sustenance

food. recipes. restaurants. food news.

 

Chicken Summer Rolls

I love summer rolls.  They are generally light and refreshing.  This version is a bit heavier, but still delicious, especially when paired with a peanut dipping sauce.  There is room for variation in this recipe....if you don't like mint, leave it out, use rice noodles instead of cooked brown or white rice, add bean sprouts or green onions.  Since some rice paper holds up better than other brands (some burst or tear easily), the amount of ingredients added to the roll can differ quite a bit.  Try not to overstuff.  I have been making summer rolls for many years now and I still have trouble rolling perfect looking ones.  Fortunately even the ugly ones taste good (although you may have to eat them with a fork)!

Chicken Summer Rolls

1/4 cup rice vinegar
1 tablespoon sugar
2 cups shredded, cooked chicken (from a rotisserie or leftover chicken)
1 medium-large carrot, shredded
12 (8 1/2-inch) rice paper wrappers
1/3 English cucumber, julienned ~or~ 1 cucumber, peeled, seeded and julienned
fresh mint leaves
fresh basil (preferrably Thai basil)
fresh cilantro
About 12 Boston or red leaf lettuce leaves, washed and dried, ribs removed
1/2 to 1 cup cooked brown or white rice

Peanut Dipping Sauce
1/4 cup chunky peanut butter
1 tablespoons rice vinegar
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon Asian chili sauce (sriracha or sambal oelek)
1 tablespoon hoisin sauce
3 to 6 tablespoons water

To prepare the Chicken Summer Rolls

Whisk 1/4 cup rice vinegar with 1 tablespoon sugar in a medium bowl until sugar dissolves. Add chicken and carrot, season with salt to taste, set aside.

Fill a large bowl with warm water. Working with 1 sheet of rice paper at a time, immerse paper in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Lay about 1 piece of lettuce over the bottom third of the rice paper, leaving about 1/2-inch clear on edges. Place about 2 to 3 tablespoons chicken and carrot mixture on the lettuce, top with 2 to 4 pieces cucumber, several mint leaves, several basil leaves, several cilantro leaves and about 1 to 2 heaping tablespoon of rice. Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Serve with Peanut Dipping Sauce.  Store leftover summer rolls covered with a damp paper towl in an airtight container.

To prepare the Peanut Dipping Sauce

In a separate bowl, whisk together the peanut butter with rice vinegar, sugar, soy sauce, chili sauce, hoisin sauce and water until smooth. Start with the smaller amount of water and gradually add more, 1 tablespoon at a time, to get the consistency you desire (not too thick, not too runny).  Store sauce in a sealed container.

Note: Edible rice papers, rice vinegar, chili sauce, and hoisin sauce are sold in some Asian food aisle in supermarkets or Asian markets.

posted by: artichoke72 at 18:29 | link | comments |
asian recipes, all recipes

Pasta e ceci (pasta & chickpea soup)

We got back from our trip to the beach in Ocean City, Maryland today and wanted something quick and healthy for dinner.  I remembered this super simple soup from Rome.  Last year I was teaching  topical cooking classes at my school.  When we studied Rome, I taught the kids to make some modern dishes from that region of Italy.  The kids loved this soup!  The children apparently went home and raved about the soup because I had a couple of moms come ask me for the recipe.  It is quite good...simple and inexpensive. ..the Roman way!  Tonight, this soup paired with a tossed salad made the perfect homecoming meal.

Pasta e ceci (pasta and chickpea soup)

4 cups vegetable broth
1 16 oz. can chickpeas (garbanzos), drained
1 14.5 oz. can diced tomatoes (with juices)
2 teaspoons fresh rosemary
2 tablespoons olive oil
salt, to taste
4 oz. short pasta (or break spaghetti into fourths)

Combine all the ingredients in a heavy soup pot and
bring to a boil. Cook, stirring occasionally, until
the pasta is tender.

posted by: artichoke72 at 23:01 | link | comments (1) |
all recipes, vegetarian recipes, soup recipes

Lime Sugar Cookies

I made these lime sugar cookies tonight.  They are very good.  These cookies are slightly thin, perfectly crunchy, and not too sweet.  The lime flavor is not overpowering.  I bet these would be good made with other citrus fruits (lemon, orange, tangerine, etc...). 

Lime Sugar Cookies
Makes about 2 dozen cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) butter, softened
3/4 cup sugar
1 tablespoon finely grated lime zest (from about 3 lime)
1 1/2 tablespoons fresh lime juice
1 large egg
powdered sugar for dusting cookies

Preheat oven to 250 degrees F.

In a bowl, combine flour, baking soda, and salt; set aside.  In a large bowl, beat butter, sugar, and lime zest with an electric beat until light and fluffy.  Beat in lime juice and egg until well combined.  Add the flour mixture and beat until just combined.

With lightly floured hands, roll tablespoons of dough into balls and arrange about 2 inches apart on baking sheet.  Dip a fork into flour and then slightly flatten the balls with the back of the fork.

Bake cookies for 12 minutes.  With a spatula, immediately transfer cookies to a rack to cool.  Dust the cookies lightly with powdered sugar.

posted by: artichoke72 at 02:37 | link | comments (1) |
all recipes, vegetarian recipes, cookie recipes

Bulgur and Garbanzo Salad

On Saturday I made this salad to take to a party (that we ended up missing because of the horrible traffic on I-95).  It's a great no-cook summer salad.  The bulgur wheat and garbanzos make a complete protein and are complemented with other traditional Mediterranean ingredients.  Parsley can be used instead of cilantro.

Bulgur and Garbanzo Salad

1 cups raw bulgur
3/4 cup boiling water
Juice of 2 lemons
1 clove garlic, minced
1/2 teaspoon ground mustard
1/4 teaspoon ground cumin
Salt & pepper, to taste
1/4 cup extra virgin olive oil
1 (15.5 oz) can garbanzo beans, drained
2 tomatoes, chopped
1 cucumber, seeded, peeled, and diced
1/4 cup minced fresh cilantro
4 oz. feta cheese, diced

In a bowl, pour boiling water over the raw bulgur. Let sit for 1 hour.

In a small bowl, mix the lemon juice, garlic, ground mustard, cumin, salt, and pepper. Whisk in the olive oil and pour dressing over the bulgur.

Mix the garbanzo beans, tomatoes, cucumber, and cilantro into the bulgur. Add the feta and chill for at least 1 hour to let flavors meld.

posted by: artichoke72 at 16:10 | link | comments (1) |
all recipes, vegetarian recipes

Homemade Snow Cone Syrup

We have an el cheapo snow cone maker and it's actually the most used appliance in the house.  :)  My hubby and son are addicted to snow cones.  I have been buying snow cone syrups from the store, but they contain high fructose corn syrup and artificial flavors and colors.  I wanted to make syrup from real fruit and came up with this recipe.  We made blackberry snow cone syrup today using frozen blackberries.  Next time we will try making strawberry snow cone syrup.   I actually thought the syrup was a little too sweet, but still yummy.  I added a tablespoon of the syrup to my glass of iced green tea and it was great.

Homemade Snow Cone Syrup

2 cups sugar
1 cup water
1 cup fruit (frozen is fine)

Combine ingredients in a pan.  Bring to a boil over medium-high heat, mash fruit (I used a potato masher) to release more flavor.  Once the mixture has come to a boil, let boil for 3 minutes.  Turn off heat and remove fruit solids with a slotted spoon.  The fruit solids can be saved to put over ice cream.  Strain remaining liquid through a fine mesh strainer.  Let the strained syrup cool completely.  Drizzle cooled syrup over shaved or crushed ice.

posted by: artichoke72 at 22:38 | link | comments |
all recipes, vegetarian recipes

King Ranch Chicken

King Ranch Chicken is a casserole named after the King Ranch in South Texas.  I don't think the recipe originated at that famous cattle ranch, though.  It's one of those regional recipes that has numerous variations.  Most  versions are made with canned cream-of-whatever soup.  I have never actually eaten (or made) King Ranch Chicken before, but I was curious as to why this dish endures in popularity (in Texas, at least).  What I have found out since making this King Chicken Ranch recipe I got from www.texascooking.com is that it is much like an enchilada casserole.  It's familiar and comforting, but not too spicy.  This recipe is good. I followed it as written except  that I microwaved the tortillas to soften them instead of briefly frying them in oil and I added 1/2 teaspoon of ground cumin to the sauce.   There are a few additional changes I would make if I make this casserole again.  First, I would use milk instead of buttermilk.  I didn't enjoy the twang so much.  I would also use black olives instead of green or use less of the green.  I love green olives, but the flavor in this recipe was a little overpowering even for my tastes.  This casserole supposedly freezes well.

King Ranch Chicken

3 tablespoons butter
2 large cloves garlic, minced
1/2 teaspoon chili powder
3 tablespoons all-purpose flour
3/4 cup chicken stock or broth
3/4 cup buttermilk
salt and freshly ground black pepper to taste

2 tablespoons butter or olive oil
1 medium onion, chopped
1/2 large green bell pepper, chopped
1 medium poblano, chopped
1 cup finely chopped mushrooms
2 plum tomatoes, peeled, seeded & chopped (or 1/2 cup canned tomatoes, drained)
2 tablespoons chopped pimientos

8 corn tortillas
3 to 4 cups cooked, diced chicken 
1/3 cup sliced green olives
1/3 cup green onions, including tops, chopped
2 cup grated Longhorn or mild cheddar cheese

Preheat oven to 350°F. Grease a 9x13-inch baking dish or 3-quart casserole.

Make the Sauce:
Melt the butter in a heavy skillet over medium-low heat. Add the garlic and chili powder, and sauté for a minute or two. Raise the heat to medium. Quickly sprinkle in the flour and stir to mix. Pour in a small amount of the chicken broth, stirring constantly to remove lumps and allowing the flour to "cook" briefly.

Gradually add the remaining chicken broth and the buttermilk and continue stirring until sauce has thickened, 3 or 4 minutes. Add salt and pepper to
taste. Sauce may be prepared in advance and refrigerated.

Make the Filling:
Warm a heavy skillet over medium heat, add the butter or olive oil, and sauté the chopped onion, green pepper, poblano, mushrooms, tomatoes and pimientos until onion is transparent, about 4 or 5 minutes. Fold into the mixture the diced chicken, olives and green onions, combining well. Remove from heat.

Assembling the Dish:
In a small skillet, heat about about half an inch of canola oil. Using tongs, dip the tortillas in the hot oil one at a time, for just a few seconds, so that they are softened. Cover the bottom of your baking
dish with 4 of the softened tortillas. Layer the remaining ingredients in the following order:
Half of the chicken/vegetable mixture
Half of the grated cheese
Half of the sauce
The remaining 4 softened tortillas
The remaining chicken/vegetable mixture
The remaining grated cheese
The remaining sauce

Bake for 30 minutes at 350°F until casserole is heated
through and bubbly. Makes 6 to 8 servings.

Note: Possible substitutions: A small can of Ro-Tel© tomatoes and chiles for the tomatoes and poblano, OR a small can of green chiles for just the poblano.

posted by: artichoke72 at 00:11 | link | comments |
all recipes

Red Bean Serrano Burgers

I've been in the mood for a new vegetarian burger lately.  Bean burgers are pretty easy to make and can be varied by type of bean and veggies added to the mixture.  This burger can be made with any canned bean (pintos or black beans would be excellent too).  Wheat germ or oat bran can be subbed for part of (I would not replace all , though) the bread crumbs in this recipe.  These patties hold together very well and can also be grilled.  This recipe makes 6 bun-sized patties.  Cook them all and freeze any leftovers.  They can be be reheated in the microwave for a quick meal.  I served the red bean serrano burgers with crispy oven fries.

Red Bean Serrano Burgers

1 (15.5oz) can kidney beans, drained
3 T. freshly minced onion
1 serrano chile pepper, seeded and minced (jalapeno may be used instead)
1 clove garlic, minced
1/2 tsp. chili powder
1/2 tsp. ground cumin
salt and pepper, to taste
2 T. barbecue sauce
1 egg
1/3 to 2/3 cup bread crumbs (a little more if needed)

In a bowl, mash beans with a fork. Add minced onion, serrano, garlic, seasoning, barbecue sauce, and egg.  Mix well.  Add bread crumbs, enough so the mixture can be formed into patties that hold together.  Take about a palm-ful amount of mixture and shape into a pattty (roll mixture into a ball and then press down gently with fingers, turning to ensure evenness, to flatten).  Repeat with remaining mixture.

Fry patties in a small amount of oil or butter in a (cast-iron or other nonstick) skillet over medium-high heat, about 3 minutes on each side.  Sliced cheese may be melted over the top.

Serve burgers on toasted whole grain buns with desired condiments.  I like mine with brown mustard, lettuce, sliced tomato, pickles, and pepper jack cheese.

posted by: artichoke72 at 16:14 | link | comments |
all recipes, vegetarian recipes

Ristorante Rentato's, Fredericksburg, Virginia

I have not done a restaurant review in a long time.  Admittedly, I'm over critical when I dine out.  As a foodie, I have high expectations.  Fredericksburg area restaurants have been a total let-down for me.  I have yet to find a favorite place and a totally amazing meal to rave about.  Mediocrity is the norm here .

Anyway, I visited Ristorante Renato's for the first time tonight.  I have heard good things about this restaurant.  It's a Fredericksburg institution.  I ordered the Pollo alla Ivana, described as a chicken breast with asparagus, artichoke hearts, mozzarella, with a white wine sauce.  The chicken breast was more like chicken "scallopini" and it wasn't a high quality meat.  It was kind of like the questionable  chicken you get at cheap Chinese restaurants.  The texture is unexplainable.  Not good.  There were only two spears of asparagus (overcooked) and two small (canned) artichoke hearts covered in a "sauce" that tasted like canned chicken gravy.  The cheese in the dish did not seem like real mozzarella.  The dish was overpriced at $18.  It came with an over-dressed house salad made of iceburg lettuce (the polyester of lettuce) and some bread.  The bread was fine and served with real butter.  The restaurant was outdated with wood paneling and mustard yellow walls.  It was dirty and dingy with cobwebs in the corners.  The staff was not friendly and our waiter was slovenly.  I won't be going back to Ristorante Renato's....ever.

posted by: artichoke72 at 01:40 | link | comments (2) |
restaurant reviews

Cherry Pie

We made our annual trip to Westmoreland Berry Farm and picked sour (pie) cherries, blackberries, red raspberries, and black raspberries.  I had never seen a cherry tree before and I was amazed at the sight of thousands of red cherries hanging from the trees.....absolutely beautiful.  We picked enough cherries for a pie.  This was the first time I have ever made a cherry pie from fresh cherries.  It was delicious and especially good with vanilla ice cream.  The cherries were so juicy and when mixed with the filing ingredients, there was too much juice to fit into the pie crust (plus, I was afraid all the juice would make the pie too soggy), so I strained off some of the juice.  I sprinkled sugar on top of the pie before placing it into the oven.

Cherry Pie

Filling:
5 cups pitted sour cherries (2 to 2 1/2 lbs.)
1 to 1 1/4 cups sugar
3 to 3 1/2 T. cornstarch mixed with 2 T. water
1 T. lemon juice
1/4 tsp. almond extract

Pie Crust:
2 cups flour
1 tsp. salt
2/3 cup Crisco
5 to 6 T. ice cold water

2 to 3 T. butter

Combine the filling ingredients and let sit for 15 minutes.

Meanwhile, cut Crisco into the flour and salt with a fork.  Add tablespoons of water one at a time until dough comes together.  Divide dough into two halves.  Make a ball from one half and then roll out to fit pie pan.  Place in the bottom of the pie pan.

Pour the filling into the bottom crust and dot with butter.  If the cherry mixture has excessive liquid, then strain some of the liquid off before adding to the crust. 

Roll out the remaining pie crust dough.  Brush the edge of the bottom curst with cold water.  Cover with the top crust, then seal the edge.  Trim the overhanging pie crust and crimp or flute edges.  Cut steam vents on top of pie.  Place pie on baking sheet and bake for 30 minutes at 425 degrees.  Lower oven temperature to 350 degree and bake 25 to 35 minutes more, until thick juices bubble up through the vents.  Let pie cool completely before serving.

posted by: artichoke72 at 02:11 | link | comments |
all recipes, vegetarian recipes

Shrimp and Snow Fungus Soup

I love going to the Asian market.  Everytime I go I pick up one or two items that I have never had before.  Then I go through my cookbooks and look online for ways to use the ingredients.  This week I got dried snow fungus and Oriental water spinach (mung toi).  Both of these ingredients  have various names.  For instance the snow fungus is called white fungus, silver fungus, silver ear, white ear, and peony fungus.  I didn't have much luck finding recipes using these ingredients that appealed to me, so I created this soup.  It's delicate.  I actually added some julienned Oriental water spinach to my soup, but I wouldn't do it again because it's flavor kinda took over the soup (it wasn't horrible).  I really liked the snow fungus.  It was slightly crunchy with a delicate flavor.  It's definitely an ingredient I will incorporate into other recipes.

Shrimp and Snow Fungus Soup

½ ounce dried snow fungus (about ¼ cup), reconstituted in hot water for about 10 minutes (until soft and expanded), then chopped coarsely after cutting away its hard knobs. 
1 teaspoon vegetable oil
1 large shallot, finely chopped
¼ lb. medium shrimp, peeled and deveined
5 cups chicken or vegetable stock
1 egg, lightly whisked
fish sauce, to taste
black pepper, to taste
fresh cilantro, finely chopped
Chili-garlic sauce

Heat the oil in a large saucepan over medium high heat, then sauté the shallot for about a minute. Stir in the shrimp and cook another minute.  Add the stock, then stir in the fungus. Bring to a simmer.  When ready to serve, pour in the egg in a slow, steady stream, stirring slowly to form ribbons. Remove from heat, season with fish sauce and black pepper, and ladle into bowls. At the last minute, sprinkle with the finely minced cilantro. Pass the chili-garlic sauce separately.

The snow fungus is pretty.  This is a picture before it is rehydrated.  It really does look like a peony.

 

posted by: artichoke72 at 17:51 | link | comments |
all recipes, soup recipes, asian recipes

Cherry Garcia Biscotti

This is another great cookie recipe from my friend Donna in California.  It's hard to believe there is no butter in these crunchy treats....they are just too good.  I used mini chocolate chips instead of chunks. I tosed the chopped dried cherries with a little bit of flour to help seperate the pieces.  I totally recommend doing that so that the cherries pieces don't clump together.  If you do not have parchment paper or Silpats, foil works just as well.  Enjoy these biscotti with a cup of hot coffee or tea.

Cherry Garcia Biscotti

2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 large eggs, room temperature
1 cup sugar
1 1/2 tsp vanilla extract
1/2 cup dried cherries, roughly chopped
1/2 cup dark chocolate chunks/chocolate chips

Preheat oven to 350F. Line 2 baking sheets with parchment paper or use Silpats.  Whisk together flour, baking soda, baking powder, and salt bowl.
In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and fluffy, 2-3 minutes. At low speed or by hand, stir in flour mixture followed by cherries and chocolate.
Drop spoonfuls of batter into long lines on the prepared baking sheets and, with well floured hands, shape the irregular lines into rectangular logs about 12 inches long and 1/2 inch high. Bake at 350F for 20 minutes, until logs are a light golden color and are fully set (they will spring back slightly when touched with a finger).
Slice logs into 1/3-1/2 inch thick slices and lay flat (on their sides) on baking sheet.
Lower oven temperature to 300F. Bake sliced cookies for 15 minutes, flip them over and bake for an additional 15 minutes. If biscotti cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes, being careful not to burn. Remove to a wire rack to cool. Store in an airtight container.
Makes about 4 dozen.

posted by: artichoke72 at 18:35 | link | comments |
all recipes, vegetarian recipes, cookie recipes

Died and Went to Heaven Chocolate Cake

My son and I made this cake earlier today and it turned out wonderful!   It was so easy and really didn't take much more time than putting together a cake mix from a box.  It's also nice not to have all the preservatives and unpronounceable chemical ingredients found in the typical box cake mixes.  The grocery store was out of buttermilk, so I used soured milk instead (1 very full tablespoon of lemon juice and then enough milk to make the 1 1/4 cup required in the recipe).

Died and Went to Heaven Chocolate Cake
Makes 16 Servings

Cake
1 3/4 cups all-purpose white flour
1 cup white sugar
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup canola oil
2 teaspoon pure vanilla extract
1 cup hot strong black coffee

Icing
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1-2 tablespoons buttermilk or low-fat milk

1. Preheat oven to 350°F. Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.

2. In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.)

3. Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.

4. To make icing: In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk or milk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.

NUTRITION INFORMATION: Per serving: 222 calories; 4 g fat (1 g saturated); 27 mg cholesterol; 43 g carbohydrate; 3 g protein; 2 g fiber; 274 mg sodium; 124 mg potassium.

3 Carbohydrate Servings

Recipe from EatingWell Magazine March/April 1995.

posted by: artichoke72 at 16:01 | link | comments (1) |
all recipes, vegetarian recipes

Chiang Mai Curry Noodles (Khao Soi)

This is a version of Chiang Mai Curry noodles using beef.  It is a simple and easy recipe that has flavorful results.  Linguine or another type of noodle can be substituted for Chinese noodles.  I have even made it with rice noodles.  You can also make this recipe with chicken.  I make another version with chicken, cumin, and sugar snap peas, found here.
 
Chiang Mai Curry Noodles (Khao Soi)
 
2 to 3 cloves garlic, finely minced
1 teaspoon ground turmeric
1 teaspoon salt
1 tablespoon Red Cury Paste, or to taste
1 tablespoon vegetable oil
1 can coconut milk
1/2 pound bonelss, beef, cut into 1/2-inch chunks
1 tablespoon sugar
1 cup water
3 tablespoons fish sauce
1 tablespoon fresh lime juice
1 pound Chinese egg noodles, cooked
 
Toppings and condiments:
fried noodles
chopped shallots
minced scallions
pickled cabbage
fresh lime wedges
crushed peanuts
fresh cilantro leaves
 
Heat 1 tablespoon oil in a large heavy pot or wok over medium-high heat.  Add the minced garlic and stir fry 30 seconds.  Add the beef and stir fry 3 to 4 minutes, until browned.  Add the curry paste and turmeric and stir fry 30 seconds longer.  Add the coconut milk and sugar.  Cook, stirring frequently, for 4 to 5 minutes.  Add the water, fish sauce, and salt; bring to a boil.  Reduce heat to medium and cook at a simmer for about 10 minutes.  Remove from heat and stir in the lime juice.
 
Divide noodles into large bowls.  Ladle meat and broth over the noodles.  Top with desired condiments.  Serve with chopsticks and a large spoon.
 
Adapted from a recipe in Hot, Sour, Salty, Sweet:  A Culinary Journey Through Southeast Asia by Jeffrey Alford and Naomi Duguid (Artisan, 2000)

posted by: artichoke72 at 15:48 | link | comments |
all recipes, soup recipes, asian recipes

Lemon Chippers

I got a box of candy for Valentine's Day that included chocolate covered lemon cream candy.  I had never considered the combination of lemon and chocolate, but it was really good.  I thought it would be a good combination for cookies.  After looking at several different cookie recipes, here's the one I came up with.  The lemon flavor is pretty subtle.  I wonder if fresh lemon juice would provide more tartness.....I'll have to try that next time.  These cookies had a nice golden color on the bottom after 13 minutes, but the tops were kind of pale.  They tasted fine and were a bit crunchy.  This recipe made about 5 dozen.

Lemon Chippers

3/4 cup butter (1 1/2 sticks), softened
1 cup sugar
1 teaspoons lemon extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees.

Cream butter with sugar in a large mixing bowl until light and fluffy.  Blend in eggs and lemon extract.  Set aside.  Combine flour, baking soda, and salt in a small bowl.  Gradually mix into butter mixture. Stir in chocolate chips.  Drop by teaspoonfuls onto an ungreased baking sheet.  Bake for 12 to 15 minutes.  Cool on baking hseet for a few minutes, then remove and place on a wire rack to cool completely.

posted by: artichoke72 at 00:06 | link | comments |
all recipes, cookie recipes

Tomatillo Hot Sauce

This is a nice change from tomato-based hot sauce.  It's great with tortilla chips.  Depending on the jalapenos, this sauce can be really hot.  If you would like, use serranos instead of jalapenos.  Sometimes I blend this sauce until it's very smooth.  I like it that way for burritos and tacos (you could even put it in a squeeze bottle).

Tomatillo Hot Sauce

4 to 6 fresh jalapenos, stems removed
1 pound green tomatillos, husks removed and washed
1 medium onion, chopped
1 vegetable bouillon cube
1/2 cup water
2 T. olive oil
1 T. vinegar
2 cloves garlic, chopped
1/4 cup cilantro, chopped

In a pan put in the jalapenos and then add the tomatillos, onion, vegetable bouillon cube, water, olive oil, vinegar, and garlic.  Gently simmer for 30 minutes, turn off heat, and then let cool a bit.  Remove the jalapenos.  Put the other ingredients in a food processor or blender.  Add cilantro and half of the jalapenos.  Coarsely chop in the food processor (or blender).  Taste the sauce and add in more jalapenos if more heat is desired.

posted by: artichoke72 at 22:36 | link | comments |
vegetarian recipes, all recipes

Cauliflower Salad

This is a nice Spring salad that I made last night.  It's yummy and will go well with our Easter meal.   I threw in a handful of shredded red cabbage to give this salad a little more color.  Feel free to experiment with different types of vinegar (I think I'll make it with rice wine vinegar next time) and veggies (red cabbage and/or red bell pepper would be good).

Cauliflower Salad

1 head cauliflower, washed and cut into bite-size pieces
1 carrot, peeled and shredded
1/4 purple onion, thinly sliced
1/4 cup red wine vinegar
2 T. extra virgin olive oil
1/2 tsp. prepared brown mustard
1 clove garlic, minced
salt and pepper, to taste

Steam cauliflower briefly (about 3 minutes) until slightly softened.  Do not overcook.  Rinse in cold water and drain well.  Place cauliflower in a bowl and add carrots and onion.   Mix vinegar, olive oil, mustard, garlic, salt and pepper together and pour over cauliflower mixture.  Toss together and chill for several hours or overnight.

posted by: artichoke72 at 13:08 | link | comments |
all recipes, vegetarian recipes

Dakdoritang

Dakdoritang is a traditional Korean braised chicken dish.  Chicken thighs or drumsticks may be used instead of breasts.  I didn't have Korean chile paste (kochujang) and used some Harissa I had prepared earlier in the week.  I would think any chile paste would work (like sambal olek).  This dish wasn't really very hot.  Very flavorful and super easy.  Something I would make again.

Dakdoritang

2 boneless, skinless chicken breasts, cut into large chunks
4 medium sized potatoes, peeled and cut into eighths
2 onions, cut into eighths
1 carrot, cut into 1 inch chunks
1-2 jalapenos, sliced (optional)
2 tbsp minced garlic
2 tbsp kochujang (hot pepper paste)
2 tbsp kochukaru (red pepper flakes)
2 tbsp soy sauce
1 tsp sugar
2 tsp sesame oil
1 tbsp ginger
2 cups of water
Salt and pepper

In a heavy pot, combine all ingredients.  Cover and cook for 30-40 minutes over medium heat.  Season with salt and pepper to taste.  Serve hot with rice.

posted by: artichoke72 at 15:10 | link | comments |
all recipes, asian recipes

Tom Yum Het

This soup is so flavorful.  It is not truly vegetarian because it contains fish sauce, but soy sauce can be substituted to make it so.  This soup can be made with chicken, by adding about 1/3 pound of sliced chicken and using chicken broth instead of vegetable.  I really like the fried tofu version.  I recently figured out the secret of fried tofu.....dredging in flour before frying.  Such a simple thing really makes the difference, creating a crunch coating, yet keeping the interior moist.  The fried tofu served with a dipping sauce (sweet chili sauce, a soy-cilantro sauce, or nuoc cham) is a great appetizer.   The glanga should not be eaten, it is for flavoring only.

Tom Yum Het

1 T. vegetable oil
1 shallot, thinly sliced
1/2 tsp. minced garlic
1 T. finely minced lemongrass
1 tsp. dried red chili flakes (or to taste)
1 tsp. ground chili paste (or to taste)
1 1-inch section frozen or fresh galanga, thinly sliced and bruised with the back of a knife
3 cups vegetable broth
2 T. fish sauce (or to taste)
1 tsp. sugar
1 can unsweetened coconut milk
1 1/2 cups fried tofu cubes (instructions at end of recipe)
1 cup sliced white mushrooms
1/2 T. fresh lime juice
2 kaffir lime leaves, thinly julienned
handful fresh cilantro, chopped

Heat the oil in a saucepan over medium heat.  Add the shallot, garlic, lemongrass, chili flakes, and chili paste and cook, stirring about 30 seconds.  Add the galanga, vegetable broth, fish sauce, sugar, and coconut milk.  Bring the soup to a boil and add the tofu and mushrooms.  As soon as the soup comes to a second boil, turn off the heat and add the lime juice, kaffir lime leaves, cilantro.  Serve immediately.

Fried Tofu

1 package extra firm tofu
vegetable oil for frying
1/3 cup all-purpose flour

Remove tofu from package and drain off any liquid.  Carefully slice into 1/2-inch cubes by cutting tofu
lengthwise in half, then widthwise into thirds, and then into cubes.  Place cubes on paper towels and cover with a few more paper towels.  Press gently to remove excess moisture.  The process may need to be repeated with different paper towels if there is a lot of liquid.

Heat oil in a pan. Lightly coat tofu pieces in flour, shaking off excess.  Carefully place in hot oil.

Fry tofu for about 4 minutes or until lightly browned and crisp. Remove with a slotted spoon and drain well on paper towels.

posted by: artichoke72 at 15:17 | link | comments |
all recipes, vegetarian recipes, soup recipes, asian recipes

Basic Harissa

This is a chile and garlic paste from Northern Africa that I have been wanting to try for quite awhile.  I must say I waited way too long.  This stuff is awesome!  It's not very hot, but it is super flavorful.  Use it anywhere you would Tabasco or Sambal (on eggs, in sandwiches, in soups/stews, etc...).  I used dried New Mexico chiles, but you could use any one dried chile or even a combination.  This is a basic Harissa recipe.  Other variations have tomato paste, cilantro, lemon juice, and/or cumin (among other ingredients).  I'll probably add some cilantro next time I make this.  This keeps in the refrigerator a couple of months.

Basic Harissa
makes 1 cup

Note: You can grind the spices in a spice grinder, a coffee grinder or with a mortar and pestle.

4 ounces dried chiles
5 cloves garlic, peeled
1 teaspoon kosher salt
1 1/2 teaspoons caraway seeds, freshly ground
1 1/2 teaspoons coriander seeds, freshly ground
2 tablespoons extra virgin olive oil, plus extra for
storage

Place the chiles in a large bowl and cover with boiling water. Let rest until softened, about 30 minutes. Drain, then remove the seeds and  stems from the chiles.

Place the seeded and stemmed chiles into the bowl of a food processor (or blender) with the garlic and pulse a couple of times. Add the salt, caraway and coriander. Process until smooth, pouring the olive oil
into the feeding tube on top as you blend. Add a little water if necessary to achieve the right consistency: The harissa should be a thick paste. To store, top off with a thin layer of olive oil and refrigerate.

posted by: artichoke72 at 00:04 | link | comments |
all recipes, vegetarian recipes

Applejacks

This is supposedly a recipe from Colonial America.  I'm not sure of its authenticity, but it's a keeper.  My students and I made these cookies in class when we were studying Colonial America and the whole school smelled so good.  They are very nice cookies.

Applejacks

1 cup brown sugar
1/2 cup shortening
1 egg
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup chopped, unpeeled apple

Cream together sugar and shortening. Add egg and beat well. Mix dry ingredients together in another bowl.   Add slowly to sugar mixture, beating well after each addition.  Stir in apples. Form into small balls and place on a baking sheet, 2 inches apart. Bake at 375 degrees for 12-15 minutes.

posted by: artichoke72 at 01:45 | link | comments |
all recipes, vegetarian recipes, cookie recipes

Sweet Bourbon Salmon

One of my hubby's friends gave him two bottles of bourbon.  One is 126 proof and the other is 107 proof.  Whew!  They are strong!  I am not a big fan of whiskey.  I was looking for a way to use the bourbon and created this recipe based on a drink recipe(bourbon and pineapple juice).   The salmon was much better than the drink.  This recipe is easy and delicious.  The marinade makes a nice carmelized coating on the salmon.  I wouldn't let the salmon marinate more than 1 hour, or the bourbon flavor will be too strong.  I served the bourbon salmon with buckwheat noodles and spinach sauteed with mushrooms and garlic.

Sweet Bourbon Salmon

2 8 oz salmon fillets
1/2 cup bourbon
1/4 cup pineapple juice
2 T. soy sauce
2 T. brown sugar
1/8 tsp garlic powder
salt and black pepper, to taste
2 T. coconut oil
 
Combine bourbon, pineapple juice, soy sauce, brown sugar, garlic powder, salt, and pepper in a bowl. Stir to dissolve sugar.

Remove any skin on salmon fillets.  Put fillets in a dish and pour marinade over them.  Let sit in the fridge for one hour or longer. The longer it sits, the more the marinade seeps into the fillets .

Heat the coconut oil in a skillet and cook the salmon on medium heat.  Brush the marinade over the filets as they are cooking.  The salmon is done when the fillet is cooked through and has a nice golden color. The salmon could also be grilled.

posted by: artichoke72 at 22:16 | link | comments |
all recipes

Hot and Sour Cucumbers

I love cucumber salads.  They are a perfect accompaniment to hot and spicy foods (like Thai curries).  I like this particular recipe a lot.  By salting the cucumbers in the beginning, the excess moisture is removed and the result is a crisp texture.  Chill this salad a bit before serving.  It's very good cold.  This recipe is easily doubled.

Hot and Sour Cucumbers

2 medium-sized cucumbers, peeled
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/2 cup white vinegar
1/4 cup white sugar
1/8 cup fish sauce
2 teaspoons lime juice
1 large red chili, finely sliced on the diagonal
Black pepper and salt, to taste

Cut cucumbers in half lengthways and scoop out the seeds using a spoon. Slice on the diagonal into one inch pieces.  Combine in a bowl with sugar and salt, mix well and leave to stand for 1 hour.

Meanwhile, combine vinegar and 1/4 cup sugar in a small heavy-based saucepan and stir over heat until sugardissolves. Simmer, uncovered  for about 8 minutes, or until reduced by one-third and  slightly syrupy. Set aside to cool.

Drain away any excess liquid from cucumbers. Add cooled vinegar syrup and remaining ingredients to
pickled cucumbers.  Season with black pepper and salt and serve.

Note: This dish  is best served the day it's made.

posted by: artichoke72 at 22:54 | link | comments (1) |
all recipes, asian recipes

Carrot Cinnamon Bread

This is a recipe from my friend Donna in California.  She is the queen of quick breads and cookies.  My son was hesitant to eat this (vegetables are the most terrifying things on Earth to him), but he really liked it.  I subbed 1 cup of whole wheat flour for the all-purpose flour in this recipe.  Next time I make this bread, I will use less sugar.  It's a little too sweet for my tastes (and I'm a sugar addict).  I got 4 small loaves from this recipe and it took about 40 minutes for them to bake. 

 Carrot Cinnamon Bread

1 3/4 cups sugar
4 large eggs
1 1/3 cups vegetable oil
2 cups grated carrots
3 cups flour
1 tsp. vanilla
2 tsps. baking powder
2 tsps. baking soda
2 1/2 tsps. cinnamon
1/4 tsp. cardamom
1/4 tsp. salt

Preheat oven to 350 degrees and grease and flour pans (pan sizes posted at end of recipe).
In a medium bowl combine dry ingrediets, mix to blend and set aside.  In a large mixing bowl combine sugar, eggs, oil and vanilla and mix well.  Add carrots and blend. Add the dry ingredients slowly and mix until well blended. Pour batter into prepared pans.

*Pan sizes* This will make (2) 8X5 loaves plus (1) small 4X2 loaf or you can make (3) 7X5 loaves plus
(1) 4X2 loaf.  Baking is about 35-38 minutes. Test with a toothpick after 35 mins.

Remove from pans and cool on wire rack.

posted by: artichoke72 at 13:40 | link | comments (1) |
all recipes, vegetarian recipes, quick breads

Portuguese-Inspired Vegetarian Sausage Soup

I am on a two week break from teaching and have been cooking like crazy.  I feel like a real person again.  It's been perfect soup weather and so I have been making lots of soup.  This is a yummy soup that I based on a recipe I found that was chocked full of nasty, nitrates and preservatives filled, greasy meat sausage.  I use Frieda's brand Soyrizo.   My only complaint is that it breaks down into little granules.  It still tastes good, though.  The only place I have been able to find vegetarian sausage is at the Super Wal-Mart here. You can add 1 teaspoon of aniseed to make this soup more authenic.  Some chopped kale would be good in this too.

Portuguese-Inspired Vegetarian Sausage Soup

2 teaspoons olive oil
1 medium onion, chopped
3 stalks celery, sliced
3 cloves garlic, minced
6 cups vegetable broth
3 medium potatoes, cut into 1/2 inch cubes
1 14.5 oz. can diced tomatoes (including juices)
1 15 oz. can kidney beans, drained
1 package Soyrizo (discard plastic casing)
3/4 cup black olives, sliced
1 small zucchini, sliced

In a large soup pot, saute the onions and celery in the olive oil over medium heat.  When they become tender, add the garlic and saute 1 minute more.  Add potatoes, vegetable broth, diced tomatoes, and kidney beans and bring to a boil.  Reduce heat and cook for 10 minutes.  Then add the Soyrizo, black olives, and zucchini.  Cook 10 more minutes until potatoes and zucchini are tender.

posted by: artichoke72 at 17:34 | link | comments (1) |
all recipes, vegetarian recipes, soup recipes

Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese

My boss served this soup at our staff Christmas party this year and I loved it.  She shared the recipe she found on www.epicurious.com and I got a chance to make it recently.  It turned out delicious.  This recipe is perfect as is. 

Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese

5 large red bell peppers
3 1/2 cups chicken stock or canned low-salt chicken broth
1 teaspoon paprika
1 teaspoon sugar
3/4 cup whipping cream
1/2 cup grated Pecorino Romano cheese
Hot pepper sauce
1 tablespoon olive oil
16 large uncooked shrimp, peeled, deveined, coarsely chopped

Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper
bag. Let stand 10 minutes. Peel and seed peppers. Cut 1 pepper into matchstick-size strips and set aside.

Coarsely chop remaining 4 peppers. Combine chopped peppers and stock in heavy large saucepan. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes. Working in batches, puree soup in blender until smooth. Return puree to saucepan. Mix in paprika and sugar. Simmer 5 minutes to blend flavors. (Can be prepared 1 day ahead. Cover bell pepper strips and soup separately and refrigerate.) Whisk in cream and Pecorino Romano cheese. Season to taste with hot pepper sauce, salt and pepper.

Heat 1 tablespoon oil in medium skillet over medium-high heat. Add reserved bell pepper strips and
shrimp and sauté until shrimp are cooked through, about 3 minutes. Season with salt and pepper. Divide
shrimp mixture among 4 bowls.

Rewarm soup; ladle around shrimp mixture. Serve.

posted by: artichoke72 at 01:38 | link | comments (1) |
all recipes, soup recipes