Recipes

[aroc3435]

                          Pon Pon or Hacked Chicken

                                       Page 140             

              The Gourmet Chinese Regional Cookbook

     Castle  Books, a division of  Book Sales Inc., Secaucus, NJ

                          Copyright 1976, 1981 edition

                by Calvin T. Lee  & Audrey Evans Lee

                   Featured Ingredient:  FRESH GINGER

1 & 1/2 pounds bone-in chicken breast

3 Tbsps sesame seed paste thinned with 2 Tbsps chicken stock

                                           OR

3 Tbsps smooth peanut butter with 2 Tbsps sesame oil

2 Tbsps light soy sauce

1 Tbsp red wine vinegar

2 Tbsps peanut oil

2 tsps crushed red pepper flakes

2 tsps minced ginger root

1 Tbsps chopped scallions

1 Tbsp chopped garlic

1 Tbsp dry sherry

1/2 tsp cayenne pepper

1 Tbsp toasted and ground Szechuan peppercorns

Take 2 &1/2 tsps baking soda and coat the chicken; refrigerate for 15 minutes to "velvet" the chicken.  

Then rinse off and place the breasts in simmering water for ten minutes or until cooked thoroughly.

Bone and skin the breasts and cut into thin strips.   Place the sesame  or peanut butter mixture in a small mixing bowl.   Add the soy sauce and vinegar, stirring until blended.   Then proceed to blend in the oil, red pepper, fresh ginger root, scallion, garlic, sherry, cayenne pepper and ground peppercorns.

Mix the sauce with the chicken and serve at room temperature.

Yield:  4 to 8 servings depending upon use as a main dish or as an appetizer.

From the Szechuan region of China

aroc3435

Washington, DC

Next Ingredient:  POSTER'S CHOICE of FAVORITE SPICE or HERB

[walker]

Hard to choose but I will pick LEMON-PEPPER SEASONING......here are two easy recipes....

Salmon in Foil

Place an individual serving portion of salmon on large piece of foil.  Add a sprinkle of LEMON-PEPPER SEASONING and dash of white wine.  Fold into a foil pouch.  Bake at 425 for 15 minutes (or 20 minutes if thick).

LEMON-PEPPER Chicken

4 chicken breast halves, skin removed

LEMON-PEPPER SESONING

1 lemon

parsley (fresh or dried)

Place chicken in baking dish sprayed with cooking spray.  Sprinkle LEMON-PEPPER SEASONING over chicken.  Cut lemon into 8 slices.  Place two slices on each chicken breast.  Sprinkle with parsley.  Bake at 350 (325 if using glass dish) for 45-60 minutes or until chicken is cooked through and tender.

NEXT INGREDIENT ..... CINNAMON

[GenXmuse]

Spicy Veggie Hash

Cumin, cinnamon, and red pepper add warmth to this Peruvian-inspired sweet potato hash.

Yield:

Serves 4

Ingredients

• 2 tablespoons olive oil
• 3 cups diced peeled sweet potato
• 2 tablespoons chopped fresh oregano
• ¾ teaspoon kosher salt, divided
• ½ teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground red pepper
• 5 garlic cloves, minced
• 1 ¼ cups water, divided
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 tablespoon adobo sauce
• 1 (15.5-ounce) can unsalted black beans, rinsed and drained
• 2 ounces queso fresco, crumbled (about 1/2 cup)
• ¼ cup unsalted pumpkinseed kernels
• 1 plum tomato, seeded and diced

Directions

• Step 1

  Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add potato, oregano, and 1/2 teaspoon salt; cook 3 minutes, stirring occasionally. Add cumin, cinnamon, red pepper, and garlic; cook 1 minute. Add 1/2 cup water; cover, reduce heat, and cook 5 minutes. Uncover; cook 2 minutes. Remove pan from heat.

• Step 2

  Bring remaining 3/4 cup water to a boil in a saucepan. Add remaining 1/4 teaspoon salt and green beans; cook 4 minutes. Stir in adobo sauce and black beans. Place 1/2 cup potato mixture in each of 4 shallow bowls; top each with 1/2 cup bean mixture, 2 tablespoons cheese, 1 tablespoon pumpkinseeds, and 1 tablespoon tomato.

Nutrition Facts

Per Serving:

318 calories; fat 12.1g; saturated fat 2.4g; mono fat 6.9g; poly fat 2.2g; protein 12g; carb

 Next Ingredient: TRUFFLE OIL

[aroc3435]

                              Truffle Oil Mashed Potatoes

                           Featured Ingredient:  Truffle Oil

2 & 1/2 pounds russet or yukon gold potatoes

3/4 cup cream, warmed

2 - 3 Tbsps unsalted butter

4 Tbsps truffle oil

salt & white pepper to taste

Place potatoes in a large pan and cover with cold water.  Put a lid on the pot, bring water to a boil and cook for 30 to 35 minutes or  until tender when pierced with a knife tip.

Drain thoroughly and return to the pot and place on the warm burner shaking the pot to rid the potatoes of any lingering water.

Add the warm cream, butter, and truffle oil and mash.  Taste and add the white pepper and salt to taste.

If you wish to, four roasted soft squeezed garlic cloves can also be incorporated in this dish for a slightly different flavor profile.

This is my daughter's recipe which she created from several different sources fourteen years ago.  My son-in-law loves them and has declared all other mashed potatoes to be inferior to these.  

They are now a must when a roast appears on their table, even if she also has roasted pan potatoes and other roasted root vegetables.

aroc3435

Washington, DC

Next Ingredient:  SOUR CREAM

[GenXmuse]

Fried Green Tomatoes with Chipotle Sour Cream

Course Appetizer

Cuisine American, Southern

Diet Gluten Free, Vegetarian

Keyword chiles, sour cream, tomatoes, vegetarian

Prep Time 15 minutes

Cook Time 45 minutes

Chillling Time 30 minutes

Total Time 1 hour 30 minutes

Servings 4

Calories 240kcal

Equipment

• small bowl
• 3 small pie pans or shallow bowls
• large cast iron skillet
• large plate lined with paper towels
• tongs

Ingredients

• 8 ounces Daisy light sour cream
• 1 chipotle pepper in adobo sauce minced
• 2 medium to large green tomatoes sliced ¼-inch thick
• ¼ cup brown rice flour or unbleached all-purpose flour
• ½ teaspoon salt
• 1 teaspoon chili powder
• 1 cup buttermilk See Variations for a substitute.
• ½ cup gluten-free panko or regular panko
• 1 cup sunflower oil or canola oil

Instructions

• Stir together the sour cream and minced chipotle in a small bowl. Cover and refrigerate for at least 30 minutes.
• Cut tomatoes into ¼-inch-thick slices.  Whisk together rice flour, salt, and chili powder in pie plate.  Pour buttermilk into the second pie plate. Pour panko into the third pie plate.
• Heat oil in the large cast iron skillet over medium heat.  Meanwhile, dredge tomato slices in the flour mixture and shake off the excess. Dip into the buttermilk on both sides, then immediately dredge slices in panko.
• Cook tomato slices in hot oil until brown and crispy, about 3 to 5 minutes per side. Drain thoroughly on the paper towels.  Serve immediately with the chipotle sour cream. Best eaten within an hour.

Notes

VariationsIf you don’t have buttermilk, you can make your own. Combine 2 tablespoons fresh lemon juice plus enough lowfat milk to equal 1 cup. Let it sit at room temperature for about 15 minutes, then it’s ready to use.

Nutrition

Serving: 3slices | Calories: 240kcal | Carbohydrates: 22g | Protein: 7g | Fat: 14g | Saturated Fat: 6g| Cholesterol: 26mg | Sodium: 513mg | Potassium: 351mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1016IU | Vitamin C: 15mg | Calcium: 171mg | Iron: 1mg

Next Ingredient: MATCHSTICK CARROTS

[RespectLife]

@momtochloe  sent me this salad and I have made it 2x now....I have added something diff each time....it is fresh and crisp, but a little nakey.   Last time, I added matchstick carrots and chick peas.

I also cut them thicker the 2nd time. 

When I salt/fridge the cukes....I lay a cotton towel over the top of them in the bowl and fill with ice.  BJC suggested this when making pickles....to keep the pickles crisp.  Totally works!

Honey-Sweetened Cucumber Salad        
  Makes 4 to 6 servings

1 1/2 pounds cucumbers (about 3 medium), peeled, halved lengthwise, and thinly sliced
1 1/2 teaspoons salt
1/2 cup white wine vinegar (or substitute rice vinegar)
1/2 cup water
3 Tablespoons honey (or same amt of white sugar)  *I used the Honey & added more
1/8 to 1/4 teaspoon red pepper flakes
2 Tablespoons finely diced red onion

*MATCHSTICK CARROTS

** anything else you'd like such as chick peas or other veggies.

Place cucumber slices in a colander sitting over a bowl. Sprinkle with salt and toss well. Let cucumber slices sit in your refrigerator for 1 hour, tossing them several times as they are draining.

Prepare marinade while cucumber slices are draining in the refrigerator:

Combine vinegar, water, honey, and red pepper flakes in a small saucepan.

Bring to a boil, then reduce heat to medium. Cook over medium heat for about 10 minutes, until liquid is reduced to about 1/3 cup (if you end up with less than 1/3 cup, add some water to bring the mixture to 1/3 cup).

 Remove mixture from heat and mix in the diced red onion. Let mixture cool to room temperature.

When cucumber slices are ready to remove from the refrigerator, dry them a little more by patting with some paper towels and then combine with the vinegar marinade mixture, blending well.

Refrigerate until well chilled and then serve (you can serve it without chilling, but it tastes best chilled).

Recipe from NancyC | nancy-c.com

[aroc3435]

@RespectLife   Nice recipe using matchstick carrots.  I like the idea of the cukes in it.

Now what is the next ingredient you want us to use?

I "hearted"  and then "unhearted" your post so that you can go in and edit!

Best,

aroc3435

Washington, DC

[RespectLife]

Oh Geez, @aroc3435 

Thank you!  What am I, new?  LOL

 I guess I was asleep at the wheel.

NEXT INGREDIENT:

FETA OR GOAT CHEESE

[GenXmuse]

Warm Goat Cheese Salad

A 15-minute prep Warm Goat Cheese Salad full of flavor! Crunchy salad topped with seeded warm goat cheese full of sesame seeds and cranberries with a delicious sesame tahini dressing.

Course Salad

Cuisine International

Keyword warm goat cheese salad

Prep Time 15 minutes

Cook Time 2 minutes

Total Time 17 minutes

Servings 4 people

Calories 360kcal

Ingredients

• 5 oz baby leaf lettuce (140g: baby spinach, baby romaine etc.,)
• 1 cup sliced red cabbage
• 1/2 cup blueberries
• 8 oz goat cheese
• 2 Tbsp black sesame seeds or white sesame seeds
• 2 Tbsp hemp seeds
• 2 Tbsp dried cranberries
• 2 Tbsp olive oil
• 1 Tbsp sesame oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp tahini
• 1/2 Tbsp honey
• sea salt
• pepper

Instructions

• Finely chop dried cranberries and add to a small bowl. Add sesame seeds and hemp seeds and mix well.
• Take about 1/2 Tbsp of goat cheese into your hands and roll between your palms until a ball forms, then roll goat cheese ball in seed mix and place on a plate. Repeat until all goat cheese is in balls.
• Heat a non-stick pan over very low heat.
• For the dressing, add sesame oil, tahini, honey, balsamic vinegar, olive oil, and sea salt and pepper to a sealable jar and shake until well combined.
• Once the pan is very hot, add seeded goat cheese balls and cover with a lid. When they start to lose shape immediately remove from pan and place on a plate or on the salad.
• Add lettuce and sliced cabbage to a salad bowl, scatter blueberries on top and add goat cheese balls on top.
• Add salad dressing right before serving and toss to combine.

Nutrition

Calories: 360kcal | Carbohydrates: 17g | Protein: 16g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 26mg | Sodium: 246mg | Potassium: 317mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4196IU | Vitamin C: 24mg | Calcium: 179mg | Iron: 4mg

Next Ingredient: CORN MEAL

[vabreeze]

This recipe is much like Virginia Spoon Bread in that it has the custardy texture but is easier to prepare (no attentive stirring while simmering w/o boiling the liquids that'll cook the cornmeal, no eggs used) and it's as tasty IMO.

MEXICAN SWEET CORN CAKE    (Source: Just a Pinch)
Serves: 6.  Prep: 15 Min.  Cook: 55 Min

Ingredients
1½ cups fresh corn kernels sliced from cobs (or use thawed or canned corn kernels)
1/2 cup butter, softened
1/3 cup masa harina (corn flour)-- I get mine at Aldi's.***
1/4 cup water 
1/4 cup corn meal
1/4 - 1/3 cup sugar (My personal preference is less sugar)
2 TBS heavy cream
1/2 tsp baking powder
1/4 tsp salt
***Masa harina (corn flour) is not the same as corn meal.

Directions

• Preheat oven to 350°.  In a blender or food processor, pulse corn kernels to chop up a bit but still leave somewhat chunky..
• Beat butter in medium bowl until creamy. Add masa harina and water, beat until mixed well.
• Stir the blended corn into the butter mixture.
• In a separate bowl, combine last 5 ingredients (corn meal --- salt). Add it to the butter/corn mixture and stir until combined well.
• Spread into 8x8 square pan and cover with foil. Bake in a hot water bath by placing the square pan into a 9x13 baking dish filled with water up to a third of the sides of the square pan. the square pan into a 9x13 pan and add water to about a thitd of the way up the 8x8 pan.
• Bake for 50-60 minutes until it is the consistency of custard. Cool for about 10 minutes and serve by scooping it out either with a spoon or ice cream scoop. (!for a pat of butter over serving portion, if desired).

NEXT INGREDIENT:  Sweer or Tart Cherries, fresh. canned or frozen