Balsamic Glazed Chicken Sandwich with Roasted Red Peppers and Goat Cheese

Balsamic Glazed Chicken Sandwich with Roasted Red Peppers and Goat Cheese

The other day I had the Food Network on in the background and the Ina Garten was making a roasted pepper and goat cheese sandwich. The sandwich sounded tasty! I really like both roasted red peppers and goat cheese. I decided to take the base idea of a sandwich with roasted red peppers and goat cheese and go from there. I thought that grilled chicken would go really well in the sandwich. I also thought that the sandwich still needed some more flavour and a bit of moisture. Then a great idea hit me. How about balsamic glazed chicken? The reduced balsamic sauce would add lots of flavour to the sandwich and any extra sauce would be soaked up by the bun. The sandwich still needed a bit of green and I though that fresh basil leaves would be the perfect fit. As for the bread, I went with my favorite sandwich bread, ciabatta, which I toasted lightly so that is was slightly crunchy and nice and warm. The balsamic glazed chicken sandwich with roasted red peppers and goat cheese turned out to be really tasty!

Ingredients:
1 teaspoon oil
1 chicken breast
3 tablespoons balsamic vinegar
1 tablespoon soy sauce
2 slices of bread or 1 bun cut in half (toasted if desired)
1 roasted red pepper
4 basil leaves
1/2 ounce goat cheese

Directions:
1. Heat the oil in a pan.
2. Add the chicken breast and cook for about 6 minutes on each side.
3. Remove the chicken and set aside.
4. Add the balsamic vinegar and soy sauce and deglaze the pan.
5. Add the chicken and simmer until the sauce reduces turning the chicken occasionally to coat.
6. Place the chicken on the bottom slice of bread/bun and pour the remaining glaze onto it. Add the roasted red pepper, basil leaves and goats cheese.

Similar Recipes:
Chicken and Roasted Red Pepper Panini with Cilantro Pesto and Feta
Grilled Vegetable Panini
Roasted Red Pepper, Pistachio and Feta Stuffed Chicken
Grilled Chicken and Club Sandwich

Beef and Barley Stew

Beef and Barley Stew

I was looking for tasty ways to use some of my leftover roasted beef and freshly made beef stock when I remembered barley. I had been wanting to try using barley for a while and I though that a beef and barley stew would hit the spot. I also liked this recipe because I would get the chance to use rutabaga which I had kept passing by in the grocery store. Since my beef had already been roasted I skipped the browning of the beef in the recipe below. The beef and barley stew turned out pretty good. It was nice and tasty. The beef was so moist and tender and fall apart in your mouth good. The barley had a really nice texture. It was chewy and had a bit of a bite to it, almost like al dente pasta. The rutabaga fit in nicely with the other root vegetables. I saw several recipes that called for frozen corn or frozen peas but I wanted to try sticking with the more seasonal root vegetables. I served the beef and barley stew with some grated white cheddar cheese for garnish.

Ingredients:
1 pound beef (cut into bite sized pieces)
salt and pepper
1/4 cup all-purpose flour
1 tablespoon oil (or bacon grease)
1 tablespoon oil (or bacon grease)
1 onion (chopped)
2 carrots (peeled and cut into bite sized pieces)
2 stalks celery (cut into bite sized pieces)
1 rutabaga (peeled and cut into bite sized pieces)
4 ounces mushrooms (quartered)
1/3 cup barley
1 cup red wine
* beef stock
1 bay leaf
salt and pepper to taste

Directions:
1. Season the beef with salt and pepper and dust with flour.
2. Heat the oil in a large sauce pan.
3. Add the beef and brown on all sides and set aside.
4. Heat the oil in the same pan.
5. Add the onions and saute until tender, about 3-5 minutes.
6. Add the carrots, celery, rutabaga and mushrooms and saute for a few minutes.
7. Add the barley and saute for a minute.
8. Add the red wine and deglaze the bottom of the pan.
9. Add the beef and pour in the beef stock until everything is covered.
10. Add the bay leaves, salt and pepper.
11. Bring to a boil, reduce the heat and simmer for about an hour. The beef should be nice and tender by this point.

Similar Recipes:
Irish Lamb Stew

Beef Stock

I just had to use the bones from my prime rib dinner to make beef stock. I rarely get to make my own stock and so whenever I get the chance I do so. Home made stock just adds that extra bit of flavour to whatever you are using it in. Making stock is a great way to finish off those extra vegetables and herbs that you have lying around. I tend to just toss in whatever I have. I was thinking that it might be a good idea to add some roasted mushrooms to the stock but I was a bit worried that it would become more of a mushroom stock. Maybe I will try it next time. Of course one of the first things that I did with my newly made beef stock was to use it and some slices of the roast beef to make some beef ramen.

Ingredients:
* beef bones
1 onion (chopped)
2 carrots (peeled and chopped)
2 stalks celery (chopped)
* water
2 cups dry red wine
1 sprig of thyme
1 sprig of rosemary
6 sage leaves
2 bay leaves
salt and pepper to taste

Directions:
1. Roast the bones and vegetables in a preheated 450F oven for 45 minutes.
2. Transfer everything to a large stock pot and fill it with water.
3. Add the wine, herbs, bay leaves, salt and pepper.
4. Bring it to a boil, reduce the heat and simmer for 4-6 hours.
5. Let it cool.
6. Stain out the bits.
7. Refrigerate it and skim of the fat.

Similar Recipes:
Chicken Stock
Chicken Broth
Turkey Stock
Vegetable Broth
Shrimp Stock
Ham Broth

The Perfect Prime Rib

The Perfect Prime Rib

I really enjoy a nice prime rib dinner and I have been wanting to try cooking my own for a while now. I had bookmarked Peter's post on how to cook a prime rib of beef when I saw it a while ago. I could not find prime rib with both the bone and the cap at regular grocery stores but I was able to find it at the St. Lawrence Market. The instructions seemed pretty easy but I did not pay close enough attention and the internal temperature of the roast had shot way up above 140F by the time I caught it. It was over done for my tastes... I prefer a nice medium-rare with lots of pink but mine had little or no pink. It still tasted good but it was not what I had been hoping for. Oh well, this just means that I will have/get to try making it again some time soon. Before then I still have a lot of prime rib to finish off and a few bones to use.

Lemon Meringue Pie

Lemon Meringue Pie

It's time for another Daring Bakers challenge. This month the challenge is a lemon meringue pie. A lemon meringue pie is a pie with a lemon filling and a meringue topping. I was particularly looking forward to this challenge as I have never had a lemon meringue pie and I like using lemon in sweet dishes.

Of course, I procrastinated until the very end. In fact I made the lemon meringue pie on the very last day. I completely forgot to pick up a pie plate and I had to use what I had on hand. I ended up using some mini spring form pans and a small circular baking dish.

Lemon Meringue Pie

Crust

Up until now I have not had so much luck with pie crusts. None of the pie crusts that I have made have been very good at all. This time I decided to try using a food processor to make the dough. The dough was really easy to make using the food processor. This pie crust turned out great! It was nice and light and flaky and golden brown. Right off at the start I was really pleased with this challenge if for no other reason than I had made some progress with my pie crusts! I will have to work on forming a nice looking edge the next time tough.

Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
3/4 cup cold butter (cut into 1/2 inch pieces)
1/3 cup ice water

Directions:
1. Place the flour, sugar, salt and butter in a food processor and pulse a few times to combine.
2. Add the water and pulse a few more times.
3. Press the dough together, wrap it in plastic and refrigerate for 20 minutes.
4. Roll the dough out on a lightly floured surface.
5. Place the dough into the pie plate.
6. Bake in a preheated 350F oven for 20-25 minutes with foil on.
7. Remove the foil and bake until golden brown, about 10-15 minutes.

Lemon Filling

The lemon filling was pretty straight forward and easy to make. I really enjoy the way that lemon works in sweet dishes! I made sure that none of the filling left in the pan at the end went to waste. :)

Ingredients:
2 cups water
1 cup granulated sugar
1/2 cup cornstarch
5 egg yolks (beaten)
1/4 cup butter
3/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Directions:
1. Bring the water to a boil in a sauce pan and set aside for 5 minutes.
2. Mix the sugar and cornstarch in a bowl.
3. Whisk the mixture into the water.
4. Bring the mixture back to a boil, whisking continuously.
5. Temper the eggs by adding a cup of the mixture to them and mixing them.
6. Pour the eggs into the sauce pan and whisk.
7. Bring to a bowl while whisking.
8. Add the butter and whisk until it is incorporated.
9. Add the lemon juice, zest and vanilla and mix.
10. Pour the mixture into the pie crust and cover with plastic so that a film does not form on the top and let cool

Meringue

I have made meringue before, though the meringue that I made was a crispy and dry one where this one was nice and soft and moist. I sill have not been able to find any cream of tartar so I left it out. Since I don't have a mixer I pulled out my trusty pair of forks and beat the egg whites to peaks in no time. I almost didn't pull the pies out of the oven in time and the peaks of the meringue were browned pretty nicely. I was really pleased with the texture of this soft and moist meringue and it tasted pretty good.

Ingredients:
5 egg whites (room temperature)
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup granulated sugar

Directions:
1. Beat the egg whites, cream of tartar, salt and vanilla until they form soft peaks.
2. Slowly mix in the sugar.
3. Pour the meringue on top of the pie.
4. Bake in a preheated 375F oven until golden brown on top, about 15-20 minutes.

In the end the lemon meringue pies came together nicely. I, of course, had some right after taking the photos. The lemon meringue pies may have taken a bit of work to put together but they were well worth it. The crisp, light and flaky crust and the sweet lemon filling and the soft and sweet meringue topping really work well together. I need to try to start the next challenge before the last day the next time. Now I am off to take a look at the other Daring Bakers lemon meringue pies.

Similar Recipes:
Meyer Lemon Bars
Key Lime Pie

Ham and Egg Burrito

Ham and Egg Burrito

One of the best things about the ham dinner that I made over the holidays was the leftovers. I still had some ham left in the freezer and I pulled some of it out this week. This is a really simple dish and yet it is full of flavour. It is also quick enough to make on weekdays. The first time I made this I had some salsa and sour cream on the side. These breakfast burritos were tasty enough and the salsa was not required.

Ingredients:
2 eggs
1 ounce ham (chopped)
1 green onion (chopped)
jalapeno peppers to taste (sliced)
cheddar cheese to taste (grated)
1 tortilla

Directions:
1. Cook the eggs along with the ham as scrambled eggs.
2. Remove from heat and mix in the green onions and jalapeno peppers.
3. Place the mixture in the tortilla and garnish with cheddar cheese.

Similar Recipes:
Huevos Motulenos
Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese
Chorizo and Scrambled Egg Burrito
Ham and Cheese Quesadillas
Korean Spicy BBQ Chicken and Egg Burritos
Migas
Chorizo Scrambled Eggs Breakfast Tacos

More Burritos

Pan Seared Salmon on Spinach in Tarragon Sauce

Pan Seared Salmon on Spinach in Tarragon Sauce

I don't need much of an excuse to try an new salmon dish but for this one I had plenty. When I read Peter's glowing review of this seared salmon on spinach recipe I knew that I would be trying it. Salmon has to be my favorite fish and I have been eating it fairly often lately. I was particularly looking forward to this dish because of its use of tarragon which is an herb that I have not used very often. Tarragon have a nice anise like flavour when raw though it mellowed out nicely when it was cooked. The pan seared salmon with tarragon creamed spinach turned out to be really good. The salmon seared up so that it was nice and crispy on the outside and yet it melted in your mouth. The tarragon sauce was nice and flavourful.

Ingredients:
2 salmon ~5 ounces each
salt and pepper to taste
1 tablespoon butter
1/2 tablespoon butter
1 shallot (chopped)
1/2 tablespoon tarragon (chopped)
6 ounces baby spinach leaves
1/2 tablespoon butter
1 shallot (chopped)
1/2 tablespoon tarragon (chopped)
1/3 cup dry white wine
1/4 cup heavy cream
salt and pepper to taste

Directions:
1. Season the salmon with salt and pepper.
2. Melt the butter in a pan.
3. Add the salmon to the pan skin side down and saute until golden brown on both sides, about 4 minutes per side.
3. Set the salmon aside.
4. Melt the better in the same pan.
5. Add the shallot and the tarragon and saute for 30 seconds.
6. Add the spinach and toss until wilted.
7. Plate the spinach.
8. Melt the butter in the same pan.
9. Add the shallot and the tarragon and saute for 30 seconds.
10. Add the wine and deglaze the bottom of the pan.
11. Add the cream and simmer until the sauce thickens, about 3 minutes.
12. Add salt and pepper.
13. Place the salmon on the spinach and pour the sauce over.

Similar Recipes:
Pan Seared Salmon on Thai Curried Spinach
Pan Seared Salmon with Dill Sour Cream Sauce
Halibut with Lemon, Butter, Caper and Dill Sauce
Salmon Teriyaki
Misoyaki Salmon

Peas with Pancetta and Shallots

Peas with Pancetta and Shallots

Peas are a vegetable that freezes really well so you have access to good peas year round. Frozen peas are great for throwing into dishes like soups and stews for some colour and flavour. They are also good by themselves as a quick side dish. I enjoyed this version of peas with pancetta and caramelized shallots. The saltiness of the pancetta pairs well with the sweetness of the peas.

Ingredients:
1 teaspoon oil
2 ounces pancetta (cut into small pieces, or bacon)
2 shallots (chopped, or an onion)
1 clove garlic (chopped)
1 pound peas
salt and pepper to taste
1 tablespoon parsley (chopped)
parmigiano reggiano to taste (grated, optional)

Directions:
1. Heat the oil in a pan.
2. Add the pancetta and shallots and saute until the pancetta is just crispy and the shallots are nice and caramelized, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the peas and saute until warm, about 3-5 minutes.
5. Remove from the heat and mix in the parsley and season with salt and pepper.
6. Garnish with parmigiano reggiano.

Similar Recipes:
Brussels Sprouts with Pancetta and Parmigiano Reggiano
Brussels Sprouts with Bacon and Lemon
Fresh Pea Salad

Shiitake Mushroom and Blue Cheese Crostini

Shiitake Mushroom and Blue Cheese Crostini

I was looking for a mushroom dish when I came across a recipe for shiitake mushrooms and blue cheese crostini. Shiitake mushrooms are one of my favorite mushrooms. They are tasty and most of the time they are fairly easy to find. I really enjoy mushrooms fried in butter and garlic. Blue cheeses have quickly become some of my favorites cheeses. The though of combining the butter and garlic fried mushrooms with a blue cheese sauce sounded really good. The shiitake mushroom and blue cheese crostini were amazing! They were full of flavour and the sauce was nice and creamy. Another great mushroom dish to add to my list.

Ingredients:
2 tablespoons butter
2 cloves garlic (chopped)
2 cups shiitake mushrooms (cleaned and sliced)
salt and pepper to taste
1/4 cup white wine
2 tablespoons cream
1/4 cup crumbled blue cheese
1 handful parsley (chopped)
baguette (sliced and lightly toasted)
2 tablespoons parmigiano reggiano (grated)

Directions:
1. Melt the butter in a pan.
2. Add the garlic and saute until fragrant, about 1 minute.
3. Add the mushrooms, salt and pepper and saute until the mushrooms are golden brown, about 10 minutes.
4. Add the wine and deglaze the pan.
5. Add the cream and blue cheese and simmer until the cheese is melted and the sauce thickens.
6. Remove from heat and stir in the parsley.
7. Spoon the mushrooms onto the sliced baguette and top with some parmigiano reggiano.
8. Broil in the oven until the parmigiano reggiano is golden brown.

Similar Recipes:
Warm Mushroom, Sun Dried Tomatoes and Goat Cheese Salad
Wild Mushrooms Sauteed in Butter, Sherry and Lemon
Steak Tenderloin in a Mushroom and Blue Cheese Sauce
Peameal Bacon and Onion Chutney Crostini
Baked Brie Topped with Caramelized Mushrooms

Lemon Chicken

Lemon Chicken

Lemons are pretty versatile. Despite the fact that they are tart they go really well in sweet dishes. Lemons can also be used in savoury dishes though I have not had all that many. When I came across the concept of an Asian style lemon chicken dish I had to try it. Most of the recipes that I found for lemon chicken called for coating the chicken in corn starch or flour and frying it in oil. Since the chicken would then be placed in a lemon sauce and become soggy I was not too sure why it was deep fried in the first place. I decided to come up with a way of making lemon chicken without frying the chicken. In the end I decided to marinate the chicken in a lemon marinade and then saute the chicken and reduce the the marinade into a sauce. Although the dish did not turn out to be too photogenic the lemon chicken was really tasty. It had a really nice lemon flavour and it was tart but not too tart. The cilantro and green onion along with the lemon flavour made the dish taste really fresh. I think that the next time I make this I will add more chili heat to it. I will also have to try making the version with the breaded and fried chicken to compare.

Ingredients:
1 lemon (zest and juice)
2 tablespoons chicken stock
2 tablespoons soy sauce
1/2 tablespoon brown sugar
1/2 tablespoon honey
1 small chili (chopped, or 1 teaspoon chili sauce)
1 pound chicken (cut into bite sized pieces)
1 teaspoon sesame oil
2 teaspoons ginger (minced)
1 clove garlic (minced)
3 green onions (chopped)
1 handful cilantro (chopped)
1 tablespoon sesame seeds (toasted)

Directions:
1. Mix the lemon zest, juice, chicken stock, soy sauce, sugar, honey, and chili in a bowl. Do a taste test here to balance out the tartness, saltiness, sweetness and heat.
2. Place the chicken into mixture and marinate for 10-20 minutes.
3. Heat the oil in a pan.
4. Add the ginger and garlic and saute until fragrant, about a minute.
5. Add the chicken reserving the marinade.
6. Saute the chicken until cooked, about 3-5 minutes.
7. Add the reserved marinade and simmer until the sauce has reduced and thickened, about 7-10 minutes.
8. Add the green onion, cilantro and sesame seeds and remove from the heat.
9. Serve on rice or noodles.

Similar Recipes:
Cashew Butter Chicken
Sesame Chicken
Ginger Pork

Take a look at the Weekend Herb Blogging roundup at Anna's Cool Finds.

Shrimp Quesadillas

Shrimp Quesadillas

These shrimp quesadillas are really easy to make and so tasty! Shrimp has quickly become one of my favorite foods and I am always looking for new ways to enjoy them. When I saw this recipe for shrimp quesadillas I knew that I would have to try them. With the juicy shrimp bursting in your mouth, and the heat of the jalapeno, and the fresh herb flavours and the melted stingy cheese these quesadillas are really amazing! I enjoyed them with some sour cream, avocado and salsa on the side.

Ingredients:
1/4 pound shrimp (shelled and deveined)
1 lime (juice and zest)
1 jalapeno (chopped)
1 green onion (chopped)
1 handful cilantro (chopped)
1/2 teaspoon cumin (toasted and ground)
salt and pepper to taste
2 flour tortillas
a touch of butter (or oil)
2 handfuls cheese such as cheddar or jack etc. (grated)
1 avocado (sliced)
1 tablespoon sour cream

Directions:
1. Cook the shrimp in boiling water, about 1-3 minutes.
2. Rinse the shrimp in cold waterto stop the cooking.
3. Mix the lime juice, zest, jalapeno, green onion, cilantro cumin, salt and pepper in a bowl.
4. Add the shrimp and marinate for 10-30 minutes.
5. Melt the butter (or oil) in a pan.
6. Place a tortilla in the pan and rub it around in the butter to coat.
7. Heat the tortilla until air pockets form in it flipping a few times.
8. Repeat 5-7 for the second tortilla and leave it in the pan.
9. Drain the liquid from the shrimp and place the mixture on the tortilla in the pan.
10. Place the cheese on and then top with the other tortilla.
11. Cook the quesadilla until golden brown on both sides and the cheese is melted flipping once.

Tip: Place a plate onto the quesadilla and flipped it from the pan to the plate and then slide it back into the pan to flip the quesadilla.

Similar Recipes:
Crab Quesadillas
Shrimp Tacos
Corn and Black Bean Quesadillas
Quesadillas
Ham and Cheese Quesadillas
Chipotle Lime Shrimp Tostadas
Shrimp Nachos

Minestrone Soup with Sausage and Squash

Minestrone Soup with Sausage and Squash

I had been wanting to make minestrone soup for a while when I came across this version which looked really good. This minestrone soup included sausage, squash and a ton of fresh herbs. I knew that I would use spicy Italian sausage and I though that the sweet butternut squash would go nicely with the sausage. The minestrone soup turned out really good! It was full of flavour and super tasty. The spicy Italian sausage and the red pepper flakes gave the soup a nice heat. I enjoyed the ministrone soup with this cheesy garlic toast.

Ingredients:
1 pound Italian sausage (casings removed)
1 tablespoon olive oil
1 onion (chopped)
4 cloves garlic (chopped)
2 carrots (chopped)
2 stalks celery (chopped)
8 cups chicken broth or chicken stock
1 28 ounce can diced plum tomatoes
2 19 ounce can cannelloni beads (rinsed and drained)
1 pound butternut squash (peeled and cut into 1-inch cubes)
1 tablespoon rosemary (chopped)
1 tablespoon thyme (chopped)
6 sage leaves (chopped)
3 bay leaves
1 teaspoon red pepper flakes
1 parmigiano reggiano rind (optional)
salt and pepper to taste
1/2 pound small rigatoni
1 handful parsley (chopped)

Directions:
1. Brown the Italian sausage in a large stock pot and set aside.
2. Heat the oil in the same pan.
3. Add the onion and saute until tender, about 3-5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the carrots and celery and saute until tender, about 3-5 minutes.
6. Add the stock, tomatoes, cannelloni beans, squash, rosemary, thyme, sage, bay leaves, red pepper flakes, parmigiano reggiano rind. salt and pepper and simmer for 20 minutes.
7. Cook the rigatoni while the soup is simmering.
8. Add the rigatoni and parsley and turn off the heat.

Similar Recipes:
Spinach, White Bean and Turkey Sausage Soup
White Bean and Kale Soup with Turkey Sausage

Looking for more soup recipes? Get the Closet Cooking Soup Cookbook Tasty Soups!

Cheesy Garlic Bread

Cheesy Garlic Bread


Garlic bread is an easy and really tasty garlicky treat. Although garlic bread can be made with powdered garlic I prefer it made with fresh. This time I tried adding some grated parmigiano reggiano on the top. The cheese melted and turned nice and golden brown. Garlic bread goes well with pastas, soups and stews. This time I enjoyed the garlic bread with this tasty ministrone soup.

Cheesy Garlic Bread

(makes 4-8 servings)
Printable Recipe

Ingredients:
1/4 cup butter (room temperature)
2-4 cloves garlic (grated)
1 tablespoon parsley (chopped)
1/2 Italian loaf (the top or bottom half)
1/2 cup parmigiano reggiano (grated)

Directions:
1. Mix the butter, garlic and parsley.
2. Spread the garlic butter over the cut side of the bread and sprinkle the cheese on top.
3. Broil in the oven until the cheese is melted and the crust is golden brown.

Similar Recipes:
Cheesy Ramp "Garlic" Bread
Cheesy Garlic Scape Pesto Bread
Artichoke Bread

Enjoy with:
Lentil Stew with Italian Sausage and Kale
Italian Lentil and Chestnut Stew
Italian Style Beef Stew with Butternut Squash
Pot Roast Mushroom Soup
Spinach, White Bean and Turkey Sausage Soup
Cream of Mushroom Soup
Lasagna
Ministrone Soup

Take a look at the Think Spice...think Garlic event at Sunita's World.

Banana Bread

Banana Bread

I have been craving banana bread for a while. Unfortunately I had to wait for over a week for the bananas to properly ripen. This weekend I finally got the chance to make the banana bread. I started with a basic banana bread to showcase the bananas. It turned out really well. It filled my apartment with an amazing aroma when baking in the oven. It was nice and moist and had a great banana flavour. Of course it was best when still warm from the oven. Now I am looking forward to trying some variations. I am thinking of adding nuts or chocolate chips or maybe some sour cream or apple sauce or yogurt. Luckily I now have a stock of ripened bananas in my freezer.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (room temperature)
3/4 cup brown sugar
2 eggs (beaten)
2 1/3 cups bananas (overripe, mashed)

Directions:
1. Mix the flour, baking soda and salt in a large bowl.
2. Cream the butter and brown sugar in another bowl.
3. Stir the eggs and banana into the butter and sugar.
4. Stir the banana mixture into the flour mixture.
5. Pour the batter into a 9x5 inch loaf pan.
6. Bake in a preheated 350F oven until a tooth pick pushed into the center comes out clean, about 1 hour.

Similar Recipes:
Curried Chocolate Chip Banana Bread
Chocolate Chip and Sour Cream Banana Bread
Strawberry Sour Cream Bread
Sweet Potato Bread with Praline Sauce
Banana Buttermilk Pancakes
Curried Pineapple Banana Bread (Siamese Loaf)
Bananas Foster Pancakes
Strawberry Greek Yogurt Banana Bread
Pumpkin Greek Yogurt Banana Bread

Oatmeal

Oatmeal was one of my favorite breakfasts though I had not had it in a long time. I ate the instant oatmeal for breakfast pretty much every day throughout university but eventually I had had enough. I was taking a really long break from oatmeal until I came across this post about steel cut oatmeal. One of the reasons that I had continued to not eat oatmeal after university was that I knew that the instant oatmeals were not all that healthy. The steel cut oats with almost no processing promised to be pretty healthy so I had no excuse not to try them. I am glad that I did try the steel cut oatmeal as I enjoyed it and I have been eating fairly often since.

The first time that I cooked the steel cut oatmeal I followed the directions on the box. Simmer 1 cup of the steel cut oats in 4 cups of water for 30 minutes. The oatmeal came out perfectly. It was thicker that the instant oatmeal. I would describe it as "al dente". It had a bit of bite and you could chew it. I really enjoyed the texture of the steel cut oatmeal. There was enough for 4 serving in the batch so I placed the other 3 servings into plastic containers and tossed them in the fridge. The next morning the oatmeal was almost solid when it came out of the fridge. I added a tablespoon of milk and put it in the microwave for a minute. I stirred the oatmeal and added another tablespoon of milk and put it back in the microwave for another minute. I stirred it and added another table spoon of milk and it was perfect. So if you cook a big batch of oatmeal one night it is super quick to reheat for breakfast.

I have a rice cooker with a timer and a porridge setting so I though I would try cooking the oatmeal in it. I placed 1/4 cup of the steel cut oats and 1 cup of warm water in the rice cooker and set it to porridge mode and set the timer the night before. When I woke up I could smell the oatmeal cooking and by the time I was ready for breakfast it was done cooking. I have to say that the rice cooker cooked the steel cut oatmeal perfectly.

Despite the fact that the steel cut oatmeal requires 30 minutes to cook there are two convenient ways to have it for breakfast even on a weekday.

Update: I tried toasting the steel cut oatmeal before cooking it and it turned out pretty good. When the oatmeal was cooking its nice aroma was stronger and nuttier. When it was done cooking it had a really nice flavour. I think that I will be toasting my steel cut oatmeal from now on.

Maple Brown Sugar Oatmeal


This was the first oatmeal that I tried as it was my favorite flavour in the instant oatmeals.

Maple Brown Sugar Oatmeal

Ingredients:
1/2 tablespoon of maple syrup
1/2 tablespoon of brown sugar
1 serving oatmeal


Banana and Peanut Butter Oatmeal


This was my favorite one so far. The peanut butter and mashed bananas made this oatmeal was nice and creamy. The peanuts on top added a nice contrast in texture.

Banana and Peanut Butter Oatmeal

Ingredients:
1/2 banana (mashed)
1/2 banana sliced
1 tablespoon peanut butter
1/2 tablespoon brown sugar (optional depending on how sweet the banana is)
1 serving oatmeal
1 tablespoon peanuts for garnish


Strawberries with Sour Cream and Brown Sugar Oatmeal


I enjoy eating strawberries dipped in sour cream and brown sugar and I though I would try adding those flavours to oatmeal.

Strawberries with Sour Cream and Brown Sugar Oatmeal

Ingredients:
2 strawberries (pureed)
2 strawberries (sliced)
1 tablespoon sour cream
1/2 tablespoon brown sugar
1 serving oatmeal


Blueberry Oatmeal with Pecans and Maple Syrup


Blueberry Oatmeal with Pecans and Maple Syrup

Ingredients:
1 tablespoon blueberries
1/2 tablespoon maple syrup
1 tablespoon pecans (chopped)
1 serving oatmeal


Apple Crisp Oatmeal


Apple crisp is one of my favorite desserts and I thought that I would try making an oatmeal out of it. For this oatmeal I used the microwave cooking method so that the apples would get cooked in the microwave for two minutes and become just slightly tender but still firm.

Apple Crisp Oatmeal

Apple Crisp Oatmeal with Raisins

Apple Crisp Oatmeal with Cranberries

Ingredients:
1/2 apple cut into bite sized pieces
1 pinch cinnamon (optional)
1 pinch nutmeg (optional)
1/2 tablespoon brown sugar
1 tablespoon raisins (optional)
1 tablespoon dried cranberries (optional)
1 serving oatmeal


Pear Crisp Oatmeal


Once I had tried apple crisp oatmeal, pear crisp was not far behind.

Pear Crisp Oatmeal

Pear Crisp Oatmeal with Raisins

Pear Crisp Oatmeal with Cranberries

Ingredients:
1/2 pear cut into bite sized pieces
1 pinch cinnamon (optional)
1 pinch nutmeg (optional)
1/2 tablespoon brown sugar
1 tablespoon raisins (optional)
1 tablespoon dried cranberries (optional)
1 serving oatmeal


Chocolate and Peanut Butter Oatmeal


When I saw this post about chocolate and peanut butter butter oatmeal I knew that I would have to try it. I decided to use nuttela as my source of chocolate. It turned out to be really good! It was nice and creamy and chocolaty and peanut buttery. Such a great combination of flavours.

Chocolate and Peanut Butter Oatmeal

Ingredients:
1 tablespoon nutella
1/2 banana (mashed)
1/2 banana sliced
1 serving oatmeal


Chocolate and Banana Oatmeal


Having tried and enjoyed the chocolate and peanut butter oatmeal I though that I would try turning my favorite way to use nuttela into oatmeal. I like a nice and simple nuttela and banana sandwich. Nutella and bananas go really well together and the chocolate and banana oatmeal did not disappoint.

Chocolate and Banana Oatmeal

Ingredients:
1 tablespoon nutella
1 tablespoon peanut butter
1 serving oatmeal
some peanuts for garnish
some hazelnuts for garnish


Banana and Cinnamon Oatmeal


Banana and Cinnamon Oatmeal

Ingredients:
1/2 banana (mashed)
1/2 banana sliced
1 pinch cinnamon
1/4 teaspoon vanilla
1/2 tablespoon brown sugar (optional depending on how sweet the banana is)
1 serving oatmeal


Strawberry and Banana Oatmeal


Strawberry and Banana Oatmeal

Ingredients:
1/2 banana (mashed)
1/2 banana sliced
2 strawberries (pureed)
2 strawberries (sliced)
1/2 tablespoon brown sugar (optional depending on how sweet the banana is)
1 serving oatmeal

Banana, Honey and Walnut Oatmeal


Banana, Honey and Walnut Oatmeal

Ingredients:
1/2 banana (mashed)
1/2 banana sliced
1 tablespoon walnuts (chopped)
1/2 tablespoon brown sugar (optional depending on how sweet the banana is)
1 serving oatmeal


Strawberry and Cranberry Oatmeal


Strawberry and Cranberry Oatmeal

Ingredients:
2 strawberries (pureed)
2 strawberries (sliced)
1 handful cranberries
1/2 tablespoon brown sugar
1 serving oatmeal


Banana Bread Oatmeal


Banana Bread Oatmeal

Ingredients:
1/2 banana (mashed)
1/2 banana sliced
1 tablespoon nuts (chopped)
1/2 tablespoon brown sugar (optional depending on how sweet the banana is)
1 pinch cinnamon
1 pinch nutmeg
1 serving oatmeal


Honey and Dates Oatmeal


Honey and Dates Oatmeal

Ingredients:
1 tablespoon dates (chopped)
1/2 tablespoon honey
1 serving oatmeal

Butter Toasted Pecan Oatmeal


Butter Toasted Pecan Oatmeal

Ingredients:
1 teaspoon butter
2 tablespoons pecans (chopped)
1 tablespoon brown sugar
1 serving oatmeal

Directions:
1. Melt the butter in a pan.
2. Add the pecans and toast until the butter browns.
3. Mix everything into the oatmeal.

Similar Recipes:
Baked Sweet Potato Oatmeal with Pecan Streusel
Slow Cooker Pumpkin Pie Steel Cut Oatmeal
Slow Cooker Apple Pie Steel Cut Oatmeal

For me, oatmeal is great comfort food, especially on cold winter days. Take a look at the Comfort Food Cook Off at The Garden of Eating.

Crunchy Asian Salad

Crunchy Asian Salad

I saw this recipe for a crunchy Asian salad on Michael Smith's Chef at Home on the food Network the other night. The salad sounded pretty interesting. The base of the salad was crunchy snow peas, bean sprouts and carrots rather than the more standard lettuce. The dressing sounded really tasty being made with peanut butter and chili sauce. I decided to add some mint to the salad and changed the dressing proportions a bit. The salad was really good. It was refreshingly, crunchy, creamy and spicy all at the same time. With the peanuts hidden in the salad I had to chew each bite fully to find them meaning that I got to enjoy the flavour a bit longer. The dressing was a nice balance of sweetness, saltiness, sourness and heat. I really like using peanut butter in spicy and savoury dishes like this.

Ingredients:
1 cup snow peas (sliced thinly)
1 cup bean sprouts
1 carrot (peeled and sliced thinly)
1 red pepper (seeded and sliced thinly)
1 handful cilantro (chopped)
1 tablespoon mint (chopped)
2 green onions (sliced)
1 handful shredded coconut
1 handful peanuts
1 tablespoon peanut butter
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1 teaspoon chili sauce
1 lime (juice and zest)

Directions:
1. Mix the snow peas, bean sprouts, carrot, red pepper, cilantro, mint, green onions, shredded coconut and peanuts in a large bowl.
2. Mix the peanut butter, soy sauce, brown sugar, sesame oil, chili paste and lime juice and zest in a small bowl.
3. Pour the dressing on the salad and toss.

Similar Recipes:
Thai Chicken Pizza with Spicy Peanut Sauce
Green Beans in Spicy Peanut Sauce
Green Mango Salad

Wild Mushrooms Sauteed in Butter, Sherry and Lemon

Wild Mushrooms Sauteed in Butter, Sherry and Lemon

When I was at the farmers market on the weekend I noticed some nice looking mushrooms and I remembered having seen a recipe for sauteed wild mushrooms with sherry and lemon. I really like mushrooms sauteed in butter and addition of sherry, lemon and parsley sounded really good. I ended up getting up some hedgehog, chanterelle, shiitake and oyster mushrooms. The recipe was quick and easy and the mushrooms were really tasty. The mushroms were nice and caramelized and the lemon and parsley added a nice feeling of freshness and lightness. Move aside mushrooms sauteed in butter with dill I now have a new favorite way of cooking mushrooms!

Ingredients:
1 tablespoon butter
2 shallots (chopped)
1 clove garlic (minced)
6 ounces wild mushrooms (cleaned and sliced)
1/4 teaspoon salt
1/4 cup dry sherry
1 lemon (juice and zest)
1 handful of parsley (chopped)
salt and freshly ground black pepper to taste

Directions:
1. Melt the butter in a pan.
2. Add the shallots and saute until tender, about 3-5 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the mushrooms and salt and saute until the mushrooms have released their moisture and it has evaporated.
5. Add the sherry and cook until it has evaporated and the mushrooms have caramelized.
6. Add the lemon juice, zest and parsley and saute for a minute.
7. Turn off the heat and season with salt and pepper.

Similar Recipes:
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Warm Mushroom, Sun Dried Tomatoes and Goat Cheese Salad
Shiitake Mushroom and Blue Cheese Crostini
Wild Mushroom and Double Smoked Bacon Linguine
Chicken and Chanterelles on Spinach and Wild Rice

Take a look at the Weekend Herb Blogging roundup at Cooking in Westchester.

Ebi Yakisoba (Shrimp and Fried Noodles)

Ebi Yakisoba (Shrimp and Fried Noodles)

Yakisoba (焼きそば) is a Japanese stir fried noodle dish. Despite the fact that the name includes "soba" it is commonly made with ramen style noodles rather than with soba noodles. I have made yakisoba with soba noodles and they also work well. The noodles are stir fried in a yakisoba sauce with meat and vegetables. Yakisoba sauce, like tonkatsu sauce, is a Japanese sauce that is similar to Worcestershire sauce and HP sauce. I was able to find some yakisoba sauce at a nearby Japanese grocery store. The meat can be pork, beef, chicken, etc. This time I though I would try shrimp. The vegetables are commonly cabbage, onions, carrots, etc. One of the reasons that I like this dish is that it is great for using up those extra vegetables in my fridge. I also like this dish because it is quick and it tastes good. This dish reminds me of eating yakisoba in Japan when I was there on vacation.

Ingredients:
1 teaspoon sesame oil
1 onion (sliced)
1 carrot (shredded)
2 leaves cabbage (sliced)
1/4 green pepper (cut into bit sized pieces)
1/4 red pepper (cut into bit sized pieces)
1/4 pound shrimp (shelled)
1 serving ramen noodles (cooked)
2 tablespoons Yakisoba Sauce
1 green onion (sliced)
1/2 teaspoon sesame seeds

Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 3-5 minutes.
3. Add the carrot, cabbage, green pepper, red pepper and shrimp and saute until the shrimp is cooked, about 2 minutes per side.
4. Remove the shrimp from the pan and set aside.
5. Add the noodles and yakisoba sauce and fry for a few minutes.
6. Place the yakisoba on a plate and top with the shrimp, green onions and sesame seeds.

Similar Recipes:
Pad Thai
Thai Pineapple Fried Rice

Take a look at Presto Pasta Nights at Once Upon a Feast.

Pan Seared Salmon on Thai Curried Spinach

Pan Seared Salmon on Thai Curried Spinach

Not too long ago I came across this post about salmon and coconut spinach which sounded really good. I was planning on making some teriyaki salmon to go with the coconut spinach but just as I was about to start I had an idea. The coconut spinach recipe reminded me of a Thai curry so I though why not make it Thai curried spinach? I ended up making a dish of pan seared salmon with Thai curried spinach. The salmon seared up really well! It was nice and crispy on the outside and melt in your mouth on the inside. It went really well with the curried coconut spinach. The curried spinach was super tasty! I really like it when I find green vegetable side dish that is as good as if not better than the main dish. I have a feeling that I will be making this spinach fairly often. The best part is that I am still looking forward to trying the original recipe.

Ingredients:
1 serving salmon (de-boned)
salt and pepper to taste
1/2 tablespoon butter
1/2 cup coconut milk
1 teaspoon red Thai curry paste
1 teaspoon fish sauce
1 teaspoon palm sugar (grated or sugar)
1 teaspoon lime juice
1 (6 ounce) package fresh baby spinach

Directions:
1. Season the salmon with salt and pepper.
2. Heat the butter in a pan.
3. Sear the salmon on both sides, about 5 minutes on the skin side followed by 2 minute on the other side.
4. Heat the coconut milk in a pan.
5. Mix in the curry paste, fish sauce, palm sugar and lime juice.
6. Add the spinach and cook until wilted.
7. Place the curried spinach on a plate and top with the salmon.

Similar Recipes:
Pan Seared Salmon on Spinach in Tarragon Sauce
Pan Seared Salmon with Dill Sour Cream Sauce
Salmon Teriyaki

Mapo Tofu

Mapo Tofu

Mapo tofu is a Chinese dish made with tofu and ground meat in a spicy bean sauce. I first made mapo tofu a few months ago and it quickly became one of my favorite dishes. This recipe is easy to make and super tasty. I really like the flavour of the fermented black bean sauce. You can make this dish as spicy as you want by adding or removing chili sauce. The tofu adds a nice contrasting texture and it seems to be almost cool and refreshing compared to the spiciness of the rest of the dish.

Ingredients:
1 pound ground pork
1 teaspoon sesame oil
1 clove garlic (chopped)
1 teaspoon ginger (grated)
1 tablespoon black bean sauce
1 tablespoon chili sauce (such as sambal oelek)
2 tablespoons soy sauce
3 tablespoons chicken stock
1 pound firm tofu (cut into 1/2 inch cubes)
1 bunch green onions (chopped)

Directions:
1. Brown pork in an pan and drain fat.
2. Heat the oil in the pan.
3. Add the garlic and ginger and saute in the oil for a minute.
4. Add black bean paste, chili sauce, soy sauce, and chicken stock and simmer for 3-4 minutes.
5. Taste the sauce and adjust the seasoning.
6. Add the tofu and cook until the tofu is warm. (Stir gently so as to not break the tofu.)
7. Serve and garnish with green onion.

Similar Dishes:
Mapo Tofu Version 2.0
Dan Dan Mian
Shrimp Kung Pao

Eggs Benedict

Eggs Benedict

I have seen eggs benedict on menus before but I have never had them and I was wondering what they were. This weekend I decided to try making them. Eggs benedict are poached eggs on an English muffin with ham or bacon and covered in a hollandaise sauce. A poached egg is an egg that is cooked by simmering it in water. Making the eggs benedict was a bit challenging. You want everything to come together at the same time so that it is all still warm when you eat it. Making the hollandaise sauce its a bit tricky as well. This time my hollandaise sauce did not turn out as thick as it did the last time but it still tasted good so that was not a problem. Cooking the poached eggs was kind of fun. The eggs benedict turned out pretty good. I really liked the way the runny yolk combined with the lemony hollandaise sauce and ran all over everything. Although the eggs benedict were a bit more work than most breakfasts I will be making them again. Next I will have to look into eggs florentine.

Ingredients:
1 English Muffin (cut in half and toasted lightly)
2 eggs
2 slices ham
4 tablespoons Hollandaise Sauce (made with a touch of cayenne pepper, optional)

Directions:
1. Fill a large pot with water and bring to a simmer.
2. Swirl the water with a spoon to form a "whirl pool".
3. Crack the egg and drop it into the water.
4. Let the egg cook in the water for 2 to 3 minutes.
5. Remove the egg from the water with a spoon.
6. Place the ham on the English muffin and top with the poached egg and Hollandaise sauce.

Similar Recipes:
Roasted Asparagus with Poached Egg
Shakshouka
Asparagus with a Poached Egg in Hollandaise Sauce
Morel Mushroom and Asparagus Eggs Benedict
Poached Egg on Toast with Chipotle Mayonnaise, Bacon and Avocado

Mango on Coconut Sticky Rice

Mango on Coconut  Sticky Rice

Over the last few months I have been exploring some Thai cuisine. It did not take me long to come across coconut milk. Coconut milk is commonly used in Thai curries and I have also discovered that it can be mixed with rice. Coconut rice is a cool and refreshing contrast to spicy dishes. I really like the amazing aroma of warm rice with coconut milk. I was looking for some new ways of using coconut milk when I came came across the concept of a Thai sticky rice dessert. This is a dessert that is made with Thai sticky rice that has soaked up sweetened coconut milk and it is commonly topped with seasonal fruit. The mango coconut sticky rice was really good and I was a bit surprised that such a simple sounding dish could be so good!

I was able to find the Thai sticky rice at a shop that specializes in carrying all sorts of rice. It seems to be pretty similar to Japanese short grained rice. I just cooked the sticky rice in my rice cooker the same as any other rice and it turned out perfect. If you want to cook it without a rice cooker you should soak it in water for an hour to over night and then steam it for 20 minutes.

Ingredients:
1 serving cooked sticky rice
1/4 cup coconut milk
1/2 tablespoon palm sugar (grated, or white sugar, or honey, etc.)
1 pinch salt
1/2 mango (sliced)
sesame seeds

Directions:
1. Bring the coconut milk to a simmer and dissolve the sugar and salt into it.
2. Pour the coconut milk onto the rice, reserving some, and let it sit for 5 minutes. The rice will absorb the coconut milk.
3. Place the coconut rice on a dish and top with the sliced mango, the reserved coconut milk and some sesame seeds.

More Mango Recipes

Candied Carrots

Candied Carrots

My theory is that most vegetables taste better when roasted. When I saw Tyler Florence making candied carrots I knew that I would be testing my theory with carrots next. The carrots are roasted in the oven and then covered in a butter, brown sugar, orange and cumin sauce. I was also interested in this dish because I wanted to see how the cumin worked in a sweet dish. The aroma of the orange and cumin was really amazing. The oven roasted carrots were pretty good by themselves but they were really good when covered in the orange and cumin sauce. The oven roasted vegetables theory lives on. What vegetable will I roast next?

Ingredients:
1 bunch young carrots (peeled but with tops)
1 teaspoon oil
salt and pepper to taste
1 tablespoon butter (unsalted)
1/2 tablespoon brown sugar
juice from 1/2 orange
1 teaspoon orange zest
1 teaspoon cumin (toasted and ground)

Directions:
1. Toss the carrots in the oil to coat.
2. Place the carrots in a baking dish and season with salt and pepper.
3. Roast the carrots in a preheated 350F oven until fork tender, about 30-45 minutes.
4. Melt the butter in a small sauce pan and heat until it just turns brown.
5. Add the orange juice, zest and cumin and simmer until it thickens, about 2 minutes.
6. Place the carrots on a serving dish and pour the sauce over them.

Similar Recipes:
Maple Glazed Carrots with Dill

Chicken Tortilla Soup

Chicken Tortilla Soup

Over the last few months I come across a few really great looking chicken tortilla soups such as here and here. Given the cooler weather I though it would be the perfect time to try a hot and spicy soup. I liked the sound of using the salsa verde or green enchilada sauce in the soup. I was not able to find any tomatillos to make my own salsa verde so I went with a can. The soup turned out to be really tasty! I liked the sweetness of the corn in the otherwise spicy soup. The crunch of the tortillas was a nice contrast in texture. I garnished the soup with some sour cream and shredded cheese.

Ingredients:
1 tablespoon oil
1 onion (chopped)
2 cloves garlic (chopped)
4 jalapeno peppers (chopped)
1 tablespoon chili powder
1 tablespoon ground cumin
1 pound of chicken thighs (cut into bite sized pieces)
4 cups of chicken broth or chicken stock
1 28 ounce can diced tomatoes
1 10 ounce can salsa verde
1 teaspoon dried oregano
1 bay leaf
salt and pepper to taste
1 cup corn kernels
3 tablespoons chopped cilantro
tortillas (sliced and toasted, or tortilla chips)
sour cream (optional)
cheese (grated, optional)
avocado (sliced, optional)

Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 3-5 minutes.
3. Add the garlic and the jalapeno peppers and saute until fragrant for a minute.
4. Add the chili and cumin powders and saute for a minute.
5. Add the chicken, stock, tomatoes, salsa verde, oregano, bay leaf, salt and pepper.
6. Simmer for about an hour. (You could serve as soon as the chicken is cooked if you are in a hurry.)
7. Turn off the heat and stir in the corn and cilantro.
8. Serve with your favorite garnishes such as sour cream, shredded cheese, avocado, etc.

Similar Recipes:
Chicken Noodle Soup
Aztec Soup
Avgolemono Soup
Black Bean and Quinoa Chili
Corn Chowder

Looking for more soup recipes? Get the Closet Cooking Soup Cookbook Tasty Soups!

Azuki (Red Bean) Ice Cream

Azuki (Red Bean) Ice Cream

I have seen red bean ice cream in Asian groceries stores and I have always wondered what it was like. I finally decided to just try making my own. I had made red bean paste or Tsubushian (or an or anko or azuki-an) here, so I knew what that was like. I decided that I would like to have both the flavour of the red bean paste and the texture of the whole red reads so I decided to use half mashed and half whole red beans. I started with the same base ice cream recipe that I have used before. When making ice cream I generally start with less sugar and add some more after everything has come together until it gets to the level of sweetness that I want. This time I added the red beans and red bean paste until it got to the consistency that I wanted as well. The red bean ice cream turned out well. I really liked the flavour and the texture of the ice cream. I had some of the red beans in the simple syrup (Tsubuan) left over and I spooned some on top of the red bean ice cream for some extra red bean goodness.

Ingredients:
1 cup heavy cream
1 cup milk
1/2 cups sugar
2 egg yolk
1/2 cup tsubuan (whole red beans simmered in water and sugar)
1/2 cup tsubushian (whole red beans simmered in water and sugar and then mashed)

Directions:
1. Heat the cream, milk, sugar in a sauce pan until it almost boils, about 5 minutes.
2. Reduce the heat to low.
3. Add one table spoon of the cream mixture to the egg to temper it.
4. Add the egg to the sauce pan.
5. Cook at low heat until it is slightly thickened and coats the back of a spoon.
6. Add the tsubuan and tsubushian to the mixture.
7. Chill the mixture in the fridge.
8. Freeze according to the instructions for your ice cream machine.

Similar Recipes:
Ichigo Daifuku
Matcha and White Chocolate Ice Cream
Sweet Corn Ice Cream

Use the leftover egg whites in:
Coconut Macaroons
Molten Chocolate Cake
Green Tea and White Chocolate Opera Cake
Green Tea Macarons
Strawberry Souffle
Meringues
Dorie's Perfect Party Cake

Sesame Chicken

Sesame Chicken

A while ago I came across this recipe for sesame chicken that sounded really good. I really liked the sound of using the pineapple juice along with the soy sauce, brown sugar and ginger in the sauce. This dish was really easy to make with just a few minutes of prep, some marinating time and a few minutes of sauteing. I really enjoyed the sesame chicken! It was sweet, salty and tangy all at once! I am already thinking about new variations of this dish. Why not throw in some sliced pineapple? How about trying different sweeteners? All honey? Maple syrup? How about working in some teriyaki sauce? Maybe a little bit of chili heat?

Ingredients:
4 tablespoons soy sauce
4 tablespoons pineapple juice
1 tablespoon honey
1 tablespoon brown sugar
2 tablespoons ginger (grated)
1 pound chicken (cut into bite sized pieces)
1 teaspoon peanut oil
4 servings cooked rice
2 tablespoons sesame seeds
green onions to garnish

Directions:
1. Mix the soy sauce, pineapple juice, honey, sugar, ginger and chicken in a ziplock bag and marinate in the fridge for about an hour.
2. Heat the oil in a pan.
3. Add the chicken and marinade to the pan and saute until the chicken is cooked and the sauce begins to thicken.
4. Serve on cooked rice and garnish with the sesame seeds and green onion.

Similar Recipes:
Cashew Butter Chicken
Lemon Chicken
Ginger Pork

Fish Tacos

Fish Tacos

A while ago I came across the concept of shrimp tacos which sounded so interesting that I tried them right away. I had never though about using seafood to make tacos before. The concept of fish tacos came up in the comments of that post which also sounded pretty interesting. I am always looking for ways to increase the amount of seafood in my meal plan. The fish tacos were pretty easy to make. The hardest part was waiting for the fish to marinate. I had the fish tacos with some lettuce, salsa verde, sour cream, cilantro and lime. The fish tacos were pretty good. I will have to try to work them into my meal plan again in the future. I wonder if there are any other tasty ways of making seafood tacos?

Ingredients:
1 tablespoon oil
juice of 1 lime
1 tablespoon chili powder
1 teaspoon cumin (ground)
1 jalapeno (chopped)
1 handful cilantro (chopped)
1 pound white fish (tilapia, cod, etc.)
8 large tortillas
lettuce
salsa verde
sour cream
cilantro
lime (sliced)

Directions:
1. Mix the oil, lime juice, chili powder, cumin, jalapeno and cilantro in a bowl.
2. Place the marinade and the fish in a bowl and let it marinate for 10-20 minutes.
3. Broil the fish in the oven for 4-7 minutes.
4. Let the fish rest and then shred it with forks.
5. Assemble the tacos by placing some of the shredded fish in a tortilla with some salsa verde, sour cream and cilantro.

Note: Can be used as a filling in burritos.

Similar Recipes:
Shrimp Tacos
Tacos al Pastor
Sea Bass with Mango and Black Bean Salsa

Panang Kung (Panang Prawn Curry)

Panang Kung (Prawn Panang Curry)


Thai curries are quick, easy and super tasty. At their core is coconut milk, curry paste, fish sauce and sugar. You just need to add some meat and vegetables. This time I went with shrimp fort the meat and some red pepper and peas that I had on hand. Panang curry paste is similar to a red Thai curry with the addition of peanuts so feel free to add a spoonful of peanut butter to the sauce for even more peanuty goodness. I served the panang curry on a bed of coconut jasmine rice which helped to soak up all of the extra curry sauce.

Panang Kung (Prawn Panang Curry)

(makes 4 servings)
Printable Recipe

Ingredients:
1 tablespoon peanut oil
1/4 cup panang curry paste
1 14 ounce can coconut milk
1 lime (juice)
1 tablespoon fish sauce
1 teaspoons palm sugar (grated, or white or brown sugar)
1 pound shrimp (peeled and deviened)
1 red pepper (sliced)
1 handful peas (blanched)
1 handful cilantro
1 birds eye chili (thinly sliced)
1 handful peanuts (roasted and chopped)

Directions:
1. Heat the oil in a sauce pan.
2. Add the panang curry paste and saute until fragrant, about a minute.
3. Add the coconut milk, lime juice, fish sauce and sugar and simmer for 15-20 minutes to thicken.
4. Add the shrimp and red pepper and simmer until the shrimp is cooked, about 5 minutes.
5. Serve garnished with peas, cilantro, chilies and peanuts.

Similar Recipes:
Panang Curried Pumpkin and Prawn Soup
Prawn and Pineapple Curry
Thai Fish Green Curry with Asparagus and Peas

Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese

Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese

I came across a tasty looking recipe for cottage cheese and egg muffins with ham and cheddar cheese a while ago and bookmarked it knowing that I would have the opportunity to make it with the leftovers from the ham dinner that I had planned for the holidays. I really liked the idea of a muffin that has the primary ingredients of cottage cheese and eggs. The original recipe called for almond meal and I was looking forward trying it to see what kind of a flavour and texture it would give the muffins. But I was thwarted in my plans. I found the almond meal but it was more expensive than I was willing to pay at $15 for a bag that looked like it had 2 or 3 cups worth in it. I only have a small food processor and it was not capable of grinding the almonds enough and I did not want the muffins to be crunchy in texture. I had to quickly modify the recipe. I was thinking that I could replace the almond meal with cornmeal but I would want to soak it in say, buttermilk for a few hours to ensure that it was soft and did not add a crunchy texture to the muffins. I did not have a few hours so I ended up just replacing the almond meal with flour. I only had one muffin pan with 6 muffin holes so I decided to use a loaf pan for the remaining batter. The cottage cheese and egg muffins with ham and cheddar cheese turned out pretty good. I needed to bake the loaf a bit longer than the muffins but they both ended up moist, light and fluffy. The muffins were really tasty! I had made enough to provide me with breakfasts for the whole week. It is nice when you can make breakfast on the weekend and you just need to heat it up in the microwave oven for a minute or so. I will be making these again and I will have to try baking different flavours into them.

Ingredients:
1 cup cottage cheese
4 eggs (lightly beaten)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup ham (chopped)
1/2 cup cheddar cheese (grated)
2 green onions (sliced)
* butter

Directions:
1. Mix the cottage cheese, eggs, flour, baking powder and salt in a bowl.
2. Stir in the ham, cheddar cheese and green onions.
3. Rub some butter in the baking dish to prevent sticking.
4. Bake in a preheated 400F oven until they are golden brown on top and a toothpick poked into the center comes out clean, about 25-30 minutes.

Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese

Cottage Cheese and Egg Muffin Loaf with Ham and Cheddar Cheese

Similar Recipes:
Chorizo and Scrambled Egg Burrito
Ham and Egg Buritto
Ham and Egg Breakfast Quesadillas

Turkey Ramen

Turkey Ramen

I only had a little bit of the turkey stock left and I knew exactly what I wanted to do with it. I had not had ramen in a while and I had been craving it. The flavour of ramen is greatly determined by the quality of the broth. Although you can make tasty ramen with store bought stock a good home made stock will always be better. The only problem was that I only had 1 cup of turkey stock and I needed 2... I decided to soften some dried shiitake mushrooms in a cup of boiling water and use the resulting mushroom flavoured water for the remaining liquid component of the broth. This added a really nice shiitake mushroom flavour to the broth. The final component of the broth was a tablespoon of miso paste. I decided to finish the ramen off with some baby bok choy and bean sprouts. Everything was simmered in the broth thus adding even more flavour to it. The turkey ramen turned out pretty good. The broth was really tasty! I was in a bit of a rush and I completely forgot about the green onion! It is so nice to have turkey leftovers!

Ingredients:
2 dried shiitake mushrooms
1 cup boiling water
1 cup turkey stock
1 serving cooked turkey (sliced)
1 baby bok choy
1 handful bean sprouts
1 serving ramen noodles (cooked as directed)
1 tablespoon miso paste
1 green onion (chopped, optional)
togarashi* to taste (optional)

Directions:
1. Let the mushrooms soak in the hot water for 10-20 minutes.
2. Remove the mushrooms from the water (reserving the water) and slice.
3. Bring the turkey stock, mushroom water, turkey and mushrooms to a boil.
4. Remove the turkey and mushrooms from the broth and set aside.
5. Add the baby bok choy to the broth and simmer until just wilted.
6. Remove the bok choy from the broth and set aside.
7. Add the bean sprouts to the broth and simmer for a minute.
8. Remove the bean sprouts from the broth and set aside.
9. Remove the broth from the heat.
10. Dissolve the miso paste into a a few tablespoons of the broth and mix it back into the broth.
11. Assemble by placing the noodles into a bowl followed by the turkey, mushrooms, bok choy and bean sprouts. Pour the both into the bowl and garnish with the green onions slices.

*Togarashi is a chili powder mixture that is used as a condiment in Japan.

Similar Recipes:
Beef Ramen
Turkey Pho

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