Fusili Salad with Sun Dried Tomatoes June 19, 2013

Have you heard of the word “umami”? It is the fifth basic taste next to sweet,salty,sour and bitter. The Japanese word defined means pleasant, savory taste. A simple way to add umami to a meal is to include some Japanese dashi. This is an easy fish stock that contains bonito flakes and kombu seaweed.

This new taste has been associated with savory foods like anchovies,sun dried tomatoes,cheeses such as bleu and parmesan, sake and proscuitto to name a few. These wonderful foods all leave your palate with a lingering long after taste.

This pasta salad containing sun dried tomatoes is so bold. The intense flavors of the tomatoes are concentrated and help to create a lively dish. The light taste of the mozzarella cubes pair well with the briny olives and these slightly salty sun dried tomatoes.

Recipe:

1/2 lb fusilli

1/4 c slivered sun dried tomatoes packed in oil

6 oz cubed mozzarella

1/3 c chopped olives

1/4 c extra virgin olive oil

1/2 T balsamic vinegar

1/2 T red wine vinegar

salt and black pepper to taste

Instructions:

1.Prepare fusilli according to the package directions. Drain.

2.In a large bowl, assemble the pasta, sun dried tomatoes, diced mozzarella cubes and olives. In a small bowl, whisk the oil and vinegars together and then add to the larger one. Season with salt and pepper to taste.

3.Chill till serving.

4.Serve as a main meal with a baguette or as a side dish with grilled meat.

Serves 2.

Adapted from Canada cooks.

General Tso chicken June 18, 2013

This is a popular take out meal in North American chinese restaurants. I have never ordered this dish so this is my first tasting. It is SO GOOD!I loved the crispy fried chicken and the sweet and slightly spicy sauce!! I allow myself once in a while the tastiness of freshly prepared deep fried chicken.  There is something so right about the crunchy crispy texture of chicken made this way. Absolutely no thick gooey batter to contend with either. I confess that even I will order deep fried chicken take out sometimes.

This dish became popular in New York City during the 70′s and is only one example of Hunan cooking. The name originates from a general from the Qing dynasty. A variation of this dish would be to stir fry the chicken without the deep frying for a more healthier version.

Recipe:

1/2 c hoisin

1/4 c white vinegar

3 T soy

3 T sugar

2 T rice flour

1 1/2 c water

4 chicken drumsticks or chicken breast, cubed

1 T oil

4 minced garlic cloves

2 T grated ginger

1/2 t sriracha

Coating:

3 egg whites

1 1/2 c rice flour

1/2 c flour

1/2 t baking soda

4 c oil

Instructions:

1.In a bowl, whisk the hoisin,vinegar,soy,sugar,rice flour and water together. In a plastic storage bag, add the chicken and 6 T of the marinade into it. Chill for 30 min.

2.In a pan over medium heat, warm the oil and fry the garlic,ginger and sriracha. Next add 2 cups of the marinade and reduce to low to simmer the sauce. Whisk frequently until it thickens and then remove from heat.

3.In a shallow dish, whisk the egg whites together. In another bowl, mix the rice flour,flour,baking soda and the remainder of the marinade. It should look like coarse.

4.Using a paper towel, pat the chicken dry. Coat the chicken in the egg whites and then press gently into the coarse mixture till all the pieces are thoroughly covered.

5.In a dutch oven, heat the oil until your thermometer reaches 350. Take half of the chicken and fry about 3 min, turning on both sides till golden brown in color. Drain on a paper towel. Heat up the oil again to 350 and fry the chicken for another 3 minutes.

* with my drumsticks, I placed them in the oven to finish off the cooking.

6.Simmer the sauce until you are ready to serve it drizzled over the crispy chicken.

7. Serve with rice, noodles or a salad.

Adapted from cook’s illustrated.

 

 

 

 

 

 

Smoky Style Pasta Salad June 17, 2013

This pasta salad had an unusual ingredient. It is the flavorful spice paprika which I use profusely in goulash soups and hungarian foods. I enjoyed the taste of it in this salad with the dill and the worcestshire sauce. It is definitely a smokier taste than without these spices. Tonight it will be the perfect partner to join some grilled meats for dinner.

There is such an abundance of pasta shapes in the market place and as it relates to pasta salads, one can choose them based on the delicate nature of the dressing. I chose this rigatoni shape for its toothiness so that it could hold the smokiness of this mixture. The added garnish of the boiled eggs is just the right subtle touch to lighten the taste.

Recipe:

8 oz pasta

1/4 c buttermilk

1/4 c mayo

1/4 c yogurt

1/2 T white vinegar

1 t worcestshire sauce

1 minced garlic clove

1/2 t dill

1/4 t paprika

1/4 t mustard powder

1/2 c of corn and 1/2 c of peas

1/4 minced sweet onion

2 hard boiled eggs chopped

Instructions:

1. Prepare pasta according to the package directions. Drain.

2.In a bowl, combine the buttermilk, mayonaise, yogurt, vinegar,garlic, worcestshire sauce, onion, dill, salt, paprika and mustard powder.

3.In a large bowl, mix the pasta with the corn and peas.

4.Pour the dressing over the pasta/veg mixture and coat well.

5.Garnish with the chopped eggs and chill before serving.

Serves 2.

Adapted from curious cuisiniere.com

 

 

 

 

 

Mango, Avocado and Shrimp Salad

This conglomeration of golden mango cubes, velvety luscious avocado with baby shrimp interspersed amongst a dressing of coconut milk, peanut butter and a hint of sriracha create the MOST incredible salad ever. Every bite compelled me to continue savoring all the marvelous textures and flavorings of each ingredient.

I do enjoy salads in any shape or form. My preference is to take it to the next level and include meats and fruit which never fail to amaze my taste buds.

Recipe:

2 T unsweetened coconut milk

1 fresh lime – juice

1 T fish sauce

1 T peanut butter

1/2 t sriracha

1 t  sugar

1 T chopped mint and 1 T chopped cilantro

1 cubed mango

1 cubed avocado

2 cups of greens

1/2 minced sweet onion

2 T chopped unsalted peanuts

1 cup baby shrimp

1 garlic minced with 1 t fish sauce and 1/4 t sriracha for marinating shrimp

oil for frying

Instructions:

1.In a large bowl, combine the coconut milk, lime juice,fish sauce,peanut butter,sriracha,sugar,mint and cilantro.

2.Marinate shrimp in a small bowl.

3.In a medium pan, heat oil to saute baby shrimp till cooked. Cool slightly.

4.In a salad bowl, assemble the salad with the dressing,mango and avocado cubes and toss.

4.Divide among 2 plates and top with the sauteed shrimp.

Serves 2.

Adapted from closet cooking.

Gluten Free Chocolate Chip Banana Bread June 16, 2013

In my pantry, I have several bags of alternative flours ready to be mixed together to create wonderful baked treats. It is like a chemistry experiment to create the right balance using various types of gluten free flours. For today I used a store bought premixed bag of gluten free flour to produce this heavenly chocolate chip banana bread.

I am constantly looking at alternatives for a healthier way of eating. Many of my friends are becoming wheat intolerant or were born with celiac disease. I also think for me and my family that moderation with gluten and sugar is the key. Maybe in time I will be totally gluten free with my baking.

This banana bread was RANDOMLY DELICIOUS!!! The applesauce provided an extremely moist bread and was an alternative to reduce sugar. The handful of chocolate chips was enough for just a hint in this superb bread.

Recipe:

1 c gluten free flour mix

1/2 c raw sugar

2 t baking powder

pinch of salt

1/2 t cinnamon

2 beaten eggs

2 ripe mashed bananas

1/4 c applesauce

1/2 melted butter, cooled

3/4 c chocolate chips

Instructions:

1.Preheat oven to 350. In a large bowl, combine the flour,sugar,baking powder,salt and cinnamon.

2.In another bowl, stir the eggs,bananas and applesauce together till combined. Slowly add in the melted butter and mix.

3.Add the egg mix to the flour mix. Now add in the chocolate chips and combine all the ingredients well.

4.In a greased loaf pan, pour the batter in and bake about 45 min or till done.

5. Serve with a dollop of yogurt and iced coffee or iced tea.

Adapted from jenn cuisine.

Thai Royal Salad

I rather like the name of this salad. It gives one the perception that it is like a salad fit for a king. It would be rich with seafood, meat and other precious commodities. It definitely does not leave one feeling dissatisfied with the bounty.

It was the perfect lunch time fare for me today. I had a plethora of grilled chicken thighs which I sliced up for this royal salad. I loved all the fresh ingredients such as juicy tomatoes, crispy romaine leaves, aromatic mint leaves and cilantro, crunchy nutty cashews and succulent morsels of baby shrimp. The dressing was quite subtle with its thai flavorings of ubiquitous fish sauce and lime juice.

Recipe:

1 c baby shrimp

4 oz leftover grilled chicken

1/2 t salt

1 1/2 t sugar

1 t chopped garlic

2 T fish sauce

3 T lime juice

1/2 t sriracha sauce

4 romaine lettuce leaves

1/2  sweet onion – thin slices

2 inches of sliced cucumbers

1 thin sliced tomato

2 T chopped mint and 2 T chopped cilantro

1/4 c roasted unsalted cashews

Instructions:

1.Boil water in a small pot. Add the shrimps and cook for about 1 1/2 minutes. Drain well and reserve.

2.In a small bowl, mix the sugar,garlic,fish sauce,lime juice and sriracha. Mix well.

3.Tear the romaine leaves into pieces and place in your salad bowl. Add the sliced meat and the shrimp. Now add only half of the dressing and combine.

4.Next add the sweet onions,cucumber and tomatoes. Now add the remainder of the dressing and ensure that this is incorporated. Sprinkle with the chopped cilantro and mint. Scatter the roasted cashews on top.

5.Divide among 2 plates.

Serves 2.

Adapted from ? Seem to have lost the information after 10 years.

Potato and Sundried tomato Salad

Today was my day for salads. For lunch I dined on my previous blog of chicken and grapefruit salad. For dinner my side dish was potato and sundried tomato salad. There has never been a potato salad that I have not enjoyed. The creamy luscious taste of mayonaise and eggs are about the most heavenly combinations that I can never resist.

This one is slightly unusual with the sundried tomatoes,buttermilk and pumpkin seeds. This trio of ingredients are not my typical potato salad toss ins. I was a bit skeptical about the sun dried tomatoes but was willing to give it a try. The taste is definitely more refined with this addition and I loved the crunchy texture of the pepitas. The buttermilk combo with the mayonaise produced a lighter taste rather than purely mayonaise.

Recipe:

2 lbs small potatoes

2 diced shallots

1 c buttermilk

2 T lemon juice

1/2 c mayo

salt and pepper

2 c corn kernels

1 1/2 c sun dried tomatoes, sliced thinly

1 c grated mozzarella or other

1/2 c pepitas

Instructions:

1.Boil water in a large pot. Add the potatoes and cook for 15 minutes.

2.Cut the potatoes into large cubes.

3.In a large bowl, mix the shallots,buttermilk,lemon juice,mayonaise,salt and pepper.

4.In another bowl, stir together the potatoes,corn,sun dried tomatoes and the dressing. Next add in the cheese and pepitas. Ensure that you are combining well. Season with the salt and pepper. Place in the fridge for 3 hours.

5. Divide among 4 plates. Great with grilled meats.

Serves 4.

Adapted from foodiecrush.