I think this is probably the best salad I've ever had. Given that I'm a bit salad obsessed that's saying alot. Generally I pretty much hate any recipe that includes pre-packaged ingredients. Almost as much as I hate canned cream of anything soup in recipes. Of course, there are exceptions to every rule and this is definately one of those. This recipe uses a pack of ramen noodles. Who would've thunk? Oh yeah, and as a fair warning don't be tricked by the "salad" part. There's no pretending that this is a healthy recipe, but it's darn tasty!
Note: I've substituted sunflower seeds for the sesame seeds every time I've made it.
Chinese Cabbage Salad
· 1 (3 ounce) package chicken flavored ramen noodles
· 1/4 cup butter
· 1/2 cup sesame seeds, toasted
· 1/2 cup blanched slivered almonds
· 1 large head napa cabbage, shredded
· 6 green onions, chopped
· 1/4 cup vegetable oil
· 1/4 cup rice wine vinegar
· 1 tablespoon soy sauce
· 1 tablespoon sesame oil
· 1/8 cup white sugar
1. Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
Sunday, May 11, 2008
Thursday, March 13, 2008
Almejas con Tomates (Clams with Cherry Tomatoes)
Charity also sent along this simple, but tasty clam dish.
2 Tbsp olive oil
1 pint cherry tomatoes
1/4 C dry white wine
2 lbs Littleneck clams, scrubbed
2 garlic cloves minced
1 Large lemon sliced into 12 wedges
1/2 C chopped fresh parsley
8 (1-ounce) slices diagonally cut french bread (about 1" thick)
1. Clean clams, discard any shells that are not closed.
2.Heat oil in large non-stick skillet over med-high heat. Add tomatoes, saute 6 min or until lightly browned. Add wine, clams, garlic, and lemon, stiring to coat.
Cover, reduce heat and cook 8 min or until shells open. Discard any unopened shells.
3. Sprinkle with parsley Serve with french bread.
2 Tbsp olive oil
1 pint cherry tomatoes
1/4 C dry white wine
2 lbs Littleneck clams, scrubbed
2 garlic cloves minced
1 Large lemon sliced into 12 wedges
1/2 C chopped fresh parsley
8 (1-ounce) slices diagonally cut french bread (about 1" thick)
1. Clean clams, discard any shells that are not closed.
2.Heat oil in large non-stick skillet over med-high heat. Add tomatoes, saute 6 min or until lightly browned. Add wine, clams, garlic, and lemon, stiring to coat.
Cover, reduce heat and cook 8 min or until shells open. Discard any unopened shells.
3. Sprinkle with parsley Serve with french bread.
Chicken Cheese Enchiladas
I'm not sure this is technically an enchilada dish, but it's still yummy. Thanks to Charity for reminding me of this lost recipe and sending it back from her own files.
Baked chicken cheese enchiladas
4 oz cream cheese softened
1/4 C sour cream (I use light)
2 C salsa
2 C cheddar or monterey kack
2 C shredded cooked chicken
1 C corn
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp cayenne
salt and pepper to taste
4 scallions thinly scliced
12-14 soft round 6-8" flour or corn tortillas (blue corn is yummy, but a little harder to have hold together)
1. Preheat oven to 325
2. cream together sourc cream and cream cheese in large mixing bowl
3. stir in 1/2 C salsa and 1 C grated cheese
4. separate bowl toss together chicken, corn, cumin, cayenne, oregano, salt, pepper and half of the scallions
5. Add chicken mixture to cream chees mixture and stir to combine
6. In 9x13 baking dish spread 1/2 C salsa on botton. Place 1/3 C filling in each tortilla and rollup like a burrito and place in baking dish.
7. Pour remaining salsa over the enchiladas. Sprinkle remaining cheese over top.
Bake 20-25 minutes. Sprinkle with remaining scallions.
Baked chicken cheese enchiladas
4 oz cream cheese softened
1/4 C sour cream (I use light)
2 C salsa
2 C cheddar or monterey kack
2 C shredded cooked chicken
1 C corn
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp cayenne
salt and pepper to taste
4 scallions thinly scliced
12-14 soft round 6-8" flour or corn tortillas (blue corn is yummy, but a little harder to have hold together)
1. Preheat oven to 325
2. cream together sourc cream and cream cheese in large mixing bowl
3. stir in 1/2 C salsa and 1 C grated cheese
4. separate bowl toss together chicken, corn, cumin, cayenne, oregano, salt, pepper and half of the scallions
5. Add chicken mixture to cream chees mixture and stir to combine
6. In 9x13 baking dish spread 1/2 C salsa on botton. Place 1/3 C filling in each tortilla and rollup like a burrito and place in baking dish.
7. Pour remaining salsa over the enchiladas. Sprinkle remaining cheese over top.
Bake 20-25 minutes. Sprinkle with remaining scallions.
Doug's Chile Rojo (and a bonus Cornbread recipe)
Just curious - did you win the chili cook-off with this recipe?
Doug's Chile Rojo (Red Chili)
In Encino, CA there is a restaurant called Chili My Soul. My favoritechili was called Rojo Grande, with a deep rich flavor and melt in yourmouth pork chunks. After some inventiveness, good guessing, andbackwards engineering, I came up with my own version that may (or maynot) taste the same, but sure does hit the spot. I've added beans aswell.
Chile Mixture Ingredients:
10 dried red New Mexican chiles
2 dried ancho (pasilla) chiles
3 ½ cups of water
2 Tbsp vegetable oil
1 onion chopped
1 garlic clove minced
1 tbsp white flour
2 tsp salt
¾ tsp ground chile
½ tsp each ground cumin and dried leaf oregano
In a dry skillet over medium-low heat, toast chiles, turning frequently, until they smell toasty, 3 to 4 minutes. Cut off thestems, scrape out the seeds, and discard. Place in a medium-size potwith the water and simmer 30 minutes or until chiles are soft. Letcool.
Pour chiles and liquid into a blender or food processor;process until pureed. Push puree through a wire strainer; discard residue.
Heat oil in a medium, oven proof pot, over medium heat. Add onion andgarlic and cook until onion is soft, 4 to 5 minutes. Add flour andcook 1 minute. Add chile puree, salt, ground chile, cumin andoregano, and cook, stirring constantly, until sauce comes to a boil.Reduce heat and simmer 2 minutes.
Tomatillo Broth Ingredients:
3 large tomatillo
2 green onions chopped
3 cups water
¼ tsp salt
Boil the whole tomatillo, green onions, and salt. Reduce heat to low and simmer for 1 hour. After one hour pierce the bottom of thetomatillo husk and shake out the contents into the broth. Discard the husk.
The Final Product Ingredients:
1 ½ lb lean pork cut into chunks
2-15 oz cans of kidney beans, drained and rinsed
1 tsp Hickory Seasoning
Tomatillo broth (see above)
Chile mixture (see above)
Wisk the tomatillo mixture into the simmering chile mixture. Add thepork chunks. Place a lid on the mixture and bake in a 275° preheatedoven for 1 ½ hours. Remove the pot from the oven. Add the kidneybeans and on low heat simmer on the stove top for 30 minutes.
Serve with Mama Benson's Cornbread.
Mama Benson's Cornbread
This recipe remains my mother's. If you cook it right it is deliciousjust the way it is with no tampering. It is kind of filling (probablybecause I eat too much) but is great drenched in butter and honey. Ifyou're used to southern cornbread this is not it. This is more moist and sweet. For a good southern meal make this and Doug's Black-EyedPeas, Chicken Creole, or Crawfish Ètouffèe. Is also a nice balancewith Doug's Chile Rojo.
Ingredients:
2 cups cornmeal
1 cup flour
1 cup sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs, beaten
½ cup vegetable oil
2 cups of buttermilk (you can use regular milk as well)
In a bowl combine the 2 eggs, well beaten, ½ cups oil, 2 cups of buttermilk, or regular milk (buttermilk tastes better). Then add theabove dry ingredients. Blend well. Pour the mixture into a greased 9x13 pan. Bake it at 400° for 20 to 25 minutes. Test with a toothpick. If it comes out wet it is not done.
Doug's Chile Rojo (Red Chili)
In Encino, CA there is a restaurant called Chili My Soul. My favoritechili was called Rojo Grande, with a deep rich flavor and melt in yourmouth pork chunks. After some inventiveness, good guessing, andbackwards engineering, I came up with my own version that may (or maynot) taste the same, but sure does hit the spot. I've added beans aswell.
Chile Mixture Ingredients:
10 dried red New Mexican chiles
2 dried ancho (pasilla) chiles
3 ½ cups of water
2 Tbsp vegetable oil
1 onion chopped
1 garlic clove minced
1 tbsp white flour
2 tsp salt
¾ tsp ground chile
½ tsp each ground cumin and dried leaf oregano
In a dry skillet over medium-low heat, toast chiles, turning frequently, until they smell toasty, 3 to 4 minutes. Cut off thestems, scrape out the seeds, and discard. Place in a medium-size potwith the water and simmer 30 minutes or until chiles are soft. Letcool.
Pour chiles and liquid into a blender or food processor;process until pureed. Push puree through a wire strainer; discard residue.
Heat oil in a medium, oven proof pot, over medium heat. Add onion andgarlic and cook until onion is soft, 4 to 5 minutes. Add flour andcook 1 minute. Add chile puree, salt, ground chile, cumin andoregano, and cook, stirring constantly, until sauce comes to a boil.Reduce heat and simmer 2 minutes.
Tomatillo Broth Ingredients:
3 large tomatillo
2 green onions chopped
3 cups water
¼ tsp salt
Boil the whole tomatillo, green onions, and salt. Reduce heat to low and simmer for 1 hour. After one hour pierce the bottom of thetomatillo husk and shake out the contents into the broth. Discard the husk.
The Final Product Ingredients:
1 ½ lb lean pork cut into chunks
2-15 oz cans of kidney beans, drained and rinsed
1 tsp Hickory Seasoning
Tomatillo broth (see above)
Chile mixture (see above)
Wisk the tomatillo mixture into the simmering chile mixture. Add thepork chunks. Place a lid on the mixture and bake in a 275° preheatedoven for 1 ½ hours. Remove the pot from the oven. Add the kidneybeans and on low heat simmer on the stove top for 30 minutes.
Serve with Mama Benson's Cornbread.
Mama Benson's Cornbread
This recipe remains my mother's. If you cook it right it is deliciousjust the way it is with no tampering. It is kind of filling (probablybecause I eat too much) but is great drenched in butter and honey. Ifyou're used to southern cornbread this is not it. This is more moist and sweet. For a good southern meal make this and Doug's Black-EyedPeas, Chicken Creole, or Crawfish Ètouffèe. Is also a nice balancewith Doug's Chile Rojo.
Ingredients:
2 cups cornmeal
1 cup flour
1 cup sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs, beaten
½ cup vegetable oil
2 cups of buttermilk (you can use regular milk as well)
In a bowl combine the 2 eggs, well beaten, ½ cups oil, 2 cups of buttermilk, or regular milk (buttermilk tastes better). Then add theabove dry ingredients. Blend well. Pour the mixture into a greased 9x13 pan. Bake it at 400° for 20 to 25 minutes. Test with a toothpick. If it comes out wet it is not done.
Roasted Garlic Ricotta Sauce
More conscious cuisine. This is a great sauce. There's a bit of prep but it's worth it - roast the garlic and shallots (or onions) in a 350 degree oven until soft and just turning brown.
1/2 tsp extra virgin olive oil
1/3 cup chopped roasted garlic
1/4 cup choppted roasted shallots
1/2 cup white wine (I omitted)
3 cups vegetable stock
3 tbsp cornstarch mixed with 3 tbs water
1/2 cup ricotta cheese
1 tbsp plus 1 tsp chopped fresh basil
1 tbsp chopped fresh oregano
1/2 tsp salt
1/4 tsp pepper
Heat a medium saucepan over medium - high heat and add the oil. Stir in the garlic and shallots and cook until lighly browned, about 3 minutes. Pour in the wine and cook until reduced and the pan is almost dry, about 3-5 minutes. Add the stock and bring to a boil. Reduce heat and simmer 15 minutes.
Mix in the cornstarch and cook, stirring constantly until the sauce thickens, about 5 minutes.
Place the ricotta cheese (I think I used a cup instead of 1/2) and about 1/3 cup of the garlic mixture in a blender. Slowly add the remaining sauce. Transer back into the pan and stir in the basil, oregano, salt and pepper.
1/2 tsp extra virgin olive oil
1/3 cup chopped roasted garlic
1/4 cup choppted roasted shallots
1/2 cup white wine (I omitted)
3 cups vegetable stock
3 tbsp cornstarch mixed with 3 tbs water
1/2 cup ricotta cheese
1 tbsp plus 1 tsp chopped fresh basil
1 tbsp chopped fresh oregano
1/2 tsp salt
1/4 tsp pepper
Heat a medium saucepan over medium - high heat and add the oil. Stir in the garlic and shallots and cook until lighly browned, about 3 minutes. Pour in the wine and cook until reduced and the pan is almost dry, about 3-5 minutes. Add the stock and bring to a boil. Reduce heat and simmer 15 minutes.
Mix in the cornstarch and cook, stirring constantly until the sauce thickens, about 5 minutes.
Place the ricotta cheese (I think I used a cup instead of 1/2) and about 1/3 cup of the garlic mixture in a blender. Slowly add the remaining sauce. Transer back into the pan and stir in the basil, oregano, salt and pepper.
Tuesday, February 26, 2008
Conscious Cuisine
Charity sent me a beautiful book called Conscious Cuisine by Chef Cary Neff. This is a great book that proves once again that healthy does not mean boring. Here are a couple of recipes that I've tried already...
Black Bean Griddle Cakes
1/4 tsp extra virgin olive oil
1 3/4 cup cooked black beans,drained
1/4 cup diced red onion
1 tsp minced garlic
1/4 cup fresh corn kernels
2 large egg whites
2 tsp minced fresh cilantro
1 tsp minced fresh oregano
1/4 tsp cumin
1/4 tsp coriander
1/2 tsp salt
1/4 tsp pepper
1/2 cup cornmeal for coating
Heat a saute pan over medium high heat and add the olive oil to coat the bottom of the pan. Add 3/4 cup beans, onion, garlic, and corn. Cook until the onion has softened, about 2 minutes. Remove from the heat and set aside.
In a food processor, process the remaining 1 cup of beans until smooth. Add the egg whites, cilantro, oregano, cumin, coriander, salt, and pepper. Mix the pureed beans with the sauteed beans. Using 1/4 cup at a time, form into patties and coat with cornmeal. Heat griddle over medium high heat and coat with olive oil spray. Brown cakes on both sides about 2 minutes per side.
Baked Falafel
1 3/4 cup cooked chickpeas, drained
1/4 cup chopped green onion
2 small garlic cloves
1 tbsp fresh lemon juice
1 tsp cumin
1/4 tsp coriander
1/2 tsp turmeric
1/2 tsp salt
1/8 tsp cayenne pepper
2 tbsp water
1/3 cup chopped fresh parsley
2 tbsp unbleached all purpose flour
cucumer sauce
1 cup plain yogurt
3/4 cup finely chopped cucumber
3/4 tsp minced garlic
1/4 cup seeded and finely chopped tomato
3/4 tsp dried dill
1/4 tsp sea salt
1/8 tsp ground pepper
Preheat oven to 375 degrees. Coat baking pan with cooking spray. In a food processor, combine all ingredients except parsley and flour and process until a smooth dough is formed. Add parsley and flour and pulse a few times to mix.
Scoop out by tbsp's and form 20 small cakes. Place on baking sheet and coat top with cooking spray. Bake 10 minutes. Turn over and bake 5 minutes.
For sauce, combine all ingredients and refrigerate at least 1/2 hour before serving with the falafel.
Black Bean Griddle Cakes
1/4 tsp extra virgin olive oil
1 3/4 cup cooked black beans,drained
1/4 cup diced red onion
1 tsp minced garlic
1/4 cup fresh corn kernels
2 large egg whites
2 tsp minced fresh cilantro
1 tsp minced fresh oregano
1/4 tsp cumin
1/4 tsp coriander
1/2 tsp salt
1/4 tsp pepper
1/2 cup cornmeal for coating
Heat a saute pan over medium high heat and add the olive oil to coat the bottom of the pan. Add 3/4 cup beans, onion, garlic, and corn. Cook until the onion has softened, about 2 minutes. Remove from the heat and set aside.
In a food processor, process the remaining 1 cup of beans until smooth. Add the egg whites, cilantro, oregano, cumin, coriander, salt, and pepper. Mix the pureed beans with the sauteed beans. Using 1/4 cup at a time, form into patties and coat with cornmeal. Heat griddle over medium high heat and coat with olive oil spray. Brown cakes on both sides about 2 minutes per side.
Baked Falafel
1 3/4 cup cooked chickpeas, drained
1/4 cup chopped green onion
2 small garlic cloves
1 tbsp fresh lemon juice
1 tsp cumin
1/4 tsp coriander
1/2 tsp turmeric
1/2 tsp salt
1/8 tsp cayenne pepper
2 tbsp water
1/3 cup chopped fresh parsley
2 tbsp unbleached all purpose flour
cucumer sauce
1 cup plain yogurt
3/4 cup finely chopped cucumber
3/4 tsp minced garlic
1/4 cup seeded and finely chopped tomato
3/4 tsp dried dill
1/4 tsp sea salt
1/8 tsp ground pepper
Preheat oven to 375 degrees. Coat baking pan with cooking spray. In a food processor, combine all ingredients except parsley and flour and process until a smooth dough is formed. Add parsley and flour and pulse a few times to mix.
Scoop out by tbsp's and form 20 small cakes. Place on baking sheet and coat top with cooking spray. Bake 10 minutes. Turn over and bake 5 minutes.
For sauce, combine all ingredients and refrigerate at least 1/2 hour before serving with the falafel.
Tuesday, February 12, 2008
Tomato Pesto Tart
I love this tart! However, I have encountered the same problem each time I've made it: I've only made this with garden tomatoes (I HATE store bought tomatoes) which seem to be alot juicier (more jucy?) than the store variety. I've tried salting the slices and letting them drain on paper towels before using them, but it didn't really help. I still end up with a wet tart. Wet or not it's still taste amazing. Be forewarned that it does not store well or reheat well as you will end up with a soggy crust.
1 refrigerator pie pastry (make your own if you dare)
2 cups shredded mozzarella cheese, divided
5 plum tomatoes, sliced
1/2 cup mayonnaise
1/4 cup grated parmesan cheese (please don't use the green can)
2 tbsp basil pesto (recipe below)
1/2 tsp pepper
3 tbsp chopped fresh basil
Unfold pastry on a lightly greased pizza pan. Roll into a 12" cirecle. Brush outer edge with water. Fold edge and crimp. Prick bottom with fork. Bake at 425 degrees for 8-10 minutes. Remove from oven. Reduce temperature to 375.
Sprinkle crust with half the mozzarella. Let stand 15 minutes until cool. Arrange tomatoes over cheese. Combine remaining mozzarella, mayonnaise, parmesan, 2 tbsp pesto and pepper in a bowl and mix well.
Spread over tomato slices. Bake 20-25 minutes. Remove from oven. Sprinkle with basil.
Basil Pesto
2 cups firmly packed fresh basil leaves
3/4 cup grated parmesan cheese
3/4 cup olive oil
3 cloves garlic
1/4 cup pine nuts
Place all ingredients in blender or food processor. Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
1 refrigerator pie pastry (make your own if you dare)
2 cups shredded mozzarella cheese, divided
5 plum tomatoes, sliced
1/2 cup mayonnaise
1/4 cup grated parmesan cheese (please don't use the green can)
2 tbsp basil pesto (recipe below)
1/2 tsp pepper
3 tbsp chopped fresh basil
Unfold pastry on a lightly greased pizza pan. Roll into a 12" cirecle. Brush outer edge with water. Fold edge and crimp. Prick bottom with fork. Bake at 425 degrees for 8-10 minutes. Remove from oven. Reduce temperature to 375.
Sprinkle crust with half the mozzarella. Let stand 15 minutes until cool. Arrange tomatoes over cheese. Combine remaining mozzarella, mayonnaise, parmesan, 2 tbsp pesto and pepper in a bowl and mix well.
Spread over tomato slices. Bake 20-25 minutes. Remove from oven. Sprinkle with basil.
Basil Pesto
2 cups firmly packed fresh basil leaves
3/4 cup grated parmesan cheese
3/4 cup olive oil
3 cloves garlic
1/4 cup pine nuts
Place all ingredients in blender or food processor. Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
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