Geography, History and a Recipe

According to Southern rules I am a Yankee in that I am from "above the Mason-Dixon line." But really I consider myself from the Midwest. You can argue this point all you want but I have done my research! The Mason-Dixon line does NOT extend west of PA. That being said, I am not sure why it is called Mid WEST because more than half of the Midwest states fall in the Eastern half of the United States. But I digress...badly!

Long before the word "slider" became so mainstream...There was White Castle. The king of all Midwest (though you can get them in NY and New Jersey along with a few NON Midwest states), late night, especially after drinking, regret it in the morning foods. When we travel "back home" to Indy that is usually one of the first places we go. Sometimes we even pick them up on the way into town. Even if we are just there for a few days we often have them several times. Let me tell you we LOVE our White Castle!

Now I know that you can buy them frozen in the grocery store and I do give in to the craving occasionally and buy them. They are not bad ... but not the same. One thing they don't have is dill pickle slices, which in my opinion is essential. My Son, however (Mr. Eats nothing Green) will argue that point.

Years ago I made a "White Castle" Sloppy Joe using Cream of Onion soup but I cannot seem to find that anymore. I did a little research and found this recipe on Recipezaar. Yes, I know this is far from Gourmet cooking but its quick, easy and actually quite tasty. Its not the real thing but it sort satisfies my craving.

"White Castle" Sloppy Joes

• 1 1/2 lbs ground beef
• 1 cup finely chopped onion
• 2 Tbs flour
• 1 Package dried onion soup mix
• 1 cup hot water
  

Brown ground beef with onions. Drain fat. Stir in flour. Dissolve soup mix in hot water and add to meat. Simmer for 10 mins.

Place meat mixture on bun and top with cheese and dill pickles if desired.

Always a Yankee

I have lived in the South for most of my adult life (GA for 5 yrs and here for 13) and I have adopted many Southern customs but for New Years my Yankee roots are showing.

I know that here in the South most people eat Collard greens or Black eyed peas for luck on New Years. But in Indiana cabbage is the traditional "lucky" food for the New Year. My family usually makes a Corned Beef and Cabbage Soup to get our dose of luck. But this year I thought I would try something a little different.

I started perusing my usual recipe sites looking for a recipe containing cabbage and the very first thing I came across was Stuffed Cabbage. Mmm, simple flavors. Tomatoes, ground beef, rice and of course Cabbage. Perfect!

The most difficult part of this dish is separating the cabbage leaves. But this task is simple with just a pot of boiling water. Bring large pot of water to a boil. With a sharp knife remove the core of the cabbage leaving the rest of the cabbage intact. Once water is at a full boil drop in head of cabbage. With a pair of tongs begin carefully coaxing off leaves one a time and remove from water. At this point leaves should be just flexible enough for rolling. You do not want to actually cook the cabbage otherwise it will be be flimsy and tear when you are rolling. I promise, it sounds way more complicated than it is.

Simple Stuffed Cabbage

8 whole cabbage leaves

1lb ground beef

1cup cooked rice

1-8oz can tomato sauce

1-15oz can tomato sauce

1/2 cup chopped onions

1/4 cup chopped green peppers

2 tsp minced garlic

2 TBS Brown sugar

1/2tsp Allspice

Salt and pepper to taste

In a large skillet brown ground beef along with onions, peppers and garlic. Drain well. Combine ground beef and 8 oz can of tomato sauce. Season with salt and pepper to taste.

Place approx 1/2 cup of ground beef mixture into the center of each cabbage leaf. Fold 1/2 of leaf over meat and tuck in ends. Roll the rest of the way up and place each one seam side down in 8x8 baking pan. (spray pan with cooking spray first) Mix together remaining tomato sauce, brown sugar and allspice. Pour sauce over cabbage rolls. Cover tightly with foil. Place in the oven for 45-55 mins. (45mins for cabbage that is al dente longer for softer cabbage) Uncover and spoon sauce over rolls once or twice during baking.

A Hunger For Reading

Though cooking is my number one passion, reading comes a very close second. Of course, the two are often combined. Because of this I have learned that though I love bookstores they are quite a dangerous place for me to visit. Dangerous to my wallet that is! Between my love of reading (anything and everything) and cookbooks I could spend a small fortune in a very short period of time.

I am always reading a book (often 2). I keep one under my pillow to read myself to sleep (occasionally that bites me in the butt when I get to the climax of a book and can't put it down) and one in my bag at work for rare moments when we get some down time. I sometimes keep magazines, especially cooking magazines (or gossip rags...shhh don't tell anyone) in the car for times when I have appointments or have to wait for anything (I am very impatient and if I have something to read I don't get as irritated).

I have come to the conclusion that spending $8-20 (often more for cookbooks) on a book that I often finish in a week (or less) when I can get used books for a fraction at Edward McKays is kind of extravagant. I am just as happy reading a book someone else has read as I am reading a brand new one.

As far as cookbooks are concerned, unless I find one that is just chock full of recipes that I like or has a theme that I use a lot ( My Perfect Party Cook Book is my bible) buying new ones is not very frugal. I can find a recipe for most anything somewhere on the Internet.

Magazines? Well I have a friend who subscribes to Food and Wine and she passes them on to me when she is finished and the bookstore does not seem to mind me paging through theirs while I enjoy a cup of coffee. I just have to leave my credit card at home.

There is one other alternative. The Library. The only problem I have with that is ummmm... Returning the books. I recently went to the library after a long hiatus. Why would a person who loves reading so much shun the library? Perhaps it was the $30 of overdue fines I had.(blushing) BUT, I am happy to report that I have cleared that all up and I am once again welcome at the library.

What does any of this have to do with cooking? Well, a few weeks ago when we had a rare slow day in EMS we decided to make the library our base station (it is right behind the Fire Dept). I was flipping through a copy of Cooking Light and came across an interesting recipe for Thai Coconut Curry Shrimp. But as fate would have it we got a call and I had to hurry out to "save a life".

As often happens, we never got another break that day So I never made it back to the library to copy the recipe When I got home I looked up the website and was very pleased to find the recipe with no problem. I was even more pleased when I tried it. It was really quick and really good.

I have made it twice now and I am adding it to my regular repertoire. The first time I made it exactly more or less just as it was written. The second time I was serving the shrimp over pasta and wanted a bit more "sauce" so I doubled everything (and used a lot more curry) except the oil and shrimp and onions. it was not quite as "light" but it was delish seved over a bed of angel hair pasta. This is the recipe as originally printed in Cooking Light.

Thia Coconut Curry Shrimp

1 teaspoon canola oil

1/2 cup chopped onion

1/4 teaspoon red curry paste (such as Thai Kitchen)

1 teaspoon sugar

12 ounces large shrimp, peeled and deveined

1/3 cup light coconut milk

2 teaspoons fish sauce

1/4 cup chopped green onions

1 tablespoon chopped fresh basil

Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.

Makes 2 servings, 1 cup each.

Nutritional Information as provided by Cooking Light

Calories: 255 (26% from fat)

Fat:7.4g (sat 2.6g,mono 1.8g,poly 1.9g)

Protein:36.1g

Carbohydrate:10.2g

Fiber:1.1g

Cholesterol:259mg

Iron: 6mg

Sodium:740mg

Calcium:111mg

It's Lurking Everywhere

I have come across a new cooking challenge. My friend Evie, has recently been diagnosed with Celiac disease. For those of you not familar, people with Celiac cannot eat gluten. Gluten is found in... OHH, just about EVERYTHING! I am exaggerating of course but when you add on allergies to Eggs, Dairy and Soy to that (which many of those to include my friend, with Celiac are also allergic to) it really becomes quite exasperating.

I found this diagnosis appalling. I considered how devastated I would be if I received such a diagnosis. What it would mean to me, as a person whose very being revolves around food and cooking. Though this reaction definitely conveyed my deep felt empathy to my friend it was not one that was constructive or supportive and I was ashamed of myself. So, I set out to educate myself and to learn to feed my friend.

The information that I have taken in over the past couple of weeks has been immense and overwhelming. I have many times gotten excited about a recipe only to be shot down by a realization that a single over looked ingredient had an offending agent in it. Oh and don't forget "cross contamination"

This weekend we were celebrating her "White Coat" Ceremony from PA school. This is the point of PA school where you have finished the class room education, begin your real world education and actually begin treating Patients (under supervision). A pretty big deal and I was EXTREMELY happy for her. Of course celebration to me ... means food!

I spent the week planning a menu that was about 90% gluten, egg, soy, dairy free. I wish I could say it ALL was a great success.

The good news, People with Celiac can eat all Meat, fruit. veggies and rice. So that was not a problem.
I marinated both Chicken breasts and Skirt steak (separately of course) in a marinade that I have posted here in the past. It's a tasty marinade and though I didn't manage to get a picture of it. I will post the recipe for you again.

Margarita Chicken Marinade
("Perfect Party Food" cookbook)

1/4 cup olive oil
1/2 cup OJ
1/4 cup lime juice
1/4 cup gold tequila
1/2tsp ground cumin
1canned chipotle chile in adobo sauce
1/4 cup fresh cilantro

Place all ingredients in blender and blend until smooth. Place chicken and marinade in ziplock bag and let marinate in Fridge for at least 4 hr. or overnight. Makes enough marinade for about 12 chicken breasts. Broil or grill chicken until juices run clear Garnish with fresh cilantro and slices of lemon, lime and orange.

My peach-mango Hemp milk "Ice cream" on the other hand ...ummm NOT such a success. It would not get thick even after spending a couple hours in the freezer. At best, it was sort of Peach smothie. Today when I took it out of the freezer it had finally froze ... SOLID! LIKE A BRICK! The flavor on the other hand wasn't all bad. My friend said it tasted sort of like peach cobbler. This one is going to take a little more experimentation.

As far as the remaining 10 percent of the menu ... well that went a little better. I have decided that pretty much ANYTHING wrapped in bacon will be loved. Honestly, I think that I could wrap cardboard in bacon and everyone (especially men) would gobble it down and beg me for the recipe. Evie's fiance John and my friend Ross were terribly disappointed when I told them we would NOT be having Sweet Chili Chicken Bites. but that disappointment was short lived when I served This....


I saw a version of this originally on Food Network. I think Bobby Flay did it but I could not find that recipe so I searched Recipezarr and found this one. I made some very minor adjustments in the preparation but not the ingredients. Prepping the peppers (try saying that 5 times fast) is a little tricky and time consuming but TOTALLY worth it. I would advise using gloves and for heavens sake DON'T touch your eyes or nose while prepping them.

Bacon Wrapped Stuffed Jalapenos
16 ounces cream cheese, room temp.
4 large garlic cloves, minced
1/4 cup finely chopped sun-dried tomato
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon coarse sea salt (to taste)
1 LB bacon
20 large jalapeno peppers (as large as possible)
About 40 toothpicks, soaked for about 15 minutes in water

Mix cream cheese, garlic, tomatoes, cilantro and salt together and place in a large ziplock bag with one corner snipped off (or in a pastry bag).
Make a T shaped incision in pepper severing the core at the top but not cutting off the stem. DO NOT cut pepper all the way through. With a small sharp knife (I actually used a grapefruit spoon which worked pretty well) scrape out seeds and membranes. The cleaner you make the inside of the peppers the more mild it will be. If you like a little heat then leave a bit of the membrane and seeds. If you like them FIREY the you could just loosen the membrane to allow room for the. filling (Removing/leaving some of the membranes and seeds gave them a nice little kick).

Pipe cream cheese mixture into each pepper. As tempting as it is DO NOT over fill You want the pepper to close up nicely without the cheese oozing out.

Starting at the top of the pepper wrap the bacon around it securing with a couple of tooth picks. Cover as much of the pepper as possible and sort of stretch the bacon to make it snug (room temperature bacon is easier to work with).

Place peppers on a hot grill for 10-15 min turning frequently until bacon begins to crisp and pepper is a bit charred.

Remove from grill and let cool for 5-10 min. These can also be served room temperature and the original recipe says they are good cold (no way that they would last that long with my friends)

Note: less expensive bacon works better than premium or center cut. Think thin and pliable.
These also could be placed in the oven at 450 degrees for about 10 min but I think the smokiness of the grill definitely adds to the flavor.

Play Time Over

So I am back from Vacation. I had a great visit with my friend in Virginia but was ready to come home. I am sure that it did not have ANYTHING to do with the fact that she has 4 children between the ages of 1 and 8. Not that I don't adore them, but at one point I looked at her smiled and said. "You know, this time next year I will be sending my youngest off to college." I can't repeat her reply here, but use your imagination. I am sure you will be close.





My computer, after spending a week in the hospital with a bill to reflect that (I know Franco, you can build me a new one) is finally up and running again. Sigh of relief. Though I have a love/hate relationship with it...I missed my "stuff" I not only was not able to get to my files and pictures to properly write this blog. I found that I am very dependent on the computer in my day to day cooking. I swear, I cooked before I had one but for the life of me I cannot figure out how. Cookbooks you say? How Archaic!

But I promised you something tasty when the world was right again. (OK, well perhaps just back to my twisted norm) and I am here to deliver.

This is a take on a Rachel Ray recipe that I have made several times. You may have noticed pictures of it on the edges of other dishes I have made for you but I have never actually posted this particular recipe and I am not sure why because it is really VERY good and pretty healthy as long as you use the cheese judiciously. Her original recipe was a meatless dish. I have done that as a side dish and it was very good: but, for a main dish, I like to add cooked shredded chicken.

Don't be afraid of the Pablano Peppers once the seeds are removed they are not hot at all. If you are still timid you could just as easily use Bell Peppers instead. Feel free to spice this up with more (or less if you like) Jalapeno.

Charred Chili Relleno
4 large poblano peppers
3 cups frozen corn kernels
2tablespoons vegetable oil
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatoes, drained well
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano,
Salt and freshly ground black pepper

1 lime zested and juiced
1 cup shredded Cheese (I used a cheddar-jack blend)
1 cup cooked shredded chicken (optional)
Place poblanos under broiler or on hot grill and char (turning over half way through) about 15 minutes.

Defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Add shredded chicken (if using) Cook another minute or 2 then turn pan off.

Sprinkle the lime juice and zest over the corn mixture.

Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper until cheese is bubbly and beginning to brown.

Thai Thai Again

Today's post was inspired by my abundance of Basil which is definitely a good thing because I LOVE basil!

I was looking for a recipe that called for a healthy amount of basil because the more you harvest your basil the better it grows and in case you didn't catch it before, I LOVE basil! Like I mentioned in a previous post, if you don't regularly snip it off it will begin to flower and then will go to seed and it's down hill from there. It will also get tall and lanky which you don't want either.

I found this recipe on Recipezaar and it is SUPER simple and very very tasty. I am excited to share this recipe with you because with the exception of just a few basic ingredients you can change just about anything in this recipe to suit your taste or ingredients you have on hand and honestly I don't think you could make it taste anything but wonderful. This goes together in minutes and I am not exaggerating one bit. It has taken me this long to post this for you because I made it 4 times before I managed to get pictures of it (which by the way do not even begin to do the flavor justice). It gets gobbled up THAT fast!

I am going to Post the recipe for you as it was written and then I will tell you all of the variations that you can make though I strongly encourage you try anything that sounds good to you.

Thai Chicken Fried Rice with Basil - Kao Pad Krapao

SERVES 2 -3

2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon chopped fresh Thai red chili peppers
8 ounces boneless skinless chicken breasts, cut into bite-size pieces*
2 cups cold cooked rice
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons chopped shallots
1/3 cup Thai holy basil (regular basil ok)
1 tablespoon chopped fresh cilantro

In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked.
Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve.
If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.


The variations are nearly endless. First of all, I used quite a bit more basil than this recipe called for probably more like 1 cup. I also cut my chicken into a very small dice (1/4 inch). If you do this when the chicken breasts are still partially frozen it is quick and easy. I prefer Tamari (over regular soy sauce)which is a strong dark soy sauce, but becareful because it has a bit more of a salty flavor you may want to adjust the amout.

I have replaced the chicken with ground beef. I have replaced the thai chilli peppers with 1 TBS of red chilli flakes. I have made it without any peppers at all (for my wimpy daughter) and I have made it without the cilantro (it was fine but I would recomend using it because it adds another layer of flavor). Using ground chicken or ground turkey would make this dish come together even faster.

For the pictures I put it into Endive leaves and that makes for a nice presentation and would make a great Hors d'oeuvre. My friend Savanna suggested using it in a lettuce wrap either with or without the rice (which I am going to try soon). I think it would also be great in a fresh spring roll (maybe even bulked up with a bit of shredded nappa cabbage).

My point is, make this however you like.Just make it. I promise, you won't be sorry!

I WANT To Be a Rebel

I know that a lot of people don't care for Rachel Ray and personally I could live without quite SO MUCH of her around. I have to admit though, she was the one who really turned me on to The Food Network. This was before cooking and celebrity chefs and what not became so trendy. I don't consider myself a nonconformist but I hate to feel like I am following the masses. I want to believe that I am doing (or can do) something that not EVERYONE else is doing. So I find it frustrating when I find something I like or I am good at and then suddenly everyone else is doing it too. I want to feel special ...sigh!

ANYWAY! Once again I have gotten off track. Regardless if Rachel Ray is annoying or over exposed I have really learned tons of things from her. If you ever watch her she often reminds you that lots of what she does is just a basic method for making something and it is easy to make it your own. Hopefully without being quite so annoying, my cooking style is pretty similar to hers. No measuring, little baking, a few convenience foods mixed in with really fresh stuff where it counts and though I think her stuff takes a bit more than 30 minutes for the average cook, I prefer meals that do not take an extraordinary amount of time to make.

This dish is the first thing from Rachel Ray that I ever made. I follow her original recipe pretty closely because really it is super easy. The only substitution that I make is sometimes I replace the Pancetta with bacon. It is a dish that easily can be made in 30 min and it's really filling and quite tasty! I was surprised at the texture of the escarole after cooking it keeps just enough crunch to give it a great texture!

The only part I find difficult is the garlic chips which are extremely easy to overcook and then become bitter. But I would definitely NOT leave them out they give this dish that little extra something that makes it special. Just cook them on very low heat, watch them VERY closely and remove as SOON as they get a hint of color.

Spaghetti with Pancetta, Escarole and Garlic Chips Recipe courtesy Rachael Ray

1/2 pound dried spaghetti
Salt
3 tablespoons extra-virgin olive oil
1/4 pound thickly sliced pancetta, chopped
6 to 8 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
2 large heads escarole, washed and drained, roughly chopped
3/4 cup chicken stock or broth, eyeball it
1 lemon, zested and juiced
Freshly ground black pepper
3 tablespoons butter
1/3 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table


Fill a large pot with water, bring to a boil and salt the water. Add the pasta and cook to al dente, with a bite to it.
While the pasta is working, heat a large skillet over medium heat with the extra-virgin olive oil, 3 turns of the pan. Add the pancetta and cook until crisp, about 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a paper towel lined plate to drain. Ser aside. Turn the heat on the pan back to low then add the sliced garlic and cook until golden brown, 4 to 5 minutes. Remove the garlic chips from the pan to drain alongside the crispy pancetta, reserve. Turn the heat up to medium again, add the crushed red pepper flakes and cook for 30 seconds. Add the roughly chopped escarole, tossing to wilt it in the flavored oil and wilting it into the pan in stages. Once all the escarole has fit into the pan, add the chicken stock, lemon juice, salt and pepper and cook for 2 minutes.
Drain the hot pasta well and add it to the escarole pan. Add lemon zest and toss to distribute. Turn the heat off and add the butter and cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table.

Notes: I also skipped the butter (though inadvertently) I can see where it would add great flavor but I did not really miss it.

How To Be The Perfect Houseguest

This past weekend was jam-packed and playing catch-up this week has been the reason I have yet to write about it. I woke up Fri afternoon after just a few hours of sleep (been on night shift) and never stopped till Sunday evening when I fell into bed thoroughly exhausted. I am pleased to say that all of the craziness was purely fun! The highlight of the weekend was an overnight trip to Raleigh which included shopping, cooking for my friends and a night at a "real" night club for nonstop dancing! (Fayetteville is trying, but we still don't have comparable nightlife here)


Just like a posh hotel, only better


My friend Josh was an AWESOME host and it was my pleasure to cook dinner for him and my other friends (new and old) in appreciation for that. Nothing is better than enjoying a meal with friends and at someone's home is way more relaxing and intimate than a restaurant. I hate that I did not think to take some pictures of us eating but here we are dancing the night away.


The dish I decided to make is not very fancy but it has an unusual "can't quite figure it out" flavor that is much different from my usual (Mediterranean inspired) style. Though it does not photograph all that pretty, I assure you the flavor makes up for it. I served it with a plain brown rice and Balsamic roasted green beans. It was a hit and the perfect beginning to our evening on the town. I stuck pretty close to the recipe ( I will have to admit I don't remember from where originally got it) The few minor changes I made were just due to things I had on hand so I am going to post the recipe just as it was written.
Don't be scared of the jalapeno with the seeds removed it does not make this dish spicy at all. It just adds another layer of flavor to the dish. Of course if you like spicy then feel free to up the jalapeno.


African Chicken in Peanut Sauce
Adapted from "The Oprah Magazine Cookbook"
Serves 6
Spice Rub:
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 1/2 teaspoon chopped garlic
1 1/2 teaspoon onion powder
3/4 teaspoon ground cayenne pepper

Chicken:
4 pounds bone-in chicken pieces, skin removed
3 tablespoons vegetable oil

Peanut Sauce:
1 small onion, finely diced
1/2 red bell pepper, seeded and finely diced
1/2 green bell pepper, seeded and finely diced
1 medium carrot finely diced
1 garlic clove, minced
1 teaspoon finely diced and seeded jalapeno chili
4 cups (32 ounces) chicken broth
1/2 cup smooth peanut butter
1 tablespoon tomato paste
1/2 tomato, seeded and diced
1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon peeled, grated fresh ginger
1/2 cup well-mixed coconut milk
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper

1/4 cup chopped parsley, for garnish

1. Stir together the spice rub ingredients and rub onto chicken pieces.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Working in batches, add half the chicken and brown on all sides, taking care not to burn the spices. Transfer browned pieces to a platter and set aside. Brown remaining chicken and transfer to platter.

3. With a paper towel, wipe skillet dry; then add remaining 2 tablespoons oil. Add onion, red and green bell peppers, carrot, garlic, and jalapeno chili. Cook until vegetables are soft, about 5 minutes. Add chicken broth and simmer until reduced by half, about 20 minutes. Reduce heat to medium-low, stir in remaining sauce ingredients, and simmer 2 minutes. Return browned chicken to skillet. Cook 25 to 30 minutes, or until chicken is tender and cooked through, stirring frequently to prevent sauce from sticking. Turn chicken pieces over midway through cooking time. Garnish with parsley.

Flavor of the Week

I have a new favorite food! Next week I will probably have another new "favorite food" and likely another one soon after that. I just love to try new stuff! When I try something I like there is probably a pretty good chance I will eat it again very soon and I wouldn't be surprised if few days later (sometimes even the next day) I eat it a third time.

Some of the reasons that this is my new favorite food are:
1. It is healthy and pretty low in calories which means I can eat a LOT of it. (this always makes me happy).
2. It has bold spicy flavors.
3. It is really yummy! (the most important thing)

So this new obsession started about a week ago when I went to my favorite Thai Restaurant and ordered the Thai Beef Salad. One bite and I was in LOVE! (perhaps it was only lust, but regardless...) I asked the owner what was in the dressing and more importantly did it have much oil? She told me it had NO oil! OK, that just made it 10 times better!

Two days later I was craving Thai Beef salad again. I arranged my entire afternoon around picking up one on my way to work that night. But when I called the restaurant to place the order (perfectly timed to swing by on my way to work) they told me that there was an hour and 30 min wait for orders! WHAAAAT? You are kidding me? On a Thursday night? This did not make me happy! I tried again Fri night and was told that it would be 45 min. Still not fitting into my schedule.

It seems my favorite Thai Restaurant is suddenly lots of peoples favorite Thai restaurant. They have always been busy but never THIS busy! So, out of necessity and my cravings, I began a search for a recipe.

So the main elements of all the recipes was Lime juice, and spice. What I liked about this particular recipe was that you actually marinated the meat in some of the dressing. Many of the recipes didn't marinate the beef at all or had a different marinade for the beef. Does it taste like the restaurant? Well, not exactly and I am not quite sure what is different (I will have to eat it there again to figure it out) but it is still really good. One thing I do like better about making it at home is that (at the restaurant) it is made with just iceberg lettuce which is NOT my choice of lettuce. So making it at home give you the opportunity to use more flavorful (and more nutritious) greens.
If you have never had Thai food be warned, it is H-O-T! I used 2TBS of Sriracha (hot chili sauce) I have changed that in the recipe to 1TBS because my mouth and Lips were ON FIRE! Now, I am not a wimp when it comes to spicy stuff. I like things hotter than the average person so I would recommend judicious use of the Sriracha if you are not big on spice. (but you need some spice otherwise it will not be the same dish) You could also substitute chili paste or red pepper flakes if you can't locate Sriracha. This is great served with white rice (preferably the sticky kind like you get at Asian restaurants). The rice is also good for cooling down your mouth down!

Thai Beef Salad
1/2 cup fresh lime juice
1/4 cup choppedfresh cilantro
2 tablespoons brown sugar
2 tablespoons Thai fish sauce
2 tablespoons Rice Vinegar
1 tablespoon Sriracha or chili paste
2 garlic cloves, minced

16 oz flank steak, trimmed

1 1/2 cups sliced red onions
4 plum tomatoes, each cut into 6 wedges
6 cups lettuce/greens
1 large cucumber peeled and cut into large chunks


Wisk together first 7 ingredients together to make dressing. Place steaks and 1/4 of dressing in a zipper type bag and let stand for 1 hr. Broil or grill steaks until med-rare. Let steaks rest for 5 mins and slice as thinly as possible. Arrange Greens, cucumbers, onions and tomatoes then top with beef slices. Pour remaining dressing over top. Toss before serving.

Serves 2 (with some left over steak unless you really pile it on)

The Sandwich without a Soul

I could TOTALLY be a Vegetarian! If only it wasn't for that "you can't eat meat" rule. I could be a part time vegetarian. Say 5 out of 7days, maybe 4 out of 7 if you count fish/seafood as meat although I was told fish don't count because they don't have souls (really? Fish don't have souls? Hmmm). Someone else says you can't eat anything with eyeballs...some seafood does not have eyeballs. What do eyeballs have to do with it anyway? UNLESS they are referring to "the eyes are the window to the soul." Does this mean if you don't have eyes you don't have a soul?

OK, OK, I don't want to get in to a theological discussion here. All in jest, I promise! I get Vegetarianism. I respect those who are Vegetarians. I just choose not to practice it (at least not full time) even though I do have a smidgen of guilt about the treatment of animals. I LOVE ,LOVE, LOVE, Veggies but I can't give up a nice juicy steak once in a while and chicken is a staple in my diet. The other thing about a vegetarian diet is though I love vegetable dishes. You have to work a lot harder to make them satisfying as a main dish without even talking about trying to maintain a nutritionally balanced diet. Not an impossible task but it takes time and I don't always have that extra time.

But I digress! This time of year I begin getting excited by the increase of lovely (and hopefully more economical) produce that just gets better and better as we move towards summer. I was beside myself today when I went into the store and saw that wonderful tender young asparagus. I have SO been waiting for that! But, what I went there for was Portebello Mushrooms to make Portebello burgers. Now, I am no way trying to substitute this for a thick juicy (preferably a little rare though I know that is supposed to be a no-no) hamburger. I just REALLY like grilled Veggies!

This is very simple and you can pick and choose what ever veggies you like. This was lunch today for myself and my friend Savanna who could be my twin when it comes to food preferences (aside from her bacon aversion and allergy to nuts).We enjoyed this and I hope you will also!

Souless, Eyeball free Grilled Sandwiches

1/2 cup Balsamic Vinegar
1/4 cup Extra Virgin Olive oil
2 cloves garlic minced
3 TBS minced Fresh Rosemary
3 TBS minced Fresh Thyme
1/2 tsp salt
Fresh ground Pepper to taste

4 large Portebello mushrooms (bun size)
1 small eggplant
1/2 each red,yellow, green peppers
1 medium red onion
4 toasted Onion buns
4 slices Provolone cheese

Optional ( Do not grill)
Chopped sundried tomatoes
Chopped Artichoke hearts

Wisk together first 7 ingredients to make dressing/marinade and set aside. Remove stems from mushrooms and clean with a damp cloth. Place Mushrooms gill side up on a platter and spoon marinade (aprox 1 1/2 TBS each) over top allowing it to seep down into gills.(let marinade soak in while preparing remaining veggies). Peel eggplant and cut into about 1/2 inch slices. Cut top and bottom off of peppers, remove seeds and ribs then cut them lengthwise in quarters to make large flat chunks (so they won't fall through grates). Cut Onion into 1/2 inch (thinner will fall apart on grill) slices. Brush veggies with marniade. Brush inside of buns with marinade and set aside.

Place Mushrooms on med-hot grill, gill side up. Continue placing remaining veggies on grill (skin side down for peppers) Grill for 4-6 minutes until veggies begin to char. Turn Veggies over and cook for an additional 3-4 minutes. You want Veggies to maintain some of their crispness and not become too mushy.

Turn mushrooms gill side up and place a slice of provolone cheese on each. Place buns cut side down on grill.Begin removing remaining veggies to a platter. By the time you finish removing remaining vegetables the cheese should be slightly melted and buns nicely toasted. Slice peppers into thin strips and separate onion rings. Serve Veggies on a platter and allow each person to layer bun with veggies of their choice.

Notes: Place eggplant on the grill last and remove it first as it will cook the fastest. Pass extra balsamic vinegar, salt and pepper for those who like extra seasoning.

Retro-Style Chicken Casserole

Before you look at this recipe I want to assure you that I have not been brainwashed by Sandra Lee (Queen of short-cut cooking and being irritating). No, this recipe I got from Sandra Sue...AKA my Mother. This is a quintessential 1970s working mother's recipe. It's quick, easy, filling and tasty.

As a "foodie" I should be quite ashamed at posting this recipe I mean really, cream of mushroom soup? Processed CHEESE PRODUCT? Do you really consider this cooking? Well, depending on your definition maybe, maybe not but it was dinner on our table that I enjoyed eating so really, who cares? I also happen to harbor a deep affection for Velveta which makes the BEST grilled cheese sandwiches which I fondly refer to as Molten Lava Grilled cheese. Foodie snobs be damned, THIS is Yummy!

Molten Lava Chicken Casserole
(4-6 servings)

8 oz uncooked elbow macaroni
1 cup frozen baby peas
1 cup cooked chicken cubed or shredded
6 oz Velveta cheese cubed.
1 can cream of mushroom soup
1 cup chicken broth

Cook macaroni according to package instructions. Drain, mix with remaining ingredients. Place in a medium sized (8x8ish) casserole dish that has been sprayed with cooking spray. Microwave on high until cheese is melted through out (5-10 minutes) stirring once or twice during cooking.

Notes: I used lowfat cheese and fat free mushroom soup with great results. (Every little bit helps)
My mom (and actually I have been known to also) often used a can of chicken drained (similar to tuna which could also be substitued
You could bake this for about 15-20 mins in a 350 degree oven. In which case you could also top with some crushed cornflakes, breadcrumbs or if you REALLY wanted to go Retro crushed potato chips

Sandwich Artistry

I saw this on an episode of Everyday Italian months ago and thought it looked amazing! I had been looking for an opportunity ever since to make it. I finally did on the 4th of July. It was a HUGE hit and I have made it twice since then. One time was for friends who came over to discuss a menu for their Wedding reception. (Yes, I will be make that for their wedding). I also made it last week and took it along to Fayetteville after 5 for my friends and I to munch on while listening to the beach music. Again it was a hit. You can absolutely use whatever cold cuts and cheeses in it you desire. I used spinach in it because I thought it would hold up better than other lettuces. You could also try arugala if you don't like spinach but I just didn't mention it to anyone (my kids) who does not like spinach and they did not even notice.Though I am not crazy about olives the flavor of them in this is irreplaceable. My personal twist on this was the pesto which I think adds a great flavor to it. I think next time I might even layer some basil in with the spinach ...mmmmmm basil! The bread is also something that can be whatever you like. Round and crusty are pretty much the requirements for that. The secret to this recipe is that it MUST be made 8-24 hrs ahead, wrapped tightly and refrigerated. This lets all those yummy flavors soak into the bread.

Muffaletta

1lb round loaf of Sourdough bread
1/4 cup of Olive tampenade
1/4 cup pesto
Spinach leaves
4oz sliced swiss chese
4oz sliced provolone cheese
4oz pastrami
4oz ham
4oz tukey breast
Thinly sliced Red onions
Thinly slice roasted red peppers

Carefully cut off about 1/2 in off top of Bread. This will become the "lid". With you fingers hollow out the bread leaving about a 1/4 inch wall on bottom and sides. Mix together Tampenade and Pesto. Spread 3/4 of mixture over bottom , sides and "lid" of bread. Place a single layer meat, cheese, tampenade/pesto, peppers, onions and spinach. Continue to layer ingredients alternating types of cheese. Continuely press down on ingredients packing them very tightly into bread. Replace Top of bread onto loaf. Wrap sandwhich as tight as possible with plastic wrap (press and seal is great for this). Refigerate sandwhich for at least 8hrs. Cut sandwhich into 8 wedges immediately before serving.

New Toys

They say that the only difference in Men and boys is the price and size of their toys. I am not a man but I like toys too! OK, get your mind out of the gutter I am not talking about that kind of toys! Mine don't generally come with wheels, but there are some on my wish list that are pretty pricey. Like a new kitchen, island stove with grill top and convection oven. One of those hidden refrigerators that have different "zones" Granite counters and lots of other things I see on "Kitchen Trends" and " I Want that" Unfortunately unless I hit the lottery those are pretty much just pipe dreams.
But I did get some new toys for Christmas. One was a food processor and another was a Creme brulee set with a torch. I decided to play with my new toys today and used them to make dinner.

Menu:
Pork Tenderloin with Bourbon Plum sauce
Garlic-Truffle Smashed Potatoes
Steamed Veggies
Orange-Ginger Creme Brulee

Would you like to join me for Dinner?

Roasted Pork with Bourbon Plum Sauce

15 dried plums
1 1/2 cups beef broth
1 pork tenderloin roast
1/2 cup Dijon Mustard
2/3 cup brown sugar
1TBS brown sugar
1/3 cup bourbon
1 tsp dried sage
1 1/2 tsp dried thyme
Salt and Pepper to taste

In a small saucepan bring broth to a simmer and drop in plums let stand for aprox 30 mins. Trim roast if necessary, Rinse and Pat dry. Spread mustard all over roast then roll in brown sugar till well coated. Heat Oil in Dutch Oven. Brown Pork on all sides over medium heat. Strain off 1/2 cup of liquid from prunes and add to pan. Bring to a boil. Cover pan and bake at 350 degrees for 30 mins.
Remove from Oven and turn Roast over. Sprinkle sage and thyme over roast, Salt and Pepper to taste. Place Plums around roast. Return to oven and bake uncovered aprox 20 mins or until meat thermometer reaches 155 degrees.
Remove from oven. Place roast on platter and tent with foil. Allow to rest for 15-20 mins. Place prunes and liquid in food processor and Puree. Slice Roast on diagonal and spoon puree over top of roast.


I found a recipe for Low fat Creme brulee and tweaked the flavors to give it a little added interest. Let me tell you the aroma of the ginger, orange and vanilla bean heating in the milk makes you want to stop and drink it right there!

Low- Fat Orange-Ginger Creme Brulee

1/2 cup skim milk
1 Tbs cornstarch
12 oz can fat free evaporated milk
1/2 cup sugar
3/4 cup fat free half and half
4 egg yolks
1 vanilla bean

Zest of one orange
1tsp freshly grated ginger
2 tsp Grand Manier (or other orange liqueur)
3 Tbs sugar for topping

Preheat oven to 350 degrees. Place six 1 cup ramekins or custard cups in a large pan (I used my the bottom of my broiler pan).

In a medium heavy saucepan, combine fat-free milk and cornstarch. Mix until smooth. Add sugar and evaporated fat-free milk and stir until combined. Add grated ginger. Split vanilla bean down middle and add to mixture. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Remove from heat.Take out vanilla bean

In a small bowl, combine fat-free half & half with the egg yolks. Beat lightly. Add a small amount of the hot milk into the egg mixture while stirring. Pour the egg mixture into the saucepan. Add Grand Manier. Stir to mix.

Divide mixture into the 6 ramekins. Place pan with ramekins on shelf in oven. Pour hot water into the large pan to make a water bath for the custard. Filling until water is approx 1/2 way up ramekin. . Bake for 30 minutes or until custard is set. Remove ramekins from water bath. Refrigerate several hours or until completely cold.

When ready to serve, sprinkle 1 - 2 teaspoons of sugar on top of each ramekin. Using a small butane-fuel torch, heat sugar until it caramelizes and turns light brown. If you do not have torch place ramekins under broiler for a few mins watching carefully that sugar does not burn