UMMA YORI

Balsamic Roasted Red Potatoes

2011-11-05T17:26:00.000-07:00

These potatoes make a great side dish. They are easy to do, have a great base flavour from the herbs & spices, and the balsamic vinegar gives them a really great kick of flavour at the end. Delicious!

Ingredients:

2 tablespoons olive or canola oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper

Directions:

In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, green onions and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.

Turkey Chili with Beans

2011-10-13T19:46:00.000-07:00

Serve 4 Prep: 15 minutes Cook: 45 minutes

Ingredients

1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
2 large poblano chiles, stemmed, seeded and diced
1 celery stalk, chopped
1 large onion, chopped
1 1/2 pounds ground turkey
1 tablespoon all-purpose flour
4 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons (packed) dark brown sugar
1 teaspoon dried Mexican oregano, crushed
Kosher salt and freshly ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-salt chicken broth (preferably organic)
One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream, or tortilla chips and/or pico de gallo.

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

Serve with garnishes.

The Low Carb Turkey Burger

2011-09-11T11:26:00.000-07:00

Serve 4 Prep: 10 mins cook: 10 mins.

Ingredients:

Extra-virgin olive oil
Kosher salt
2 cloves garlic, smashed and finely chopped
2 pounds ground turkey
1 Tbsp low-sodium soy sauce
1 tablespoon sambal oelek, optional
1-inch piece fresh ginger, peeled and grated
1/2 (One 8-ounce can) water chestnuts, drained and coarsely chopped
1/4 bunch fresh cilantro leaves, finely chopped

Optional Garnishes:

4 slices Cheddar
4 seeded burger buns
1/4 cup mayo mixed with 2 teaspoons sambal oelek
4 slices beefsteak tomatoes
4 slices raw red onion
Butter lettuce

Directions:

In a large mixing bowl, combine the turkey, soy sauce, sambal oelek, ginger, water chestnuts, cilantro and garlic. Add one-quarter to one-half cup water; this will help the burgers stay nice and moist. Using your hands, squish everything together until they are really well combined.

Make and cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt add more soy or just give a little sprinkle dink of salt.

When the burger mix is seasoned appropriately, form the mix into 4 equal size patties.

Coat the saute pan with new olive oil and bring to a medium-high heat. Place the burgers in the pan. Be sure not to crowd the pan, if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side.

Top each burger with tomato, onion and lettuce, and eat em' up!

Low Carb Ramen

2011-09-11T11:05:00.000-07:00

Serving 1 Prep: 10 mins. Cook: 10 mins

Ingredients:

1.5 cup water
1 tsp Vegetarian Bouillon Mix Chicken flavor (Harvest 2000)
1/4 tsp Tamari-Gluten Free, Reduced Sodium
a pinch of garlic powder
8 oz. Tofu Shirataki Angel Hair
2 oz. fresh shrimp, shelled
1 fresh shiitake mushroom, sliced
1 cup baby bok-choy, coarsely chopped
1 green onion, chopped

Directions:

Drain and rinse noodles. Parboil for 2-3 mins. ( or microwave for 1 mins)., then drain and pour into a small saucepan.
Add water, bouillon mix, and garlic powder. Bring noodles to a boil, then lower the heat. Cover and simmer about 5 minutes.
Add shrimp and bok choy. Return to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes or until shrimp are opaque.
Garnish with green onion and mushrooms if desired and serve.
Even better with a sprinkle of white pepper if you have it.

Simple Marinara Sauce

2011-07-12T19:27:00.000-07:00

I am pretty impressed with the way this sauce came out, generally I am a little timid to try recipes for tomato sauce because some of them come out way to acidic for my taste, but this one was very mild but very good. I used the San Marzano whole peeled tomatoes becuase the flavor is way better and less acidic. Use a spoon to break up the canned tomatoes. Or, for a smoother sauce, crush the tomatoes in your hands, holding them low in the pot to avoid spattering.
To make a hearty meat sauce, add 1/2 lb browned ground beef or cooked Italian sausage to the sauce after adding the tomatoes.

Serve 6 Prep: 15 min Cook: 1 hr 15 min

Ingredients:

1/2 cup extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes.
Or, 2 (28 oz.) cans whole peeled tomatoes plus 1 (8 oz.) can crushed tomato
4 to 6 basil leaves, chopped
2 dried bay leaves
4 tablespoons unsalted butter, optional

Directions:

In a large sauce pan, heat oil over medium low heat. Add onion; saute, stirring frequently about 5 minutes. Increase heat to medium; add garlic to the pot. Continue to cook, stirring, until onion is soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes with juice, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

* Quick and Easy Tomato Sauce with Butter and Onions *

Adapted from Marcela Hazan’s Essentials of Italian Cooking
Serves 4 as a main course;
makes enough sauce to lightly coat most of a pound of spaghetti

28 ounces whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Directions:

Put the tomatoes, onion and butter in a heavy saucepan (3 qt) over medium heat.
Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes.
Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.
remove from heat, discard the onion, add salt to taste ( you might find, as I did, that your tomatoes came salted and that you didn't need to add more) and keep warm while you prepare your pasta.
Serve with spaghetti, with or without grated parmesan cheese.

If you don't like the chunky sauce, it is ok to puree it in a blender after its been made.

Simple Tomato and Onion Salad

2011-07-09T16:10:00.000-07:00

Don't be deceived by this salad's simplicity: the lemon dressing and fresh herbs bring out the complex flavors of the tomatoes and onions, and if the ingredients are good, the results are practically miraculous. This is a perfect salad to accompany grilled meats and poultry. Also you can make this salad an hour ahead of time, refrigerate, and toss again before serving.

Servings: 6

Ingredients:

6 medium vine ripened tomatoes
1 medium sweet red onions
1 garlic clove, minced
Salt and freshly ground black pepper, season to taste
1/3 cup extra virgin olive oil
2 Tbsp fresh squeezed lemon juice
1 tsp ground cumin
2 Tbsp chopped cilantro leaves (or to taste)
Basil leaves, torned

Directions:

Core the tomatoes and cut them in eighths. Place them in a large mixing bowl.
Peel and core the onion. Slice it in half vertically. Slice the onion into strips as thin as you can cut them. Add them to the tomatoes.
Chop the cilantro and place them in the bowl as well.
Whisk together garlic, lemon juice, olive oil, and cumin. Salt and pepper to taste.
Toss tomatoes, onion, and cilantro with dressing - adjust seasoning to taste.
Sprinkle with basil leaves on top.

Variation:

You can use any balsamic vinaigrette to dress this salad.

1/2 c. extra-virgin olive oil
1/4 c., or to taste, balsamic vinegar

Veggie Spirals Pasta Salad

2011-07-04T16:08:00.000-07:00

Serve 8 Prep 20 mins

Ingredients:

Dressing:

1/2 cup mayonnaise
2 Tbsp sour cream
1 Tbsp Dijon mustard
1 Tbsp sherry vinegar
2 tsp sugar
Kosher salt and freshly cracked black pepper

Pasta:

1/2 lbs veggie spirals pasta, cooked and rinsed (about 4 cups cooked pasta)
1Tbsp roughly chopped fresh dill
2 large stalks celery, diced
1 small red bell pepper, seeded and diced
1/2 small red onion, peeled and diced
Kosher salt and freshly cracked black pepper

Directions:

For the dressing: Whisk the mayonnaise, sour cream, mustard, vinegar and sugar together in a small bowl or glass measuring cup. Season with salt and pepper.
For the pasta: In a large mixing bowl, combine the macaroni, dill,celery, bell pepper and red onion. Drizzle the dressing over the salad and toss to combine. Season with salt and pepper. Serve immediately or keep up to 2 days in the refrigerator until ready to serve.

Grilled Chili Burgers

2011-07-04T10:53:00.000-07:00

Chimichurri is a condiment that's used in Argentina in much the same way as burger lovers in the U.S. use ketchup. The Chimichurri Topping for these burgers features cilantro instead of the more traditional oregano.

Ingredients:

1 recipe Chimichurri Topping ( see recipe below)
1 lb. lean ground beef
8 oz ground pork
1Tbsp chili powder
1/2 tsp onion powder
1/4 tsp ground xumin
3 whole wheat pita bread rounds, quartered and toasted
3/4 cup bottled roasted red pepper, drained and cut into strips

Directions:

1. Prepare Chimichurri Topping. Set aside. In a large bowl, combine beef, pork, chili powder, onion powder, cumin, and salt. Mix well. Shape into six 1/2-inch-thick patties.

2. For a charcoal grill, grill patties on the rack of an uncovered grill for 10 to 13 minutes or until an instant-read thermometer inserted into side of each patty registers 160°F, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)

3. Place each grilled patty on top of two of the pita quarters. Top with roasted peppers and Chimichurri Topping.

Chimichurri Topping:

In a small bowl, combine 1/2 cup finely snipped fresh flat-leaf parsley; 1/2 cup finely snipped fresh cilantro; 2 tablespoons red wine vinegar; 1 tablespoon olive oil; 2 cloves garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; and 1/8 teaspoon cayenne pepper.imichurri Topping for these burgers features cilantro instead of the more traditional oregano.

BLT Sandwich

2011-07-04T10:30:00.000-07:00

Get your bacon fix (guilt-free!) with this remake of a lunchtime classic.

Serving: 4 Prep: 10 min Cook: 3 min

Ingredients:

4 split-top whole-wheat hot dog buns or sandwich breads
1/4 cup fat-free mayonnaise
2 tsp red wine vinegar
4 large romaine lettuce leaves, washed and chopped
2 medium red tomatoes, diced
1 Haas avocado, pitted, peeled and diced
1/2 cup real bacon bits, such as Hormel or turkey bacon
Freshly ground black pepper

Directions:

In a toaster oven, toast both sides of buns.
In a large bowl, combine mayonnaise and red wine vinegar with a whisk. Fold in lettuce, tomatoes, avocado and bacon. Season with salt and black pepper to taste.
Divide the mixture among the buns: serve immediately.

Nutrition facts per roll: 245 calories, 13g protein, 29g carbohydrate, 10g fat (2g saturated), 5g fiber

Mini Mascarpone Fruit Tarts

2011-07-04T09:55:00.000-07:00

Mini Mascarpone Fruit Tarts

These individual fruit tarts couldn't be any easier to prepare. Mascarpone cheese and heavy cream combine to create a filling with a rich, creamy quality that's similar to pastry cream, but with none of the work. The recipe is from the premier issue of ZEST, our very own, free online magazine focused on casual entertaining. Get more info on how to download it in the recipe notes below.

Ingredients ~

8 frozen puff pastry shells
1 8-oz container of mascarpone cheese
1/3 cup heavy cream
1/4 cup sugar
1 tablespoon triple sec
Fresh raspberries
1 kiwi, peeled & sliced

Preparation ~

Prepare the frozen puff pastry shells according to the package directions. After they have baked, set them aside to cool on a wire rack.
In a medium bowl, beat the mascarpone, cream, sugar and triple sec until smooth.
Fill each cooled pastry shell with the mascarpone mixture - you can use a pastry bag or a spoon.
To top the pastry shells, take a kiwi slice and cut it into quarters. Arrange the pieces in a pinwheel pattern and place a fresh raspberry in the center.
Garnish with fresh mint and serve immediately or chill slightly in the refrigerator.

Recipe Notes ~
This recipe is just one of the ones featured in the premier issue of ZEST.

Oatmeal Peanut Butter Chocolate Chip Cookies

2011-07-04T09:51:00.000-07:00

Take oatmeal cookies to a whole new level by adding chocolate chips and creamy peanut butter. They won't last long after you bake them.

Make 5 dozen cookies

Ingredients

1 cup butter
1/2 cup granulated sugar
1 cup firmly packed light brown sugar
1 cup smooth peanut butter
2 large eggs
2 tablespoons vanilla extract
2 cups quick-cooking rolled oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
12 ounces semisweet chocolate chips

Preparation

1. Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.

2. In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.

3. Drop dough by rounded tablespoons 1 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes, switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool.

The Twist: Ice Cream Sandwiches. Turn these great cookies into superb ice cream sandwiches: Soften the ice cream of your choice, 10 minutes. Spread 1/4 cup onto flat side of 1 cookie and top with another cookie, flat side down, pressing lightly. Chill sandwiches in freezer about 10 minutes, just long enough to chill ice cream but not enough to harden cookies. Eat immediately.

Chocolate Chip Cookie Cheesecake Recipe

2011-07-02T20:35:00.000-07:00

Serving 12-14 Prep: 20Min Bake: 70 Min + chilling

Ingredients:

2 cups chocolate chip cookie crumbs (about 28 cookies)
3 tablespoons sugar
5 tablespoons butter, melted

FILLING:

5 packages (8 ounces each) cream cheese, softened
1-1/4 cup sugar
3 tablespoons all-purpose flour
5 eggs, lightly beaten
2 egg yolks, lightly beaten
1/4 cup sour cream
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
1 teaspoon grated orange peel

TOPPING:

1 cup (8 ounces) sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon chocolate chip cookie crumbs

Directions:

In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.
In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange peel. Pour into crust. Place pan on a baking sheet.
Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes.
In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs. Yield: 12-14 servings.

Chocolate Chip Cookie Cheesecake published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p87

No-Bake Fruit Tarts

2011-06-21T21:17:00.000-07:00

This recipe for no-bake fruit tarts is fast, fabulous, and bursting with fresh-fruit flavor. The filling is light and creamy pastry cream that is very refreshing when combined with any fruit of your choice. I personally like to top it with mangoes, as we have very sweet mangoes in Manila. The combination of mangoes and cream is just delicious.

Ingredients:

For the Cream Filling:

1 cup Angel Evaporated Filled Milk
3/4 cup water
2 whole eggs
1/3 cup cornstarch
1/2 teaspoon vanilla essence
1/2 cup sugar
1 teaspoon lemon zest

For the Crust:

2 cups graham cracker crumbs
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 cup butter, softened

Fruit Toppings:

kiwi slices
halved strawberries or red grapes
sliced mangoes or peaches

Procedure:

1.) Combine Angel Evaporated Filled Milk, water, eggs, cornstarch, vanilla and sugar in a heavy bottom saucepan. Cook until thick while stirring continuously. Stir in lemon zest before removing from heat. Set aside to cool.
2.) Mix together graham crumbs, sugar, cinnamon and melted butter. Divide into 6 individual tart molds. Press bottom and sides using a spoon. Allow it to chill in refrigerator.
3.) Pour cream filling into prepared crust. Top with fresh fruit slices. Chill completely before serving.

Makes 8-12 tarts

Summer Fruit Soup

2011-06-20T20:37:00.000-07:00

adapted from Taste of Home magazine

Ingredients:

1/2 c sugar
3 tbsp quick-cooking tapioca
2 1/2 c water, divided
1 can (6 oz) frozen orange juice concentrate
1 cup fresh strawberries, hulled and halved
1 cup fresh or frozen sliced peaches, thawed and cut into bite-size pieces
1/4 c. red raspberries
1/4 c. blueberries
1 medium ripe bananas, sliced

Combine sugar, tapioca and 1 1/2 c water in a saucepan. Cook over medium heat for 5 to 6 minutes or until thickened and clear. Remove from heat.

Stir in orange juice concentrate and rest of the water. Continue stirring until the orange juice concentrate is thawed. Stir in strawberries, peaches, blueberries, and raspberries. Cover and refrigerate for 2 hours.

When ready to serve, add bananas.

Bluberry Sour Cream Tortte

2011-06-18T09:22:00.000-07:00

10-12 Servings Prep: 30 min. + standing Bake: 35 min. + chilling
30 35
Ingredients

3/4 cup butter, softened
1/4 cup sugar
2 egg yolks
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

FILLING:

4 cups fresh or frozen blueberries
1 cup sugar, divided
1/4 cup quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon peel
1/8 teaspoon ground nutmeg
2 egg yolks
2 cups (16 ounces) sour cream
1 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.

Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until lightly browned. Cool on a wire rack.

In a large saucepan, gently toss the blueberries, 1/2 cup sugar, tapioca, cinnamon, lemon peel and nutmeg. Let stand for 15 minutes. Cook, uncovered, over medium heat until mixture comes to a boil. Cook and stir for 2 minutes. Remove from the heat; pour into crust.

In a large bowl, beat the egg yolks, sour cream, vanilla and remaining sugar. Spoon over blueberry mixture. Return pan to baking sheet.

Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 4 hours before serving. Refrigerate leftovers. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 each) equals 399 calories, 20 g fat (12 g saturated fat), 128 mg cholesterol, 271 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.

Blueberry Sour Cream Torte published in Reminisce March/April 2006, p 48

Chicken and bow tie pasta

2011-06-07T06:50:00.000-07:00

Serve 4 Cooks: 25 minutes

Ingredients:

1 tablespoon olive oil
2 teaspoons butter
2 boneless chicken breast halves cut into 1-inch cubes
1 carrot, sliced on diagonal into 1/4-inch thick pieces
1 1/2 cups steamed broccoli florets
1 cup halved horizontally cherry or grape tomatoes
2 cloves garlic, minced
16 ounces bow-tie pasta or linguini
2/3 cup chicken broth
4 basil leavs, torned or 1 tsp dried leaf basil
1/4 tsp crushed red pepper flake
salt and pepper, to taste
3 Tbsp Parmesan cheese

Directions:

Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes.
Remove chicken with slotted spoon to paper towels. Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add carrot and cook, stirring, for 5 minutes. Add broccoli, tomatoes and garlic to the skillet and cook, stirring for about 2 minutes longer.
Cook pasta according to package directions.
To the skillet add chicken broth, basil, and Parmesan cheese; stir to blend. Reduce heat; simmer 4 minutes. Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.

Spicy Seafood Noodle Soup (SamSeon Cham Pong)

2011-05-30T10:53:00.000-07:00

Champong is a popular noodle dish that is prepared in a red, spicy seafood broth containing hearty vegetables and variety of seafood. In late 19th century, many of the Chinese immigrants opened restaurants and created new versions of their home food in Korea. Cham Pong is one of Koreanized Chinese dish that is so popular in Korea and even in Korean neighbourhoods around the world.

Serve 3 Prep 15 minutes Cook 15 minutes
Ingredients:

1 package fresh u-dong noodles
½ cup pork, thinly sliced at an angle
½ cup squid, cleaned and thinly sliced
8 medium shrimp, peeled and deveined
6 mussels, scrubbed
5 Shitake mushrooms, sliced thinly at an angle
½ onion sliced
½ carrot, cut into match-stick pieces
¼ napa cabbage, cut into 1x2 in pieces or 2 bok choy
2 green onions, cut into 2 inch pieces
4 dried red chili peppers, seeded and cut into small pieces
2 serrano pepper, seeded and sliced (for spicer taste)
1 tsp ginger, minced
4 garlic cloves, thinly sliced
3 Tbsp chili oil
6 cups chicken broth
2 Tbsp soy sauce
2 Tbsp Sake
2 tsp Salt or less to taste
2 tsp chicken powder (I used Harvest 2000 Vegetarian Bouillon Mix-chicken Flavor)
2 tsp Chili Bean Sauce (TOBANDJAN)

Directions:

In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite. Drain,and rinse well with cold water; set aside.
Add red chili oil to a pre heated wok or deep saute pan, add dried chili pepper, green onions, serrano pepper, garlic and ginger and cook, stirring, until fragrant, about 5 seconds.
Add sake and soy sauce, then add onions, napa cabbage, mushrooms, pork, shrimp, squid, mussels, and stir-fry.
Stirring in chili bean sauce to mix well, then add 1 cup of chicken broth; bring to boil. And add 5 cups of chicken broth, chicken powder, salt to taste; Reduce heat to med-low and let simmer.
Put the noodle in hot water, and make it warm.
Place noodles in a large soup bowl and pour hot soup mixture over noodles.

Baked Macaroni and cheese

2011-05-30T10:44:00.000-07:00

Serve: 6 to 8 Prep: 20 min Cook: 45 min

Ingredients:

1/2 lb elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup panko bread crumbs

Directions:

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Champagne Mustard Salad Dressing

2011-05-30T08:44:00.000-07:00

Ingredients:

3 Tbsp Champagne vinegar
1/2 tsp Dijon mustard
1 large egg york, room temperature
1/2 tsp minced garlic
3/4 tsp kosher salt
1/2 cup good olive oil

Directions:

Mix all ingredients except for olive oil, Add olive oil slowly

White Pizza with Fresh tomatoes and Basil

2011-05-30T08:36:00.000-07:00

Serve: 6 slices Prep: 10 mins Stand: 60 mins Cook: 15 mins

Ingredients:

Pizza Dough:

3/4 cup warm water (105 to 110 degrees F)
1 package (1/4oz.) active dry yeast
1 1/2 cups all-purpose flour, plus extra for kneading
1/2 cup whole wheat flour
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1 tsp extra virgin olive oil

Garlic Sauce:

1/4 cup olive oil
2 Tbsp butter
3 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried basil
1 Tbsp grated parmesan cheese
1/4 teaspoon crushed red pepper flakes

Toppings:

1 1/3 cups, grated pasteurized mozzarella
2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
1 large garlic clove, minced
1/4 red onion, sliced
1 cup sliced mushrooms
1/4 cup black olive, sliced
6 fresh basil leaves, plus extra for garnish

Directions:

In a cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes.
Combine flours and salt in a food processor to blend. With the machine running, pour the yeast mixture slowly through the small feed tube as fast as the flour will absorb it, and blend just until the dough forms. Dough may be slightly sticky. Coat dough evenly with extra virgin olive oil and trnasfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 45 minutes.
In mean time, make garlic oil: place 1/4 cup of olive oil, butter, garlic, rosemary, basil, parmesan cheese and red pepper flakes in a small saucepan and bring to a simmer over low heat. simmer for 10 minutes, making sure the garlic doesn't burn. Set aside.
Prepare the toppings, set a side. Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.
Dump the dough on a lightly floured board; punch dough down and let rest 5 to 10 minutes, then press and roll into an 10 to 12 inch circle and transfer the dough to a baking pans lightly sprayed with vegetable oil cooking spray. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
Brush the pizzas with the garlic oil, and sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each. Drizzle each pizza with 1 tablespoon more of the garlic oil.
Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange Red onions, mushrooms, basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over.
Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes.
when the pizzas are done, sprinkle with basil for garnish and red paper flakes. Cut the pizza into wedges and serve immediately.

Roasted Beet Salad

2011-05-08T13:01:00.000-07:00

Delicious beets add flavor and magnificent scarlet color to any meal. Before cooking, separate greens from beets. Wash beets thoroughly. Beets can be boiled, steamed or baked. After cooking, remove skins and slice. Season to taste. Make Ahead The roasted beets can be refrigerated for up to 2 days

Servings: 6 to 8
Ingredients:

For roasting beets:

1 1/2 pounds beets, stems removed and scrubed (3 or 4 tennis ball size)
Olive oil spray
a pinch of salt

For seasoning:

3 tablespoons olive oil
1/4 red onion, thinly sliced
1 Serrano chile, seed and thinly chopped
1 teaspoon minced ginger
2 tablespoon cilantro, chopped
pinch of sugar
2 tablespoons red wine vinegar
Salt and pepper

Directions:

Preheat the oven to 375°F. Sprinkle the beets with salt and spray the olive oil. Wrap in aluminum foil, leaving a little hole in the top facing up, and set in a roasting pan. Roast until tender when pierced with the tip of a knife, about 60 to 90 minutes. Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges.
Meanwhile, mix together the rest of the olive oil, red onion, Serrano, ginger, cilantro, sugar, and red wine vinegar.
Mix with the rest of the ingredients. Season with salt and pepper. Serve.

Green Salad with Roasted Beets

For seasoning Ingredients:

3 Tbsp olive oil
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
Pinch of sugar
1 small bunch arugula , tough stems removed, well washed and spun dry
1 bunch watercress , tough stems removed, well washed and spun dry
1 small head Boston lettuce , well washed, spun dry and torn into bite-sized pieces
Coarse salt and freshly ground black pepper

Directions:

In a medium bowl whisk together oil, the vinegar, mustard, sugar, salt, and pepper. Add the roasted beets, arugula, watercress, and Boston lettuce and toss to combine.

Braised Black Cod with Daikon Radish

2011-05-08T11:13:00.000-07:00

Serve 6 to 7

Sauce Ingredients:

2 cups Water
1/3 cup Soy Sauce
2 Tbsp Red Pepper Powder
3 garlic cloves, minced
2 Pinches Ginger Powder
1/2 Daikon radish, peeled and cut into 1/2 inch thick, then cut in 1/2

Main Ingredients:

1 fresh whole Cod (about 3 lbs)
1 Tbsp Sake
1 Tbsp Corn Syrup (Plum Extract:maesilchung or yoridang)
1 jalapeno, seeded and sliced
1 red pepper, seeded and sliced
2 green onions, sliced
pinch of toasted sesame seed

Directions:

Prepare the sauce - Boil the water in the saute pan, add soysauce, ginger, garlic and radish, red pepper powder; boil and reduce heat to medium-low, then cook about 20 minutes.
In mean time, cut fish into 1 1/2 inch thick and remove the fins with scissors. Cut jalapeno, red pepper and green onions and set a side until the sauce is ready.
Add fish, Sake, Corn syrup (Maesilchung)on top of the sauce mixture. Cook it for about 10 minutes on high-medium. The sauce will start to thicken.
After 10 minutes, the sauce will be reduced in half. Be careful not to burn it, so keep an eye on it. Also pour the sauce with spoon on the top of the fish so that the fish may absorb the sauce evenly.
Add 2 chopped green onions, jalapeno and cook for 5 more minutes on high. When it is done, the liquid will be like a thick sauce. This looks absolutely delicious.

White soft tofu stew (non-spicy soondooboo jjigae)

2011-05-08T09:33:00.000-07:00

Serve 4

Ingredients:

1 pack extra soft tofu (soondooboo)
4 eggs
2 cups Anchovy-Kelp Broth
2 tsp Korean salted shrimp (saewoojeot)
1 Tbsp Mirin (sweet rice wine)
a pinch of salt to taste
a pinch of toasted sesame seed
1 green onion, thinly sliced

Directions:

Prepare the broth - Pour 2 cups of water in the medium pot, then add 3 or 4 kepl and set a side about 20 minutes. Remove the kepl; then add 10 to 12 anchovy in the the pot and bring to boil this, then reduce to heat to low, simmer about 10 to 15 minutes. Remove anchovy from the broth.
In mean time, mix eggs, saewoojeot, mirin in a medium bowl, mix well; then add soft tofu one spoonful at a time, mix gently.
Add egg mixture into the broth, gently stir egg mixture in one direction - not to set into the bottom of the pot.
When it starts boil, cover the lid and reduce the heat to medium about 2 or 3 minutes, then turn the heat to very low about 1 minute or so. Do not open the lid until it is ready.Turn the heat off, then add green onions, sesame seeds and serve with rice.

Korean braised chicken legs with vegetables

2011-04-24T19:33:00.000-07:00

Serve 3 Prep 10 minutes cook 20 minutes
Ingredients:

6 chicken legs, bone in and skin on
1/2 cup soy sauce
1/4 cup Mirin (cooking rice wine)
1 cup low sodium chicken broth
1 Tbsp sugar, or more to taste
1 Tbsp sesame seed oil
a pinch of black pepper
4 dried Thai red chili
4 garlic cloves, minced
1 tsp minced ginger
2 parsnips, peeled and cut into medium cubes (approx. 1″ x 1″)
2 carrots,cubed similarly to the parsnip.
handful of mushrooms, halved or quartered
a few stalks of green onion, chopped into 1/2 inch

Directions:

Rinse the chicken legs, cut around the bone and pull the meat down, looking like chicken blow pops, with a clean bone sticking out of a clump of tender chicken meat.
Put it in the cold water and boil about 5-7 minutes. Remove from the heat and drain,
In a large saute pan, mix together sugar, soy sauce, mirin, ginger, garlic and dried red chili. Mix well. Add chicken and mix until all chicken pieces are coated. Add vegetables and mix well.
Heat a large pan over medium high heat. cooking until the marinade is fragrant, about 5 minutes. Pour 1/2 a cup of broth over chicken and cover, reducing heat. Check chicken after 15 minutes to make sure there is enough water, and add 1/4 cup of necessary. You do NOT want to add too much liquid because the vegetables and the chicken all release juices and a too watery base is not ideal. Cook for 25 minutes total, stirring occasionally and checking to make sure there is enough liquid and just adding a little bit at a time.
Once chicken is fully cooked and vegetables are tender, add scallion pieces and toss. Sprinkle with sesame seeds as a garnish. Serve hot with fresh rice.

KEY LIME CREAM CUPLETS

2011-04-24T13:19:00.000-07:00

Receipe adapted from Ceramic Canvas Original,Dessert
For graham crackers cuplets:

¾ cup graham cracker crumbs
3 TBL sugar
3 TBL unsalted butter, melted

Preheat oven to 350°F. Combine crumbs, sugar and butter in a small bowl. Scoop a rounded tablespoon of a graham cracker mix into the cup of a 2” muffin tin. Using fingers, press the crumbs evenly on the bottom and the sides of each cup.Bake for 12 minutes. Take out and allow to cool completely.For lime cream:

6 TBL fresh key lime juice
4 TBL sweetened condensed milk
Zest from one lime
1 cup heavy cream

Stir together the lime juice, condensed milk and half of the lime zest in a large bowl. In a separate bowl, whip the cream to soft peaks. Gently fold the whipped cream into the lime mixture.Pipe whipped lime cream into the individual graham cuplets. Garnish with remaining lime zest.Makes 12 cuplets

Glazed Baby Potatoes (Al Gamja JoRim)

2011-04-24T09:26:00.000-07:00

serves 4 to 6 prep: 10 minutes cook: 20 minutes
Ingredients:

1 lb Baby Potatoes (about 30)
1 1/2 Cups kelp broth
3 Tbsp Soy Sauce
3 Tbsp Sugar
2 Tbsp Mirin (rice wine)
1 tsp sesame seed oil
1 tsp Sesame Seeds

KEPL BROTH

5 cups water
4 inch lengh of dried sea kelp

Directions:

Clean about 30 small baby potatoes. Drain the water. ( do not remove the skin).
In a medium pot, boil the 5 cups of water on high. Turn off the heat when the water starts to boil, then add dried kelp; let it cool.
Place a large sauce pan (shallow pan) on the stove, add 1 1/2 cups of kepl broth, soy sauce, sugar, Mirin. Stir to blend ingredients. Bring to a boil over high heat.
When the sauce starts to boil, add baby potatoes, then reduce heat to medium and continue boiling (uncovered), turning occasionally until caramelized for about 15 to 20 minutes.
After a minute or so, you will notice that they might have begun to stick to the bottom of the pan and turn dark in color. This is okay--in fact, it's what should happen. Continue stirring and watch as the potatoes' color turns darker and darker, also the sauce forms bubles bigger and bigger.
When finished, potatoes are tender and the liquid has evapolated, and they are nicely glazed; add sesame seed oil, sesame seed. Let it cool and serve.

Black Beans and Brown Rice

2011-03-31T10:06:00.000-07:00

Serve: 6 Prep: 5 mins Cook: 1 hour

Ingredients:

1 Tbsp olive oil
1/2 cup chopped onions
4 garlic cloves, minced
1/4 cup sliced green onions
1 cup long grain brown rice
2 1/2 cup low-sodium chicken broth
1 (15 oz.) can black beans, drained and rinsed
2 Tbsp finely chopped cilantro
a pinch of ground tumeric
a pinch of ground cayenne pepper
salt and splash lime to taste

Directions:

Olive oin in the sauce pan. Heat over medium until hot.
Saute onions and garlic until tender, about 5 minutes
Add rice; cook over medium heat until rick is lightly browned, 2-3 minutes, stirring frequently.
Add broth,tumeric, csyenne pepper to saucepan and heat to boiling, reduce heat and simmer, covered, until rice is tender, 40-45 minutes, add beans and green onions, stir lightly, then cover and stand 10 minutes.
Stir in cilantro, season to taste with salt and lime.

Slow Cooker - Carnita with Pico De Gallo

2011-03-31T09:58:00.000-07:00

Serve 10 -12
Ingredients

1 tablespoon olive oil
6 pounds boneless pork shoulder
1 cup ground cumin
4 dried New Mexico chiles, seeded and cut into 1/2 inch pieces
1 onion, quartered
6 cloves garlic, halved
1 jalapeno pepper, seeded and minced
6 cups water
Pico De Gallo Ingredients
6 tomatoes, chopped
1 onion, chopped
2 garlic clove, minced
a handful cilantro leaves, chopped
2 tomatillos, husked and chopped
2 jalapeno pepper, seeded and minced
1/3 cup lime juice
1 tablespoon salt
1/4 teaspoon ground black pepper

Directions

Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Place into a slow cooker along with the cumin, New Mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper. Pour in the water, cover, and cook on High for 6 to 8 hours, then reduce heat to Low and cook until the pork is tender and easily shredded, 12 to 16 hours more. Once cooked, remove the pork and vegetables to a large bowl and shred finely with two forks. Mix in enough cooking liquid to moisten the meat to your taste.
Prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. Combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. Season with lime juice, salt, and pepper. Mix well, and refrigerate until ready to serve.

Simple and healthy Clam Chower

2011-03-29T10:06:00.000-07:00

This clam chowder recipe is easy and tastes even better the next day. The protein in the milk benefits hair and skin, and the vitamin B12 from the clams and B6 from the potatoes nourish hair. Garnish with additional fresh thyme or parsley.
The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough!

Serve 6

Ingredients:

1/4 cup diced salted pork (2 slices)

1 cup finely chopped onion (1 large onion)

1 cup finely diced celery (2 celery ribs)

1/4 tsp dried thyme

1/8 tsp white pepper

1 garlic, minced

3 (6.5 oz) can chopped claims, undrained

2 1/2 cups diced peeled baking potato (about 2 large potaotes)

2 (8 oz) bottles claim juice
1 bay leaf

1/3 cup all purpose flour

1 1/2 cup fat-feee milk

1 - 2 tsp cornstarch (optional)

1/4 tsp salt, to taste

a dash pepper, to taste

Oyster crackers, chopped pasley for garnish

Directions:

skin the salted pork, dice it, and saute in a medium heavy pot over medium heat until crispy. Add onion, celery, thyme, garlic and bay leaf; saute 4 minutes or until vegetables are tender.

Drain clams from can, reserving liquid. Add claim liquid, potato, claim juice to pot; bring to a rolling boil. Reduce heat, and simmer, uncovered 15 minutes or until potato is tender. Discard bay leaf.

In a small bowl, combine milk and flour, stirring with a whisk until smooth. Gradually stir into soup. Bring to boil, then simmer for 10 minutes or until thickened, stirring constantly

Stir in clams; heat through 2 more minutes (do not boil). Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.

Serve in soup bowls top with Oyster cracker and parsley or fresh thyme.

* If mixture is too loose, add a little more flour or cornstasrch (mix flour or cornstarch with 1/2 cup of fat free milk before adding into the pot)

The Korean Tri-color Gnocchi Soup (Samsaek-Sujebi)

2011-03-27T09:18:00.000-07:00

Serve 8 Prep: 30 mins cook: 30 mins

Ingredients:Dough

6 cups Flour
2 1/2 Tbsp crown daisy powder
1/2 carrot, pureed with 1/4 cup water in blender
2 tsp salt
vegetable oil
water

Soup Base:

10 cups water
20 dried anchovies
2 dried kelp
1 green onion
2 potatoes, peeled, cut them into 6 chucks
1/2 onion, thinly sliced
1/2 zucchini ( Korean aehobak is better), cut 1/2 in lengh, then sliced
3 clove garlic, minced
fish sauce
Sesame oil

Directions:

Combine 2 cups of all purpose flour with 3/4 cup of water, 1/8 tsp salt, and 1 tbsp of vegetable oil in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together. Set a side.
Combine 2 cups of all purpose flour with 2 1/2 Tbsp of crown daisy powder; add 3/4 cup water, 1/8 tsp salt and 1 Tbsp of vegetable oil in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together firmly.Set a side.
Combine 2 cups of all purpose flour with pureed carrot , 1/8 tsp salt, and 1 Tbsp of vegetable oil in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together firmly.
Put the doughs into a plastic bag and keep it in the refrigerator.
In mean time, place 10 cups of water in a large pot. Add dried kelp, and 20 dried anchovies (with the heads and guts removed).
Bring it to a boil for 15-20 minutes over medium high heat, then lower the heat to simmer for another 20 minutes.
Turn the heat off and take the anchovies and kelp out.
Peel 2 medium sized potatoes and cut them into 6-7 chunks each. Add them to the pot. Add a half cup of sliced onion, half-moon sliced zucchini and 3 cloves of minced garlic to the pot. Boil for 10 minutes over medium high heat.
Cut the kelp into bite sized pieces. Chop 1 stalk of green onion. Set them aside.
Open the pot and add 1 Tbsp fish sauce and the kelp strips.
Put the dough in your left hand, and pull and stretch it with your right. Get it as thin as you can. Then tear it into bite sized pieces with your right. Drop it into the boiling soup. Repeat this until the dough runs out. *tip: If you make more than 4 servings’ worth, tearing the dough may take too long. So all family members should work together.
Close the lid and cook for a couple of minutes to let the noodles cook. Open the lid and add the chopped green onion and some sesame oil.
Transfer to a bowl and serve hot with kimchi.

***There are alot of way to create the different color and unique taste.***

Spinach (a handful spinach with 1/4 cup warter, then puree in the blender)

Purple sweet potato ( cut into small pieces, mix with water, then puree in the blender)

Kabocha squash ( steam or boil, then mash; mix with dough), or squash powder

Gardenia (chija) fruit or powder, Korean Chive, Green tea powder, Artemisia........

Miso-glazed Salmon

2011-03-20T18:14:00.000-07:00

In order to nicely brown the outer layer of the fillets without regressing to the tough, dry texture of the broiled recipes,sprinkling the flesh with salt and pepper, then quickly pan seared the fillets golden brown each side (*skin-side up first) before transferring them to the oven. Then broiling a piece of fish for 10 minutes?! Broiling the salmon left it perfectly flaky and moist.

Ingredients:

1/4 cup packed brown sugar
2 Tbsp low sodium soy sauce
2 Tbsp hot water
2 Tbsp Miso (soybean paste)
4 (6oz.) Salmon fillets (about 1 inch thick)
1 Tbsp toasted sesame seed
2 Tbsp thinly sliced green onions (green parts)
Canola oil

Directions:

Start by mixing the first 4 ingredients (brown sugar, soy sauce, hot water, and miso) in a bowl. Stir until completely mixed.
Set broiler on high and set rack about 6 inchs from the flame.
Salt and pepper you fish filets on both sides. Pan Searing the salmon - Before you put your fish in the pan you want it to be very very hot to the point where it just begins to smoke. Then add enough canola oil to coat the pan evenly.
*TIP the best pan to use for this process is a cast iron pan or a skillet that has a metal handle. This will allow you to move it from the stove top to the broiler.
Cook your filet for about 2 minutes on each side then baste it with a coating of the miso glaze then move to the broiler. Let cook for about 3 minutes then baste the fish again with glaze.
Let cook for about 5 minutes once the fish is nice and flakey and the glaze bubbly take it out.
Garnish with green onion, sesame seed.

Rice with Shrimp and Scallops in Thai Green Sauce

2011-03-19T17:58:00.000-07:00

Serve 4 Prep 20 mins Cook 30 mins

Ingredients:

2 Tbsp Peanuts oil
2 dried hot chili pepper
1/2 onion, thinly sliced
3 scallions, white and green parts thinly sliced separately
1 Tbsp minced garlic
1 lb sea scallops, tough muscle removed from side of each if necessary
3/4 lb large shrimp, shelled and divined
10 oz Thai Green Curry Sauce ( I bought 12oz. curry sauce from Trader Joe's)
1 tsp chili garlic sauce (optional)
1/4 cup chopped fresh cilantro
2 cups Jasmin rice

Directions:

Heat 1 Tbsp oil in 12 inch nonstick skillet over medium high heat. When the skillet is hot but not smoking, then saute chile and onions and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to plate.
Pat scallops and shrimp dry separately. Heat remaining 1 Tbsp oil in same skillet over medium high heat, then cook scallop until browned, 2 to 3 minutes on each side. Transfer scallops to a bowl and saute shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Transfer shrimps to scallops.
Add Thai green Sauce to skillet, then simmer, stir in sauteed onions and green onions, stirring occasionally, 3 minutes.
Meanwhile, boil 3 cups of water, then add 2 cups of Jasmin rice, simmer cook for 25 minutes.
Stir scallops and shrimps with any liquid in bowl into sauce in skillet and heat to boiling. reduce heat and simmer until scallops and shrimp are just cooked through, about 3 minutes.
Transfer seafood to a clean bowl with slotted spoon and add cilantro to sauce in skillet.
Divide rice and and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens.

Homemade Chili

2011-03-17T21:40:00.000-07:00

Ingredients:

2 pounds lean ground beef, or cubed lean stew beef, and 1 pound ground pork
1 (7 oz) can diced green chili
2 (6 oz) can tomato paste
1 (16 oz) can diced tomatoes
5 cups water
1/4 cup cornstarch mixed with 1/2 cup cold water
1/2 cup Wondra flour mixed with 1 cup cold water
1/4 cup chili powder
2 tsp Worcestershire sauce
1 Tbsp white vinegar (optional)
3 Tbsp dried minced onion
1 Tbsp salt
1 Tbsp garlic powder
1 Tbsp ground cumin

Directions:

Brown ground beef and ground pork in a large saucepan over medium heat.
Crumble and chop the meat with a spoon or spatula as it cooks.
When the meat is completely browned cover saucepan and turn heat to low. This way the ground meat will slowly simmer in it's own juices.
After ten minutes, remove the ground meat from the heat and drain off most of the fat.
While the meat is still off the heat add the water and the cornstarch. Whisk the cornstarch thoroughly as it's added until it's dissolved into the water. Do the same for the Wondra flour.
You can now set the pan over medium heat and add the remaining ingredients.
Bring mixture to a boil stirring often.
When chili begins to boil, reduce heat and simmer for 30 minutes.
When chili is done it will be much thicker and darker, like the real thing.

*And, like the original, you can use this chili sauce on hot dogs, hamburgers French fries, Spagetti or take it solo.

*The Wondra flour is a finely-ground quick-mixing flour used in sauces and gravies. It is made by Gold Medal and can usually be found in the baking aisle next to the other flour.

Chicken Soup with Spinach and Orzo

2011-03-06T11:32:00.000-08:00

Nothing says comfort like a bowl of hearty chicken soup. Pair with a sandwich for a simple, heart-warming dinner option.
Yield: 4 servings (serving size: about 1 1/2 cups)
Ingredients:
1 (32-ounce) container fat-free, less-sodium chicken broth, divided
1/2 cup uncooked orzo
2 teaspoons olive oil
2/3 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup chopped onion
3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
1 1/4 cups water
3 fresh parsley sprigs
1 fresh thyme sprig
4 cups fresh baby spinach
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Directions:
1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.
2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute

Caponate

2011-03-06T11:04:00.000-08:00

This southern Italian specialty is just delish! The vinegar helps preserve the dish, so it will keep well in the fridge for a week or two. Serve it as a side with roasted meats, on toasted ciabatta rubbed with garlic, or alongside antipasta with cold meats.

Cook Time:40 min
Yield: 6 to 8 servings

Ingredients:

1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
Extra-virgin olive oil
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 fennel bulb, cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
6 garlic cloves, thinly sliced
1 red and 1 yellow bell pepper, cut into 1/2-inch dice
2 zucchini, cut into 1/2-inch dice
1/2 cup water
1/2 cup tomato paste
1 Tbsp anchovy paste
2 tablespoons sugar
1/4 cup red wine vinegar
1/4 cup capers
a handful of pitted green olives
1/4 cup pine nuts, toasted
1/2 bunch mint, cut into chiffonade

Directions:

Preheat the oven to 400 degrees F.

In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.

Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.

Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste, anchovy paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the capers, pine nuts and mint. Cook for another 5 to 6 minutes.

Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.

Spinach & Basil Pasta Salad

2011-02-08T19:24:00.000-08:00

Serve 10 Prep: 15 mins Cook: 15 mins

Ingredients

1 (16 ounce) package bow tie pasta
1 (6 ounce) package spinach leaves
2 cups fresh basil leaves
1/2 cup extra virgin olive oil
3 cloves garlic, minced
4 to 6 ounces prosciutto, diced
salt and ground black pepper to taste
3/4 cup freshly grated Parmesan cheese
1/2 cup toasted pine nuts

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
Toss the spinach and basil together in a large bowl.
Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

Sesame Noodle Salad

2011-02-03T17:08:00.000-08:00

I would highly recommend making them at least 6 hours before and preferably 24 hours. The noodles absorb the "sauce" and the flavors meld.

Prep: 15 mins Cook: 5 mins

Ingredients:

1 (16 ounce) package angel hair pasta
1/4 cup sesame oil
1/4 cup soy sauce, or more to taste
2 Tbsp. balsamic vinegar
1 tablespoon hot chili oil
2 Tbsp. white sugar
1 Tbsp. minced garlic
1 teaspoon sesame seeds, or more if desired
2 green onion, chopped
1/2 red bell pepper, diced

Directions:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, garlic and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad. *I prefer it cold as it really does get better the next day!

Italian Meatballs

2011-01-22T14:48:00.000-08:00

Serving: 6

Ingredients:

1 cup bread crumbs
1 lb ground beef
2 Tbsp olive oil
1/2 cup water
2 eggs
1/4 cup grated Parmesan cheese
1 tsp dried parsley
1/4 tsp dried oregano, crushed
1 tsp salt
Dash of pepper
Marinara sauce

Directions:

combine bread crumbs and water
Stir in eggs, Parmersan cheese, herbs, salt, and pepper
Add meat;mix well
With wet hands, form 20 to 24 small balls
Heat oil and cook meatballs until brown, turning regulary, over los to medium heat
Place meatballs on paper towels to absorb any oil
Heat sauce to a boil. Lower to simmer, add meatballs, and cook, loosely covered, for 30 to 40minutes
Serve with spaghetti

Homemade Veggie Chips

2011-01-02T19:32:00.000-08:00

these easy snacks are a fun, healthy indulgence.

Serve 6

Ingredients:

3 beets, trimmed and peeled
2 sweet potatoes, peeled
1 Idaho potato, peeled
1 quater canola oil
coarse salt

Direnctions:

Using a mandolin or the slicing blade of a food processor, slice the vegetables about 1/8 inch thick. If any of the idaho potato slices seem damp, pat dry.
Pour oil into a large, high-sided skillet and put the skillet over high heat. When the oil is hot enough that if you put a slice of potato into the skillet, the oil bubbles around it immediately, slip a handful of vegetables into the skillet. Don't crowd the skillet. Fry, turning as needed, until chips are golden brown.
Lift chips out of the skillet with a slotted spoon, shaking off excess oil; drain on a brown-paper bag. Add salt to taste. Serve warm

Orange Baked Ham

2010-12-27T19:48:00.000-08:00

Serve 20 for dinner Prep 15 min Cook 1 hr

Ingredients:

1 (10-12 pound) fully cooked, spiral-cut smoked ham on the bone
6 garlic cloves
8 1/2 oz. orange marmalade
1/2 cup French's Honey Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice

Directions:

Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor. Add the marmalade, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
Serve hot or at room temperature.

Honey Balsamic Green Bean

2010-12-27T19:21:00.000-08:00

Serve 4 to 6 Prep 10 min Cook 30 min

Ingredients:

1 Lb green bean
6 sweet peppers, seeded thinly sliced
1 Tbsp Olive oil
1 Tbsp minced garlic
1 Tbsp balsamic vinegar
1 tsp honey
1 tsp onion powder
Salt and freshly craked black pepper

Directions:

Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 3 to 4 minutes. Immediately remove the beans from the water and add them to an ice water to stop the cooking process. Drain.

In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring often. Oncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook about 10 more minutes.

Transfer the beans to a serving bowl and serve.

Mango Couscous

2010-10-03T11:45:00.000-07:00

Ingredients:

1 cup couscous
1 Mnago, peeled and diced
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 tsp freshly squeezed lime juice
1 Tbsp chopped mint (optional)
salt & pepper to taste

Directions:
1. Cook couscous according to package directions.
2. Combine with Mango, red onions, cilantro & lime juice.
3. Season to taste with salt and black pepper.

Grilled Curried Shrimp with yogrut sauce

2010-10-03T10:08:00.000-07:00

Serve 4 Prep: 10 mins Cook: 10 mins

Ingredients:

3/4 lb shrimp, cleaned and shelled, tails on.

Marinade Sauce

2 Tbsp Red curry paste
2 tsp vegetable oil
1 Tbsp minced garlic
1 Tbsp freshly squeezed lime juice

Dipping sauce

1 7-oz container Greek yourt
1 tsp grated ginger
1/2 tsp minced garlic
1 Tbsp chopped cilantro
Lime wedges (optional)

Directions:
In a large bowl, whisk together red curry paste, vegetable oil, garlic & lime juice. Add shrimp; toss to coat.
Mean time, mix together yogurt, ginger and cilantro and garlic in a small bowl. Season to taste with black pepper
Heat grill to medium high. Grill shrimp until just cooked through, about 2 minutes per side.
Arrange shrimp on platter and serve with yogurt sauce. Garnish with lime wedges if desired.

Oven baked Tilapia

2010-09-07T06:21:00.000-07:00

This recipe is great all by itself but with the fresh tomato salad or mango salad over it, it’s nothing short of amazing. If you don’t generally like fish, this recipe could change your mind. If you’re positive you don’t like fish, then try the tomato salad over grilled chicken or steak. If you are looking to make this a little lighter, omit the butter and add a little extra olive oil.

Serve: 6 PRep: 10 minutes Cook: 10 minutes

Ingredients

6 Tilapia Filets
2 lemons sliced in half
3 Tablespoons olive oil
3 Tablespoons of cold butter cut into small cubes
1/3 Cup seasoned breadcrumbs
Seasoned Salt
Fresh ground pepper
½ Tablespoon dried oregano
Pam

Directions

Preheat over to 400 degrees
Cover a cookie sheet with foil. Spray the sheet with Pam. Place fish filets on the sheet and drizzle with olive oil. Squeeze the lemons over the fish and season with seasoned salt and pepper. Sprinkle the breadcrumbs over the fish to coat the fish, then top with small cubes of cut butter. Sprinkle with oregano and place into the oven with the rack on the second highest level.
Bake for around 8 minutes then shut the oven and turn on the broiler and broil for about 2 minutes until golden brown.

Pickled Radish

2010-09-06T09:41:00.000-07:00

The pickled radish for something sweet, tangy, and crunchy, which it would go well with sauced up, deep-fried chicken (Tong-dak)

Ingredients:
1 medium radish
1/4 cup water
1/4 cup sugar
1/4 cup vinegar
1 Tbsp salt

Directions:
peel and cut the radish into 2 cm chucks.
In a big bowl evenly mix sugar & salt sall over the radish, leave them 30-40 minutes.
Put the radish into the jar and pour the juice over; add 1/4 cup of water and vinegar.
Keep the jar in the refrigerator and enjoy!

Mung beans & rice Porridge (Nokdujuk)

2010-09-05T08:45:00.000-07:00

Usually, peeled and split mung beans are found in Asian grocery stores only. Because they have a long shelf life, it may be a good idea to keep one bag in pantry, just in case you need them. You could buy whole mung beans, too. But, most Korean mung bean recipes that I know require peeling. Since I am not gourmet enough, I cannot tell the difference between starting from the whole beans and using these semi-prepared ones, at least not yet. I used this particular brand of peeled and slit mung beans for my Mungbean Pancakes or Mungbeans & Rice porridge...

Ingredients:
1 cup peeled mung beans
1 cup rice
5 cups homemade chicken stock (if you don't have homemade chicken stock, use plain water)
3 cups of water
2 Tbsp finely chopped carrot
3 Tbsp finely chopped green onions
a pinch of salt to taste

Directions:
Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer. Also soak mung beans in the 3 cups of cold water about 2 hours.
Add 5 cups of chicken stock and 3 cups of mung beans soaked water and mung beans in a large pot, boil with high heat, then reduce heat to medium (lower the heat if it boils over & uncover the lid slightly); cook about 20 minutes till the mung beans is cooked.
Remove the cooked mungbeans using a strainer from the pot; put it into food processor and grind the mung beans roughly.
Add rice and carrots into the pot and boil in high heat; then reduce to medium heat.
Every now and then open the lid and stir the porridge so the rice doesn’t burn on the bottom the pot.
When the rice looks cooked and add the grinded mung beans, then boil again.
Add green onions and stir often until the rice and mung beans mixture cooked all the way about 10 to 15 minutes.

Turkey Meatloaf

2010-08-15T14:18:00.000-07:00

Serve 6 Prep: 20 mins Cook: 1 hr
Ingredients:

3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, (3/4-finely chopped, 1/4-thinly sliced)
1 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh pasley
1 cerely, chopped
2 pounds ground turkey breast
1 1/2 cups herbed sundried tomatoes in oil, pureed in a food process
2 eggs, beaten
1 cup plain bread crumbs
1 Tbsp. Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk.
Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion.
In a large bowl combine the turkey, oat mixture, chopped onion, 1 cup of pureed sun-dried tomatoes (reserving 1/2 cup of sun-dried tomato puree), eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high.
Mix tomato sauce with reserved sun-dried tomato puree.
Pour the tomato sauce mixture over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.

Korean Tofu Ssamjang Sauce

2010-07-08T18:01:00.000-07:00

Using comercial ssam jang product, you can make your own better ssamjang.
When you don't have comercial ssam jang product, you can mix 1 Tbsp of red pepper paste and 1Tbsp of soy bean paste, this substitute might be even better.
This recipe makes multiple servings. You can store them in the refrigerator for up to 1 month.

4-6 oz of medium firm soy bean curd (Tofu)
6 Tbsp. store bought Ssamjang
1/2 onion, chopped
1/2 jalapeno, seeded, chopped
1 Tbsp minced garlic
2 Tbsp chopped green onion
1 tsp sesame seed oil
1 tsp toasted sesame seed
1 tsp anchovy flavor soup stock (San Deul Ae myulchi)

Chop up the tofu and place them in the sauce pan (do not add any oil or water in the pan.) - cook about 5 minutes; then add onions, garlic, green onions, and jalapeno; cook 5 more minutes; stir often.
Add sesame oil, dwenjang mixture, and mix with soup stock.
Cook in med-low heat, covered for 10 minutes; stir often.

Korean Egg Custard (Gyeran Jjim)

2010-07-06T07:22:00.000-07:00

Korean steamed eggs are similar to quiche, but without a crust, and these eggs are amazingly light and fluffy. Not only does this steamed egg recipe go well with just about anything, it's healthier than most egg recipes that call for frying or baking. Whenever possible, you want to steam and boil foods that require cooking, as low temperature cooking minimizes the production of harmful compounds like heterocyclic amines.

serve 4, Prep 10 minutes, Cook 25 minutes

Ingredients:

3 eggs

1 cup water

2 tsp fish sauce

1 Tbsp minced carrots

2 Tbsp minced green onions

Directions:

Break the eggs, whisk until the well,then sieve them; then add water, fish sauce; mix them well.

Pour the egg mixture into heat safe bowl (up to 80% of the bowl) and cover them with foil.
When the water starts to boil from the steamer, add the bowl into the steamer.
Cook the eggs at the medium heat about half way 10 ` 15 mins)
Change to the low heat, add minced carrots, minced green onions and cover; then cook 10 more mins.

When the eggs are ready, you should be able to poke a chopstick right through to the bottom and come out with a clean chopstick.

Enjoy!

* instead of fish sauce, you may add 1 tsp. salt-pickled baby shrimps called "Sewoojut".
* Add any fresh vegetables, herbs that your taste buds are calling out for
* This quick and easy steamed egg dish (gaeran jim) can be made in the microwave. If using microwave, mix eggs, water, chopped vegetables, fish sauce: mix well; then cover the bowl with a plastic wrap and cook for 4 minutes or more.

Korean Sweet Black Beans (Kongjaban)

2010-07-04T08:52:00.000-07:00

Black bean is a very good source of cholesterol-lowering fiber, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, Black Beans Give You Energy to Burn While Stabilizing Blood Sugar. In addition, they are a very good source of dietary fiber and folate.

Ingredients:

2 cups black soy beans, washed
3 ~ 4 cups filtered water
1/2 cup soy sauce
3 Tbsp sugar
4 Tbsp Corn-syrup
2 Tbsp Maesil Extract
1 tsp sesame oil
1 tsp sesame seeds
Pinch of salt

Note: To shorten cooking time and make it easier to digest, washed black beans should be presoaked - simply soak the beans in drinking water for 6 hours or overnight, placing the bowl in the refrigerator so that the beans will not ferment.

Directions:

In a pan add the black beans and presoaked water & add salt. (add more water if needed).
Boil them on high for about 20 to 25 minutes – until the water is reduce in half.
Add soy sauces and reduce the temperature to medium high, then cook them for 10-20 minutes until the sauce is reduce in half. Then add 4 Tbsp of corn syrup and 3-4 Tbsp of sugar depending on your taste. You can skip the corn syrup and use sugar or honey instead. Add sesame seed oil.
Cook them for 20 to 25 minutes – until the liquid is almost gone. Watch carefully not to burn them.
Sprinkle 1 tsp of sesame seeds in them, and cook them 5 more minutes on low. Turn off the heat.

Smoked Chicken Strata

2010-06-20T15:45:00.000-07:00

Serve: 6 Prep: 25 mins Chill: 2 hrs Bake: 25 mins Stand: 1o mins

Ingredients:

1 Tbsp canola oil
2 cup cut-up trimmed fresh asparagus or chopped broccoli
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped red or yellow sweet pepper
3 whole grain English muffins, torn or cut into bite-size pieces (4 cups)
2 cups shredded smoked chicken or cooked chicken breast (10 oz.)
3/4 cup shredded Swiss cheese ( Gruyere cheese is better )
4 eggs, lightly beaten
1 cup milk

Directions:

In a large nonstick skillet, heat oil over medium-high heat. Add asparagus, mushrooms, and pepper; cook about 3 minutes or just until vegetable are crisp-tender.

Lightly coat casserole dish with nonstick cooking spray. Divide half of the English muffin pieces in the dish. Top with the chicken, asparagus mixture, and 1/2 cup of the cheese. Top remaining English muffin pieces.

In a medium bowl, whisk together eggs, milk, and 1/8 tsp black pepper. Pour egg mixture evenly over the layers in dish. Using the back of a large spoon, press muffin pieces down. Sprinkle with the remaining 1/4 cup cheese. Cover; chill 2 to 24 hrs.

Preheat oven to 325 degree. Bake 25 to 30 minutes or until a knife inserted in centers comes out clean. Let stand 10 minutes before serving.

Whole Wheat Sweet Potato Bread

2010-06-19T21:22:00.000-07:00

Serve 16 slices
Prep: 30 minutes Bake: 40 minutes Cool: 10 minutes

Ingredients:

3/4 cup all-purpose flour
3/4 cup white whole wheat flour or whole wheat flour
2 tsp baking powder
1 tsp pumpkin pie spic
1/2 tsp baking soda
1/4 tsp salt
1/2 cup light sour cream
2 eggs, lightly beaten
1/4 cup sugar
1/4 cup fat-free milk
1/4 cup canola oil
1 1/2 tsp vanilla
1 cup mashed cooked peeled sweet potatoes
1/4 cup chopped pitted dates
1/4 cup chopped pecan, toasted

Directions:

Preheat oven to 375 degree. Lightly coat 8x4x2 loaf pan with nonstick cooking spray. set aside.
In a large bowl, combine flours, baking powder, pumpkin pie spice, baking soda, and 1/4 tsp salt.
In a medium bowl, combine sour cream, egg, sugar, milk, oil, and vanilla. Stir in sweet potatoes.
Add sour cream mixture to flour mixture. Stir just until moistened. Fold in dates and pecans. Spon batter into pan, spreading evenly.
Bake 40 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool completely.

Steamed kabocha squash is a favorite of mine — it’s one of the most flavorful squashes around, and is chock full of nutrients like beta carotene (especially when you eat the thin skin).

I mashed the cooked kabocha with a fork and bake the bread substituting mashed squash for the mashed sweet potatoes. It came out so good! Try it!

Mochiko Cake

2010-06-16T17:56:00.000-07:00

I've been looking thinking of creative uses for mochiko. mochi cake is an easy, tasty recipe. The appearance is that of a cake, and the texture is in between a mochi and a cake. It's like a very chewy cake. I was slightly worried that the the crown daisy powder might affect the batter, but it worked out beautifully. The mochi cake is not very sweet, and is full of little bits of goodies. Enjoy!

Serve: 24 slices

Ingredients:

1 box (16 oz.) Mochiko - sweet rice flour
1 tsp kosher salt
1 tsp baking soda
1 tsp baking powder
1 cup (more or less) brown sugar
2 1/2 cup Milk ( or more )
1/2 cup chopped mixed nuts (example: pumpkin seeds, walnuts, pecan...)
1/2 cup mixed dried fruits (example: blueberries, cranberries, grapes, dates...)
1 ~ 2 cups mixed cooked beans ( example: kidney beans, green peas, edamame, black beans, red beans...) or steamed & chopped vegetables (example: sweet potatoes, kabocha squash...)
1 ~ 2 Tbsp crown daisy powder or green tea powder (matcha powder)

Directions:

Preheat oven to 375 degrees.
In a large bowl, combine Mochiko flour, baking soda, baking powder, brown sugar, salt, & crown daisy powder and mix well.
Add milk to flour mixture and mix well
Fold in mixed nuts and dried fruits, and cooked beans...
Pour into greased 8 x 8-inch baking pan.
Bake at 375 degree for 45 mins till top is golden brown.
Cool over a wire rack, and then slice and serve.

Gyudon (beef bowl)

2010-05-25T20:44:00.001-07:00

A beef bowl is called “gyudon” in Japanese. “Gyu” means beef and don is short for “donburi” which is food served on top of rice in a bowl. Many gyudon recipes are using hon-dash powder for the dash soup stock. But the Hon-Dash powder contains MSG. My recipe is much healthier.

Yield: 4 servings Time: 20 minutes
Ingredients
1lb of thin sliced beef
1 medium onion (sliced)
4 bowls of steamed rice
Spices
1 cup dashi soup stock* (Check Kake udon recipe for soup stock)
4 Tbsp soy sauce
2 Tbsp Mirin
2 Tbsp sugar
2 Tbsp sake

Preparation
1.Add dashi stock and sliced onion in the saucepan, cook for 6 minutes on medium heat
2.Add mixed spices (soy sauce, sake, sugar) and beef in the saucepan and cook on high heat.
4.Reduce heat to medium and after it boils cover and simmer for 10 minutes
5.Serve it a bowl of steamed rice with soup in the saucepan

Blackened Tilapia

2010-05-23T13:32:00.000-07:00

For Fish:
4 tilapia fillets
2 tablespoons grapeseed oil
1/2 lemon, juiced

Blackening Spice:
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder

In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

Chilpotle Slaw

2010-05-23T10:57:00.001-07:00

Serve: 4 Cook: 10 minutes

Ingredients:

2 teaspoons finely chopped chipotle pepper in adobo sauce (wear gloves please!)

1/2 cup mayonnaise (or 1/2 cup plain yogurt plus 2 Tablespoons mayonnaise, or 1/2 cup sour cream or 1/4 cup sour cream plus 1/4 cup mayonnaise)

1 tablespoon honey

1 tablespoon lime juice

1/4 pound shredded white cabbage (about 1 cup)

1/4 pound shredded red cabbage (about 1 cup)

1/4 cup finely chopped red onions

1/4 cup chopped green onions

Directions:

Make the Chipotle Slaw by combining the chipotle pepper, mayonnaise, honey and lime juice in a large mixing bowl. *If you are using the plain yogurt, put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.

Stir well, then add the shredded cabbage, red onions, green onions and stir to thoroughly combine.

Season with the remaining 1/4 teaspoon of salt, and refrigerate until ready to eat.

Steak and Eggs Burritos

2010-05-22T20:29:00.000-07:00

My husband loves the steak & egg burritos from Jack in the Box. I try to copy theirs. This recipe will make a large batch of the burrito fixins that you can freeze, or store in the refrigerator so that you can make great breakfast burritos whenever you please.

Serve: 12 Cook: 40 mins.

Ingredients:
3-4 top sirloin steaks
1 Tbsp. olive oil
1 cup chunky salsa
2 Tbsp. ground cumin
2 Tbsp. garlic salt
1 cup fresh cilantro, finely chopped
2 cups Mexican cheese blend
15 eggs or 32 oz. egg substitute
1/2 box of frozen hash brown patties (5 patties)
12 large flour tortillas
1 can of diced tomaoes & green chiles
a pinch of chilpotle salsa

Directions:

Preheat oven to 350 degrees.
In a medium mixing bowl combine olive oil, salsa, cumin, garlic salt, and cilantro.
Place steaks in a shallow baking dish. Pour mixture over steaks.
Place in oven for 15-20 minutes or until they reach desired doneness.
Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
Preheat oven to 350 degrees F. Wrap tortillas in foil (about 4 in a batch) and heat in the oven for 5 to 10 minutes.
Mean time, pan fry hash browns on medium heat, 5 minutes per side. Let it cool; cut into strips; set a side.
While the steak is resting, cook the eggs. Pour desired amount of eggs into non-stick skillet over medium heat. Stir gently until eggs are set and slightly moist. Set a side.
In a small bowl, mix diced tomatoes and a pinch of chilpotle salsa.
To serve, divide eggs evenly among the tortillas. Add steaks & hash browns. Sprinkle each with about 2 tablespoons cheese and 1 tsp. salsa and roll up.
Serve with tomato Salsa and sour cream.

Aged Black Garlic

2010-05-22T16:00:00.000-07:00

It’s matte-black and gooey-soft with a chewyishy texture. It’s sweet, mild, caramelly and reminds me of molasses. Black garlic also boasts additional antioxidants when compared to regular garlic. This article will get you going on how to make your very own black garlic by simply fermenting garlic in a warm rice cooker. Black garlic is an unusual delight to eat as a side or incorporate into a meal.

Time: 17 days

Ingredients:

15~30 whole garlic bulbs

Directions:

Make sure the rice cooker can be set to a warm setting.

Place the entire garlic bulb inside a rice cooker and allow the garlic ferment for 10days. Try not to disturb the garlic during the fermentation.

After 10 days, Black garlic is placed on wire racks to cool and dry over the course of one week. Again. Make sure the location should be dry & cool, no direct sunlight.

Enjoy the wonderful and tasty treat of home brew black garlic!

Mint-Cilantro Chutney

2010-05-16T19:50:00.000-07:00

This recipe makes a generous amount of the fresh herb chutney
Serve the Tandoori-Spiced Grilled Shrimp with basmati rice or naan (Indian flatbread) heated on the grill.

Ingredients:

1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup chopped onion
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt
1 serrano chile, seeded and chopped
1 garlic clove

Directions:

To prepare chutney, combine mint and remaining ingredients in a food processor; process until smooth. Serve with skewers.

Grilled Tandoori Chicken

2010-05-16T19:41:00.000-07:00

5-6 (3.5 to 4 pound) skinless, boneless chicken thigh or breast

2 tablespoons vegetable oil

1/2 cup chopped white onion

2 tablespoons chopped garlic

2 tablespoons chopped ginger

1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed

1 tablespoon paprika

11/2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon cayenne

1/2 cup plain yogurt

1 tablespoon fresh lemon juice

With a fork, prick holes in the chicken pieces. Place the chicken in a plastic bag.

In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the chicken. Close it tightly, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.

Preheat a grill.

Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes.

http://www.grouprecipes.com/116168/grilled-tandoori-chicken.html

Parmesan Baked Orange Roughy

2010-05-16T08:35:00.000-07:00

2 (4 ounce) fillets orange roughy

1/4 lemon juice

1/4 cup grated Parmesan cheese

1 Tbsp. butter, softened

2 Tbsp. prepared Dijon mustard mayonnaise blend

1 large clove garlic, minced

pinch of paprika

pinch of salt (optional)

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Place the orange roughy filets on the broiler pan and squeeze the lemon over the top of the fish. Broil the filets in the preheated oven for about 6 to 8 minutes.

Combine parmesan, butter, dijon & mayo mixture, garlic, and (salt) in a small bowl. Remove the fish from the oven and spread the cheese mixture on top of the filets. Sprinkle with paprika.

Broil until the topping is lightly browned and the fish flakes easily with a fork, about 3-5 minutes.

Parmesan Baked Orange Roughy @ Group Recipes

Veggies with Yogurt Dill Dip

2010-05-01T10:52:00.000-07:00

Ingredients:
1/2 cup non-fat Greek yogurt
2 tsp Dijon mustard
2 tsp fresh Dill
1 shallot

Directions:
Cut/slice fresh vegetables (red bell peppers, cherry tomatoes, baby carrots and celery).
Scoop yogurt into bowl.
Finely chop shallots.
Add shallots, dill and mustard.
Mix ingredients together until blended.
Dip veggies!

Nutritional Information
80 calories 15 grams of protein
0 grams of fat
0 grams of carbohydrates [fat-free yogurt]

Perfect Oatmeal

2010-05-01T07:49:00.000-07:00

A perfect way to start the day! And who would have thought that a bowl of oatmeal could provide over half of the daily value for those hard-to-find omega-3 fatty acids as well as 109% of the daily value for manganese. Enjoy!

Serves 2

Prep and Cook Time: 15 minutes

Ingredients:

2 1/4 cups water
dash salt
1 cup regular rolled oats
1/2 tsp cinnamon
1/4 cup dried cranberries or blueberries
1/4 cup chopped walnuts
1 TBS flaxseeds
1 TBS blackstrap molasses
1 cup milk or dairy-free milk alternative

Directions:

Combine the water and salt in a small saucepan and turn the heat to high.
When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes.
Add cinnamon, cranberries, walnuts, and flaxseeds. Stir, cover the pan, and turn off heat.
Let set for 5 minutes.
Serve with milk and molasses.

Beef Chow Mein

2010-04-27T21:07:00.000-07:00

Serve: 6 Prep: 10 mins Cook: 20 mins

Ingredients:

1 pound steak, (you choose, but I like a New York for this)
1 tablespoon peanut oil
1 can od diced omatoes, drained
Any vegetables-cabbages, onions, carrots, cerely, thinly sliced
One 7-ounce package Asian stir fry noodles (from the refrigerator section at the market). But don't use the sauce mix.
2 tablespoons garlic black bean sauce (also found in the Asian aisle of most supermarkets
1 sliced green onion, garnish

Direction:

Trim excess fat from the steak and slice into very thin slices.

Preheat a pan or wok on stovetop and heat really well over high heat, then add oil. When the oil is smoking, and not until, add beef and stir fry for a couple minutes until beef changes color and is cooked through. Remove and set aside

With the pan back on the heat and smoking again, add a teaspoon of oil and the vegetables and tomatoes. Stir-fry about a couple minutes.

Add the beef, noodles and black bean sauce to the tomatoes. Stir the whole business until the flavor is through everything and all is heated.

http://www.grouprecipes.com/115244/beef-chow-mein.html

Baked Teriyaki Chicken

2010-04-27T20:40:00.000-07:00

Serve 6 Prep: 30 mins Cook: 60 mins

Ingredients:

1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup white sugar or less

1/2 cup low-sodium soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

12 skinless chicken thighs

Direction:

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

http://www.grouprecipes.com/115243/baked-teriyaki-chicken.html

Frozen Fruit Tart

2010-04-22T18:49:00.000-07:00

For a twist, substitute peach yogurt, add sliced peaches, and drizzle with maple syrup

2 to 2 1/4 cups low-fat vanilla yogurt
9-inch ready-made graham-craker crust
12 oz. fresh blackberries
2 Tbsp confectioner's sugar

Direction:

Whip yogurt and pour into piecrust.
Use the back of spoon to smooth the yogurt evenly. Place pie in freezer for 3 to 4 hours. Remove and place fresh berries in freezer for at least 20 minutes.
Dust the top with confectioners' sugar. Serve.

Serve 8. Per serving: 180 calories, 27g carbs, 4g protein, 7g fat, 5mg cholesterol.

Asian Barbecued Pork Ribs

2010-03-21T18:52:00.000-07:00

serve: 4 Prep: 10 mins cook: 50 mins

Ingredients:

3 pounds pork spareribs

1 onion, chopped

2 garlic cloves, minced

1 inch fresh ginger root, chopped

1/3 cup dark soy sauce

2 fresh red chilies, seeded and chopped

1 teaspoon tamarind soup base

1-2 Tablespoons dark brown sugar

2 Tablespoons peanut oil

salt & freshly ground black pepper

Wipe the pork ribs and place them in a work or wide frying pan.

Blend soy sauce with chopped onion, garlic, ginger roots, chilies together in a food processor.

When it turns to a paste, add the tamarind soup base, brown sugar, oil and seasoning to the onion mixture and mix well together.

Pour the sauce over the ribs and toss well to coat.

Bring to a boil and then simmer, uncovered and stirring frequently, for 30 minutes. Add extra water if necessary.

Put the ribs on a barbeque grill or in the oven at 400 degree.

continue cooking until the ribs are tender about 15-20 minutes, depending on the thickness of the ribs.

Baste the ribs with the sauce and turn them over from time to time.

Serve the ribs with rice and stir fried vegetable or salad.

http://www.grouprecipes.com/112601/asian-barbecued-pork-spareribs.html

Honey Mustard Sauce

2010-03-13T12:41:00.000-08:00

Ingredients:

1/2 cup Mayonnaise
2 Tbsp yellow mustard
1 Tbsp Dijon Mustard or Spicy Brown Mustard
2 Tbsp Honey, more or less depend on your taste
1/2 Tbsp White Wine Vinegar or lemon juice
a dash of garlic powder
a dash of tobasco sauce ( optional)

Direction:

Mix all together in a medium bowl.
Chill until ready to serve
Serve with fried chicken strips.

Adobo-Seasoned Baked Chicken Wings

2010-02-28T13:24:00.000-08:00

by Bobby Flay
Serves 8 Prep: 10 minutes Cook: 30 minutes

Ingredients:

1/2 cup mango nectar
1/4 cup honey
1 to 2 Tbsp red hot sauce
salt & freshly ground black pepper
2 tsp granulated garlic powder
2 tsp granulated onion powder
2 tsp ground turmeric
40 chicken wings, rinsed well and patted dry
2 Tbsp canola oil
2 Tbsp finely chopped fresh oregano (or 2 tsp dried oregano)

Direction:

Preheat oven to 425 degree.

Stir together the mango nectar, honey, and hot sauce in a bowl: season with salt & pepper. Set aside.

Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add 1 Tbsp of salt and 1 tsp of black pepper. Toss with wings in a bowl with the oil.

Transfer wings to a large baking sheet ( or 2 small ones, if needed) in a single layer. Bake for 20 minutes. Turn wings over: continue baking for 20 minutes. Remove wings from the oven, generously brush with the glaze, then continue baking 10 minutes more until cooked through. Remove to a platter and sprinkle with the oregano.

Garlic-Basil Shrimp

2010-02-24T20:05:00.000-08:00

Serve: 4 Prep: 10 mins Cook: 10 mins

2 Tbsp olive oil
1 1/4 lbs large shrimp (20 to 25 per pound)
3 garlic cloves, minced
1/8 tsp crushed red pepper flakes, or more to taste
3/4 cup dry white wine
1 1/2 cup grape tomatoes, halved
1/4 cup finely chopped fresh basil
Salt and freshly ground black pepper to taste
3 cups cooked orzo pasta, preferably whole wheat

Directions:

Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the white wine and cook over high heat, stirring occasionally, for 3 minutes.
Stir in the tomatoes and basil, and season the sauce with salt & pepper. Return the shrimp to the pan and cook just until heated through.
Serve with orzo.

Crispy Beef With Broccoli

2010-02-13T16:27:00.000-08:00

For the beef marinade
1 1/2 tsp. reduced sodium soy sauce
1 tsp. cornstarch
Freshly ground black pepper to season the beef

For stir-fry sauce
3 Tbs. oyster sauce
2 tsp. water
2 tsp. balsamic vinegar

To prepare
1 lb. beef top sirloin or flank steak, thinly sliced into 1/8"-thick strips.
1 1/2 lbs. broccoli, cut into bite-size florets (about 4 cups)
1 Tbs. canola oil
1 Tbs. minced garlic (6 cloves)

Direction:

1. In a medium bowl, combine the ingredients for the marinade. Add the beef and let marinade for 10 minutes at room temperature or refrigerate for a couple of hours.
2. In a small bowl, using a fork, mix together the ingredients for the sauce. Set aside.
3. In a wok or large saute pan, add a inch of water (about 5 cups) and bring to a boil. Add broccoli and cover to cook for 3 minutes. The broccoli should be brigh green and crisp-tender; you should be able to pierce the stem with a fork. Using a slotted spoon, remove broccoli and pat it dry.
4. Discard the water in the pan and dry it well. Place over high heat and when hot, add the canola oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Toss in the steak strips, keeping them in one layer, and fry 30 seconds. Flip the strips and cook the other side for 1 to 2 minutes more or until doen.
5.Pour in the stir-fry sauce and stir to combine. Add the cooked broccoli back into the pan and toss to coat well.
Serve 4 as part of a multicourse meal.

Tomato, Cucumber and Red onion Salad with Mint

2010-01-30T19:56:00.000-08:00

Serve: 4 Prep: 15 minutes Chill: 1 hr

1 large cucumbers - halved lengthwise, seeded and sliced

3 Tablespoons red wine vinegar

1 1/2 teaspoon white sugar

1/2 teaspoon salt

2 large tomatoes, seeded and coarsely chopped

1/3 cup coarsely chopped red onion

1 ~ 2 Tablespoon chopped fresh mint leaves

2 tablespoons olive oil

salt and pepper to taste

In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.

Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Tomato Cucumber And Red Onion Salad With Mint @ Group Recipes

Pulled BBQ Pork Sandwich

2010-01-30T19:34:00.000-08:00

Serve: 8 Prep: 10 minutes Cook: 4 hrs
Ingredients:

5 lbs pork butt roast or shoulder roast.

4 cloves garlic, minced

2 teaspoons seasoning salt

1 teaspoons ground black pepper

1/8 tablespoon cayenne pepper or chipotle Chile powder

1 onion, chopped

1/4 cup balsamic vinegar

1 to 1 1/2 cup water

3 cups barbecue sauce

Rub garlic, seasoning salt, pepper and cayenne pepper to taste onto roast.

Place roast in a large Dutch oven and fill half way with water add onion. Bring to a rolling boil over high heat. Reduce heat simmer and let cook until meat falls off the bone. This should take at least 3 to 4 hours depending on the size of the roast.

Remove the meat from heat and allow it to cool; then shred the meat using 2 forks, then put it into a baking dish.

Pour the BBQ sauce over the meat and 1/2 cup broth from pot to keep it nice & juicy.

Preheat the oven to 350 degrees, cover the baking dish with foil then bake it about 30 minutes.

Serve it on buns with sliced red onions.

Pulled BBQ Pork Sandwich @ Group Recipes

Spicy Tuna Handroll

2010-01-24T14:10:00.000-08:00

2 cups of cooked sushi rice

4 sheets nori (dried seaweed)

1/2 lbs. fresh maguro (raw tuna-sushi grade)

2 green onions-white part only, thinly sliced

1 Tablespoon Masago (optional)

2 tsps mayonnaise

1~2 tsps Sriracha sauce ( adjust to your liking to taste).

1/2 tsp togarashi (chile powder)

Chop tuna and add green onions; give it a few more chops, and then transfer to a bowl.

Prepare the spicy mayonnaise by stirring together the mayonnaise, Sriracha, Masago, and togarashi in a bowl. Mix thoroughly.

Cut the nori sheets in half, forming 4X7 inch half sheets.

Put a nori sheet on top of a bamboo mat (makisu) - the rough side should be facing you.

Spread sushi rice on top of the nori sheet.

Place the tuna mixture lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.

Allow the rolls to sit for about 10 minutes before slicing. Using a very sharp knife, cut the rolls into 1/2 to 3/4 inch thick slices. Serve the sushi with a little soy sauce poured into a small dish, and some small portions of pickled ginger and wasabi on the side.

Make 8 rolls, about 8 pieces each

Eat right away! You can't leave this stuff hanging around and that includes storing it in the fridge. It just won't taste right!

Spicy Tuna Roll @ Group Recipes

Layered Mexican Salad

2010-01-24T10:54:00.000-08:00

Serve 12 Prep: 20 mins
Ingredients

1 small iceburg lettuce (or romaine lettuce), washed and cored

1 jar (16 oz) salsa

1 can (15 oz) black beans, rinsed and drained

1 cup frozen corn, thawed and drained

1 large english cucumber, halve into lenthwise, seeded and thinly sliced.

1 can (2 1/4 oz) sliced black olives, drained

1 large lemon

3/4 cup nonfat mayonnaise

3 tablespoons plain nonfat yogurt

2 to 3 cloves garlic, minced

1/2 cup (2 oz) shredded low-fat Cheddar cheese

1 green onion, thinly sliced

1/2 roma tomatoes, diced

Sliced lettuce leaves crosswise into 1/2 inch stripe.

Place half of lettuce in large serving bowl.

Layer salsa, beans, corn over lettuce.

Place cucumber on top of corn; sprinkle with olive. Top with remaining lettuce.

Grate lemon peel; blend with mayonnaise, yogury and garlic. Juice lemon; stir 3~4 tablespoons juice into dressing.

Spread dressing evenly on top of salad.

Sprinkle with cheese and green onion, Garnish with diced toamtoes.

Cover salad and refregerate 2 hours or up to 1 day.

Layered Mexican Salad @ Group Recipes

Pizza with white sauce

2010-01-24T09:00:00.000-08:00

Pizza is one of my husband's favorite foods but he does not like red sauce. So I came up with this good alternative to traditional red sauce pizza. It still has a light tomato taste.
Serve: 4 Prep: 10 mins Cook: 10 mins

1 tablespoon butter, melted

2 teaspoons olive oil

1 tablespoon and 1-1/2 teaspoons minced garlic

1 tablespoon basil pesto

1/2 teaspoon dried basil leaves

1/2 teaspoon dried oregano

2 teaspoons grated Parmesan cheese

1 ~ 2 flat bread or pizza crust

1/2 tomato, sliced

1/2 zucchini, thinly sliced

1/2 red onion, sliced

1/2 fresh jalapeno pepper, chopped

1/2 (6 ounce) package finely shredded Parmesan cheese

Preheat oven 375 degrees.

In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on flat bread or pizza crust.

Arrange tomato, zucchini, onion and jalapeno on pizza. Top with finely shredded Parmesan cheese.

Bake 5 `10 minutes until done.

Pizza With White Sauce @ Group Recipes

Balsamic-glazed Salmon Fillets

2010-01-24T08:25:00.000-08:00

Serve: 4 Prep: 10 mins Cook: 20 mins
Ingredients:

4 (5 ounce) salmon fillets

3 cloves garlic, minced

2 teaspoons white wine

2 teaspoons honey

1/4 cup balsamic vinegar

2 ~ 3 teaspoons Dijon mustard

salt and pepper to taste

2 teaspoons chopped fresh oregano

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Balsamic-Glazed Salmon Fillets @ Group Recipes

Basil Grilled Lamb Chops

2010-01-09T22:38:00.000-08:00

Serve: 4 Prep: 10 mins Stand: 1:30 mins cooks: 20 mins

4 shoulder chops

2 Tbsp dijon mustard

2 Tbsp balsamic vinegar

1 Tbsp chopped garlic

1/4 tsp pepper

1/2 cup Olive oil

2-3 Tbsp basil leaves; silvered, fresh

Dry chops well, and arrange in single layer in shallow glass baking dish.

In a small bowl, whisk in mustard, vinegar, garlic and pepper.

Slowly whisk in oil; then stir in basil. Pour and spread over chops, turning to coat both sides.

Cover and refrigerate for at least 1 hour, but not more than 4 hours.

Bring to room temperature 30 minutes before grilling.

Place chops on oiled grill at medium heat and grill for 5-10 minutes per side or until done to your liking.

Basil Grilled Lamb Chop @ Group Recipes

Szechuan Green Beans

2010-01-09T18:46:00.000-08:00

Serve:4 Prep: 10 mins Cook: 10 mins

1 pound Green beans, washed and trimed.

1 tablespoon garlic, chopped

1 tablespoon ginger, chopped

2 scallions (spring onions, green onions), white parts only

1/2 teaspoon chili garlic sauce

1 tablespoon dark soy sauce

1/2 teaspoon sugar

1/4 teaspoon salt, or to taste

Pepper to taste, optional

2 tablespoons canola oil or peanut oil for stir-frying, or as needed

Wash the longbeans, drain thoroughly, and trim the tops and bottoms.

Cut the longbeans on the diagonal into slices approximately 2 inches long.

Chop the garlic, ginger and white part of the scallions.

Heat 1 tablespoon oil over medium heat. Add the green beans and stir-fry until they start to shrivel or "pucker" and turn brown (5 - 7 minutes).

Remove the green beans and drain in a colander or on paper towels.

Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili sauce and stir-fry for a few more seconds until aromatic.

Add the green beans and the remaining ingredients. Mix together and serve with steamed rice.

Szechuan Green Bean @ Group Recipes

Salibury Steak with Brown Gravy

2010-01-03T18:47:00.000-08:00

Serve: 8 Prep: 15 mins Cook: 25 mins.

2 tablespoons canola oil

1 medium onion, chopped

2 pounds ground beef

1 cup fresh bread crumbs

11/2 tablespoon grill seasoning (recommended: Montreal Seasoning by McCormick)

2 tablespoon Worcestershire sauce

1 large egg

1/2 (8-ounce) package sliced baby portobello mushrooms

Kosher salt and freshly ground black pepper

1/4 cup all-purpose flour

2 (14-ounce) cans beef broth

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes.

Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into 7 or 8 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.)

Put the pan back on the heat, add the mushrooms with salt and pepper, and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth, and bring it to a boil. Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes.

Add salt and pepper, to your taste.

Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.

Salisbury Steak With Brown Gravy @ Group Recipes

Pork Crown Roast With Wine Gravy

2010-01-01T08:37:00.000-08:00

1 pork-loin crown (8 bones), about 4 lbs.

3/4 cup sodium-reduced chicken stock

* For Dijon herb rub*

1 cup fresh parsley leaves, chopped

1/4 cup Dijon mustard

2 Tbsp extra-virgin olive oil

2 Tbsp lemon juice

2 tsp dried thyme

1 tsp each salt & pepper

1 Tbsp minced garlic

*For Wine gravy*

1/2 cup white wine

2 Tbsp all-purpose flour or cornstarch

1/2 cup sodium-reduced chicken stock

To make Dijon herb rub: In a food processor, whirl together parsley, mustard, oil, lemon juice, thyme, salt and pepper until it forms a paste. Stir in garlic.

Rub all over pork, excluding bones. place roast, bones up, on rack in roasting pan, wrap bone ends in foil; stuff center with foil ball. Pour stock into pan.

Roast in 325 F.oven until meat thermometer registers 160F, about 3 hours, adding up to 1/2 cup of water if necessary to maintain juices in pan.

transfer to platter and remove foil ball; tent with foil and let stand for 20 minutes.

To make wine gravy; skim fat from pan juice. Place pan on medium heat on stove. Pour in wine, stirring and scraping up brown bits from bottom of pan. Whisk flour into sodium-reduced chicken stock; whisk into pan and cook, whisking, until thickened, about 2 minutes.

*Spoon some rice stuffing or any flavor pilaf into center of crown.(optional)

Carve roast between bones and serve with wine gravy

Pork Crown Roast With Wine Gravy @ Group Recipes

Shrimp Cocktail Appetizer

2009-12-31T22:11:00.000-08:00

1/2 cup catsup
2 tablespoons hot cream style horseradish
1/4 teaspoon sugar
1/2 teaspoon Kosher salt
1/2 teaspoons freshly cracked black pepper
2 teaspoons fresh lemon juice
4 drops Tabasco
1/2 teaspoon Worcestershire
2 garlic cloves, minced
2 martini glasses
20-24 shrimp seafood, cooked, peeled, tail-on (61 to 70 count)
2 slices lemons
2 parsley sprigs

Make the shrimp cocktail sauce by combining the catsup, horseradish, sugar, salt, black pepper, fresh lemon juice, Tabasco, Worcestershire and minced garlic cloves together in a small bowl. Can be prepared in advance.
Spoon the cocktail sauce into martini glasses, arrange shrimp around the rim draping tails over the side for a beautiful presentation.
Make a slit in the lemon slices from the peel to the center, place on rim of glasses, add parsley sprigs for garnish and serve.

Shrimp Cocktail Appetizer @ Group Recipes

Julienne of Fresh Snow Peas and Carrots with Lemon Vinaigrette

2009-12-31T22:01:00.000-08:00

Carrots, peeled, cut into 3" matchsticks (julienne)

Fresh snow peas, trimmed, cut into matchsticks (julienne)

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon minced garlic

1/4 teaspoon Kosher salt

freshly cracked black pepper

1/4 teaspoon fresh Thyme leaves

Place carrots and snow peas in a saucepan with boiling salted water, immediately drain and plunge into ice water; drain again and put into a bowl. Set aside.

Put olive oil, lemon juice, minced garlic, salt, pepper and thyme in a small bowl, whisk to blend and pour a small amount over vegetables, toss lightly and serve chilled with the main course.

**use a mandoline or sharp knife to cut vegetables into thin julienne strips

Fresh Snow Peas And Carrots With Lemon Vinaigrette @ Group Recipes

Crispy Crust Top baked Potatoes

2009-12-31T21:52:00.000-08:00

4 6-8 oz long baking potatoes, peeled.

3 Tbsp extra-virgin olive oil, divided

1/4 cup Parmesan cheese

1/2 cup fine breadcrumps

1tsp paprika

kosher salt to taste

2 Tbsp melted butter

2 tsp fresh parsley, minced for garnish

Place the potaotes in cold water to prevent browning as they are prepared.

Cut and discard a thin lengthwise slice from the bottom of each potato so that they will sit flat on a cutting board.

Place two long handled wooden spoons or chopsticks lengthwise on both sides of potato to prevent knife from cutting entirely through. Using a sharp knife held at right angles to the wooden spoons or chopsticks, thinly slice potatoes crosswise, do not cut completely through.

Return potatoes to cold water and repeat this process until all potatoes are sliced.

Towel dry potatoes, place cut side up in a shallow greased baking pan, brush with 1 tablespoons oil.

In a food processor puree the Parmesan cheese, breadcrumbs, paprika, salt and remaining 2 tablespoon extra-virgin olive oil; spread on potatoes pressing to adhere. Cover with foil and bake potatoes at 450° for 30 minutes. Remove foil and bake 15-20 minutes more.

The potato slices fan out as they bake. Drizzle with melted butter, parsley and serve.

Crispy Crust Baked Potatoes @ Group Recipes

Lobster Tail with herbed butter sauce

2009-12-31T21:31:00.000-08:00

4 Lobster tail - each 6 oz.

1/2 cup water

4 Tbsp unsalted butter

a pinch of salt & pepper

Lemon wedges, for garnish

* Butter sauce*

1 stick salted butter, at room temperature

2 tablespoons chopped chives

1 tablespoon chopped tarragon leaves

1 clove garlic, minced

Dash hot sauce

Freshly ground black pepper

In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.

In a skillet, add 1/2 cup of water to boil, reduce heat to low and slowly add 4 Tbsp butter whisking to emulsify. DO NOT BOIL.

Rinse the lobster. Open the lobster tail in butterfly form and sprinkle with salt and pepper, to taste.

Place the lobster tail in the skillet and cover. Maintaining a controlled temperature ( about 160~180 degree ).

Steam cook for 8 minutes. DO NOT OVERCOOK.

Serve with herbed butter sauce.

Lobster Tail With Butter Sauce @ Group Recipes

Baked Leek and Mushrooms

2009-12-27T20:48:00.001-08:00

Serve: 4 Prep 15 mins Cook 45 mins

Ingredients:

1oz butter
5 medium leeks, trimmed and sliced
8 ¾ oz mushrooms, sliced
1 clove of garlic, crushed
3 fl oz chicken stock , or vegetable stock
5 fl oz cream of mushroom
1 tsp thyme leaves
1 oz grated parmesan
a pinch of parsley, chopped

Direction:

1. Preheat the oven to 375 degree..
Melt the butter over a medium heat and add the leeks. Saute the leeks for 2-3 minutes, stirring occasionally.
Add the mushrooms and thyme leaves. Season with salt and pepper. Finally, add the garlic and cook for a further 3-4 minutes.
When the vegetables are lightly browned, add the chicken stock and cream of mushroom. Bring to the boil.
Transfer the leeks to the oven dish and bake for 20 minutes.
Remove the dish from the oven and sprinkle over the parmesan.
Return the dish to the oven for a further 10 minutes, until most of the liquid has evaporated. garnish with chopped parsley
Serve immediately.

http://www.grouprecipes.com/107997/baked-leek-amp-mushrooms-with-parmesan.html

Spinach and Berries with Balsimic Vinaigrette

2009-11-27T07:04:00.000-08:00

Balsamic Vinaigrette

1/4 cup balsamic vinegar
1/4 cup fat-free, low-sodium chicken broth
1 Tbsp frozen orange juice concentrate, thawed
1 1/2 tsps sugar
2 Tbsps extravigin ilive oil
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced

To prepare vinaigrette, combine all ingredients, stirring with a shisk

Green Bean Salad with Walnut

2009-11-27T06:58:00.001-08:00

Serve 8 Prep: 10 mins Cook: 10 mins
Ingredients:

2 lbs green bean, stem ends removed

1/3 cup diced red onion

1/3 cup chopped flat leaf parsley

1/3 cup diced roasted red pepper

1 tsp minced garlic

1 1/2 Tbsp red wine vinegar

1 1/2 Tbsp Dijon mustard

3 Tbsp extra virgin olive oil

a handful walnut, toasted and chopped

Direction:

Cook green bean in a pot of boiling water until crisp tender, about 5 to 6 minutes.

Remove to a bowl filled with ice water to stop the cooking.

Drain and dry with paper towels then place in a serving bowl

Mix the sauce ( vinegar, mustard, olive oil)

Toss with remaining ingredients. Season, to taste, with salt and pepper.

Let sit at room temperature, at least 30 minutes.

Green Bean Salad @ Group Recipes

Glazed petite carrots

2009-11-27T05:45:00.000-08:00

Serve 8 Prep: 10 mins Cook: 10minutes

Ingredients:

2 lbs petites carrots, tops removed but with a little green left attached

2 Tbsp butter

3 Tbsp brown sugar or honey

1/2 tsp white wine vinegar

1 Tbsp lemon Juice

2 clove garlic, smashed

1 Tbsp, fresh thyme

a pinch of cayenne pepper

a pinch of salt

a pinch or chopped fresh parsley

Directions:

Bring a pot of well-salted water to a boil.

Set up a bowl of ice water

Blanch the carrots in the boiling water for 5-6 minutes ( cooked but still have some crunch). Plunge them immediately into ice water.

When cook, dry carrots with pepper towel.

To a large skillet add the butter, sugar or honey, lemon juice, vinegar, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally.

When most of liquid has reduced and the mixture seems homogeneous, and add the carrots. the carrots should form a single layer in the pan.

Cook for another 2 to 3 minutes or until the carrots are completely coated through, shiny and delicious.

Garnish with chopped parsley

Glazed Petites Carrots @ Group Recipes

Orzo salad with spinach

2009-11-22T18:16:00.000-08:00

This is a quick and easy side dish. It goes perfectly with the baked fish. Or top with the cooked shrimp and cheese!

Serve: 4 Prep: 10 min Cook: 10 min

Ingredients:

2 cup Orzo pasta
4 cups spinach, thinly sliced
1/2 red onion, diced
1 small cucumber, seeded and diced
2 green onion, white part, diced
1 tsp. minced garlic
5 radishes, cut in half, thinly sliced
1/2 cup packed fresh parsley, chopped
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
2 tsp chicken flavour bouillon mix
Freshly ground pepper
a pinch of salt

Directions:

Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
Meanwhile, toss the spinach, radishes, cucumber, onion, parsley,... and 1/3 cup each lemon juice and olive oil in a large bowl.
Add the orzo and season with bouillon mix, salt and pepper.

http://www.grouprecipes.com/106259/orzo-salad-with-spinach.html

Curried Chicken sandwiches

2009-11-01T15:44:00.000-08:00

Serve 6 Prep 20 mins

Ingredients:

2 cups cubed, cooked chicken
1 medium unpeeled red apple, chopped
3/4 cup dried cranberries
1/2 cup thinly sliced celery
1/4 red onions, chopped
1/4 cup chopped almonds
2 tablespoons thinly sliced green onions
3/4 cup mayonnaise
1 Tablespoon lemon juice
1 teaspoon curry powder
1/4 teaspoon turmeric powder
6 slices bread
6 lettuce Leaves
Heart shaped cutter

Directions:

In a bowl, combine the chicken, apples, cranberries, celery, red onions, almonds, green onions.
Add mayonnaise, lemon juice and curry powder, turmeric powder; and stir to coat.
Cover and refrigerate until ready to serve.
Cut each slice of bread with a 3-in. heart-shaped cookie cutter; then fill with lettuce and chicken salad inside of the cutter to mold the shape; remove the cutter.

http://www.grouprecipes.com/104803/curried-chicken-sandwiches.html

Banh-Mi Style Chicken Sandwiches

2009-10-28T15:28:00.000-07:00

Serve 4 Prep 15 mins
This is a sweet, hot and spicy sandwich that's popular in vietnam

Ingredients:

4 8" soft baguettes, split
1/4 cup light mayonnaise
2 Tbsl sriracha (Thai hot sauce)
2 cooked chicken breast, sliced
1/4 cup sweet red chili sauce
1 to 2 jalapenos, seeded, thinly sliced
2/3 English cucumber, diagnoly sliced
a handful Mint and cilantro leaves, sliced
2 cups shredded lettuce
1/2 cup shredded carrots
1 Tbsp seasoned rice vinegar

Toss Chicken with sweet red chili sauce, set a side
Toss the lettuce and carrots with the vinegar, set a side
Mix the fresh herbs and jalapeno, set a side
Spread both side of the bread with mayonnaise and sriracha
Arrange chicken over the bottom halves
Add the mixture of herbs and jalapeno & cucumber
Add the mixture if lettuce & carrots
Add top halves and servce with lots of napkins

http://www.grouprecipes.com/104551/banh-mi-style-chicken-sandwiches.html

Garlic Dill Roasted Potatoes

2009-10-04T16:55:00.000-07:00

Serve 4 Prep 10 mins Cook 2 hrs

Ingredients:

8 baby red-skinned new potatoes (1" Minimum)
2 teaspoon finely minced garlic
1 tablespoon extra-virgin olive oil or 3 table spoon butter, melted
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 teaspoons dried dill weed

Directions:

Preheat oven to 400 degree.
Scrub the potatoes well and prick each 3 or 4 times with a fork.
Place in a single layer on a shallow reasting pan and bake 1 hr to 1 hr 30 min until the potatoes is done.
Cut each potato in half. If some of them is still too big? cut the halves in half again.
Toss potatoes with remaining ingredients in a large bowl. Be careful not to toss the potatoes too much or they may start to fall apart, and you don't want mashed potatoes.
Let rest for 30 min before serving.

Parmesan Oven Fries

2009-09-19T20:43:00.000-07:00

Serve 4 prep 10 mins cook 50 mins

Combine:
•1/4 cup Pamesan, grated
•1/2 teaspon garlic powder
•1/4 teaspoon paprika
•1/8 teaspoon cayenne (optional)
•Salt to taste
Coat with and Roast:
•3 russet potatoes, cut into 8 wedges each
•3 tablespoons olive oil, divided
•2 tablespoons chopped frsh parsley or dried parsely

Directions:
1.Preheat oven to 475 degrees with a baking sheet inside
2.Combine Parmesan, garlc powder, paprika, cayenne, and salt in a small bowl.
3.Coat potato wedges with 1 tablespoon oil in a large bowl, then add Parmesan mixture, tossing to coat.
4.Remove baking sheet from the oven and coat with remaining oil.
5.Place wedges on the pan and roast until golden, 15 minutes per side.
6.Return fries to bowl and toss with parsley

Miso Soup with tofu

2009-06-17T08:55:00.000-07:00

Ingredients:
2 - 4 tablespoons miso paste (to taste)
2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
handful of dried seeweed
2 tablespons dried bonito (to taste)
2 green onions, tops removed thinly sliceda
1bag of enoki mushroom, cut in 1 1/2 inch length (discard bottom part)

Direction:
In a medium sauce pan bring 4 cups of water and dried kelp to a boil. Reduce the heat to a gentle simmer and remove kelp from pot. Pour a bit of the hot water into a small bowl and whisk in the miso paste & dried shaved bonito - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot.
Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. Turn the heat to medium.
Add the tofu & mushroom(enoki), remove from the heat, and let it sit for just a minute or so.
Add green onions and serve.

Baked Turkey Meatballs with spaghetti

2009-05-30T18:00:00.000-07:00

Serve: 4 Prep: 20 mins Cook:30 mins

Ingredients:

1 lb ground turkey
2 Tbsp Worcestershire sauce
1 egg lightly beaten
1/2 cup plain crumbs
1/3 cup grated Parmesan cheese
1 tsp oregano
1 tsp basil
1 1/2 tsp parsley
1 tsp garlic powder
1/2 tsp salt (optional)
cooking spray
1 pound spaghetti, freshly cooked according to package directions
1/3 cup Pure Olive Oil
3 cloves garlic, minced
1 medium zucchini, grated
1 red bell pepper, seeded and diced
1 carrot, peeled, grated
2 cups prepared marinara sauce
1 teaspoon dried basil
1 cup freshly grated Parmesan cheese

Direction:

Preheat oven to 400° F.
In a bowl, combine all ingredients, except for the cooking spray.
Line a baking sheet with foil, spray with cooking spray.
Shape and roll the meatballs into balls about 1.5" in diameter. Place on baking sheet and bake in preheated oven for 20-25 minutes, or until fully cooked through. Transfer the meatballs to a plate.
TRANSFER freshly cooked pasta to large bowl. Heat oil in large skillet over medium heat. Add garlic. Sauté 1 minute. Add zucchini, bell pepper and carrot. Cook 2 minutes. Add marinara sauce and basil. Cook and stir until heated through.
ADD to cooked pasta. Toss to coat. Divide pasta mixture between 4 to 6 plates. Top each with meatballs; garnish with Parmesan cheese. Serve.

http://www.grouprecipes.com/94207/baked-turkey-meatballs-with-spaghetti.html

Baby Bok Choy with Oyster Sauce

2009-04-19T20:51:00.000-07:00

Serve: 4 Prep: 5 minutes Cook: 10 minues

Ingredients:

10 baby bok choy, if big, halved lengthwise
1 Tbsp water
1 Tbsp oyster sauce
1 Tbsp peanut oil, plus a couple drop of oil
pinch of ground ginger powder
pinch of ground white pepper powder
2 garlic cloves, minced

Direction:

Bring a large saucepan of water to a boil, add a couple drops of oil, pinch of salt and the bok choy; quickly blanch them for 20 to 30 seconds. As soon as they turn slightly wilted, drain and rinse under cold water to preserve the bright green color of the leaves. Gently squeeze each bok choy to remove excess water.
Heat the oil in a wok over medium-high heat. Add the garlic and stir-fry for 15 seconds until garlic turns light brown.
Turn the heat off, then add water, oyster sauce, ginder powder and white pepper powder: Turn the heat back on and stir until the sauce has thickened. Add bok choys and coats the bok choy.
Transfer to a serving bowl and serve hot

http://www.grouprecipes.com/92073/baby-bok-choy-with-oyster-sauce.html

Asian Chicken Lettuce Wraps

2009-04-15T17:09:00.000-07:00

Serve: 4 Prep: 20 minutes

Tips: For added convenience, purchase 1 1/2 lbs. of roasted chicken from local market. which yields approximately 4 cups of shredded meat.

Ingredients:

4 cup shredded cooked chicken.
2 Tbsp white vinegar
1/4 cup soy sauce.
1/4 cup lime juice
6 Tbsp Thai sweet red chili sauce
1/2 cup cucumber, julienned
1/2 cup sliced scallions
1/4 cup cilantro, chopped
1/4 cup mint, chopped
1 large head romaine lettuce, separated into leaves, washed and dried
2 Oranges, cut into wedges, as garnish

Direction:

To make the dressing: In a medium glass bowl, whisk together vinegar, soy sauce, lime juice and Thai sweet red chili sauce.; reserve.
In a large bowl, mix chicken, cucumber, scallions, cilantro and mint.
Toss dressing and chicken mixture together.
Serve atop romaine leaves using each leaf as a handheld wrap.
Garnish with orange wedges.

http://www.grouprecipes.com/91868/asian-chicken-lettuce-wraps.html

Cod Nugget with Scallion sauce

2009-04-15T11:10:00.001-07:00

Serve: 4 Prep: 10 minutes Cook 10 minutes

Ingredients:

2 Cod fillets, cut into 1 1/2 inch thick medallions.
1 Tbsp white wine
1/2 Tbsp white pepper
salt to taste

*Batter Mixture*

1/4 cup Flour
1/4 cup cornstarch
1/2 cup icy water

*Scallion sauce*

4 Tbsp chopped scallions
2 Tbsp soy sauce
1 Tbsp sugar
2 Tbsp vinegar
1/2 tsp minced ginger
1 tsp sesame oil

Direction:

Pat dry fish and place in a dish, and add the wine, pepper and salt. Mix lightly, and let marinate for 10 minutes in the refrigerator.
Meanwhile, in a bowl mix together scallions, soy sauce, sugar, vinegar ginger and sesame oil, set aside.
Make the batter; in a medium bowl, add flour and cornstarch, salt and stir lightly; then add the icy water and stir to make a smooth batter. Avoid over-mixing.
Heat the oil in a preheated wok or frying pan. Lower the heat slightly.
Dip fish pieces into the batter to coat slightly; then fry, not more than three at a time, for 1-2 minutes, or until crisp and golden.
Drain on paper towels.
Pour the sauce over the fish and serve.

http://www.grouprecipes.com/91848/cod-nugget-with-scallion-sauce.html

Grilled Chicken with Lemon-Garlic Oil

2009-04-15T09:11:00.001-07:00

Serve: 4 Prep: 10 Minutes Cook: 20 minutes

Ingredients:

4 bone-in chicken parts (thighs or breasts) with skin

*Spice Mixture*

1 1/2 tsp fennel seeds
1 1/2 tsp ground coriander
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp ground red pepper

*Lemon & Garlic Oil*

1/4 cup olive oil
1/4 cup minced fresh parsley or cilantro
3 Tbsp strained fresh lemon juice
1 Tbsp minced garlic
1/4 tsp salt

Direction:

Rinse and pat dry chicken parts, then rub the spice mixture all over.
Heat the grill to make a medium-hot fire. Place the chicken skin down, cover the grill, and golden brown, 8 to 10 minutes.
Move the chicken to the opposite side of the grill and turn skin side up. Cover the grill and cook until the meat is opaque throughout, 10 to 15 minutes more.
Meanwhile, mix the lemon and garlic oil mixture in a small bowl
Remove the chicken to a serving platter, spoon the lemon-garlic oil over the pieces, and serve.

http://www.grouprecipes.com/91843/grilled-chicken-with-lemon-and-garlic-oil.html