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Maryland Crab Cakes

Maryland Crab Cakes


I was going through my freezer when I came across the last of the frozen king crab that I had gotten a while ago. It was good because there were still a lot of recipes with crab on my to try list. The recipe that caught my attention was a Maryland crab cake recipe. The crab cake recipe almost sounded like a burger recipe with crab meat, bread crumbs, milk, eggs and seasonings. With the seasonings being mayonnaise, Worcestershire sauce and mustard they sounded really good. I used panko bread crumbs they were all that I had on hand. The crab cakes came together pretty easily. I read that the cakes might not hold together too well while frying and that you could chill the crab mixture in the fridge ahead of time and they would hold up better. I was a little hungry and skipped the chilling step and my cakes held together just fine. The Maryland crab cakes were really tasty! They were nice and crispy on the outside and soft and moist and tender on the inside. They were so tasty that they did not need any condiments.

Maryland Crab Cakes

(makes 4 crab cakes)
Printable Recipe

Ingredients:
1 pound crab meat
3/4 cup panko bread crumbs
1/4 cup milk
1 egg
3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon mustard
2 green onions (sliced)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1 tablespoon butter

Directions:
1. Mix the crab, bread crumbs, milk, egg, mayonnaise, Worcestershire sauce, mustard, green onions, salt and pepper in a bowl.
2. Grab a handful of the mixture and form a patty.
3. Heat the oil and melt the butter in a pan.
4. Fry the patty in the oil and butter until golden brown on both sides, about 2-4 minutes per side.

Similar Recipes:
Crab Mac and Cheese
Crab Quesadillas
Tod Mun Pla (Thai Fish Cakes)
Zucchini Fritters
Corn Fritters
Fried Green Tomatoes with Crab Remoulade

Closet Cooking's Birthday: 2008

Closet Cooking is now 1 year old! I can't believe that a whole year has gone by already. Time really does fly when you are having fun! A year ago, if you had asked me if I thought that Closet Cooking would still be around in a year, I would not have known the answer. But here we are a year later with over 400 posts and I find it hard to imagine not food blogging. It seems that food blogging has gone from simply being a hobby to being a highly enjoyable obsession. :)

The path that I have been traveling on this last year has been a very tasty road of learning and discovery. In this last year I have discovered so many new foods, flavours and cuisines. I have also learned a lot about cooking and baking and a little a bit about food photography. I know that there is still a lot for me to learn and discover and I look forward to the tasty adventures ahead.

I would like to take this opportunity to thank all of my readers for your continued support. I would also like to thank everyone that comments on Closet Cooking as your help and words of kindness and encouragement mean a lot to me!

Before I decide to rewrite this post yet again, on to the food porn. These were some of my favorite dishes from the last year.

Green Tea White Chocolate Mascarpone Brownies with Chocolate Ganache
Baklava
Chocolate Cheesecake
Sesame Chicken
Sugar Plums
Moo Satay (Pork Satay) with Curried Peanut Sauce
Shrimp and Couscous Salad
Chili Verde
Bibim Guksu (Soba and Kimchi Salad)
Salmon Teriyaki
Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherry Sauce
Bibimbap


Similar Posts:
Closet Cooking's Birthday 2012 and 1500 Recipes!
Closet Cooking's Birthday: 2011
Closet Cooking's Birthday: 2010
Closet Cooking's Birthday: 2009

Steak and Peppers in Black Bean Sauce

Steak and Peppers in Black Bean Sauce

When I eat out at Chinese restaurants one of my favorite dishes to order is steak and peppers with black bean sauce. It is a nice simple and yet tasty dish that is fairly healthy. I have made this at home before using a jarred black bean sauce but now that I had found the fermented black beans, I wanted to try making it with them. The steak and peppers came together pretty easily and quickly. I made sure to not overcook the peppers as I like them to still be crisp and fresh. The steak and peppers in fermented black bean sauce was pretty tasty! It goes well on rice which soaks up any of the excess sauce. This dish is pretty flexible and you could easily change the beef to chicken or prawns etc. and you could change the peppers with broccoli or some other vegetable.

Ingredients:
1 pound beef (thinly sliced)
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
1 tablespoon oil
1 tablespoon oil
1 tablespoon oil
1 onions (chopped)
2 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
2 tablespoons fermented black beans (soaked in water and chopped)
2 green bell peppers (cut into bite sized pieces)
1/2 cup chicken stock
* soy sauce to taste

Directions:
1. Marinate the beef in the soy sauce, sugar, rice wine, cornstarch and oil while you chop everything.
2. Heat the oil in a pan.
3. Saute the beef until almost cooked and set aside.
4. Heat the oil in the same pan.
5. Add the onions and saute until tender, about 5-7 minutes.
6. Add the garlic, ginger and fermented black beans and saute until fragrant, about 1 minute.
7. Add the green bell peppers and saute for a minute.
8. Add the beef and chicken stock.
9. Cover and simmer for a few minutes.
10. Season with soy sauce to taste.

Similar Recipes:
Beef and Asparagus Stir-fry
Beef and Garlic Scape Stir-fry
Grilled Roast Beef and Cheese Sandwich

Chocolate Covered Cheesecake Lollipops

Chocolate Covered Cheesecake Lollipops

This months Daring Bakers challenge was cheesecake lollipops. I was looking forward to making this months challenge because, well, its cheesecake, covered in chocolate, on a stick! What a great idea!

Cheesecake


Cheesecake is one of my favorite desserts and I have made it a few times. This cheesecake recipe was different than the one that I usually make and I was looking forward to seeing how it turned out. The original recipe called for five bricks of cream cheese which was way too much for me so I reduced it to three. Unfortunately I did not have a pan that was big enough to hold my 8x8 inch baking pan so I was not able to bake it in a water bath. I was kind of looking forward to seeing how baking a cheesecake in a water bath would work out. Next time maybe. It worked out fine without the water bath and the cheesecake tasted great!

Ingredients:
3 8 ounce packages cream cheese (room temperature)
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
3 eggs
1 egg yolk
1 teaspoon vanilla extract
2 tablespoons heavy cream

Directions:
1. Beat the cream cheese, sugar, flour, and salt in a large bowl until smooth.
2. Beat in the eggs and egg yolk one at a time.
3. Beat in the vanilla and cream.
4. Pour the batter into a greased 8x8 inch baking pan.
5. Bake in a preheated 325F oven until the cheesecake is slightly golden brown on top, about 45-55 minutes.
6. Let the cheesecake cool.

Cheesecake Lollipops


Assembling the lollipops was kind of fun. I could not find lollipop sticks so I used some small straws. They were ok but they really couldn't hold the weight of the chocolate cover cheesecake. That was ok because once you picked them up they disappeared quite quickly. :) I also forgot to pick up the vegetable shortening that the original recipe called for when I went grocery shopping. I tried using butter instead but the chocolate just did not get runny enough so I added some cream. It ended up being a chocolate ganache coating. It worked and that was what mattered. I decided to coat my chocolate covered lollipops in coconut, chopped almonds and chopped pistachios.

Ingredients:
1 batch cheesecake
1/2 pound chocolate
2 tablespoons butter
2 tablespoons heavy cream
* lollipop sticks

Directions:
1. Cover the cheesecake in plastic wrap and chill in the refrigerator for several hours to overnight.
2. Scoop 2 ounces of the cheesecake, form it into a ball and place it on a parchment paper lined baking sheet.
3. Insert a lollipop stick into the cheesecake ball.
4. Freeze the cheesecake pops until very cold, about 2-3 hours to overnight.
5. Melt the chocolate into the butter and heavy cream over a double boiler and turn off the heat.
6. Dip the frozen cheesecake lollipops into the chocolate ganache and then into any decorations that you want and place on a parchment paper lined baking sheet.
7. Refrigerator overnight overnight.

Given that I have made cheesecake and chocolate ganache before this challenge was came together fairly easily. It took a lot of time though with all of the cooling, chilling and freezing though. The results were well worth it. The chocolate covered cheesecake lollipops were really good! My favorite were the pistachio covered ones and they disappeared quickly. Overall I really enjoyed this challenge and its yummy results. It's not too early in the morning for a chocolate covered cheesecake lollipop...

Take a look at the other Daring Bakers creations.

Orange Chipotle Shrimp

Orange Chipotle Marinated Shrimp

Shrimp is easily one of my favorite foods. They are so good all by themselves but it is also really easy to add a ton of flavour to them. I bookmarked this recipe for chipotle and orange marinated shrimp while ago when I saw it on the food network. I really like the sound of the smoky and spicy chipotle with orange marinade. I was cleaning out my fridge when I found some leftover chipotles in adobo sauce and I knew that I was going to use them to make this dish. They were super simple to make, just marinate the prawns and grill/fry for a few minutes. They were really tasty!

Ingredients:
1 pound shrimp (peeled and deveined)
1 orange juice and zest
1 tablespoon chipotles chilies in abode sauce (chopped)
1 tablespoon oil
3 tablespoons cilantro (chopped)
salt and pepper to taste

Directions:
1. Marinate the shrimp in the orange juice and zest, chipotles, oil and cilantro for 15+ minutes.
2. Remove the shrimp from the marinade and season with salt and pepper.
3. Skewer the shrimp and grill or fry in a pan for 1-3 minutes per side.

Similar Recipes:
Tequila Lime Shrimp
Amaretto Shrimp
Thai Lemon Shrimp
Chipotle Lime Shrimp
Spicy Orange Shrimp

Roasted Asparagus and Grape Tomato Pasta with a Goat Cheese Sauce

Roasted Asparagus and Grape Tomato Pasta with a Goat Cheese Sauce

I try to do all of my grocery shopping for the week at once. I like to come up with a list of everything that I need to get for the meal plan for the week. Sticking to the list is a challenge as I invariably end up impulse buying a few things. Like this week, I opened up my refrigerator at the end of the week to assess the situation only to find a full bunch of asparagus and a container of grape tomatoes staring at me. They were nowhere on my meal plan and of course they did not get used, but there they were. I grabbed them thinking that they looked good and then completely forgot about them. I also had some leftover goat cheese. I immediately though of a pasta with roasted asparagus and tomatoes with a goat cheese sauce. I melted the goats cheese into a bit of the pasta water to create a creamy and tangy sauce. It turned out pretty good for a clean out the fridge meal.

Ingredients:
1 handful grape tomatoes
1 handful asparagus (cut into bite sizes pieces)
1 teaspoon olive oil
salt and pepper to taste
1 serving of pasta
1 ounce goats cheese
1 tablespoon basil (chopped)

Directions:
1. Toss the tomatoes and asparagus in the olive oil, salt and pepper.
2. Roast the tomatoes and asparagus in a preheated 425F oven for about 10 minutes.
3. Cook the pasta and drain reserving some of the pasta water.
4. Mix the pasta, tomatoes, asparagus and goat cheese in a bowl adding some pasta water to thin out the melted goats cheese sauce.
5. Serve garnished with chopped basil.

Similar Recipes:
Maccheroni Calabrese with Asparagus in Alfredo Sauce

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

Mushroom and Goat Cheese Strudel with Balsamic Syrup

Mushroom and Goat Cheese Strudel with Balsamic Syrup

I had a few sheets of phyllo dough left over which was perfect because I had been wanting to try making this recipe for mushroom and goat cheese strudel with balsamic syrup. With mushrooms, goat cheese and balsamic vinegar being some of my favorite things how could I not try this? The mushroom strudel was surprisingly easy to make especially considering how good the results were. The mushroom and goat cheese strudel was amazing! Of course I could not wait for it to cool so I got to enjoy the warm and tasty mushrooms mixed with the tangy just melting goats cheese all wrapped up in a light and flaky and yet crispy crust. The strudel was amazing all by itself but when you dipped it in the sweet and tangy balsamic syrup it really sent it over the top. I am looking forward to making this again.

Ingredients:
2 tablespoons butter (or olive oil)
2 shallots (chopped)
4 cloves garlic (chopped)
1 pound mushrooms (chopped)
1/4 cup Sherry wine vinegar
1/3 cup dry Sherry
2 tablespoons parsley (chopped)
1 tablespoon olive oil
3 fresh phyllo pastry sheets
1/2 cup goat cheese (crumbled)
1/2 cup balsamic vinegar
1 tablespoon honey

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 1 minute.
4. Add the mushrooms and saute the mushrooms until golden brown, about 15 minutes.
5. Add the sherry vinegar and the sherry and simmer until the liquid has evaporated, about 8 minutes.
6. Remove from the heat and season with salt and pepper and stir in the parsley.
7. Place one sheet of phyllo pastry down and brush with olive oil.
8. Place the second sheet of phyllo pastry on the first and brush with olive oil.
9. Place the second sheet of phyllo pastry on the second.
10. Sprinkle the cheese along the edge of one of the long sides.
11. Spoon the mushrooms on top of the cheese.
12. Fold the short edges over about 1/2 inch thick.
13. Roll the long edge to form a roll.
14. Place the roll on a baking sheet with the seam side down.
15. Brush the top of the pastry with olive oil.
16. Bake in a preheated 375F oven until golden brown, about 30-50 minutes.
17. Simmer the balsamic vinegar and honey in a small sauce pan until they have reduced by half.

Mushroom and Goat Cheese Strudel with Balsamic Syrup

Similar Recipes:
Wild Mushrooms Sauteed in Butter, Sherry and Lemon
Mushroom Quesadillas

Use leftover phyllo dough in:
Spanakopita (Greek Spinach Pie)
Mushroom and Feta Phyllo Pie
Kolokithopita (Greek Zucchini Pie)
Agginaropita (Greek Artichoke Pie)
Tomato Tart
Baklava
Apple and Cheddar Quiche
Galaktoboureko (Greek Custard Pie)
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Strawberry Goat Cheese Banitsa
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
Fiddlehead and Gruyere Tart

Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)

I have been wanting to try making spanakopita ever since I started exploring Greek cuisine. Spanakopita is a Greek pastry filled with spinach and cheese. I had been putting off making it because I had not worked with phyllo dough and it sounded a bit intimidating. Since I had now used phyllo dough to make baklava there were no more excuses to stop me from making the spanakotiropita.

Mapo Tofu Version 2.0

Mapo Tofu

I first made mapo tofu or mapo doufu last year and it quickly became one of my favorite meals. The version of the mapo tofu that I had been using was based on a Japanese version of the recipe that replaced some of the harder to get Chinese ingredients with more commonly available ingredients. Even though I really enjoyed the mapo tofu recipe that I had, I had alway wanted to try making a more authentic version of the recipe. When I made my recent trip to Chinatown to get the Sichuan peppercorns (花椒) I also picked up the other ingredients that I was missing for the mapo tofu. The first ingredient was Doubanjiang (豆瓣酱) which is a spicy fermented bean paste and the second ingredient was Douchi (豆豉) which are fermented black beans. Armed with my three new ingredients I was ready to make a new version of mapo tofu.

This version is a slight variation on the original version where the black bean sauce is replaced by the fermented black beans and the chili bean paste. The Sichuan peppercorns were of course added as well. (I really enjoy toasting the Sichuan peppercorns as they smell really good.) I think my tolerance for heat is increasing as I needed to add more chili sauce than I normally do. A good rule of thumb to follow is to add the chili heat slowly and taste test before adding more. That way it will not end up too hot. This version turned out to be really tasty and I really enjoyed it!! The chili bean paste was really flavourful I look forward to using it again. Of course fermented black beans are one of my favorite flavours from Chinese cuisine and now I have a whole container full. Now I just need to find some more good Chinese recipes.

Ingredients:
1 pound ground pork
1 teaspoon sesame oil
2 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
1 tablespoon fermented black beans (soaked in water for 20 minutes and chopped)
2 tablespoons chili bean paste
2 tablespoons chili sauce (or to taste)
1 tablespoon Sichuan peppercorns (toasted & ground)
2 tablespoons soy sauce
1/2 cup chicken stock
1 pound firm tofu (cut into 1/2 inch cubes)
1 bunch green onions (chopped)

Directions:
1. Brown the pork in a pan and set aside.
2. Heat the oil in the pan.
3. Add the garlic and ginger and saute until fragrant, about 1 minute.
4. Add fermented black beans, chili bean paste, chili sauce, Sichuan peppercorns, soy sauce, and chicken stock and simmer for 5-7 minutes.
5. Add the tofu and cook until the tofu is warm.
6. Serve and garnish with green onion.

Similar Recipes:
Mapo Eggplant
Mapo Tofu
Dan Dan Mian
Shrimp Kung Pao
Green Beans with Sichuan Pork
Kung Pao Chicken
Bang Bang Chicken

Baby Bok Choy in Oyster Sauce with Fried Shallots

Baby Bok Choy with Fried Shallots and Oyster Sauce

I have been seeing a few recipes for green vegetables in oyster sauce like this one for steamed baby bok choy in oyster sauce. It looked like a simple and tasty way to enjoy green vegetables. I like to try to include green vegetables in my meals whenever I can. When I was planning my dan dan mian meal I remembered this recipe for steamed greens in oyster sauce and I thought that it would be the perfect way to add some green to the meal. Steaming is one of my favorite way to cook green vegetables and it is quick and simple. The oyster sauce worked really well on the steamed green vegetables. It was tasty but not overpowering. The sauce was salty and a touch sweet and the sesame oil added a great aroma. I served the steamed baby bok choy in oyster sauce with some fried shallots that went well with the sauce. I have heard that fried garlic is a good alternate to the fried shallots and I will have to try it. I also tried some broccolini in the oyster sauce with fried shallots and I imagine that broccoli and asparagus would also work well.

Ingredients:
* green vegetables like baby bok choy or broccolini
2 tablespoons oyster sauce
2 teaspoons soy sauce
1 teaspoon sesame oil
* fried shallots

Directions:
1. Steam the green vegetables until just tender.
2. Heat the oyster sauce, soy sauce and sesame oil in a small sauce pan.
3. Plate the greens, pour the oyster sauce over them and garnish with fried shallots.

Broccolini with Fried Shallots and Oyster Sauce

Similar Recipes:
Baby Bok Choy with Shiitake Mushrooms
Brussels Sprouts in Black Bean Sauce

Serve with:
Char Siu (Chinese BBQ Pork)

Cream of Mushroom Soup

Cream of Mushroom Soup

With this months No Croutons Required theme being mushrooms I went a little overboard and got way too many mushroom. Having extra mushrooms is not something that I consider to be a problem. In fact I had been wanting to try making a cream of mushroom soup for a while. I had a one pound package of wild mushrooms containing cremini, shiitake and oyster mushrooms that would be perfect for a cream of wild mushroom soup. When I made my oven roasted eggplant and mushroom miso soup I found out that roasting mushrooms adds a ton of flavour so I knew that I would have to roast the mushrooms for the cream of roasted wild mushroom soup. I immediately thought that I would have to use dill in the soup as dill is my favorite herb pairing with mushrooms, but I did not have any dill on hand... I did have some thyme and sage which I though would also go well. I used some homemade vegetable broth which added a lot of flavour. The soup came together easily and just as I was about to pour the cream into the soup I paused. I thought, I could replace the cream with miso and make this a roasted wild mushroom miso soup. I thought it over for a while and in the end I decided that I had started the mushroom soup because I wanted to try making a cream of mushroom soup. I can always try the mushroom miso soup some other time. The soup was so good! It was full of mushroom flavour and nice and creamy. I served the cream of mushroom soup with some cheesy garlic bread. I will definitely have to make this soup again though, next time I will use dill.

Ingredients:
1 pound mushrooms (cleaned and sliced)
1 tablespoon olive oil
1 teaspoon thyme (chopped)
salt and pepper to taste
1 teaspoon oil
1 onion (chopped)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1 teaspoon sage (chopped)
4 cups vegetable stock
salt and pepper to taste
1 cup heavy cream
1 tablespoon miso (optional)
* parsley (chopped)

Directions:
1. Toss the mushrooms in the olive oil, thyme, salt and pepper.
2. Roast the mushrooms in a preheated 400F oven until golden brown, about 30-40 minutes.
3. Heat the oil in a pan.
4. Add the onions and saute until tender, about 5-7 minutes.
5. Add the garlic, thyme and sage and saute until fragrant, about 1 minute.
6. Add the roasted mushrooms and vegetable broth and simmer for 10 minutes
7. Season with salt and pepper.
8. Remove from the heat and puree with a hand blender.
9. Mix in the heavy cream and miso.
10. Serve garnish with parsley.

Similar Recipes:
Creamy Mushroom and Roasted Cauliflower Soup
Hungarian Mushroom Soup
Roasted Cauliflower and Red Pepper Soup
Carrot Soup with Dill Pesto
Cauliflower and White Cheddar Soup with Dill
Soupe a la Courgette (Zucchini Soup)
Cream of Asparagus Soup
Chicken Noodle Soup
Pot Roast Mushroom Soup
Broccoli Soup
Cauliflower Soup
Ham and Bean Soup
Split Pea Soup
Creamy Roasted Mushroom and Brie Soup

Looking for more soup recipes?

Vegetable Broth

There were a few soups on my to try list that called for vegetable broth and I thought that instead of buying vegetable broth it would be more fun to make my own. A vegetable broth is pretty simple; you just simmer vegetables and herbs in water for a long period of time. I decided to form the base of the broth with onions, celery and carrots. I have been wanting to use fennel more so I made sure that I had some of that but otherwise I just threw in what I had. Since roasting vegetables really brings out their flavour I knew that I would have to roast the vegetables for the broth. The broth turned out really well. It had an amazing aroma and a full and robust flavour. Broths and stocks generally freeze well so you can make a lot and freeze the extra for later use.

Ingredients:
2 onions (cut into big chunks)
2 carrots (cut into big chunks)
2 stalks celery (cut into big chunks)
1 head of garlic
1 red pepper (cut into big chunks)
1 bulb fennel (cut into big chunks)
1 handful mushrooms (cut into big chunks)
2 tablespoons olive oil
salt and pepper to taste
1 sprig thyme
1 sprig rosemary
1 handful sage leaves
1 tomato (cut into big chunks)
3 bay leaves
* water

Directions:
1. Toss the onions, carrots, celery, garlic, red pepper, fennel, and mushrooms in the olive oil with the salt and pepper.
2. Roast the vegetables in a preheated 400F oven until golden browned, about 40-60 minutes.
3. Place the roasted vegetables,thyme, rosemary, sage, tomato and bay leaves in a large stock pot.
4. Fill the pot with water.
5. Bring to a boil, reduce the heat and simmer for 4-6 hours adding more water if needed.
6. Strain the solids from the vegetable broth.

Use in:
Pumpkin Chorizo and Black Bean Soup
Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese
Spinach and Artichoke Dip Tortellini Soup
Creamy Roasted Mushroom and Brie Soup

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

Teriyaki Mushroom Salad

Teriyaki Mushroom Salad

This months No Croutons Required theme was mushrooms. With mushrooms being one of my favorite foods there was no way that I could not participate. I was wondering what I would do. I have a few mushroom recipes bookmarked that would have been nice but I decided to wait a and think it over. A while later I came across a picture of a salad with sliced rare steak on top that looked really good. I thought that a salad with a sliced portobello mushroom on top would also be great. My next thought was I could do teriyaki mushrooms! Then I thought, wouldn't this also be great with shiitake mushrooms?! Since I could not decide whether to use portabella mushrooms or shitake mushrooms I just did both.

Given that mushrooms soak up liquids quite well I decided that it was probably not such a good idea to marinate the mushroom in the teriyaki sauce like I would normally do for meat. I did not think that trying to cook the soggy mushrooms would be all that fun. I decided to saute the mushrooms in olive oil and add the teriyaki sauce when they were done cooking. I reduced the teriyaki sauce to thicken it a bit and poured it onto the salad in addition to the mushrooms so it in effect became a dressing for the salad. The teriyaki mushroom salads were both very good! The sweet and salty teriyaki mushrooms were absolutely amazing! The warm mushrooms started to melt the goat cheese spreading its creamy goodness around. The savoury goat cheese was a nice contrast to the sweet teriyaki sauce. The vegetables added a nice juicy freshness and tasted great in the teriyaki sauce dressing. I will definitely be making this again!

Ingredients:
1 tablespoon olive oil (or butter)
1/2 pound mushrooms (sliced)
1/4 cup teriyaki sauce
1 handful salad greens
1 handful grape tomatoes tomatoes
1 handful sliced cucumber
1 stalk celery celery
1 teaspoon toasted sesame seeds
1 green onion (sliced)
1 tablespoon goats cheese (crumbled)

Directions:
1. Heat the oil in a pan.
2. Add the mushrooms and saute until just caramelizing, about 10-15 minutes.
3. Add the teriyaki sauce and simmer to reduce to thicken.
4. Assemble the rest of the salad.
5. Pour the mushrooms and teriyaki sauce onto the salad and garnish with toasted sesame seeds, green onions and crumbled goat cheese.

Teriyaki Portabella Mushroom Salad

Similar Recipes:
Warm Mushroom, Sun Dried Tomato and Goat Cheese Salad
Teriyaki Salmon and Asparagus, Spinach Salad
Baby Bok Choy with Shiitake Mushrooms
Asparagus and Shiitake Mushroom Teriyaki Quinoa Salad
Roasted Portobello Mushroom Salad
Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing Topped with a Hard Boiled Egg
Mushroom and Leek Wild Rice Salad

Green Tea White Chocolate Mascarpone Brownies with Chocolate Ganache

Green Tea White Chocolate Mascarpone Brownies with Chocolate Ganache with Milk

This months Sugar High Friday theme is sweets with an Asian twist. I could could not resist participating with a theme like this. I really enjoy using Asian ingredients like matcha (powdered green tea), azuki beans, black sesame seeds, in sweets. I particularly like the matcha and white chocolate combo. Recently I have not been able to get the images of these chocolate mascarpone brownies out of my head. They just looks so dense and moist and chocolaty and good. I thought that a matcha and white chocolate version would be really nice. (I am not really sure if they were still brownies at this point or if they become blondies or something else...) I decided to go with a straight dark chocolate ganache to contrast the flavours a bit but I was thinking of that a white chocolate and green tea ganache would also be nice.

The only changes that I made to the recipe were replacing the dark chocolate with white chocolate and replacing the cocoa powder with matcha. I was not sure how much matcha to use so I started with one tablespoon. The batter looked nice and dark green and I could really taste the green tea so I stopped there. The matcha white chocolate mascarpone brownies came together easily and tasted really good. They were nice and dense and moist and fudge like in texture. Matcha is slightly bitter and it tempered the sweetness of the white chocolate and the brownie had the perfect amount of sweetness. Unfortunately the nice dark green colour faded with baking and the green tea flavour was not strong enough to stand up to the chocolate ganache topping. The next time I make these, and I will be making them again, I will use two tablespoons of matcha and I will either use a thinner layer of chocolate ganache or skip the ganache entirely. Of course the the rich, dense brownies went well with a glass of milk or a cup of green tea.

Green Tea White Chocolate Mascarpone Brownies


Ingredients:
1 cup unsalted butter
3 ounces white chocolate (chopped)
1 cup granulated sugar
1 tablespoon matcha (green tea powder)
1/2 cup mascarpone cheese (softened)
3 large eggs (room temperature)
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt

Directions:
1. Melt the butter and chocolate in a double boiler.
2. Mix in the sugar and matcha.
3. Beat in the mascarpone, eggs and vanilla.
4. Fold in the flour and salt.
5. Pour the batter into a greased 8x8 inch baking pan.
6. Bake in a preheated 325F oven until a toothpick poked into the middle comes out clean, about 55-60 minutes.

Chocolate Ganache


Ingredients:
6 tablespoons heavy cream
3 tablespoons unsalted butter
6 ounces dark chocolate (chopped)

Directions:
1. Heat the cream and butter in a small sauce pan until just before it boils.
2. Pour the cream and butter over the chocolate in a bowl.
3. Stir until smooth.

Pour the ganache over the brownies and wait until it is firm before cutting.

Green Tea White Chocolate Mascarpone Brownies with Chocolate Ganache

Similar Recipes:
Green Tea Macarons
Green Tea and White Chocolate Opera Cake
Green Tea and White Chocolate Ice Cream
Mayan Orange Brownies
Apricot White Chocolate and Macadamia Nut Blondies

Take a look at the Sugar High Friday: Asian Sweet Invasion roundup at La Petite Boulangette.

Cucumber and Feta Salad

Cucumber and Feta Salad

I came across this cucumber with feta and mint salad not too long ago. I really liked everything about the salad from the crisp, cool, and juicy cucumbers to the salty feta, the fresh herbs and lemon vinaigrette. I thought that this cool and refreshing salad would finish off my lamb souvlaki dinner perfectly. Although I really liked the sound of the mint in the salad, I was already going with a dill theme in the meal so I used dill in the cucumber salad as well. The dill went really well in the salad though next time I will have to try it with the mint. This salad was really simple to make and came together in no time at all. I will be making this a lot over the summer.

Ingredients:
1 cucumber (sliced)
1 cup feta cheese (crumbled)
1/2 cup dill (chopped)
3 tablespoons olive oil
1 lemon (juice and zest)
1 green onion (chopped, optional)
salt and pepper

Directions:
1. Mix the olive oil, lemon juice, salt and pepper in a bowl.
2. Toss the cucumber and feta with the dill and dressing to coat.

Similar Recipes:
Horiatiki Salata (Greek Salad)
Cucumber and Feta Rolls
Creamy Dilled Cucumber Salad

Take a look at the Weekend Herb Blogging roundup at The Well-Seasoned Cook.

Spanakorizo (Greek Spinach Rice)

Spanakorizo (Greek Spinach Rice)


I was looking for some Greek side dishes to go with my lamb souvlaki when I came across the concept of spanakorizo or Greek spinach rice. At its base it is just what it sounds like, spinach and rice along with some Greek seasonings. Lemon, dill and feta are some of my favorite flavours and since I already had them out for other parts of the meal they went into the spinach rice as well. Though this rice dish is pretty simple to make already, if you are in a pinch for time or oven space you can cook it in a rice cooker. The light and fluffy rice with lemon, dill and feta was really tasty and went well with the rest of the meal! I have a feeling that I will be making this a lot.

Spanakorizo (Greek Spinach Rice)

(makes 4 servings)
Printable Recipe

Ingredients:
1 tablespoon olive oil
1 small onion (chopped)
2 cloves garlic (chopped)
1 bunch spinach (roughly chopped)
1 cup long grained rice (I used brown rice)
2 1/2 cups chicken broth (or water)
1/4 cup parsley (chopped)
1/4 cup dill (chopped)
salt and pepper to taste
1 lemon (juice and zest)
1/4 cup feta (crumbled, optional)

Directions:
1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the and spinach and cook until the spinach wilts.
5. Add the rice, chicken stock, parsley, dill and season with salt and pepper and bring to a boil.
6. Reduce the heat, cover and simmer until the rice is cooked, about 20 minutes (50 minutes for brown rice).
7. Hit with a splash lemon juice and garnish with feta.

Similar Recipes:
Spinach and Feta Quinoa Salad
Spinach with Feta Dressing
Cheesy Broccoli Rice
Cilantro and Lime Rice
Spinach and Feta Lasagna (aka Spanakopita Lasagna)

Serve with:
Spinach and Feta Stuffed Chicken

Lamb Souvlaki

Lamb Souvlaki

One of my favorites Greek dishes is souvlaki and I had been craving it for a while. Souvlaki is grilled skewered meat where the meat can be pork, chicken, beef, swordfish, etc. Since I have been enjoying lamb a lot recently I decided to go with a lamb souvlaki. The meat is marinated in lemon juice, olive oil and herbs such as oregano. Normally when I make souvlaki I serve it in a pita along with some tomatoes, onions and tzatziki but this time I wanted to go with a plated dinner. I could not go without the garlicky tzatziki though. Souvlaki is really easy to make, you just marinate the meat (preferably overnight) and then grill it. I cooked the lamb until it was just medium rare and it was nice and tender and juicy and tasty. The lemon, olive oil and oregano marinade is so simple and yet it adds so much flavour to the souvlaki. I dipped the lamb souvlaki in the tzatziki for some cool creamy and garlicy goodness. I served the lamb souvlaki with spanakorizo (Greek spinach rice) and a cucumber, feta and dill salad. Overall this was a really tasty and flavourful meal!

Ingredients:
1 pound lamb (cut into bite sized pieces)
2 cloves garlic (chopped)
1 lemon (juice and zest)
1/4 cup olive oil
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
1. Combine all ingredients and let meat marinate for 30 minutes to overnight.
2. Skewer the meat.
3. Cook on the grill or under a broiler for about 8-10 minutes for medium rare.

Similar Recipes:
Chicken Souvlaki/Gyro
Keftedes (Greek Meatballs)
Lamb and Mint Meatballs with Farro Risotto and Cilantro Pesto
Greek Style Pulled Lamb Pitas

Pan Seared Tilapia in Avgolemono Sauce

Pan Seared Tilapia in Avgolemono Sauce

I have been trying to eat seafood at least once per week. This week I decided to go with a simple pan seared white fish with avgolemono sauce. Avgolemono sauce is a sauce made from eggs and lemons with a bit of broth. I have really been enjoying using avgolemono recently and I though that it would go nicely on fish. I like to add dill to my avgolemono sauce for some extra flavour. This week the tilapia looked good at the fish monger so I went with that. I served the pan seared tilapia with some Israeli couscous. Keeping with the theme I cooked the couscous in chicken stock with some lemon juice and then finished it with some dill. To complete the meal and add a little green was some steamed asparagus. Of course I poured the avgolemono sauce over the couscous and the asparagus along with the tilapia. Overall this was a really tasty lunch.

Ingredients:
2 tilapia fillets
1 tablespoon oil
salt and pepper to taste
2 eggs
1/2 cup chicken stock (warm)
1 lemon (juice)
1/4 cup dill (chopped)

Directions:
1. Heat the oil in a pan.
2. Season the tilapia with salt and pepper to taste.
3. Fry the tilapia until cooked and golden brown, about 2-3 minutes per side.
4. Heat the eggs in a double boiler while whisking until they are frothy.
5. Slowly pour in the lemon juice while whisking.
6. Slowly pour in the chicken stock while whisking.
7. Continue whisking until the sauce thickens enough for your tastes.
8. Serve the tilapia with avgolemono sauce.

Similar Recipes:
Tilapia Piccata
Dukkah Crusted Pomegranate Marinated Cod
Tilapia Baked in Salsa Verde
Halibut Piccata with Baby Artichokes on Quinoa
Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce

Pasta with Italian Sausage, Roasted Red Peppers, Olives and Goat Cheese

Pasta with Italian Sausage, Roasted Red Peppers, Olives and Goat Cheese

I don't normally plan a meal for Friday nights when I meal plan for the week. I use that night to clean up leftovers from the fridge. I don't post about my Friday night dinners too often but every once in a while they turn out pretty good. This time I found a single Italian turkey sausage in my freezer and half of a red pepper, some olives and some goat cheese in the fridge. I immediately thought of using them in a pasta dish. Pasta is a great medium for finishing off odds and ends as it is a glue that binds all of the ingredients together. I knew that I would have to roast the red pepper for some extra flavour. I like balsamic vinegar with roasted red peppers and with goat cheese and so it was in. With that I had a quick and tasty pasta dish using odds and ends from my fridge. This recipe is only for one but you could easily double it or quadruple it.

Ingredients:
1 teaspoon olive oil
1 pinch red chili pepper flakes (optional)
1 onion (chopped)
1 clove garlic (chopped)
1 Italian turkey sausage (casing removed)
1/2 red pepper (roasted, chopped)
8 olives (pitted and chopped)
1 serving pasta (cooked)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
oregano to taste
salt and pepper to taste
parsley (chopped, optional)
goat cheese (crumbled, optional, or feta)

Directions:
1. Heat the oil in a pan.
2. Add the red chili pepper flakes and sautee until fragrant, about a minute.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and saute until fragrant, about 30 seconds)
5. Add the sausage and break it apart with a spoon and saute until cooked, about 5 minutes.
6. Turn off the heat and stir in the roasted red pepper and olives.
7. Toss the mixture with the cooked pasta.
8. Mix the olive oil, balsamic vinegar, oregano, salt and pepper is a bowl.
9. Toss the Dressing with the pasta.
10. Garnish with parsley and crumbled goat cheese.

Similar Recipes:
Butternut Squash, Italian Sausage and Sage Pasta
Orecchiette with Italian Sausage and Rapini

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

Chocolate Chunk and Pecan Cookies

Chocolate Chunk and Pecan Cookies

Chocolate chunk cookies are one of my favorite treats. When I was at the grocery store on the weekend I noticed a new brand of chocolate chip cookies. The package advertised two main selling points: 1. They were made with real butter. 2. They had more chocolate than any other ingredient. The cookies sounded pretty good and I was immediately craving chocolate chip cookies. I was almost thinking about getting them but I quickly realized that I would have much more fun making them myself.

They recipe that I normally use for chocolate chip cookies already had real butter and more chocolate than any other ingredient so I was set to go. But, I wanted to play around a bit and I had recently seen a few chocolate chunk cookie recipes that called for pecans. I though that the pecans would add a nice flavour to the cookies but I was in the mood for the texture of a plain chocolate chip cookie. I decided to try pulsing the pecans in the food processor so that they would give the flavour without changing the texture too much.

The cookies turned out really good! I of course could not resist trying them while they were still warm from the oven. They were nice and soft and gooey on the inside and a touch crispy on the outside. They pecans added a nice yet subtle flavour that I enjoyed. I placed some of the cookies in the fridge after they cooled as I like the texture of the cool chocolate in a chocolate chunk cookie.

Ingredients:
1/2 cup butter (softened)
1/2 cup brown sugar (packed)
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/8 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chunks
1/2 cup pecans (chopped or coarsely ground)

Directions:
1. Cream the butter and sugar in a bowl.
2. Beat in the egg and vanilla extract.
3. Mix the flour, baking soda and salt in another bowl.
4. Mix the dry ingredients into the wet.
5. Mix in the chocolate and the pecans.
6. Place the dough onto a cookie sheet one table spoon at a time.
7. Bake in a 350F preheated oven for 8-10 minutes.

Chocolate Chunk and Pecan Cookies

Similar Recipes:
Cherry Chocolate Chunk Cookies
White Chocolate Chunk and Macadamia Nut Cookies
Apricot and White Chocolate Oatmeal Cookies
Bacon Chocolate Chip Cookies

Lahanodolmades (Stuffed Cabbage)

Lahanodolmades (Stuffed Cabbage)

I had so much fun making the stuffed grape leaves that I wanted to do another stuffed dish. Stuffed cabbage leaves had been on my "to try" list for a while and I had a few recipes bookmarked. The one that stood out the most was Peter's cabbage rolls with avgolemono sauce. These stuffed cabbage rolls were pretty similar to the stuffed grape leaves but that was alright because they were so good. I really enjoy the combination of flavours in this dish. Dill, feta and lemon go so well together and the mint brightens everything up a bit. It was fun trying to peel the leaves off of the hot cabbage but otherwise the recipe was pretty easy. The lahanodolmades turned out to be really tasty! The cabbage leaves were juicy and tender. The rolls held together well though they were easy to cut or bit into.

What I liked most about making this dish was that I really nailed the avgolemono sauce this time. Although my previous avgolemono sauces have tasted good, they did not thicken up as much as I was hoping for. This time I whisked the avgolemono sauce in a double boiler and it thickened up really nicely. The avgolemono sauce was light and frothy and lemony good.

Ingredients:
1 cabbage (cored)
1 teaspoon olive oil
1 onion (chopped)
4 cloves garlic (chopped)
1 pound lean ground beef (or lamb)
1/2 cup Arborio rice
1/4 cup tomato puree
1/2 cup feta (crumbled)
1 lemon (zest)
1 bunch of green onions (sliced)
1/4 cup dill (chopped)
1/4 cup mint (chopped)
1 teaspoon salt
1 teaspoon black pepper
* chicken stock
2 eggs
1 lemon (juice)

Directions:
1. Bring a large pot of water to a boil with some salt.
2. Carefully place the head of cabbage into the water and boil for 10-15 minutes. The leaves should be a little see through and they should come off easily without ripping.
3. Drain the water and carefully peel the leaves off one by one removing the thick part of the rib of each leaf.
4. Heat the oil in a pan.
5. Add the onion and saute until tender, about 5-7 minutes.
6. Add the garlic and saute until fragrant, about 1 minute and remove from heat.
7. Mix the onions, garlic, ground beef, rice, tomato puree, feta, lemon zest, green onions, dill, mint salt and pepper in a large bowl.
8. Place a cabbage leaf on a flat surface with the vein side up.
9. Place a tablespoon of filling in the middle of the leaf and fold the sides over the filling and roll the leaf up. Repeat until all of the filling is used up.
10. Place stuffed leaves into a baking dish in layers and just cover with chicken stock.
11. Bake in a 375F oven for about 1 hour.
12. Whisk the eggs in bowl over a small pan of simmering water until frothy, about 3 minutes.
13. Slowly pour in the lemon juice while whisking.
14. Add some of the liquid from the baking dish and continue whisking until it thickens.
15. Mix most of the avgolemono sauce into the dish with the wraps reserving some for garnish.
16. Serve garnished with the reserved avgolemono sauce and some chopped dill and or mint.

Similar Recipes:
Dolmades (Stuffed Grape Leaves)
Kolokithakia Gemista (Stuffed Courgettes)
Eggplant Wrapped Kebabs Baked in Tomato Sauce

Tabbouleh

Tabbouleh

I have been wanting to try a tabbouleh salad for a while now. A tabbouleh salad is a salad that is made with bulgar, parsley, mint, tomatoes, green onions, lemon juice and olive oil. From what I understand, in a more traditional tabbouleh the parsley is supposed to be the primary ingredient. I decided to make my salad a bit more balanced, though there was still a lot of parsley in it. This is a pretty simple salad and it is full of fresh herbs and vegetables. I quite enjoyed the tabbouleh salad. The lemon juice and the olive oil added a surprising amount of flavour and the mint brought the freshness to a whole new level. If you are a parsley lover then this salad is for you. I saw a few recipes for tabbouleh that called for the use of cinnamon and or allspice which sounded interesting. I will have to play around with the tabbouleh and different spices.

Ingredients:
1 cup water
1/2 cup bulgur
1 cup parsley (chopped)
1/4 cup mint (chopped)
1/4 cup green onions (chopped)
1/2 cup tomato (chopped)
1/2 cup cucumber (chopped)
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
salt and pepper to taste

Directions:
1. Bring the water to a boil and turn off the heat.
2. Mix in the bulgur, cover and let sit for 20 minutes.
3. Toss the bulgur with the parsley, mint, green onion, tomato and cucumber.
4. Mix the lemon juice, olive oil, salt and pepper.
5. Pour the dressing onto the salad, toss and serve.

Similar Recipes:
Pomegranate Tabbouleh Salad
Roasted Asparagus and Red Pepper Farro Salad
Aztec Quinoa Salad
Pomegranate and Pistachio Couscous
Quinoa Tabbouleh Salad

Take a look at the Weekend Herb Blogging roundup at Jugalbandi.

Dukkah Crusted Pomegranate Marinated Cod

Dukkah Crusted Pomegranate Marinated Cod

I made some dukkah a while ago and I have been wanting to try making a dukkah crusted meat dish with it. I was thinking that I could use fish or chicken or lamb. In the end I found some nice looking cod and went with that. I was going to just do the simple cod with dukkah crust but I found some pomegranate molasses when grocery shopping. I had been looking for the pomegranate molasses for a while and I couldn't wait to try it out. I decided to marinate the cod in the pomegranate molasses along with some lemon juice and honey. The dukkah crusted pomegranate marinated cod turned out pretty good. The dukkah fried up nice and golden brown and added a really nice crispy and crunchy texture. The flavours of the pomegranate marinade came through and went well with the flavours of the dukkah. I would imagine that serving the fish with just one of the dukkah crust or the pomegranate marinade would be good but they went well together. Some of the dukkah crust came off when frying so I sprinkled the fish with some more before serving. I served the dukkah crusted cod with a simple and fresh tabbouleh.

Ingredients:
1 cod fillet
1 tablespoon pomegranate molasses
1 tablespoon honey
1 tablespoon lemon juice
salt and pepper to taste
4 tablespoons dukkah
1 tablespoon oil

Directions:
1. Marinate the cod in the pomegranate molasses, honey, lemon, salt and pepper for 20-60 minutes.
2. Shake the excess marinade off of the cod.
3. Press the dukkuh onto both sides of the cod.
4. Heat the oil in a pan.
5. Add the cod and fry until cooked and golden brown on both sides, about 2-4 minutes per side.

Similar Recipes:
Pan Seared Tilapia in Avgolemono Sauce
Tilapia Baked in Salsa Verde

Bulgogi (Korean BBQ Beef)

Bulgogi

I came across this really tasty sounding recipe for bulgogi a while ago. Bulgogi is a Korean barbecued beef dish that translates to "fire meat". I liked the fact that this recipe used a pear and an apple in the marinade to add sweetness and help tenderize the meat. The bulgogi was pretty easy to make. The hardest part was slicing the beef thinly. I found that freezing the beef for an hour made it easier to slice thinly. The bulgogi was really good. It was sweet and tasty and the beef was nice and tender. I served it with rice and kimchi and I even tried making lettuce wraps with it. The leftover bulgogi mad a great bibimbap.

Bulgogi (Korean BBQ Beef)


(from Kitchen Wench by Ellie Won)

Ingredients:
1 pound beef sirloin (thinly sliced)
5 cloves garlic (grated)
1 inch ginger (grated)
1 small onion (grated)
1 Korean pear (grated)
1 Fuji apple (grated)
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
2 green onions (chopped)
1/4 teaspoon pepper

Directions:
1. Mix everything in a freezer bag and marinate over night.
2. Cook the meat on a barbecue or in a pan on the stove.

Similar Recipes:
Dak Bulgogi (Korean BBQ Chicken)
Pineapple Dak Bulgogi (Pineapple Korean BBQ Chicken)
Daeji Bulgogi (Korean BBQ Pork)
Kalbi (Korean BBQ Short Ribs)
Bulgogi Burgers
Salmon Bulgogi
Dakkochi (Korean Skewered Chicken)

Use leftovers in:
Bibimbap

Peanut Butter, Banana and Honey Crepes

Peanut Butter, Banana and Honey Crepes

I recently came across the concept of a peanut butter, banana and honey sandwich which sounded really good. I really like peanut butter, bananas and honey and they can only get better by combining them in a sandwich! The combo reminded me about another one of my favorite sandwiches, a nutella and banana sandwich. It was breakfast time and I was thinking that wrapping everything up in a warm, light and fluffy crepe would be perfect. I whipped up a batch of crepes and spread on some peanut butter, added the banana slices and poured on some honey. I guess I could have waited for the crepe to cool a bit as it was so warm that it melted the peanut butter. Oh well, the melted peanut butter was nice and creamy and with the honey mixed in and the bananas and the warm crepe...mmm... I could not stop at just one and the second one had cooled down enough that the peanut butter did not melt. It left me with that familiar experience of peanut butter stuck to the top of your mouth. I wish that I had known about this amazing combination years ago. I will have to have it often to make up for lost time.

Ingredients:
crepes
peanut butter
bananas (sliced)
honey

Directions:
1. Assemble.

Similar recipes:
Peanut Butter, Banana and Honey Sandwiches
Banana and Nutella Crepes
Strawberry and Nutella Crepes
Mango and Nutella Crepes
Peanut Butter and Banana Oatmeal

Peanut Butter, Banana and Honey Crepes

Kimchi Bokkeumbap (Kimchi Fried Rice)

Kimchi Bokkeumbap (Kimchi Fried Rice)

Kimchi bokkeumbap, or kimchi fried rice is a super quick, simple and tasty dish. On a Friday night when I am cleaning out my fridge to make room for grocery shopping on Saturday and I have some leftover rice and chicken I think fried rice. There is also a few leftover shiitake mushrooms and a green onion. Since it is fried rice and there is already chicken in it, an egg would be perfect. Now what about some flavour? Some of that kimchi that has been fermenting in my fridge for a few months would add a ton of flavour and finish off the fried rice nicely. Kimchi fried rice is pretty versatile in that you can add pretty much anything that you want to it. You can use any kind of meat that you like and any kind of vegetables. It is great for cleaning the leftovers out of your fridge and tasty enough that you would want make it from scratch if you did not have the leftovers on hand. I find that long grained rice that has been sitting in the fridge works best for fried rice as it does not stick together as much.

Ingredients:
1 teaspoon sesame oil
1/4 cup pork belly (sliced) - samgyeopsal
1/4 cup onion (chopped)
1 cup cooked rice
1/4 cup kimchi
1 clove garlic (chopped)
1 tablespoon of gochujang
1 tablespoon of soy sauce
1 green onion (sliced)
1 green chili (sliced)
1 teaspoon toasted sesame seeds
1 egg (fried, optional)

Directions:
1. Heat the oil in a pan.
2. Add the pork belly and onion and saute until the pork belly turns white.
3. Add the rice and let it cook until it starts to brown, flip it and do the same to the other side.
4. Mix in the kimchi, garlic, gochujang and soy sauce and cook for 5 minutes.
5. Serve garnished with the sliced green onions, green chilies and toasted sesame seeds and top with a fried egg.

Similar Recipes:
Kongnamul Bap (Korean Beansprout Rice Bowl)
Chicken Fried Cauliflower Rice
Kimchi Jjigae (Pork and Kimchi Stew)
Kimchi Quesadillas
Bibim Guksu (Soba and Kimchi Salad)
Zucchini and Kimchi Quinoa Salad
Corned Beef Hash

Creamy Stuffed Portabella Mushrooms

Creamy Stuffed Portabella Mushroom

Mushrooms are one of my favorite foods and I have been wanting to try doing a stuffed mushroom dish for a while. I came across this recipe for creamy stuffed portabella mushrooms at a perfect time as I had some leftover chicken in my freezer that I wanted to use. This dish sounded really good with lots of butter, cream cheese and white wine though I did cut down on the butter a bit. The stuffed mushrooms were super easy to make and tasted great! I really enjoyed the mushroom flavour and the stuffing was nice and creamy and tasty. The golden brown bread crumb topping added a nice crispy contrast in texture. My cream sauce was nice and thick and clean and easy to eat but I think that I would have liked it to be a bit messier and spill out a bit more. I felt that the dish needed a bit of green and added some green onions as I had them on hand. I look forward to further experimentation with stuffed mushrooms.

Ingredients:
1 tablespoon butter
4 ounces cream cheese
1/3 cup white wine
1/2 teaspoon crushed red peppers
2 large portabella mushrooms
1/2 tablespoon butter
1 small onion (chopped)
2 cloves garlic (chopped)
1 cup chicken (cooked and shredded)
salt and pepper to taste
1/4 cup breadcrumbs

Directions:
1. Melt the butter in a pan.
2. Mix in the cream cheese, white wine and red pepper flakes and cook until it thickens.
3. Set aside.
4. Remove the stems from the mushrooms and chop them.
5. Melt the butter in a pan.
6. Add the onion and saute until until tender, about 5 minutes.
7. Add the garlic and saute until until fragrant, about 1 minute.
8. Add the chopped mushroom stems and chicken and cook for 5 minutes.
9. Add the cream sauce to the chicken and mushroom mixture and season with salt and pepper to taste.
10. Pour the filling into the mushroom tops and sprinkle the bread crumbs on.
11. Broil until golden brown, about 8-14 minutes.

Creamy Stuffed Portabella Mushroom

Similar Recipes:
Grilled Portobello and Roasted Red Pepper Sandwich with Pistachio Pesto
Roasted Portobello Mushroom Salad
Portabello Mushrooms Stuffed with Spinach and Artichoke Dip

Broiled Halibut with Orange and Miso Glaze

Broiled Halibut with Orange and Miso Glaze

A while ago I came across a recipe for broiled salmon with orange and miso glaze that sounded pretty tasty. The dish also fit in with my desire to try to include more fish in my diet. When I got to the fish monger the area around the salmon was a bit busy and I noticed some halibut. In addition to wanting to eat more fish I have been wanting to try different types of fish, though I often get side tracked by the salmon. I could not remember ever having halibut before so I ended up grabbing some even though it was a bit pricey. This broiled halibut with orange and miso glaze was super quick and easy to make. Just mix the orange and miso glaze and broil. I am rather glad that I ended up with the halibut as it was really nice. Halibut is a meatier fish like salmon though not as fatty. It was nice and moist and tender and easily came apart with a fork. The glaze was pretty tasty. The citrus orange went nicely salty miso and the sweet mirin. Using the orange and miso sauce as a glaze was nice and quick though next time, if I have more time, I think I might try marinating the fish in the sauce for a while.

I went with the orange theme for the rest of the meal as well. I had an simple edamame salad with an orange and sesame dressing and some chopped mint. The dressing included orange juice, orange zest, soy, mirin, rice wine vinegar and sesame oil. I also had some shiitake mushrooms sauteed in sesame oil and finished with a splash of orange juice and some zest. Overall it was a light and tasty meal.

Miso is is a fermented soybean product from Japan. It is most commonly used in miso soup but it has many applications in Japanese cuisine. You should be able to find miso in the Asian section of your local grocery store or at your local Asian grocery store.

Mirin is a Japanese sweet sake that is commonly used in Japanese cuisine. It comes both with and without alcohol. You should be able to find mirin in the Asian section of your local grocery store or at your local Asian grocery store.

Ingredients:
3 tablespoons miso
2 tablespoons orange juice
1 tablespoon mirin
1 teaspoon soy sauce
1 teaspoon brown sugar
1 teaspoon orange zest
4 6 ounce halibut fillets (each about 1 1/2 inches thick)

Directions:
1. Mix the miso, orange juice, mirin, soy sauce, brown sugar and zest in a bowl.
2. Place the halibut on a baking pan with the skin side down.
3. Brush the top of the halibut with the orange and miso glaze.
4. Broil in a preheated oven until the miso blaze starts to bubble, about 3 minutes.
5. Cover the halibut with foil and continue to broil until the halibut is cooked, about 4 minutes.

Similar Recipes:
Salmon Teriyaki
Misoyaki Salmon

Lamb Chops in Cherry and Port Sauce

Lamb Chops in Cherry and Port Sauce

I have been enjoying lamb a lot recently. The other day I came across this recipe for lamb chops in a dried cherry and port sauce that sounded so good that I just had to try it. I really liked the sound of the cherry sauce and mint with lamb. I picked up some lamb chops from a local butcher and they were well over an inch thick and they had a nice sized layer of fat around them. I was a bit worried that they would not cook up too well but it worked out for the best. The thickness meant that I was able to get a really nice sear and caramelization on the top and bottom of the lamb but it was still perfectly medium rare in the middle. I left the layer of fat on the lamb chops for cooking and it helped keep them perfectly moist and tender. These lamb chops were easily the most perfectly cooked lamb chops that I have ever had. I will have to remember to ask for thickly cut lamb chops from now on. The sauce came together quickly and was very tasty! The cherry and port flavours went really well with the strong flavour of the lamb. My only complaint would be that lamb chops in general are too small and they disappeared too quickly.

Ingredients:
2 teaspoons olive oil
4 lamb chops
salt and pepper to taste
3 shallots (chopped)
1/2 cup ruby Port
1/2 cup chicken broth
1/2 cup dried tart cherries
3 tablespoons cherry jam
1 tablespoon balsamic vinegar
1/2 teaspoon ground cardamom
salt and pepper to taste
1 tablespoon mint (chopped)

Directions:
1. Season the lamb chops with salt and pepper.
2. Heat the oil in a pan.
3. Add the lamb chops and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare.
4. Set the lamb aside and drain the drippings from the pan.
5. Add the shallots and saute for 1 minute.
6. Add the port, broth, cherries, cherry jam, balsamic vinegar and cardamom and deglaze the pan.
7. Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes.
8. Season with salt and pepper.
9. Pour the sauce over the lamb and garnish with the chopped mint.

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