Archive | November, 2015

Spicy Chinese Diced Chicken

17 Nov

Diced Spicy Chicken

This is another Saveur Magazine recipe so go out and buy this magazine. it is the best.

1 tablespoon cornstarch

1 tablespoons soy sauce

One pound diced chicken breast

Sauce

3 tablespoons rice wine

3 tablespoons water

Two tablespoons sugar

4 teaspoons balsamic vinegar

One tablespoon sesame oil

2 teaspoons soy sauce plus 3 tablespoons soy sauce

Stir Fry the following

3 tablespoons peanut oil

10 to 12 dried, seeded, steamed and halved hot chilis

5 scallions

2 cloves grated garlic

1/2 inch piece of grated ginger

Mix one tablespoon soy sauce and cornstarch together

Marinate the chicken for at least a half hour in the soy sauce and cornstarch mixture.

Mix the remaining soy sauce, rice wine, sugar, water, vinegar and sesame oil together. Set aside.

Heat the peanut oil and stir fry the  chilis, half the scallions, garlic, and ginger for one minute

Add the chicken and stir fry till done , about 5 to 7 minutes, depending on the size of the diced chicken.

Add the sauce mixture and stir fry till it thickens. About 2 minutes

Add the peanuts and diced scallions on top

I did change the recipe just a little but it came out great

Serve with rice, vegetables and a crunchy egg roll.

Creamy Shrimp

16 Nov

Creamy Shrimp

This is a quick shrimp plate, It takes maybe ten minutes and is delicious.

6 to 8 large cleaned, peeled and de-veined shrimp

1/2 chopped onion

One clove of minced garlic

One tablespoon olive oil

One tablespoon butter

One chopped tomato

One teaspoon lemon zest

Salt and black pepper to taste

1/2 cup half and half

One tablespoon chopped fresh parsley

One handful of arugula

One handful spinach

Heat the oil and butter together

Add the onion and garlic .

Cook till soft

Add the shrimp, lemon zest and diced tomato

Season with salt and pepper

Cook till the shrimp is pink

Add the half and half and bring to a boil

Pour over the arugula and spinach

Drizzle with hot sauce

This is so good.

French Apple Pie

12 Nov

French Apple Pie

This is such an easy recipe and you can use up all your old apples.

My apples came from my apple tree. They are special.

This is the first year I got gorgeous apples and I have been making apple everything.

This makes a generous 9 inch deep dish pie.

Preheat the oven to 350 degrees.

Line the pie crust in the pie pan. Set aside.

I use the prepared refrigerated pie crust.

1/3 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

6 to 8 sliced, cored and peeled large apples

Two teaspoons lemon juice

Pinch of salt

4 tablespoons honey

Topping

One cup flour

1/2 cup brown sugar

1/2 cup softened butter

Mix the granulated sugar, nutmeg, cinnamon, salt,  lemon juice and apples.

Put into the pie crust

drizzle the honey on top

Mix the brown sugar and flour and add the butter.

Mix with a fork till everything is small crumbles.

Place on top of the apples

Put on a baking pan covered with foil

Bake for 90 minutes

Easy one crust pie

Udon soup

11 Nov

Udon Soup

One package of Udon Japanese noodles

Two  tablespoon sesame oil

5 diced scallions

One clove diced garlic

One  thinly diced carrot

4 cups chicken stock

Two teaspoons soy sauce

Two teaspoons grated ginger root

One thinly sliced, seeded jalapeno

One cup bok choy

One cup spinach

Boil 2 quarts of water and add the noodles.

Stir often for about 8 minutes

Drain and set aside

Heat the oil in a 8 quart pot

Add the scallions, carrots and  garlic.

Cook till the vegetables are soft.

Add the broth, soy sauce, ginger and jalapeno.

Bring to a simmer.

Add the noodles

Heat till everything is hot

Add the bok choy and spinach at the end just before serving

I added the Vietnamese meatballs.

It was like Japanese wedding soup

The entire pot was gone .

This is definitely a staple in my house. Continue reading

Vietnamese Meatballs

10 Nov

Vietnamese Meatballs

One pound ground pork

3 Tablespoons Soy Sauce

Two diced scallions

1/2 diced onion

2 cloves diced garlic

Zest of one lime plus the juice

4 tablespoons diced cilantro

One tablespoon mint

1 1/2 teaspoon corn starch

1/2 teaspoon fresh ginger

1/4 teaspoon turmeric

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup brown sugar for rolling

Mix everything except the sugar

Roll into one inch balls and roll into the brown sugar

Place on non stick foil in a baking sheet

Bake at 400 degrees for 15  minutes or until brown

These make a delicious appetizer with a peanut sauce or hot sauce,

I also put them in the udon soup.

 

Two Minute Salad

9 Nov

Two Minute Salad

This is my go to when I am complaining about making a salad.

One big handful of arugula

One diced scallion  or two tablespoon sliced onion

Ten grape tomatoes

Ten crouton

Two tablespoons crumbled goat cheese

Drizzle balsamic glaze

Add anything else you want but this is a simple delicious salad

Bavarian Apple Torte

2 Nov

Apple torte

This is a recipe I made when I first got married.

I will call it a vintage recipe and it never is out of style.

Every time I bake this it disappears.

Crust:

3/4 cup butter

1/2 cup sugar

1 1/4 cups flour

1/2 teaspoon vanilla

Filling:

2  8 ounces packages softened cream cheese

1/4 cup sugar

2 eggs

3/4 teaspoon vanilla

Topping:

5 cups thin sliced, peeled granny smith apples

1/3 cup brown sugar

1/2 teaspoon ground cinnamon

Mix all the crust ingredients together.

Press into the bottom of a 9 inch spring form pan

Beat the cream cheese and sugar

Add the vanilla and eggs

Beat till fluffy

Pour on to the crust

Mix the apples with the sugar and cinnamon

Layer the apples on top of the cream cheese mixture

Make a design because it will look pretty

Bake for 60 to 65 minutes at 350 degrees

Glaze with apricot preserves when it comes out of the oven

Cool and take out of the pan

Keep refrigerated.