Ethnic Cuisine

Here's a recipe I make about twice per month - I love it!  I think I found it in my newspaper.  I would probably make it weekly but I'm trying to avoid noodles.  It turns out that these rice noodles are gluten free, so maybe that is a thing... but apparently enriched regular pasta has more vitamins and minerals.  Oh well, it is DELICIOUS so that is why I make it.

Pad Thai

(2 servings, double recipe to feed 3 or more people)

4 oz pad Thai rice noodles (I use half the 8oz package of Annie Chun's - because that is my only choice)
6 oz boneless chicken breast, sliced into thin strips (I used 12 oz)
¼ tsp salt
1 tsp cornstarch
1 tsp sesame oil
2 Tbs lime juice
2 Tbs fish sauce
1 Tbs brown sugar
1 Tbs Thai chili sauce (I use Sriracha)
1/4 Cup peanut oil
1 egg, lightly beaten
3 green onions, white and green, thinly sliced
1 Cup sugar snap peas, sliced on diagonal
1/4 Cup diced red bell pepper
3 Tbs chopped roasted peanuts
2 Tbs cilantro, chopped
2 Tbs basil, chopped

Directions:
1. Soak noodles in hot tap water 30 min.  Drain; rinse under cold water.  Set aside.
2. Marinate chicken with salt, cornstarch and sesame oil.  Set aside.
3. Mix lime juice, fish sauce, brown sugar, and chili sauce.  Set aside.
4. Heat peanut oil in wok over medium high heat.  Add chicken, stir.  When chicken turns white, about 1-2 min., spoon chicken into a bowl.
5. Reserve 2 Tbs oil in wok and heat.  When hot, pour in egg, stirring briefly to scramble; push egg up the side of pan.  Tumble in green onions, stirring to coat with oil.  Tumble in snap peas and bell pepper, stir to coat with oil.  Stir in noodles.  Add chicken; toss all together.
6. When noodles are hot, turn off wok and pour in lime juice mixture, toss to coat.  Stir in peanuts, cilantro and basil.

Note:
Here's what your prep should look like.  Don't start cooking until everything is completely prepared because stir-frying happens fast and you won't have time to chop something in the middle.

My New Favorite Tool

GEFU Spiralfix Spiral Cutter

I bought this new toy based on a review in Good Housekeeping magazine and I finally got to use it tonight - I love it!  It is quite a bit larger than I imagined so when I received it I thought I made a bad purchase.  However, after using it so effortlessly tonight I recommend it.  There are 4 spiralizer settings but only two are shown in the photo.  I used it to make Zucchini Pasta Caprese from Good Housekeeping magazine, Oct 2014 p. 168.

Zucchini Pasta Caprese, roasted butternut squash,
Pork Chops with Fig-Balsamic Sauce and Kale

Almost Whole30

In January I resolved to lose 10 lbs. before April 11th, I only have 12 lbs. to go!

So in the beginning of 2016, I started the Whole30 diet, which quickly turned into the Whole15 then the Half30 and now I just think about Whole30 while eating brownies with ice cream.  However I did learn many things and highly recommend the Whole30 cookbook.  To do this diet, you basically eat meats, vegetables and fruits - that's it.  So you can forget going into your pantry for anything, forget the dairy aisle, forget the baking aisle - it really makes grocery shopping a breeze.  I'm still drinking my coffee black, I don't drink soda anymore, and I drink unsweet iced tea (no sweetener allowed - none)  which has been the toughest thing to get used to doing.  I guess I'm trying to stick to the diet one beverage at a time but I haven't given up my wine.
Here's a recipe I found in Cooking Light that was "almost Whole30" and it was delicious!

Beef-and-Brussels Sprouts Stir-fry

Beef and Brussels Sprouts Stir-fry
over Cauliflower Rice

1/2 pound flank steak, I used rib-eye
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons peanut oil, divided
1/2 cup beef broth or water
1 tablespoon light brown sugar (not Whole30 approved)
2 tablespoons soy sauce (not Whole30 approved)
2 teaspoons fresh lime juice
1/2 teaspoon cornstarch (not Whole30 approved)
12 ounces fresh Brussels sprouts, trimmed and halved
1 jalapeño pepper, sliced
1 tablespoon grated fresh ginger
2 garlic cloves, thinly sliced
1/4 cup chopped fresh mint (I used basil)
Hot cooked rice (not Whole30 approved so I used Whole30 Cauliflower Rice)

1. Cut steak diagonally across the grain into thin strips. Sprinkle with salt and pepper.
2. Stir-fry steak, in 2 batches, in 1 Tbsp. hot oil in a large cast-iron or stainless-steel skillet over high heat 2 to 3 minutes or until meat is no longer pink, don't overcook. Transfer to a plate, and wipe skillet clean.
3. Whisk together beef broth and next 4 ingredients in a small bowl until smooth.
4. Stir-fry Brussels sprouts in remaining 1 Tbsp. hot oil over high heat 2 minutes or until lightly browned. Add jalapeño pepper, ginger, and garlic, and stir-fry 1 minute. Pour soy sauce mixture over Brussels sprouts, and bring mixture to a boil. Cook, stirring often, 3 to 4 minutes or until sprouts are tender. Stir in mint and steak. Serve over rice.

Standard fare

Chicken, Barley Risotto, Fall Vegetable Hash & Kale

This was a tasty meal incorporating old favorites and a new recipe for Barley (and Butternut) Risotto from Cooking Light, Oct. 2014 p.154.  I made the Barley and Butternut recipe a couple of days earlier and separated the roasted butternut because I knew there would be leftovers.  We ate the extra roasted butternut for lunch and the leftover risotto was a perfect side dish for dinner.

Here's how I cook my kale:

Sautéed Kale

1 Tbs olive oil
1 slice thick bacon
1/2 cup chopped onion
1 bunch fresh kale, chopped or torn
1/2 cup chicken broth
1/2 tsp. salt
1/4 tsp. pepper

Put oil and a slice of bacon in a cold skillet and cook bacon over medium-high heat until crisp.  Remove bacon to drain.  Add the onion to skillet and sauté for 2 minutes.  Add the kale and toss in the grease to coat.  Add the chicken broth and put a lid on the skillet.  Turn heat to medium and let cook covered for 4 min.  Remove lid, sprinkle with salt and pepper, stir, and taste for doneness.  If pan is dry and kale is not done, add more chicken broth and cover for a few more minutes until you get the doneness you desire.  Chop the reserved bacon and sprinkle over kale.

Back off Cauliflower Man!

So while I was eating last night's pizza I began thinking about my cauliflower pizza crust from a few days ago.  Lately I've been eating cauliflower pizza, cauliflower rice, mashed cauliflower, roasted cauliflower, etc.  This hilarious bit by Brian Regan came to mind as I thought about it.  Just substitute cauliflower for cranberry and maybe you will get a laugh too.

Pizza Night

Have I mentioned that I am loving my new Rachael Ray magazine?  I made Capricciosa Pizza using pre-made fresh dough - next time I will make my own dough.  I also made some adjustments because I was using a Pampered Chef baking stone which can't be pre-heated as the recipe required and I changed up a few ingredients and quantities.

Capricciosa Pizza - Adapted from Rachael Ray's Magazine, March 2016 p. 95

Capricciosa Pizza

1 ball Publix bakery pre-made pizza dough
Flour, for dusting
Cornmeal, for dusting the pizza stone
1/3 cup Naples Pizza Sauce (recipe below)
1/4 pound fresh mozzarella, thinly sliced
A few fresh basil leaves, torn
EVOO, for drizzling
4 thin slices prosciutto cotto (cooked ham)
1/3 cup Marsala Mushrooms (recipe below)
1/3 cup sliced artichoke hearts (I used frozen but can or jar are preferred)
A small handful olives, sliced

Naples Pizza Sauce

1 can (28 to 32 oz.) San Marzano tomatoes (look for D.O.P. on the label)
1 teaspoon kosher salt
olive oil
Using your hands, crush the tomatoes into a small saucepan; add the juices from the can. Stir in the salt and a drizzle of EVOO. Simmer gently over medium, stirring occasionally, until the sauce thickens a bit, about 15 minutes. Let cool to room temperature.

Marsala Mushrooms

1 Tbs olive oil
8 oz. of your favorite fresh mushrooms, sliced
Salt and pepper
1 Tbs. fresh thyme leaves, chopped
1 clove garlic, smashed but in one piece so you can remove later
1/2 cup marsala or sherry
1 tablespoons butter
1 Tbs. parsley, chopped
Heat oil in a skillet over medium-high heat.  Add the mushrooms and cook, stirring occasionally, until the mushrooms brown, about 8 minutes. Season with salt and pepper. Add the thyme and garlic; toss 1 minute. Add the marsala or sherry; cook, stirring often, until the liquid reduces, about 1-2 minutes. Add the butter to the pan and swirl until blended. Discard the garlic and stir in the parsley.

Directions:

An hour before you're ready to bake the pizzas, remove Publix dough from refrigerator and let sit out to rise in the bag (as package directs).

Preheat oven to 400 degrees.

Make Naples Pizza Sauce and Marsala Mushrooms.

Stretch dough by hand and transfer to a cornmeal-dusted pizza pan or stone. Using the back of a spoon, slather the pizza sauce on the dough in a thin layer, leaving a 1-inch border. Top with the mozzarella and basil. Place prosciutto, mushrooms, artichokes and olives on pizza.
Bake 18 to 25 minutes or until crust is golden and top is bubbly.

I'm making this tonight

Fall Vegetable Hash

Found this delicious recipe a while back in my Southern Living magazine.  I make it often!

4 thick bacon slices
2 tablespoons olive oil
1 medium-size sweet onion, chopped
1 medium-size sweet potato (about 10 oz.), peeled and cut into 1/2-inch cubes
2 medium turnips (about 12 oz.), peeled and cut into 1/2-inch cubes
1 tablespoon white wine vinegar
1 pound small fresh Brussels sprouts, quartered
2 garlic cloves, sliced

1. Cook bacon in a 12-inch cast-iron skillet over medium heat, turning occasionally, 8 to 10 minutes or until crisp. Remove bacon; drain, reserving 2 Tbsp. drippings in skillet. Coarsely chop bacon.
2. Add oil to hot drippings in skillet. Cook onion and sweet potato in hot oil and drippings over medium heat, stirring occasionally, 5 minutes. Add turnips; cook, stirring occasionally, 8 minutes.
3. Combine vinegar and 2 Tbsp. water. Add Brussels sprouts, garlic, and vinegar mixture to skillet. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in bacon; add salt and pepper to taste