Holy MOLY was the Kale recipe AMAZING from last week! It's a keeper and we inhaled it. Best veggie lunch EVER! The marinara is also a TOTAL winner and the Chicken Burgers tasted like the Original Chicken Sandwich from Burger King. I'd say that last week's meals were AWESOME! The crab quiche was "OK" and pretty watery... so perhaps next time I'll use less liquid or something.
Tomato, Mozzarella and Pesto Pasta Salad
8-16 oz uncooked penne or farfalle pasta
1 cup pesto sauce (recipe follows)
1 cup small mozzarella balls or cut down a large ball of mozzarella
1 cup cherry tomatoes
1 cup fresh baby spinach
Prepare pasta according to package directions until al dente. Rinse in cold water and drain.
Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes.
Pesto Sauce
2 cups of fresh basil leaves
1 cup extra virgin olive oil
1/2 cup pine nuts
2 tbsps Parmigiano-Reggiano, grated
3 gloves garlic, peeled
1/2 tsp kosher salt
In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in a thin, continuous stream. Remove to a container. Gently fold in grated cheese. Add more olive oil if sauce is too thick.
Dennie Chicken Dinner
Adapted from my friend Jason Dennie's recipe
2 cups peeled and quartered beets
1 cup peeled and quartered parsnip
1 Whole Chicken halved (cut down breast and back)
8 cloves garlic smashed and peeled
Salt/Pepper
1 Teaspoon smoked paprika
1/8 teaspoon Ground Cinnamon
4 Cloves Star Anise
1 12oz bottle Pumpkin Ale
Arugula
Balsamic Vinegar
Olive Oil
Pine nuts
Preheat oven to 350
1. Put beets, parsnip, 1/2 garlic in bottom of dutch oven, then add Cinnamon, Star Anise, and 1/2 beer to pot.
2. Place both halves of chicken on top of vegetables, then add salt, pepper and paprika to the top of the chicken, then top with garlic.
3. Cover and cook for 1.5 hours or until temp of chicken is 165 turning chicken once.
4. Take out chicken and let rest 10 mins
5. Strain vegetables from broth and serve with chicken on bed of arugula, with balsamic vinegar, drizzle of olive oil and pine nuts.
Paneer (Homemade Indian Cheese)
Cheesecloth
4 cups whole milk
1/8 cup freshly squeezed lemon juice, plus more as needed
Line a large colander with a large double layer of cheesecloth, and set it in the sink.
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.
Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid.
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey.
Twisting the ball to compact the cheese into a block, place it on a plate and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
Lentil Quinoa Salad over Baked Salmon
Adapted from D'Arabian Recipe on Food Network
Ingredients
1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves
4 Skinless salmon fillets baked and cooled
Prepare Quinoa as directed on package.
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 20 minutes. Drain and cool.
In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve alongside cold or warm baked salmon.
Sunday, October 16, 2011
Sunday, October 9, 2011
Cous cous with Kale and Beans, Homemade Marinara, Crustless Crab Quiche, Chicken Burgers
The Chicken Chow Fun was really good from last week... It's a winner and it has really great flavor. We would use a smaller noodle next time, like fettucini or just chinese rice noodles or something We're going to try the chili again as it keeps getting spicier. I think we'll leave out all chilis except for cayenne next time to see how that goes. Yowsa!
Couscous with Kale and Beans
Adapted from Aarti Sequira, Cooking Channel 2011
Ingredients
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 large bunch kale, leaves stripped off stems
1 clove garlic, smashed
1/4 cup whole, skinned almonds
2 cups loosely packed fresh cilantro leaves and soft stems
2 tablespoons water
1 (15-ounce) can great Northern beans, drained and rinsed
1 cup cooked couscous
Directions
1. Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.
2, Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet and toss with tongs. Cover and lower the heat.
3. Meanwhile, make the cilantro pesto. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth.
4. Remove the lid and check the kale; the leaves should be tender. Add the beans and cilantro pesto. Taste and adjust seasonings, and then cook another 5 minutes until warmed through. Serve over cous cous.
Homemade Marinara over
Adapted from Cooks Illustrated, March 2006. You can put this over pasta, have with parmigana or with appetizers as a dip.
Ingredients
2 (28 ounce) cans whole tomatoes , packed in juice
2 tbsp olive oil
1 medium onion , chopped fine (about 1 cup)
2 medium cloves garlic, pressed through garlic press
1/2 teaspoon dried oregano
1/3 cup dry red wine , such as Chianti or Merlot
3 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
1 - 2 teaspoons sugar
1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid for a few minutes. Reserve 2 1/2 cups of the strained juice and discard the rest. Remove 3/4 cup tomatoes from strainer and set aside.
2. Heat olive oil in large skillet over medium heat. Add onion and cook, until softened and golden, 6 to 8 minutes. Add garlic and oregano and cook, until garlic is fragrant, about 30 seconds.
3. Add tomatoes from strainer (not the ones you set aside) and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
4. Transfer sauce to food processor and add reserved tomatoes; process until slightly chunky, about five 2-second pulses. Return sauce to skillet and add basil and olive oil and salt, pepper, and sugar to taste.
Crustless Crab Quiche
Adapted from Delish.com
2 teaspoon(s) extra-virgin olive oil, divided
1 onion, chopped
1 red bell pepper, chopped
12 ounce(s) mushrooms, wiped clean and sliced (about 4 1/2 cups)
2 large eggs
2 large egg whites
1 1/2 cup(s) low-fat cottage cheese
1/2 cup(s) low-fat plain yogurt
1/4 cup(s) all-purpose flour
1/4 cup(s) freshly grated Parmesan cheese
1/4 teaspoon(s) cayenne pepper
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1 cup cooked lump crabmeat (fresh or frozen and thawed), drained
1/2 cup(s) grated sharp Cheddar cheese
1/4 cup(s) chopped scallions
1. Preheat oven to 350°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.
2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes; transfer to a large bowl.
3. Add the remaining 1 teaspoon oil to the skillet and heat over high heat. Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated, 5 to 7 minutes. Add to the bowl with the onion mixture.
4. Place eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, cayenne, salt and pepper in a food processor or blender; blend until smooth. Add to the vegetable mixture, along with crab, Cheddar and scallions; mix with a rubber spatula. Pour into the prepared baking dish.
5. Bake the quiche until a knife inserted in the center comes out clean, 40 to 50 minutes. Let stand for 5 minutes before serving.
Chicken Burgers
My own recipe- for dinner!
Ingredients
1 pound ground white meat chicken (or grind your own, see instructions below)
2 cups bread crumbs or panko, divided
1/2 cup low-fat milk
3 tablespoons grated sweet onion
1/4 teaspoon cayenne pepper
3/4 teaspoon coarse grained salt
Cracked black pepper
1 teaspoon olive oil
You can grind chicken yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
1. Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper.
2. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles and using your hands, shape into patties. Coat each patty with bread crumbs.
3. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.
Couscous with Kale and Beans
Adapted from Aarti Sequira, Cooking Channel 2011
Ingredients
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 large bunch kale, leaves stripped off stems
1 clove garlic, smashed
1/4 cup whole, skinned almonds
2 cups loosely packed fresh cilantro leaves and soft stems
2 tablespoons water
1 (15-ounce) can great Northern beans, drained and rinsed
1 cup cooked couscous
Directions
1. Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.
2, Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet and toss with tongs. Cover and lower the heat.
3. Meanwhile, make the cilantro pesto. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth.
4. Remove the lid and check the kale; the leaves should be tender. Add the beans and cilantro pesto. Taste and adjust seasonings, and then cook another 5 minutes until warmed through. Serve over cous cous.
Homemade Marinara over
Adapted from Cooks Illustrated, March 2006. You can put this over pasta, have with parmigana or with appetizers as a dip.
Ingredients
2 (28 ounce) cans whole tomatoes , packed in juice
2 tbsp olive oil
1 medium onion , chopped fine (about 1 cup)
2 medium cloves garlic, pressed through garlic press
1/2 teaspoon dried oregano
1/3 cup dry red wine , such as Chianti or Merlot
3 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
1 - 2 teaspoons sugar
1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid for a few minutes. Reserve 2 1/2 cups of the strained juice and discard the rest. Remove 3/4 cup tomatoes from strainer and set aside.
2. Heat olive oil in large skillet over medium heat. Add onion and cook, until softened and golden, 6 to 8 minutes. Add garlic and oregano and cook, until garlic is fragrant, about 30 seconds.
3. Add tomatoes from strainer (not the ones you set aside) and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
4. Transfer sauce to food processor and add reserved tomatoes; process until slightly chunky, about five 2-second pulses. Return sauce to skillet and add basil and olive oil and salt, pepper, and sugar to taste.
Crustless Crab Quiche
Adapted from Delish.com
2 teaspoon(s) extra-virgin olive oil, divided
1 onion, chopped
1 red bell pepper, chopped
12 ounce(s) mushrooms, wiped clean and sliced (about 4 1/2 cups)
2 large eggs
2 large egg whites
1 1/2 cup(s) low-fat cottage cheese
1/2 cup(s) low-fat plain yogurt
1/4 cup(s) all-purpose flour
1/4 cup(s) freshly grated Parmesan cheese
1/4 teaspoon(s) cayenne pepper
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1 cup cooked lump crabmeat (fresh or frozen and thawed), drained
1/2 cup(s) grated sharp Cheddar cheese
1/4 cup(s) chopped scallions
1. Preheat oven to 350°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.
2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes; transfer to a large bowl.
3. Add the remaining 1 teaspoon oil to the skillet and heat over high heat. Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated, 5 to 7 minutes. Add to the bowl with the onion mixture.
4. Place eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, cayenne, salt and pepper in a food processor or blender; blend until smooth. Add to the vegetable mixture, along with crab, Cheddar and scallions; mix with a rubber spatula. Pour into the prepared baking dish.
5. Bake the quiche until a knife inserted in the center comes out clean, 40 to 50 minutes. Let stand for 5 minutes before serving.
Chicken Burgers
My own recipe- for dinner!
Ingredients
1 pound ground white meat chicken (or grind your own, see instructions below)
2 cups bread crumbs or panko, divided
1/2 cup low-fat milk
3 tablespoons grated sweet onion
1/4 teaspoon cayenne pepper
3/4 teaspoon coarse grained salt
Cracked black pepper
1 teaspoon olive oil
You can grind chicken yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
1. Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper.
2. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles and using your hands, shape into patties. Coat each patty with bread crumbs.
3. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.
Sunday, October 2, 2011
Chicken and Vegetable Chow Fun, Steamed Fish and Vegetables in Parchment Paper, Tater's Chili
The winner from last week was the Lasagna hands down. I would have put more Jalapeno and substituted the Broccoli Rabe with Spinach. The broccoli rabe was seriously bitter and the dish as a whole was pretty sweet.. So, more spicy and less bitter will balance the dish out.
This week I got a little bit of a later start on cooking on Sunday. Didn't start until 3! But I was able to crank out all of the recipes. Tater will make his chili during the week for dinner and the leftovers will be used for lunch. Saweeet!
Also, the steamed fish will be served with a side of quinoa. I have several recipes using quinoa on this blog, so i won't bore you. :-)
Chicken and Vegetable Chow Fun
Adapted from Oct. 2011 Food Network Mag.
12oz wide rice noodles, pappardelle or fettuccine
1/4 cup oyster sauce
2 tablespoons rice vinegar
3 tablespoons vegetable oil
1 small Japanese eggplant, sliced into rounds
4oz mixed muchrooms, cut into pieces (about 1 cup)
2 cloves of garlic, chopped
3/4 pound ground chicken (I had chicken strips and pulsed it through the food processor)
1 bunch scallions, sliced
3/4 cup fresh cilantro, chopped (optional)
Hot sauce (optional
1. Bring a pot of salted water to a boil; add the noodles and cook as directed.Reserve 1 1/4 cups of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon sesame oil. mix the oyster sauce and vinegar in a cup; set aside.
2. Heat 2 tablespoons vegetable oil in large skillet over high heat. Add the eggplant and stir-fry until golden, about 2 minutes. Add the mushrooms and cook until wilted, 1 minute. Push the vegetables to one side and add the remaining 1 tablespoon vegetable oil. Add the garlic and cook 30 seconds then add the chicken and stir-fry until cooked through for 3 minutes. Stir the chicken and veggies together; add the scallions and half of the oyster sauce mixture and cook 1 more minute.
3. Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture and 1 teaspoon sesame oil. Stir-fry until heated through for 1-2 minutes, adding more cooking water as needed to loosen. Top with cilantro (optional) to serve.
Steamed Fish in Parchment Paper
My own creation
Ingredients:
Parchment paper
1 filet of fish per person (I've used tilapia and catfish, but you can use rockfish, halibut, snapper... anything really)
1 tsp of various dried fresh herbs per filet (I'll be using tarragon, or rosemary, but if you have basil, dill, parsley... anything that you enjoy will work.)
1/2 tbsp of butter per filet (or an olive oil drizzle)
1 pinch of salt and pepper per filet
Vegetable of your choice (I have used bok choy and asparagus, but I love the flavor of baked tomatoes too.)
Preheat oven at 400 degrees.
1. Tear off a sheet of parchment paper for each fillet, approximately 10 inches square. Fold each square in half. In the middle and along the fold, place the fillet, any herbs you are using, and any vegetables. Place a tbsp of butter or olive oil drizzle, on top of each fillet, along with a pinch of salt and pepper.
2. Cover the fillet and vegetables with the sides of the excess of the paper starting at one side, fold up the edges of the paper, rolling it along until you reach the other side. Hold the final piece in place with a paperclip if necessary. Place each packet on a baking sheet and bake until the sheet puffs up, about 20 minutes. Once they are cooked, carefully open the packets with a knife (be careful of the steam) and serve.
Note: If you like the fish packets to be a little less watery, I usually take them out of the oven, cut open the packets and place them back in the oven for a few minutes.
Tater's Chili
Base recipe altered by Tater for Lady's tastes comes from Cook's Illustrated January 2011
Ingredients
1/2 pound dried pinto beans (about 1 cup), rinsed and picked over
2 Tablespoons New Mexican Chili Powder
6 dried ancho chiles (about 1 3/4 ounces), stems and seeds removed, and flesh torn into 1-inch pieces (Optional... only if you want more heat)
2-4 dried árbol chiles , stems removed, pods split, and seeds removed (optional if you want more heat)
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
2 1/2cups low-sodium chicken broth
2 medium onions , cut into 3/4-inch pieces (about 2 cups)
1 small jalapeño, stems and seeds discarded, cut into 1/2-inch pieces
3 tablespoons vegetable oil
4 medium garlic cloves , pressed through garlic press
1 (14.5-ounce) can diced tomatoes
2 teaspoons light molasses
3 1/2 pounds blade steak, 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces
1 (12-ounce) bottle mild-flavored lager , such as Budweiser
1. Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
(Note) If using, place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet.
3. Add árbol chiles (if using), New Mexican Chili Powder, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Place onions in now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapeños and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.
4. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
5. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.
6. Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.
This week I got a little bit of a later start on cooking on Sunday. Didn't start until 3! But I was able to crank out all of the recipes. Tater will make his chili during the week for dinner and the leftovers will be used for lunch. Saweeet!
Also, the steamed fish will be served with a side of quinoa. I have several recipes using quinoa on this blog, so i won't bore you. :-)
Chicken and Vegetable Chow Fun
Adapted from Oct. 2011 Food Network Mag.
12oz wide rice noodles, pappardelle or fettuccine
1/4 cup oyster sauce
2 tablespoons rice vinegar
3 tablespoons vegetable oil
1 small Japanese eggplant, sliced into rounds
4oz mixed muchrooms, cut into pieces (about 1 cup)
2 cloves of garlic, chopped
3/4 pound ground chicken (I had chicken strips and pulsed it through the food processor)
1 bunch scallions, sliced
3/4 cup fresh cilantro, chopped (optional)
Hot sauce (optional
1. Bring a pot of salted water to a boil; add the noodles and cook as directed.Reserve 1 1/4 cups of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon sesame oil. mix the oyster sauce and vinegar in a cup; set aside.
2. Heat 2 tablespoons vegetable oil in large skillet over high heat. Add the eggplant and stir-fry until golden, about 2 minutes. Add the mushrooms and cook until wilted, 1 minute. Push the vegetables to one side and add the remaining 1 tablespoon vegetable oil. Add the garlic and cook 30 seconds then add the chicken and stir-fry until cooked through for 3 minutes. Stir the chicken and veggies together; add the scallions and half of the oyster sauce mixture and cook 1 more minute.
3. Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture and 1 teaspoon sesame oil. Stir-fry until heated through for 1-2 minutes, adding more cooking water as needed to loosen. Top with cilantro (optional) to serve.
Steamed Fish in Parchment Paper
My own creation
Ingredients:
Parchment paper
1 filet of fish per person (I've used tilapia and catfish, but you can use rockfish, halibut, snapper... anything really)
1 tsp of various dried fresh herbs per filet (I'll be using tarragon, or rosemary, but if you have basil, dill, parsley... anything that you enjoy will work.)
1/2 tbsp of butter per filet (or an olive oil drizzle)
1 pinch of salt and pepper per filet
Vegetable of your choice (I have used bok choy and asparagus, but I love the flavor of baked tomatoes too.)
Preheat oven at 400 degrees.
1. Tear off a sheet of parchment paper for each fillet, approximately 10 inches square. Fold each square in half. In the middle and along the fold, place the fillet, any herbs you are using, and any vegetables. Place a tbsp of butter or olive oil drizzle, on top of each fillet, along with a pinch of salt and pepper.
2. Cover the fillet and vegetables with the sides of the excess of the paper starting at one side, fold up the edges of the paper, rolling it along until you reach the other side. Hold the final piece in place with a paperclip if necessary. Place each packet on a baking sheet and bake until the sheet puffs up, about 20 minutes. Once they are cooked, carefully open the packets with a knife (be careful of the steam) and serve.
Note: If you like the fish packets to be a little less watery, I usually take them out of the oven, cut open the packets and place them back in the oven for a few minutes.
Tater's Chili
Base recipe altered by Tater for Lady's tastes comes from Cook's Illustrated January 2011
Ingredients
1/2 pound dried pinto beans (about 1 cup), rinsed and picked over
2 Tablespoons New Mexican Chili Powder
6 dried ancho chiles (about 1 3/4 ounces), stems and seeds removed, and flesh torn into 1-inch pieces (Optional... only if you want more heat)
2-4 dried árbol chiles , stems removed, pods split, and seeds removed (optional if you want more heat)
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
2 1/2cups low-sodium chicken broth
2 medium onions , cut into 3/4-inch pieces (about 2 cups)
1 small jalapeño, stems and seeds discarded, cut into 1/2-inch pieces
3 tablespoons vegetable oil
4 medium garlic cloves , pressed through garlic press
1 (14.5-ounce) can diced tomatoes
2 teaspoons light molasses
3 1/2 pounds blade steak, 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces
1 (12-ounce) bottle mild-flavored lager , such as Budweiser
1. Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
(Note) If using, place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet.
3. Add árbol chiles (if using), New Mexican Chili Powder, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Place onions in now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapeños and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.
4. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
5. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.
6. Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.
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