ALDI ALERT!

My friend Sally spied two new Korean marinades at Aldi the other day, and she kindly grabbed me one of each, bulgogi and gochujang. Last night, I thinly sliced two small boneless ribeyes (one pound total) and used about half the bottle of the bulgogi marinade, then I stashed the meat in the fridge overnight. Traditionally, you’re supposed to grill the meat, but the pieces were so small, that I just cooked it in a large, very hot skillet until caramelized and served it over steamed rice (made in my magic pot) with a drizzle of sriracha. So good! YAY, Aldi! (And thanks, Sally!)

Ramen...for Realz.

BEHOLD my special Golden Globes night dinner: Ramen in a Rich Pork Broth with Braised Pork Belly and a Teriyaki Soft-Boiled Egg. (The bone broth and the eggs were cooked in my magic pot...of course!) Now, I know this recipe looks daunting, and I ain't gonna lie--you have to start the day (or at least the night before). But none of it is hard, and if you have an Instant Pot, it makes it even easier. It's mostly a lot of passive time, and the result of your "slow food" efforts will be richly rewarded! Of course, those of you who live in more metropolitan areas with many excellent ethnic eateries that you frequent, you may choose to just hit up your local noodle shop and call it a day. But as I live in the sticks, I have to make my own ramen--the real stuff, not that crap on which impoverished college students live. Besides, it's winter time. If you're stuck inside anyway, might as well make some awesome soup to warm your bones!

Ramen in Rich Pork Broth with Braised Pork Belly and Teriyaki Eggs
(Source: adapted from Steamy Kitchen)

Kotteri Pork Broth:
2 tablespoons olive oil (or vegetable oil)
2 large or 3 medium onions, sliced
2 lbs. pork spareribs (have the butcher cross cut in thirds horizontally, then cut each long piece in quarters between the bones--this will help render more collagen for a broth with great body)
3 pork trotters (have the butcher slice these, too)
4 large cloves garlic
water to cover
1/2 to 3/4 cup soy sauce
1/4 cup mirin
1 tablespoon miso
1 tablespoon grated ginger
1 tablespoon sriracha, or to taste
1 teaspoon white pepper
2 cloves garlic, pressed or smashed into a paste
1 package refrigerated angel hair pasta (better yet, fresh noodles from a local Asian market if you have one, or quality airdried Ramen noodles if your grocery store carries them)

In the IP on saute, cook the onions low and slow for up to 45 minutes until a deep golden brown and caramelized, stirring frequently.

In a large stock pot on the stove, cover the spareribs and trotters with cold water and bring to a hard boil for at least five minutes to remove all the gunk that will float to the top. Rinse the bones and when the onions are done, place the clean bones in the IP. Add four garlic cloves and cold water to the max fill line, then cook at high pressure (Manual) for 90 minutes and let it release naturally.

Strain the bones and other solids from the stock and chill overnight. When cool enough to handle, pick meat from the cooked bones and reserve (in the fridge). The next day, remove the solidified fat from the top of the chilled broth. Reheat on saute and add soy sauce, mirin, miso, ginger, sriracha, white pepper, and crushed garlic. (Photos and bonus video to follow.)

Using the right ingredients and following the proper methodology should result in a broth that is well-flavored, gels beautifully, has wonderful body and texture, and is so good for you! Check it out in this video: https://www.youtube.com/watch?v=kzLnj854x14

When ready to make the ramen, bring the broth to a roiling boil and add the noodles. Cook just until "al dente." Add cooked noodles and broth to big bowls with any toppings you desire. Start with the reserved meat, then below are some other ideas.

Teriyaki Eggs (aka Ajitsuke Tamago):
6 soft-boiled eggs (cooked on high in the IP for 3 minutes with QR into an ice bath, then peeled)
1/2 cup teriyaki sauce (or soy sauce plus 2T brown sugar)
1/2 cup water

Mix the teriyaki sauce and water, and then let the eggs marinate in the mixture for two hours or in the fridge overnight. Do this the night before as with the broth that needs to be chilled and defatted the next day.

Braised Pork Belly:
3/4 lb. pork belly
1 cup chicken stock
1/4 cup teriyaki sauce (or soy sauce plus a a tablespoon of honey or brown sugar)
1/2 teaspoon granulated garlic
1/4 teaspoon black pepper
squeeze of sriracha

Place the pork belly in a Pyrex loaf pan, cover with the chicken stock, teriyaki sauce, garlic, pepper, and sriracha, and cook at 300 degrees for three hours, flipping the pork belly every half hour or so. Remove from the liquid, slice, and then crisp the pieces on both sides in a saute pan over medium heat.

Other possible toppings:
julienned carrots
sliced scallions
bean sprouts
oyster mushrooms
cilantro leaves
squeeze of fresh lime

ALOHA from the Instant Pot!

More unbelievable goodness from the Instant Pot: Soft, sweet, pull-apart Kalua Pork that takes 75 minutes in the magic pot as opposed to eight hours underground! AMAZING!

Instant Pot Kalua Pork

3-4 lb. pork shoulder, seasoned liberally with salt, pepper, and granulated garlic
2 tablespoons olive oil
1/2 large onion, thinly sliced
6 cloves garlic, peeled and smashed
1 cup beer
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 teaspoon Liquid Smoke
2 large bay leaves

Brown the seasoned roast in the olive oil, then add it and everything else to the IP and cook 75 minutes on Meat/Stew with NPR. Remove bay leaves and shred the meat with two forks.

After making the Kalua Pork, I saved the cooking liquid (as I always do!), chilled it overnight, removed the layer of fat on top, and ended up with three cups of flavorful stock. Then I decided to try the rice function on the IP. I cooked two cups of long-grain white rice in the liquid for 12 minutes at low pressure (the default mode on the rice setting).

The rice came out perfect and very tasty, but it did scorch pretty badly on the bottom. I haven't had that problem with brown rice and other grains, especially when you grease the pot with a little oil first. Maybe it doesn't happen when you just use water, or maybe I should do the pot-in-pot method next time. I will keep experimenting with that and report back.

In the meantime, I fried this flavorful rice in a large skillet in a couple of tablespoons of vegetable oil along with one shredded carrot, four sliced scallions, two cloves of minced garlic, a cup of frozen peas, a tablespoon of soy sauce, and one whole egg. Then I served the Kalua Pork on top. Make your own take-out, yo!

Stuck on Potstickers

I have been craving dumplings lately, and they no longer seem to carry the big bag of frozen ones at Sam's Club...or anywhere in town that I can find. So screw it, says I! I'll make my own! These are pork, mushroom, garlic scapes, Tuscan kale, and carrot potstickers that I crudely fashioned with my own two hands. They ain't pretty, but they sure is tasty! ‪Oh, and I used the "steam" function on my Instant Pot for the first time. Worked great!

Of course, I used odds and ends that I dug out of the fridge and freezer, but feel free to substitute whatever you have rattling around your kitchen. Ground chicken would be great or turkey sausage instead of pork. Swap cabbage for the kale, green onions and a few garlic cloves for the garlic scapes, white mushrooms for brown, etc. Use what you have!
Instant Pot Potstickers

Cook together until the meat is browned:
1 lb. pork sausage
4 oz. Baby Bella mushrooms, chopped
1/2 cup garlic scapes, finely chopped
1 large carrot, shredded
1 cup Tuscan kale, chopped

Stir in:
2 tablespoons Bulldog sauce (or hoisin or oyster sauce)
1 tablespoon ponzu sauce (or soy or teriyaki sauce)
1 tablespoon grated ginger
1 teaspoon sriracha, or to taste
1 teaspoon fish sauce
1 teaspoon ground coriander
1/2 teaspoon black pepper

1 package wonton wrappers/skins 


Let filling cool before forming the dumplings. Place a generous teaspoon of the filling on each wonton skin, dip your finger in a small dish of water, then wet each side of the square. Fold together and shape as you desire. Steam for eight minutes in the IP then NPR (or in a covered pan on the stove top with perhaps a half cup of water). Serve with a dipping sauce of rice vinegar, ponzu/soy/teriyaki sauce, and sriracha (stirred together, amounts to taste). I estimate you'll get about 48 dumplings.

CLCA Days 25-26 and a Quick and Easy Stir Fry Idea

"Cyd's Low-Carb Adventure," Day 25
Breakfast: Tart Cherry Smoothie with Almond Milk and Chia Seeds
Lunch: Scotch Eggs
Dinner: Grilled Chicken Breasts with BBQ Sauce, Corn on the Cob
Dessert: Gluten-Free/Low-Sugar Tart Cherry Almond Crisp

CLCA, Day 26
Breakfast: Nada. (Someone forgot her Scotch Eggs.)
Lunch: Salad in a Jar
Dinner: Chicken Stir Fry with Broccoli, Sugar Snap Peas, Carrots, Red Peppers, Green Beans, Mushrooms, and Onions in a Ginger-Mandarin Sauce--pictured
Dessert: Gluten-Free/Low-Sugar Tart Cherry Almond Crisp

I was running off to play pub trivia earlier this evening, but I wanted Cyd to have something to eat for dinner (besides her beloved cherry crisp). So I made an extremely quick and easy stir fry. I used a big bag of frozen Asian style vegetables and cooked them in a couple of tablespoons of vegetable oil along with a slivered onion and a couple of cloves of minced garlic. When the vegetables were tender-crisp, I threw in a leftover grilled chicken breast from the fridge that I had sliced up, and a couple of tablespoons of Brianna's Ginger-Mandarin Dressing, and garnished the finished dish with a sprinkling of white sesame seeds.

I gotta say it again: One of the best tips when you're trying to make healthier (but fast and easy) meals is to buy big packages of boneless/skinless chicken breasts, slice them all in half, marinate them as you see fit, and then grill them up all at once, stashing the leftovers in the fridge for the week. Then you can make salads, sandwiches, and stir-fries like this at the drop of a hat. 

CLCA Day 23 Featuring Spicy Kimchi Meatloaf

WHEW! I have been rather industrious in the kitchen today! First, I prepared a gorgeous carnitas salad for Cyd's lunch, then made a batch of Scotch eggs for her weekday lunches. Oh, and I thawed, halved, and marinated a bunch of chicken breasts that I will grill tomorrow.

For dinner tonight, I tried my hand at Bobby Flay's Kimchi Meatloaf with Spicy Glaze, and also made a garlic cauliflower mash to go with. And I cleared out a shelf in the back fridge so that when I get home tonight, I can prepare the Swedish carrots for transfer to cold storage. And I washed dishes...lots and lots of dishes. YAY for Gina!

"Cyd's Low-Carb Adventure," Day 23
Breakfast: (Someone slept through breakfast!)
Lunch: Carnitas Salad with Refried Beans, Pickled Onions and Carrots, Cherry Tomatoes, Guacamole, and Sour Cream--pictured above
Dinner: Kimchi Meatloaf with Spicy Glaze--pictured below--and Garlic Cauliflower Mash
Dessert: Sugar-Free Jell-O

I LOVED this meatloaf, but LORDY, was it SPICY! I used sriracha instead of red chile flakes in the meatloaf itself, which would have been fine, but in combination with that spicy topping...YIKES! I actually cut the gochujang (Korean red chile paste--available at Asian markets) by a third with ketchup, and it was still fiery like the pit of hell. Next time, I would use 2/3 to 3/4 ketchup! But you do as your system and tastebuds will allow.

One more note on the meatloaf: The uncooked mix was very wet, to the point that I was worried about it all coming together. But it baked up beautifully and sliced perfectly for sandwiches the next day. Maybe it needed to be looser to make up for the lack of a binding ingredient, such as breadcrumbs. On the plus side, that makes this meatloaf low-carb AND gluten-free!

For the cauliflower mash, I just cut a head of cauliflower into florets and steamed it with about half a cup of water covered in the microwave for ten minutes. Then I added four tablespoons of butter (I should have browned the butter first--oh well, next time), a teaspoon of granulated garlic, salt and lots of black pepper, and about a quarter cup of sour cream. Then I blitzed it with the immersion blender. DELISH, and I purport to LOATHE cauliflower! Chives would have been a welcome addition, and I could have used some freshly-grated Parmesan instead of the sour cream--all variations that I intend to try in the future. :-)

Kimchi Meatloaf with Spicy Glaze
(Source: adapted from Bobby Flay via Food Network)

Spicy Glaze:
1/4 cup gochujang* (Korean red chile paste)
1 tablespoon clover honey
1 tablespoon low-sodium soy sauce

Meatloaf:
2 teaspoons canola oil
1 tablespoon finely grated fresh ginger
1/4 teaspoon red chile flakes (I used a squirt of sriracha instead)
3 cloves garlic, finely chopped
1 cup prepared kimchi, drained well and chopped
2 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
2 large eggs
12 ounces ground chuck (80/20)
12 ounces ground pork (80/20)

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

For the spicy glaze: Whisk together the gochujang, honey and soy in a small bowl; set aside. 

(*You might want to cut the gochugang by at least half with ketchup.)

For the meatloaf: Heat the canola oil in a medium saute pan over medium heat. Add the ginger, red chile flakes and garlic and cook for 30 seconds. Add the kimchi and toss to combine. Remove to a plate and let cool for ten minutes. (I skipped this step. Why is it necessary to cook the kimchi??)

Whisk together the fish sauce, soy sauce, sesame oil and eggs in a large bowl. Add the kimchee mixture and mix to combine. Add the beef and pork and gently mix to combine.

Put the mixture on the prepared baking sheet and form into a loaf about 12 inches long by 6 inches wide by 2 inches thick. Brush the top with the spicy glaze and bake until golden brown and the internal temperature registers 155 degrees F on a meat thermometer, about one hour. Loosely tent with foil and let rest for ten minutes before slicing.

CLCA Day 15: "Healthy" Cookies (Which, No, is Not an Oxymoron)

"Cyd's Low-Carb Adventure," Day 15
Breakfast: Mixed Berry Smoothie with Almond Milk and Chia Seeds--pictured left
Lunch: Salad in a Jar --pictured left
Dinner: Beef with Broccoli and Mushrooms over Cauliflower "Rice"--pictured below
Dessert: Healthier Oatmeal Chocolate Chip Cookies (Whole Grain, Reduced Sugar, with Almonds, Chia and Flax Seeds)--pictured below

Beef with Broccoli
(Source: adapted from The Pioneer Woman, via Food Network)

1/2 cup low-sodium soy sauce
1/4 cup cornstarch (I found this to be too much/too gloopy--next time, I would try 2 T)
3 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced (I doubled this, as is my way)
1 pound flank steak, trimmed of fat and sliced very thin against the grain (I used hanger steak)
3 tablespoons peanut or olive oil
1 pound broccoli florets (I added an 8 oz. package of mushrooms)
1/4 cup beef broth
1/4 cup oyster sauce

salt, if needed

In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.

Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli (and mushrooms, if using) and stir for a minute. Remove to a plate.

Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli (and mushrooms) back into the skillet and toss to coat. Season with salt if needed.

So I bought these chia seeds at the health food co-op to add protein to Cyd's morning smoothies, but I started wondering what else people use them for. In a cursory search of the interwebs, I came across a cookie recipe that sounded good, and like it might help take the edge off Cyd's voracious sweet tooth. She LOVED them, and so did I! 

Oatmeal Chocolate Chip Chia Seed Cookies

(Source: adapted from Uproot from Oregon)

1 cup unsalted butter (2 sticks)*
1/2 cup packed brown sugar
1/2 cup Stevia in the Raw**
1 teaspoon vanilla
1 egg
1 cup rolled oats
1 cup whole wheat flour
1/2 cup ground pecans (or almond flour)
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons chia seeds
2 tablespoons flax seeds
1/2 cup sliced almonds
1/2 cup mini chocolate chips

Cream the butter, sweeteners, vanilla, and egg in a stand mixer until fluffy. Add the dry ingredients and mix just until combined. Add the seeds, nuts, and chocolate chips, and mix one more time.

Refrigerate the dough for at least four hours, then use a regular-sized cookie scoop (2 oz?) to scoop onto a Silpat or parchment-lined tray. Flatten the cookies with the palm of your hand. Bake at 350 for 12 minutes or until browned around the edges. Let cool. Devour.

*I accidentally doubled the butter in the recipe that I was adapting. Oops! So I might cut that back to just one stick next time...or I might not. (Tee hee.)
**I might also cut back on the Stevia to 1/4 cup. (Or those who don't prefer a very sweet cookie could omit it all together.)

Spring into spring rolls!

I am so susceptible to suggestion when it comes to cooking. If I see something prepared on t.v. that looks good, I sprint to the kitchen immediately to try to recreate it. So when my friend, Mike, made spring rolls and posted a pic to Facebook recently, I had no choice but to make spring rolls of my own. And since it seems like spring has FINALLY come after the world's longest winter, what better thing to make as an homage to the season than spring rolls?

I used Alton Brown's recipe, and I followed it pretty closely, except that I mixed all of the filling ingredients together like a noodle salad of sorts, and then filled the wrappers. Spring rolls may seems intimidating, but they aren't that hard to make. However, I have two pieces of advice to help your learn from my mistakes. First, DON'T overfill the wrappers (as pictured below) or they will explode and make a big old mess--albeit a tasty one--when you try to eat them. Also, don't place the finished rolls on unlined plate or tray as you're making them. As they sit there, they will glue themselves to the surface, and you'll have a devil of a time picking them up without them splitting and, once again, exploding. That's where the lettuce leaves come it. Lay them out on your plate or tray and set a roll inside each leaf as you go, then roll up and devour!

Thai Shrimp Spring Rolls
(Source: Alton Brown via Food Network)

5 ounces thin rice stick noodles
2 tablespoons soy sauce, divided
1 pound unpeeled large shrimp
3 tablespoons freshly squeezed lime juice
1 tablespoon sambal chili paste
2 teaspoons sugar
1 large cucumber, unpeeled, seeded, and cut into matchsticks
1 large carrot, peeled and grated
3/4 cup fresh cilantro, chopped
3/4 cup fresh mint, chopped (I omitted the mint, as I don't dig it)
12 (8 1/2-inch) round rice paper wrappers
12 leaves Bibb, Boston, or other soft lettuce

Soy Ginger Dipping Sauce:
1/2 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons finely grated ginger
2 tablespoons chopped green onion
2 medium cloves garlic, minced
2 teaspoons sugar
1 teaspoon sesame oil

Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes.

Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add one tablespoon soy sauce. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for three minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside.

Return the water-soy sauce to a boil. Drain the rice stick noodles and add to the hot soy-water. Cook until tender, approximately three minutes.

Meanwhile, whisk the lime juice, remaining one tablespoon soy sauce, chili paste, and sugar together in a medium mixing bowl.

Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables.

Toss the cucumber, carrot, cilantro, and mint (if using) together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine.

Cut the noodles into small 1 to 2-inch pieces with kitchen shears.

Fill a pie dish with warm water. Dip one rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately one minute.

Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon two tablespoons chopped shrimp on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the two sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with Soy Ginger Dipping Sauce.

Soy Ginger Dipping Sauce:
Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls.

Super Bowl XLVIII

HAPPY SUPER BOWL DAY! Or, as I prefer to think of it, Happy Expensive Commercials and Bruno Mars Concert Day! As my friends and longtime readers know, I loathe football, but I struck a deal with my roommate that she would go to the Sing-Along Frozen movie with me (tee hee), and I would prepare a junk food feast for the big game. Here was my menu:

Devilled Egg Footballs
Muffaletta Sliders
Festive Favourite Layered Dip
Asian-Style Wings
Beefy Enchilada Dip

Make your favorite devilled eggs, then use green onions or chives to make the "football" laces. Cute, huh? (Thank you, Pinterest!)

I bought little football-shaped potato rolls, spread each side with (prepared) olive salad, then filled the sammies with spicy cappicola, mortadella, Genoa salami, and provolone.

My friend near Quebec City, Isabelle, shared this recipe with me, saying she gets raves about it every time she takes it to a party. And I get that--it's YUMMY and so pretty! It would also be perfect for a Christmas potluck with the red and green.

Festive Favourite Layered Dip
(Source: adapted from Kraft Canada)

1 tub (250g) Philadelphia Cream Cheese Spread

1/2 cup sour cream

1/4 cup Miracle Whip Original Spread

1 cup salsa

2 cups Kraft Mozzarella Shredded Cheese

2 tomatoes, chopped

1 green pepper, finely chopped (I used a jalapeno instead)

2 green onions, chopped (I doubled this)

Mix first three ingredients until well blended; spread onto plate or shallow dish. Top with layers of all remaining ingredients. Serve with crackers or sturdy tortilla or corn chips.

Asian-Style Wings

Mix together in a large bowl:

1 cup flour 
1 teaspoon granulated garlic 
1/2 teaspoon smoked paprika 
1/2 teaspoon black pepper 
1/2 teaspoon salt

Toss 20-24 chicken wings in the flour mixture to coat. Bake at 425 degrees for about 45 minutes, or until crispy and brown.

In a small saucepan over medium-low heat, blend the following ingredients:
1/2 cup apricot pepper jelly (or plum jam/jelly)

1 tablespoon soy sauce

2 cloves garlic, peeled and minced

1 teaspoon grated ginger

1 teaspoon toasted sesame oil

1 teaspoon fish sauce

1/4 teaspoon black pepper

squirt of sriracha, to taste

When the chicken wings are baked, add them to a crock pot set on low, pour the sauce over, then fold gently to combine. Leave the wings to keep warm in the slow cooker during your party!

Beefy Enchilada Dip

(Source: adapted from Add a Pinch)

1 1/2 to 2 pounds ground beef
1 medium onion, diced
4 cloves garlic, minced
2 cups red enchilada sauce
2 cups grated Monterey Jack or cheddar cheese

sour cream
tortilla chips

Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about three minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about three more minutes.

Top with sour cream and serve with tortilla chips.

Low-carbing it on my last night of freedom...

Well, folks. Winter Break has been fun and relaxing, but my freedom is over, and it's back to the grind tomorrow. I have an 8am meeting in the morning, and the weather threatens to dip to almost 20 below. The only thing that can help me face such a fearsome Friday is a delicious, seasonal margarita--and keep 'em coming!

'Tis the season of lovely citrus in the grocery stores, and I recently bought a box of clementines, mainly because my roommate likes to take a couple to work in her lunch bag. But there are a LOT of those sweet little suckers in that small box! So I decided to incorporate them into my favorite adult beverage, the margarita, because I always like at least a little bit of orange juice in the mix anyway. The resulting drink was delicious, but it also got me to thinking about blood orange margaritas, and minneola margaritas...oh, the list may be endless! It's a little taste of sunshine and summertime in the bleak midwinter.

Clementine Margaritas (on the Rocks)

1 cup clementine juice (about 8 clementines, juiced)
1/2 cup margarita mix
juice of half a lime
1/2 cup tequila
1/4 cup Triple Sec
good pinch of salt
agave syrup, if needed, to taste
ice

This makes two cocktails (in 16 oz. glasses).

For dinner, I prepared something that my friend (who recently completed a Whole 30 regimen) was babbling about on Facebook--Paleo Lettuce Cups. She said that her kids usually can tell when she's "paleo-fied" a recipe and made legal substitutions, but they loved these lettuce wraps and couldn't tell they were Paleo. I completely concur--they were SO GOOD! But I sort of un-paleofied them by swapping out ponzu soy sauce for the coconut aminos, by using non-sanctioned brands of fish sauce and sriracha, by using toasted sesame oil, and also by adding a little Hoisin sauce. So if you are following those strict dietary guidelines, be advised of these adaptations. Whether you stay "kosher" to the Paleo program or not, this is good stuff, something the whole family can enjoy together, even if the rest of them aren't watching their carb intake.

"Paleo" Lettuce Cups

(Source: adapted from NomNom Paleo)

1 lb. lean ground meat
1 lb. thinly sliced mushrooms (I used Baby Bellas, chopped)
1 small onion, finely chopped
2 tablespoons lard (I used toasted sesame oil)
3 cloves garlic, peeled and minced
1 tablespoon grated ginger (I added this)
1 tablespoon fish sauce
2 tablespoons apple cider vinegar (I used rice wine vinegar)
2 tablespoons coconut aminos (I used ponzu soy sauce)
1 tablespoon hoisin sauce (I added this)

1 teaspoon sriracha, or to taste
1/2 teaspoon freshly ground black pepper

1-2 cups broccoli slaw
1/2 cup shredded carrots (I used 2 cups total of broccoli, cabbage, and carrot slaw)
2 scallions, thinly sliced (I used 4 scallions)
handful of cilantro, coarsely chopped

In a large skillet over medium heat, brown the ground meat with the mushrooms and onion in the lard or sesame oil. When almost all of the pink is gone from the meat, add in the minced garlic and ginger. Keep cooking until the meat has browned through. Add in the fish sauce, vinegar, coconut aminos or soy sauce, hoisin (if using), sriracha, and black pepper, and stir to combine.

Remove the skillet from the heat and add the slaw vegetables, scallions, and cilantro. Serve in iceberg lettuce "cups."

Note: Another non-Paleo addition that's really good here is to toss in a handful of peanuts for some extra texture and crunch. NOM NOM!

Korean Takeout at Home...in a Flash!

As I have griped about many, many times before, I live in tiny little 'Burgh with a dearth of great food, especially ethnic cuisine. Although, to be fair, in recent years, we've have added Thai, Indian, and even Himalayan/Nepalese/Bhutanese. But one thing our fair city is in desperate need of is Korean food!

So when my friend, Jaymie, shared this recipe on Facebook, I was all over it like white on...well, you know. Of course, you could get fancy and make this with sliced flank steak and throw in some broccoli for color and added nutrition. But when you make it with ground beef, it's SUPER easy, and you can have it served up in less time that it takes to find an old take-out menu. The one main change I made to the recipe was to add some of my homemade kimchi, but you can skip it if you don't have any.  Anyway you make it, this is a fast, easy, flexible dish that is DEFINITELY going into the regular rotation around here!

Korean Beef with Kimchi

(Source: adapted from Six Sisters' Stuff)

1 lb. lean ground beef

3 cloves garlic, minced
1/4 cup brown sugar
1/4 cup soy sauce (low-sodium, or 2T regular soy sauce)
1 teaspoon fresh ginger, peeled and grated (I often use the stuff in a tube for convenience)
1/2 - 1 teaspoon crushed red peppers, to taste (I used 1T Korean red pepper paste)
1/4 teaspoon black pepper

1/2 cup kimchi, chopped, optional

1 teaspoon toasted sesame oil
1 bunch green onions, diced

steamed rice

Heat a large skillet over medium heat and brown the ground beef with the garlic. Drain off the fat and add the brown sugar, soy sauce, ginger, red pepper flakes or paste, black pepper, and kimchi (if using). Simmer for a few minutes to blend the flavors. Remove from heat and stir in the sesame oil. Serve over steamed rice and garnish with green onions.

Cooking...without really cooking.

We are heading into the roughest part of the semester, and it seems like I have commitments almost every weekend lately, too. So today, I am thankful just to be at home and to have no plans. I need a break! But a gal's gotta eat, so I made a simple yet innovative lunch that I thought I'd share with you. Ladies and gentlemen, the Grilled Kimcheese Sandwich! I used both sharp and smoked cheddars, my homemade kimchi, and a fried egg. (Carnivores may wish to add ham, but I found it unnecessary.) SO DELICIOUS! This "recipe" is a keeper, for sure.

Since I was just enjoying my lazy Saturday, I had no intentions of baking anything. But one of my friends on Facebook posted something about making a "Watergate Cake" for her boyfriend, and I was intrigued. It's basically just a pistachio cake, but the moniker is an homage to President Nixon. According to crafsty.com, "After the Watergate scandal broke, there was a surge of interest in all things Richard Nixon. Turns out, pistachio was a favorite flavor of Nixon’s, and so all sorts of pistachio-flavored treats proliferated and were dubbed 'Watergate.' This cake is one of the more enduring examples, possibly because of its clever topping: 'cover up' icing." Ha ha! Not only is the name of this cake interesting, it's a cinch to make, because it's made with a boxed cake mix and instant pudding. The food purists may balk, but it was pretty tasty. I like it best once it chills in the fridge.

A couple of notes: Many recipes that you find online call for chopped pecans, but I think a pistachio cake should have, well, pistachios! Most recipes also call for powdered Dream Whip in the topping, but Cool Whip saves you a step and holds up longer in the fridge. Lastly, many recipes call for shredded coconut either in the cake or the topping or both, but I personally can't abide it. But you do as you like. In the words of Nadia G, "It doesn't affect me." (Tee hee.)

Watergate Cake with Cover-Up Icing
(Sources: cobbled together from a number of similar recipes on the interwebs)

Cake:

1 box white cake mix
3 eggs
1 cup lemon-lime seltzer
1 cup finely chopped roasted pistachios
1 cup vegetable oil
1 (3 1/2 ounce) package instant pistachio pudding mix

Cover-Up Icing:
1 1/2 cups cold milk
1 (3 1/2 ounce) packages instant pistachio pudding mix
1 regular tub (9 oz.) Cool Whip
1/2 cup chopped roasted pistachios

Cake: Mix all of the cake ingredients together. Pour into a greased and floured 13x9 inch pan. Bake at 350 degrees for 35-45 minutes or until a tester comes out with just moist crumbs clinging to it. Cool completely.

Icing: Beat the milk and the pudding mix together, then fold in the Cool Whip. Spread on top of cooled cake. Sprinkle with nuts. Refrigerate for 2-3 hours untl well-chilled. 

Store leftover cake covered in the refrigerator.

A Tasty Twist on the Pumpkin Spice Craze

I confess, on Friday night at the end of a long week of work and extracurricular commitments, my roommate and I often go out to eat, or if even that seems like too much effort, we order a pizza or Chinese to be delivered. But tonight, I had just enough energy left to prepare something fairly quick and easy, something that I saw recently on Facebook on Aida Mollenkamp's page, called Pumpkin Almond Butter Red Curry Noodle Tangle. Yes, that title is a mouthful, but once you get a mouthful of this stuff, it will become your new favorite kind of "pumpkin spice."

Notes: I didn't have any broccoli on hand, so I used extra chard (from my garden--in November!), and I also threw in some of the pickled garlic scapes that I made in the spring. And I added a squirt ot two of sriracha to give it a little kick.

Pumpkin Almond Butter Red Curry Noodle Tangle
(Source: Aida Mollenkamp)

 

8 ounces whole wheat or quinoa spaghetti (I used regular linguini)

8 ounces baby broccoli, cut into 1/2-inch pieces and ends discarded

3 ounces baby spinach, kale, or chard (about 3 packed cups)

2/3 cup 100% pure pumpkin puree

1/3 cup natural creamy almond butter (I used maple almond butter which was a little chunky)

1/4 cup white wine vinegar (next time, I might try rice vinegar)

2 to 3 tablespoons red curry paste

4 cloves garlic, grated

1 tablespoon honey

1 cup hot water

6 green onions (aka scallions), thinly sliced and ends discarded

12 ounces cooked chicken, shredded into bite-sized pieces (I used half a deli rotisserie chicken)

2 tablespoons toasted sliced almonds  

1. Bring a medium pot of heavily salted water to a boil over high heat. Add the noodles and cook 2 minutes short of the suggested cooking time. Add the baby broccoli to the noodles and cook until noodles are tender and broccoli is bright green and knife tender, about 2 minutes more. Meanwhile, place the baby greens in a colander then drain the noodles and broccoli into the colander (so that you pour the water over the noodles and you flash blanch the greens).
   Tip: If you don't have cooked chicken on hand, you can use storebought roasted chicken or poach a piece of boneless, skinless chicken breast while you cook the noodles.
2. Meanwhile make the pumpkin-almond curry sauce: whisk together the pumpkin puree, almond butter, vinegar, 2 tablespoons of the curry paste, garlic, and honey. Add the hot water (you could use some of the noodle cooking water here) and whisk until everything is evenly combined and smooth (you should have a pourable sauce that is about as thick as a whole milk). Taste, and add more salt or curry paste if desired.
   Tip: If you can't find red curry paste, you could use a garlic-chile paste (such as sriracha) but you'll have to add it little by little and taste as you go because they can vary in flavor, heat, and saltiness.
3. Combine the noodles and broccoli mixture with the scallions, chicken, and the sauce in a large bowl and toss well, making sure all the noodles get coated. Garnish with toasted almonds and serve.

Kooky Korean Kondiment

Last summer, some friends and I attended a kimchi cooking class in Burlington. Each dish we sampled there was SCRUMPTIOUS, but one of the things that I was intrigued by were all the condiments that you could add to your food. My favorite were these garlic scapes that were cut up and pickled in a soy-based brine. So yummy! Of course, this was August, and garlic scapes were long gone from the local markets, so I had to wait a whole year to make my own. But I finally did!

 

The kimchi lady, Michelle, told me that she used the following brine from Maangchi's site: 5 cups of water, 1/4 cup salt, 1 cup of sugar, 1 cup of soy sauce, and 1/2 cup of vinegar, boiled.  That's it...that's all I had to go on. That is the brine I made, but I doubled the vinegar to one cup total. When I make it in the future, I would cut the sugar down by half and double the vinegar yet again. I think I might also leave out the salt and just use more soy sauce. Still, the resulting pickled bits were very tasty...just a bit sweet for my tastes.

 

The other issue is that garlic scapes are tough, and they need to be cooked for awhile to be edible (IMHO). Now you could boil them in the brine until crisp-tender, then pack them in containers afterward. But I decided to do it the other way around, packing the cut scapes (half-inch pieces) into pint-sized canning jars, covering with hot brine, and then processing them in a boiling water bath for ten minutes. However--and I MUST STRESS THIS IMPORTANT SAFETY INFORMATION--this is not a proper canning recipe, as the water-vinegar ratio would have to be at least 50-50. So the resulting jars of Korean pickled scapes should NOT be considered shelf stable! Oh, the jars will seal upon cooling, of course, but then store them in the fridge as you would do anything perishable. Then sprinkle the pickled scape bits on top of any of your favorite Asian recipes, like fried rice or noodles or what have you.

 

 

 

 

Hakka Noodles (Gesundheit!)

My friends and I made a return visit to the annual Antiques and Uniques Show in Craftsbury, Vermont today. We got there shortly before noon, and lunch was the first order of business after the two-and-a-half-hour road trip. My companions very unwisely chose some boring fair food at the festival proper, while I explored some of the food tents at the little farmer's market across the street.

My initial choice was some very tasty homemade Tibetan dumplings with a spicy minted dipping sauce. Delish! They also had some delicious-looking curried vegetable noodles, but I was eager to get over to the festival to start browsing, so I decided to come back later to try those. BAD DECISION! By the time I returned about an hour and half later, they were sold out! Boo hiss.

When I got home to Plattsburgh after a fun-filled but hot and tiring day, I was still craving those noodles. So what's a gal to do but to make her own? I found some images online that looked like what I was hoping to prepare, and the recipes I consulted called the dish, Hakka Noodles. They are an Indo-Chinese street food that are also popular in neighboring Tibet. And they are quick, easy, healthful, filling, and inexpensive.

Hakka Vegetable Noodles

1 lb. spaghetti

1/4 cup vegetable oil
2 large carrots, julienned
2 cups shredded Napa cabbage
4 large scallions, sliced
2 inch piece ginger, peeled and grated
1 tablespoon garlic, peeled and minced
1 teaspoon toasted sesame oil
1 tablespoon chili paste (or to taste)
1/4 cup soy sauce
1 teaspoon curry powder
1/4 teaspoon black pepper

Boil the pasta according to package instructions and drain.

In a large skillet or wok, heat the vegetable oil and cook the carrots, cabbage, scallions, ginger, and garlic, for just a couple of minutes at most. Add the drained noodles and toss everything together. Remove the noodles from the heat, then stir in the sesame oil, chili paste, soy sauce, curry powder, and black pepper. Toss everything together and serve.

Fiery Goodness on a Stick

My friend Mike is an awesome cook. And when he specifically contacts me to say, "You there! Make this!" I do as he says. Mike has already made the Sambal Chicken Skewers that are on the cover of the latest issue of Bon Appetit several times, and he told me that they are his new favorite thing to grill. In fact, I believe he referred to them as "life-changing." I must concur with my friend--they are a revelation!

Now I enjoy spicy food, but looking at the recipe, I was worried that these chicken skwers might blow my head off! So I cut back on both the sriracha (using a little more than 1/8 cup) and the chili paste (about 1/4 cup total). I also added a generous tablespoon of minced garlic, because it seemed a glaring omission. I marinated the chicken pieces for about four hours in the fridge, and then I did not baste the skewers as they cooked--I simply glazed them with the reduced marinade when they were done grilling. I would do that again, as I think it kept them from burning, and I could decide to go lighter or heavier on the sauce at the end, as desired. Even with cutting back on the fiery stuff and not basting all during cooking, they were still PLENTY hot, but as my roommate put it, "...in a good way." These are definitely a new summer grilling staple!

Sambal Chicken Skewers
(Source: Bon Appetit, July 2013

1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar (I used seasoned) 
1/3 cup hot chili paste, such as sambal oelek (I used 1/4 cup)
1/4 cup fish sauce, such as nam pla or nuoc nam
1/4 cup sriracha (I used 1/8 cup)
2 teaspoons finely grated peeled ginger
*I added 1 tablespoon minced (peeled) garlic
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces

Prepare grill for medium-high heat.

Whisk brown sugar, vinegar, chili paste, fish sauce, sriracha, ginger, and garlic (if using) in a large bowl. Add chicken and toss to coat. (At this point, I let the chicken marinate for a few hours in the fridge.) Thread 4 or 5 chicken pieces onto each skewer.

Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes. Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes. (I grilled the chicken, then glazed the skewers with the reduced marinade.) 

A brief glimpse of summer...

Cyd installed the air conditioners this past weekend because the heat was doing us in. Then last night, I froze to death with the windows open and a fan blowing on me all night. Tonight, I am running around, closing all the windows and reaching for a blanket because it's too late to build a fire. I'm afraid that Spring 2013 has a bipolar disorder.

But during that brief burst of heat, I fashioned a lovely summery beverage to cool us off, based on a recipe in the May Bon Appetit (photo credit to them as well): Thai Chai Berry Iced Tea!

Combine ten star anise pods, three tablespoons sugar, and eight cups of water in a large saucepan. Scrape in seeds from one vanilla bean and add the scraped bean to the pot as well. Bring just to a boil, then remove from heat and add 15 black tea bags (I used an organic berry white tea). Cover and let steep for about 20 minutes. Strain into another large pitcher. Stir in 1/2 cup heavy cream and 1/2 cup sweetened condensed milk until dissolved. Chill thoroughly, then serve over ice.

HOT POT!

For the past several year, I have had students recruited from Chongqing, China in my public speaking classes, and they often give speeches on where they are from and their culture. In these speeches, mention is often made of Chongqing's spicy Yu cuisine, and its most famous dish, hot pot. In the seventies, when fondue-ing was all the rage, my mother and I often made a meal of a variety of meats cooked in hot oil in the fondue pot, dipped in soy sauce, and eaten with rice and vegetables. Hot pot is the same sort of deal, but guests around the table cook various meats, vegetables, and dumplings in a fiery, bubbling broth, then dunk each piece into a special dipping sauce before eating. Afterwards, you might throw some noodles in the remaining broth and eat the rest as a soup.

I was teasing my students in class recently about having never been invited to share a hot pot with them, and next thing I know, one of the gals brought in this ginormous package of hot pot seasoning mix for me to try. Wasn't that lovely? (She also brought me some green and black tea. "A" in the class for that student! Tee hee.) So tonight for dinner, I thought I'd create my inaugural batch of hot pot. Now my roommate and I enjoy spicy food, and my student recommended using a quarter of the package, but I quite wisely, as it turns out, only used an eighth of the package, and it still cleared out our sinuses and made our eyes tear!

Instead of sitting around the hot pot and dipping individual pieces in ("Ain't nobody got time for that!"), I made it on the stove top, boiling each kind of food--Asian vegetables, pork pot stickers, skirt steak, and shrimp--and then throwing some softened rice noodles in at the end, and garnishing the whole dish with sliced scallions and chopped fresh cilantro. For the dipping sauce, I used soy sauce, rice wine vinegar, mustard, Hoisin sauce, and garlic, just eyeballing the amounts and tasting it until it suited me.

The verdict on hot pot? Fiery but FABULOUS! However, I did not care for the industrial lubricant quality of the pre-fab hot pot seasoning, so next time, I would just fashion my own hot pot mixture, and in doing so, I will be able to take the heat level down to wimpy American standards. ;-)

GO, RAVENS!

HAPPY SUPERBOWL SUNDAY to you! As I have made perfectly clear, I hate football. But my roommate loves it, and I like making yummy game day party food and watching the commercials and the halftime show, so it's all good. At my house, we are rooting for Baltimore. For Cyd, it's because they beat her beloved Patriots. My arguments are much more reasoned and germane: I love Baltimore crab cakes, I loved the movie The Blind Side, and I love the purple in their uniforms (my signature color). But mostly, I don't love that the 49ers are harboring hate-mongers on their team--from San Francisco no less! So...GO RAVENS, say we!

I decided to forego the traditional wings and seven-layer dip this year, and I ended up assembling an international smorgasbord of sorts. First, I made a batch of salsa verde based on the one I had at a Halloween party at my friends' house in New Jersey. Of course, I changed it fairly significantly, as is my way. Here is my version:

Salsa Verde

1 poblano + 1 jalapeno, stems and seeds removed
1/2 white onion, cut into chunks
2 cloves garlic, peeled
juice of 2 lemons
1/3 cup white balsamic vinegar
half a bunch of fresh cilantro leaves
1 ripe avocado, peeled, pitted, and cut into chunks
1/2 cup olive oil
salt, to taste

Roast poblano and jalapeno in the oven for 10-15 minutes at 350 degrees. In a food processor or blender, add all ingredients except olive oil. and salt. Blend well and then slowly add olive oil to emulsify. Season with salt to taste.

Will last 1-2 weeks in the fridge.

For our second dish, I made a salad that I saw Ina Garten make on her new series about her visit to Napa wine country. It's made with tuna and my favorite Israeli couscous, and it's easy and delicious. Definitely a keeper and one to make again. It would be a great for a luncheon or to take along to a potluck.

Israeli Couscous and Tuna Salad
(Source: Ina Garten, Barefoot Contessa)
Serves 6-8

2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars Italian tuna, drained and flaked
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)--I used green 
1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
2 teaspoons minced garlic (2 cloves)
kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed--I used 2 tablespoons prepared pesto
Juice of half a lemon
Bring four cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (Pull the pot halfway off the heat.) Drain in a colander.

Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the half lemon, and one more teaspoon of salt. Taste for seasonings and serve warm or at room temperature. Garnish with small tomato wedges, if desired.

Lastly, I made some terrific pork and kimchi potstickers for us, using my homemade kimchi and some pre-fab frozen wrappers that I bought at a little Asian market in Burlington. These are easy to make and super-fun--perfect for any party!

Pork and Kimchi Dumplings, or Potstickers
(Source: Food and Wine)

1 pound ground pork
3/4 cup chopped kimchi
1 tablespoon minced fresh ginger
1 large garlic clove, minced
1 large egg, lightly beaten
1 teaspoon kosher salt
1/4 cup vegetable oil

about 40 round gyoza wrappers

Spoon one tablespoon of the filling onto the center of each round wrapper. Wet all around the edges with a little water using your fingertips. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Lift each dumpling by the pleated edge, transfer to the baking sheet and press down lightly to flatten.

In a nonstick skillet, heat two tablespoons of the oil. Arrange half of the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 minutes. Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate. Cook the remaining dumplings and serve.

Make Ahead: Freeze the uncooked dumplings on a floured baking sheet. Store in a plastic bag for up to one month. Cook from frozen. Serve with dumpling dipping sauce.

Dumpling Dipping Sauce
(Source: Food and Wine)

1/2 cup soy sauce (I used the kind with ponzu)
1/2 cup rice vinegar
1 tablespoon Chinese chile garlic sauce (or sriracha)
1 teaspoon toasted sesame oil

In a small bowl, whisk the soy sauce with the rice vinegar, chile-garlic sauce and sesame oil, then serve.

Make Ahead: The dipping sauce can be refrigerated for up to 3 days.