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Zucchini, Shallots, Basil and Feta

23 Mar

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My son made this the other night and I had to make it myself.

One or two zucchini either sliced or spirallized

Three sliced shallots

One tablespoon oil

1/8 teaspoon garlic salt

8 sliced basil leaves

Heat the oil

Add the shallots

Cook till almost soft

Add the zucchini and stir fry for two minutes

Do not overcook, keep it a little crunchy

Add the garlic salt, feta and basil

Take off the heat

This is delicious as a side or in crusty Italian bread.

Poach an egg or two and place them on top with some hot sauce.

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Kung Pao Brussel Sprouts

22 Mar

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Doesn’t this sound good.

I followed the recipe exactly.

OMG!

It should be called Kung Waooooooooo Hot.

It was so hot I could barely eat it.

This is the changed edible recipe.

For those who like it really hot, look at the February 2015 edition of Bon Appetite.

2 pounds of brussel sprouts

2 tablespoons canola oil

Slightly season with salt and pepper. Do not use alot of salt because there is soy sauce in the rest of the recipe.

1 tablespoon cornstarch

One tablespoon water

One tablespoon sesame oil

3 cloves minced garlic

2 tablespoons minced ginger

2 tablespoons hot chili paste

1/4 cup low sodium soy sauce

3 tablespoons sugar

2 teaspoons rice vinegar

1/2 cup water

1/3 cup unsalted peanuts

You can use the hot dried chiles de arbol that was in the original recipe but this was hot enough for me without them.

I used two peppers as a garnish.

Preheat the oven to 425 degrees.

Toss the brussel sprouts with the oil, salt and pepper.

Roast for about 20 minutes, turning once.

Mix the cornstarch with the 1 tablespoon of water and set aside.

Heat the sesame oil in a pan and add the garlic and ginger and cook for a couple of minutes.

Add the chili paste and cook for two more minutes.

Add the soy sauce, sugar, vinegar and 1/2 cup water and bring to a boil.

Let this reduce a little.

Stir in the cornstarch mixture.

Continue cooking and stirring until the sauce starts to thicken.

Taste the sauce, it may need more soy sauce.

The sauce does thicken as it sits.

Add the brussel sprouts  and make sure they are coated with the sauce

Add the peanuts on top.

I served this over the leftover egg roll filling.

 

 

Arugula, Mushroom, Basil Salad

28 Feb

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I love basil.

I love anything I can make with basil.

I was watching the Chew on TV and Michael Symon made this with chicken.

I turned off the show and made it immediately with just a couple of changes.

4 big handfuls of arugula

40 basil leaves. Yes, I said forty leaves.

2 diced scallions, just the green part.

One baguette cut into one inch cubes

3/4 cup olive oil divided

Two cloves minced garlic

1/4 cup Parmesan cheese

10 ounces sliced baby bella mushrooms

10 ounce package white sliced mushrooms

1 Tablespoon thyme leaves

salt and pepper

4 tablespoons red wine vinegar

1 1/2 tablespoon honey

One tablespoon Dijon mustard

Toss the bread with the 1/4 cup oil, garlic, cheese and a sprinkle of salt and black pepper

Pan fry the bread till it is toasted and crunchy

Place in a salad bowl

Add the arugula, basil and scallion greens to the bowl

Put 2 tablespoons oil in a large skillet that you used to toast the bread.

Add one package of mushrooms in a single layer

Sprinkle with 1/2 of the thyme

Don’t touch them for 5 minutes or until the bottoms are crisp.

Turn over and brown the other side

Sprinkle with salt and pepper

Pour them over the salad

Do the same with the next box of mushrooms

Pour over the salad

Put the remaining oil in the skillet

Add one tablespoon of Dijon mustard, the red wine vinegar and honey.

Mix well and taste

I added a little more vinegar and honey but taste and adjust to your liking.

Pour the warm dressing over the salad

Add some extra cheese curls on top

This is so delicious.

The original recipe had grilled Dijon mustard chicken on top.

Thank you Michael Symon for a great lunch.

 

 

 

 

 

Vietnamese Vegetable and Noodle Salad

20 Feb

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This recipe I found on Pinterest.

It was from foodie crush.com

I added just a couple of things

6 ounces  rice vermucelli noodles, cooked and set aside

3 shredded carrots

One seeded cucumber

One sliced red pepper

1 1/2 cups clean and washed bean sprouts

One cup thin sliced cabbage

6 diced green onions

1/2 cup chopped cilantro

Mix everything together

Put everything in a paper towel and squeeze dry

Keep it in a towel till you are ready to dress it.

Dressing;

1/2 cup fish sauce

1/2 cup rice vinegar

3 tablespoons sugar

4 cloves minced garlic

1/4 teaspoon crushed red pepper

1/2 lime juiced

1/2 lime garnish

Put everything in a food prosessor and blend well.

Put the salad in a big bowl and mix with the dressing.

This salad gets really soggy so serve it right away once you have dressed it.

I just put the shredding blade on my food processor and shred all the vegetables except the bean sprouts and put them in a bowl.

Then change blades to make the dressing.

Sugar snap peas and jalapenos would be a good garnish.

I would put this salad on any sandwich.

Wrap the salad in rice paper for a meatless roll.

Toss it with any grilled meat or shrimp.

 

 

 

Cornstarch Noodle Stir Fry

16 Feb

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The hardest thing is rehydrating the noodles.

I am experimenting with different noodles and these are the cornstarch ones called Papabok.

They are like a cellophane noodle with a little more of a bite.

I am really stuck on rice noodles and these are different but still good

Place two squares of the noodles in tap water for ten minutes.

Use the same water and boil for 15 minutes till the noodles start to soften and cook.

Break up the noodles to separate them.

Keep in the water for another fifteen minutes off the heat.

Set aside

3 tablespoon oil

One chopped large onion

4 cloves chopped garlic

2 sliced carrots

1/2 sliced red pepper

2 cups sugar snap peas

1/2 cup dried chopped mushrooms, rehydrated

One to two cups of broccoli cut into spoon size pieces

One pound of small shrimp

One packet Kikkoman chow mein mix

One package oriental seasoning mix

4 cups salted chicken stock

Rehydrate the noodles and set aside.

Put oil in the pan with the garlic and shrimp.

Cook till the shrimp are pink.

Take them out of the pan.

Add the rest of the vegetables and stir fry for three to four minutes

Add the chow mein sauce and chicken stock

Bring to a boil

Add the drained noodles and shrimp.

Season with dry oriental seasoning mix that you get in udon packages.

Serve in big bowls

These noodles are a challenge to eat.

They slide off a spoon and fork and chopsticks are impossible.

So… Good luck and make sure you have a ton of napkins.

This is not a good first date meal but it does challenge your hand, eye and mouth coordination.

 

 

Cabbage Core Slices

12 Feb

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How many cabbage cores have you thrown out?

I couldn’t even tell you how many I have thrown out.

Not any more.

Slice the cabbage core as thin as you can.

Melt the butter in a nonstick pan.

Add the cabbage core slices so they don’t touch

Fry on medium high heat till the bottoms are brown.

Flip them and brown the other side.

Salt liberally

Put them on your kitchen counter and nibble on them till they are gone.

It won’t take long.

 

Garlic Confit

23 Jan

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I mentioned this in the Brussel sprout pizza and realized I did not give the recipe.

Sorry..

It is too easy.

One cup of peeled garlic cloves

2 cups olive oil or a good canola oil.

Put everything into a pot and simmer on low for one hour.

The garlic gets soft and spreadable.

Season with salt

This will last in the refrigerator for about two to three weeks.

Use it to put on the table with nice crusty bread.

Spread this on a sandwich.

Cover your chicken with it.

Put it in a salad or on potatoes.

Once you make it , use it on everything because the garlic has a nice sweet taste.

Never throw out the oil either.

Use it to fry potatoes and chicken.

It is also delicious in a salad dressing.

You do use a lot more garlic than usual because the taste is mellow and DELICIOUS.