Are you hungry?: 6/1/10

Tuesday, June 29, 2010

Asian Infused String Bean Salad

My mother always bought fresh green beans or “string beans” as she called them, in the summer. One of her favorite summer salads was fresh green beans with sweet onions. She dressed those babies with garlic, evoo, a splash of wine vinegar, and a few sprigs of fresh mint. Boy, recalling that fresh and tasty salad, fond memories of mopping that salad bowl with Italian bread ensued… [smile]

I prepared one of those reminiscent string bean salads the other day except with an Asian twist. Serving grilled pork chops basted in a teriyaki-hoisin combo, it seemed the perfect side dish. Turns out, I was right. Much of my experimental approach is attributed to the food blogs I frequent. The dishes are always inspiring it imposed a new outlook on food. I see flavors in my head, how crazy is that? Now, what I did not do was sway from using what I had on hand, as usual. I did no real measuring, simply mixed and tasted!

1 lb fresh green beans
1/2 small red onion
Garlic powder
Sesame oil
Rice vinegar
Lemon juice
Sesame seeds
Lay Choy Chow Mein Noodles

Clean and snip the green beans. Steam the beans in the microwave for two or three minutes to soften but not fully cooked so the beans retain a soft crunch. Drain and allow cooling. Meanwhile, shred or dice about half of a small red onion. When the beans are cooled, add the onion. Add a few shakes of garlic powder and a dash of salt. Stir to blend and coat. Sprinkle lightly with lemon juice, rice vinegar, and sesame oil. Cover and cool in the fridge for about thirty minutes. Sprinkle liberally with sesame seeds and Chinese noodles. Toss to blend and return to the fridge uncovered for at least fifteen minutes. This allows the noodles to incorporate the dressing flavor. They should soften just a bit adding to texture and crunch of the dish.

It was evident everyone really enjoyed the salad, even my dad who is not a salad or veggie eater. Now Red, he went crazy for this salad. He questioned me at length concerning the preparation. There was just a bit left over, maybe one serving, which he scarfed up the next day. I wasn't even going to post this photo but what the heck, it gives you an idea anyway ;)

Reminiscing has been widespread around our house lately. That is probably because Red, my biggest food fan, is leaving hubby and me again. This time he is off to London to finish his degree. I am happy for him and know it will be a wonderful addition to his credentials and future. As the departure time nears, that mom thing kicks in and I think... another country, no personal connections there, and quite different from last round where a visit was just across the state, OH MY! I know this has nothing to do with green beans, just wanted to share my mom ~~worries~~ excitement with you all.

Are you hungry?

♥

Comments Recipe Tags: salad, side dish, vegetables

Monday, June 21, 2010

Tropical Banana Muffins

Cat Can Cook - Have you ever been to this website? Own the cook book? Doing the Google search thing, because I had several very ripe bananas to use immediately, brought me to the site. I went to Breakfast Television Toronto to watch the video of Catherine Robinson preparing her famous banana muffins live. The segment," Muffins: 5 ways in 5 minutes" was quick and impressive; I was sold. After viewing, I was off to the kitchen to prepare banana muffins. On the way it occurred to me, I have some fresh pineapple in the fridge and a can of coconut milk. Plan change-now I'm baking famous banana muffins with a tropical twist!

This is the original recipe including Catherine Robinson's notes:
Banana Muffins (makes 12 muffins)

3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)
1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)
1 slightly beaten egg
1/3 cup melted margarine or butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Mix the mashed banana, sugar, egg, and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt, and flour. Mix wet and dry ingredients all together! Pour into greased muffin tins, and bake in 350 degrees F oven for approximately 20 minutes. Enjoy!
http://www.catcancook.com/awesome-banana-muffin-recipe/comment-page-13/#comments

My additions and alterations included adding:
1/2 cup fresh pineapple, crushed
1/2 cup raisins
substituted 5 oz coconut milk for butter

This batch made 18 muffins in total 6 large and 12 regular sized. I baked the dozen for 18 minutes and the larger muffins for 20 minutes, at 350°. After cooling for a bit, I ate the first muffin. They were good, and very moist, but not what I expected from a famous muffin recipe. The next morning however was a different story. The banana flavor was prominent, with just a hint of pineapple. The coconut milk did give a somewhat nutty flavor however not a true coconut taste. On the other hand, what the coconut milk did do was to classify these as the moistest muffins I have ever eaten! Sorry, no photos this time but I can tell you they were super moist, lightly golden, and extremely delicious. Catherine was right in saying this was a versatile, awesome recipe.

I think a sprinkling of coconut on top will be the ticket to a real tropical flavor. The question is, add the coconut before or after baking.

Are you hungry?

♥

Comments Recipe Tags: baking, dessert, fruit, snack

Monday, June 14, 2010

My Food My Choice - Hands off MY FOOD!!

It is amazing to me how much the government has intruded on our lives. In no way do I believe, not even for an instant, not even if I were a drunk in a stupor, that the government has the ability or insight to make a better decision than I where my personal life is concerned. How in the world can they tell me what food to eat or what insurance to buy? They don't know anything about me personally, except that I pay taxes!! When I came across this website via twitter, I definitely knew I had to share it with you. Check out the video and the excerpts. FYI - I signed the petition, maybe you should too.

"My Food My Choice is a grassroots coalition of chefs, restaurant owners, consumers and organizations that promotes the advancement of consumer choice in the marketplace and an environment of economic vitality."

"The food police are on a march around the country. Elected officials and health czars have waged a war to control what we eat by hitting us where it hurts most...our wallets.

...And NYC officials are working to impose their ideas across the country by pressuring food companies to give in to their demands. In fact, they are so bold as to call their NYC sodium reduction campaign a "Nationwide" sodium reduction campaign.

Sign the petition, use the resources on MyFoodMyChoice.org, share with your friends, and protect your right to make your own food choices."

♥

Comments Recipe Tags: reviews

Tuesday, June 08, 2010

Eggs Rolls and Chicken Stir Fry

Decided it was time to treat the family to a homemade Chinese American dinner, Redkathy style. You know what that means; quick and easy with what ever is on hand goes into the dish. I decided on sweet and spicy chicken stir fry, rice noodles, and egg rolls, which are hubby’s favorite Chinese food. I have to admit I did make a store run for the pre-made skins.

Ingredients

1 tbsp vegetable oil
1 small chicken breast diced
1 cup carrot julienne sliced or shredded
3/4 head cabbage chopped or shredded
1 cup mushrooms chopped fresh
3 green onions thinly sliced
1 can bean sprouts
1 clove garlic minced
1 tsp five spices powder
2 tbsp oyster sauce
1 large egg beaten
4 tbsp soy sauce, low sodium, divided
1 tbsp sherry dry
1 dash salt
1 package egg roll skins

vegetable oil for deep frying
duck sauce for dipping

makes 18 egg rolls

Preheat a large skillet or wok over medium high heat; add the 1 tablespoon cooking oil.
In a bowl beat together the egg, 2 tbps. of soy sauce, and 1 tbsp sherry.
Add chicken to skillet or wok, season with five spices powder, salt, and pepper and stir fry until chicken is cooked, about 2-3 minutes. Add the vegetables. Pour the remaining soy sauce and fish sauce over the mixture; stir to combine completely. Add the egg mixture and stir fry 2-3 minutes, or until cabbage is just soft. Remove from heat and allow for cooling.

Spoon about 1/4 cup of filling diagonally across the skin, just below the center. Fold bottom corner over the filling and tuck. Fold the side corners over toward the center, forming an envelope shape. Roll up to the remaining corner, moisten the point, and press firmly to seal. After rolling about five, I place on waxed paper seam side down, and set about 3” of vegetable oil in a large pot to heat on the stove. The oil temperature should be 365 degrees before beginning to fry. Complete the wrapping. Fry egg rolls a few at a time for 2-3 minutes, or until golden brown. Drain on paper towels.

After reading Emeril Lagasse’s vegetable egg roll recipes and about five others, I came up with this combination. Last time I made egg rolls, I added 1 tsp of fresh grated ginger. They were definitely better last time. Everyone enjoyed them but agreed there was something missing.

Sweet and Spicy Chicken Stir Fry

Ingredients
3 tbsp sesame oil

3 large chicken breast cut into 1” cubes
1 tsp chili powder
1 tsp black pepper
1 tsp five spices powder
1 tsp ginger powder
2 tbsp soy sauce
1/2 bag sliced carrots
1 large bell pepper
1 broccoli head
1 can sliced water chestnuts
1 can pineapple chunks in juice
1/4 -1/3 cup sesame seeds

cornstarch
water

Heat sesame oil in a large skillet or wok. Season the chicken with chili powder, and black pepper. Stir fry chicken until no longer pink. Add the vegetables, sprinkle with five spices powder and soy sauce. Stir fry for 2 – 3 minutes. Add pineapple chunks, including juice, and ginger. Thicken liquid with a small amount of cornstarch dissolved in water. Sprinkle sesame seeds over top. Cook until heated through. I served this stir fry with rice noodles on the side rather than my original plan of adding into the dish. Hubby is still staying away from the starch, however he couldn’t resist those egg rolls!

A simple Chinese American family meal redkathy style. Hope you enjoy this as much as the family did!

♥

Comments Recipe Tags: chicken, dinner, side dish

Friday, June 04, 2010

Quick and Easy Spring Salads, Yummy!

Hope everyone had a nice Memorial Day weekend. We did not could not plan a big gathering as catching up on things around the house was a necessity. The last month has been an extremely busy time. My father, who is 81, has finally agreed he should not be living alone. My brother, sister, hubby, and I spent numerous weekends emptying the house. Between all the driving, packing, cleaning, loading, and worry involved, along with preparing our own house there was no time for much else. We look forward to our normal routine commencing, hopefully devoid of tension.

Our Memorial Day celebration was quick, uncomplicated, and nonetheless delicious. On Sunday, I grilled chicken and Italian sausage. Side dishes included two super simple salads, Ambrosia Fruit and Fresh Dill Pasta. Every thing was prepared with what I had on hand, no time to grocery shop. On Monday, we visited with my niece and her family. At the request of my niece, I prepared the potato salad. Nothing fancy, just a good ole American potato salad.

Ambrosia Fruit Salad

1 can sliced peaches, drained well
1 pint fresh strawberries, cleaned and quartered or sliced
1 large apple, peeled and cut into bite size pieces
1 large banana, sliced
1/4 cup shredded sweetened coconut

1/4 cup light mayonnaise
1/4 cup light sour cream
1/2 tbsp lemon juice

In a medium sized bowl, combine fruit. Drain of excess liquid that may have collect in the bowl. Sprinkle with the shredded coconut and mix well. Add the mayonnaise and sour cream, mix well. Sprinkle with lemon juice and stir. Refrigerate for at least two hours before serving.

These ingredients produced a three quart bowl of salad. The photo was taken after dinner. Obviously, everyone really enjoyed it. Even Dad had two servings!

Notes: The recipe is very common and usually includes marshmallows. When using the sweetened variety of flaked coconut I omit the marshmallows otherwise, the sweetness is overwhelming. I have added nuts, seeds, and just about every fruit to this recipe. Be sure to drain all fruits. Adjusting the amount of dressing is simple; use equal parts of mayonnaise and sour cream proportioned to the amount of salad.

The pasta salad was prepared without measuring; the ingredients are my best estimations. I almost was not going to post the recipe because everyone makes pasta salad, right? What changed my mind was this just may have been my best “thrown together” pasta salad ever. The salad was not soaked with dressing therefore the pasta reserved form and texture along with the vegetables. The fresh dill was dominant yet not overpowering. The hint of citrus from lime basil added an overall “fresh herb” flavor. Red and I are the pasta eaters and both really enjoyed it. The bowl was big and I assumed we would be eating pasta salad for a week. Much to my surprise, the pasta salad was gone the next night!

After boiling wheat and semolina pasta shells (about 3/4 box total) to al dente, I drained and rinsed them with cold water. The dressing consisted of 1/2 cup olive oil, 3 nice sprigs fresh dill, 10 small leaves fresh lime basil, 2 cloves fresh minced garlic, and fresh ground black pepper. Adding all of the ingredients to the processor, I pulsed in bursts, until the fresh herbs were minced and the mixture looked rather creamy. To the dressing, I added a splash of red wine vinegar. Taste and adjust vinegar if needed. Next, I mixed the cut vegetables – 2 plum tomatoes, 2 carrots, 3 scallions, 2 small broccoli, 16 oz. frozen Italian cut green beans thawed – with the pasta, salted stirred and tasted. Sprinkle with imported Parmesan cheese and mix. Top with dressing and mix well. Taste and adjust salt as needed. Refrigerate at least one hour.

♥