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Chicken and Vegetable Stir Fry

Mar 25th, 2009 by


I’d kind of forgotten about stir-fry for some reason, probably in large part due to my ginormous wok currently being stored in my playroom cabinets. This is a quick meal, and has a very unusual (for me) advantage of nearly no dishes for cleanup at the end of assembly. The sauce was quite flavorful, but if you’re trying to limit salt, definitely use a low-sodium soy sauce. You could also use almost any vegetables, fresh or frozen, this was just what was on hand in the fridge at dinner time.

Fish sauce is made from fermented fish, which at first hearing, sounds kind of gross. It is a staple ingredient in almost all Vietnamese and Thai cooking, and has historical use in China. I started using it in my Asian-inspired cooking, due to it’s prevalence in recipes.

5 skinless boneless chicken breasts, trimmed, sliced into thin strips

soy sauce

fish sauce

juice of one lemon

cumin

onion powder

fresh ground pepper

frozen mixed vegetables, defrosted

1 bunch fresh asparagus, trimmed and chopped in 1-inch pieces

1/2 white onion, sliced

hoisin sauce

Place chicken strips in a large bowl and cover with soy sauce, add 1 tbsp. fish sauce, lemon juice, 1 tsp cumin, 1 tsp onion powder, and 1/2 tsp pepper, stir. Let sit for 10-20 minutes, stirring occasionally.

Heat a wok on high heat, then add 2 tbsps canola oil. When oil is hot, add chicken to wok in a single layer, discarding any used marinade. Put lid on and cook until chicken is cooked through, turning occasionally. Add onions and asparagus. Cover and cook for 3 more minutes, then add other drained vegetables. Add 1 tbsp fish sauce, 1.5 tbsps hoisin sauce and stir. Cover and cook additional 5 minutes. Serve over brown rice.

Posted in asparagus, chicken, stir fry, vegetables | No Comments »

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Salmon Croquettes

Mar 23rd, 2009 by

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Canola oil has fallen victim to rampant internet rumors of toxicity. If you’ve been thinking it’s bad for you, check here or here. I use olive oil for most everything, except frying. Canola oil has a higher smoke point than olive oil and is significantly lower in saturated fat than other frying oils like peanut oil. Grapeseed oil would also make a great choice, but it’s quite a bit more expensive.

My family has been heavy users of Jane’s Krazy Mixed Up Salt my whole life. It’s a wonderful quick way to spice up food.





Salmon Croquettes

18 oz. wild Alaskan Sockeye Salmon
olive oil
1/2 a white onion, chopped finely
1/2 a green bell pepper, chopped finely
1 clove garlic, minced
2 eggs
2 heaping tbsps panko
kosher salt
fresh ground pepper
Jane’s Crazy Mixed Up Salt
cornmeal
Canola Oil
lemon wedges

Preheat oven to 375 degrees. Rub salmon with olive oil and sprinkle with Jane’s Salt, kosher salt, and pepper. Cook on a grill pan for 15 minutes, then let cool on grill pan.

Remove skin from salmon and add to a large bowl. Add onion, bell pepper, garlic, eggs, panko, 1 tsp kosher salt and 1/2 tsp fresh ground pepper. Mix together and form croquette shape. Roll in cornmeal.

Add 1/2 inch of canola oil to a saute pan and heat to 375 degrees. Place croquettes in hot oil two at a time and turn to gently brown all edges.

Posted in salmon, Spices | 1 Comment »

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Rotel makes Homemade Tacos Great!

Mar 14th, 2009 by

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Tonight’s Recipe: Homemade Tacos
This homemade taco meat is very simple and can be the base of a multitude of meals. I think Rotel is available nearly everywhere these days, but if you can’t find it in your grocery, let me know. I am pretty sure my sister told me it’s hard to find in the Bay Area, but she might just mean at her local grocery. That led to her receiving a case of Rotel and a 3 pack of 2% milk Velveeta, the staples of the best queso. I don’t think I could make it through football season without queso. Lack of access to Rotel may in fact cause, seasonal depression, headaches, cravings, road rage, insensitivity, hostility towards strangers, poor success in sporting events. Look into it and stock up. It’s like skipping black-eyed peas on New Years Day, only Rotel must properly be consumed at least every 10 days to prevent withdrawal symptoms.
1.3 lb ground turkey
3/4 large white onion, chopped
3 cloves garlic, chopped
cumin
kosher salt
fresh ground pepper
Rotel
16 oz water
taco shells
tomatoes
corn
olives, sliced
grated cheese
Brown turkey in a saute pan on medium high heat. When browned, move turkey to one side of pan and add onions. Saute until soft, then stir turkey and onions. Add garlic, saute 2 minutes more. Shake ground cumin over surface turkey mixture until lightly covered. Sprinkle with 1/2 tsp salt and pepper. Pour can of rotel and juices over turkey mixture and add water. Stir and simmer until nearly all the liquid has evaporated.
Spoon mixture into prepared taco shells and top with corn, olives, cheese and tomatoes. Green onions, black beans, sour cream, and slivered lettuce make nice additional toppings.

Posted in easy meals, Mexican, turkey | No Comments »

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Can Frozen Sockeye Salmon be any good?

Mar 12th, 2009 by

I recently picked up a new item at Costco, Kirkland Signature Wild Alaskan Sockeye Salmon, individually vacuum-packed, and once frozen. I went out on a limb because I also had some good luck with similar packaged frozen sole from the Whole Foods. I love fresh salmon, and the result of these frozen were decent, but I should have made a sauce. Perhaps a lemon-butter-caper sauce or even a chimichurri, but something. I’m recovering from strep throat, so I’m a little off my A-game.

Another thing I often find myself confused by is whether I prefer Alaskan Sockeye Salmon or Atlantic Salmon. I *think* my answer in general is, I prefer Atlantic Salmon for grilling or broiling, and sockeye for things like making salmon croquettes or salmon patties.

White pepper is just the seed from the ripened fruit of the flowering vine, Piperaceae. All of the fruit is removed during processing. Black Pepper comes from the fruit which was picked pre-ripening, then cooked and dried, during which the fruit shrivels resulting in the darkened surface. The flavors are similar, just a little different, bringing new components to your meal.

Sockeye Fillets

Olive Oil

Kosher Salt

Paprika

Fresh Ground White Pepper

Fresh Lemon

Preheat oven to 425. Rub fillets with olive oil on both sides, sprinkle with salt, paprika, and white pepper. Place on a grill pan. Cook in oven 10-12 minutes depending on thickness. Remove from oven, squirt with lemon slices. Salmon will easily remove from skin.

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Lasagna love

Mar 9th, 2009 by

Tonight’s Recipe: Homemade Lasagna

Lasagna is another recipe that’s great for sharing. Making 2 isn’t really any more work than making one. Plus, you can pre-make it, then leave it in the fridge for up to 48 hours then cook or freeze it up to 2 months, then cook. It’s comforting food that reminds you of friends and love. My friend, Marti, made me a lasagna once and I never gave her pan back. It’s okay, cause she had another one and she said I could keep it, but really, up until that pan, I never made homemade lasagna, just the store bought kind. Sometimes all it takes is the right pan. Of course, now I make mine in glass because I like to see the sides during the cooking process. Umm, Marti? Do you want your pan back, it’s only been 5 years? : )

We’ve nearly quit using ground beef and switched over to turkey. We started in the interest of forming lifetime healthy food habits. The reason I’ve gone with the change in traditional dishes like lasagna is that I think the quality of ground beef and ground chuck, have gone seriously downhill. I don’t have an explanation, but the ground beef and chuck our groceries are carrying seems truly poor quality. Feel free to make this with ground beef or chuck, if you can find good quality!

2 lbs. ground turkey

3 28 oz. cans of crushed tomatoes

1 tbsp tomato paste

2 tsps bacon grease

1 tsp sugar

2 tsps kosher salt

fresh ground pepper

5 cloves roasted garlic

Oven ready lasagna strips

3 cups Mozzarella cheese, shredded

16 oz. Ricotta cheese

1 egg

1 tsp dried oregano

3 tbsps fresh grated Parmesan, plus an additional 2 tbsps

Brown turkey in a saute pan over medium high heat. Drain. Add tomatoes, tomato paste, bacon grease, sugar, salt, and pepper. Cook on lowest heat for an hour.

Meanwhile, heat an oven to 325. Place a whole garlic on a cookie sheet and brush with olive oil. Roast in oven 45 minutes, until soft and squishy. Pull off five cloves, and remove papers. Crush to a paste in a bowl, then add to meat sauce.

Cook on low another 15 minutes.

Cover the bottom of a 9 x 13 glass pan with a thin layer of meat sauce. Place 3 lasagna pieces cross wise. Coat in ricotta cheese mixture. Cover with another thin layer of meat sauce. Sprinkle the surface with shredded mozzarella cheese. Place 3 more lasagna pieces, then repeat. Repeat a third time but with no additional ricotta. Also sprinkle the top layer with more freshly grated Parmesan cheese.

Either cover and refrigerate for up to 48 hours, or bake in a 350 degree oven immediately. Cook 45 minutes, unless it’s not bubbly, then continue cooking. Remove from oven, let stand 10 minutes and serve.

Posted in food to share, Italian, make and store recipes, turkey | 1 Comment »

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Shredded Beef Chimichangas

Mar 8th, 2009 by

Tonight’s Recipe: Shredded Beef Chimichangas

This chimichanga recipe came from my mother, inspired by their life in Arizona during my dad’s PhD. I don’t think I’ve really altered it over time, but feel free to comment, Mom, if you feel I missed your essence.

Mole is a Mexican condiment or sauce base. People have unbelievably strong opinions on mole when you mention it. For most, mole = gross. That said, where I probably wouldn’t order a mole recipe in a restaurant, it adds a lot of depth to this dish without overwhelming. In fact, no one has ever tasted these chimichangas and gone, “Oh mole, gee.” Anyway, it can be tricky to find, though I never had any problem in Austin. If you live in Dallas, send me an email, I can tell you exactly which grocery’s carry it. Or get it from amazon. Amazon is also the only place I can still find my favorite pickles. Well, the Piggly Wiggly probably still ships them, but half their case was broken every time I ordered. If you’re on the fence, think about it like ordering in a Thai restaurant. Even though I cook tons, I still have a hard time imagining from an ingredient list what a Thai Dish is going to taste like. If you’re interested in Thai, go to the master, my friend Jam in Austin.

4 lb. beef chuck roast

2 tbsps flour

kosher salt

fresh ground pepper

paprika

2 tbsps. olive oil

2 tbsps. ground cumin

1 tsp onion powder

2 1/2 tbsps. mole

8 burrito size flour tortillas

1 egg, beaten

canola oil

tomatoes

shredded monterey jack

sour cream

Season chuck roast with salt, pepper, and paprika. Then coat with flour, and shake off excess. Heat olive oil on medium high heat in a 6 qt stock pot. Brown roast thoroughly on all sides. Cover with water, just to the top of roast then put on lid and continue to cook on medium high for 3.5 hours or move to a 350 degree oven.

Remove roast from pot to a separate bowl and shred meat, removing any remaining fat or gristly bits. Season with cumin and onion powder. Add two ladles of broth. In a cup, combine mole with another ladle of broth, stir til smooth then add to meat mixture and stir. Let sit at least 30 minutes, up to overnight in fridge.

Microwave tortillas on a plate covered with a damp towel or paper towel for 30-45 seconds to prevent tearing. Spoon meat mixture then place in center of tortilla. Fold sides over, then seal with egg to form a packet.

Heat 3/4 of an inch of oil in a saute pan, and place packets two at a time in oil, flipping once, to crisp and gently brown.

Serve with shredded cheese, chopped tomatoes, salsa, sour cream, and guacamole if you have it.

Posted in beef, Spices | 4 Comments »

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Chicken Avgolemono

Mar 7th, 2009 by

Tonight’s Recipe: Chicken Avgolemono

Avgolemono is a Greek sauce comprising predominantly of chicken broth, lemon and egg. The thickened result is like a cream sauce, but much healthier and delicious.

2 tablespoons olive oil

1.5 lbs boneless, skinless chicken tenders

Kosher Salt

fresh-ground black pepper

1 3/4c. chicken stock

2 tbsp fresh dill

2 cups gemelli pasta

2 carrots, quartered and cut into 2-inch lengths

1 small crown of broccoli, chopped

3 eggs

3.5 tablespoons lemon juice

In a large saute pan, heat 2 tablespoons olive oil over medium heat. Season the chicken breasts with and add to the pan. Cook until browned, about 6 minutes. Turn the chicken brown 5 min; add the broth, dill, and 2 teaspoons salt. Bring to a simmer, reduce the heat, cover and simmer, 5 minutes. Remove the chicken and cover lightly with aluminum foil to keep warm.

In a large pot of boiling, salted water, cook the gemelli pasta for 2 minutes. Add the carrots and broccoli, continue cooking about 6 minutes longer. Drain. In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy. Bring the chicken broth back to a simmer and add to the eggs in a thin stream, whisking. Pour the mixture back into the pan and whisk over the medium low heat for 3 minutes. Increase heat to medium and cook another 4 minutes or until you feel/see a definite thickening. Do not let the sauce come to a boil, or it may curdle. Serve pasta and vegetables on plates and top with the chicken and sauce.

Posted in broccoli, carrots, chicken, herbs, sauce | No Comments »

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Beef is back

Mar 6th, 2009 by

Tonight’s Recipe: Boneless Ribeye Roast and Quinoa
Last night my husband said the words I’ve been wanting to hear for ages. “I’m kind of sick of chicken. And Turkey.” For the last 4 years, he’s been fairly anti-red meat, because apparently he has enough of it when he travels. Which leaves me totally toast, because of course I’m not going to fancy business dinners. So, meat week at my house. I couldn’t hit the store fast enough to stock up on beef reserves.
Quinoa is one of the new grains taking the US by storm. It is high in protein and contains all of the essential amino acids, making it an excellent choice for vegetarians. It’s also yummy and has a great mouthfeel, with a nice crunch. I personally much prefer it to rice. Look for it in the bulk foods section of your grocery. Make sure to rinse the quinoa thoroughly as it is coated in a natural pesticide which will leave a bitter flavor.
5lb boneless ribeye roast
kosher salt
fresh ground pepper
paprika
6-7 cloves garlic
Remove roast from fridge approx 2 hours before cooking to let meat come to room temperature. Preheat oven to 500. Sprinkle roast with seasonings. Cut slits in the fat side of the roast at even intervals, stuff the slits with the garlic cloves. Place roast fat side up in a saute pan and place in oven. Cook at 500 for 30 minutes, then reduce oven temp to 325. After 30 minutes raise heat to 425, then cook until roast reaches an internal temperature of 140.
2 1/2 c. chicken broth
1 1/4 c. quinoa, thoroughly rinsed
1/4 of a white onion, chopped
2 cloves garlic
generous pinch of dried rosemary, crushed
4-5 sprigs fresh thyme
4 bay leaves
1 tsp murray river salt
fresh ground pepper
In a medium sauce pan, bring 1/2 c. of chicken broth to a boil, add onion, spices and garlic, cover and cook 5 minutes. Add remaining chicken broth and quinoa. Bring to a boil, then reduce heat to a simmer. Cook for 18 minutes.
Enjoy!

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When the Whole is Better than the Sum of its Parts

Mar 3rd, 2009 by

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Turkey Soup

Mar 2nd, 2009 by

Tonight’s Recipe: Turkey Soup

Spring is around the corner, and I couldn’t be more ready. Current forecasts include an 86 degree high for Thursday. Thank goodness. In addition to being tired of my plates, I am also tired of my winter clothes. Well, technically, I don’t really have a winter wardrobe, but am seriously ready for sundresses and tank tops. But for one of our *hopefully* last cold days of the year, I did another steamy soup. The amount of crushed red pepper I added brings almost negligible heat, IMO, feel free to add a bunch more. Also, when storing your leftovers, make sure not to store the pasta in the soup, cause it will greedily eat up all of your brothy goodness. Cheers!

Broth:
Turkey Carcass, cut up to fit in stock pot

Turkey Neck, chopped into 2 inch segments

2 carrots, peeled and chopped

3 celery stalks, chopped

1 white onion, sliced

kosher salt

fresh ground pepper

olive oil

Soup:
Shredded Turkey reserved from carcass

6 carrots, peeled and chopped

7 celery stalks, chopped

1 white onion, sliced

kosher salt

fresh ground pepper

crushed red pepper

radiatori pasta, cooked

Add 2 tbsps of olive oil to a saute pan, bring to medium high heat and add turkey neck, carrots, celery and onions. Saute until slightly browned and soft, add to 6qt stock pot with turkey carcass. Cover with water, bring to a boil, then reduce heat to a simmer. Season with 2 tsps. salt and 1/2 tsp fresh ground pepper. Simmer for 3-4 hours.

Remove carcass, meat, veggies, bones to a bowl with a slotted spoon. Everything should be falling to pieces. It’s a bit messy, but the taste is worth it. Separate turkey meat, shred and reserve. Add 2 tbsp olive oil to saute pan, saute carrots, celery and onion. When starting to soften, add to reserved broth. Add reserved shredded turkey. Simmer 15 minutes, then season to taste with salt and pepper, add 1/2 tsp. crushed red pepper.

Serve over cooked pasta with a side of bread for dipping.

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