Edamame: A food that sounds like a video game/Recipes/Kosher

There was a time not so long ago that the soy bean was an ingredient that was relegated to the soy sauce or tofu ingredient in our recipes. Some enterprising chef realized that the soy bean in its fresh form AKA Edamame is a fabulous food in its own natural form and voila, a new food craze is off and running.

Edamame (or the soy bean) is a green vegetable that is jam packed full of protein and is a wonderful source for calcium, magnesium, riboflavin, thiamin, foliate and iron. These large beans come in a pod that looks like a pea pod only bigger. They are harvested early in their growth cycle so the beans are still tender and green and haven’t matured. The best way to use the edamame is to parboiled in lightly salted water, rinse, drain and cool and then remove the bean from the pod. When shopping for your fresh edamame choose pods that are plump, firm and don’t have any spots of blemishes. You can keep the fresh edamame in the refrigerator for 4 or 5 days and the frozen stuff is just fine for 3 or 4 months in the freezer.

Edamame is so very versatile it’s great eaten all by itself or in salads, soups, stir fry, pasta dishes and any kind of casseroles into which you want to add some protein.  Fresh edamame is usually found at natural and higher end produce sections or at farmers markets. You can find the frozen stuff in most grocery freezer sections.

At this point you know as much as I do about our friend the edamame and you’re ready to try some of the new recipes you’ll find below.

 

HOISIN BEEF AND EDAMAME (meat)

 

1/2 lb cooked and drained whole wheat spaghetti

3 tablespoons lime juice

3 tablespoons hoisin sauce

1 tablespoon minced garlic

1 teaspoon cornstarch

2 teaspoons sesame oil

8 ounces  steak, trimmed, thinly sliced

1 red bell pepper, thinly sliced

1 10-ounce package frozen shelled edamame, (about 2 cups), thawed

1 tablespoon minced fresh ginger

1/2 cup chopped fresh cilantro or parsley

 

In a bowl combine the lime juice, hoisin sauce, garlic and cornstarch. Whisk to combine.

Heat the oil in a large skillet and add the steak and cook, stirring occasionally for about 2 minutes or until it’s done the way you like it. Immediately transfer the steak to a plate using tongs but don’t clean the pan. Add bell pepper to in the pan and cook, stirring, for 1 minute. Add edamame and cook until heated through, about 2 minutes. Add ginger and cook, stirring, until fragrant, about 30 seconds. Add the sauce mixture and beef to the pan. Cook, stirring, until the sauce is thickened, about 1 minute. Remove from the heat. Add the noodles; toss to coat. Top with cilantro. Serves 4

 

Tip: Freezing the flank steak for about 20 minutes will make it easier to thinly slice.

 

From EatingWell January/February 2007

GARLIC EDAMAME (pareve)

 

1/2 cup water

6 cloves garlic, minced

2 (16 ounce) packages frozen edamame

1/2 cup teriyaki or soy sauce

1/4 cup brown sugar

1/4 cup rice vinegar

2 tablespoons sesame oil

1/4 cup sesame seeds

1/2 to 1 lb angel hair pasta, cooked, drained

 

Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Add the cooked pasta, toss to combine and place the mixture in a serving bowl. Sprinkle the top with sesame seeds and serve. Serves 6 as a side dish 4 as a main course.

 

Submitted by Jore Cardase Chicago IL

EDAMAME AND CORN SALAD (pareve)

 

1 package (16 ounces) frozen shelled edamame

2 cups fresh or frozen corn, cooked and kernels

1 medium red bell pepper, coarsely chopped

4 green onions, thinly sliced

4 stalks celery, chopped

1/2 cup chopped black olives

1/4 cup chopped fresh parsley

 

dressing:

 

1/4 cup olive oil

1/4 cup rice wine vinegar

1 teaspoon sugar

1 small tomato, seeded and diced small

1 tablespoon oregano

1 teaspoon minced garlic

1 teaspoon salt

1/4 teaspoon black pepper

 

 

Bring 2 quarts water to boil in medium saucepan on high heat. Add edamame; cook 4 minutes or until edamame are bright green and tender. Drain and rinse under cold water. For the dressing, combine all the ingredients in a large salad bowl and whisk to combine.  Add edamame, corn, red bell pepper, green onions, celery, black olives and parsley; toss well to coat. Cover and refrigerate at least 1 hour to blend flavors. Toss before serving.

 

Modified by me from mccormick.com

 

SESAME CHICKEN EDAMAME (meat)

 

2 teaspoons oil

1 tablespoon minced peeled fresh ginger

2 teaspoons minced peeled fresh lemongrass

2 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into bite-sized pieces

2 cups frozen shelled edamame (green soybeans)

2 cups frozen bell pepper stir-fry mix

2 tablespoons  soy sauce

1 tablespoon mirin (sweet rice wine)

1 teaspoon dark sesame oil

1/4 teaspoon cornstarch

1/2 cup (1/4-inch) diagonally cut green onions

2 teaspoons dark sesame seeds

1/2 teaspoon salt

 

Heat the oil in a large skillet. Add the ginger, lemongrass, and garlic and sauté 1 minute or just until mixture begins to brown. Add the chicken and cook for about 2 minutes. Add edamame and stir-fry mix and cook, stirring constantly for about 3 minutes.  In a bowl combine the soy sauce, mirin, sesame oil, and cornstarch and whisk to combine. Add the liquid to the pan and cook for about 1 minute. Remove the pan from the heat and add the onions, sesame seeds, and salt. Mix to combine and serve over rice or noodles. Serves 6 to 8

 

Modified from Cooking Light MARCH 2006

 

PEPPERS EDAMAME AND QUINOA (pareve)

 

1 1/2 cup cooked quinoa

1 cup shelled frozen edamame, thawed

1 red bell pepper, seeded and chopped

1 red onion, chopped

3 stalks of celery, chopped

2/3 cup golden raisins

8 to 12 bib lettuce leaves

1/4 cup rice wine vinegar

2 tablespoons soy sauce

1 tablespoon honey

1 clove of garlic, minced

 

In a bowl combine the garlic, honey, soy sauce and vinegar. Whisk to combine and set aside.  In a large bowl combine the quinoa, edamame, pepper, raisins and onion and mix to combine.  Pour the sauce over the quinoa and mix together until the mixture is completely coated. To serve, place 2 leaves on each serving plate and spoon some of the quinoa mixture into it. Serves 4 to 6.

 

From my files, source unknown

 

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Gourmet Sprouts Make Good Salads Spectacular/ Kosher recipes

When “mung bean sprouts” first made their appearance as a healthy, natural food in the 60’s and 70’s many people dismissed them as a food fad. Thank goodness nobody paid attention to the nay sayers and the sprout survived and thrived. Today dozens of varieties of gourmet sprouts grace the shelves of supermarket and farm stands and each is more delicious, and surprising, nutritious than the last one you tried. All sprouts are low in calories and are virtually fat free. A cup of alfalfa sprouts contains about 10, count them 10 calories and mung bean sprouts about 30 calories.  While the nutrition value varies bean and lentil sprouts both deliver vitamin C, folic acid and vitamin B.

A sprout is produced when a seed starts growing into a vegetable. Sprouts can grow from the seeds of vegetables, from grains such as buckwheat, and from beans. They vary in texture and taste. Some are spicy (radish and onion sprouts), some are hardy and are often used in oriental food.  Mung beans are the most popular and hardy others are more delicate (alfalfa, onion, broccoli) and are used in salads and sandwiches to add texture and moistness.

Sprouts are fresh when their roots are moist and white and the sprout itself is crisp. You should store spouts the vegetable crisper of the refrigerator and use them as soon as possible.

The following mung bean recipes are a combination of salads and main courses that should tempt even the most salad phobic child. There are a variety of other vegetable sprouts used in many of the recipes so you’ll have the opportunity to experiment with a variety of different flavors.

EZ BEAN SPROUT SALAD   (pareve)

1 lb. mung bean sprouts

1/2 cup sliced radishes

1/3 cup broccoli sprouts

2 tablespoon soy sauce

2 teaspoon sugar

1/2 teaspoon sesame oil

salt and pepper to taste

 

Blanch mung bean sprouts and place them in a bowl. Add the radishes, broccoli spouts soy sauce, sugar, and sesame oil. Toss gently, taste and then season with salt and pepper. Cover and refrigerate for at least 15 minutes before serving. Serves 4 to 6.

 

SHREDDED CHICKEN WITH BEAN SPROUTS AND PEA PODS (meat)

4 boneless skinless chicken breasts, about 2 lbs.

1 teaspoon cornstarch

1/2 teaspoon salt

1/8 teaspoon white pepper

4 oz. Chinese pea pods

1 lb. bean sprouts

2 tablespoon chicken broth

1 tablespoon soy sauce

2 teaspoon cornstarch

1 teaspoon sugar

1 tablespoon vegetable oil

1/2 teaspoon salt

2 tablespoon vegetable oil

2 teaspoon finely chopped garlic

1 teaspoon finely chopped ginger root

1/4 cup chicken broth

1/2 cup toasted almonds

cooked rice (optional)

toasted slivered almonds (optional)

 

Cut the breasts into 2 x 1/2 inch pieces. Stack slices; cut into thin strips. Place the chicken in a bowl and add 1 teaspoon cornstarch, 1/2 teaspoon salt and the white pepper. Toss, cover and refrigerate 30 minutes.

 

Remove the strings from pea pods. Place pea pods in boiling water; cook for 30 seconds and immediately remove the pea pods from the water; drain and rinse in cold water; drain. Rinse the bean sprouts in cold water; drain thoroughly. In a bowl combine 2 tablespoons broth, soy sauce, 2 teaspoon cornstarch, and the sugar.

 

Heat wok until very hot. Add 1 tablespoon vegetable oil; tilt wok to coat side. Add bean sprouts and 1/2 teaspoon salt; stir fry 2 minutes. Remove bean sprouts from wok; drain.

 

Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add chicken, garlic, and ginger root; stir fry 2 minutes or until chicken turns white. Add bean sprouts and pea pods; stir fry 1 minute. Add 1/4 cup broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Serve immediately over rice and garnish with the toasted almonds.  Makes 4 servings

 

SPINACH BEAN SPROUT SALAD (pareve or meat)

 

1 bag of baby spinach, washed and broken into bite size pieces (aprox. 4 cups)

2 cups fresh mung bean sprouts, washed and dried

5 or 6 green onions, sliced

1/2 cup fake bacon bits or 4-6 slices kosher breakfast beef, fried and crumbled of

2 to 3 hard cooked eggs, sliced

1/2 diced red onion

 

DRESSING:

 

1/4 cup oil

1/4 cup red wine vinegar

3 tablespoon ketchup

2 tablespoon brown sugar

 

In a salad bowl combine the spinach, bean sprouts and green onion. Toss gently. In another smaller bowl combine the vinegar, ketchup and brown sugar. Whisk to combine.  Pour the dressing over the vegetable salad and toss. Serve with crumbled breakfast beef bits, red onion and sliced eggs on top. Serves 6. Can be doubled or tripled

HAWAIIAN BEAN SPROUT SALAD (pareve)

2 cups fresh bean sprouts

1 can (12 oz.) pineapple chunks, drained

1/2 cup mandarin oranges, drained

1/2 green pepper, cut in strips

3/4 cup diagonal cut celery

2/3 cup mayonnaise

1 1/4 teaspoon curry powder

2 1/2 tablespoon soy sauce

 

In a large salad bowl combine the bean sprouts, pineapple chunks, oranges green pepper and celery, toss to combine. In another bowl combine the mayonnaise, curry powder and soy sauce. Pour the dressing over the salad and toss gently to coat.  Serves 4. Can be doubled or tripled

 

THAI CARROT AND SPROUT NOODLE SALAD

This recipe is an interesting take on the traditional pad Thai.This is great at room temperature after the flavors have blended.

12 ounces linguine
4 tablespoons oriental sesame oil

8 green onions, chopped
1 1/2 tablespoons minced garlic

1 tablespoon minced peeled fresh ginger
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice wine vinegar
1 1/2 tablespoons chili sauce or a few dashes of hot sauce
2 cups mung bean sprouts
1 cup finely shredded carrots

 

Cook the pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat. Heat the remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour the mixture over the cooked pasta and toss to coat. Add the sprouts and carrots; mix well to combine. Transfer to a bowl or platter; sprinkle with remaining green onions. Serves 3 to 4. This can be doubled or tripled.

 

WARM TERIYAKI BEEF SALAD

This salad is really a great winter dinner.

3 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 1/2 tablespoons medium-dry cooking wine
3/4 pound steak, cut across grain into 1/4-inch-thick slices
2 teaspoons minced garlic
2 teaspoons grated peeled fresh gingerroot
1/2 pound mushrooms
3 scallions
1 small cucumber
2 tablespoons vegetable oil
1 cup fresh bean sprouts
2 tablespoons water
2 cups packed spinach leaves, washed well and spun dry

 

In a measuring cup stir together the soy sauce, vinegar, and cooking wine. In a glass bowl combine the cut up steak with the garlic, gingerroot, and 2 tablespoons soy sauce mixture. Mix to coat and let set while preparing vegetables.  Discard the stems from mushrooms and cut the mushrooms and scallions into thin strips, keeping them separate. Peel the cucumber and cut in half lengthwise. With a spoon scrape seeds from cucumber halves, discarding seeds, and cut each half crosswise into 1/4-inch-thick slices.

 

In a large non-stick skillet heat 1 tablespoon oil over high heat until very hot but not smoking and brown the steak, stirring frequently, until any liquid evaporates, about 3 minutes. Transfer steak to a clean bowl.

 

In the skillet heat the remaining tablespoon oil over moderately high heat until hot but not smoking and sauté mushrooms, stirring occasionally, until liquid they give off is evaporated. Add the scallions and bean sprouts and cook 1 minute. Remove the skillet from heat and add the cooked steak, remaining soy sauce mixture, and water. Mix to combine.

 

In a large bowl toss together spinach, cucumber. Add the warm steak mixture and toss just to combine. Divide salad between 2 plates. Serves 2. This recipe can be doubled or tripled

 

LINGUINI WITH SPROUTS, CUCUMBERS AND PEANUT SAUCE

 

The combination of cooked and raw vegetables is refreshing and satisfying enough to please everyone. Serve the pasta immediately after tossing it with the peanut mixture; the sauce gets thick if it sits too long.

 

2 cloves garlic

2 tablespoons soy sauce

1/3 cup peanut butter

2/3 cup chicken broth or pareve vegetable stock

1 1/2 tablespoons lime juice

1/2 teaspoon red-pepper flakes

3/4 teaspoon salt

3/4 pound linguine

1/2 pound snow peas, cut diagonally into thin slices

1 1/2 cups mung bean sprouts (about 1/4 pound)

2 scallions including green tops, chopped

1 cucumber, peeled, halved lengthwise, seeded, and sliced thin

onion sprouts

1/2 cup chopped peanuts
In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth and set aside.

 

In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes. Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more. Drain the noodles and pea post and place the noodles in a large serving bowl. Add the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, mung bean sprouts and 1/3 cup of the peanuts. Toss to combine. Serve with the remaining peanuts and onion sprouts sprinkled over the top.

 

NOTE: The seeds from a mature cucumber can be somewhat bitter and watery. Scoop them out of the halved cucumber with a spoon or melon baller and discard them. Better yet, buy the English (hothouse) cucumber. They are almost completely seedless. Serves 4

Brown Sugar Baby! Recipes for your Sweet Tooth

There are those among us carbohydrate addicted sugar junkies that prefer brown sugar to white when it comes to a choice of sweetener. While I know in my head and heart that there is no real difference in calories or sweetness between the two, brown sugar, with its mellow smoky taste is truly my favorite

For the uninformed, brown sugar is just white sugar combined with molasses. Molasses is actually a byproduct of sugar production. Normally, molasses is separated and removed when sugar is created from sugarcane. With brown sugar the molasses is either left in or reintroduced after the white sugar has been created.  Light and dark are the two most common styles of brown sugar. In general, the lighter the brown sugar, the more delicate its flavor. Dark brown sugar has a more intense molasses smoky flavor.

Most of us are familiar with the slightly moist, clumpy kind of brown sugar that turns into a door stop if left out in the air too long. Now a days a dryer granulated brown sugar and a liquid form of brown sugar is available. Be warned however that a 1 cup of the granulated brown sugar weighs about 5 ounces as opposed to a cup of packed regular brown sugar which weighs about 7 ounces.  Makes sure you weigh your granulated brown sugar (as opposed to just using a measuring cup) and your recipe should turn out just fine.

So the next brown sugar question is, have you’ve ever been confronted by a solid brick of brown sugar sweetness?  What looks like a catastrophe is actually a problem with a simple solution. You can re-soften it by including a few slices of apple in the bag of brown sugar and sealing tightly for 1-2 days or you can try microwaving it for about 20 or 30 seconds. You can also substitute 1 cup of packed brown sugar for 1 one cup of regular granulated sugar without any problem (other than a subtle chance of taste) in just about any recipe.

Brown sugar is super in both the main course and dessert sections of your life so it should be no surprise that the following recipes run the gamut from bbq rubs to cheesecakes. Bon Appitit.
WHIPPED SWEET POTATOES WITH BROWN SUGAR TOPPING

 

1 can (approx 22 ounces) red-skinned sweet potatoes or 3 large fresh, peeled, cut into 1-inch pieces and cooked for 15 minutes in boiling water
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
6 tablespoon brown sugar
1 teaspoon pumpkin pie spice
Pinch of salt

Topping
1 1/2 cups cornflakes crumbs
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 Tablespoon unsalted butter, melted

 

Preheat oven to 400. Peel and cut potatoes into one inch cubes. In the bowl of an electric mixer combine the sweet potatoes and butter. Beat until smooth. Add the egg, brown sugar, spice and salt; beat to blend. Transfer the mixture to 8 x 8-inch baking dish. (this can be made 1 day ahead). Cover and chill. Bring to room temperature before continuing.) and prepare the topping. Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.

Prepare topping:
Combine all topping ingredients together in medium bowl and mix well. Spoon the topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer. Serves 6

 

BROWN SUGAR FROSTING

 

12 tablespoon brown sugar
4 tablespoon milk
6 tablespoon butter
1 cup powdered sugar (or a little more depending on the consistency you want)

 

Place the brown sugar, milk and butter one in a saucepan and boil for minute, stirring constantly. Remove from heat and mix in the powdered sugar. Let cool, then beat until smooth. Makes 1 cup

 

BAKED BEANS WITH PASTRAMI AND BROWN SUGAR

 

1 (14- to 15-oz) can crushed tomatoes in thick puree
1/3 cup packed dark brown sugar
1 1/2 tablespoons Dijon mustard
1/2 teaspoon salt
2 (19-oz) cans small white beans, rinsed and drained (4 cups)
1 onion, cut crosswise into 1/4-inch-thick slices
6 pastrami slices (1/4 lb)

 

Preheat oven to 350. In a bowl combine the tomatoes, brown sugar, mustard, and salt. Gently stir in beans and transfer to a -quart shallow baking dish. Arrange onion slices in 1 layer over beans, and then cover onion with pastrami. Bake, uncovered, until pastrami is browned and beans have absorbed most of liquid, about 1 1/4 hours. Serves 6.

 

BROWN SUGAR STREUSEL PIE

This recipe is by Danielle Nettuno of Titusville, Florida, won the 2008 Junior Chef Division Best of Show in the American Pie Council-Crisco National Pie Championships.

 

Crust
1-1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening
3-4 tablespoons water
1-1/2 teaspoon cinnamon sugar

 

Bottom layer
4 ounces cream cheese
1/6 cup brown and white sugar mixed
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
1/2 egg

 

Top layer
1/4 cup butter
3/4 cup brown sugar
1/3 cup heavy whipping cream
1/8 teaspoon vanilla
1-1/2 eggs

 

Crumb topping
1/4 cup shortening
1/2 cup brown sugar
1/2 cup flour
1/2 cup oats
1/2 cup chopped walnuts
1/2 teaspoon cinnamon
1/4 teaspoon salt

 

Combine flour, salt and cinnamon sugar in a medium bowl. Cut in shortening until it looks like crumbs. Add in the water, 1 tablespoon at a time, until dough is flaky. Roll out on a floured counter and place in a 13- by 9-inch pie pan.  Fork the pie crust. In another bowl, cream the cream cheese with the sugars, and then add the salt, vanilla and maple syrup. When this is combined, add the egg. Mix until blended. Spread it out evenly on the bottom of the pie crust. Place it in the refrigerator and chill when making the next two layers. Melt butter and brown sugar together in a medium sauce pan until blended. Let it come to a boil, stirring constantly. Let the mixture cook an additional 2 minutes. In a separate bowl, combine cream, vanilla and eggs. Once the butter and sugar is ready, slowly combine the two. Let cool. For the crumb topping, combine brown sugar, flour and oats in another bowl. Cut in shortening. Add walnuts, salt and cinnamon. Slowly pour the brown sugar layer on top of the cream cheese layer (it is okay if it combines). Evenly distribute the crumb topping on the pie. Place in a 350 degree oven for about 30 minutes, checking frequently after 20 minutes.  Take out and let cool, then refrigerate. Serves 10 to 12

BROWN SUGAR BANANA POUND CAKE

 

1 pound brown sugar

1 cup sugar

1 pound butter

5 large eggs

2 bananas, mashed

3 cups flour

2 teaspoons baking powder

2 teaspoons salt

1 cup milk

1 teaspoon vanilla

1 cup pecan

 

Preheat oven to 350. In the bowl of an electric mixer cream the brown and white sugars with butter until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas. Sift flour with baking powder and salt. Mix milk and vanilla together. Add each to the egg mixture alternately. Stir in the pecans. Pour the batter into a 10 inch well-greased bunt pan. Bake for 1-1/2 hours, or until firm. Place upside down on a cake rack; when cool, invert and turn out onto rack. Serves 12

 

BROWN SUGAR SHEESECAKE WITH BURBON SAUCE

A rich cheesecake made with bourbon and pecans

 

Crust

1/3 cup pecans

16 thin chocolate wafer cookies

4 (5 x 2 1/2-inch) graham crackers

1/3 cup packed brown sugar

6 tablespoons (3/4 stick) unsalted butter, softened

1/4 teaspoon salt

 

Filling
24 ounces cream cheese, softened
4 large eggs
3 tablespoons Bourbon
1 teaspoon vanilla extract
1 cup packed brown sugar

 

Topping
1 (16 ounce) container sour cream
2 tablespoons packed dark brown sugar
1 teaspoon vanilla extract

 

Make crust: Preheat oven to 350. In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter, and salt and pulse until combined well. Transfer mixture to a 9 1/2-inch spring form pan and press evenly onto bottom and 1 1/2 inches up side.

 

Make filling: In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, one at a time, beating at low speed until just combined. Beat in Bourbon, vanilla extract and brown sugar until just combined. Pour filling into crust and put spring form pan in a baking pan. Bake cheesecake in middle of oven 35 minutes. Leaving oven on, transfer cake in spring form pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.)

 

Make topping: In a bowl stir together sour cream, brown sugar, and vanilla extract. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in spring form pan on rack. Chill cake, covered, at least 8 hours and up to 4 days. Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes. Serve cake with sauce. Serves 12.

 

Bourbon Butterscotch Sauce
1 1/2 cups granulated sugar
1/2 cup water
1/2 cup bourbon
6 tablespoons (3/4 stick) unsalted butter

 

In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter until incorporated and cool sauce to warm. Bourbon Butterscotch Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.

Makes about 1 3/4 cups.

 

Modified from epicurious.com

 

APPLE CAKE WITH COCONUT BROWN SUGAR TOPPING
3/4 cups sugar

1/2 cup vanilla yogurt or sour cream

1/4 cups oil

1 egg

1 1/2 teaspoon cinnamon, ground, divided

1 teaspoon vanilla

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 1/4 cups flour

1 pounds apple, Granny Smith, cored and coarsely chopped (3 cups)

1 cup coconut, flaked

3 tablespoon butter

3 tablespoon sugar, brown (packed)

2 tablespoon milk

 

Preheat oven to 325. Line two 8x4x2-inch loaf pans with foil; coat foil with nonstick cooking spray. Set aside.   In a large bowl, stir together granulated sugar, yogurt, oil, egg, the 1 teaspoon cinnamon, the vanilla, baking powder, salt, baking soda, ginger, and nutmeg. Stir in flour just until combined. Fold in apples (batter will be very thick and chunky).  Spoon batter into prepared pans; spread evenly. Bake about 45 minutes or until a toothpick inserted near centers comes out clean and tops are browned.  Meanwhile, in a small saucepan, combine coconut, butter, brown sugar, milk, and the 1/2 teaspoon cinnamon. Cook and stir over low heat until the butter is melted. Preheat broiler after removing cakes from oven. Gently spread coconut mixture evenly over tops of cakes. Broil 4 inches from heat for 2 to 3 minutes or until topping is bubbly and lightly browned.

Cool cakes in pans on wire racks for 45 minutes. Use foil to lift cakes from pans; remove foil. Serve warm. Serves 10 to 12

GARLIC BROWN SUGAR CHICKEN

 

1 broiler/ fryer chicken, cut up (3-1/2 – 4 lbs) or about 6 boneless skinless breasts

1 cup packed brown sugar

2/3 cup vinegar

1/4 cup lemon-lime soda (diet is fine)

2-3 tablespoons minced garlic

2 to 3 tablespoons soy sauce

1 teaspoon pepper

 

Place chicken in a large ziploc bag. Combine remaining ingredients, pour into bag and seal. Shake several times to coat the chicken. Refrigerate 2-4 hours. Transfer chicken and marinade to a large skillet, bring to a boil. Reduce heat and simmer 45 minutes or until juices run clear.

 

BROWN SUGAR SPICE RIB RUB
2 cup brown sugar
1/4 cup garlic powder
1/2 cup kosher salt
1/4 cup paprika
1/4 cup lemon pepper
1/4 cup chili powder
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basil

 

In a bowl combine all the ingredients. Rub into both sides of ribs and let marinate. Makes 3 to 3 1/2 cups. Enough for 5 to 6 lbs of ribs

Oddles of Noodles /some non kosher recipes

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 northernChina, 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 forgetJapanhere) 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.

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 5more 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 shrimp 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

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

Asparagus and Artichoke/ Spring has Sprung Recipes

Every spring as I start to approach that dreaded day, (no, not April 15 or the last day of school for my kids) where I have to make the decision as to whither or not to actually purchase that new swim suit I’ve been trying to avoid for the past 3 years (deciding to actually put it on and then go outside in it is another column relating to nervous breakdowns).
I look back at all the candy bar breakfasts, french fry and or pizza lunches, and milk shake and corn chip dinners that I snarfed my way through this last winter and I think, “WAS I OUT OF MY MIND?!?”
I know, that unlike my sister Lois, who’s mottos is “I never met a swim suit I liked (or who liked me)” and “Control Top forever” that I’ll inevitably get into that “Oh yeah, it’s spring, I’d better start eating right, diet” mind set.
This isn’t actually that much of a hardship as it might appear to be. Right now, I know that the 2 vegetables that I love the most but ignore most of the year because they’re SOOOOOO expensive can be mine at bargain prices (rain, floods and other natural disasters inCalifornia not with standing). Every produce section I’ve visited in the last few weeks has been full to overflowing with my produce pals the Artichoke and Asparagus.

For inquiring minds the artichoke is a native of theMediterranean. It’s also a perennial in the thistle group of the sunflower (Compositae) family. The “vegetable” that we eat is actually the plant’s flower bud. The Asparagus is a member of the Lily family and its spears grow from a crown that is planted about a foot deep in sandy soils.

When choosing an artichoke it should look compact, (not necessarily small) plump, have the leaves tightly packed and have an even green color overall. The asparagus should have firm stems, tight closed leaves at the end and should be a bright green. (If you’re lucky enough to find the white variety of asparagus grab it quickly. It’s very difficult to find in the United States. It may cost a small fortune but once you taste it you’ll be forever hooked.

BASIC COOKING INSTRUCTIONS
If the asparagus is more than 1/4 inch thick, peel it if you like. Snap or trim the bottom base off (about 1 inch from the bottom) and rinse. Gently steam or boil the asparagus until it’s crisp tender. Serve immediately if you wish to serve it hot. Rinse under cold water to stop the cooking process if you wish to serve it cold. You can also roast it with a little olive oil and a sprinkle of salt. Serve it crisp tender, hot, warm or room temperature.
Rinse the artichoke. Cut off the tip of each large leaf. Then cut off the top 1/2 to 3/4 inch of the artichoke with a sharp knife. Cut off the bottom 1/2 inch of the stem. Boil or steam the artichokes in a covered pot. Cook 30 to 40 minutes at a rolling boil or until the outer leaves pull away easily. Remove from heat and serve either hot or cold with butter or other sauces for dipping. To eat. Pull off the leaves, dip the meaty bottom part of the leaf in the dipping sauce and bite off. You can remove all the leaves and just eat the bottom or heart of the artichoke. You must however remove the top part of the  heart (small bitter leaves and filaments in the center) before you can eat the bottom portion. Fresh artichoke taste wonderful, however if you need to use a large amount for a recipe the canned or frozen variety work almost as well.

 

Now is the time to grab these first offerings of spring and go for the gusto.

SESAME ASPARAGUS
1 lb. fresh asparagus, trimmed and cut diagonally into thirds
1/2 teaspoon vegetable oil
1/2 cup finely diced red bell pepper
1 tablespoon soy sauce
1/2 teaspoon sesame oil
2 teaspoons sesame seeds, toasted*

Cook asparagus in a large pot or frying pan of boiling water till crisp-tender, about 3-5 minutes.  Drain and rinse asparagus under cold water.  Drain well.

Heat vegetable oil in  a large nonstick skillet over medium-high heat.  Add bell pepper and stir 1 minute.  Add asparagus and sauté till heated through, about 2 minutes.  Add soy sauce and sesame oil.  Toss till asparagus and bell pepper are coated.  Transfer to platter and sprinkle with sesame seeds.

* To toast sesame seeds, place them in a toaster oven on a metal pan and toast 1-2 cycles, till lightly browned and popping.  Alternatively, place in a frying pan over medium heat and cook, stirring, till lightly browned and popping. Serves 4.

 

FETTUCCINI WITH SMOKED SALMON AND ASPARAGUS

8- to 9-oz dried egg fettuccine
1 lb asparagus, trimmed and cut diagonally into 1/2-inch pieces
1 cup heavy cream
1 tablespoon drained bottled horseradish
2 tablespoons chopped fresh dill
6 to 8 oz smoked salmon, cut into 1/2-inch-wide ribbons

Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper. Serves 6

For a lighter sauce, you can replace 1/3 cup of the cream with an equal amount of the pasta-cooking water

From  Epicurious.com

ASPARAGUS PASTA SALAD

4 ounces uncooked pasta, bow tie style
1/2 half pound of asparagus spears, cut up, steamed crisp tender
1/2 cup shredded carrots
4 teaspoons chopped green onions
8 ounces shredded mozzarella cheese

1/4 to 1/3 cup grated Parmesan cheese
1/2 cup Herb Vinaigrette
salad greens
4 hard cooked eggs cut into quarters

 

Vinaigrette:

2/3 cup wine vinegar

2/3 cup olive oil

2 teaspoons sugar

1 teaspoon minced garlic

1 teaspoon basil

1/4 teaspoon salt

1/2 teaspoon pepper

Cook pasta according to package directions. Drain in cold water and set aside. In a medium bowl, combine the pasta, asparagus, carrot, green onions and cheeses. Add the dressing and toss lightly. Spoon onto salad greens and garnish with egg quarters.  Serves 8.

 

For the vinaigrette: combine all the ingredients in a jar with lid and shake well. Makes 1 1/3 cups

SMOKED WHITE FISH AND ASPARAGUS SALAD

12 new potatoes cut in half or quarters depending on their size
1 pound asparagus, cooked crisp tender and cooled and cut in 1/3’s
1 pound smoked white fish, broken into small pieces
1 head shredded red leaf lettuce
4 to 5 hard cooked eggs
2 to 3 tomato cut into wedges
2/3 cup tarragon vinegar
1/4 teaspoon dried tarragon
4 tablespoons olive oil
1 bay leave
1 clove garlic, minced
salt and pepper to taste

Cook potatoes in boiling water until fork tender, about 15 minutes. Drain well and set aside.   Combine the vinegar, oil tarragon, bay leaf, garlic and salt and pepper in a jar with a lid and shake well. While the potatoes are still slightly warm slice them and arrange them in the bottom of a shallow dish. Add the asparagus. Remove the bay leaf from the dressing and drizzle 1/4 of the dressing over the asparagus and potatoes. Cover and refrigerate for 2 to 3 hours. To serve place the lettuce on the serving plate and arrange the marinated vegetables on top. Then place the white fish chunks, tomatoes wedges and egg wedges on the top. Drizzle the remaining dressing on the top. Serves 8

ORANGEAND ARTICHOKE SALAD

6  cooked artichoke hearts
1/2 tablespoon margarine
1 garlic clove
1 tablespoon olive oil
2 tablespoons orange juice
1/2 teaspoon grated orange rind
2 oranges, peeled, and segmented
2 tablespoons lemon juice
salt and pepper
salad greens
1 tablespoon chopped parsley

Saute the garlic in the margarine and place in a small bowl. Cut the hearts into quarters and set aside. Add the oil, orange juice, grated orange rind and the lemon juice to the garlic. Mix well and season to taste with salt and pepper. Combine the orange segments and the artichoke hearts in a large bowl and drizzle the sauce over. Let set for at least 1 hour. To serve: arrange the artichoke and oranges on the salad greens and sprinkle with the parsley. Serves 4. This can be doubled.

TICKLISH ARTICHOKES
10 artichoke hearts, uncooked and halved
juice of 1 lemon
1/2 cup water
1/4 cup olive oil
1 clove of garlic
2 teaspoons sugar
1 tablespoon cornstarch
toasted pine nuts
1 tablespoon fresh parsley, minced

Soak the artichoke hearts in the lemon juice, salt and water for approx 1 hour. Pour them and the liquid in which they were steeped in a pot with the oil, garlic, and sugar. Simmer gently until tender, about 30 minutes. Remove the artichokes to a serving dish. Thicken the sauce with cornstarch and pour over the hearts. Cool sprinkle with pine nuts and parsley and serve cold as a side dish. Serves 4 this can be doubled.

 

BABY ARTICHOKE CHICKEN SAUTE

 

16 baby artichokes

1/4 cup olive oil

4 half chicken breasts, skinned, boned and cut into chunks

2 red or yellow onions, sliced thick

4 cloves garlic minced

1 tablespoon each chopped fresh basil and rosemary or 1 teaspoon each dried

1/2 cup chicken broth

1 pound fettuccine, cooked and drained

Prepare artichokes as directed (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil.  Remove the chicken from the pan and set it aside. Add the remaining 2 tablespoons oil to the pan and saute the onions until tender. Add the artichokes to the skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat thoroughly. Salt and pepper to taste, if desired. Serve over hot fettuccine. Makes 4 servings. This recipe can be doubled or tripled.

Quintessential Club Sandwiches/ Recipes that make you say “make me a member” (kosher)

To paraphrase the words of Grocho Marks, why would I want to belong to a club that would have me as a member? Well, obviously, he wasn’t talking about a club that loves club sandwiches because everyone I know who’s ever eaten one is a member of that organization for life.

A classic club sandwich for those of you who have never had this tasty treat is a triple decker sandwich combination of bread, turkey, bacon, tomatoes, lettuce and mayonnaise. The most popular theory is that the club sandwich was first served in 1894 at the famous Saratoga Club House the very same place where potato chips were invented.  What is probably more likely origin story is that club sandwich was created in the club cars of the trains zipping in and out of New York, Chicago and Philly (and yes, Philly cheese steak sandwiches are a subject for another column).

I belong to the cooking club of tweaking a recipe once I’ve got it right the first time just because I can and well, I usually end up with something if not better at least more interesting. The following club sandwich recipes are all variations on a theme and all delicious.  For the very best eating experience I suggest that, when possible, you use leftover turkey or chicken rather than the processed and sliced kind of deli meat you usually find in this kind of sandwich if you’re ordering it at a restaurant. Real meat as opposed to processed is always better for you. You can use whatever type of bread you like (whole grain is nice) and low or no fat mayo is just fine.

TUNA AND PEPPER CLUB (dairy)

 

1/3 cup buttermilk ranch salad dressing

2 red peppers, seeded and diced and divided

1 12-oz. can solid white tuna, drained and broken in chunks

2 stalks celery, diced

1 cup whole kernel corn, drained

4 or 5 thin slices of red onion

12 slices toasted whole wheat or rye bread

lettuce

 

In blender container combine the dressing and 1 diced red pepper; process but not too much, you want there to be chunks of the red peppers in the sauce. Set the sauce aside. In a bowl combine the remaining diced pepper, tuna, celery, corn, and 1/4 cup of the sauce.  For each sandwich, spread two slices of toasted bread with the sauce. Top one with the tuna mixture, a slice or two of red onion and lettuce. Place another piece of bread on top and repeat finishing with a third piece of bread. Secure with 2 toothpicks and then cut in half diagonally. Makes 4 sandwiches

VEGI CHICKEN CLUB SANDWICH (meat)

 

2 to 3 boneless chicken breasts, sliced into 10 to 12 pieces

Salt and pepper

2 teaspoons oil

1 long loaf multi grain bread or Italian bread (not sliced)

3/4 cup mayonnaise

1/4 cup honey Dijon mustard

1 to 1 1/2 pounds kosher breakfast beef, cooked and drained

4 roma tomatoes, sliced

2 avocados, pitted, sliced thin

1/2 carton alfalfa sprouts

1 thinly sliced English cucumber

6 to 8 lettuce leaves

 

 

Slice the loaf of bread in thirds lengthwise and set it aside. Season the chicken pieces with salt and pepper. Heat the oil in a grill pan and cook the chicken pieces for 1 to 2 minutes per side, until just done. Set the pieces aside on paper towel to drain. Slice the loaf of bread horizontally and set aside. In a bowl combine the mayonnaise with the honey Dijon mustard and mix to combine. Spread the mustard-mayonnaise on the bottom third of the sliced bread. Arrange 1/2 of the chicken slices on the bottom layer of the bread. Top with the 1/2 of the breakfast beef, 1/2 tomatoes, 1/2 avocados, 1/2 the bean sprouts and 1/2 the cucumber and lettuce leaves. Place the middle third of the bread on top and repeat the layering starting with the mayonnaise. Spread the top of the bread with the remaining mayonnaise mixture and top the sandwich. Secure the sandwich with toothpicks and slice into 6 sandwiches. Serves 6

 

SALAMI CLUB SANDWICH (meat)

 

1/2 (16-ounce) Italian bread loaf

1/4 cup Italian dressing

1/2 cup mayonnaise

1/2 cup mustard

1/2 pound sliced salami

1/2 pound sliced smoked turkey

lettuce leaves

3 roma tomatoes, sliced

8 turkey pastrami

 

Cut bread diagonally into 12 (1/4-inch-thick) slices; arrange on a baking sheet. Brush slices evenly with Italian dressing. Bake at 375 for 5 to 6 minutes or until lightly toasted. Spread untoasted sides of bread slices evenly with mayonnaise and mustard. Layer 4 bread slices, mayonnaise side up, with salami, and turkey. Top with 4 bread slices, mayonnaise side up; layer with lettuce, tomato, and turkey pastrami. Top with remaining 4 bread slices, mayonnaise side down. Cut in half, and secure with wooden picks. Serves 4.

 

Modified from Southern Living, JANUARY 2001

 

TEX MEX CLUB (meat)

 

4 tablespoons mayonnaise

2 tablespoons chopped fresh parsley or 2 teaspoons dried

1 teaspoon lemon juice

1 teaspoon minced garlic

1/2 teaspoon chili powder

1/2 teaspoon ground cumin (optional)

1 tablespoon minced onion

8 slices kosher breakfast beef, cooked and drained

6 slices hearty grain bread

8 slices deli hickory smoked or barbeque turkey

4 large tomato slices

1 avocado, pitted, peeled, sliced

red leaf lettuce leaves

 

In a bowl combine the mayonnaise, parsley, lemon juice, garlic, cumin, minced onion and chili powder. Cover and refrigerate until ready to use. Spread the mayonnaise mixture evenly over one side of the bread slices. On the first piece of bread layer a 1 lettuce leaf, 2 slices of turkey, then 2 slices of kosher breakfast beef, then a slice of tomato and then a 2 slices of avocado. Season with a little salt and pepper. Place another piece of bread on top and repeat. Place the 3rd slice of bread mayonnaise side down. Secure with toothpicks and cut in half. Repeat for the second sandwich. Serves 2.

 

Submitted by Roxanne Lemers Fort Meyers FL

 

LEFTOVER CRANBERRY TURKEY CLUB (meat)

 

3 slices whole grain bread

2 leaves lettuce

2 slices fresh tomato

4 strips cooked turkey bacon

3 to 4 oz leftover cooked turkey

1 tablespoon mayonnaise

1 tablespoon leftover cranberry sauce

 

In a bowl combine the mayonnaise and cranberry sauce. Toast three slices of bread. Spread one side of each slice with the mayonnaise mixture. On the first piece of bread place lettuce on top of the mayonnaise. Put a slice of tomato on top of that, then the a few pieces of turkey and 2 pieces of turkey bacon. Place the second slice of bread on top of the cheese, mayonnaise side down. Spread the top of this slice of bread with the mayonnaise mixture. Repeat the layering sequence and top with the remaining slice of bread. Secure with toothpicks and slice diagonally. Makes 2

 

Submitted by Charles Katrell Chicago IL

RASPBERRY CHICKEN CLUB (meat)

 

1 package puff pastry

2 tablespoons butter or margarine, melted

4 tablespoons honey, divided

6 ounces thinly sliced deli chicken breast

6 ounces thinly sliced turkey pastrami

1/3 to 1/2 cup raspberry preserves

1 tablespoon poppy seeds

 

Preheat oven to 400. Defrost the puff pastry sheets and place them on parchment paper and then place the puff pastry on cookie sheets  Cut along the lines so that each sheet is cut into 3 pieces. In a microwave bowl combine the butter and 2 tablespoons honey. Microwave for 15 to 20 seconds and then brush the mixture over the dough. Bake 8 to 10 minutes or until just lightly golden browned. Cool to room temperature. Spread the top of 2 layers with the raspberry mixture. Top the preserves with the chicken. Place the second layer of the crust on top of the chicken. Spread this layer with more preserves.  Layer the pastrami on top of the preserves. Top with the third crust. Spread the remaining honey mixture on top. Sprinkle the top with poppy seeds. Return the loafs to the oven and bake at 350 for 10 to 15 minutes or until the top crust is golden brown. Remove from the oven and let cool for 2 minutes before cutting. Cut each loaf into 4 sections. Makes 8 pieces

 

BREAKFAST CLUB SANDWICH (dairy)

Even though this isn’t technically a club sandwich this recipe from thatsmyhome.com is sooooo delicious I just had to share it.

 

Peanut streusel:

 

1/4 cup light brown sugar, packed

1/4 cup old-fashioned oats

2 tablespoons flour

2 teaspoons cinnamon

1/4 cup creamy peanut butter

 

8-ounce package cream cheese, softened

1/4 cup sugar

1 teaspoon grated lemon peel

2 tablespoons fresh lemon juice

1 tablespoon vanilla extract

6 eggs, beaten to blend

1/3 cup milk

12 slices firm white or egg bread

3 to 4 bananas, sliced 1/4-inch thick

Ground cinnamon

Maple syrup, optional

 

For streusel, combine brown sugar, oats, flour and cinnamon. Add peanut butter. Work into mixture using 2 forks or your fingers, until blended and crumbly. Set aside.

 

Blend cream cheese, sugar, lemon peel, lemon juice and vanilla in a medium bowl. Beat together the eggs and milk in a large, flat dish. Spread 1 1/2 tablespoons cream-cheese mixture on each bread slice. Top a slice of bread with sliced bananas. Place second slice of bread with cream cheese side down on bananas. Repeat for remaining bread slices. Spray 2 (13-by-9-inch) glass baking dishes with nonstick cooking spray. Dip a sandwich in the egg mixture, turning to coat each side. Repeat. Place 3 sandwiches in each dish; sprinkle with cinnamon. Have oven heating to 375.Sprinkle about 2 1/2 tablespoons streusel topping over each sandwich, pressing lightly to make it adhere to the bread slice. Bake at 375 for 25 minutes. Let stand 5 minutes. Slice in half, corner to corner, for each serving, and serve with maple syrup, if desired. Serves 6.

 

Cilantro, Love it or Hate it/ Recipes for Everyone

There are very few things in the world of herbs and spices that evokes as strong an opinion and feelings as those generated by cilantro. Love it or hate it, it is a fundamental flavor/ingredient in many a recipe. I freely admit that I belong to the not so fond of it group. To me, the taste is sort of a cross between parsley and soap. Still I do find it occasionally does really perk up a dish and that quite a few of my readers adore the stuff. I’ve always know that cilantro is part of the coriander plant and is sometimes referred to as Chinese parsley but what I didn’t know is that it is front and center in recipes from around the world.

Coriander is used in Middle Eastern/Mediterranean, Central and South American, Indian, Thai, Mexican, Chinese and African cuisine and so is cilantro.  You can get cilantro year around and it looks a lot like flat-leaf parsley. The best way to tell if what you’re getting is cilantro is to smell it. The leaves should be bright and crisp (avoid the wilted stuff). You can store it in the refrigerator for up to a week. Just cut off the ends and plunk it in a jar or glass of water and cover it loosely with a plastic bag. I suggest that you change out the water every other day.  You can, of course, store it in a plastic bag but it won’t stay as fresh.

There are health benefits associated with eating cilantro and it’s considers a really good addition to any diet due to its anti-inflammatory and cholesterol lowering properties. It also been shown to help lower blood pressure and is a good source of fiber, magnesium and iron.

So, even though I’m not cilantro’s biggest fan I have tons of readers who can’t live without the stuff. The following recipes are all just a little different and use cilantro in really wonderful ways.

CILANTRO CORN AND CHICKEN DIP

 

4 boneless skinless chicken breasts, grilled, cooled and cut into bite sized pieces

Salt and pepper to taste

1 to 2 avocados, diced

2 tomatoes, seeded and diced

2 cups fresh or frozen corn

1 red pepper diced

1/2 teaspoon dried oregano

1/2 to 1 teaspoon cumin

2 tablespoons chopped fresh cilantro

1 teaspoon grated lime zest

1 tablespoon fresh lime juice

1/8 teaspoon chili powder

 

In a bowl combine the chicken, avocado, corn, tomato, red pepper, oregano, cumin, cilantro, lime zest, lime juice, and chili paste. Mix together gently. Season to taste with salt and pepper and serve with corn chips or pita.  Serves 6 to 8

 

AVOCADO AND CILANTRO PASTA

 

2 1/2 cups pasta shells or bow tie pasta

4 cups chicken stock or 1/2 stock and 1/2 water

4 stalks celery, finely chopped

2 avocados mashed

1 tablespoon chopped cilantro leaves

1 cup white cheddar, grated

1/2 to 1 cup pine nuts, toasted

 

DRESSING:

1 tablespoon rice wine vinegar

2/3 cup olive oil

2 tablespoons lemon or lime juice

Zest of 1 lemon or lime, grated

1/2 teaspoon coriander

1 teaspoon Dijon mustard

cilantro leaves for garnish

 

Cook the pasta in the stock until al dente about 8 to 10 minutes. Drain. Place pasta into a large bowl and toss with 1 tablespoon of the oil. In another combine the celery, avocado, garlic, and cilantro and set it aside. Make the dressing by combining all of the ingredients in a small bowl or tightly lidded jar. Whisk or shake until well combined. Toss the dressing with the celery/avocado mixture. When the pasta has cooled add the dressing to the pasta and stir to coat. Add the cheese and pine nuts and toss gently again. Add salt and pepper to taste. Garnish with the cilantro leaves. Can be refrigerated and served later or served immediately at room temperature. Serves 6

 

Modified from Cooking with Herbs & Spices

 

CILANTRO CHICKEN WITH ZUCCHINI AND CREAMY PASTA

 

2 to 3 lbs boneless, skinless chicken breasts

1/3 cup lime juice

1 small bunch cilantro, chopped and divided in half

1/3 cup olive oil

12 oz ziti pasta cooked and drained according to package directions

2 medium zucchini, diced

1 tablespoon olive oil

3 diced tomatoes

6 green onions, diced

1 tablespoon minced garlic

1 1/2 cups Parmesan cheese

16 oz whipping cream

pepper, to taste

 

Cook In a plastic sealable bag combine 1/2 the cilantro, lime juice and olive oil. Add the chicken breasts, close and marinate in the refrigerator for an hour, turning once. Remove chicken from marinade and cook in a grill pan until just done, turning about half way through cooking. When done, remove from pan and cut into bite size pieces. In a skillet, while the chicken is cooking saute the zucchini with the tablespoon of oil until the zucchini is just starting to soften. Add the tomatoes, remaining cilantro and garlic. Simmer for 4 or 5 minutes. In another pan the cream to a simmer and then add it to the vegetables and simmer on low for 2 or 3 minutes stirring constantly. Add the pasta to the vegetable mixture and cook for 4 to 5 minutes, stirring constantly. Remove the pasta and vegetable mixture from the heat and add the chicken pieces and the Parmesan and toss to combine. Place in a serving bowl and garnish with the green onions. Serves 4 to 6.

 

 

SIZZLING SZECHUAN BEANS

 

2 cups oil, plus 1 tablespoon

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1/4 cup soy sauce

1 ounce hot chili garlic sauce

1/4 cup rice wine vinegar

2 tablespoons hoisin sauce

1 tablespoon white wine

1/2 teaspoon sesame oil

1 teaspoon chopped fresh cilantro leaves

1 pound green beans, cleaned

2 tablespoons chopped peanuts

1 tablespoon chopped fresh parsley leaves

 

In a Dutch oven heat 2 cups of oil to 350. In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro.

 

Fry the green beans in the canola oil for about 45 seconds, or until beans turn dark green. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley. Serves 4 to 6.

 

Modified from the FoodNetwork.com

ORANGE CILANTRO SLAW

 

1/3 cup frozen orange juice concentrate, thawed

1/3 cup rice wine vinegar

1/3 cup oil

1 tablespoon sesame oil

2 (8-ounce) bags coleslaw mix

2 cups fresh or frozen corn

1 cup shredded carrots

1 red pepper, chopped fine

6 medium green onions, thinly sliced

1/2 cup chopped fresh cilantro

1 cup mandarine oranges, drained

 

In a bowl combine the orange juice concentrate, vinegar, and oils in small bowl. Season with salt and pepper. This dressing can be made ahead of time and refrigerated.

 

In a large bowl combine the coleslaw mix, oranges corn, carrots, red bell, sliced green onions, and cilantro. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

 

Submitted by Candi Simmons Boca Raton FL modified from epicurious.com

 

SALMON WITH PECAN CILANTRO PESTO

 

1 cup pecans, chopped and toasted and divided in half

2 1/2 cups chopped cilantro

1/3 cup grated Parmesan cheese

1/4 cup chicken or vegetable broth

1 tablespoon rice wine vinegar

1/4 cup olive oil

Salt and freshly ground pepper

4 6- to 7-ounce salmon fillets, with skin

 

Season salmon with salt and pepper and set them aside.  In the bowl of a food processor, combine 1/2 the pecans, cilantro, cheese, stock and vinegar and process to a puree. With the machine running gradually add the olive oil in a thin stream. Season the pesto with salt and pepper. In an oiled grill pan grill the salmon until done, about 4 minutes on each side. When done place the salmon on a plate and top with a dollop of the pecan pesto. Garnish with the remaining toasted pecans Serves 4.

 

Submitted by Raymond Liturie Chicago IL

 

KRAZY COUSCOUS

 

1 to 1 1/2 cup chopped onion

2 teaspoons minced garlic

6 to 8 sliced mushrooms

2 tablespoons cooking oil

1/2 teaspoon ground cumin

1 cup vegetable or chicken broth

3/4 cup peas

3/4 cup coarsely chopped tomatoes

2 tablespoons chopped cilantro

3/4 cup couscous

Fresh cilantro for garnish (optional)

 

In a large saucepan saute the onion, mushrooms and garlic in the oil until the onion is tender. Add the cumin and cook, stirring constantly for about 1 minute. Add the broth, peas, tomato and cilantro. Bring the mixture to a boil and add the couscous. Stir over the heat for 1 minute, cover and then remove from the heat. Let stand for 5 to 7 minutes. Uncover and spoon the mixture into a serving dish and garnish with extra cilantro if desired. Serves 6

 

HONEY CILANTRO DRUMBSTICKS

 

1/4 cup hoisin sauce

1 tablespoon minced cilantro

1/4 cup honey

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon minced garlic

1 teaspoon dried ginger

12 chicken drumsticks

2 teaspoons toasted sesame seeds

Cilantro sprigs for garnish

 

Mix the hoisin sauce, cilantro, honey, sesame oil, soy sauce, garlic and ginger in a large bowl to blend. Use a sharp knife score the drumsticks in at least 4 or 5 places. Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 1 hour but preferably overnight. Preheat the oven to broil and place the rack in the top 1/3 of the oven. Line a large rimmed cookie sheet with heavy-duty foil. Place the drumsticks on the foil covered pan and broil for 15 to 20 minutes turning every 4 or 5 minutes to make sure they don’t burn.  When the drumsticks are done, place them on a serving platter and garnish with the sesame seeds and cilantro. Serves 4 to 6.

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