Rhianna's Recipes

Namasu

2011-01-09T13:47:00.000-08:00

So we've been doing bento (or more like I've been doing bento) of late. Bento means box in Japanese, but its used to refer to lunch boxes. Sometimes they're kawaii (cute) but that's sorta hit & miss at times.

I just made up a batch of Namasu, a salad/pickle of Japanese origin that's made with Daikon & Carrots. It involves NO cooking so its actually not hard to make, you just need to make it in advance as it needs a few hours/overnight to set up. It keeps for a week or more so you can make it on the weekend & use it later.

3 Cups Daikon, finely julianned
1 Cup Carrot, finely julianned
1 Tbs Salt (Sea Salt works best)
2 Tbs Sugar
2 Tbs Vineger (rice wine vinegar if you have it)
2 Tbs Lemon Juice
*1/2 Cup dried fruit, finely diced (if desired)

Finely julianne the Carrots & Daikon. By finely, I mean as fine as you can do it without cutting yourself. Remember to go WITH the grain of the vegetable for the best crispy taste.

Add the Salt to the julianned veggies. Mix by hand, making sure to work the salt in. Squeeze, by the handful, to remove as much liquid as possible. Once you've drained 1 handful place in a separate bowl. This is the bowl you'll store it in so make sure it has a lid that fits tightly.

This is the amount of liquid I squeezed out by hand so expect a lot of liquid.

Once all the liquid is squeezed out, mix in the sugar, vinegar & lemon juice with the drained veggies. Stir until all the sugar is dissolved. *IF you're using dried fruit NOW is the time to add it. Make sure it is finely chopped, like with a food processor.*

Wrap or cover tightly & store in the fridge for several hours, or overnight for best flavor.

While it technically is a pickle due to the vinegar it shouldn't come out too sour or salty or sweet so you can use it as a regular side dish like a salad if desired.

Butter

2010-03-16T11:04:00.000-07:00

Simple, yet tasty.

2 cups Heavy Cream (Whipping Cream)

Place cream in bowl & beat until milk separates and butter comes together, about 10 minutes. You can also use a stand mixer.

Strain out all the buttermilk (& retain for future use!), rinse with cold water, & pack into a plastic container, pressing firmly to release any extra buttermilk.

Can be frozen if desired.

You can purchase special butter presses, though they can get very pricey very quickly. Also, you can chop up herbs, spices, or even use jelly mixed in to the butter (after churning) to make your own special flavors.

Mexican Turkey Soup

2009-11-30T16:46:00.000-08:00

Another great use for those Turkey leftovers, or sub chicken if you'd rather.

2 cups cooked Turkey (or chicken) shredded, or cubed
3 medium Tomatoes, chopped
1 medium Onion, chopped
1 can Corn, undrained
1 can Enchilada Sauce (Red or Green)
1 cup Rice, uncooked
1 Tbs Chili Powerder
Powdered Garlic & Onion - to tastes
Salt & Pepper - to tastes

Bring 6 cups water to a boil. Stir in turkey, tomatoes, onion, rice and seasonings. Boil for about 10 minutes, then stir in corn & enchilada sauce. Turn down to simmer & cook another 5 or so minutes.

Top with sliced avocados, shredded cheese, & sour cream. Serve with tortilla chips if desired.

Turkey Cabbage rolls

2009-11-25T09:32:00.000-08:00

Left over time again folks.

2 cups shredded, or cubed, cooked turkey
10 fresh cabbage leaves
1 can Chopped Tomatoes (UNdrained)
1/s cup Rice
1 med Onion, finely chopped
1/2 cup Cheese, shredded (your choice, but yellows & soft whites work best)
Garlic, Salt, & Pepper to taste
1/2 cup Water

Pre-heat oven to 350F. Bring a pot of salted water to boil. Put in cabbage leaves & boil 2-3 minutes. Drain well.

Mix turkey, rice, tomatoes, cheese & spices in a large bowl. Add water & stir to combine. Spoon 2Tbs turkey mix into each cabbage leaf, tuck sides in & fold top and bottom over (like a burrito). Place in baking dish. Top with remaining turkey mix, & shredded cheese if desired. Bake for 30-35 minutes, until cabbage is tender.

An interesting take on Polish style Cabbage Rolls. Feel free to add more tomatoes, or Ro-Tel but remember not to drain them. The rice will need the liquid to cook in the oven.

Turkey Enchiladas

2009-11-24T07:19:00.000-08:00

Another great left over idea.

3 cups Turkey, shredded (mix the white & dark if possible)
2 cups Shredded cheese (I use Colby-Monterrey Jack but the possibilities are endless)
1 medium Onion, finely chopped
1/2 cup Rice
1 can Ro-Tel Tomatoes (undrained)
1 small can Diced Jalapenos
1/2 cup Water or Broth
18-20 Corn Tortillas

Pre-heat oven to 350F. Mix turkey, onion, rice, Ro-Tel, Jalapenos, water, & 1 cup cheese in a bowl. Heat tortillas in a dry skillet, or in microwave for about 30 seconds - just enough to be flexible but not dried out. Spoon 1-2 Tbs turkey mix onto center of tortilla, roll edges, & place seam down in a baking dish. Repeat with remaining tortillas. Spoon remaining mixture over enchiladas, top with cheese. Bake for 20-30 minutes, until cheese is melted & a little bubbly (cover with foil to prevent over browning if you'd like). Serve immediately.

Turkey & Veggie Pasta

2009-11-23T04:07:00.000-08:00

This is a great way, of many, to use some of that left over turkey.

2 medium carrots, julianned & cut into 1/2 inch pieces
1/2tsp dried Basil, or 3 sprigs fresh
2 cups cooked turkey, cut into small (1/2 inch or so) pieces
2 8oz packages Fettuccine noodles (or shape of choice)
2 cups fresh mushrooms, sliced
1 cup Peas (canned work well, but fresh is good too)
1Tbs Margarine (or Butter works eve better)
Grated Parmesan (or 'shaky cheese' as the bottled stuff is called in our house)

Boil fettuccine noodles in well salted (or oiled) water for 5 minutes. Add carrot pieces & continue boiling 2 more minutes. Drain well. Add turkey, mushrooms, & peas tossing gently. Stir in butter & cheese, stirring gently to coat. Serve hot with garlic toast for a hearty, warm meal.

Turkey Brine

2009-11-23T03:50:00.001-08:00

I use this brine every time I make a turkey. It will, quite literally, fall off the bone, there is no need to 'carve' the bird, only slice the meat after the fact. No dry turkey here, & it freezes incredibly well for later use in soups, pasta recipes & the like.

2 cups Kosher Salt You MUST use Kosher
2 gallons cold water
2 cups hot water (not boiling)
1 10lb bag of ice (unless you're using the fridge to hold the bird)
2 cups brown sugar
3Tbs Garlic Powder
3Tbs Ground Cinnamon (or 3 sticks, crushed)
3Tbs Pepper Corns, rubbed to release flavor (do NOT crack)
3Tbs Cocoa Powder
&
2Tbs Chili Powder
OR (NOT both)
4-6 Sprigs Fresh Rosemary, Basil, & Thyme (or 2Tbs each, dried)
Thawed or Fresh Turkey (whole or breast)

Dissolve the salt in the hot water. Add the cold water. Add all spices & seasonings, stirring well to mix into the water & ensure salt is dissolved. If brining in the tub, or ice chest add the ice. Ensure turkey is thawed, if previously frozen, & all gizzards/neck/gravy packet is removed (store for later use if you want). Add turkey & totally submerge.

Allow to brine for at least 8 hours, but 24 hours works best. Rinse turkey, especially cavity, prior to baking or frying as usual.

Don't mix the cocoa/chili & fresh herbs. One or the other is wonderful but the two together are ... um ... 'interesting' shall we say.

I brine my turkey for 24 hours, in an ice chest, in the coldest part of the house. That means the garage, or even back porch if its cold enough. Put a large stone or brick on top to discourage animals if it will be outside, though we've never had issues with it.

Homemade Pie Crust

2009-11-10T10:50:00.000-08:00

1 1/2 cups Flour (NOT Self-rising)
2 Tbs Sugar
1/6 Cup Crisco (Butter Flavor works well)
1/3 Cup Butter
1/3 Cup COLD Water

Mix all dry ingredients together in a bowl. Slowly add water, a tsp or so at a time, blending well between additions. You want the dough to form a rough, crumble consistency that can hold together in balls about the size of peas.

Roll dough out on HIGHLY floured surface. Remember to flour your hands, and rolling pin! Roll to 1/8 - 1/4" thickness, then invert into baking dish. If it breaks apart that is okay! You can use your fingers to gently push pieces in to cover the whole pie pan, or baking dish.

Its now good to fill & bake!

Using the 2 different fats allows them to melt at 2 temps, providing a flakier crust.

Homemade Chicken Noodle Soup

2009-11-03T06:48:00.000-08:00

3 boneless skinless chicken breasts
1 onion, finely chopped
2 stalks celery, finely sliced
4-6 carrots cut into rings
Noodles of choice 8-12 oz
Seasonings to tastes (salt, pepper, garlic are what I use)

I boil the chicken in just enough water to cover them for 3 to 4 hours at a low heat, season the water with whatever you like - I just add til it looks right. Take the chicken out & drain. Put the veggies into the chicken stock and bring to a low boil, add more water now if you need to. Cook for about 30 minutes, until they're soft but not mushy. Shred the chicken with a fork & knife while the veggies cook, you should have about 2 cups of cooked chicken when done. Add the noodles, bring up to a fast boil for 8-10 minutes more. Stir in the chicken to mix and warm through & you're good to go!

Sometimes I add in a little bit of seasonal veggies - last night 2 leaves of green cabbage really finely sliced then chopped, mushrooms, and the last of a couple cans of green beans & corn (when I added the noodles). You can crumble on some bacon or sprinkle some shredded cheese if you like it a bit hardier.

Spinach, Mushroom & Ricotta Ravioli

2009-09-18T13:40:00.000-07:00

A very good recipe for use as a side, or for a vegetarian meal. Serve with your favorite pasta sauce.

For the Ravioli (makes about 25-40 Raviolo per batch - you WILL have filling left!)
3 Cups Flour
1/2 Cup Water
1/4 Cup Oil
1/2 tsp Salt
2 Eggs

Beat the eggs with a fork. Add the water and oil, and mix well. Add 1 cup flour, stir with fork until absorbed. Add each remaining cup flour, mixing well between each addition.

Turn out the dough on a floured surface. Knead by hand until the dough is elastic and mixed well. Roll out to 1/8" with a well-floured rolling pin. Cut out circles of dough with a medium sized round cookie or biscuit cutter. You can make them smaller or larger, to your taste.

Remove filling from refrigerator, and place 1 small spoonful of filling in the center of the dough circles. Dip your fingertip into a small dish of water, and run it around the edge of each circle. Press a second circle on top of the filling, pushing gently on the edges. Press each edge with the tines of a fork, making sure it has a good seal and no filling leaks out.

Bring a pot of salted water to a fast boil. Boil ravioli for 6-8 minutes, or until they begin to float. Serve with warmed sauce of your choice, or drizzle with olive oil, or a small dab of butter. Sprinkle with Parmesan cheese if desired.

For the Filling
2 Eggs
2 cans spinach, well drained and pressed to remove ALL liquid
1 can sliced mushrooms, drained well
1 16oz pkg Ricotta cheese
1/4 tsp Salt
1/4 tsp Black Pepper
Herbs to taste (Basil, Rosemary, Garlic, Thyme, et cetera)

Mix all ingredients together in a bowl. Store in refrigerator until ready to use.

Starter for Sourdough Bread

2009-09-08T06:52:00.000-07:00

1 cup Milk
1 cup Flour

Place 1 cup milk in a glass jar, cover with cheesecloth and let stand at room temperature for 24-36 hours. Stir in 1 cup flour, cover with cheesecloth and set outdoors for 24 hours. Set mixture in a warm place indoors until it is full of bubbles (3-5 days). Store in a covered container in refrigerator. Use only part of starter each time. Replenish by adding equal parts of milk and flour.

This is an old family recipe, from my Mimi. May it serve you well in your bread making trials.

Aliter Dulcia (Sweet Roman Toast)

2009-09-01T06:50:00.000-07:00

White Bread
Milk
Olive Oil
Honey

Remove the crusts from the bread and slice it. Dip in milk and saute in olive oil. Sprinkle honey on top and serve.

*This recipe is much like "french toast", but omits the egg so is wonderful for people will allergies to eggs. I've also made it with Soy Milk and it turned out just as good. It is listed as a Roman dessert, though I make it as a breakfast. As found in "De Re Coquinaria" by Apicius.*

Laridi Coctura (Bacon with Dill)

2009-08-25T06:47:00.000-07:00

As excerpted from "De Re Coquinaria" by Apicius - the oldest cookbook known to man, and over 2000 years old.

8 thick slices Bacon, very little fat
1/2 cup Water
1/2 teaspoon Dill

In a frying pan, barely cover the bacon with water. Season with dill. Fry the bacon, but do NOT allow to crisp. If desired, serve with a sprinkling of olive oil and salt to taste.

Bacon Candy

2009-08-18T06:46:00.000-07:00

1lb Bacon
Brown Sugar

Slice bacon in to 2" long pieces. Dredge through brown sugar, flip, and dredge again. Place on rack over a drip pan, and broil in a hot oven until crisp. Let cool about 5 minutes, then transfer bacon from rack to clean plate. Let cool completely. Store in an air-tight container.

Flour Tortillas

2009-08-11T06:43:00.000-07:00

2 cups All-purpose Flour
3 tablespoons Vegetable Oil or Shortening
1/2 teaspoon Salt
2/3 cup Warm Water (100-110F)

Place flour and salt in mixer, combine. With mixer on lowest setting, gently add oil. Mix 30 seconds. Slowly add water, scraping sides of bowl if needed. Mix until dough ball forms. If dough is still too stiff or dry add more water, 1Tbls at a time. If too sticky, add flour 1Tbs at a time. Mix just until combined. Cover dough, let rest 30 minutes.

Pre-heat pan/tortilla flat/tortilla press (I have one, though I suggest doing it by hand 2-4 times before buying a kitchen gadget you might not get any use out of otherwise). Place one small ball (approximately the size of a quarter) in bottom center, towards rear of tortilla press. If using a pan, roll circle out on lightly floured wooden board until you can see the wood-grain through the dough. I know it will take a while, but the dough will puff when cooked, so you want them as thin as possible without ripping.

Cook about 1 minute per side, until bubbles form and a few golden brown spots appear on cooked side. Turn and repeat. Keep tortillas warm by covering with a clean cloth. You can cool completely, bag and refrigerate up to 3 days, or freeze for up to 1 month. Makes 10-12 tortillas.

Old Fashioned Yeast Bread

2009-08-04T06:41:00.000-07:00

5 3/4 - 6 1/4 cups All-purpose Flour
2 packages Active Dry Yeast
2 1/4 cups Milk
1 cup Sugar
2 tsp Salt
1 Tbls Shortening

Preheat oven to 375F. Grease 2 loaf pans. In large mixing bowl combine 2 1/2 cups of flour and the yeast. In sauce pan heat milk, sugar, shortening and salt just till warm (115 to 120 ^F), stirring constantly till shorting is almost melted. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute scraping sides of bowl constantly. Beat on high speed for 3 minutes. By hand stir in enough flour to make a moderately stiff dough.

Turn out onto lightly floured surface and knead till smooth and elastic (8 to 10 minutes). Shape into ball and place in lightly greased bowl turning once to grease surface. Cover and let rise in warm place until doubled (about 1 1/4 hour). Punch dough down. Turn out onto lightly floured surface and divide in half. Shape each onto ball and let rest for 10 minutes. Roll in to 12 x 8 inch rectangle. Starting at narrow edge, roll up tightly and seal ends by tucking under loaf. (situate seam on bottom of loaf also.) Place into loaf pans and let rise until doubled (45 to 60 minutes).

Bake for 45 minutes or till done. If top browns to quickly cover loosely with tin foil last 15 minutes. Remove from pans and cool on wire racks. This recipe also works well as rolls.

Cazzilli (Fried Potato Croquettes)

2009-07-28T06:39:00.000-07:00

1 kilo (2 pounds) Potatoes
1 sprig Parsley, chopped
1 tsp Fennel Seed
Vegetable Oil
Salt & Pepper, to taste
3 Eggs

Boil the potatoes in salted water, peel, mash, and then pass through a vegetable mill. Put the potato puree into a bowl, add salt, pepper, parsley and fennel. Mix in the egg yolks, one at a time. Grease the palm of one hand with a little oil and shape the croquettes into little cylinders. Deep fry to golden brown in hot oil. Drain and serve immediately.

Green Beans & Mushrooms

2009-07-21T06:36:00.000-07:00

2 cans Green Beans (or 2 pkgs Frozen French Style Green Beans)
1 6oz can Mushrooms, sliced
1 5oz can Water Chestnuts, drained and chopped (optional)
1 Tbls Milk
1/4 tsp Salt
dash of Pepper
2 Tbls Flour
2 Tbls Onion, chopped
1 cup Sour Cream
1 8oz pkg Swiss Cheese, grated
Corn Flakes, crushed

Preheat oven to 400F. Lightly grease casserole dish. Cook green beans as directed. Drain well. Combine butter, flour, salt,pepper, onions, mushrooms, water chestnuts (if used), and sour cream. Mix lightly with green beans. Place mixture in casserole dish. Top with grated cheese; sprinkle with corn flakes. Bake for 20 minutes or until bubbly. Serves 8.

Green Bean Casserole

2009-07-14T06:35:00.000-07:00

1 can Green Beans
1 can Cream of Mushroom Soup
1 can Fried Onions (French's)

Preheat oven 350F. Lightly grease casserole dish. Combine beans, soup and half of onion rings. Pour into casserole dish, Top with remaining onion rings. Bake for 20 to 30 minutes until hot.

Guacamole

2009-07-07T06:25:00.000-07:00

2 Avocados, mashed
1 cup Chunky Salsa
1 tsp. Lemon Juice
Sea Salt

Add all ingredients to a bowl. Use the salt to taste and to prevent browning. Serve with tacos, chili, or as a dip.

This is a quick cheater way to do it. This is not the best you'll ever eat but will do in a pinch, and is far superior to those horrible frozen varieties that abuse themselves of people's palates.

Homemade Mayonnaise

2009-06-30T06:08:00.000-07:00

This recipe was featured in the July 1978 issue of Texas Monthly. Homemade Mayonnaise Mastered at Ten. Homemade versions of "prepared" foods are a kid's kitchen miracle.

1 egg
2 cups salad oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dry mustard
juice of 1/2 lemon

Using a mixer, whip a whole egg until frothy, then add, a drop at a time, 1 cup of salad oil. With the mixer still running, add 1 teaspoon each sugar, salt, dry mustard, and the lemon juice. Now add, a drop at a time, the other cup of salad oil. If you have done this patiently, you will have some of the best mayonnaise you ever put in your mouth. If you wish, add other herbs and spices to make exotic salad dressings. Try dill, paprika, or whatever strikes your fancy, but taste as you add until it suits you. Makes 1 pint.

Potato Salad

2009-06-23T06:05:00.000-07:00

This recipe will produce a large amount, good for shop get togethers, or family bar-b-ques.

10 lbs potatoes, washed and scrubbed, with peels on
3 stalks celery, finely chopped
1 can (15oz) black olives, drained and finely chopped
1/2 medium onion, very finely chopped
4 hard boiled eggs, cooled and well chopped
1 jar kosher dill spears, chopped (sub flavor of your choice, and tweak amount if desired)
Pickle juice
Mayonnaise (can use Miracle Whip for a bigger tang)
Mustard

Wash and scrub potatoes. Boil for about an hour, over medium-high heat, until easily pricked by a fork. Drain and slightly cool potatoes. Peel the potatoes. (Yes, it will get messy, make sure to protect your hands from the potatoes, they'll still be quite hot inside - I use an oven mitt to hold the potato while peeling with the other hand. Also, I suggest using the blunt side of a butter knife to peel the skin, rather than using an actual peeler.) Cut each potato into 1/4 inch, bite-size pieces.

Mix in each ingredient, one at a time (excluding pickle juice, mayonnaise, and mustard). When all dry ingredients are mixed, add 2-4 Tbs Pickle juice, 1/2-1 cup Mayonnaise, and 1/2 cup Mustard. Mix gently into potato mix one at a time. Feel free to add or subtract amounts to suit your tastes.

Chill for 4+ hours, or overnight. Serve and enjoy.

Broccoli Rice Casserole

2009-06-16T06:03:00.000-07:00

Known in my family as "Green Rice". Believe me, it will be GREEN when you're done, as it should be.

1/2 cup Chopped Onion
2Tbs. Butter/Margarine, divided
2 Cups Hot, cooked Long-grain Rice
1 Can (10 3/4 oz) Condensed Cream of Mushroom Soup (Cream of Chicken can be used)
2 Cups Fresh Broccoli (10oz. Frozen Broccoli can be used, though I prefer fresh), Cooked and well drained
1 jar (8 oz.) Cheese Sauce (or, 8 oz chopped Velvetta block)
1/2 cup fresh Bread Crumbs

Pre-heat oven to 350°F. Cook and stir onion in 1Tbs butter, in large skillet on medium heat, until tender. Add rice, soup, broccoli and cheese; mix lightly. Melt remaining butter in small pan, stir in breadcrumbs and set aside. Spoon rice mix into 1 ½ Quart casserole dish, top with breadcrumbs. Bake at 350° for 30-35 minutes, until heated through. Serve.

Tip, if you’re making this for use at a gathering (Thanksgiving, Christmas, Easter…etc), you can make it a day in advance and refrigerate without heating. Just put it in the oven on the day, and heat through. This also freezes well, up to 3 months.

Chicken & Avocado Sandwiches

2009-06-09T06:01:00.000-07:00

Alright,for all of those that have read my usual blog, I give you the recipe for my favorite treat from Tesco.
1 (4.5 oz) can White Chicken Breast chunks (Swanson is the one I use)
1/2 Ripe Avocado, sliced into 1/4" think slices
1/4 cup Mayonnaise
1/8 tsp Lemon Juice
1/4 tsp dried Basil, Oregano and Garlic
2-4 slices of Bread (wheat, or other whole-grain makes it far better in my opinion.)

Mix the Mayonnaise, Lemon Juice and seasonings together in a small bowl. Drain the chicken chunks, cutting into smaller pieces if desired. Add the chicken to the mayonnaise mixture, and stir to coat. Place several slices of avocado onto bread (you want to cover the bread slice). On second piece of bread spread 1/2 (or all, depending on how thick you like your sandwich fillings) of chicken mixture. Place bread together, slice on an angle and enjoy.

Piña Colada Dip

2009-06-02T05:59:00.000-07:00
Roughly pronounced "Peen-yah Coh-lah-dah" for all my non Spanish or Tex-Mex speaking readers. This is non-alcoholic I promise. I can also pretty much guarantee that you won't have to force anyone to eat it, and that you won't have any dip left over.

8oz crushed Pineapple, undrained
3/4 ox pkg Instant Coconut Cream Pudding
3/4 cup Milk
1/2 cup Sour Cream

Beat all ingredients together. Let sit overnight in refrigerator. Serve with sliced fruit (or veggies).

Desert Lumpia

2009-05-26T05:55:00.000-07:00
Yes you heard correctly, I said (well typed) dessert lumpia. This is my variation on Turon (banana rolls) that are native to the Philippines.

1 pkg (30 count) Lumpia wrappers
2 bunches bananas (ripe, but not squishy)
1 apple (Gala or another sweet, red cooking apple)
Brown Sugar
water

Pre-heat your oil source (fry daddy, pan with oil in it). Slice each banana into 1/4 inch thick slices. Finely chop the apple. On one lumpia wrapper sprinkle some brown sugar (about 1 Tbs - or to taste). Lay several slices of banana on top (about 5-6 per lumpia should be sufficent). Sprinkle a few apple pieces on top, and then a small amount of brown sugar. Wrap closed, sealing edges with water. Fry for 2-5 minutes, until golden brown. Serve with vanilla ice cream for a great treat.

Texian Lumpia

2009-05-19T05:56:00.000-07:00
This make some really good Lumpia (Philippine Egg/Spring rolls), but no Filippina in her right mind would serve these. So, I leave it to you to try them and decide if you like them.

Ingredients

2 lbs Ground Pork
1/2 head Red Cabbage, finely shredded
1 medium Onion, finely chopped
1 cup Mushrooms, made into matchsticks
2 Carrots, made into matchsticks or finely shredded/julianned
Soy Sauce (to taste)
Fajita Seasoning (Fiesta Extra Fancy Fajita Seasoning if you can get it)
1 pkg (30 count) Lumpia wrappers (I use Simex brand, individually separated...you'll want pre-separated what ever you do...I promise!)
1 small bowl Water
Hot oil or Fry Daddy

Dry fry onion for a few minutes, just until tender. Add pork, sprinkle on liberal amount of Fajita seasoning, and cook into tiny pieces. Drain most, but not all, fat off. Add cabbage, mushrooms and carrot and cook 5 minutes more on low heat...Until cabbage and carrot become slightly tender. Remove and drain.

Pre-heat Fry Daddy, or oil in pan (nut oil will work the best, but use what you'd like). Ensure lumpia wrappers are separated and ready to use. You may need water on your hands to ensure the wrappers don't stick together.

Add 1-2 Tbs Soy Sauce to pork mixture. Stir well, then begin to make lumpia. Place 1/8 cup filling in center, back of wrapper. Tuck rear end of wrapper over filling. Fold over right, then left, side overhang of wrapper. Gently roll lumpia forward to fully cover. Use water where needed (mainly on edges) to seal wrapper.

When you have enough lumpia prepared begin frying in oil. I would suggest no more than 5 at a time to ensure you can control them all. Cook until wrappers turn golden brown. Drain well on paper towels.

**TIP**
You can freeze pre-made lumpia. Just don't cook them. When ready to use, remove from freezer and fry in oil. Frozen lumpia will keep in the freezer up to 3 months.

Hunan Lemon Chicken

2009-05-12T05:52:00.000-07:00
This is hubby's favorite Lemon Chicken recipe. It isn't exactly what he wants (he wants HongFong's) but he likes it none the less. It is VERY SWEET so if you want a lemon bite to your chicken, this isn't it.

Tempura Battered Chicken

6 1/2 Chicken Breasts, boneless and skinless (about 2 1/2 lbs.)
Vegetable Oil + 2 Tbs.
1/4 Cup All Purpose Flour
1/4 Cup Water
1 Egg
2 Tbs. Cornstarch
1 tsp. Salt
1 tsp. Soy Sauce
1/4 tsp. Baking Soda

Heat 1"-1 1/2" oil in a pan (or you can use a Fry Daddy/deep fryer as I do). Beat all other ingredients with mixer until smooth. Dip chicken in batter. Fry 1-2 pieces at a time until done, aproximatly 7 minutes. Drain on papertowels. Repeat with remaining chicken. Cut into 1/2" strips. Keep warm. Prepare Lemon Sauce, serve with chicken.

LEMON SAUCE

1/2 Cup Water
1/2 tsp Salt (OPTIONAL)
1/2 tsp Grated Lemon Peel
1/4 Cup Lemon Juice
3/8 Cup Honey
1 Clove Garlic, finely chopped
1 Tbs Ketchup

Heat all ingredients in small pan, to boiling. Mix 1 Tbs. Corn Starch and 1 Tbs. COLD Water in a small cup. Stir cornstarch mixture into sauce. Cook and stir until thickened, aproximatly 30 seconds. Serve with chicken.

*You may boil the sauce a second time, after adding the cornstarch mix. Doing this will intensify the sweet flavors of the Lemon Sauce, but is not required.*

Créme Brûlée With Assorted Cookies

2009-05-05T05:49:00.000-07:00
This recipe was featured in the May issue of Texas Monthly. It is from Chef Will Packwood of 7 in Austin.

Créme Brûlée

1/2 vanilla bean
1/2 cup sugar
1 pint cream
1 tablespoon orange zest
8 egg yolks

Preheat the oven to 325 degrees. Split and scrape the vanilla bean and combine with the sugar, cream, and finely chopped orange zest and scald over medium-high heat.

Meanwhile, in a separate bowl, lightly mix the yolks with a wooden or stainless-steel spoon. When the cream is hot, temper the yolks with an equal amount of the hot cream. Add the remaining cream to the yolk mixture and stir to combine. Strain the creme brulee mixture into a clean bowl and place over an ice bath or immediately turn into ramekins.

Pour the custard mixture into 8 four-ounce ramekins and place them in a large roasting pan. Add enough hot water to come halfway up the sides of the custard filled ramekins, wrap the roasting pan loosely with aluminum foil, and place on the center rack of the preheated oven.

Bake the custards for one hour and fifteen minutes, or until custard slightly jiggles when you shake the ramekin. Editor's note: Start watching the custard at the 45-minute mark.

Remove the custards from the water bath and allow them to cool to room temperature. Wrap individually in plastic wrap and allow them to rest in the refrigerator overnight.

When you are ready to serve, pour one tablespoon of granulated sugar over the top of the custard. Shake the ramekin so that the sugar is distributed in a thin even layer. Using a kitchen torch, caramelize the sugar. Allow the custards to rest for one to two minutes. Serve the custards with assorted cookies or mixed berries.

Shortbread Cookies

1/3 cup (3 ounces) almond paste
1 1/2 cups (12 ounces) butter
1 1/4 cups (10 ounces) sugar
2 egg yolks
1/8 cup (1 ounce) amaretto
1 teaspoon orange zest
2 cups (8 ounces) cake flour
2 cups (8 ounces) AP flour
pinch of salt

Editor's note: 8 fluid ounces equals 1 cup (butter, sugar); 4 solid ounces equals 1 cup (flour)

Using a food processor or mixer, thoroughly combine the softened almond paste and softened butter, transfer mixture to a mixer and cream with the sugar.

When butter-sugar mixture is light and fluffy, add the yolks one at a time, combine thoroughly making sure to scrape down the side of the mixing bowl.

Add the amaretto and zest mix to combine, sift flours and salt over mixing bowl and fold lightly to combine, remove shortbread dough from mixing bowl, cover with plastic wrap, and allow dough to rest in cooler for 25 to 30 minutes.

When dough has rested, remove from cooler, unwrap, and roll dough on sugared, cooled work surface to 1/2-inch thickness. Cut dough into five-inch rounds, transfer to a parchment paper lined cookie sheet, and bake until golden brown, about 20 minutes, in a 350-degree oven. Yields approximately 1 1/2 dozen.

Editor's note: Five-inch rounds are pretty large, and the cookies spread slightly while baking. Allow for room when spacing the cookies apart on the baking sheet. A smaller round will produce smaller cookies.

Egg Flower Soup

2009-04-28T05:47:00.000-07:00
Known to most in the Western world as Egg Drop Soup.

10 cups Chicken broth
1 finely julianed carrot (approx. 1/2 cup)
4-8 sliced dried Chinese mushrooms (Make sure to soak them about 10 minutes before slicing)
Garlic Chives/Shallots finely sliced into rings
3 Tbs. wine I use sweet Italian wine but you could use any wine
2tsp Corn Starch mixed into 4tsp water
3 eggs, gently beaten
Soy Sauce (to taste)
White Pepper (use sparingly)

Heat the chicken broth and wine to boiling. Turn down and simmer approx. 5 minutes. Stir in the Corn Starch/Water mix and cook about 1 minute. Add carrots, chives and mushrooms, cooking another minute.

Turn off heat and slowly begin siring the broth mix in ONE direction (a chopstick works well). Gently pour, VERY SLOWLY, the eggs into the soup, continuing to stir SLOWLY in one direction. Stir for about 1 minute after adding the last of the egg.

Add soy sauce and pepper to taste, stirring slowly (in the SAME DIRECTION AS BEFORE) to distribute evenly.

Makes 6-8 main-dish servings.

Brown Sugar Hot Chocolate

2009-04-21T05:36:00.000-07:00
3 squares (1 oz each) unsweetened chocolate
1/3 c. water
1 qt. heated milk
3/4 c. packed brown sugar
1/8 tsp. salt (optional)
garnish with peppermint cane

Stir chocolate and water in medium saucepan over low heat until chocolate has melted (mixture will thicken). Gradually whisk in milk, then sugar and salt until smooth. Serve hot. Can be made ahead, refrigerated, and then reheated.

Squash Casserole

2009-04-14T05:46:00.000-07:00
1 medium chopped bell pepper
4 med-large yellow squash
4 oz jar chopped pimentos
10 3/4 oz can of condensed cream of chicken soup
1/2 cup butter or margarine
2 grated carrots
1 large chopped onion
1 cup sour cream or plain yogurt
1 box Jiffy cornbread mix

Steam squash, drain and mash. Mix well with other ingredients. Spray 9x13 pan or deep round baking dish with Pam. Bake at 350 degrees for 45 minutes to one hour.

This recipe also tastes great using lowfat ingredients such as light margarine, fat-free yogurt and reduced-fat condensed cream of chicken soup.

Flour Tortillas

2009-04-07T07:55:00.000-07:00
I've grown up on these, and they're a form of comfort food for me. They're also very versitile as a bread subsitute. While making them by hand can be difficult, the rewards are well worth the effort.

2 Cups All Purpose Flour
3Tbs. Vegetable Oil or Shortening
½tsp. Salt
2/3 Cup WARM (100-110°F) Water

Place flour and salt in mixer, combine. With mixer on lowest setting, gently add oil. Mix 30 seconds. Slowly add water, scraping sides of bowl if needed. Mix until dough ball forms. If dough is still too stiff or dry add more water, 1Tbs at a time. If too sticky, add flour 1Tbs at a time. Mix just until combined. Cover dough, let rest 30 minutes.

Pre-heat pan/tortilla flat/tortilla press (I have one, though I suggest doing it by hand 2-4 times before buying a kitchen gadget you might not get any use out of otherwise). Place one small ball (approximately the size of a quarter) in bottom center, towards rear of tortilla press – If using a pan, roll circle out on lightly floured wooden board until you can see the wood-grain through the dough. I know it will take a while, but the dough will puff when cooked, so you want them as thin as possible without ripping.

Cook about 1 minute per side, until bubbles form and a few golden brown spots appear on cooked side. Turn and repeat. Keep tortillas warm by covering with a clean cloth. You can cool completely, bag and refridgerate up to 3 days, or freeze for up to 1 month.

Makes 10-12 tortillas

Fun usages:

Tacos (of course)
Sandwich wraps
Pinwheels
Instead of crackers with soup or stew
Grilled with Goat's cheese or Mozzarella strips inside
Quisadillas
etc, etc, etc...

Scalloped Corn-Broccoli Casserole

2009-03-30T08:47:00.000-07:00
1 16 ounce can cream-style corn
1 10 ounce pkg. frozen chopped broccoli, thawed I use 2 cups fresh broccoli, boiled for about 10 minutes
1/2 - 3/4 cup breadcrumbs, divided You can also use crushed crackers though I prefer herbed breadcrumbs
1 egg, beaten
1 tablespoon finely chopped onion You can use more or less, or even scallions if prefered
dash of Pepper I prefer freshly ground
2 tablespoons butter or margarine, melted

In a bowl, combine corn, broccoli, 1/4 cup breadcrumbs, egg, onion and pepper. Place in a greased 1-1/2 quart baking dish. Combine butter and remaining breadcrumbs, sprinkle on top. Cover and bake at 350F for 45 minutes.

Penne alla Vesuviana

2009-03-23T09:51:00.000-07:00
1lb dried Penne or similar pasta of your choice
4-6Tbs Olive Oil (Extra Virgin is best)
3 medium Tomatoes (skinned, seeded and chopped up)
1Tbs Tomato Puree
1/2tsp Sugar
1/4lb Buffalo Mozzarella, drained and diced (buffalo mozzarella is made with buffalo milk, you may sub other mozzarella but the taste won't be the same)
2-4oz Parmesean, freshly grated (don't use the Kraft stuff, splurge on the good stuff at the deli)
1 1/2tsp Oregano
Fresh Basil, torn
Salt and Black Pepper to taste
1 (15oz) can of Black Olives, drained but kept whole

Boil 8 Qts water (well salted and/or oiled). When water reaches fast boil add penne and boil until it reaches al dente ("to the teeth"). Drain and return to pan.

Heat olive oil in skillet, as soon as the pasta is put to the boil. Add tomatoes, puree, sugar, salt and pepper to skillet. Cook over medium-high heat for about 2 mintues. Add cheese and oregano. Stir well, then cover and simmer over a very low heat until pasta is done cooking (about 5-7 minutes).

Spoon sauce onto pasta, stirring well to coat. Add basil and black olives, enjoy! Serves about 4. Goes well with most chicken dishes.

Tamales y Masa

2009-03-15T08:49:00.000-07:00
A Texas dish if ever there was one. These things are insidious. As soon as you eat one, you're hooked for life! They're also ubiquitous at any festive or holiday table in Texas. Enjoy ya'll! Also, they're totally time intensive...set aside a day to make them, with the reward being Tamales for dinner!

Tamale Filing:

1 15lb pork shoulder (bone in)
1 pkg. dried, prepared corn husks
Cumin
Oregano
Cayenne Pepper
Fajita Seasoning
Chili Poweder (as hot as you can stand it)
Garlic (crushed or powdered - your choice)
1 large Onion, finely chopped
Water
Prepared Masa

Steamer and Pot - (I use a two tier bamboo steamer, but the method it up to you. You can invest in a tamale steamer, but bamboo is cheaper, easier to clean and very useful in it's own right.)
Tongs (your best way to avoid nasty burns from the steam)

Preheat your oven to 375F. Prepare your pork leg by sprinkling liberally with spices. As much or as little as you'd like. (We like it hot, but the spices are totally up to you - feel free to experiment, it's the joy of cooking!) Place in a large baking dish, put about 2-3 inches water in the bottom and bake until done (about 3-5 hours depending on how thick the leg, fat content, etc.)

Soak your corn husks in cool water as you bake your pork leg. (The cool water will soften them up but not rush the process.)

When roast is done, allow to cool to a handleable temperature, reserving liquid. As soon as you can handle it, debone it and shred the meat into bite-size pieces. (Cut the meat before shredding it as it makes it a bit easier.) When meat is totally shredded, place into large pot on medium heat, along with onions. Place in broth from baking pan. Boil slowly until meat is totally tender, and water is mostly gone (about 1/4" deep at most). Prepare Masa as the pork cooks the second time (recipe follows).

When boiled down, cool to handleable temperature again. Prepare your working surface with a towel, newspapers, or wax paper. (Tamales can get really messy, really quickly.) Keep a towel and small bowl of water on hand for the Masa (NEVER allow your Masa to dry out!)

Place corn husks on towels and allow to dry slightly. Rub them gently prior to using each one (removing the water allows the Masa to adhere - a necessity). Take a small amount of Masa (a teaspoon or so) and rub gently onto corn husk. Use your fingers or a spatula to push out. You may want to cover all the corn husk on one edge to ensure overlap when cooking. I prefer to use my fingers as I can judge the depth of the Masa more easily. You want the Masa thick enough to cover the husk, but not so thick as to overpower the filling. You'll learn how thick by trial and error.

I cover the husk about 4-5" long with the Masa. The longer the Masa covering, the more filling it will need. However, you don't want a cigarette for a tamale either. Again, a total trial and error learning experience.

When the husk is covered to your satisfaction, place some of the meat onto it. The amount is again totally up to you, just remember to put it in the middle of the Masa mix, and that you'll need to fold the Masa totally around the filling. (No one likes tamales that fall apart, trust me.)

Roll the smaller edge over the filling. Fold the larger edge of the Masa coated husk over the top (yes the husk will touch the Masa, it's okay, that's what you want). Tuck the top end of the husk (there should be NO MASA on it) over the seam. Flip over and place on plate. Continue wrapping. (This part takes the longest.)

You're best idea is to start water boiling in your pot for the steamer as soon as you're first couple of tamales are wrapped. Place the steamer into or on the pot of water to allow it to heat up, thus cutting your cooking time.

When you have a sufficient number of tamales wrapped, begin steaming them. Remember to place them ONLY against the sides of the steamer, leaving the center open to allow steam to reach all the tamales. Put them several layers deep to quicken the amount cooked in the least time possible. WATCH THE STEAM!! (I know this from painful experience...steam don't care if it's you or the tamales it cooks!) Time the tamales at 35-45 minutes. Check them! The Masa on the outer flap will be moist, but not gummy. If still gummy, continue to steam until firm but moist. Do NOT let the steamer boil dry. A good rule of thumb is that if the top tamale is cooked, all the others are too. This goes up exponentially if you have multiple steaming baskets being used.

Store your steamed tamales in a moist, warm environment before serving. In the oven with a hot bowl of water underneath them is a great way to do it.

When all your tamales are steamed, enjoy them by removing the corn husk. No President Carters out there, PLEASE!! The husk can be soaked and reused if you want to make more later, but I'd just buy a new packet of husks. Easier and less time consuming, plus they're usually very cheap.

If you want to make the tamales decorative or more festive, you can dye the husks by adding your choice of food colorings to the soaking water. Also, you can tear some husks into small strips and wrap them around the rolled tamales, tying in a bow on the front side (non-seam).

Masa Dough:

8 cups Masa Harina (NOT to be confused with Harina Preperada)
1 1/3 cups Vegetable Shortening or Lard (I use Shortening)
2 tsp. Salt
6 Cups warm beef or pork broth

Combine all ingredients, mixing well. Dough should have the consistency of thick frosting. If too moist and more Masa, if too dry add more broth.

Pan de Tres Leche (3 Milks Cake)

2009-03-08T04:57:00.000-07:00
Moist White Cake mix, prepared to package directions
1 can (12 oz) Evaporated Milk
1 can (14 oz) Sweetened, Condensed Milk
1 cup Whole Milk
16oz Heavy Whipping Cream
1 tsp Vanilla Extract
2 Tbs Sugar

Prepare cake mix according to package directions. When cooled completely (30-60 minutes), poke holes in cake with a skewer or chopstick. Beat the milks together, then pour (SLOWLY!) over the cake, allowing it to 'drink' the milk in.

Cream together whipping cream, vanilla and sugar. Spread over cake and store in fridge for several hours (or overnight) to allow the cake to set. Serve with a dusting of powdered cinnamon, bakers chocolate, or thin fruit slices (banana, mango, papaya, etc) if desired.

*Usually you'll only find fruit on the cake for special occasions (births, weddings, etc) or at a snooty restaurant. Most people don't go through the fruiting it if they're just preparing it for a pot-luck, Cinco de Mayo, or family dinner.*

Chicken, Broccoli, Carrot with Pasta

2009-02-19T14:42:00.000-08:00
2lbs Chicken (I use boneless, skinless breasts)
3 cups Fresh Broccoli
3 cups Carrots, sliced on a diagonal about 1/4" thick
3lb pasta (I use spaghetti or angel hair but any would work)
1 cup Broth (chicken or veg)
Fresh Parmesan or Pecorino Romano, or bottled Parmesan
Olive Oil
Salt & Pepper & Garlic, to taste
Rosemary, Basil, Thyme or other Italian spices

Cut the chicken into bite size pieces. Sprinkle with salt, pepper and garlic and fry in a little bit of olive oil until it begins to brown, about 20 minutes. Remove from pan and drain, then cover and keep warm. Cook the pasta in a little bit of oil (or salted water) until "al dente". Put the broccoli, carrot in the same skillet as used for the chicken. Allow to brown slightly, then add the broth. Bring to a fast boil and allow to cook for about 5 minutes. Return the chicken to the skillet along with the Italian spices, turning to coat and mix. Serve the chicken over the pasta with or without the liquid, shredding fresh Parmesan or Romano on top.

Pasta Fritta (Fried Pasta)

2009-02-06T07:41:00.000-08:00
400 g (16 oz) spaghetti
300g (12 oz) fresh tomato sauce
2 dl (6 fl oz) olive oil

The characteristic of this dish comes from the fact that the spaghetti is cooked before hand, tossed with the tomato sauce, then cooled and finally fried in oil. A fantastic way to use left over pasta.

The secret is to let the spaghetti form a crust while it fries.

One of many recipes from our trip to Sicily. Very tasty!

Cannoli

2009-02-06T07:35:00.000-08:00
800g (32oz) flour
150g (6oz) lard or oil
4 eggs
1 dl (3 fl oz) Muscatel or white wine
75g (3 oz) sugar
pinch Vanilla
pinch Salt
ricotta cream (12 oz recotta, 6 oz sugar, vanilla - mix and rest 12 hours, add chocolate drops)
candied orange peels, or cherries

Put the flour onto a work surface, making a hollow in the middle and place the oil, sugar, wine and eggs into it. Mix together kneading well until a firm dough forms. Leave to rest, about 1 hour.

Roll dough out so it is very thin, and cut out circles of 10cm (4 inches). Roll circles around 12cm (5 inch) tubes of tin or reed, which has been greased. In a large, deep pan fry the dough circles until golden. Remove and let cool.

When circles are cooled, remove the tubes. Fill with the ricotta cream mixture, dust with confectioner's sugar and garnish with candied orange peel or cherries.

*You can coat the inside of the tubes with melted chocolate before filling if desired.*

Chocolate Pecan Pie

2009-02-04T12:49:00.000-08:00
1 cup Sugar
1/3 cups Hershey's Baker Cocoa
3 Eggs, lightly beaten
1 tablespoon Butter or Margarine, melted
1 teaspoon Vanilla
1 1/2 cups Pecans, chopped
3/4 cups Light corn syrup
1 9 inch Pie Crust, unbaked

Pre-heat oven to 350°F. Stir together cocoa and sugar. Add eggs, corn syrup, butter, pecans & vanilla; stir until well blended. Pour into pie crust, and bake for 60 minutes or until set. Cool on wire rack. Garnish with whipped cream if desired. Enjoy!