaspoon toasted sesame oil, 1 tablespoon light brown sugar, 1 teaspoon srirache sauce. Serve in small bowls.
Almond Sauce
Whisk together 1/4 cup almond butter, 3 tablespoons water, 3 teaspoons soy sauce, 1 tablespoon light brown sugar, 1 teaspoon sesame oil, 2 tespoons lime juice. Serve in small bowls.
You can serve sliced melon and some steamed greens to fill out the meal. I've read that you can have a party where people assemble their own rolls. I've never done it, but it sounds like fun.
A last bit of summer fun.
Hugs,
Mameekosan
If you have access to an asian market you can buy a package of the round rice paper wrappers. They look like translucent handmade paper, but in fact you can eat them. If you can't find the rice paper wrappers, you can use Boston lettuce and make lettuce bowls out of the leaves and fill them with the ingredients. The two dipping sauces included at the end make great dressing for the Boston lettuce bowls or dipping sauces for the rolls.
The recipe calls for a bunch of chopping and prep. I've listed different ingredients that you can pick from. Just keep in mind the flavors and colors of the different ingredients and select those that complement each other.
Greens, 2 cups (you can choose: spinach, romaine lettuce, arugula)
Protein, Shredded cooked chicken, turkey, or pork, Fried sesame tofu (recipe follows), bacon
Mushrooms, 1/2 pound sauteed in olive oil
Herbs, 1/2 bunch (you can choose: cilantro, basil, mint)
Sweet onion, 1/4 onion very thinly sliced
Avocado, thinly sliced
Fruit, thinly sliced mango or strawberries
Veggies, Carrots or radishes, cut into match sticks
To prepare the tofu:
Cut a block or tofu into 1/4 inch slices. Press the slices gently between paper towels to squeeze out excess water. Mix together (2 tablespoons oil, 2 cloves garlic minced, 1 teaspoon sesame oil and 1 teaspoon soy sauce.) Dip the slices in the mixture. Heat 1 tablespoon oil in a frying pan over medium heat. Cook the tofu about 15 minutes until crisp. When cool, cut into strips.
After you have prepared the ingredients you're ready to start rolling. Dip the rice paper wrapper in warm water for a few seconds. You don't want it to get too soft or it will be hard to roll. The wrapper just needs to be slightly pliable.
Layer your ingredients along the bottom third. One thing to consider is the ingredients you place on the top and bottom will show through. Lift the filled edge up and over the fillings. Fold in the sides. Keep rolling with a bit of stretching as you go. If your first one comes out a bit messy, don't worry. You can adjust the amount of filling after seeing how the first one goes. You will also develop a technique, so don't give up if your first one comes out a bit wonky.
Keep rolling until all the ingredients are used up. Afterwards prepare one or both or the dipping sauces.
Citrus Soy Dip
Whisk together 2 tablespoons soy sauce, 1 tablespoon lemon juice, 1 teaspoon toasted sesame oil, 1 tablespoon light brown sugar, 1 teaspoon srirache sauce. Serve in small bowls.
Almond Sauce
Whisk together 1/4 cup almond butter, 3 tablespoons water, 3 teaspoons soy sauce, 1 tablespoon light brown sugar, 1 teaspoon sesame oil, 2 tespoons lime juice. Serve in small bowls.
You can serve sliced melon and some steamed greens to fill out the meal. I've read that you can have a party where people assemble their own rolls. I've never done it, but it sounds like fun.
A last bit of summer fun.
Hugs,
Mameekosan
Wednesday, September 12, 2012
Fish with Prosciutto - Part 2 - Fish Chowder
Hi,
If you haven't eaten all the Fish with Prosciutto, you can turn the left overs into this delicious fish chowder.
3 tablespoons butter
1 onion chopped
In a medium sized pot, melt the butter over medium heat. Cook the onions until tender.
Leftover sliced potatoes roughly chopped
2 cups fish or chicken broth or water (if I use water, I'll add a bouillon cube)
1 cup half and half
Add the potatoes, broth, and cream. Bring just to a boil.
~3 pieces cooked fish and prosciutto, chopped into chunks
Parsley and green onions
salt and fresh ground pepper
Add the fish and parley/green onions. You can add more parsley and green onion, if you think there needs to be more green stuff. Taste, you'll probably need some pepper and maybe some salt. Heat until steaming. The chowder is a great bonus! It makes for a quick second meal.
Hugs,
Mameekosan
If you haven't eaten all the Fish with Prosciutto, you can turn the left overs into this delicious fish chowder.
3 tablespoons butter
1 onion chopped
In a medium sized pot, melt the butter over medium heat. Cook the onions until tender.
Leftover sliced potatoes roughly chopped
2 cups fish or chicken broth or water (if I use water, I'll add a bouillon cube)
1 cup half and half
Add the potatoes, broth, and cream. Bring just to a boil.
~3 pieces cooked fish and prosciutto, chopped into chunks
Parsley and green onions
salt and fresh ground pepper
Add the fish and parley/green onions. You can add more parsley and green onion, if you think there needs to be more green stuff. Taste, you'll probably need some pepper and maybe some salt. Heat until steaming. The chowder is a great bonus! It makes for a quick second meal.
Hugs,
Mameekosan
Tuesday, September 11, 2012
Fun with Kebabs! 2 ways
Hi,
I've always read that you shouldn't mix ingredients in Kebabs. But what fun is it to put chicken on one skewer and then onions on another and then green peppers on a third? They don't look very appealing and you can't serve them that way. Anyway, I ignored the pure single food on a skewer philosophy and tried these skewers 2 ways and "hey" they were pretty good.
Assemble all the ingredients and then skewer away.
Kebab #1 - Chicken + Green Pepper + Zucchini + Mango or Pineapple
1 pound chicken breast cut into 1 1/2 square pieces
Marinate the chicken in the following while you cut up the rest of the ingredients
1/4 cup olive oil
2 teaspoons grated lemon zest
Juice from one lemon
1 teaspoon fresh herbs (basil, oregano, parsley, or thyme)
1 teaspoon salt
1/2 teaspoon pepper
2 green peppers, seeded and cut into 1 to 1 1/2 inch squares
1 zucchini cut into 1/2 inch slices
1 mango or 1/2 pineapple cut into chunks (Make sure the mango is on the unripe side)
The chicken should marinate for about 15 minutes, but that's about the time you'll need to prepare the rest of the ingredients. So, now it's time to assemble. I usually use metal skewers. They work fine, I can reuse them and they don't need to be soaked like the bamboo ones. This should make 6 or 7 skewers. Don't crowd the ingredients and try to make all the skewers pretty even.
I cooked these on the grill, but you can probably do them under the broiler. Cook one side and turn to cook the other. Don't burn them, it's not healthy.
Kebab #2 - Pork + Onion + Mushrooms + Green Pepper
1 pound boneless pork loin, cut into 1 1/2 inch cubes
Marinate it in:
1/2 cup plain yougurt
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon paprika
While the pork marinates, prepare the following:
2 large onions, cut into wedges and separated
1 pound mushrooms, washed
2 green peppers, seeded and cut into 1 to 1 1/2 inch squares
Assemble as above. I also cooked these on the grill. These go along great with a green salad and maybe some corn on the cob for a fresh summer meal.
So "Bah Humbug" to those mixed kebab naysayers!
Hugs,
Mameekosan
I've always read that you shouldn't mix ingredients in Kebabs. But what fun is it to put chicken on one skewer and then onions on another and then green peppers on a third? They don't look very appealing and you can't serve them that way. Anyway, I ignored the pure single food on a skewer philosophy and tried these skewers 2 ways and "hey" they were pretty good.
Assemble all the ingredients and then skewer away.
Kebab #1 - Chicken + Green Pepper + Zucchini + Mango or Pineapple
1 pound chicken breast cut into 1 1/2 square pieces
Marinate the chicken in the following while you cut up the rest of the ingredients
1/4 cup olive oil
2 teaspoons grated lemon zest
Juice from one lemon
1 teaspoon fresh herbs (basil, oregano, parsley, or thyme)
1 teaspoon salt
1/2 teaspoon pepper
2 green peppers, seeded and cut into 1 to 1 1/2 inch squares
1 zucchini cut into 1/2 inch slices
1 mango or 1/2 pineapple cut into chunks (Make sure the mango is on the unripe side)
The chicken should marinate for about 15 minutes, but that's about the time you'll need to prepare the rest of the ingredients. So, now it's time to assemble. I usually use metal skewers. They work fine, I can reuse them and they don't need to be soaked like the bamboo ones. This should make 6 or 7 skewers. Don't crowd the ingredients and try to make all the skewers pretty even.
I cooked these on the grill, but you can probably do them under the broiler. Cook one side and turn to cook the other. Don't burn them, it's not healthy.
Kebab #2 - Pork + Onion + Mushrooms + Green Pepper
1 pound boneless pork loin, cut into 1 1/2 inch cubes
Marinate it in:
1/2 cup plain yougurt
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon paprika
While the pork marinates, prepare the following:
2 large onions, cut into wedges and separated
1 pound mushrooms, washed
2 green peppers, seeded and cut into 1 to 1 1/2 inch squares
Assemble as above. I also cooked these on the grill. These go along great with a green salad and maybe some corn on the cob for a fresh summer meal.
So "Bah Humbug" to those mixed kebab naysayers!
Hugs,
Mameekosan
Fish with Prosciutto and Potatoes - Part 1
Hi,
This is a recipe that has become one of my go-to's. Since I have to go to the store to buy the fish, I just have to remember to also get the thinly sliced prosciutto. I also have to make sure that I have green onions, parsley and potatoes. This dish heats up well and also leftovers can be transformed into a delicious fish chowder in a matter of minutes.
Preheat oven to 450 degrees. If you have some available, line a 11 x 17 inch glass baking dish with parchment paper. The parchment paper will make clean-up quick and easy.
Olive oil
3 large Yukon Gold potatoes (I have also used red potatoes or even Idaho potatoes), very thinly sliced
salt and pepper.
Splash 2 or 3 Tablespoons of olive oil onto parchment paper or into the baking dish. Put half of the potatoes in a thin even layer, turning the potatoes to evenly coat with oil. Sprinkle with salt and pepper. Spread the second half of the potatoes in pan, sprinkle with salt and pepper, and a bit more oil to lightly cover potatoes. You don't want the potatoes swimming in oil, but don't be skimpy. Roast the potatoes in the oven for about 30 minutes or until the potatoes start to brown around the edges. In the meantime, get the fish ready.
~2 pounds of white fish filet (I often use Tilapia because it's cheap also I've used hake or cod)
If I use Tilapia, I cut the filet into two pieces along what seems to be the center. If I use Hake or cod, I cut the filet into 4 or 5 inch pieces.
Sprinkle the fish lightly with oil.
~8 slices or thinly sliced prosciutto (I ask for the cheapest, which is usually the domestic prosciutto)
Wrap each piece of fish with a slice of prosciutto. Hopefully, it will work out and there will be one slice for each piece of fish. When the potatoes are done, remove the pan from the oven and carefully place the fish wrapped in prosciutto on the potatoes. Give a final sprinkle of olive oil. Bake for 20-30 minute.
4 green onions thinly sliced
1/2 cup fresh parsley chopped
I like to add the green onions and parsley just a bit before the fish is done, so that the onions and parsley heat through but not enough for them to get wilted. The fish will be done when firm to the touch.
This is a great dish to serve with a green salad. Since it includes potatoes you don't have to do much else. And don't forget to save a couple pieces of fish and some potatoes to make the fish chowder. I'll post that recipe in Part 2.
Hugs,
Mameekosan
This is a recipe that has become one of my go-to's. Since I have to go to the store to buy the fish, I just have to remember to also get the thinly sliced prosciutto. I also have to make sure that I have green onions, parsley and potatoes. This dish heats up well and also leftovers can be transformed into a delicious fish chowder in a matter of minutes.
Preheat oven to 450 degrees. If you have some available, line a 11 x 17 inch glass baking dish with parchment paper. The parchment paper will make clean-up quick and easy.
Olive oil
3 large Yukon Gold potatoes (I have also used red potatoes or even Idaho potatoes), very thinly sliced
salt and pepper.
Splash 2 or 3 Tablespoons of olive oil onto parchment paper or into the baking dish. Put half of the potatoes in a thin even layer, turning the potatoes to evenly coat with oil. Sprinkle with salt and pepper. Spread the second half of the potatoes in pan, sprinkle with salt and pepper, and a bit more oil to lightly cover potatoes. You don't want the potatoes swimming in oil, but don't be skimpy. Roast the potatoes in the oven for about 30 minutes or until the potatoes start to brown around the edges. In the meantime, get the fish ready.
~2 pounds of white fish filet (I often use Tilapia because it's cheap also I've used hake or cod)
If I use Tilapia, I cut the filet into two pieces along what seems to be the center. If I use Hake or cod, I cut the filet into 4 or 5 inch pieces.
Sprinkle the fish lightly with oil.
~8 slices or thinly sliced prosciutto (I ask for the cheapest, which is usually the domestic prosciutto)
Wrap each piece of fish with a slice of prosciutto. Hopefully, it will work out and there will be one slice for each piece of fish. When the potatoes are done, remove the pan from the oven and carefully place the fish wrapped in prosciutto on the potatoes. Give a final sprinkle of olive oil. Bake for 20-30 minute.
4 green onions thinly sliced
1/2 cup fresh parsley chopped
I like to add the green onions and parsley just a bit before the fish is done, so that the onions and parsley heat through but not enough for them to get wilted. The fish will be done when firm to the touch.
This is a great dish to serve with a green salad. Since it includes potatoes you don't have to do much else. And don't forget to save a couple pieces of fish and some potatoes to make the fish chowder. I'll post that recipe in Part 2.
Hugs,
Mameekosan
Tuesday, September 4, 2012
Easy Chicken Stock - Roasted Chicken Part 2
Hi,
I have been reminded that I never did circle around to write about taking the roast chicken carcass and turning it into delicious and cheap stock. So here it is. Also, if when you are cooking and you end up with chicken bones or small bits of chicken, I just throw them in a bag and freeze them for when I make stock.
1 roasted chicken carcass (Also any leftover chicken bones that you may have frozen)
Break up the carcass. Add any leftover bones or drippings scraped from the roasting pan, into a large stock pot, large enough to hold chicken and water to cover.
1 large onion, peeled and cut in half
2 carrots
2 bay leaves
if you have any fresh herbs such as parsley or thyme, they can be added as well
1 bouillon cube (I know that some people may not like this, but I usually add just one cube)
Add the above ingredients to the pot and add water to cover. Bring just to boiling and lower temperature to low, so that the water is hot, but not enough to boil. Skim the gunky stuff that forms on the surface. Cook for at least 2 hours and as long as 4. Add water if necessary. Adjust to taste with salt and pepper.
Strain the stock through a strainer. I usually divide the stock into small containers and freeze. It's great to have stock on hand for soup.
Hope you can stock up on stock! (sorry for the pun)
Hugs,
Mameekosan
I have been reminded that I never did circle around to write about taking the roast chicken carcass and turning it into delicious and cheap stock. So here it is. Also, if when you are cooking and you end up with chicken bones or small bits of chicken, I just throw them in a bag and freeze them for when I make stock.
1 roasted chicken carcass (Also any leftover chicken bones that you may have frozen)
Break up the carcass. Add any leftover bones or drippings scraped from the roasting pan, into a large stock pot, large enough to hold chicken and water to cover.
1 large onion, peeled and cut in half
2 carrots
2 bay leaves
if you have any fresh herbs such as parsley or thyme, they can be added as well
1 bouillon cube (I know that some people may not like this, but I usually add just one cube)
Add the above ingredients to the pot and add water to cover. Bring just to boiling and lower temperature to low, so that the water is hot, but not enough to boil. Skim the gunky stuff that forms on the surface. Cook for at least 2 hours and as long as 4. Add water if necessary. Adjust to taste with salt and pepper.
Strain the stock through a strainer. I usually divide the stock into small containers and freeze. It's great to have stock on hand for soup.
Hope you can stock up on stock! (sorry for the pun)
Hugs,
Mameekosan
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