Dark Chocolate Pudding

Here's a quick dessert from Moosewood Restaurant's Low-Fat Favorites. Make sure to stir continuously or some of the mixture will burn and might ruin your saucepan like it did mine!

Most of the fat has been removed, but everything else you want in chocolate pudding is still here. It's thick, creamy, and satisfying - a comfort food. We know some people prefer to eat their chocolate as chocolate alone, but for the nonpurists we suggest garnishing with fresh seasonal fruit such as bananas, oranges, strawberries, or raspberries.

3 tablespoons cornstarch
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 cups skim milk
1 teaspoon pure vanilla extract

In a saucepan, thoroughly combine the cornstarch, sugar, and cocoa. Add the milk and stir until very smooth. Cook on medium heat, stirring constantly until the pudding comes to a boil. Then lower heat and gently simmer, stirring continuously, for 3 or 4 minutes. Stir in the vanilla, pour the hot pudding into a decorative serving bowl or individual custard cups, and serve warm or chill for about 2 hours, until cold and set.

Steaming Miso Soup with Vegetables

For a while my son was into miso soup so we bought a couple of packets of instant miso soup. Well, it's been sitting in our pantry for a while and I wanted to make use of whatever ingredients we had before buying new stuff (part of my de-cluttering mantra), so I made a bowl of soup based on this recipe from Vegetarian Times Fast and Easy - Great Food You Can Make in Minutes.

Talk about instant comfort! A handful of veggies from the salad bar and a few chunks of baked tofu turn a package of miso soup mix into a soul-satisfying meal.

Half of 0.7-oz package instand miso soup, with or without seaweed
1 cup broccoli florets
1/4 cup sliced white button mushrooms
2 slices peeled fresh ginger, optional
20 fresh baby spinach leaves, rinsed and dried
2-oz baked Oriental-style tofu, cubed

Combine soup mix, 1-1/2 cups water, broccoli, and ginger and let mixture boil.

In another saucepan, heat one tablespoon of olive oil in a skillet and add mushrooms. Stir the mushrooms until all their juices have been released and evaporated. Do not put too many mushrooms in the skillet as they will steam rather than brown. Add mushrooms to soup mixture and heat through. Serve.

Fragrant Jasmine Rice

About two months ago, our rice cooker conked out. We decided not to replace it and have been using a saucepan to cook rice ever since. I don't miss the rice cooker at all, and am glad to be able to try different ways of preparing rice. I'm also thrilled to be using fresh herbs from our container garden.

Here's another recipe from Moosewood Restaurant's Low-Fat Favorites.

Although plain jasmine rice smells wonderful enough as it cooks, when we combine it with lemongrass, basil, and pineapple, it makes an aromatic sensation. You will surely want to eat it, but the scent is almost enough.

2 cups jasmine rice
1 teaspoon canola or other vegetable oil (I use a small amount of water instead of oil)
2 tablespoons minced lemongrass* or 2 teaspoons freshly grated lemon peel
4 garlic cloves, minced or pressed
1 small fresh green chile, minced, seeds removed for a milder "hot"
1/2 teaspoon salt
1 cup undrained unsweetened crushed pineapple
2 tablespoons chopped fresh basil
2-1/2 cups boiling water

Place the rice in a colander or sieve, rinse with cool water, and set aside.

In a medium saucepan, preferably nonstick, warm the oil and add the lemongrass or lemon peel, garlic, chile, and salt. Cook on medium heat for 2 to 3 minutes, stirring frequently. Add the pineapple with its juice, the basil, rice, and boiling water. Cover and bring to a boil, reduce the heat, and cook for 15 minutes. Remove from the heat and allow to sit for 5 minutes before serving.


*Peel off at least two layers of the tough outer leaves of the lemongrass and cut off the root ends and the tops. Mince only 3 or 4 inches of the tender lower stalk.

Brazilian Rice

We're suppose to have 7 servings of vegetables and fruits daily and yet I always forget to cook vegetables at dinner. One way of going around that is to add vegetables to rice! I did that the other day when I added diced carrots, peas and corn when I cooked rice. Then tonight I tried this recipe from Moosewood Restaurant Low-Fat Favorites.

Just a very small amount of oil creates a rich and more flavorful rice.

Serves 6-8

2 cups chopped onions
1 teaspoon vegetable oil (I use water; haven't used oil in months)
2 cups chopped fresh tomatoes
1 teaspoon salt
2 cups brown rice
3 cups water (2-1/4 cups water if using white rice)

In a covered saucepan, saute the onions in the oil for 5 minutes on medium-high heat, stirring frequently. Add the tomatoes and salt and continue to cook for 5 minutes. Stir in the rice and water, cover, and bring to a boil. Reduce the heat and gently simmer on a heat diffuser or on very low heat for about 40 minutes, until the rice is tender.

Vegetable Barley Soup

This recipe is from Long-Life Cookbook: Delectable Recipes for Two by Anne Casale. My son and I like barley - and I had to finish the pearl barley that's been in our pantry for months!

Nothing is more satisfying than this flavorful soup to start a meal on crisp, chilly evening.

Yields 1 quart/Serves 4

1 quart beef broth
2-1/2 tablespoons pearl barley
1/2 cup peeled, diced carrots (1/4-inch cubes)
1/2 cup diced celery (1/4-inch cubes), strings removed before dicing
4 oz green beans, trimmed and cut into 1-inch lengths
1 8-3/4-ounce can whole kernel corn, thoroughly rinsed and drained
1/4 teaspoon coarse salt
1/3 teaspoon freshly milled black pepper

In a 5-quart saucepan, bring broth to a boil, covered, over medium-low heat. Turn heat to low, add barley, cover pan, and simmer until tender, about 45 minutes. Add carrots, celery and green beans. Simmer, covered, until beans are cooked, about 20 minutes (test by tasting). Add corn and simmer, covered, for an additional 5 minutes. Season with salt and pepper. Remove from heat and let soup rest for 1 hour so that all the flavors meld together.

Per serving: 100 calories (5% from fat); 0.61 g fat; 338mg sodium; 6g protein; 20g carb; 0 cholesterol

Barley Asparagus Risotto

This is what we had for dinner. It's another recipe from Michael Smith which I had to try last night as the book's due back at the library tomorrow. It features two of our favorite foods - barley and asparagus. He has another version of it here.

Barley is an ancient grain with an addictive nutty taste and a pleasing chewy texture. This dish isn't a true risotto - because it doesn't include rice - but it's made the same way so I call it one. This is a great way to enjoy tasty and healthy whole grains.

4 slices of finely sliced bacon
A finely chopped onion
2 minced garlic cloves
1 cup (250 mL) of pearl barley
1/2 cup (125 mL) of your favorite white wine
6 cups (1.5 L) of chicken stock or water
A spoonful of minced fresh thyme
A bunch of asparagus, cut into 1-inch slices
A sprinkle or two of salt and pepper (optional for me due to the bacon)
1/2 cup (125 mL) of a top-notch grated Parmesan cheese like Grana Padano

Warm the chicken stock or water in a small saucepan over low heat. Meanwhile, add the bacon with a splash of water to a medium saucepan. Cook over medium heat, stirring frequently, until the bacon is crisp and lightly browned. If the pan begins to burn, add another splash of water and continue cooking. When the bacon is crisp, add the onion and garlic and continue cooking until they soften, about 5 minutes. Reduce the heat to medium-low, then add the barley and stir for a minute. Add the wine and stir until the liquid is absorbed.

Add 2 cupfuls of stock or water to the barley and slowly simmer, stirring frequently, until it's absorbed. Repeat with the remaining liquid, half a cupful at a time, simmering and stirring until each addition is absorbed before adding the next. This slow addition and constant stirring will coax the starches out of the barley and into the surrounding sauce-like liquid. If you run out of stock and the barley is still a bit crunchy you may use more stock or hot water. The risotto may be made to this point in advance, then refrigerated.

Just before serving, stir in the thyme, asparagus and seasoning. Cover with a lid, then continue cooking just long enough to heat the asparagus through, turning it bright green and tender. Stir in the cheese and serve immediately.

Feel free to try: If you'd like to make a vegetarian version, replace the bacon with a splash of olive oil and use water instead of chicken broth.

Salad Dressings

Here are salad dressings that I plan to try soon from Michael Smith.

If a vegetable's best friend is a salad, then a salad's best friend is a tasty dressing! Easy to add, healthy flavour. Simple. Start with one part vinegar, or anything sour like lemons or limes. Then add three parts of everything else - oils, cheese, honey, miso paste or whatever. Somehow the tastes and flavours always seem to balance!

These recipes fill a standard Mason jar so you'll have plenty of leftovers. Make them once and enjoy many different salads! The leftovers should be refrigerated. If them firm up just spoon into a salad bowl and whisk until they soften. You can also cut the recipes in half or even double them and give some away.

Lemon Parmesan Dressing

A cupful of extra virgin olive oil
The juice and zest of 2 lemons
A few dashes of Worcestershire sauce
A heaping spoonful of Dijon mustard
Half a cup or so of grated Parmesan cheese
A few cloves of chopped garlic
A sprinkle or two of salt and peppr

Makes about 2 cupfuls.

Feel free to try: If you have some leftover bacon fat, add a spoonful for intense - but naughty - bacon flavour; it's an old short-order cook's trick!

Honey Lime Dressing

The juice and zest of 4 limes
A few heaping spoonfuls of honey
A spoonful of mustard
A cupful of olive oil
A sprinkle or two of salt and pepper

Feel free to try: For another citrus flavour, replace the 4 limes with 2 lemons. Try tossing some mandarin orange segments or shredded coconut into the salad too. A handful of chopped mint adds a nice touch.

Spicy Asian Dressing

This brightly flavoured dressing doesn't include any oil and is most often used for flavouring vegetables, not greens. For a spicy treat, toss some with bean sprouts, sliced cucumbers and sliced red onions. I also love it as a quick marinade for grilling fish.

A cup or so of rice wine vinegar
2 heaping spoonfuls of Thai chili garlic sauce
2 heaping spoonfuls of sugar
A sprinkle or two of salt

Feel free to try: You can replace some or all of the vinegar with lime juice. For more Asian flavour, add a touch of toasted sesame oil.

Vanilla Vinaigrette

It may seem odd to flavour a vinaigrette with vanilla, but once you try it you'll know why it works so well. Vanilla mellows the sharpness of vinegar with a clean, crisp edge that's very refreshing. It's a great way to dress up simple mixed greens.

A cupful of extra virgin olive oil
Half a cup or so of white wine vinegar
2 spoonfuls of honey
A spoonful or two of pure vanilla extract
A spoonful of Dijon mustard
A sprinkel or two of salt and pepper

Mason Jars

I love collecting these mason jars (although technically, they probably shouldn't be called that since they don't have two-piece covers*) used by most sauce manufacturers. I've used them for storing spices, mushrooms and plan to use them when I make salad dressings. My husband wants to eat more vegetables and since he loves to eat salads (I'm not such a big fan), then I better make salad dressings soon. Michael Smith has several in his cookbook that I should try before I return the book next week.

* see link about Mason jars

Growing Herbs

I've always wanted to grow herbs, but I don't have a green thumb so I shied away from it. Recently, I took a leap of faith and bought three herbs - rosemary, mint and basil - from the garden store nearby. It's been two weeks and they seem to be thriving despite the lack of direct sunlight. I used some of the basil when I made tuna spread the other day and a few mint leaves for iced tea. I'm excited to use more of these fresh herbs in the coming weeks, especially the basil, which seems to be growing more than the mint. We were told at the garden store that the mint tends to take over the other plants beside it, but I guess if it's in a container garden, it can be easily controlled.

Menudo

For the past few months, I've been making Menudo using ready-mix that my brother-in-law brought last year. Then I realized I had this recipe on our laptop and decided to try it again. There is never going back. Even my husband loved this dish. I don't remember though where I got the recipe!

1 lb pork (preferably boneless sirloin roast) or chicken, sliced in 1-inch cubes
2 cloves garlic, minced
2 carrots, cubed
1 small yellow onion, sliced
1 large russet potato
1 red bell pepper
1 small can tomato paste
1/2 cup dark soy sauce
1/2 - 2/3 cup water
Salt to taste

Optional: 1/4 cup - 1/2 cup light coloured raisins to taste (the more you put, the sweeter it gets)
1 small handful of chickpeas to taste (adds texture)

1. Boil pork in soy sauce and water in a medium-sized pot, covered. (Add enough water to cover all the meat. There should be roughly a 1:1 ratio of soy and water, but more water is okay.) Boil for 30 minutes or until pork is fork-tender. Set the pork aside and reserve the sauce.
2. In a large, deep saucepan, saute the garlic and onion in a little bit of oil. Add the pork, potato, carrots, and chickpeas (if using) and saute until the meat is browned.
3. Add the tomato paste and half the reserve broth until you achieve a thick, dark red sauce. It should not be overly dark and have the consistency of thick spaghetti sauce. Adjust with more water or more reserve broth to taste.
4. Cover saucepan and simmer until the vegetables are tender, about 10-2o minutes.
   
5. Add the bell pepper and the remaining optional ingredients of your choice and simmer until these are tender, about 5-10 minutes.
6. Add salt to taste and serve over steamed white rice.

Martha's Favorite Tuna Salad Sandwich

For the past few weeks, we've been having deli sandwiches for lunch. For a change, we had this today. I was able to use the basil we've been growing on our deck!

Recipe and photo from Martha Stewart.

Makes 4.

• 12 ounces good-quality tuna, packed in oil, drained
• 2 stalks celery, halved lengthwise and thinly sliced
• 1 apple, such as McIntosh or Gala, peeled, cored, and cut into 1/4-inch pieces
• 3 tablespoons light mayonnaise, preferably Ojai Cook's Lemonaise Light
• 2 tablespoons freshly chopped basil leaves
• 1 tablespoon freshly squeezed lemon juice
• Coarse salt and freshly ground pepper
• 8 best-quality sourdough

1. In a medium bowl, combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper.
2. On a work surface, divide tuna salad among 4 slices bread; top with remaining 4 slices bread. Serve.

Baked Oatmeal Pudding

My husband and I eat oatmeal almost everyday for breakfast. I tried this recipe today from the WomenHeart's All Heart Family Cookbook. It's very good, but I would make it with less sugar next time.

• 1 cup fat-free milk
• 2 eggs
• 2 tablespoons light olive oil
• 1/3 cup packed brown sugar (or less)
  
• 1 teaspoon ground cinnamon
• 1 1/2 cups old-fashioned rolled oats
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup chopped nuts (I used slivered almonds)
• 1/4 cup dried cherries, cranberries, or strawberries
• 1 firm ripe apple or pear, chopped
• 1/2 cup fresh or frozen blueberries

1. Preheat oven to 325. Coat an 8″ square baking dish with cooking spray.
2. In a large bowl, whisk together the milk, eggs, oil, sugar, and cinnamon. Stir in the oats, baking powder, salt, nuts, dried fruit, and apple or pear. Stir just until well blended.
3. Pour into the prepared pan. Bake for 25 minutes, or until liquid is absorbed and the top is light golden brown. Spoon into bowls and top with blueberries.

Per serving: 278 calories, 96 calories from fat, 11 g total fat, 2 g saturated fat, 4 g monounsaturated fat, 3 g polyunsaturated fat, 71 mg cholesterol, 257 mg sodium, 39 g carbohydrates, 4 g fiber, 22 g sugar, 8 g protein.

Salmon Belly with Soy Calamansi Sauce

Here's a recipe I should try soon.

Photo and recipe from inquirer.net

½ k salmon belly, cut into lengthwise pieces
2 tbsp calamansi juice for marinating
2-3 tbsp cooking oil
1 large onion, sliced into rings
¼ c soy sauce
1/3 c water
¼ c calamansi juice for the sauce

Clean salmon belly, removing the scales on the skin and any sharp bones that may still be attached. Marinate in the two tablespoons of calamansi juice for 10-15 minutes. In a large skillet, heat cooking oil to medium and sauté onions until soft, about two to three minutes. Transfer onions to a clean plate.

Add salmon belly to skillet and stir-cook until salmon starts to become firm and pinkish in color, about three to four minutes. Combine soy sauce, water and the ¼ cup calamansi juice and pour into skillet. Return the cooked onions to skillet. Simmer until salmon is fully cooked (the texture must be flaky), about one to two minutes. Serve with rice.

Tips

Don’t marinate the salmon in calamansi for longer than 15 minutes. The acid in the calamansi could break down the protein in the fish.

You can adjust the proportion of the soy sauce, water and calamansi according to desired taste.

If the salmon starts to stick to the pan, add a little more cooking oil. Spoon off any excess oil from the pan before pouring in the soy-calamansi sauce.

Lemon-Soy Dressing

I'm not into salads, but if ever I have to prepare salad, this dressing from The Garden-Fresh Vegetable Cookbook looks easy enough to make. And best of all, I have all the ingredients available all the time.

If you were to peek into my refrigerator at any point in the year, this is the salad dressing you would be most likely to find. It is a pleasing blend of flavors, is low in fat, keeps forever, and is very, very good.

1/2 cup soy sauce
1/4 cup water
1/4 cup dark sesame oil
6 tablespoons fresh lemon juice (about 2 lemons)
4 garlic cloves, minced

Combine all the ingredients in a glass jar and shake well.
Serve at once or store in an airtight container for several months in the refrigerator. Stir or shake well before using.

Makes 1 cup.

Roast Pork Loin with Mushrooms and Tomatoes

Here's a recipe I tried tonight from Yahoo! Food

Photo and recipe from Yahoo!Food.

• 1 pound plum tomatoes, cut into thick wedges
• 1 pound small button mushrooms, stems trimmed
• 5 cloves garlic, halved
• 1 tablespoon olive oil
• Coarse salt and ground pepper
• 1 (2 1/4 pound) boneless pork loin
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon dried oregano

1. Preheat oven to 425 degrees F. In a 9-by-13-inch baking pan, combine tomatoes, mushrooms, garlic, and oil; season with salt and pepper. Toss to coat, and move mixture to sides of pan (leaving center free).
2. Sprinkle pork with 1 teaspoon salt, 1/2 teaspoon pepper, cumin, coriander, and oregano, rubbing mixture in. Place pork in center of pan.
3. Roast until meat registers 160 degrees F on an instant-read thermometer and mushrooms are tender, 45 to 50 minutes. Remove from oven.
4. Cut off a third (10 ounces) of the pork loin, and set aside for making pressed pork sandwiches. Slice remaining pork, and serve with tomatoes, mushrooms, and any pan juices.

Yield: 4 servings

Nutrition Info per Serving

• Calories: 469 kcal
• Carbohydrates: 12 g
• Dietary Fiber: 3 g
• Fat: 26 g
• Protein: 45 g
• Sugars: 4 g

Roasted Asparagus with Balsamic Browned Butter

I haven't tried this recipe from Cooking Light yet, but it sounds delicious. I have a bunch of asparagus spears in the refrigerator so I will cook this tomorrow.

Yield: 8 servings (serving size: 5 spears)

• 40 asparagus spears, trimmed (about 2 pounds)
• Cooking spray
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon balsamic vinegar
• Cracked black pepper (optional)
• Grated lemon rind (optional)

Preheat oven to 400°.

Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.

Nutritional Information:

Calories:45 (60% from fat)

Fat:3g (sat 1.8g,mono 0.9g,poly 0.2g)

Protein:1.9g

Carbohydrate:3.9g

Fiber:1.7g

Cholesterol:8mg

Iron:0.7mg

Sodium:134mg

Calcium:18mg

Sesame Salmon with Spicy Cucumber Salad

Here's the second recipe from WomenHeart's All Heart Family Cookbook. I used mini cukes (another term for cucumber) as I didn't find any of the bigger cucumbers.

Bursting with omega-3 fatty acids, all salmon is nutritionally beneficial. Wild salmon, however, has the highest amount of these essential fatty acids, so opt for it whenever possible.

Salad

3 hothouse cucumbers, peeled, quartered, and seeded
6 radishes, julienned
1 scallion, sliced
4 teaspoons rice wine vinegar
1 teaspoon sugar
1/8-1/4 teaspoon red-pepper flakes

Salmon

4 salmon fillets (6 oz each), skinned
2 tablespoons rice wine vinegar
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon ground black pepper
1/4 cup sesame seeds

Preheat the oven to 400F. Coat a baking sheet with sides (jelly-roll pan) with cooking spray.

To make the salad: Slice the cucumbers at an angle into 1/2"-thick pieces. In a large bowl, toss together the cucumbers, radishes, scallion, vinegar, sugar, and pepper flakes. Cover and refrigerate until ready to use.

To make the salmon: Place the salmon on the prepared pan. In a small bowl, whisk together the vinegar and soy sauce. Brush the vinegar mixture on the salmon and sprinkle with the black pepper and sesame seeds, pressing the seeds onto the fillets. Roast for 8 minutes, or until the fish is opaque. Serve with the salad.

Serve with steamed asparagus, if desired.

Serves 4.

Per serving: 200 calories, 92 calories from fat, 10 g total fat, 1 g saturated fat, 3 g monounsaturated fat, 4 g polyunsaturated fat, 47 mg cholesterol, 314 mg sodium, 7 g carbohydrates, 1 g fiber, 3 g sugar, 21 g protein.

Better-for-You Black Bean Chili

Whenever I go to the library, no matter what I do, I always gravitate towards the cookbook section. I was glad I found this cookbook called, WomenHeart's All Heart Family Cookbook. So far, the two recipes I've tried were good.

I know - another chili recipe. But I like this as it has sweet potatoes or "camote". I've never been a fan of camote until recently. Served it with zaa'tar bread.

Bingo! Almost every single ingredient in this quick, satisfying chili is a heart healthy food. Take the time to thoroughly rinse canned beans before draining and reduce the sodium content by up to 30 percent.

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 large sweet potato, peeled and cut into 1/2" pieces
4 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
2 cans (15 oz each) black beans, rinsed and drained
2 cans (14.5 oz each) no-salt-added whole tomatoes with juice, chopped
1 can (4.5 oz) chopped green chile peppers, drained
1 ripe avocado, halved, seeded, peeled and chopped (optional)

Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and potato and cook for 5 minutes, stirring frequently. Add the garlic, chili powder, and cumin and cook for 1 minute longer. Stir in the beans, tomatoes, and chile peppers. Bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, or until the potato is tender. Spoon the chili into bowls and top each serving with some of the avocado.

Serves 6.
Per serving: 234 calories, 94 calories from fat, 11 g total fat, 1 g saturated fat, 7 g monounsaturated fat, 2 g polyunsaturated fat, 0 mg cholesterol, 300 mg sodium, 31 g carbohydrates, 10 g fiber, 7 g sugar, 7 g protein

Chicken Mushroom Stew

Here's another recipe from Michael Smith.

The thighs of a chicken are my favourite cut. They’re inexpensive and have way more flavour than the bland breast. I usually braise them because it’s easy and they go with just about anything. I love the way they soak up the earthy flavours of the mushrooms in this dish. This stew works with any mushroom, even the most common, regular white buttons. Whatever type you choose, don't slice them into oblivion. - show off Mother Nature's form by halving or quartering them.

• 3 tbsp of olive oil
• 8 x chicken thighs
• 1 lb. of cremini or button mushrooms, cut into quarters
• 2 x Portobello mushrooms, sliced
• 2 x onions, sliced
• 1 cup of chicken stock
• 1 cup of wine, red or white, your choice
• salt and pepper

1. Preheat a large skillet over a medium-high heat then add the oil and a single layer of the chicken thighs. Because you will be adding liquid and lowering the temperature of the chicken, this is the only opportunity you will have to add the rich flavours of caramelized chicken - so be patient. Brown evenly on both sides. When they are done remove and rest on a side plate. Pour off most of the accumulated fat.
2. Add the onions and mushrooms to the pan. Sauté first until they begin to release their juices then as they start to become golden brown. Place the chicken thighs back into the pan; then add the stock, wine, salt and pepper. Bring to a slow simmer; a boil will toughen the meat. Cover the pan with a tight fitting lid so that no moisture escapes and simmer slowly until the meat is very tender and falling off of the bone, about 45 minutes.

Feel free to try: Once the chicken is done stir in some thinly sliced green onions and a bit of chopped parsley for some last-minute green flavour. I also like to ladle it over a big handful of raw baby spinach leaves.

Country Inn Pancakes

Here's a recipe from Michael Smith's Chef at Home cookbook. I used half of the recipe as the whole recipe is too much for us.

This is my gold-standard pancake recipe. When I was a country inn chef I tinkered with it every morning. I tried adding everything under the sun but always come back to this simple base recipe with blueberries. The secret? A preheated skillet.

One and a half cups of all-purpose flour
A cup of whole-wheat flour
One-half spoonful of salt
Two spoonfuls of brown sugar
One spoonful of baking powder
Several large pinches of grated nutmeg
Two eggs
Two sticks of melted butter, eight ounces
Two cups of milk
A splash of vanilla extract
A cup of blueberries (optional)

Preheat your griddle or skillet over a medium-low heat while you mix the batter.

Whisk the flour, salt, sugar, baking powder and nutmeg together in a large bowl until they’re evenly combined. In a separate bowl use the same whisk to beat the eggs then whisk in the butter, milk and vanilla. Pour the wet mixture into the dry and switch to a wooden spoon. Combine with a few quick strokes. Leave the batter a bit lumpy so the flour doesn’t over-mix and get tough. Let the batter rest for a few minutes; the flour will absorb the milk and the batter will stiffen.

For each batch add a splash of vegetable oil to the pan then spoon in the batter. Bake until the bottom of each pancake is browned and bubbles break on the top surface. Carefully flip then bake a few moments more. Drench with butter and maple syrup then start your day with a big smile!

Feel free to try: For a less decadent variation, you can substitute any vegetable oil for the melted butter. For a richer, earthy flavour, replace some or all of the white flour with whole wheat flour. For an apple-pie version, substitute cinnamon for the nutmeg and add a finely diced apple. For a treat, stir in sliced bananas and chocolate chips.

Hints: Your skillet is perfectly preheated when water drops dance on it without evaporating. Adjust the temperature if the drops evaporate (too hot) or just sit and simmer (too cool). Find that magical sweet spot on your stove.

Chicken-Fajita Fettucine

Here's another recipe from Chatelaine magazine.

We gave our favourite Mexican meal an Italian twist in this fast, kid-friendly pasta toss. It boasts all the usual fajita fixings ? No wrapping required.

• 1/2 of 500-g pkg fettuccine, linguine or rigatoni
• 1 large onion
• 3 skinless, boneless chicken breasts
• 2 sweet peppers
• 2 tsp (10 mL) each chili powder and cumin
• 1 tsp (5 mL) dried oregano leaves
• 1/2 tsp (2 mL) salt
• 3/4 cup (175 mL) salsa
• 3/4 cup (175 mL) sour cream
• 2 tbsp (30 mL) freshly squeezed lime juice
• 1 cup (250 mL) chopped cilantro
• Grated cheddar cheese (optional)

1. Bring a large saucepan of water to a boil. Add pasta and cook following package directions until al dente, 8 to 10 min. Meanwhile, slice onion in half, then thinly slice. Cut chicken into bite-size strips. Coat a large, wide frying pan with oil and set over medium-high heat. Add chicken and stir-fry until no longer pink, 2 min. Add onion and reduce heat to medium. Sauté until it begins to soften, about 5 min.
2. Meanwhile, slice peppers into bite-size strips. Add to pan and sprinkle with seasonings. Stir-fry until chicken is cooked through, 2 to 4 min.
3. Drain cooked pasta, but leave in pan. Add chicken mixture along with remaining ingredients, except cheese. Toss to mix. Sprinkle with cheese.

Nutrients per serving

• 34 g protein
• 10 g fat
• 61 g carbohydrates
• 6 g fibre
• 112 mg calcium
• 840 mg sodium
• 466 calories

Makes 4 servings

Cabbage-Roll Stir Fry

I tried this recipe from Chatelaine magazine today. I should remember to drain the fat before adding the rest of the ingredients so the dish isn't too oily.

One taste of this hearty supper and you'll wonder why you ever wasted time rolling cabbage. It tastes just as comforting, with one-quarter of the prep time.

• 1 large onion, chopped
• 1 lb (500 g) ground pork or beef
• 28- oz (796- mL) can plum tomatoes, drained and coarsely chopped
• 71/2- oz (213- mL) can tomato sauce
• 1 tbsp (15 mL) brown sugar
• 2 tbsp (30 mL) vinegar
• 1 tsp (5 mL) each dried oregano and thyme leaves
• 1/2 tsp (2 mL) each salt and pepper
• 1 green pepper
• 454- g pkg coleslaw mix or 1/2 cabbage

1. Lightly coat a wok or large saucepan with oil and place over medium-high heat. Add onion and crumble in pork. Using a fork, stir frequently to keep meat crumbly until it's almost cooked through, 3 to 4 min. Add the tomatoes, tomato sauce, brown sugar, vinegar and seasonings. Stir often until flavour develops, about 5 min.
2. Meanwhile, slice green pepper into thin strips. If using a cabbage, thinly slice. Add pepper, cabbage or coleslaw mix to pan and stir often, uncovered, until cabbage is tender, 4 to 5 min. Taste and add salt if needed. It's good on rice or mashed potatoes, or wrapped in a tortilla.

Nutrients per serving

• 25 g protein
• 21 g fat
• 25 g carbohydrates
• 5 g fibre
• 116 mg calcium
• 839 mg sodium
• 374 calories

Roasted Portobello Mushrooms

I saw some nice portobello mushrooms at the grocery today so I tried this recipe for dinner. My husband turned the dish into a sandwich.

• 1/2 cup olive oil
• 6 portobello mushrooms
• 1/4 cup balsamic vinegar
• 1 tsp. pepper
• 2 tsp. salt
• 2 cloves garlic
• 1/3 cup marjoram, chopped (I used oregano)

1. Combine olive oil, vinegar, salt, garlic, marjoram and mushrooms in a bowl. Let the mushrooms marinate in the dressing for 2 hours.
2. Preheat your oven to 425 degrees.
3. Cover a baking sheet with tinfoil sprayed with nonstick spray. This will help protect your pan.
4. Arrange portobello mushrooms on the foil. Place the pan in the oven and roast for 20 minutes.
5. Remove your roasted portobello mushrooms from the oven and serve hot. Use the dressing that you made to spoon over the mushrooms when served on the dish.

Roasted Asparagus

My husband loves roasted asparagus, so I tried another version today and I used the toaster oven. I found the recipe online. I plan to borrow the cookbook, The Gourmet Toaster Oven: Simple and Sophisticated Meals for the Busy Cook, where this recipe was taken.

10 ounces fresh asparagus, ends trimmed

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Coarse salt

Capers (optional)

Preheat the toaster oven to 375 degrees.

Toss the asparagus with the olive oil and vinegar in a baking dish and sprinkle with coarse salt.

Bake for about 20 minutes, until the asparagus spears are tender. Serve hot or chill to room temperature and garnish with capers. Or serve cold in a salad.

Chinese Broccoli with Oyster Sauce

Yes, I borrowed another cookbook. I was at the library and remembered I had a bunch of bok choy sum in the crisper so I got this cookbook called Asian Vegetables. The recipe calls for broccoli, but I used bok choy sum, of course! I also added some thinly-sliced pork. The sauce can be used for any kind of greens, I think.

The Chinese broccoli in this dish is interchangeable with just about any other greens, from choy sum to bok choy. Serve it over noodles or with rice, and you've put dinner on the table in about ten minutes. Although Chinese broccoli is not as delicate as some greens and won't absorb oil as quickly, if you have only a small wok or skillet, it is best to cook it in two batches.

2 tablespoons Shaoxing wine
1 tablespoon soy sauce
2 tablespoons oyster sauce
1/4 teaspoon sugar
1/2 teaspoon kosher salt
1/4 cup chicken broth or water
2 tablespoons canola oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped fresh ginger
3/4 pound Chinese broccoli, tough stem ends discarded and stems and leaves cut into 3-inch pieces
2 teaspoons cornstarch dissolved in 4 teaspoons water

In a small bowl, combine the Shaoxing wine, soy sauce, oyster sauce, sugar, salt and chicken broth or water.

In a wok or large, deep skillet over medium high heat, heat the oil. Add the garlic and ginger and stir fry for 15 seconds until fragrant. Add the chinese broccoli, toss well, and add the oyster sauce mixture. Cover and let the Chinese broccoli cook for another 3 to 5 minutes, or until crisp-tender. Add the cornstarch mixture, toss to combine, and cook for about 30 seconds, or until the sauce thickens a bit. Transfer to a platter or bowl and serve at once.

White Beans with Bacon and Spinach

Here's the other recipe I want to try soon.

Photo and recipe from Chef at Home/Food Network.

Ingredients:

• 1/2 lb. bacon, chopped
• 2 x onions, chopped
• 8 x cloves garlic, peeled and chopped
• 2 x cups dried navy beans, soaked in cold water overnight
• 3 x bay leaves
• 2 x sprigs fresh rosemary
• Fresh ground pepper
• A few handfuls of baby spinach

Directions:

1. Brown the bacon in a saucepan over medium-high heat then pour off most of the fat before adding the onions.
2. Stir and cook until the onions soften and begin to brown.
3. Add the garlic and stir for a few minutes before adding the soaked beans.
4. Add bay leaves, rosemary and pepper. Add just enough water to cover the beans.
5. Simmer until the water has been absorbed and the beans are tender, about 45 minutes.
6. Stir in the baby spinach and serve.

Cornflake Crusted Chicken with Curry Sauce

I hardly watch TV, but the other day I was down with a kick-ass sore throat so I turned on the Food Network and watched "Chef at Home" with Michael Smith.

I liked a couple of dishes he prepared that day and I plan to add these recipes to our menu soon.

Photo and recipe from Chef at Home/Food Network.

Ease of Preparation: Easy

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Cornflake Crusted Chicken

• 1/2 cup whole wheat flour
• 2 x eggs
• 1 x Heaping spoonful Dijon mustard
• 2 cups cornflakes, lightly crushed
• 4 x boneless skinless chicken breasts
• Salt and pepper
• 2 tbsp olive oil

Curry Sauce

• 1/2 cup chicken broth
• 1/2 cup 35% cream
• 2 tbsp cornstarch
• 1/4 cup water
• 1 tbsp curry powder
• Salt

Directions:

Cornflake Crusted Chicken

1. Preheat oven to 375°F.
2. Put flour into a medium sized bowl.
3. In another bowl, put in eggs and mustard and whisk well.
4. In a third bowl, place cornflakes.
5. Season chicken breasts with salt and pepper and then coat them with flour.
6. Shake off any excess flour then dip into the egg mixture.
7. Allow the excess egg to run off then dip into the cornflakes and press to coat well.
8. Place the breasts on an oiled baking sheet and bake for 25 minutes, or until crust is crispy and chicken is cooked through.
9. Serve with Curry Sauce or your favourite condiment.

Curry Sauce

1. Pour stock and cream into a small pot over medium heat.
2. Stir cornstarch into water and then whisk into the stock mixture.
3. Add curry powder and continue to whisk until sauce is thickened.
4. Season to taste with salt.

Simple Fabada Asturiana

I like Fabada, but the recipes I've seen require some ingredients which might be hard to find so I hope I can try this simplified version soon.

Simple Fabada Asturiana (c) 2007 L. Sierra Licensed to About.com

"Fabada Asturiana" is a typical and very traditional dish from Asturias, made with beans, sausage, ham, meat and tomatoes. If you don't have the time or all the ingredients, try this simplified "fabada" recipe, which does not require overnight soaking, takes half the cooking time and only a few ingredients.

Prep Time: 10 minutes

Cook Time: 2 hours, 30 minutes

Ingredients:

• 1 lb. dry lima beans
• 1 1/2 lbs. pork loin “country style” ribs
• 1 yellow onion, chopped
• virgin olive oil
• 4 cloves garlic, whole
• 1 bay leaf
• 6-7 oz. chorizo sausage, sliced
• 1 Tbsp spanish sweet paprika
• salt to taste

Preparation:

Serves 6.

Quick “Soak” Method for Beans
Instead of soaking the beans overnight before cooking, try this method: Pour beans into a large pot or bowl and cover with cold water. Turn burner on high until the water comes to a boil. Boil for 1 minute and then turn off burner. Cover and let beans sit in the water for one hour.

Chop the onion into approximately 1/4-inch pieces. Cut pork into large pieces – about 2-inch squares.

Heat a pot with olive oil in bottom for sautéing. When hot, add onions, garlic and pork. Sauté until onions are transparent. Turn off heat.

Drain water from the beans. Place beans in the large pot where you sautéed the onions and pork. Add water to cover. Add the bay leaf, sliced chorizo and paprika. Place on stove and turn on high. When the water comes to a boil, reduce to medium. Water should be at a low boil. Cook until meat is tender. This takes approximately 1 1/2 hours.

Taste and add salt if necessary. Serve in soup bowls with bread.

Egg Noodles With Soy Broth

My son loves noodles so this recipe by Mark Bittman should be on our weekly menu soon.

Photo and recipe from New York Times.

Time: 20 minutes

Salt

1/3 cup soy sauce, more to taste

1/3 cup ketchup or 3 tablespoons tomato paste and a pinch of sugar

1 tablespoon rice wine vinegar, more to taste

A few drops dark sesame oil (optional)

A squirt of sriracha or other sauce, or a dried red chili to taste (optional)

1 pound egg noodles, preferably fresh.

1. Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently.

2. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer.

3. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all.

Yield: 4 servings.

Egg Salad Sandwich

Here's a good recipe from 101 Cookbooks. I'll make it again today, but will add some tuna flakes.

Photo and recipe from 101 Cookbooks

6 large eggs
1-2 tablespoons mayonnaise
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped
2 small handfuls of lettuce
8 slices of whole grain bread, toasted

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.

Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.

To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

Make 4 sandwiches.

Another Adobo

There are probably hundreds of versions of Adobo available. Here's a new one I tried recently. I usually boil the adobo. I skip the last step.

Ingredients:

• 1/2 cup white cane vinegar
• 1/4 cup toyo (our local soy sauce)
• 3/4 – 1 cup water (you may not use all of it)
• 3 chicken legs (drumstick) and 3 chicken thighs (about 600-650 grams of chicken)
• 350-400 grams pork belly (the part with the bone, skin on), cut into generous chunks (about 2 inches)
• 1 1/2 teaspoons whole black peppercorns
• 8-10 cloves garlic, just slightly bashed, skin still on (do not peel!)
• 2 bay (laurel) leaves
• Freshly cracked black pepper, a few twists
• One star anise
  

Method:

1. Put all the ingredients except for the water in a Dutch oven or any heavy duty pot and leave for about 30 minutes to marinate.
2. Place the pot over medium heat, add 1/2 cup water, and bring to a boil. Lower the heat to a simmer and simmer without stirring until most of the vinegar’s acid has been cooked off – you will know when this is done because it won’t smell as sharp and “sting-y”.
3. Keep simmering over low heat until the chicken is very tender - about 40 minutes to an hour. Taste the sauce. If it’s too salty or too sharp for your taste, add some of the remaining water. I usually end up using 3/4 cup total.
4. When chicken is tender, remove the pieces from the pot and set aside. At this point the garlic will be very tender as well – you can mash some (not all!) of the cloves against the sides of the pot to incorporate it into the sauce.
5. Keep simmering on low heat a further 30 minutes to 1 hour or until pork is meltingly tender. When pork is very tender, remove from pot and set aside.
6. Keep simmering sauce until reduced to your desired consistency. Taste the sauce and if you’d like a bit of sweetness, stir in a pinch of brown sugar.
   
7. Heat a skillet with some oil over high heat. When the oil is hot, fry the chicken and pork pieces to brown. When the sauce has reduced to your desired consistency add the browned chicken and pork back to the pot. Toss gently and remove from heat. You can eat it at this point but it gains depth of flavour if you let it rest for a day.
   

Claudine’s Adobong Ilonggo

Claudine’s Adobong Ilonggo

½ kg chicken
½ kg pork liempo
1 tsp garlic, crushed
2 slices ginger, crushed
1 pc onion, sliced
1 tsp whole peppercorn
1/3 c vinegar
2 tbsp Knorr Liquid Seasoning
½ c water
1 tsp achuete powder

In a small bowl combine all ingredients except chicken, pork and achuete. Add Knorr Real Sarap to season.

In a wok, place the pork and the chicken, taking care that the pork is closer to the bottom of the pan.

Pour in the rest of the ingredients. Bring to a boil and lower heat to a simmer until tender.

Dissolve achuete powder in 1 tbsp of water and mix into the meat.

Continue cooking until the oil comes out. Mix well. Serve.

Black Beans and Barley

Prep time: 15 minutes

Start to finish: 35 minutes

Ease of preparation: easy

Quick-cooking barley replaces rice in this classic Caribbean combo. Barley is rich in soluble fiber and makes a good whole-grain choice because it is digested slowly, leaving you feeling satisfied longer.

Makes 4 servings, 1 cup each

Ingredients:

2 teaspoons canola oil
1 medium onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
1/4 teaspoon ground cumin
1 1/2 cups reduced-sodium chicken broth or vegetable broth
3/4 cup quick-cooking barley
1/2 teaspoon dried oregano
1 15 1/2 -ounce or 19-ounce can black beans, rinsed
2 tablespoons chopped fresh cilantro (optional)

Preparation:

Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and garlic; cook, stirring frequently, until onion is barely tender, about 5 minutes. Add cumin and cook for 30 seconds more.

Add broth, barley and oregan, increase heat and bring to a boil. Reduce heat to low, cover and simmer until the barley is tender and most of the liquid has been absorbed, about 10 minutes.

Gently stir in beans and heat through. Sprinkle with cilantro (if using) just before serving.

Per serving: 279 calories; 4 g fat (1 g sat, 1 g mono); 1 mg cholesterol; 49 g carbohydrate; 12 g protein; 13 g fiber; 384 mg sodium.

Nutrition bonus: 51% dv fiber, 32 mg vitamin c (50% dv), 4 mg iron (20% dv).

Pasta Fagioli Soup

I like making soups, especially if they're one-dish meals. Here's one from Cooking Light.

This Italian soup derives its name—fagioli—and its high fiber content from kidney beans. Serve with crusty Italian bread and a Caesar salad for a quick weeknight supper.

Makes 5 servings (serving size: about 1 1/3 cups soup and about 1 tablespoon asiago cheese)

• 12 ounces Santa Fe chicken sausage, halved lengthwise and sliced (such as Amy's)
• 3 cups fat-free, less-sodium chicken broth
• 1/2 cup uncooked small seashell pasta
• 2 cups coarsely chopped zucchini (about 2 small zucchini)
• 1 (14.5-ounce) can stewed tomatoes, undrained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1/3 cup (about 1 1/2 ounces) shredded Asiago cheese

Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini are tender. Sprinkle with cheese.

Nutritional Information:

Calories:319 (26% from fat)

Fat:9.2g (sat 3.3g,mono 3.8g,poly 0.8g)

Protein:21.9g

Carbohydrate:39.7g

Fiber:9.6g

Cholesterol:56mg

Iron:4.4mg

Sodium:858mg

Calcium:56mg

Asian Pasta With Tofu, Shiitake Mushrooms and Broccoli

Here's a recipe I will try soon. Recipe and photo from the New York Times.

By MARTHA ROSE SHULMAN

I like to use soba — buckwheat pasta — for this dish. Soba has a nutty flavor and contributes a measure of all-important whole grain to the dish.

1 pound broccoli, crowns broken or cut into small florets, stems peeled and diced
2 tablespoons canola oil or peanut oil
6 ounces shiitake mushrooms, stems removed, caps quartered
2 plump garlic cloves, minced
2 teaspoons minced fresh ginger
6 scallions, white and light green parts only, sliced
1/2 teaspoon hot red pepper flakes
1/2 pound firm tofu, sliced and drained on paper towels
1 cup chicken stock or vegetable stock
2 tablespoons soy sauce (more to taste)
1/2 pound buckwheat pasta (soba), udon noodles or dried rice sticks (soak rice sticks in hot water for 20 minutes)
1/4 cup chopped cilantro
2 teaspoons Chinese sesame oil

1. Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.

2. Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.

3. Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.

4. Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.

Yield: Serves 4 generously

Advance preparation: You can prepare the ingredients and blanch the broccoli hours ahead of cooking the dish. The stir-frying is a last-minute operation.

Flounder with Asian Glaze

From Good Housekeeping

The zesty glaze was inspired by our good friend, cookbook author Barbara Tropp, an expert in Chinese cuisine.

• 1/4 cup(s) light mayonnaise
• 1 tablespoon(s) reduced-sodium soy sauce
• 2 teaspoon(s) peeled, grated fresh ginger
• 1 jalapeño chile, seeded and minced
• 4 (6 ounces each) flounder fillets

1. Preheat broiler. Spray rack in broiling pan with nonstick cooking spray.
2. In small bowl, mix mayonnaise, soy sauce, ginger, and jalapeño.
3. Place flounder fillets, flat side down, on rack in broiling pan. Spread mayonnaise mixture on top of fillets; broil 4 minutes or until mayonnaise mixture is lightly browned and bubbly, and fish flakes easily when tested with a fork (do not turn fish over).

Korean Barbecued Chicken with Egg Noodles

I don't remember where I got this recipe, but I remember cooking this several times before. I found this and several other recipes in the files I kept of my first attempt at making cycle menus.


1 lb chicken breasts, cut into serving slices
¼ cup soy sauce
3 tablespoons sugar
2 tablespoons sesame or vegetable oil
¼ teaspoon pepper
3 green onions, finely chopped
2 cloves garlic, chopped
Carrots, thinly sliced and sautéed separately

1. Marinate chicken in all ingredients, except carrots. Cover and refrigerate for 30 minutes or overnight.

2. Drain chicken; stir-fry in 10-inch skillet or wok over medium heat until light brown, 2-3 minutes. Serve chicken with hot cooked rice or cooked egg noodles tossed with black pepper.

Serves 4

Pescao en Blanco

1 fish, preferably culambal (round-eyed scad), apahap or maya-maya
Salt
2 cups rice washing
3 ripe medium tomatoes, cut crosswise about 1/4-inch thick
3 medium onions, halved
2 medium radishes, sliced diagonally about 1/4-inch thick
1 bundle pechay, trimmed and halved crosswise
1/4 cup olive oil
Rub the whole fish with salt and set aside for a while. Then cut the fish into desired number of pieces. Wash the fish pieces and put aside.
Pour rice washing into a casserole and let boil for three minutes with a little salt. Put in the fish, tomatoes and onions. When the fish is half-cooked, add the radish, pechay, and olive oil. Salt to taste.

Simmered Flatfish

2 servings

A great way to prepare any whole flatfish that will fit in your skillet. The best way to eat it is to simply pick at the fish with a pair of chopsticks or your fingers. If you are making rice, make that first; this dish takes only twelve minutes or so.

1 clove garlic, crushed
2 thin peeled slices fresh ginger
¼ cup soy sauce
1 teaspoon dark sesame oil
1 teaspoon rice or other mild vinegar
1 whole (1 – 1 ½ lb) flatfish, gilled, gutted and scaled

Place all the ingredients except the fish in a large skillet, preferably non-stick (one for which you have a cover), and bring to a boil over high heat.

Turn the heat to low, add the fish, and cover. Cook until the fish is done (it will just barely flake when prodded with a knife or fork), about 10 minutes. Serve with the sauce, immediately.

Provençal-Style Fish

Makes 4 servings
Time: 30 minutes

This is a 1950s-style recipe that takes almost no effort. If you want to cut back on the fat, it will still work fine.

2 tablespoons oil
2 medium onions, chopped
1 teaspoon minced garlic
2 cups cored and chopped tomatoes, fresh or canned (undrained)
½ cup dry white wine or water
1 cup tiny black olives, pitted
½ cup chopped fresh basil leaves
½ teaspoon dried rosemary
½ teaspoon dried thyme
Salt and pepper to taste
About 1-½ lbs fillets, cut into serving pieces

1. Heat oil for 2 minutes in a large, deep skillet or casserole over medium heat. Add the onions and cook, stirring, until they have softened, about 5 minutes.
2. Add the garlic and tomatoes, raise the heat slightly, and cook, stirring occasionally, until some of the tomato juice bubbles away. Add the wine, stir, and cook another 5 minutes.
3. Add the olives, half the chopped basil, rosemary and thyme, and some salt pepper. Cook 1 minute; submerge the fish in the sauce and cook over medium heat until the fillets are tender and white, about 8 minutes. Garnish with the remaining basil and serve with crusty bread.

(Mark Bittman’s How to Cook Everything)

Asian Chicken Noodle Soup

250g sotanghon noodles, washed
6 cups chicken stock
1 cup shiitake mushrooms, thinly sliced
2 tablespoons soy sauce
1 tablespoon ginger, grated
¼ teaspoon salt
¼ teaspoon red pepper flakes
2 cups shredded chicken, cooked
½ teaspoon sesame oil
1 cup cilantro (wansuy)
2 sprigs green onion, thinly sliced

1. Prepare sotanghoon noodles. Remove strings and cut in half. Wash well.
2. Put chicken stock in a 4-qt pot and bring to boil.
3. Stir in mushrooms, soy sauce, ginger and salt, and pepper. Reduce heat to low and simmer for 10 minutes.
4. Stir in shredded chicken, sesame oil, and sotanghon. Heat through.
5. When ready to serve, stir in cilantro and green onions.

Note:
· If using dried mushrooms, soak in hot water for about 10 minutes. Add water to broth for extra flavor.
· May use leftover chicken from Afritada.

Arroz Á La Cubana

This is the Arroz a la Cubana recipe that I was looking for a few weeks ago. It was a recipe that my sister cut out from a Cocobank calendar we had when we were younger.

6 servings

3 cloves garlic, minced
1 medium onion, sliced
4 tablespoon cooking oil
¾ kilo ground beef, pork or chicken
3 tablespoon soy sauce
Salt, pepper
½ cup water
3-4 tablespoon tomato catsup
1 small box raisins
6 pieces banana saba, peeled, halved and fried
6 fried eggs
6 cups packed, cooked rice

1. Sauté garlic and onion in hot oil. Add ground chicken and cook till meat turns brown.
2. Add soy sauce, water, salt and pepper and simmer until meat is cooked.
3. Blend in catsup and raisins and cook 10 minutes longer, stirring continuously.
4. Serve in individual plates with fried bananas and eggs and a mound of rice.

Baked Tilapia Bruschetta a la Manding

Last week, we were suppose to have Sole with Pimiento Sauce for dinner, but as I was cooking the sauce, something didn't smell right. (It must have been the mushrooms I bought a few days before.) I was unsure about having it for dinner, so before I could add the fish, I decided to throw away the sauce. I had to quickly think of another fish recipe because it was almost dinner time and I still didn't have any food ready. The tilapia package featured a recipe called Tilapia Bruschetta. I didn't follow the recipe since I didn't have all the ingredients available, so I made my own version using leftover sun-dried tomato pesto (which my husband prefers to the oily basil pesto).

Preheat oven to 350. Lay about 5-6 tilapia fillets on a lightly greased baking pan. Brush tops with sun-dried tomato pesto. Pour frozen vegetable mixture around the fish being careful not to cover the fillets completely. Bake for about 12 minutes, or until fillets flake easily with fork.

Menu Plans

I really should put my act together. For years, I've struggled to do a cycle menu, and I actually had one, but in the end I chucked everything. I spend a lot of time working on the week's menu when I really should be doing something else. It's my fault though due to easy access to books through the library I tend to borrow cookbooks almost every two weeks and try new recipes instead of focusing on what I already have in my collection.

Dutch Oven

I'm thinking of getting a dutch oven for my birthday. But the one I want is quite expensive. I want to see one though before I decide to purchase.

Pasta & Bean Soup

I tried this recipe tonight, with the the help of my apprentice (my sister who hasn't cooked all her life). I got the recipe from Eating Well. My son loved it. It's so easy to make and I must admit it is delicious and healthy, too. I didn't have crushed red pepper so I used chili powder. I also used macaroni instead of orecchiette.

Recipe and photo from Eating Well.

Using basic canned goods and a few other staples, you can make this comforting soup in just minutes. The trick to achieving a full-bodied homemade flavor from canned chicken broth is to freshen it up with a handful of herbs, some garlic cloves and crushed red pepper. For a meatier flavor, add a little crumbled cooked Italian turkey sausage to the soup.

Makes 8 servings, 1 cup each

Ingredients

4 14-ounce cans reduced-sodium chicken broth
6 cloves garlic, crushed and peeled
4 4-inch sprigs fresh rosemary or 1 tablespoon dried
⅛-¼ teaspoon crushed red pepper
1 15 ½-ounce or 19-ounce can cannellini (white kidney) beans, rinsed, divided
1 14 ½-ounce can diced tomatoes
1 cup medium pasta shells or orecchiette
2 cups individually quick-frozen spinach (6 ounces) (see Ingredient note)
6 teaspoons extra-virgin olive oil (optional)
6 tablespoons freshly grated Parmesan cheese

Pasta & Bean Soup Ingredients Cont.

Pasta & Bean Soup Instructions

1. Combine broth, garlic, rosemary and crushed red pepper in a 4- to 6-quart Dutch oven or soup pot; bring to a simmer. Partially cover and simmer over medium-low heat for 20 minutes to intensify flavor. Meanwhile, mash 1 cup beans in a small bowl.
2. Scoop garlic cloves and rosemary from the broth with a slotted spoon (or pass the soup through a strainer and return to the pot). Add mashed and whole beans to the broth, along with tomatoes; return to a simmer. Stir in pasta, cover and cook over medium heat, stirring occasionally, until the pasta is just tender, 10 to 12 minutes.
3. Stir in spinach, cover and cook just until the spinach has thawed, 2 to 3 minutes. Ladle the soup into bowls and garnish each serving with a drizzle of oil, if desired, and a sprinkling of Parmesan.

Variation: Substitute chickpeas (garbanzo beans) for the cannellini beans; use a food processor to puree them.

Pasta & Bean Soup Instructions Cont.

Pasta & Bean Soup Tips

Ingredient Note: Individually quick-frozen (IQF) spinach is sold in convenient plastic bags. If you have a 10-ounce box of spinach on hand, use just over half of it and cook according to package directions before adding to the soup in Step 3.

Pasta & Bean Soup Tips Cont.

Pasta & Bean Soup Nutrition Information

Per serving: 133 calories; 2 g fat (1 g sat, 0 g mono); 6 mg cholesterol; 20 g carbohydrate; 9 g protein; 4 g fiber; 356 mg sodium.

Nutrition bonus: Vitamin A (35% daily value), Fiber (16% dv).

Shortcut Chili

Here's another recipe from Moosewood Restaurant Simple Suppers. I'm slowly introducing more beans into our menu and I'm happy that my husband is starting to eat beans, which he normally does not eat. I did not have chipotles, so I used chili powder, but I am curious about how chipotles taste. I just hope it's not too spicy for my son. This recipe is good with tortilla chips.

There must be as many recipes for chili as there are cooks. This one has the surprising addition of lentils and the smoky spiciness of chipotles.

2 cups chopped onions
3 garlic cloves, minced or pressed
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon minced canned chipotles in adobo sauce and/or 2 teaspoons chili powder
1 red or green pepper, diced
1 15-oz can of red kidney beans, drained
1 15-oz can of lentils, undrained
1 15-oz can of diced tomatoes
1 tablespoon minced fresh cilantro
sour cream (optional)

In a soup pot, saute the onions, garlic, and salt in the oil until soft, 5 to 10 minutes.

Add the chipotles and the bell peppers, cover, and cook for 2 minutes. Stir in the beans, lentils, and tomatoes. Cover and simmer on low heat for 5-1o minutes or until everything is hot. Stir in the cilantro. Serve topped with sour cream, if you wish.

Serves 4-6.

Asian Braised Fish with Greens

Here's another dish from the Moosewood Restaurant Simple Suppers cookbook.

1 lb soba or udon noodles or 1-1/2 cups jasmine, brown, or white rice
3 tablespoons soy sauce
3 tablespoons mirin or 2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon grated peeled ginger root
3 garlic cloves, minced or pressed
6 scallions
1 head of boy choy (about 1-1/2 lbs)
1-1/2 lbs firm flesh fillets, at least 1/2-inch thick
2 teaspoons vegetable oil
pinch of salt
sesame seeds (optional)

Cook the noodles or rice.

Meanwhile, in a bowl, combine the soy sauce, mirin, vinegar, ginger, garlic and 3 tablespoons of water. Set aside, Cut the scallions on the diagonal into 1-inch pieces. Cut the bok choy on the diagonal into 1/2-inch slices (about 8 cups). Cut the fish into serving-sized pieces or bite-sized chunks.

In a large skillet on high heat, stir-fry the scallions in the oil for a minute. Add the bok choy and salt. Stir constantly until the greens are just tender but still crisp, about 3 minutes. Transfer to a bowl and cover to keep warm.

Add the soy sauce mixture to the skillet and bring to a simmer. Add the fish fillets, cover, and simmer on low heat until cooked through; for fillets, about 6 minutes for each 1/2 inch of thickness, and for chunks, about 4 minutes. Carefully turn over the fish about halfway through cooking. The fish is done when the flesh is opaque.

Serve the fish on a bed of the rice or noodles. Top with the bok choy, the pan sauce, and a sprinkling of sesame seeds.

Serves 4.
Time: 30 minutes

Green and White Bean Gratin

I borrowed another cookbook last week, Moosewood Restaurant Simple Suppers, and this is the first dish I tried. I was surprised that even the kids liked it. I served it as a side dish to smoked ham.

This creamy, cold-weather casserole with a golden, crunchy topping can be assembled ahead and baked when you are ready.

2 cups frozen cut green beans
2 15 ounce cans white beans
4 garlic cloves, chopped
2 teaspoons dried rosemary, sage, or thyme
1/4 teaspoon salt
pinch of black pepper
1 cup grated Cheddar, Fontina, or Gruyere cheese
1 cup bread crumbs
1 cup grated Parmesan cheese
2 tablespoons melted butter

Preheat the oven to 375 degrees. Butter an 8-inch square baking dish. Defrost the green beans by placing them in very hot water for a few minutes. Drain and spread to cover the bottom of the prepared dish.

In a blender, whirl one can of white beans, undrained, with the garlic, herbs, salt, and pepper until smooth. Pour over the green beans in the baking dish and sprinkle with the Cheddar cheese. Drain the second can of white beans and spread the beans on the top.

In a small bowl, combine the bread crumbs, Parmesan, and melted butter. Sprinkle over the top of the gratin. Bake uncovered for 25 minutes. Uncover and bake until golden and bubbling, about 10 minutes more.

Chef Suggestions
You can substitute fresh beans that have been stemmed, cut into 2-inch lengths, and blanched, if you prefer.

Serving & Menu Ideas: On the side, try Apple Two Ways or Carrot Salad with Raspberry Vinaigrette. A simple, not-too-rich dessert, such as Riesling Roasted Pears or Mocha Sorbet would be just right.