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
Friday, September 14, 2012
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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