Buffalo Wing Bananza

When I announced to my cooking class of pre schoolers that we were making Buffalo wings they all started giggling.BUFFALO’S DON’T HAVE WINGS MRS. GOLTZ!!!! Was the universal consensus of these 4 and 5 year olds. It was at this point that I realized explaining we’re talking chicken wings here and that we just call them Buffalo wings because the original hot and spicy dish was invented in a small bar onMain St.in downtownBuffaloNew Yorkwouldn’t get me very far. I mustered up my best I’m not kidding voice and said that these wings were from very teeny tiny special Buffalo and that they tasted a lot like chicken. Needless to say they didn’t believe me

It’s hard to believe that balabustas used to consider chicken wings as scraps. Not worth much except to enhance the flavor of stock or soup. Then, on October 30, 1964 inBuffalo, Anchor Bar owner Teressa Bellissimo was faced with feeding her son and his friends a late snack. She happened to have a lot of extra chicken wings on hand so she fried up the wings, dipped them in a spicy chili sauce, and served them with celery and creamy dressing. The wings were an instant hit and have since become a menu staple everywhere.

TraditionallyBuffalostyle sauce is cayenne pepper based sauce and usually has some spices added to enhance the basic flavor. These combinations of spices are what distinguish one Buffalo Wing sauce from another Today there are a gazillion different recipes for chicken wings, ranging from jerked wings to Oriental or even pizza. So, even if you can’t, like my family, handle the original hot stuff recipes you can experiment with what ever flavors and taste combinations you like and still enjoy the fun of eating wings.

Of course you can use other parts of the chicken with the following recipes if you want to make a main course instead of an appetizer. The parts of the wing used for wings recipes will vary from recipe to recipe. Some recipes want you to cut off the wing tip and use just the drummette and double-bone pieces without separating them. Some separate the drummette from the double-bone. You can use any or all the parts you like best, there is no one right way.

Plan on about five to six wings per pound, depending on size. Four to six wings per person makes an adequate serving. Raw wings can be frozen up to nine months and the cooked wings can be prepared and frozen up to one month in advance of when you’ll need them.

PIZZA WINGS

3   pounds chicken wings, about 18

1 jar pizza sauce (14 oz)

2 tablespoons balsamic vinegar

2 tablespoons dry pizza seasoning

2 tablespoons fresh parsley — chopped

2 teaspoons salt

1 teaspoon coarse-grind pepper

Preheat oven to 425.  Line 2 jellyroll pans or cookie sheet with foil.  Arrange the chicken wings, skin side up, on the foil.  In a bowl combine the pizza sauce, vinegar, pizza seasoning, parsley salt and pepper. Mix to combine and set 1/2 cup of the mixture aside.  Brush the wings with the sauce mixture making sure to coat both sides.  Bake the wings for 20 to 30 minutes  Remove them from the oven when they are crispy.  Brush the cooked wings with the remaining sauce and serve. Serves 6 to 8.

BETTER THAN EVER BUFFALO WINGS

1/4 cup margarine, melted

2 to 3   tablespoonsTabascosauce

1   tablespoon apple cider vinegar

1 teaspoon cayenne pepper

1    teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon garlic powder

3    pounds chicken wings, about 18, tips removed

Preheat oven to 425. Using knife or scissors cut each wing at joint into 2 pieces. Rinse the pieces and dry them very well.  Line 2 jellyroll pans or cookie sheets with foil.  In a glass or ceramic bowl combine the margarine,Tabasco, vinegar, cayenne, salt, and paprika and garlic powder.  Mix well. Add the chicken to the mixture and toss to coat.  Arrange the coated wings on the prepared pan.  Bake 25 to 30 minutes or until golden brown and meat is no longer pink near bone. Serves 6 to 8.

TACO WINGS

A beautifully different way to serve a simple appetizer

3   pounds chicken wings, about 18, tips removed

1 tablespoon canola oil

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon onion powder

1 teaspoon salt

1/4 teaspoon pepper

2   cups iceberg lettuce, shredded

Optional:

2 tablespoons fresh cilantro, chopped lime wedges, pareve sour cream and guacamole,

Preheat oven to 425.  Line 2 jellyroll pans or cookie sheets with foil.  Arrange wings skin side up on pans.  In a bowl combine the oil, chili powder, cumin, onion powder and salt and pepper. Mix to form a paste.  Rub the paste all over wings.  Bake until crispy and golden, 25 to 30 mins.  Spread the lettuce over serving plate and place the wings on top.  Sprinkle the chopped cilantro over the top of the warm wings.  Serve with lime wedges, pareve sour cream and guacamole, if desired.  Serves 6 to 8.

GRILLED MARGARITA WINGS

2 pounds chicken wings, cut into 2 pieces at joint, tips removed

1/2 cup tequila

1/4 cup frozen orange juice concentrate

Grated zest of 1 lemon

Juice of 1 lemon

2 cloves garlic, minced

1/2 teaspoon ground cumin

1 teaspoon freshly ground coarse black pepper

1 teaspoon salt

2 tablespoons minced cilantro

Wash the wings, pat dry and place in a large, heavy-duty resealable plastic food bag. In a small bowl, combine the tequila, orange juice concentrate, lemon juice and zest, garlic, cumin, pepper, salt and cilantro. Mix well and pour the marinade over the wings in the bag. Seal the bag and refrigerate several hours or overnight. Prepare a medium-hot grill. Drain the wings, discarding the marinade. Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes. You can broil these wings if grilling is not an option. Serves 4 to 5.

TACO CHIP CHICKEN WINGS

This is a very quick appetizer recipe and a good way to    use up the crumbs from your tortilla chips. Flavored chips work well with this recipe. Also try using the spicier taco seasoning mix if you want a hotter chicken… Great serves with hot pepper sauce,

2 lb. chicken drumettes

2 (1.25 ounce) package taco seasoning mix

4 cups crushed tortilla chip crumbs

Preheat oven to 350. Rinse chicken pieces and pat dry. In a shallow dish or bowl combine the taco seasoning mix and tortilla chip crumbs. Mix to combine. Roll the chicken pieces in the chip mixture and place the coated drumettes on a lightly greased cookie sheet or jelly roll pan. Bake for 20 minutes. Turn the drumettes and bake for another 15 to 20 minutes. Serves 4. This recipe can be doubled or tripled.

ORIENTAL CHICKEN WINGS

The trick to these is roasting them in a very hot oven.

1 cup soy sauce

1 tablespoon brown sugar

1/2 cup rice wine vinegar

1 cup peanut or vegetable oil

1/2 cup green onions, finely chopped

1 1/2-inch piece fresh ginger, finely minced

1 tablespoon fresh garlic, finely minced

4 pounds chicken wings cut into 2 pieces at joint, tips removed

Combine the soy sauce, brown sugar, vinegar, oil, green onions, ginger, and garlic in a saucepan. Mix to combine and heat the sauce just to the boiling point. Set the mixture aside and cool to room temperature.  Rinse the chicken wings and pat it dry (make sure it’s very dry). Place all the pieces in a large glass or ceramic (not aluminum) bowl*. Pour the marinade over wings and stir to coat. Cover the chicken and allow it to marinate for several hours, or overnight in the refrigerator. When you’re ready to cook the wings preheat oven to 500. Line 2 jelly roll pans or cookie sheets with aluminum foil and arrange the wings on them. Brush the wings with the left over additional marinade. Cook for 35 to 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot or cold as an appetizer or as an entree. Serves 5 to 6.

*Or use large lock-style plastic bag.

Open Sesame

 

 

I may not be Scheherazade with her tales of wonder  but say the enchanted words “open the sesame seed jar” (ok, so I took a few liberties with the phrase) and a magical world of flavor is open to all. Sesame seeds are one of the oldest condiments in recorded cooking history dating back to as early as 1600 BCE and are an integral part of the cuisines in the Middle East, Asia, India and Turkey probably originated in an area of the world called the Spice Islands.

Because sesame seeds are a plant food, there’s no cholesterol. Natural sesame seeds (unhulled) are high in calcium,
hulled not as much. However, they contain copious amounts of B vitamins riboflavin, thiamine, and niacin so it’s all good. Most of the sesame seeds sold in the United States are already hulled and come in light, brown and black colors. As far as I can tell the only difference is in the color, not the flavor. Sesame oil comes in two varieties. The first is cold pressed with very lightly golden color and a subtle flavor. The Asian variety of sesame oil that most of us associate with Chinese/Thai and other oriental foods is made from roasted sesame seeds and is much darker in color and has an intense almost smoky flavor.

Tahini or sesame seed paste and hummus two very popular Middle Eastern dishes have sesame seeds as their base and are served instead of butter or oil as condiments throughout many countries in the world.

To keep your sesame seeds from becoming rancid, store them in the refrigerator or the freezer. Sesame oil has an exceptionally long shelf life but since it’s rather expensive so most people tend to buy it small quantities so it isn’t in the cabinet all that long.

Many recipes call for you to toast your sesame seeds so that they have a slightly nuttier flavor. Easy to do. You can either place
them in an ungreased frying pan and cook, stirring constantly over medium heat for a minute or two, just until they are lightly browned. Remove them from the pan immediately by putting them into a dish. Leaving them in the pan can cause them to burn from residual heat. Or you can also toast them in the oven on a cookie sheet with sides at 350 but you have to watch them CAREFULLY. They will
burn quickly.

So open sesame already and get started creating your own treasure trove of dishes with a rich nutty flavor that adding sesame seeds create.

SESAME ANISE MELTS

 

2   cups flour

1/4 teaspoon baking soda

3/4 cup shortening

3/4 cup sugar

1 tablespoon anise seed, crushed

1/4 teaspoon salt

1 egg

about 1 cup toasted sesame seed

 

Preheat oven to 400. Grease 4 large baking sheets and set them aside. In large mixing
bowl combine flour, baking soda and then set it aside. In another large bowl combine
the shortening, sugar, anise seed and salt and beat until light and fluffy. Beat
in the egg and then add the flour mixture 1/2 cup at a time. Roll rounded
tablespoons of the dough into the sesame seeds. Arrange the balls on the cookie
sheet about 1 1/2 inches apart and flatten cookies with the bottom of a glass
to about 1/4 inch thickness. Bake 6 to 9 minutes or until lightly browned
around edges. Cool on rack. These freeze well. Makes 3 dozen

 

Submitted by Constance Kadish Teaneck NJ,
Adapted from joy of cookies

CLASSIC SESAME CHICKEN

2 teaspoons cornstarch

2 tablespoons rice wine

1 tablespoon lemon juice

1 tablespoon soy sauce

1 dash hot pepper sauce

1 tablespoon grated fresh ginger

1 clove crushed garlic

1 pound skinless, boneless chicken breast halves, cut into bite size pieces

2 tablespoons sesame seeds

1 tablespoon sesame oil

2 tablespoons vegetable oil

4 ounces fresh mushrooms, quartered

1 green bell pepper, sliced

4 green onions, sliced diagonally into 1/2inch pieces

 

To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or
sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and
garlic. Blend together and stir in chicken strips. Cover dish and refrigerate
to marinate for 3 to 4 hours.

 

In a wok or large skillet, place sesame seeds and dry-fry over medium heat,
shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside.

To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain
chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until
browned. Remove chicken with a slotted spoon and set aside.

Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3
minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok,
together with reserved marinade, and stir over medium high heat for another 2
to 3 minutes, or until the ingredients are evenly coated with the glaze.
Sprinkle toasted sesame seeds on top and serve immediately. Serves 4.

Modifiedfrom about.com

PEANUT AND SESAME NOODLES

For peanut dressing

1/2 cup smooth peanut butter

1/4 cup soy sauce

1/3 cup warm water

2 tablespoons chopped peeled fresh ginger

1 heaping teaspoon minced garlic

2 tablespoons red wine vinegar

1 1/2 tablespoons dark sesame oil

2 teaspoons honey

1 teaspoon dried hot red pepper flakes

 

For
noodle salad

3/4 lb dried linguine or spaghetti

4 green onions, thinly sliced

1 red bell pepper, cut into 1/8-inch-thick strips

1 yellow bell pepper, cut into 1/8-inch-thick strips

3 tablespoons sesame seeds, toasted

 

Make dressing:

In the bowl of a food processor or blender combine the dressing ingredients and process until smooth then transfer to a
large bowl.

Make salad:

Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold
water.  Add the pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve
immediately.  Serves 4

Modified from Gourmet  June 2002

LEMON AND SESAME DRESSING

 

1/2 cup sesame oil

1 cup honey

1 cup rice wine vinegar

2 tablespoons toasted sesame seeds

1 tablespoon lemon juice

Zest of 1 lemon

2 teaspoons minced garlic

Salt and pepper to taste

Combine ingredients in a large jar with a tight fitting lid and shake well.  Refrigerate until ready to use. Shake again before dressing salad. Makes
2 1/2 cups

SESAME TURKEY BURGER

2 lb ground turkey

3 tablespoon sesame seeds

2 tablespoon soy sauce

2 cup sliced green onions (white and green parts)

2 to 3 tablespoons chopped fresh cilantro or parsley

2 teaspoons minced garlic

2 tablespoons sesame oil

3 to 4 cup breadcrumbs

Salt and pepper to taste

Oil for cooking

 

In a bowl combine the turkey, sesame seeds, soy sauce, green onions, cilantro, garlic, sesame oil, about 1 teaspoon of
salt, and bread crumbs. Cover and let the mixture sit for at least 2 hours for the flavors to meld. Form the mixture into 6 to 8 patties and brush them with a little oil before cooking (the turkey has very little fat and may stick to the grill pan or grill). Grill for 4 to 5 minutes on each side or until the center is hot and no longer pink. Makes 6 to 8

Fro my files, source unknown

 

SESAME SEED COOKIES

One of my all time favorite cookie recipes

2 3/4 cups flour

2 teaspoons McCormick® Gourmet Collection Cream of Tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon McCormick® Pure Vanilla Extract

2 jars (1.62 ounces each) McCormick® Gourmet Collection Sesame Seed, Toasted (about 1 cup), divided

2 ounces bittersweet baking chocolate, melted

 

Mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside. Beat butter in large bowl with electric mixer
on medium speed until light and fluffy. Add sugar; beat until well blended, scraping sides of bowl occasionally. Beat in eggs and vanilla. Gradually beat in flour mixture and 1/4 cup of the toasted sesame seed on low speed until well mixed. . Refrigerate dough 2 hours or until firm.  Preheat oven to 400. Shape dough into 1-inch balls. Roll in remaining 3/4 cup toasted sesame seed. Place 2 inches apart on
ungreased baking sheets.  Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to
wire racks; cool completely. Drizzle cookies with melted chocolate. Let stand until chocolate is set.

From mccormick.com

LEMON AND SESAME POUND CAKE

1/2 cup flour

1/4 teaspoon baking powder

1/ 8 teaspoon salt

1/3 cup sugar

4 tablespoon unsalted butter, melted and cooled

1 large egg

1 1/2 teaspoon grated lemon zest

1/2 teaspoon lemon juice

1/4 teaspoon vanilla extract

4 teaspoon black sesame seeds

 

Glaze

 

2 tablespoon sugar

1 tablespoon lemon juice

Adjust an oven rack to the middle position, and heat the oven to 325 degrees. Grease and flour a 5 1/2 by 3 inch loaf pan.
Whisk the flour, baking powder and salt in a bowl. In a separate bowl, whisk together the egg, sugar, butter, lemon zest, juice and vanilla extract. Then combine 1 tablespoon of the flour mixture with the sesame seeds. Add half the remaining flour mixture to the egg mixture, until only a few streaks of flour remain. Repeat with the second half of the batter and the sesame mixture. Do not over mix. Give the batter a final stir with a rubber spatula, to ensure a smooth batter. Pour into the mold. Bake for 30-40 minutes or until golden and an inserted toothpick comes out clean. Meanwhile, combine the sugar and lemon juice. Place in the microwave for 30 seconds to 1 minute, until the sugar is
dissolved and the mixture is slightly thickened. Once the cake has been removed from its mold, brush it with the glaze.

Recipe adapted from Cook’s Illustrated

SESAME ASPARAGUS AND BEEF SALAD

2 to 3 lbs. rib steak

4 to 6 cups sliced fresh asparagus (cut into bite sized pieces)

3 to 4 tablespoons soy sauce

2 to 3 tablespoons sesame oil

1 to 2 tablespoon rice vinegar

1/2 teaspoon grated ginger

3 tablespoons sesame seeds

4 green onions, sliced thin

Chopped romaine lettuce

3 shredded carrots

Red pepper flakes (optional)

Cook steak to desired doneness. Cool and cut into thin strips or bite sized pieces.

Cook the asparagus until it’s just crisp tender. Drain and cool. In a bowl combine
beef and asparagus and set it aside. In another bowl combine the soy sauce,
sesame oil, vinegar, ginger and green onions. Mix to combine. Pour the dressing
over beef and asparagus. Mix to coat. You can heat this up if you prefer a warm
salad. Place the chopped lettuce and shredded carrots on a serving platter and
spoon the beef and asparagus over the top. Sprinkle the top with sesame seeds
and red pepper if you’re using it and serve warm or at room temperature. Serves
6.

From my files, source unknown

Oodles of Noodles

When my son discovered that the money train AKA his parents credit card had left when he entered grad school he quickly discovered the joys of pasta, or more specifically, ramen noodles. Left to his own devices (and given his limited time to spend in the kitchen) this staple in his pantry would have been the entree of choice. I convinced him, though a little culinary magic, a few simple recipes and a $50 gift card to Kroger have to try a few different types of noodles to kick up his menu variety.

Created in China (not Italy as most people believe) noodles were an integral part of the Chinese diet from as early as 200 B.C There are several kinds of noodles in Chinese cuisine, mien noodles (egg), rice noodles, wheat noodles and bean noodles. In northern China,
wheat noodle are eaten more regularly than rice or rice noodles. Rice noodles are considered a southern Chinese staple. I told my son that while there were nice inexpensive “Americanized” alternatives to the Asian noodles (lets not forget Japan here) that the originals were actually tastier and more interesting.

The first noodle I introduced him to was the Soba noodle. A Soba noodle is made with wheat flour and buckwheat. It’s high in fiber and has a nutty full bodied flavor. The higher the buckwheat content the more expensive the noodle. Soba noodles are typically served in soups or with a plain with a dipping sauce. Less expensive alternative: whole wheat spaghetti or linguini.

He already knew about Ramen but for the uninformed, Ramen are thin and skinny curly dried egg noodles that are typically sold in an instant soup form. There is usually a packet of flavored instant soup powder in the package. My son has eaten it for years and has added veggies and left over chicken or turkey. There isn’t really a less expensive alternative as they are cheap cheap cheap but regular spaghetti noodles are pretty close.

Rice noodles are round or flat, thin and slightly translucent white noodles made from rice flour and water. They kinda have zero flavor of their own (just a great squishy texture) and they pair with just about any strong meat of fish flavor. You can substitute vermicelli, linguine, or fettuccine but it’s not really a close match.

Bean thread, cellophane or mung bean noodles are very thin noodles that are semi-transparent noodles made from the starch of mung beans. Bean threads become very slippery when cooked. Their subtle flavor is the perfect complement to any meat or fish dish. I would suggest rice noodles or vermicelli as a substitute but they are sort of a one of a kind noodle.

For most the tried and true method of cooking noodles is to boil the and then add them to the other ingredients, pour sauce over them or add ingredients to the pot they were cooked in. I really don’t have much to add to that for my column other than don’t over cook them and read the instructions on the package.

If possible try and buy fresh noodles as opposed to the dried variety. Fresh noodles should be soft but not limp, sticky, or brittle. Fresh will keep for 3 or 4 days in the refrigerator and for 1 month in the freezer. Dried noodles can be kept until just about the next ice age in a cool, dry, dark place.

One final “noodle note” those ‘chow mein’ found in most Chinese restaurants are an American invention so if you’re looking for “authentic” pass the up and get yourself the real stuff. For those of you that don’t eat shell fish you can always substitute chicken or fish.

SLEEPING DRAGON NOODLE SALAD

1/4 cup sesame oil

1 tablespoon hot sauce

2 1/2 tablespoons soy sauce

1 1/2 tablespoons lemon juice

2 1/2 tablespoons rice wine vinegar

2 1/2 tablespoons sugar

1/2 teaspoon kosher salt

zest of 1 lemon

3/4 cup thinly sliced green onions

2 carrots julienned

1/4 cup chopped celery

4 radishes julienned

2 cups shredded Chinese cabbage

4 packages ramen egg noodles, cooked, rinsed and drained

2 tablespoons black or toasted sesame seeds

 

In a large
salad bowl combine the sesame oil, hot sauce, soy sauce, lemon juice, vinegar,
sugar, lemon zest, and salt. Whisk to combine. Add the noodles and toss to
coat. Add shredded cabbage and toss to coat. Add the green onions, carrot,
celery and radishes. Toss to combine and top with sesame seeds before serving.
Serves 8.

 

SHRIMP NOODLE STIR FRY

2 teaspoon cornstarch

2 egg whites

1/3 to 1/2 lb shelled shrimp (raw) cut in half

3/4 lb noodles (any kind will work but I like soba noodle with this)

salt

3 tablespoons sesame oil

3 to 4 green onions cut into 1 inch pieces

2 tablespoons soy sauce

1/8 teaspoon ginger

1 1/2 tablespoon white wine

1 1/2 teaspoon sugar

1 teaspoon sesame oil

 

In a bowl mix the cornstarch and ginger with the egg white and whisk to combine. Add the shrimp and toss to coat. Set aside. Cook the noodles in boiling salted water for about 4 to 5 minutes. Drain and rinse under cold running water. Heat the 3 tablespoons sesame oil in a skillet. Add the green onion, and shrimp and stir fry for about 1 minute. Add the soy sauce, wine and sugar and mix to combine. Cook for about 1 minute. Add the noodles and mix to combine. Continue cooking for 2 to 3 minutes and just before you’re finished add 1 teaspoon sesame oil, cook
for 30 seconds, stirring constantly and serve. Serves then add the sesame seed oil just before serving. Serves 2 to 4

Modified from a recipe submitted by Carlie Smyth Chicago IL

 

HOT AND SPICEY PORTABELLA AND EDAMAME WITH NOODLES

For sauce

1/3 cup water

1/3 cup soy sauce

2 teaspoons Wasabi paste (this is hot, you can use less)

1 tablespoon brown sugar

1/4 cup oil

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

10 ounces portabella mushrooms, chopped into small pieces

8 cups shredded Napa cabbage

6 green onions, thinly sliced

8 to 9 ounces soba

1 cup frozen shelled edamame

3 tablespoons toasted sesame seeds

 

In a bowl combine the water, soy sauce, Wasabi and brown sugar and whisk until the sugar is dissolved. Set the sauce aside.  Heat the
oil in skillet then add the ginger and garlic and cook for about 30 seconds. Add the portabellas and saute, stirring frequently for 3 to 4 minutes. Reduce the heat and add cabbage and 2/3’s of the green onions (save a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 5 minutes. Add the sauce and simmer 2 minutes.

 

While cabbage is cooking, cook the soba and edamame together in a pasta pot of boiling salted water until the noodles are just tender, about 5 minutes. Drain the noodles and edamame in a colander and rinse with cool water. Place the noodles and edamame in a large bowl and add the vegetable mixture. Mix to combine. Serve sprinkled with remaining green onions and toasted sesame seeds.

 

BOTH SIDES BROWNED NOODLES

Kind of like a noodle pancake

1 pound fresh or dried egg noodles

2 tablespoon sesame oil

2 tablespoons peanut or vegetable oil (or more if needed)

In a large stock pot, add enough water to cover the noodles and bring the water to a boil. Add the noodles, stirring to separate. Cook until the noodles almost done, tender, but still firm. Drain and rinse thoroughly. Place the noodles back into the pot and add the sesame oil and toss to coat. In a frying pan or a wok, heat 2 tablespoons oil over a high heat. Add the noodles. Spread the noodles out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (6 to 8 minutes). Flip over and brown the other side. You can do this by placing a plate over the top of the pan, flipping the noodles out onto it and then sliding them back into the pan. You may need to add a little more oil to keep them from sticking. Cook on the second side until crispy, 4 to 5 more minutes. Remove the fried noodle pancake to a serving plate.  Cut into wedges and serve with stir fried vegetables or grilled meat. Serves 4 to 6.

 

Submitted byTony Easteron River GroveIL

WARM GINGER AND PEANUT NOODLE SALAD

1/4 cup peanut butter

1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon fresh lime juice

1 1/2 teaspoons sesame oil

1 teaspoon wasabi

2 teaspoons minced garlic

1/2 teaspoon ginger

1/4 teaspoon salt

1/2 pound uncooked angle hair pasta or linguini

1 1/2 cups shredded carrot

1/3 to 1/2 pound snow peas, trimmed and halved crosswise

1 cup thin strips red or yellow bell pepper

3/4 cup thinly sliced green onions

1 can sliced water chestnuts

1/2 to 3/4 cup honey roasted peanuts

 

In a large
bowl combine the peanut butter, soy sauce, vinegar, lime juice, sesame oil,
Wasabi and garlic. Whisk to combine and set aside. Cook the pasta according to
the directions on the box. When the noodles are al dente (still a little
crunchy) turn off the heat and add the carrot and snow peas. Let the mixture
sit for 2 minutes then drain, saving 1/4 cup of the liquid. Add the drained
pasta and noodles to the salad dressing in the salad bowl. Toss to coat. Add
the bell pepper, water chestnuts and onions. Toss to coat. Add the pasta water
and toss to coat. Sprinkle the honey roasted peanuts on top and serve warm.
Serves 4. This recipe can be doubled or tripled

 

SPICY CASHEW NOODLE SALAD

8 oz dried linguini, spaghetti, or soba noodles

2 cups broccoli florets cut small

1/4 pound pea pods, sliced in 1/3’s

1 carrot, peeled, julienned

1/2 red onion chopped fine

3 tablespoons sesame oil

2 to 3 teaspoons minced garlic

1 tablespoon minced fresh ginger

2 tablespoon soy sauce

3 tablespoons lime juice (fresh is best)

1/8 teaspoon cayenne

1/2 teaspoon paprika

2 tablespoon chopped fresh basil

3 green onions, sliced

1 large tomato seeded and chopped

1/2 cup red pepper, julienned

1 cup toasted cashews

 

Cook noodles according to package directions. Drain, rinse and drain again and then set it
aside. Steam the broccoli, pea pods, and carrots for about 2 minutes, making
sure they are still crisp. Rinse them in cold water and set them aside. Heat 1
tablespoon of the sesame oil in a frying pan, add onion, ginger and garlic and
saute for 2 to 3 minutes until just soft. Add the green onions, tomato and red
pepper. Mix to combine and cook for about 2 minutes. In a bowl combine the lime
juice, remaining 2 tablespoons sesame oil, soy sauce. Add the sauteed onion
mixture to the sauce and mix to combine. Add the noodles and steamed vegetables
to the sauce. Toss to coat the pasta. Refrigerate for at least 1 hour before
serving. Great at room temperature or served cold. Before serving sprinkle the
pine nuts on the top. Serves 6.

 

SALSA SHRIMP AND NOODLE SOUP

1 lb shrimp, peeled and divined

1 tablespoon lemon juice

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

1/8 teaspoon black pepper

5 cups water

2 packages  flavored Ramen Noodles (use 1 packet of seasoning)

2 cups salsa

1 15 oz can black beans rinsed and drained

1 can corn

1 green onion thinly sliced

 

In a medium bowl combine the lemon juice chili powder, cumin, and pepper. Mix to combine
and add the shrimp. Toss to coat and let sit for 1/2 hour. In a large sauce pan
bring water to boil, stir in 1 ramen flavor packet, break the ramen noodles
into pieces and add them to the saucepan. Bring the liquid to a boil cook for 1
minute. Add shrimp, salsa, beans, corn, and green onion and then reduce the
soup to a simmer. Cook for 5 to 7 minutes or until the shrimp turns pink.
Serves 4.

 

Submitted by Lenore Hentz Trenton NJ

 

ASPARAGUS AND NOODLE STIR FRY

3 oz. pkg. oriental or shrimp flavor ramen noodle soup mix

1 tablespoon sesame oil

1 lb. asparagus, cut into 1″ pieces

1 red bell pepper, cut into strips

1 red onion chopped

2 teaspoons minced garlic

1 lb. sea scallops cut in half or talapia cut into pieces

1 tablespoon soy sauce

2 tablespoon lemon juice

1 teaspoon sesame oil

1/8 teaspoon hot pepper sauce

Cook and drain ramen noodles as directed on the package and set them aside. Heat 1 tablespoon sesame oil in wok or large skillet. Add the asparagus, bell pepper, onion and garlic. Stir fry for 2 to 3 minutes or until the vegetables are crisp-tender. Add the scallops and stir-fry until they are white and firm. Add the ramen seasoning packet, soy sauce, lemon juice, 1 teaspoon sesame oil and hot sauce and stir into scallop mixture. Stir in the cooked noodles. Cook for 3 or 4 minutes until everything is hot throughout. Serves 4 to 6.

Modified from about.com

 

 

Perfect Pot Pie

SLICE OF LIFE BY EILEEN GOLTZ

The phrase “it’s as easy as pie” to make is one that readily comes to mind whenever I’m in the mood to make pot pies. Surprisingly the mood seems to strike whenever I have leftovers that don’t seem to be just quite enough to make a full meal all by themselves. The light bulb in my head (the one that looks eerily like the one in my fridge) goes on and the word balloon appears and it blinks, pot pie, pot pie, pot pie.
Recipes for pot pie cooking methods date back to the Middle Ages in Europe, and were brought to America along with all the other hand me down recipes our ancestors had in their own personal cookbooks. Simply put, a pot pie is a savory meat or vegetable stew/thick soup cooked in a single or double crusted pan depending on your personal preference and your geological frame of reference. A lot of recipes from south of the Mason Dixon line have  a biscuit type of crust and those from those Yankee states are more apt to use pastry dough or puff pastry. Those that originated in other countries use potatoes or barley or even rice in the crusts. It just goes to show you that even though cooks all over the world may have a different set of staples in the house we know what to do with them when it comes to making the best of leftovers.
. The following recipes include several that I’ve made for years and years and more years and have absolutely no idea where the original recipe came from and the rest have been sent to me by readers who love pot pies as much as I do. .So, even if you’re ordinarily a the kind of cook that burns water, making a pot pie will raise your confidence level 10 fold and your standing as the best cook in the world for turning leftovers into a spectacular meal 100 fold.

REMINDS ME OF MARSHALL FIELDS CHICKEN POT PIES

2 sheets puff pastry dough, thawed
3 tablespoons butter
1/4 cup flour
2 cups chicken broth
Salt and pepper to taste
Pinch of thyme
12 ounces cooked chicken meat, cut into strips
1 onion, minced
1/2 cup peas, if frozen, thawed
1/2 cup diced cooked carrot
1/2 cup chopped celery
1/2 cup chopped red pepper

Preheat oven to 450. Grease a 9×13 baking pan and place on sheet of the dough on the bottom and up the sides of the pan. Press to push it slightly up the sides of the pan. set it aside. In a sauce pan melt the butter and then stir in the flour. Cook, whisking until the flour is incorporated into the butter and then add the broth and whisk until the mixture is smooth. Increase the heat and bring the mixture to a boil and cook for 1 to 2 minutes until the mixture is thickened. Add the pinch of thyme and salt and pepper to taste. Mix to combine.  Add chicken, peas, onions, celery and carrot and mix to combine and pour the mixture into the prepared pan over the dough. Top with the second piece of puff pastry dough making sure to tuck the edges into the pan and connecting it with the bottom dough if possible. Bake for approx 25 minutes until the top has puffed up and is golden brown. Cool 5 minutes and serve. Serves 4 to 6.

RICE AND CHICKEN POT PIE

2 tablespoons butter
1 large onion, chopped
2 teaspoons minced garlic
3/4 teaspoon dried thyme
1/2 teaspoon sage
1/4 teaspoon black pepper
1/3 cup flour
2 cans (14 1/2-ounce) chicken broth
1 package (16-oz) mixed frozen vegetables
3 cups cooked rice
2 cups cooked chopped chicken
1/2 cup chopped fresh parsley
1 1/2 cup baking mix
3/4 cup buttermilk
1/2 cup finely chopped green onions

Heat butter in skillet  and add onion, garlic, thyme, sage and pepper. Cook, stirring constantly for about 5 minutes until onion is tender. Add flour, cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens.

Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2-1/2-quart casserole. (May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.)

Combine baking mix, buttermilk and green onions in medium bowl. Gently stir, just until dough comes together. Form dough into 9-inch long log on lightly floured surface; cut crosswise into 6-1/2-inch rounds. (Or roll out dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters.)

Top casserole with biscuits, spacing evenly. Bake in 425-degree oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.

Modified from cdkitchen.com

MASHED POTATO TURKEY POT PIE

1 tablespoon oil
2 pounds ground turkey
1 onion, chopped
3 stalks celery, diced
1 red pepper diced
1 teaspoon poultry seasoning
3 (16 oz.) cans cream style corn
8 white potatoes, cooked and mashed
Butter or margarine
Panko bread crumbs

Preheat oven to 325. In a skillet sauté the onion, celery and red pepper together in the oil. Cook for 2 to 3 minutes and then add the turkey. Cook until turkey is no longer pink.  Drain any liquid, add the poultry seasoning, mix to combine and put the mixture in a 9X13 casserole dish. Pour the creamed corn over the mixture and top with the mashed potatoes. Place small pieces dabs of butter or margarine on the potatoes. Cover and bake for 20 minutes. Uncover and sprinkle the breadcrumbs over the top. Bake an additional 10 minutes and serve. Serves 6 to 8.

Submitted by Audry Snarling

VEGGIE POT PIE

1 tablespoon oil
2 teaspoons minced garlic
2 onions, diced
1 green or red pepper, diced
3 to 4 carrots, peeled and diced
3 or 4 yellow or zucchini squashed, diced
15 ounces can vegetarian chili (you can use the stuff with meat if you like)
1 cup shredded pepper jack cheese
6 ounces box cornbread mix (or your favorite recipe)
salsa and sour cream

Preheat oven to 375. Prepare the corn bread mix and set it aside. Grease a 9×13 baking pan and set aside. In a large skillet sauté the garlic in the oil for about 1 minute and then add the onion, green pepper, carrots, and zucchini; cook 10 to 15 minutes or until vegetables are tender but not mushy. Stir in the chili, mix to combine and then spoon the mixture spread into the prepared pan. Sprinkle the top with the cheese. Spread the corn bread mixture over the top of the cheese. Bake for 20 minutes or until the cornbread is golden brown.  Let sit for 3 to 5 minutes then serve. Serves 6

SWEET POTATO POT PIE

3 tablespoons   olive oil
1 onion, chopped
3 teaspoon minced garlic
3 cups fresh sweet potatoes, peeled and diced into small  pieces
1/2 teaspoon salt or more to taste
1 jalapeno pepper, minced
1 cup corn kernels, fresh or frozen
2 cups milk
2 tablespoons cornstarch
1 sheet puff pastry dough, thawed
1 egg mixed
Poppy or sesame seeds

Preheat oven to 400 degrees. In a large skillet sauté the onion, jalapeno, garlic and, sweet potatoes in the oil. Cook, stirring occasionally, for about 10 minutes, or until the potatoes are tender. Stir in the corn.

In a small bowl whisk together the milk and cornstarch, then pour the mixture into the sweet potato mixture. Bring the mixture to bring to a boil, stirring constantly, and cook until the liquid starts to thicken, about 2 minutes. Remove the mixture from heat and season to taste with salt and pepper. Pour the mixture into a 9X13 pan and then gently lay a sheet of the puff pastry dough on top pushing the edges in to the mixture around the side of the pan.  Brush the top of the dough with the beaten egg and then sprinkle the top with sesame or poppy seeds. Using a sharp knife, cut a few slits in the top of the crust (you can make a design) to let the steam vent. Place the casserole on a cookie sheet with sides just in case it bubbles over. Bake about 15 to 20 minutes until the top is golden. Serves 4 for dinner 6 for lunch

Note: you can use canned sweet potatoes but don’t saute them with the other vegetables, add them with the corn.

HONEY DIJON MUSTARD POT PIE

1 cup chicken broth
2 tablespoons oil
1 lb chicken breasts, no bones or skin
1/4 cup soy sauce
1 1/2 tablespoons cornstarch
1 cup diced carrots
1 cup peas, frozen or canned
2 ready make pie crusts, defrosted
1 tablespoon Dijon mustard
5 tablespoons honey
2 teaspoons parsley
1 teaspoon minced garlic
1/4 cup minced onion
Water, as needed
Salt and pepper to taste

Preheat the oven to 425. Marinate the chicken in the soy sauce for about 10 minutes then drain. In a skillet sauté the garlic and onions in the oil. Cook until they just start to wilt and are still firm. Add the chicken and cook until the chicken is done through. Add the honey, carrots, broth, parsley, salt, pepper and mustard. Mix to combine and cook on a low heat. In a small bowl combine the cornstarch and enough water to make paste. Bring the chicken mixture to a boil and add the cornstarch mixture, stirring constantly as you add it. Cook until the liquid starts to thicken. You can make more of the cornstarch mixture and add it if the liquid to too runny. Spoon the chicken  mixture into one of the pie shell and then top it with the other crust. Cut a few slits in the top so steam can escape while it bakes. Cook for 15 minutes, then turn the oven down to 350 degrees F and bake for another half an hour or until the crust is golden brown and the pie is hot. Serve immediately with vegetables and mashed potatoes. Serves 4 to 6.

Spectacular Acorn Squash Recipes

 

They’re everywhere you look these days. Green and round-ish they kinda look like alien pod people could erupt from them at
any moment. But wait, don’t be alarmed, it’s just that acorn squash are in season and they’re affordable, available and just waiting for you to take them home.  These green and orange/gold and hard squash are, in my cookbook, the best squash to cook to bring fall flavor
to your table. They are chock full of vitamins and beta carotene and lend themselves to sweet and savory dishes with equal aplomb. As far as I can tell their only drawback is that they can be insanely difficult to peel. That issue aside, they’re yummy delicious and oh so good for you.

Acorn squash available from August through March; however, they are at their best from October to November when they are
actually in season. To peel the raw acorn squash you gotta have muscles, good knife, a ton of patients and quite possibly a few band-aids. Personally, I prefer to roast the squash, cool it and then scoop out the good stuff. Some people prefer to steam it but roasting or baking it seems to give most recipes the maximum burst of flavor.

Acorn squash along with other members of the winter squash family (denoted by their hard protective skins) can, for the most part, can be used interchangeably. Acorn squash are cheap right now and it is so satisfying and versatile that you have no excuse not to try these hearty recipes.

 

ACORN SQUASH WITH BLACK BEANS AND QUINOA

 

3 medium acorn squash, halved and seeded

2 tablespoons brown sugar

1 tablespoon margarine, melted

2 tablespoons olive oil

2 teaspoons minced garlic

2 stalks celery, chopped

2 carrots, chopped

2 cups canned black beans, rinsed and drained

1 cup raisins

1 cup uncooked quinoa

2 cups chicken or vegetable broth

1 1/2 tablespoons ground cumin

Salt and pepper to taste

6 teaspoons shredded cheddar cheese, optional

Preheat oven to 350. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Remove the squash from the oven. While the squash is baking, heat the olive oil in a skillet. Add the garlic, celery, and carrots and cook 4 to 5 minutes. Add the black beans and raisins and continue to cook and stir until vegetables are tender. Remove from the heat and set the mixture aside. In a saucepan boil the broth and add the quinoa. Reduce the heat to low and cook for 15 to 20 minutes until quinoa is done according to the directions
on the package. Add the cumin, salt, and pepper to the quinoa and mix to combine. Add the vegetable mixture to the quinoa and mix to combine. Mound each squash half with the quinoa mixture and sprinkle the top with the cheddar cheese, if using. Return the squash to the oven and heat for 5 to 10 minutes or until the cheese is melted. Serve immediately. Serves 6.

 

ITALIAN SAUSAGE STUFFED SQUASH

 

3 acorn squash

1 tablespoon butter or margarine

1/2 cup bell pepper, diced

3 green onion, thinly sliced

1 1/2 pound mild Italian sausage

2 teaspoons minced garlic

3 stalks celery, diced

1 teaspoon ground pepper or to taste

salt to taste

2/3 cup maple syrup

 

Preheat oven to 400. Cut both ends off of the squash and then cut it in half width wise and scoop out the seeds. Cut each half into 2 inch rounds for a total of 12 ring slices.  Arrange squash rings in single layer on a foil lined rimmed cookie sheet.

Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper,garlic, celery and green onion. Saute until tender, 4 to 5 minutes. Place the vegetables in a large bowl and let cool for about 15 minutes. Add the sausage, pepper and salt. Divide mixture into 12 portions and mound mixture in center of squash rings. Brush sausage and squash with half of syrup. Bake 15 minutes. Brush with remaining syrup and bake until squash are tender and sausage is cooked through, about 25 minutes. Makes 12.

 

ACORN SQUASH WITH CORN SOUFFLE

 

2 acorn squash, cut in half lengthwise and seeded

1 tablespoon olive oil

1 cup milk or half and half

2 eggs

1/2 cup to 1 cup corn kernels (fresh is best)

1/3 cup chopped red onion

Pinch of nutmeg

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1/3 cup grated cheddar cheese

2 to 3 green onions, sliced thin

 

Preheat the oven to 375.  Cut a small slice off the bottom of the squash to make sure it sits level. Make sure not to cut all
the way through so that the filling won’t run out. Brush the inside of the squash with oil. Place cut side up on a baking sheet. Cover the squash with foil and bake for 20 minutes. Remove the foil and bake an additional 20 minutes.

 

While the squash is baking, in a bowl combine the milk, eggs, corn, the red onion, nutmeg, and salt. When the squash is cooked fill each of the squash halves about 3/4 full with the corn mixture. Continue baking uncovered for another 30 to 40 minutes. Done time will depend on how big the squash is and if the soufflé is set. When you feel that everything is done sprinkle the cheese on the top and put it under the broiler for a minute or two to melt the cheese and make it bubbly. Watch it carefully so it doesn’t burn. To serve place on a platter and sprinkle the top with the green onion. Serves 4. This recipe can be doubled. You may have extra filling. Just grease a glass baking dish, pour it
in and bake until it’s set. About 30 min.

 

Submitted by Cary Whiteside NY NY

ROASTED ACORN SQUASH AND APPLE SOUP

 

2 acorn squash, seeded and cut in large pieces

6 cups apple cider

2 cups chicken or vegetable broth

2 tablespoons honey

Salt and pepper to taste

Slices of granny smith apples dipped in apple cider

1/2 cup toasted pecan pieces

 

Preheat oven to 400.  Place the squash in a stock pot. Drizzle honey over the halves. Pour apple cider and stock over the squash.
Cover and bring to a boil. Reduce to a simmer and then cook for about 45 minutes to an hour until the squash is tender.  Remove the squash pieces and let them cool. Scoop out the flesh of the squash and put it in a food processor or blender and puree it with some of the broth.  Continue
the process until all the squash is pureed and everything is returned to the stock pot. You can strain this at this point but I never do. You can adjust the consistency with stock or cider depending on your preference. Season with salt and pepper. Serve hot with a dollop of cinnamon sour cream a few toasted pecan pieces and a slice of apple in each bowl. Serves 6. This recipe can be doubled.

 

Cinnamon Sour Cream

1/2 cup sour cream

1 teaspoon cinnamon

 

In a small bowl combine the sour cream and cinnamon and mix to combine.

 

SQUASHED SOUP

1 acorn squash, seeded and sliced but not peeled

1 large butternut squash, seeded and sliced but not peeled

2 zucchini cut into chunks

1/2 cup chopped sweet onion

1 tablespoon minced garlic

1/2 teaspoon curry

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon white pepper

salt to taste

olive oil and butter

1 to 2 cups chicken or vegetable stock

 

Preheat the oven to 375. Drizzle olive oil on a sheet pan and place pats of butter underneath the squash slices on the pan, placing the acorn and butternut squash flesh side down.  Cook it all for about 30 minutes or until it begins to soften. Add the minced garlic to the bottom of
the pan and cook an additional 10 to 15 minutes. Let the squash to cool to room temperature. In a stock pot combine the broth with the zucchini and onion and cook at a low boil until the onions and zucchini are soft. When the acorn and butternut squash is cool enough to handle scoop the flesh into a food processor or blender. Add the broth and vegetables and process until you’ve got a nice not too thick not too runny consistency. You will need to do this in batches. Place everything back in the stock pot and season with curry, cinnamon, nutmeg and salt and pepper. Mix to combine and cook for an addition 2 to 3 minutes until everything is hot. Serves 6 to 8.

 

Submitted by Marsha Parker Oaklawn IL

 

SQUASH STEW

3 tablespoons olive oil

1 to 2 large onions, chopped

2 to 3 teaspoons minced garlic

1 large acorn squash, peeled and chunked

1 1/2 cups (about 1/2 pound) green beans cut in half

1 green bell pepper, chopped

1 cup corn (fresh or frozen)

2 tomatoes, diced

1 cup vegetable or chicken broth

1/2 cup barley

1/2 tablespoon rice wine vinegar

Salt and black pepper, to taste

 

Heat the oil in a large skillet. Add the onion and garlic and saute for a few minutes, until onion begins to become translucent. Add the squash chunks, green beans, and chile and saute for another 4 or 5 minutes. Add the corn, barley tomatoes, broth, and vinegar. Cover and reduce the heat to simmer. Cook for 30 or 40 minutes, until squash and green beans are tender and the barley is cooked. You may need to add a
little more liquid if this is cooking up too quickly and is too thick. This can be served over a baked potato. Serves 6.

 

WILD RICE AND ACORN SQUASH TOPPED WITH ROASTED VEGETABLES

 

1 tablespoon olive oil

1 teaspoon maple syrup

1 teaspoon soy sauce

1/4 teaspoon cinnamon

2 medium acorn squash, quartered and seeded

 

1/2 cup toasted pine nuts

11/2 cups wild rice mix

1 tablespoon olive oil

1 small red onion, diced

2 teaspoons minced garlic, minced

 

Roasted Vegetables

2 tablespoons olive oil

1 tablespoon sugar

1 medium eggplant, cut into chunks (1½ cups)

2 cups baby carrots

2 cups sugar snap peas

1/3 cup chopped fresh parsley

Cranberry sauce for garnish, optional

 

To make acorn squash: Preheat oven to 350. Coat baking sheet
with cooking spray, or line with parchment paper. Whisk together olive oil,
maple syrup, soy sauce, cinnamon, and 2 tablespoons of water in small bowl.
Brush inside and edges of acorn squash wedges; place on prepared baking sheet.
Bake 30 to 40 minutes, or until squash is soft enough to prick with tip of
knife. Keep warm.

 

Cook the rice according to package directions and then set
it aside. Heat the olive oil in large skillet over medium heat. Sauté the onion
and garlic for 3 to 5 minutes, or until soft. Stir in the cooked rice and pine
nuts, and season with salt and pepper. Keep warm.

 

To make roasted vegetables: Heat olive oil in Dutch oven or
large saucepan over medium heat. Saute the eggplant in oil 10 minutes, or until
softened. Add carrots and sugar and sauté 5 minutes more, or until carrots
begin to brown. Add 2 cups water, cover, and steam vegetables 10 to 15 minutes,
or until soft. Add snap peas, and steam 2 to 3 minutes more. Season with salt
and pepper.

 

To serve: Place 1 Acorn Squash wedge on each plate. Spoon
the rice mixture into center of each squash quarter, and top it with the vegetables.
Sprinkle the top with the chopped parsley, and add a dollop of cranberry sauce,
if desired. Serves 6 to 8.

 

Modified
from vegetarinantimes.com

Krazy Kool Kale

            These days we see superheroes everywhere. From the big screen action figures like Green Lantern, Thor and Harry Potter to the billionaires like Gates, Buffet and Zuckerberg pledging to give away their personal bounty to worthy and noble causes. While taking the global view is fine for an evening’s entertainment or the news when you want to be a superhero in your own home you need to start serving what I like to call “super foods”.

            In my perfect world, chocolate would be front and center as the number one super food. Alas, while dark chocolate is really good for you, a better choice for the top spot would be kale. Ok, stop laughing and scratching you head and let me explain exactly why, even if you have no idea what kale is, you should start utilizing kale in your diet ASAP.

Kale (AKA borecole)  is veggie that belongs to the Brassica family (which includes Brussel sprouts, broccoli and collards is related to cabbage (a second cousin once removed) and is currently being touted  as one of the primer healthy vegetables on the planet.  A leafy green plant, kale is available in curly, ornamental, or dino varieties and comes in a variety of colors from deep green to purple to deep red.

In addition to being “burdened” with an abundance of calcium, vitamins A, C, K, E, copper, potassium, iron, manganese, and phosphorus kale is a fiber rich food as well as a low-glycemic food which is great to add to your diet when trying to lose weight. Kale and collards are very similar and they both are like cabbages in that they can because, for lack of a better phrase, be flatulence producing,  so be warned.

I always say it’s best to eat your veggies, fresh and raw so utilizing kale in salads is always a good choice. However, I will concede that kale has a very distinctive, slightly bitter taste in its raw state so most people prefer the taste of kale when it’s been cooked slightly. While you do lose some of the nutrients and benefits it’s not enough to forsake the gains. You should look for firm, deeply colored leaves with firm stems. Smaller leaves tend to be milder in flavor and taste. To store your kale keep it unwashed, in an air-tight container. It should last for up to a week in the refrigerator.

If you want to keep the cooking simple I suggest you do I like do and just lightly saute the kale with garlic and olive oil and add pine nuts and lemon juice or balsamic vinegar. You can also steam your kale for to five minutes and use it as substitute it for spinach.

Or, if you’re feeling just a tab bit adventurous yet want to keep your recipes user friend, tasty and “healthy” I suggest the following recipes. Trust me; your family will never guess they’re actually eating something that’s good for them.

 

BEAN AND KALE SOUP (meat or pareve)

 

1 bunch kale, trimmed

1 onion, minced

1 teaspoon kosher salt, plus additional to taste

2 teaspoons soy sauce

1/4 teaspoon fresh rosemary leaves or dried

1/3 cup olive oil

2 teaspoons minced garlic

1 cup cooked small white beans or drained and rinsed canned beans

4 cups chicken or vegetable stock

freshly ground black pepper, to taste

1/2 cup small shell macaroni

freshly grated Parmesan cheese, for serving (optional if using vegetable broth)

 

In a medium saucepan, simmer the kale with 1/2 cup water and the salt until tender, about 5 minutes. Drain the kale, reserving any liquid that remains. Coarsely chop the kale. In the saucepan, stir together the oil, onion and garlic and saute, stirring frequently, until the garlic and onion are light gold in color, about 8 to 10 minutes. Stir in the soy sauce and rosemary. Cook, stirring for 1 minute.  Stir in the kale and cook for 2 to 3 minutes, stirring to combine coat. Add in the beans, mix to combine and cook for an additional 3 minutes. Add the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary. You can serve it with Parmesan cheese as a topping at the table if the soup is pareve. Serves 4. This recipe can be doubled.

 

Modified from: Soup: A Way of Life by Barbara Kafka

 

WILD RICE WITH KALE, TOMATOES AND ALMONDS (pareve or meat)

 

1 cup wild rice

2 cups water or broth

1 teaspoon salt

2 teaspoons minced garlic

1/4 cup minced onion

2 tablespoons olive oil

2 14-ounce cans plum tomatoes, drained, seeded, and chopped

3 to 4 cups finely chopped rinsed kale leaves

1/2 to 1 cup toasted almonds

 

In a  saucepan bring 2 cups water to a boil, add the rice and salt, cover and cook  over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender. In a heavy skillet saute the garlic and onion in the oil stirring constantly, until soft and golden. Add the tomatoes and kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale is just wilted and tender. Place the rice in the serving bowl and add the kale mixture. Mix to combine and season with salt and pepper to taste and top with toasted almonds. Serves 6 to 8.

 

Modified, Submitted by Katie Marscaroni, Chicago

 

KALE PASTA SALAD WITH PISTACHIO DRESSING (pareve)

 

8 ounces angel hair pasta (you can use whole wheat spaghetti) broken into 2 inch pieces

1 cup pistachios, toasted

1 tablespoon minced garlic, smashed and chopped

1/4 teaspoon kosher salt

1/4 cup olive oil

2 tablespoons rice wine vinegar

1 large bunch of kale chopped into bite-sized pieces

1 cup dried cranberries or cherries

 

In the bowl of a food processor or blender combine 1/2 cup pistachios, garlic, salt, olive oil, rice wine vinegar and process to combine. Set it aside. Bring a large pot of water (with about 1/2 tablespoon of salt) to a boil. Add the pasta and cook al dente.  Just before the pasta is done add the kale and let cook for about 20 seconds then immediately drain the pasta and kale into a colander and rinse it with cold water. Drain well, using paper towels to soak up any excess water. Place the mixture into a serving bowl and add about 1/3 of the dressing.  Toss to coat.  You can refrigerate the salad at this point and finish just before serving if you like. To finish add half the cranberries and 1/2 the remaining pistachios. Toss to combine.  Season with salt and pepper to taste and sprinkle the remaining   cranberries and pistachios on top. Drizzle the remaining dressing over the top and serve.

 

CHICKPEA AND KALE BULGUR STEW (pareve or meat)

 

1 large onion, chopped

2 teaspoons olive oil

1/2 teaspoon kosher salt

1 teaspoon sugar

2/3 cup uncooked bulgur

1 14-ounce can of chickpeas, drained and rinsed

4 1/2 cups chicken or vegetable stock

1/2 cup orange juice

1 1/2 cup cauliflower, trimmed into small trees

3 carrots, peeled and sliced into thin rounds

3 stalks celery, cut into chunks

2 cup kale, de-stemmed and cut into thin slices

olive oil

1 small red onion, chopped for garnish

 

In a soup pot over medium-high heat saute the onion in the olive oil for a minute  then add the sugar and salt and cook for 1 more minute until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the mixture to a simmer. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower, carrots, celery and the kale and then simmer another 4 to 5 minutes or until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of olive oil and red onions. Serves 4 to 6.

 

Modified from cookbook101.com

 

CHICKEN KALE AND WHITE BEAN SOUP (pareve or meat)

 

2 boneless skinless chicken breast, cut into bite size pieces

4 tablespoons olive oil
1 cup diced onion
1 tablespoon minced garlic
4 cups vegetable or chicken broth
4 cups packed chopped kale
1 (14.5-ounce) can Italian-style diced tomatoes
1 (14.5-ounce) can cannellini beans, drained and rinsed
2  large carrots, peeled and sliced

3 stalks celery, diced

In a large saucepan, heat olive oil over medium heat. Add the chicken and onion and cook 4 to 5 minutes stirring constantly. Add the garlic and cook 2 minutes longer. Add broth, kale, tomatoes, celery and carrots and stir to combine. Cover and cook 5 minutes or until kale is tender. Add the beans and cook an additional 4 to 5 minutes until the beans are hot. Serve immediately. Serves 4

SUPER SIMPLE KALE SALAD (pareve)

 

1 head kale, shredded

1 cup chunky salsa (I use mango salsa)

2 avocados, diced

2 to 3 tablespoons olive oil

1 to 2 tablespoons lemon or lime juice

1/2 teaspoon kosher salt or to taste

1/8 teaspoon cayenne or black pepper

1 cup raisins or dried cranberries

1/2 cup pine nuts or almonds

2 tablespoons sesame seeds

 

In large salad bowl combine all ingredients together and toss to combine. Serves 6

 

© Eileen Goltz kale11a

 

Reinventing the Slider or Thank You White Castle

             

Ever hear of a guy named Walter Anderson? Well, he’s the culinary genius who gave us White Castle and the world famous concept of the slider (they call it a slyder, just so we’re clear here). Thanks to good ole Walt, we can all chow down on lots of teeny tiny burgers and call ourselves gourmets. While my youth was spent gobbling down those 2 ½ in square mouthfuls of ground beef and onions my adult years have seen me take my fascination with these burger babies to a whole new level.

This mini teeny tiny burgers craze has been sweeping low and high eating establishments for years now and I’ve taken it upon myself to sample quite a few of the more outlandish ones. Sliders are smaller than the super sized fast food staples we’ve grown accustomed to but small in size doesn’t mean it has to be small in the flavor department. Your sliders don’t have to be limited to beef they can be a reinvented by using chicken, or fish or even veggies.

If sliders are guilty pleasures then lock me up and throw away the key. Better yet, put me in the kitchen with these following recipes and sentence me to a life time of eating these delicious treats.

 Note: The best way to assemble and serve your sliders is to place all the sliced rolls (toasted if you prefer them that way) on a platter and  top each bottom, in an assembly line fashion with the lettuce, tomatoes, dressing, ketchup, mayo or mustard you’re using.

 

MUSHROOM AND BEEF SLIDERS

 

3 pounds ground beef

salt and pepper to taste

1 tablespoon margarine

1 tablespoon olive oil

1 lb sliced mushrooms (your choice but I like to use at least 2 different kinds)

1 red onion diced

2 tablespoons white wine

Dijon mustard and mayonnaise to taste

12 dinner rolls

 

Melt margarine and olive oil in large sauté pan. Add the mushrooms, onion and wine and sauté just until the mushrooms and onions are soft, season with salt and pepper to taste. Set the vegetables aside. In a bowl combine the ground beef, salt, and pepper in bowl, divide the meat into 4 ounces patties. You can cook them on a grill or in a grill pan. Toast the buns slightly and spread the mayonnaise and Dijon mustard on them.  Place beef patty on bottom bun and spoon the mushroom and onion mixture over the patty and top with the remaining bun.  Makes 12.

 

Submitted by Art Rostburn Trenton NJ

 

HOT LOX SLIDERS

 

1 lb lox (smoked salmon)

4 green onions, minced

2 tablespoons fresh minced dill

1 tablespoon lemon juice

3 tablespoons Dijon mustard

1 tablespoon olive oil

pepper

1 egg

3 to 4 tablespoon breadcrumbs

2 to 3 tablespoons olive oil

8 small dinner rolls, toasted

8 slices cucumber

8 slices of avocado 

 

Place the lox in the bowl of a food processor and pulse a few times to get smallish pieces. Be careful not to make it a puree. Place the minced lox in a bowl and add the, egg, bread crumbs, green onions, dill, and lemon juice, mustard and olive oil. Season with pepper. Form the mixture into 8 small patties. Heat 2 tablespoons of olive oil in a skillet and lightly sear both sides of the patty and immediately place it on the bottom half of toasted roll. Top with a cucumber and avocado slice and place the top on top. Makes 8

 

CARAMELIZED ONION TURKEY SLIDERS

 

Onions:

2 teaspoons olive oil

1 large sweet onion, thinly sliced

Pinch salt and pepper

2 teaspoon sugar

1/3 cup of your favorite BBQ sauce

 

Burger:

1 lb ground turkey

2 teaspoon olive oil

1 celery stalk, finely chopped

2 green onions, finely chopped

1 tablespoon Tabasco sauce

1 tsp smoked paprika

1/4 cup mayonnaise

salt and pepper

8 rolls

 

Heat 2 teaspoons of olive oil in a skillet. Saute the celery and green onion and season with salt and pepper. Cook until slightly soft, about 6 to 8 minutes. Set the mixture aside.

 

In the same skillet, heat 2 more teaspoons olive oil. When oil is hot saute the onions with the sugar and season with salt and pepper and cook. Saute about 15 20 minutes until the onions are golden, stir occasionally.

 

In a bowl combine the ground turkey, Tabasco sauce, smoked paprika, mayonnaise and cooked onion and celery mixture. Season with salt and pepper. Gently combine the ingredients. Make 8 small patties. Either spray a skillet with non stick spray or heat 1 tablespoon olive oil in the skillet. Cook until the bottoms are just turning brown, about 4 minutes. Flip the burgers, baste with bbq sauce and cook 4 more minutes. Flip once again, baste it with the bbq sauce and cook for 2 or 3 more minutes. Place patty in bun and top with caramelized onions. Makes 8.

 

LAMB SLIDERS WITH MOCK YOGURT SAUCE

 

Sauce:

1/2 cup mock yogurt

1/2 tablespoon minced garlic

3 tablespoons grated cucumber

1 tablespoon olive oil

2 teaspoons fresh lemon juice

1 tablespoon chopped fresh parsley

1/2 teaspoon black pepper

salt to taste

 

Burgers:

1 1/2 pound lean ground lamb

2 tablespoons minced garlic

2 tsp salt

2 teaspoons cracked black pepper

1 tablespoon olive oil

8 to 10 small rolls, split (mini sandwich rolls or small dinner rolls work great)

Preparation:

 

To make the sauce: In a small bowl, combine  the mock yogurt, garlic, cucumber, olive oil, lemon juice, parsley, pepper and salt. Refrigerate until ready to use.

 

To make the lamb burgers: In a large bowl, combine all the ingredients except the oil. Form the mixture into 8 to 10 small, thin patties. Heat a skillet (cast iron is good to use) over high heat and brush with oil. Add the lamb burgers and cook for about 2-3 minutes on each side for medium.

 

Lightly toast the rolls, then place a lamb burger in each and top with the sauce. Makes 8 to 10.

 

Modified from epicurious

 

CHICKEN AND VEGGIE SLIDERS

 

1 tablespoon olive oil

1 green bell pepper, chopped

1/2 medium red onion, chopped

2 cloves garlic, chopped

2 boneless skinless chicken breasts

1/2 cup barbecue sauce

1/4 can (7 ounces) chipotle peppers in adobo sauce

8 small buns

1/2 cup minced mushrooms (I like portabella)

8 tomatoes slices

2 cups bean sprouts

 

 Heat the oil in a skillet. Saute the pepper, mushrooms, onion and garlic in the skillet until they start to get a little soft. Add the chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken is done, about 20 minutes. Preheat oven to 375. Remove chicken from sauce; place on a plate to cool for 5 minutes. Shred the chicken and return it to the sauce stirring to coat. Place the bottom half of the buns on a cookie sheet. Divide the chicken mixture evenly between them and then top with tomato slices and the sprouts. Top with the top of the bun, secure with a tooth pick and serve.  Makes 8

 

Modified from Self magazine recipe (date unknown)

 

SHRIMP SLIDERS

 

1 1/4 pounds salmon filets chopped (not too small)

1 large egg, lightly beaten

1 tablespoon mayonnaise

2 teaspoons lemon juice

A few dashes of hot sauce

2 teaspoons Old Bay seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons chopped cilantro

3 green onions, chopped, green and white parts

1 1/4 cups crushed crackers (approx 24 crackers)

12 mini buns, split

Toppings: tartar sauce, sliced red onions, cucumber slices (at least 24)

 

Line a baking sheet with aluminum foil and coat it with cooking spray. In a bowl combine the egg, mayonnaise, lemon juice, hot sauce, Old Bay, salt, pepper, cilantro, green onions. Fold in the chopped salmon and cracker crumbs, the mixture will be very thick. Shape the mixture into 12 patties. Place the patties on the cookie sheet and cover them with plastic wrap and refrigerate them for at least one hour (you can refrigerate overnight).

 

To Bake:

Preheat oven to 375. Place baking sheet with shrimp patties in the oven and bake for 10-12 minutes, or until firm and shrimp have turned pink.

 

To Pan-Fry:

Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Cook shrimp patties 4 minutes on each side or until golden. Drain on paper towels.

 

To Finish:

Place the patties on bottom halves of buns, top with tartar sauce, red onions, and 2 cucumber slices each. Makes 12 sliders or 4 full-sized burgers;

 

Adapted Southern Living Magazine (date unknown)

Cool as a Cucumber

           We’ve all done enough of that these past few weeks. This is when I say, bring out the cucumbers and start chopping. They’re tasty, low in calorie and can be diced and sliced and thrown into a salad, sandwich or even used as a main course.
           There are three main types of cucumber, slicing, pickling and English. Slicing cucumbers are the most popular and have a dark green skin. Most slicing cucumbers are waxed to extend their shelf life. I always recommend washing the skin to remove the wax. The pickling cucumber (sometimes called a gherkin) is small and crisp and has a bumpy skin. The English cucumber is long, narrow and almost always seedless. English cucumbers are wrapped in cellophane to extend shelf life. Cucumbers should be refrigerated and you shouldn’t wash them until you’re ready to use them.
         There are two really good techniques for making cucumbers “decorative”. The fist is to scrape the length of the cucumber with the tines of a fork before you slice it. The second is to use a zester the same way. The zester (a tool used for removing the colored part of fruit rind) makes a deeper groove in the cucumber. You can also use a melon baller to remove the seeds before slicing. Just cut the cucumber in half, start at one end and scoop away.

The recipes below are a mixture of easy appetizers, salads and main course. Some include herbs and spices. Whenever possible I suggest you use fresh. Fresh herbs enhance the taste of cucumbers and makes the flavors pop.

GREEK SALAD (dairy)

1 small to medium red onion or sweet onion
2/3 cup plus 2 tablespoons good red wine vinegar
3 to 4 large Kirby cucumbers or 2 medium regular cucumbers
1 large, ripe tomato
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and freshly ground pepper to taste
3 ounces feta cheese, crumbled or cut into small cubes
8 kalamata olives, pitted and quartered, lengthwise

Cut the onion into very thin rings. If using a regular (not sweet) onion, put it in a shallow bowl with 2/3 cup vinegar and marinate 1/2 hour, tossing a few times. Meanwhile, trim cucumbers, halve lengthwise and cut into half moon shapes, about 3/8-inch thick. Put into a mixing bowl. Core tomato, halve, then cut into wedges. Halve wedges and add to the cucumber. Drain and add the onions. Put olive oil, oregano, salt, pepper and remaining vinegar in a small mixing bowl or large cup. Mix and add to vegetables. Toss well and let sit, covered, 30 minutes to 1 hour at room temperature.  Add feta and olives. Toss. Check for seasoning. Serves 6.

CUCUMBER SOUP (dairy)

4 green onions, trimmed
2 medium cucumbers, peeled, seeded and coarsely chopped
2 cups buttermilk
3 tablespoons fresh dill, minced
Salt and white pepper to taste
3 tablespoons fried onions (I like Durkees)

Detach the green part of the green onions and mince about 3 tablespoons. Set aside. Put white part of the green onions and cucumbers in a food processor or blender and puree. Add the buttermilk, dill and salt and pepper.Blend until smooth. Refrigerate at least an hour. Check seasoning and adjust if necessary. Sprinkle the green onion tops and fried onions on top. Serves 4.

ASIAN CUCUMBER SALAD (pareve)

4 large cucumbers; cut in slices
5 green onions white part only, sliced thinly
1 tablespoon rice wine vinegar
2 tablespoons sweet chili sauce
1 tablespoon soy sauce
1/2 cup chopped coriander leaves (you can substitute flat leaf parsley)
1/2 cup crushed roasted peanuts (I like to use honey roasted)

Put the sliced cucumbers into a bowl with the shallots and sprinkle over the vinegar. Add the sweet chili sauce and soy sauce and toss the salad. Just before serving add the coriander leaves and peanuts and toss again. Serve at once. Serves 4. This recipe can be doubled or tripled.

CHEESEAND CUCUMBER SLICES (dairy)

1 large cucumber
1/2 oz. Swiss or Gruyere cheese, shredded
1 tablespoon chopped green onion
1 tablespoon chopped fresh dill or 1/4 tsp. dill weed
1 tablespoon whipped cream cheese
Dash each salt and white pepper

Cut off ends of cucumber. Using tines of a fork, score peel of cucumber. Cut cucumber in half crosswise and using a melon baller or small spoon, remove and discard seeds from both halves; set aside. In small mixing bowl thoroughly combine remaining ingredients. Spoon half of the cheese mixture into cored section of each cucumber half. Wrap each half in plastic wrap and refrigerate until chilled, about 1 hour. To serve, remove plastic wrap and carefully slice each cucumber half into 6 equal slices. Makes 2 servings, 6 slices each.

CUCUMBER DILL SAUCE(dairy/fish)

Wonderful with fish or as a vegetable dip

2 cups sour cream or pareve substitute
2 med. size cucumbers, peeled, halved lengthwise, seeded and chopped fine
1/3 cup finely chopped fresh dill OR 2 tablespoons dried dill weed
1/3 cup finely chopped green onions
2 tablespoons milk or non dairy substitute
1/2 teaspoon salt
For garnish: 1 jar (2 oz.) red lumpfish caviar, dill sprig

Mix all ingredients in a medium size bowl. Cover and refrigerate. To serve, spoon caviar around edges of sauce; place dill sprig in middle. Makes 3 1/2 cups. 

 
CUCUMBER ORANGE AND POMEGRANET SALAD (pareve)
2 hothouse cucumbers, peeled and thinly sliced
1 large fennel bulb, trimmed and thinly sliced
1 small red onion, halved and thinly sliced
2 large naval oranges, zest and pith removed, halved and thinly sliced
8 ounces young spinach leaves
3 tablespoons sherry vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
1/2 cup olive oil
1 cup pomegranate seeds
1/2 cup toasted pine nuts

In a large bowl combine the cucumbers, fennel, onion, oranges and spinach in large shallow bowl. Whisk together vinegar, orange juice, honey and olive oil. Toss with salad. Sprinkle with pomegranate seeds and pine nuts.  Serves 8

SWEET AND SOUR CUCUMBER SALAD (pareve)

3 cups peeled, seeded and thinly sliced cucumbers
11/2 cups thinly sliced sweet onions
1/2 cup grated carrot
1/2 cup white vinegar
1/4 cup sugar

1 tablespoon sesame oil
1 tablespoon dried dill weed

2 teaspoons black sesame seeds
1/2 teaspoon salt
1/4 teaspoon pepper

In a medium bowl toss together cucumbers, onions and carrot; set aside. In a liquid measuring cup combine oil,vinegar, sugar, dill 2 tablespoons water, salt and black pepper. Pour over cucumber mixture; toss to coat. Sprinkle the sesame seeds over the top serve immediately. If you want to make this ahead of time cover and refrigerate and don’t sprinkle the sesame seeds over the top until ready to serve. Serves 6.

MINI CUCUMBER SANDWICHES (dairy/fish)

1 medium cucumber
1/2 cup cider vinegar
1 cup water
8 oz. pkg. cream cheese, softened
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
dash Worcestershire sauce
1 loaf sliced whole grain bread
 paprika

Score cucumber lengthwise with fork (for looks) and slice thin. In medium bowl, combine vinegar and water, add cucumber slices; let stand at room temp. at least 30 min. Drain WELL. Meanwhile, combine cream cheese, mayo, garlic powder, onion salt and Worcestershire. Cut bread slices into rounds (or any shape you want, with a cookie cutter) and spread with cream cheese mixture. Top each with a slice of cucumber. Shortly before serving top with olive slice or paprika, or both. You can also add a little dab of cream cheese/mayo and top with a baby shrimp.

Makes about 48 round tea sandwiches.

To make these the night before, cover with SLIGHTLY damp paper towels, then cover the whole plate with foil. Keep in fridge and they’ll be just great.

APPLECUCUMBER AND WALNUT SALAD (dairy)

For the dressing:
1/4 cup plain yogurt or sour cream
1/2 cup olive oil
2 tablespoons fresh lemon juice (about ½ large lemon)
2 tablespoons honey

1/2 cup chopped cucumber (well drained)
1 tablespoon ground coriander
1/4 cup roughly chopped fresh mint or parsley
Salt and freshly cracked black pepper to taste

For the salad:
1 head red leaf of bib lettuce, trimmed, washed, and dried
1 cucumber, peeled if you want, diced large
1 Granny Smith or other tart apple, cored and diced large
1/3 cup dark raisins
2/3 cup toasted walnut pieces
1/2 cup pomegranate seeds (optional)

In a small bowl, whisk together the yogurt and olive oil. Add lemon juice, honey, cucumber, coriander, min and salt and pepper and whisk to combine. Cover and refrigerate for at least 1/2 hour.

In a large bowl, combine the lettuce, cucumber, apple, and raisins. Stir in 2/3’s of the dressing well, add just enough to moisten the ingredients, and toss to coat.

Place on a serving platter or individual plates, sprinkle with the walnuts and the pomegranate seeds if you have them, and serve.

TOMATO CUCUMBER SALAD (pareve)

2 cucumbers, sliced thin

sea or kosher salt for sprinkling
6 tomatoes, seeded and chopped
4 green onions, sliced
3 to 4 radishes, finely diced
1 red bell pepper, seeded, deribbed, and finely diced
1/3 cup minced parsley
1 teaspoon lemon zest

1 tablespoon fresh lemon juice
2 tablespoons olive oil
Freshly ground black pepper to taste
Kalamata, black or nicoise olives for garnish

In a serving bowl, combine the cucumber, tomatoes, onions, parsley, lemon zest, olive oil, lemon juice. Toss to combine. Season with salt and pepper and toss again. Garnish with olives and serve. Serves 6 to 8.

CUCUMBER MUSTARD AND DILL SAUCE(dairy)

Great with fish or with vegetables

1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoon Dijon mustard
1 tablespoon finely chopped fresh dill, or 1 tsp dried dill
1 tablespoon finely chopped fresh parsley
1/2 cup peeled, coarsely chopped cucumber
1/2 teaspoon salt
Pinch of finely ground white pepper

Combine all ingredients in a medium bowl and stir until well blended. Taste for seasoning. Refrigerate until ready to serve.Serve cold. May be kept up to 2 days in refrigerator.

ROASTED PEPPERS AND CUCUMBER SALAD (pareve)

1 large green bell pepper
3 6-to 8-ounce tomatoes, halved, seeded, cut into 1/2-inch cubes
1 large English cucumber, peeled, halved lengthwise, seeded, cut into 1/2 -inch cubes
3/4 cup black olives, pitted, quartered
2/3 cup chopped red onion
1/3 cup chopped fresh parsley
5 tablespoons olive oil
3 tablespoons fresh lemon juice

Char pepper over gas flame or in broiler until blackened.Enclose in plastic bag 15 minutes. Peel, seed, and cut pepper into 1/3-inch cubes. Place in large bowl. Add tomatoes, cucumber, olives, onion, and parsley. Whisk oil and lemon juice in small bowl to blend; season with salt and pepper, then mix into vegetables. Let vegetables marinate at least 15 minutes before serving. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Serves 6.

Modified recipe from epicurious.com

CUCUMBER AND PINEAPPLESALAD (pareve)

2 teaspoons minced garlic
1/4 teaspoon salt
2 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons olive oil
1 (2-inch-long) fresh serrano or jalapeno chili, minced, including seeds
1/4 to 1/2 teaspoon soy sauce
1 seedless cucumber, halved lengthwise, then thinly sliced crosswise
2 cups fresh pineapple, cored, peeled,  and cut into 2 inch pieces
1/2 cup coarsely chopped fresh cilantro or parsley
1/4 cup coarsely chopped fresh mint
2 to 3 medium tomatoes cut into 1/2-inch-thick wedges

In a large salad bowl whisk together lime juice and sugar until sugar is dissolved, then whisk in the oil, garlic, chili, and soy sauce (to taste). Add the cucumber, pineapple cilantro mint and tomato. Toss to coat and then season with salt. Let set in the refrigerator for at least 1/2 hour for the flavors to blend. Serves 6 to 8.

GARLIC CUCUMBER CHICKEN (meat)
1lb boneless chicken breasts, skinned
1lb cucumber
2 teaspoons salt
1 tablespoons oil
1 1/2 tablespoons minced garlic

2 green onions sliced
1 tablespoons soy sauce
1 tablespoons rice wine vinegar or white wine
2 teaspoons chili powder
2 teaspoons sesame oil

Cut the chicken into 1 inch cubes and set aside.  Peel the cucumber, halve it and remove the seeds with a teaspoon. Then cut it into 1 inch cubes, sprinkle with salt and put the cucumber into a colander to drain for 20 minutes. (This removes the excess moisture from the cucumber). Next rinse the cucumber cubes in running cold water and blot them dry with kitchen paper. Heat a wok or large frying pan until very hot.  Add the oil and when it is very hot and slightly smoking, add the chicken cubes and stir-fry them for a few seconds.  Add all the other ingredients except the cucumber and continue to stir-fry for another 2 minutes.
 Now add the cucumber cubes and keep stir-frying the entire mixture for another 3 minutes. Serve at once. Serves 4. This recipe can be doubled or tripled.

SUPER EASY GOURMET CUCUMBER CHICKEN SALAD (meat)

1 lb. cooked chicken, diced (leftovers are great for this)
1 cup seedless red or green grapes, halved
2/3 cup chopped pecans
1/2 cup chopped celery

1/2 cup diced cucumbers
1 (11 ounce) can mandarin oranges, drained
3/4 mayonnaise or salad dressing

In a salad bowl combine the chicken, grapes, pecans, celery, cucumber, oranges and salad dressing. Toss to coat and serve. Makes 6 servings

 

Dinosaur Eats Avocado: Film at 11

       According to the Little Green Avocado Book by Linda Doeser, Rosamond Richardson, Michelle B. Johnson there is pretty strong evidence that avocado trees thrived over 50 million years ago in what is now sunny California. Just think, the dinosaurs had guacamole before we did.

       Moving into to the current millennium we are lucky to have 3 types of avocados available in today’s marketplace. The Mexican type (semitropical) produces small fruits with thin shiny purple skin when ripe. The Guatemalan type (subtropical) yields medium pear-shaped fruits which are first green, turning purple-black or coppery-purple when ripe, with a typically tough shell. Finally there is the West Indian type (tropical) which produces enormous fruits that can weigh up to 2 pounds. Avocados are available year round and the Hass, the best known commercial variety, is a hybrid of the Mexican and the Guatemalan types

       You want to choose an avocado that yields to gentle pressure and then store it in the refrigerator for several days. If an avocado is too firm you can ripen it at room temperature or more quickly, in a paper bag with a banana or apple. BE WARNED, avocados can go from being perfectly ripe to overripe in a matter of a day so make sure to check the ripening avocados frequently. Unripe avocados will be dark green and hard. As they begin to ripen, they turn a dark greenish brown and become slightly soft to thumb pressure. The flesh of a ripened avocado should be bright lime green without any brown spots. The easiest way to remove the flesh is to cut the fruit in half, lengthwise, and twist open. The pit will remain in one side. Remove the pit by imbedding knife into the pit and twisting.

       Finally, before we get to the recipes you should know that the avocado doesn’t soften/ripen on the tree and a hard avocado is still a good avocado. However if it’s soft at the store don’t buy it unless you’re going to use it as soon as you get home.

 

AVOCADO AND OLIVE QUESADILLA

1 1/2 cup black olives, pitted

1 firm-ripe avocado

1 small red bell pepper

1/3 cup chopped fresh cilantro sprigs

2 tablespoons finely chopped red onion

1 1/2 tablespoons fresh lime juice

four 6- to 7-inch flour tortillas

1/2 teaspoon vegetable oil

1 1/3 cups grated pepper Jack cheese (about 5 ounces)

 Drain olives well and cut crosswise into 1/8-inch-thick slices. Halve, pit, and peel avocado and finely chop avocado and bell pepper. In a bowl combine the olives, avocado, bell pepper, cilantro, onion, and lime juice and mix to combine. Preheat broiler.  Put tortillas on a large baking sheet and brush tops with oil. Broil the tortillas 2 to 4 inches from heat until pale golden, about 45 seconds. Turn tortillas over and broil until pale golden. Sprinkle tortillas evenly with pepper Jack and broil until cheese is melted and bubbling, about 30 seconds. Remove the tortillas from the heat and divide the olive mixture among tortillas. Cut the tortillas into 4 wedges and serve immediately. Serves 4.   

AVOCADO AND CORN SALSA

3 ears corn, to yield 2 cups of kernels

3 Hass avocados, peeled and chopped into large chunks

1/3 cup extra-virgin olive oil

1/4 cup red-wine vinegar

12 dropsTabascosauce

1 tablespoon minced garlic

1 tablespoon ground cumin

1 tablespoon chile powder

1/4 cup fresh oregano, chopped

1 red bell pepper, diced

1 red onion, minced

1/2 cup freshly squeezed lime juice

Blanch ears of corn in boiling water for 3 minutes, drain, and cool under cold water. Cut kernels off the cobs and place them in a large glass bowl. Add all the remaining ingredients and mix to combine. Cover and chill until ready to serve. This recipe can be made up to 3 days in advance. Makes about 5 cups

AVOCADO CHICKEN AND RICE SALAD

3 cups wild and long grain rice, cooked and cooled

1 avocado

1 tablespoon fresh lemon juice

1/2 cup green onions, sliced thin

12 pitted black olive

3 cup cooked chicken

1/4 cup red wine vinegar

2 teaspoonDijonmustard

1/2 cup olive oil

1/2 teaspoon sugar

1 tablespoon fresh parsley

1/2 cup water chestnuts, sliced

1/4 cup slivered almonds

12 cherry tomatoes

Peel the avocado and slice it lengthwise into 1/2 inch-thick strips. Coat the avocado with lemon juice, and refrigerate it until it’s well chilled. In a large mixing bowl, combine the green onions, water chestnuts, olives, chicken and rice. Toss gently just until mixed and then set it aside. In another bowl combine the vinegar, mustard, oil, sugar, and parsley. Whisk together vigorously until completely combined. Just before your are ready to serve add the avocado slices to the chicken and rice mixture. Pour the dressing over the rice mixture and toss gently to combine thoroughly. Place the salad in a serving bowl decorate the top with the cherry tomatoes and then sprinkled the top with the toasted almonds. Serves 4.

CREAMY AVOCADO DRESSING 

1 ripe avocado, peeled and seeded        

1/4 cup cider vinegar (or lime juice or lemon juice)     

1 medium sized JalapenoChile, stemmed (seed it if you can’t handle the heat!) 

1 teaspoon garlic, minced 

1 teaspoon honey   

1/4 teaspoon oregano        

1/4 teaspoon cumin           

1/4 teaspoon salt     

1/4 teaspoon ground pepper        

1/2  to 1 cup oil        

In a blender combine the avocado, vinegar, garlic, honey, oregano, cumin, salt and pepper. Pulse until everything is coarsely chopped. Slowly add 1/2 C of vegetable oil while the motor is running. Continue to add oil until the taste is to your liking. Add more salt and pepper to taste. Makes approx. 1 1/4 cup. This recipe can be doubled or tripled.

PINEAPPLE AVOCADO SALSA

1 cup 1/4-inch-dice fresh pineapple

2 plum tomatoes, seeded and cut into 1/4-inch dice

1 firm-ripe avocado, cut into 1/4-inch dice

1/2 cup chopped sweet onion

1/4 cup chopped fresh cilantro

1 1/2 teaspoons minced fresh jalapeño chile, including seeds

3 tablespoons fresh lime juice

3 tablespoons fresh orange juice

2 tablespoons olive oil

Combine all the ingredients together in a large bowl and mix to combine. Season with salt and pepper, cover and refrigerate for at least 1 hour. Makes approx. 3 cups.

AVOCADO AND ASPARAGUS WRAPS

24 spears asparagus

1 ripe avocado, pitted and peeled

1 tablespoon lime juice

1 clove garlic, minced

1 1/2 cups cooked cold brown long-grain rice

3 tablespoons plain  yogurt

3 whole wheat tortillas, 10 inches in diameter

1/3 cup fresh cilantro leaves

2 tablespoons chopped red onion

In a medium-sized saucepan over high heat, bring 2 inches water to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, approximately 5 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking process. Drain thoroughly. In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree. In another small bowl, stir together the rice and yogurt to mix well. Heat a large dry frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, approximately 20 seconds per side. Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion.

Fold in both sides and the bottom of each tortilla up over the filling; then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving. To serve, cut each wrap into slices.

Makes 6 servings.

AVOCADO, APPLE AND HEART OF PALM SALAD

A nice refreshing and original salad that goes well with chicken or brisket.

1 cup mayonnaise

1/4 cup ketchup

1 tablespoon white sugar

1 lemon, juiced

1/4 teaspoon paprika

1 pinch ground black pepper

2 tablespoons chopped fresh chives

3 cups mixed salad greens

1 avocado – pitted, peeled, and cubed

2 Granny Smith apples   peeled, cored and sliced thin

1/2 cup coarsely chopped walnuts

1 cup sliced hearts of palm

In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together. Stir in the chives and set aside. Arrange the watercress on 4 individual serving plates.  Place apple, avocado, hearts of palm on top. Sprinkle with walnuts and drizzle with dressing. Evenly sprinkle dressing over salad and serve. Serves 4.

Deliciously Simple Steak (Beef) Salads

            Every now and then (at least 2 days a week) I want EASY for dinner. No I am not talking about the swing by the favorite kosher take out place or fresh from the freezer kind of easy. I’m talking about the how I can make it in less than 20 minutes and still feel like I’m serving something nutritious and delicious and not selling my culinary soul to expediency kind of easy. Since I always have salad stuff on hand I know that adding a protein like beef or chicken or fish to the mix is the best way to round out the “quickie” meal. While chicken is usually the meat of choice I have been using more and more beef.

            Beef? Did she say beef?  Hasn’t beef been a food non gratis for the past couple of years? Why would she say beef?

            Relax, I promise not to steer you wrong (sorry, I couldn’t resist the pun) Beef, in moderation, is actually very good for you. Beef today is much leaner than in the past due to advances in breeding, cattle feed and the way supermarkets prepare it. Yes, beef contains fat, including saturated fat, and cholesterol, but we all need some fat in our diets. What most people don’t know is that lean, and the key word here lean, beef has eight times more vitamin B12, six times more zinc and three times more iron than a skinless chicken breast. Chicken has its good points but it’s time to add just a little more variety to our meals.

            The following salads all combine fun combinations of beef, greens and or pasta as well as amazing dressing that will have your family asking you to do beef and easy more often.

NOTE; While I use the generic term steak in most recipes know that I am referring to any cut of beef that can be grilled or broiled and does not need to be extensively marinated to make it tender.

NOTE: You can always substitute bison steak for beef steak if you want an even leaner cut of meat.

 

TEX MEX TACO SALAD
This Tex-Mex version of a chef’s salad is really a meal all by itself.

1 lb ground beef
2 teaspoons minced garlic
2 tablespoons flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste
1 1/2 cups water
2-3 cups tortilla chips
1/2 head iceberg lettuce, shredded
1 small onion, chopped
1 medium tomato, chopped
1 avocado, peeled, seeded, and diced
1/2 cup sliced black olives
1/4 cup pickled jalapeno peppers, sliced
1 cup dressing*

Dressing

1 cup mayonnaise

1/3 cup salsa

Make the dressing: In a bowl combine the mayonnaise and salsa. Mix to combine, cover and refrigerate until ready to serve.

In a skillet saute the beef and garlic together until the meat is browned, about 5 minutes.  Stir in the flour, chili powder, cumin, salt, and pepper.  Add the water and simmer uncovered over low heat until the mixture has thickened, stirring occasionally. Meanwhile, arrange the tortilla chips on a large serving platter or Individual plates and place the lettuce on top.  Add the beef mixture followed by the onion, tomato, avocado, black olives and jalapeno peppers. Serve the dressing on the side.  Serves 4 to 6.

ASIAN BEEF SALAD

1 lb. steak

1 tablespoon soy sauce

2 tablespoon lime, juice

2 tablespoon Hoisin sauce

4 teaspoon minced ginger, root

1 tablespoon dry sherry

1 clove garlic, minced

1/2 teaspoon Asian chili paste

1/2 teaspoon sesame oil

8 cup torn red leaf lettuce

2 cup snow peas

1 sweet red pepper, thinly, sliced

1/2 small English cucumber

1 cup beans, sprouts

1 tablespoon balsamic or rice wine vinegar

1/2 teaspoon sugar

2 tablespoon olive oil

Place steak in large shallow dish. In a bowl combine the soy sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil. Whisk to combine and then pour the mixture over the meat, turning to coat. Cover and refrigerate for at least 4 hours but you can do this before work in the morning and it will be ready to go when you get home. When ready to prepare the salad place lettuce in large salad bowl. In saucepan of boiling water, cook snow peas for 2 minutes or until tender-crisp. Drain and chill under cold running water; drain again and pat dry. Add the snow peas to salad bowl. Add the red pepper. Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl. Add bean sprouts. Reserving the marinade, place the steak on foil-lined baking sheet. Broil, 6 inches from heat, turning once, for about 10 minutes or until medium-rare. Transfer the steak to a cutting board and tent it with foil; let stand for 5 minutes. Meanwhile, in small saucepan, bring reserved marinade to boil; boil gently for 5 minutes. Remove from heat. Whisk in vinegar and sugar; gradually whisk in olive oil. Let dressing cool slightly. Slice meat diagonally across the grain into thin slices; add to the salad bowl. Pour the dressing over top; toss gently to coat lightly and serve. Serves 4

THAI BEEF SALAD

Just a hint of peanut flavor combined with the chilies makes this salad really special.
 

1 pound steak
scant oil for frying
bag of fancy salad greens
4 green onions, finely sliced on the diagonal

For the dressing
3 tablespoon fresh lime juice
1 tablespoon Hoisin sauce

1 tablespoon peanut butter
1 tablespoon rice wine vinegar
1 clove garlic, crushed
1 teaspoon grated root ginger
1 tablespoon sugar
3 tablespoon oil
2 red or green chillies, sliced into rings and deseeded
1 tablespoon freshly chopped coriander leaves
1 tablespoon freshly chopped mint leaves
 

English cucumber for garnish

Lime juice for garnish

Pepper for garnish

Heat a film of oil in a small frying pan and fry the fillet for 4–5 minutes each side until it is well browned on the outside and medium rare in the middle. Cook for slightly longer if you prefer it well done. Set aside to rest for 10 minutes.

Place the salad greens in a salad bowl and set it aside. To make the dressing, combine all the ingredients in a screw-top jar and shake well. Slice the beef into thin strips and place them in a bowl, pour half of the dressing over the meat. Toss to coat and set aside. Pour the rest of the dressing over the salad greens and toss to coat. Arrange the salad on 4 individual plates. Lay the strips of beef on top of the greens and sprinkle the sliced green onions over the top. Serve with a cucumber ribbon salad made by slicing a cucumber lengthways with a potato peeler into long, wide strips.  Drizzle with a little extra lime juice, salt and black pepper. Serves 3 to 4

BEEF SALAD WITH POTATO CRISPS

1 medium potato

Nonstick spray coating

Garlic salt, onion salt, or salt

3 tablespoons apricot preserves; or orange marmalade

2 tablespoons olive oil or salad oil

2 tablespoons red wine vinegar, balsamic vinegar, or cider vinegar

1 tablespoon water

1/8 teaspoon pepper

3 cups torn mixed greens

6 ounces sliced cooked beef cut into 1/2-inch-wide strips (about 1 cup) (you can use deli meat)

2 medium carrots, cut into julienne strips (1 cup), or 1 cup jicama cut into julienne strips

2   green onions, sliced (1/4 cup), or 2 tablespoons chopped onion

 For potato crisps: Preheat oven to 450. Cut potato into 1/8-inch-thick slices. Spray a baking sheet with non-stick coating. Arrange potato slices in a single layer on baking sheet and lightly sprinkle them with garlic salt, onion salt or salt. Bake in a 450 for 20 minutes or until crisp and golden brown. Remove from baking sheet. Cool 10 minutes. For the dressing: in a small mixing bowl stir together the apricot preserves or orange marmalade, oil, vinegar, water; and pepper. Mix to combine and let stand at room temperature at least 20 minutes.

 Divide mixed greens evenly among 2 individual plates. Arrange the slices of beef on the plates on top of the greens and then decorate with the potato crisps, carrot or jicama strips, and onion. Stir the dressing and drizzle it over the salads. Makes 2 servings. This recipe can be doubled or tripled

GINGER BEEF SALAD

Beef and slaw combination is really different and really crunchy

Dressing:

2 tablespoons oil

2 tablespoons cider vinegar

1 tablespoon sugar

1 teaspoon finely grated ginger

pepper, to taste

Salad:

8 ounces rare cooked steak or roast beef, thinly sliced

4 ounces cooked/drained vermicelli or spaghetti pasta, broken into 3″ pieces,

1 cup pea pods, halved

1 cup shredded cabbage, red

1/2 cup carrot slices, sliced very thin

1/2 cup sliced green onions

1 can (8oz) water chestnuts, sliced, drained

In a bowl combine the oil, cider vinegar, sugar, grated ginger and pepper. Whisk to combine and set aside. In a salad bowl combine the Combine the steak pasta, pea pods, cabbage, carrots, green onions and water chestnuts. Pour the dressing over salad and toss lightly. Chill for at least an hour before serving.
Serves 4.

SHELL PASTA AND BEEF SALAD

1 pound Orzo, Small Shells or other small pasta shape, uncooked

2 cups roast beef from the deli, cubed

3 medium ripe tomatoes, chopped

1 cup chopped zucchini

1 cup chopped fresh parsley

1/2 cup finely chopped green onion

2 tablespoons minced fresh mint (optional)

3 teaspoons minced garlic

1/2 cup lemon juice

2 tablespoons olive or vegetable oil

1 teaspoon black pepper

Salt to taste  

Prepare pasta according to package directions. Drain and rinse under cold water; drain again. In a large mixing bowl, combine pasta, beef, tomatoes, zucchini, parsley, onion and mint. In a small mixing bowl, combine remaining ingredients; whisk well. Toss dressing with pasta mixture. Salt to taste. Serve immediately or refrigerate until ready to serve. Serves 8