Category Archives: MAIN DISH RECIPES

MEXICAN STYLE STUFFED GREEN PEPPERS

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I love stuffed green peppers. I always have. Even as a small child I favored them over a simple meat and potatoes dinner. There was just something delightful about each of us having our own delectable container filled with seasoned meat. I liked the tidiness of the presentation. And along with the stuffed pepper would always come our very own baked potato. Again a tidy package on which to heap all kinds of lovely ingredients like butter, salt, and pepper. No sour cream, bacon, or sliced green onions in those days. But as much butter as we wanted. (We had our own cows and my grandmother churned our butter. So butter was not a luxury, it was simply taken for granted and eaten enthusiastically.) Sigh……..

So yesterday while we were at the grocery store, I noticed that green peppers were on sale. I looked at Mr. C, he looked at me, we nodded yes simultaneously, and the making of our dinner menu was hatched right there in the produce section of our local IGA. (It’s OK, we’re married! Hatching dinner plans in public is still considered acceptable behavior for married couples!)

Anyway, when we arrived home I decided to work up a recipe for stuffed peppers featuring Mexican ingredients and seasonings. So I began my task and came up with this recipe. I hope you enjoy it. And don’t hesitate to serve it to your children. They might balk at the pepper part, but I bet they will love the filling. And to its credit, the filling is high in protein and some other really-good-for-growing-children ingredients. Including, and this is the fun part, you can sneak wheat germ into the filling and your kids won’t even notice. Hah – is that great or what?!?! For this recipe, I would suggest about a quarter cup of wheat germ. At least, that’s the amount I used per pound of meat while I still had kidlets at home.

For more information about the health benefits of wheat germ for children, visit www.parentinghealthybabies.com, then search under Health Benefits of Wheat Germ for Children.

Please note: For my recipe for a delicious, unmistakably Italian stuffed green pepper, search under Stuffed Green Peppers on this site.

  • 4 green peppers, tops sliced off and seeds and membranes removed and discarded (save the top to finely dice and add to the filling)
  • 2 tsp. extra-virgin olive oil
  • 1 lb. lean ground beef
  • ½ small onion, finely chopped
  • 1 jalapeño, minced (first carefully remove the seeds and membranes)
  • 2 cloves garlic, minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ¼ tsp. smoked paprika
  • ½ tsp. ground cumin
  • ½ tsp. dried oregano (Mexican preferably)
  • 2 tsp. chili powder
  • 1 (8-oz.) can tomato sauce 
  • 2 tsp. Worcestershire sauce
  • ½ c. cooked brown rice
  • ½ c. low-fat sour cream
  • ½ c. grated shredded sharp cheddar or cheese of choice, plus more to sprinkle on top for presentation

Heat oil in a large skillet over medium-high heat. Add beef and fry until cooked through and browned. Add onion, jalapeño, and the finely diced flesh from the top. Cook until the veggies are slightly softened, about 4 minutes. Stir in garlic and cook for 1 minute. Add salt, pepper, smoked paprika, cumin, oregano, chili powder, tomato sauce, and Worcestershire sauce. Cook for about 2 minutes to blend flavors. Remove from heat and add the cooked rice, sour cream, and cheese; mix well. Adjust seasoning.  

Lightly grease an 8×8-inch baking pan. Place the peppers, cut side up in the pan and fill with the meat mixture. (If you have extra filling, bake it in another small baking dish.)

Bake the peppers in a pre-heated 350 degree oven for 75-90 minutes or until the pepper is very soft and starting to brown. (If the filling gets too brown during the baking process, cover with aluminum foil.)

Remove from oven and sprinkle with a small amount of grated cheese. Serve immediately.

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CURRIED CHICKEN CASSEROLE WITH BROWN RICE AND BROCCOLI

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In my opinion, people who think casseroles are uninteresting, too fattening, and a thing of the past, simply don’t have enough empirical study on the subject. And I mean to help with that problem by offering up one of my favorite casserole recipes to assist with said research.

Now I know broccoli, chicken, and curry casserole (Chicken Divan) has been around for decades. But my version is healthier, less caloric, and if I may be so bold, tastier than most. (If I didn’t believe that, I wouldn’t be posting this recipe in the first place! Duh!)

So what makes my spin on this classic different?

  • no cream of mushroom or chicken soup
  • no sharp cheddar cheese
  • no bread crumbs
  • no butter
  • no sherry or white wine
  • the addition of a small amount of cooked brown rice
  • broccoli and chicken cut into really small pieces so that each bite contains a small bit of each ingredient
  • the addition of a small amount of onion
  • the addition of Dijon mustard to give the sauce a bit of a kick

So as you can see, this recipe has just a few ingredients either lacking or added to make this casserole just a tad bit unique. It’s still really Chicken Divan. But I think my execution of this dish better reflects the current taste for more sophisticated yet wholesome preparations. But as they say – vive la différence! If you have a favorite recipe for Chicken Divan, I say, stick with what you know and like. But if you are a novice to casserole preparation, and feel up to the task of researching casseroles to enhance your culinary expertise, I would recommend this recipe. You have to start somewhere after all, so you might as well start with a casserole that is easy and relatively inexpensive to prepare, and just plain delicious. In Mr. Cs words, “this is really wonderful”. (I love it when those words pop unsolicited from his mouth. Makes me feel all warm and fuzzy. Of course the pre-dinner martini helps with that feeling too. But it’s healthier mentally to believe that Mr. Cs comments are the real reason for my elation!)

  • ½ c. uncooked brown rice*
  • 1 c. water
  • ½ tsp. seasoned salt
  • 3 c. very small pieces of broccoli flowerets and peeled stems  
  • 1 T. extra virgin olive oil
    2 boneless, skinless chicken breasts, cut into small bite sized pieces
  • kosher salt
  • freshly ground black pepper
  • ¼ c. finely minced onion
  • 2 tsp. flour
  • 2 tsp. curry powder
  • 1 c. chicken stock
  • 1 tsp. Dijon mustard
  • 1 c. low-fat sour cream
  • 1/3 c. light mayonnaise    
  • 1 T. fresh-squeezed lemon juice
  • 1/3 c. coarsely grated Parmesan cheese
  • 2 T. minced fresh parsley, opt. garnish*or 1 cup leftover cooked rice

    Combine rice, water, and seasoned salt. Cook while you are assembling other ingredients. (I use my rice cooker.)  While the rice cooks, steam or blanch the broccoli until crisp tender. (You don’t want the broccoli tender at this point. It will continue to cook while it cools and during its tenure in the oven.) Set aside.

    Heat the olive oil in a large fry pan. Add the diced chicken and sprinkle with salt and pepper. Fry the chicken cubes just until done. (They should have some brown on them.) Remove from pan and set aside.

    Add the onion to the pan and cook until translucent, about 2 minutes. Do not let the onion get brown. When the onion is done, whisk in the flour and curry powder. (The flour will be quite dry.) Cook for about 2 minutes. Slowly whisk in the chicken stock, mustard, sour cream, mayonnaise, and lemon juice. Adjust seasoning. Bring to just under a boil, reduce heat and cook for about 1 minute. Remove from heat and gently stir in the cooked rice, broccoli, and chicken.

    Scoop into a buttered casserole dish. Sprinkle with Parmesan cheese and bake in a pre-heated 350 degree oven for 30-35 minutes, or until the casserole is hot. Remove from oven and sprinkle with fresh parsley. Serve immediately.

 

 

ASIAN FLAVORED GROUND BEEF PATTIES WITH WILTED GREENS

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Ever on a quest for ground beef recipes, I decided an Asian spin on ground beef would be nice for our dinner last evening. I had some left-over fried rice and an English cucumber lying recumbent in my refrigerator, so why not make an Asian influenced night of it? So on to the wonderful world of internet I proceeded to do some research on the subject.

Now I know what you’re thinking. “You get lots of your recipes from other people, don’t you Mrs. Carr?” And to a certain extent, that is absolutely true. But in my defense, I usually have the main idea of what I am after already in my head. But being the lazy resourceful cook that I am, I often start with someone else’s recipe, or a combination of several people’s recipes. Then of course, I mess with it or them until I have a recipe that appears adequate to the task of pleasing my discerning palate. And, of course, I always try to reconstruct the recipe(s) to reduce the fat and salt content, as well as changing the cooking instructions in ways that allow the recipe to be more accessible to cooks who may still have limited culinary experience. (Lofty goals, right??) Then I present the recipe to you.

So, that’s exactly what I did yesterday when I changed a recipe from the Eating Well magazine site. The recipe provided me with the “bones” of this dish. But through judicious application of my experience with food, I added a few ingredients that I felt would make the dish even healthier. I added garlic, an egg (binder), and Tamari. I substituted kale and other dark greens for watercress*, and cooking spray for canola oil.

And again, I know what you’re thinking. “So Patti, if you change everyone else’s recipes, why shouldn’t I change yours?” My answer – you should, you should! All I am offering is an idea for a healthy and delicious dish to serve to your family and friends. A dish that is good for you, fairly inexpensive, easy and fast to prepare, and above all free of all the unnecessary, unpronounceable ingredients found in processed food. In other words – homemade! And even if your dish ends up nothing like mine, who the heck cares!?!? You will have served a dish to your family that is not only fun to eat, but a little different and therefore more fun for you to prepare. (The reason I never wanted to work in a restaurant kitchen is because I would have had to prepare the same dish night after night after night ad nauseam!! I get bored too easy for that. And I know a lot of really outstanding home cooks who feel the same way! They love to cook, but bring on the adventure of new and exciting food challenges. Thank you.)

So treat your family some evening to a fun and delicious Asian inspired meal. These ground beef patties are perfect served with brown or fried rice and Sunomono (Japanese Cucumber Salad). Sunomono recipe on site.

*Analysis of the vitamin content difference between kale, spinach, and watercress as found on the www.healthyeatingsfgate.com site. “Kale has the highest vitamin content of these three greens, with a cup serving providing 684 percent of the daily value, or DV, for vitamin K, 206 percent of vitamin A and 133 percent for vitamin C. Spinach contains the most folate, with 15 percent of the DV, compared to 5 percent for kale and 1 percent in watercress. While watercress has the least vitamins overall, a cup serving still provides 106 percent of DV for vitamin K, 22 percent for vitamin A and 24 percent for vitamin C. Your body needs Vitamin K for blood clotting, vitamin A for immune function and vision, vitamin C for healing wounds and forming collagen and folate for creating new cells and, in pregnant women, preventing neural tube birth defects.”

  • 6-8 c. chopped and massaged curly kale
  • 6-8 c. thinly sliced greens*
  • 2 tsp. Tamari or soy sauce   
  • ½ c. Shaoxing rice wine or dry sherry
  • 4 T. hoisin sauce, divided
  • 2 garlic cloves, finely minced, divided
  • ½ red bell pepper, finely diced   
  • 8-9 finely chopped scallions
  • ¼ c. plain dry breadcrumbs or Panko
  • 1 egg
  • 2 T. minced fresh ginger
  • 1 lb. lean ground beef
  • cooking spray

Combine the kale and greens in a bowl. Set aside. Whisk together the Tamari, rice wine, 1 tablespoon of the hoisin sauce, and ½ of the minced garlic in another bowl. Set aside.

In a medium sized bowl, combine the bell pepper, scallions, breadcrumbs, egg, remaining 3 tablespoons of the hoisin sauce, ginger, and remaining ½ of the minced garlic.  Gently mix in the ground beef. Form the mixture into 4 patties. (The less you mess with the ground beef, the more tender the finished product.)

Lightly coat a large non-stick fry pan with cooking spray. Heat the pan and fry the patties until done to your liking. (Flip only once as the patties have a tendency to fall apart.) When done, remove from pan and cover with aluminum foil.

Add kale and greens of choice to the pan; stir-fry for about 4 minutes or until wilted. Divide the cooked greens among 4 plates. Return the skillet to medium-high heat and add the Tamari mixture. Whisk until smooth, bubbling, and slightly reduced, about 1 minute. Top the greens with the ground beef patties and drizzle with the pan sauce.

*use any greens, i.e. napa cabbage, bok choy, spinach, chard, watercress, etc.

 

 

 

 

MEATLOAF WITH STROGANOFF SAUCE

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I think I mentioned in one of my recent posts that we had purchased some grass fed beef. (Lovely, BTW.) Because I don’t particularly enjoy cooking or eating cuts of meat that are terribly fatty, like chuck steak or chuck roast for example, I asked the butcher to grind most of these types of cuts into – you guessed it – ground beef. So when you look in my freezer you will find lots of 1 lb. packages of this amazing ingredient. So featuring ground beef for dinner has become quite frequent in the Carr household. And since I almost always like to gussy things up a bit, I thought a nice meatloaf topped with a sumptuous gravy would be perfect to serve on a cold winter night. (Plus I knew there would be leftover meatloaf.  And we absolutely adore meatloaf sandwiches when made with multi grain wheat bread, a tiny smear of mayonnaise, a good dollop of ketchup, a modicum of mustard, a very thin slice of onion, some lettuce, a tomato slice or two, and sliced dill pickle. If feeling extravagant, a thin slice of sharp cheddar cheese is always welcome too.) But back to this recipe. (But do try my idea of a perfect sandwich if you ever find yourself with leftover meatloaf in the refrigerator.)

As I was considering how I could change the meatloaf up a bit, I thought about stroganoff. We both love stroganoff. And ground beef is not much more than steak that has been previously tenderized. So why wouldn’t a stroganoff sauce be perfect? And indeed, why not? So I prepared one of my usual meatloaf recipes, and while it and a potato were happily baking away in the oven, I went to work on the sauce.

Now I’ve been making stroganoff for well over 40 years. So creating the sauce recipe was easy. What was difficult was realizing that I should have been serving this combination for well over 40 years too! Where was my head when I was trying to come up with wonderful, economical, reasonably quick dinners for my children after a full day of work? And then realizing how much money I could have saved by making a meatloaf rather than purchasing a pricey cut of beef for the stroganoff. Plus with meatloaf, I could have hidden veggies and a scoop of my ever present secret ingredient – wheat germ! Like I said, where was my head?

Well in my defense, I was a little busy during those years. Plus, if a recipe didn’t appear in one of my cookbooks, I certainly didn’t have the time for inventive cooking. But I do now. So my hope is that this recipe will help you if you are facing time or budget restraints but still desire the wonderful taste of a delectable stroganoff.

And please do me a favor. If you have beef recipes that you cherish, but don’t have the time or financial resources to prepare them per your recipe, let me know. I will see if I can figure out how they can be prepared using ground beef. Please – I need your help. I’m drowning in the stuff and I’m running out of ideas. Thank you.

Meatloaf:

  • 2 T. chopped dehydrated onion
  • 1 T. dried parsley
  • 1 tsp. granulated garlic
  • 1 tsp. Montreal Steak Seasoning (comes in bulk in the dried herbs and spices section)
  • 1 tsp. seasoned salt
  • freshly ground black pepper
  • ¼ tsp. dried savory
  • ½ c. dry bread crumbs (I use the Italian bread crumbs – also comes in bulk at many grocery stores)
  • 2 eggs
  • ¼ c. milk
  • 1 lb. bulk sausage
  • 1 lb. not so lean ground beef
  • paprika

In a large mixing bowl combine the onion, parsley, garlic, Montreal Seasoning, salt, pepper, savory, bread crumbs, eggs, and milk. Stir in the sausage and then the ground beef. (I use a table knife for this purpose.) Form into 2 rectangular loaves. Place on a rimmed baking pan and bake for 1 hour in a pre-heated 350 degree oven. Remove from oven and let sit for at least 10 minutes. Slice and serve topped with Stroganoff Gravy and lightly sprinkled with paprika.

Stroganoff Sauce:

  • 1 tsp. extra virgin olive oil
  • ½ c. chopped onion
  • 10-12 button mushrooms, sliced
  • ½ tsp. dried thyme
  • pinch kosher salt
  • freshly ground black pepper
  • 2 tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 1 tsp. beef base
  • 1 c. sour cream

Heat the olive oil. Add the onion and mushrooms; cook until the onion is translucent and the mushrooms slices are starting to brown. Whisk in the thyme, salt, pepper, Worcestershire sauce, mustard, and beef base. Bring just to a boil. Add the sour cream and once again, bring just to a boil. Remove from heat and serve over slices of the meatloaf.

 

OLD FASHIONED SPAGHETTI AND MEATBALLS

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Every once in a while, all I want for dinner is a big old plate of spaghetti and meatballs. And when the urge hits me, I fix this recipe.

I have been making this sauce and these meatballs for decades. This was one of my standby recipes when my children were young, because they all loved it, spaghetti was fairly economical to make, nutritious, and I enjoyed preparing it. (And yes, even after work!) So not only is this spaghetti delicious, it brings back wonderful memories.

It was also one of the recipes I fixed when after a long weekend morning of cleaning the house, doing 43 (or so it seemed) loads of laundry, and working in the yard, I would get a wild hair about 2:00 pm to have company for dinner! (Dear God, what was I thinking?) So I would pick up the phone and call our dear friends and invite them over. Then off to the store, back home, start some bread, make this dish, cut up greens for a salad, throw some brownies together, put the box of wine in the refrigerator along with some Miller beer, and Bob’s your uncle! Where I ever got the energy for those kind of days I will never know! My only excuse is that I was young and didn’t know any better.

Now that I’m a wee bit older and definitely a whole lot smarter, I have to plan company dinners down to a gnat’s eyelash. I go so far as to prepare comprehensive excel spreadsheets, complete with time tables that reflect any and all tasks that can be done ahead of time. (Many would call it being anal-retentive; I call it being prepared!) Some would even go so far as to blame it on my age! And they would be right! I simply can’t work as fast or as long as I did in my thirties. Regardless – I can still do it, and that’s what matters.

So if you too love spaghetti and it’s a nostalgic part of your past, call, text, email, twitter, or whatever!?!? your friends and invite them over for dinner. And no, you don’t have to go so far as to serve them box wine, although I’ve been told they are making some really good box wines these days. (There are just some food and drink items from our past that should stay relegated to the very back recesses of our brains. For example: I have my memory of boxed white wine safely filed away between Annie Green Springs and Ripple in the back part of my brain. And I can’t even remember where I stashed my memory of Singapore Slings, but I sincerely hope that wherever it is, it stays hidden for the rest of my life!)

Oh, BTW, it’s OK if you don’t have wonderful memories of spaghetti and meatballs. It’s never too late to begin making your own nostalgic memories. Have fun!

Meatballs:

  • ½ c. finely chopped onion
  • 2 garlic cloves, finely minced
  • 2 T. chopped fresh parsley
  • ½ tsp. ground savory
  • ½ tsp. dried thyme leaves
  • ½ tsp. seasoned salt
  • ¼ tsp. paprika
  • ¼ tsp. dried rosemary
  • freshly ground black pepper
  • pinch ground nutmeg
  • 2 eggs
  • 2 T. milk
  • ¾ c. oats
  • 1 lb. lean ground beef
  • 1 lb. seasoned pork sausage

Combine the onion, granulated garlic, parsley, savory, thyme, salt, paprika, rosemary, pepper, nutmeg, eggs, and milk together in a medium bowl. Add the oats, ground beef, and ground pork and stir just until combined. Using an ice cream scoop, form balls and place on a lightly greased rimmed baking pan.

Bake in a pre-heated 400 degree oven for 20-25 minutes or until the balls are baked through. Remove from oven and set aside.

Sauce:

  • 2 T. extra-virgin olive oil
  • ½ c. chopped onion
  • 2 cloves garlic, chopped
  • 1 (28-oz.) can chopped or diced tomatoes (Italian tomatoes preferably)
  • 1 bay leaf
  • pinch crushed red pepper flakes
  • 1 tsp. dried oregano (I use Mexican oregano)
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 3 T. chopped fresh basil leaves
  • 1-2 T. butter, optional
  • ½ lb. spaghetti, cooked al dente
  • grated Parmesan, garnish

In a large covered sauce pan, heat the oil over medium high heat. Add the onion and sauté until soft and translucent, about 6 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaf, red pepper flakes, oregano, salt, and pepper. Stir to combine ingredients. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes. (Take the lid off part way if the sauce is too thin or allow to gently burble away until the sauce reaches your desired thickness.) Remove from heat, discard bay leaf, add the basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor.

Just before serving, add the meatballs and cook for a couple of minutes. Add the al dente spaghetti, and serve immediately. Pass Parmesan.

 

CHAR SIU PORK (CHINESE BBQ PORK)

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When I worked in the International District of Seattle during the 70s, I used to treat myself periodically to a quarter pound of BBQ pork for lunch. It was absolutely delicious. And there was one particular shop I always patronized. And to this day I can still conjure up the wonderful smell that emanated from that shop. I can also visualize the shop itself, with its uneven floor, bathroom straight out of the 1600s, and the wizened old owner/chef who always smiled at me despite the fact that he was missing at least 2/3rds of his teeth. But he was so nice and boy howdy could this guy BBQ meat. If I could have afforded to buy from him all the time, I would have taken home BBQ duck and pork (叉燒) on a weekly basis. But 40 some years ago, these items were way outside my budget. Unfortunately!

But ever since those 10 years working in the International district, I have loved BBQ pork. So for a recent dinner party, I decided to try replacing the recipe I had been using for many years with one that would more accurately reflect the exquisite flavor of the BBQ pork of long ago. I knew the secret was in the combination of ingredients for the marinade. (No duh!) And I was pretty sure the ingredient list should include Chinese Five Spice. But I didn’t have any Chinese Five Spice on hand or star anise for that matter, so I used regular anise seed in my own Chinese Five Spice blend. I have no idea how this pork would taste with a Chinese Five Spice blend that included star anise, but I can’t imagine it could be any tastier. Thanks to the Recipe Tin Eats web site (great site BTW) for this wonderful recipe. And sorry I changed a few things here and there.

So if you love Chinese BBQ pork as much as I do, give this recipe a try. And if you happen to visit the International District in whatever large city is closest to your home, look for the seediest shop you can find with ducks and strips of BBQ pork hanging in the window. Then go inside and buy anything that is hanging from a hook. Because it is bound to be incredible. Tell them Patti sent you!  

  • 2 tsp. sugar
  • 5 tsp. honey
  • 5 tsp. hoisin sauce
  • 1 tsp. oyster sauce  
  • 2 T. low sodium tamari or soy sauce
  • ½ tsp. Chinese Five Spice powder, either purchased or my preference – homemade (recipe below)
  • 1 tsp. sesame oil  
  • 1 T. vegetable oil  
  • 1 pork tenderloin, trimmed of fat and silver skin and cut in half lengthwise

Make the marinade by placing the sugar, honey, hoisin sauce, oyster sauce, soy sauce, Chinese five spice, sesame oil, and vegetable oil in a small saucepan and bring to simmer for just 30 seconds, then set aside to cool.

Place the pork and cooled marinade in a Ziplock bag. Remove as much air as possible, then massage the pork so the marinade is all over the pork. Place in the fridge and marinate for at least 3 hours, preferably overnight or up to 24 hours.

Take the pork out of the fridge and bring to room temperature. Line a baking tray with foil and place a rack on top. Remove pork from the marinade (save the marinade) and place on the rack. Tuck the thin end of the tenderloin halves underneath so the whole piece of meat is roughly the same thickness.

Roast in a pre-heated 375 degrees for 45-60 minutes or until the internal temperature is 160 degrees. After 20 minutes, baste generously with the reserved marinade. After another 20 minutes, baste with remaining marinade. Remove from oven and allow the pork to rest for 15 minutes before slicing.

Please note: For a more authentic BBQ taste, remove the pork from the oven when it reaches about 150 degrees. Then place on a low temperature BBQ grill to help caramelize the sugars in the marinade. Watch very carefully because you don’t want to burn the marinade. I have to admit I haven’t tried the grilling part myself, because when I fixed this recipe, I was preparing a full Chinese dinner, and neither Mr. C. or I had time to breath much less spend any time at the BBQ. But rest assured, the next time I make this recipe there will be some real grilling involved!  

 

 

CHINESE SPICY ORANGE SHRIMP

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I think I have previously mentioned that I love Cooking Light – the magazine that is! (I like cooking light too, but I don’t always succeed in that arena.) So for a dinner party I hosted recently, I decided to cook Chinese food. OK, American Chinese food. Although I know traditional ingredients like tripe, chicken feet, and bitter melon are available in Seattle’s International District, it’s too far to drive just to obtain a few authentic products. (Oh who am I trying to kid. I wouldn’t cook with tripe, chicken feet, or bitter melon if they were personally delivered to my front door by Ming Tsai himself!)

So what’s left – BBQ Pork, steamed dumplings, fried rice, etc. Basically the usual suspects found in every Chinese restaurant around the world. (Except China, of course.)

So call me plebian if you must, but I do dearly love American Chinese food. Well, maybe I better qualify that statement. I love good Chinese food. Defined by me as containing no MSG and just a modicum of oil, the exclusive use of low sodium tamari or soy sauce, super fresh veggies and meat, and a whole lot of restraint shown when adding salt.

So when I came across this recipe from the August 2007 issue of Cooking Light while setting my menu, I knew from just reading the ingredient list that this dish would be a winner. And it sure enough was! I changed/added a couple of ingredients, but basically it remains yet another example of the wonderful recipes that can be found in Cooking Light. (And no, I am not on the Cooking Light payroll, nor do I receive a free subscription. My words are unsolicited, which by definition make them 100% accurate. Right???) But back to the issue at hand.

As you know, citrus works very well with seafood. And something about the orange zest and juice along with the other ingredients work well to enhance the flavor of the shrimp rather than detract from it. And we’re talking only 2 teaspoons of oil in this recipe. Hurray for that!

So if you too love Chinese food, I suggest you try this delicious shrimp recipe. It is definitely a quick and easy dish to prepare, making it perfect for any night of the week. Served with Chinese Salt and Pepper Beans and steamed brown rice, you have a dinner that will please your entire family. Just remember to start your brown rice first. It will take longer to cook then both of the other recipes.

And if you haven’t learned to love brown rice yet, try using low sodium broth in place of the water when you cook the rice. Also, and I can’t believe I am going to put this in writing after railing above about too much salt, but a tiny pinch of salt and some freshly ground pepper will also add to the overall flavor of the brown rice. (Sorry to go all pettifogging on you when it comes to the issue of salt, but rest easy. I’m working on the problem!) Enjoy the shrimp. Thanks again Cooking Light for this delightful recipe.

  • 1 lb. peeled and deveined uncooked large shrimp
  • 1 T. cornstarch, or more as needed to coat the shrimp
  • 1-2 tsp. orange zest
  • ½ c. orange juice
  • pinch kosher salt (unless using regular soy sauce)
  • 2 T. low sodium tamari or soy sauce
  • 1 T. honey
  • 1 T. rice wine vinegar
  • ½ tsp. Sriracha or chili sauce, or more to taste
  • 2 tsp. vegetable oil
  • 1 T. minced fresh ginger
  • 2 garlic cloves, minced
  • ¼ c. chopped green onions

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

Whisk together the orange zest, juice, salt, tamari, honey, vinegar, and Sriracha. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 20 seconds or until fragrant. Add shrimp; stir-fry for 3 minutes or until almost done. Add juice mixture and green onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.

 

 

ITALIAN SAUSAGE, SPINACH, AND MUSHROOM CASSEROLE

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Of course you already know that I am a pasta fanatic. And in all honesty, this casserole is one of the reasons why I can’t seem to stay away from any type of dish that consists of a sauce and various other accoutrements that surround shaped and boiled semolina flour and water. This casserole has everything I find necessary to fulfill my “must have pasta” need. It has meat, veggies, cheese, and a killer cream sauce. When combined, it is just a fantastic amalgamation of flavors. And it’s pretty too!

So next time you’re in the mood for pasta, and especially when you have a small army to feed, make this dish. Now, I’m not going to tell you that it‘s a quick dish to prepare. Because it does take some dedicated kitchen time. But I will say that it’s an easy recipe to follow, and not too expensive compared to a lot of lasagna type recipes that call for vast amounts of expensive cheese. Plus it’s a lovely change from a tomato sauce based pasta dish. And, this pasta can be made well ahead and kept in your refrigerator until needed.

So everything considered, it’s a great dish to have in your special treat and company repertoire.

So give it a try. What’s to lose? Well for sure it’s not weight! Because this definitely is not a low calorie casserole. But then, I’ve never enjoyed a low calorie casserole in my life, so what would I know about how to create one? Never mind – just enjoy!

  • 1 T. extra virgin olive oil
  • 1 lb. bulk Italian sausage
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. fresh button mushrooms, sliced
  • ¼ tsp. oregano
  • pinch crushed red pepper flakes
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 2 T. minced fresh parsley
  • 10 oz. fresh baby spinach, chopped
  • ½ c. unsalted butter
  • 6 T. flour
  • 2 c. milk
  • ¼ c. dry white wine
  • 1 c. sour cream
  • 1 tsp. Worcestershire sauce
  • 2 tsp. beef base
  • 1½  c. dry penne pasta, cooked al dente
  • 2 c. grated Mozzarella cheese
  • paprika

Heat olive oil in a large fry pan. Add the Italian sausage and cook until browned. Add onion and mushrooms. Fry until the onion starts to soften, about 4 minutes. Add the garlic and cook for one minute. Stir in the oregano, red pepper flakes, salt, pepper, parsley, and spinach. Remove pan from heat. In a medium sized saucepan melt the butter and whisk in the flour. Let cook for a couple of minutes, then gradually add the milk. Cook over low heat until thickened. Remove from heat and whisk in the white wine, sour cream, Worcestershire sauce, and beef base. Add to the sausage mixture, along with the cooked pasta. Adjust seasoning. Scoop into a lightly greased 9×13-inch pan or casserole dish. Top with Mozzarella cheese and sprinkle with paprika. Bake uncovered in a pre-heated 350 degree oven for 35-45 minutes, or until the casserole is bubbly and the cheese topping has melted and started to brown. Let sit for 10 minutes before serving.

Note: This recipe can be doubled or tripled easily. It can also be made ahead and kept in the refrigerator until about 2 hours before you need to pop it in the oven. Letting the casserole come to room temperature before heating allows all the ingredients to warm more evenly.

 

 

BEEF STROGANOFF

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dscn0016

I am a strong believer in the power of positive thinking. That’s the only way I have found to be successful at anything I have ever attempted. Well positive thinking and a Betty Crocker cookbook given to me when I was 20 years old! You see, Betty taught me to cook. And one of my early culinary successes was Beef Stroganoff. And through becoming confident in the kitchen, I became confident in other areas as well. Or at least confidence enough to try other endeavors that interested me. And believe me, through the years I have taken on many projects and adventures that had I been told as a teenager I would be doing, would have caused me to laugh out loud or bury my head under a pillow!

Now don’t get your hopes up too much. This is not the recipe that was in my 1961 First Edition Betty Crocker’s New Picture Cook Book. This is my version that has been manipulated, adjusted, and massaged for over 50 years. But even with all the revisions I have made, this is still one of the easiest and quickest dishes to prepare. Also one of the most delicious. So, absolutely perfect for a weeknight meal. Serve with a green salad or a nice steamed green veggie, and dinners ready.

And as far as using your cooking skills to translate into the power of positive thinking, it really only makes sense. Good food on the table makes your family and friends happy. Which means they will always want to be at your table which only makes you feel better about yourself and want to continue feeling that way. So I say, cheers to good food and to those who provide it! Of course you still have to use your head while reeling from the afterglow of a meal well prepared. You still can’t fly or jump off roofs or any of the other skills attributed to super heroes. You are still human, even if you are a marvelous cook! But if you drift off to sleep dreaming of your face on the cover of Time magazine, that’s OK. It means you have the confidence to believe that anything is possible. And confidence in confidence alone is a great thing. Just ask Julie Andrews!  

  • 1 T. extra virgin olive oil
  • 1 T. unsalted butter
  • 1 small onion, cut in half then thinly sliced
  • ½-¾ lb. button mushrooms, sliced
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • ¾ lb. high quality lean beef, cut in very, very thin strips against the grain, then into bite sized pieces
  • ¼ c. brandy
  • 1 c. beef stock
  • 1 bay leaf
  • 1 tsp. whole grain mustard
  • 1 c. sour cream
  • 1 T. chopped fresh Italian parsley or 2 tsp. dried parsley
  • 1½ c. uncooked thick egg noodles, cooked al dente

dscn0018

(I buy my thick noodles at Costco. They are every bit as good as homemade – and a lot less work!)

Heat the oil and butter in a large heavy skillet. Fry the onion and mushrooms over medium heat until the mushrooms are dry and browned. While they are cooking add salt and pepper. Remove to a medium sized bowl and set aside.

Add cut steak to the same skillet and quickly fry over high heat for 30 seconds to a minute. (The meat should still be semi-rare.) Remove from pan and add to the bowl with the cooked onion and mushrooms; set aside. Remove pan from heat and add the brandy, beef stock, and bay leaf to the pan. Return pan to stove and reduce the liquid by half. (If there are brown bits on the bottom of the pan, be sure to scrape them up into the liquid.) Stir in the mustard and add the cooked onion, mushrooms and meat, sour cream, parsley, and cooked noodles. Adjust seasoning and discard the bay leaf. Cook just until hot, then serve immediately. 

And remember: if any part of this dish has to wait, make your sauce wait for your noodles, not the other way around.   

FRIED RICE

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dscn0010

Yesterday while trying to decide what to fix for dinner, I remembered that I had some cooked white rice in the fridge. When I serve rice, it’s usually brown rice or some kind of pilaf. But the night before I had served a chicken curry, and I like curry best over white rice. (FYI – For my curry recipe, go to Curry Sauce for Chicken, Shrimp, Beef, or Lamb.) So with about 2 cups of cooked rice literally staring me in the face, I decided to make fried rice.

I have been making this recipe for decades. It is so tasty and the best part is that you can use as many or as few veggies as you happen to have on hand. I didn’t have any fresh mushrooms for example, so I used dry mushrooms. (Actually I prefer dried mushrooms in fried rice anyway. So no problem there.) Then I simply used the combination of veggies listed below, because they were what was in my veggie drawer. But you could add celery, bean sprouts, Fried Tofu (see recipe below), edamame, broccoli, or any other vegetable your little heart desires or you simply need to use up. (Soup and fried rice have a lot in common when it comes to using up fresh vegetables that scream at you every time you open the veggie crisper drawer!)

And the amounts listed below are merely a guideline. If you are crazy nuts about peas for example, add as many as you like. Hate mushrooms, leave them out. This recipe should be used as a simple road map to preparing a delicious side dish that is simple to make, inexpensive, and pretty to boot. And it goes well with just about any type of meat.

So do yourself and your family a favor. Get your wok out of storage, or your largest fry pan from its resting place, and build a treat for your family. Fried rice is simply an amazing dish. Kids don’t even realize they are eating veggies when they are gulping down this rice with its subtle Asian flavor. And what parent doesn’t like a little harmless subterfuge when it comes to providing their offspring with nutritious food? Or wife for that matter trying to get cruciferous veggies down her husband’s throat. (Not mentioning any names here, but I’m pretty sure you can figure out to which husband and wife team I am alluding!)

  • 2 eggs
  • ½ tsp. kosher salt, divided
  • 3 T. vegetable oil, divided
  • 3 tsp. sesame oil, divided
  • ½ c. chopped yellow onion
  • ¾ c. chopped button mushrooms or ½ c. chopped dry mushrooms, rehydrated and squeezed semi-dry
  • 2 c. cold cooked rice
  • 1/3 c. shredded carrot
  • ½ c. diced zucchini
  • ¾ c. finely sliced green cabbage
  • 2 T. vegetable, chicken, or beef broth
  • freshly ground black pepper
  • 3 T. Tamari, or more to taste (use GF Tamari to make this a GF dish)
  • ¼ c. frozen petite peas or fresh peapods, sliced
  • ½ c. sliced green onions

Beat eggs with ¼ teaspoon of the salt. Heat 1 tablespoons of the vegetable oil over medium heat in a wok or large fry pan. Pour in beaten eggs. Stir eggs continuously until cooked dry and separated into small pieces. Remove from pan and set aside.

Add the remaining 2 tablespoons vegetable oil and 1 teaspoon of the sesame oil to the pan. Turn burner to medium heat. Add the yellow onion, mushrooms, and rice to the pan. Stir fry for 5 minutes. Add the carrot, zucchini, and cabbage; stir fry for an additional 4 minutes. Add the broth, remaining ¼ teaspoon salt, pepper, and Tamari. Stir to mix well. Add the peas, green onion, cooked eggs, and remaining 2 teaspoons sesame oil. Bring up to heat. Adjust seasoning and serve immediately.

Please note: If you want to include meat in your fried rice, add as much cooked meat or cooked shrimp as you would like along with the peas, green onions, etc.

FRIED TOFU

  • ½ block extra firm tofu
  • 2 T. cornstarch, or more as needed
  • 2 tsp. vegetable oil
  • 1 tsp. sesame oil

Wrap tofu in a clean, absorbent towel and set something heavy on top, such as a cast iron skillet, to press out the liquid. Let sit for a few minutes. Cut tofu into ¼-inch slices and coat with cornstarch.  Combine the vegetable oil and sesame oil in a medium frying pan. Bring oil to medium heat and fry the tofu until both sides are a nice golden brown. Remove from pan and drain on a paper towel. When cool cut into bite size pieces. Set aside. Add to the fried rice along with the peas, green onions, etc. Stir gentle so the tofu doesn’t break up.