Low Calorie strawberry Cheesecake Bites

1 (8 oz) package of fat free cream cheese, softened
1/3 C powdered sugar ( or more)
2 tsp lemon juice (or more)
35 medium strawberries, whole, washed
1/2 C graham cracker crumbs

Beat together cream cheese, p sugar, and lemon juice. Put mixture in a large ziplock bag and snip the end. Pipe mixture into each strawberry and then dip in graham cracker crumbs. Refrigerate.

Grilled pineaple

1 fresh pineapple - peeled, cored and cut into 1 inch rings
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

DIRECTIONS
Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Macaroni salad

1 lb elbow macaroni, boiled according to directions and cooled
3 green peppers chopped
1/2 C diced onion
3 celery stalks diced
1 bag of shoestring carrots
3 1/2 C mayo
salt and pepper

Honey Cornbread Muffins

1 C yellow cornmeal
1 C flour
1 TB baking powder
1/2 C granulated sugar
1 tsp salt
1 C whole milk
2 large eggs
1/2 stick butter, melted
1/4 C honey

Preheat oven to 400 degrees

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12 cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Grilled Chicken with Basil Dressing

2/3 c extra virgin olive oil
3 tb plus 1/4 c fresh lemon juice
1 1/2 tsp anise or fennel seeds
1 1/2 tsp salt
1 tsp freshly ground pepper
6 boneless skinless chicken breasts
1 package fresh basil
1 large clove garlic
1 tsp grated lemon zest

Whisk 1/3 c oil, 3 tb lemon juice, fennel seeds, 3/4 tsp salt and 1/2 tsp pepper in a baggie. Mix. Add chicken. refrigerate at least 30 minutes and up to 1 day.

Blend basil, garlic, lemon zest, 1/4 c lemon juice, 3/4 tsp salt and 1/2 tsp pepper in a blender until smooth. Gradually blend and then add 1/3 c oil. Add more salt if desired.

Grill chicken until cooked through. Transfer chicken to plates and drizzle with the basil sauce.

Judith's New York Cheesecake

6 (8 oz) cream cheese (room temp)

3 C sour cream

6 eggs

1 yolk

2 C sugar

1 Tb vanilla

Butter cheese cake pan all over!!!

In a mixer, whip cream cheese and sugar, add eggs one at a time, then add vanilla and sour cream.  Pour into a buttered cheese cake pan.

With a waterbath, bake @ 325 degrees for 1 hour and 25-30 minutes ( make sure it is done).  Turn off oven and leave in oven for 2 hours.

Waffle burgers

slices of bread

1 lb Ground beef

1 packet of lipton onion soup mix

cheddar cheese

Direction:  mix ground beef and soup mix together.  Spread thinly on bread.  Sprinkle with cheese and top with another slice of bread.  Butter outside of bread and cook in a waffle iron until done.

Horchata

INGREDIENTS

1 cup uncooked white long-grain rice

5 cups water

1/2 cup milk

1/2 tablespoon vanilla extract

1/2 tablespoon ground cinnamon

2/3 cup white sugar

 

 

DIRECTIONS

Let rice and water stand at room temperature for a minimum of 3 hours (I leave it overnight). Blend.

Strain (optional) or just pour the rice  & water into a pitcher.  Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving.

Broccoli salad

1 clove garlic, minced
1/4 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 teaspoons cider vinegar
1 teaspoon sugar
4 cups finely chopped broccoli crowns
1 8 oz can sliced water chestnuts, chopped
4 slices cooked bacon, crumbled
3 tablespoons dried cranberries
3 tablespoons sunflower seeds 

Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.  Add broccoli, water chestnuts, bacon cranberries and sunflower seeds; stir to coat with the dressing.

Best if made the night before.

Pea Salad

Serving Size: 16

Ingredients:
1 head iceberg lettuce, sliced thinly
8 ounces bacon, cooked & crumbled
5 ounces frozen peas, thawed
8 ounces swiss cheese, shredded
2/3 cup green onion, finely chopped
6 whole hard-boiled eggs, diced
4 whole roma tomatoes, diced

dressing:
2 tablespoons frank's hot sauce
3 tablespoons cider vinegar
1/2 teaspoon garlic powder
2 teaspoon granulated white sugar
1/4 cup mayonnaise
1/4 cup miracle whip
1 teaspoon table salt
1 1/2 teaspoon freshly ground black pepper
1/2 cup parmesan cheese, grated

Directions:
Toss all ingredients for salad together. Make dressing and add it to
salad right before serving.

Notes:
Put the dressing on the salad right before serving otherwise gets soggy.

Rocky Mountain Salad

1 Tb dried onion

3 TB apple cider vinegar

2 tsp Dijon mustard

1 tsp sugar

1/2 tsp salt

1/4 tsp fresh ground pepper

3/4 C olive oil

Whisk together in a bowl.

1 head romaine lettuce, torn into pieces

1 head green leaf lettuce, torn into pieces

1 (14 oz) can artichokes hearts, drained and chopped

1 large avocado, chopped

1/2 lb bacon, cooked and crumbled

2 tomatoes, chopped

4 oz fresh grated parmesan cheese

In a large bowl, combine salad ingredients.  Add dressing to coat and serve immediately.

Cucumber Sandwiches (appetizer really

Need:
Melba Toast or rye bread
8oz cream cheese
1 package dry italian salad dressing mix
1 cucumber, thinly sliced (might need to be halved as well)
dill
 
Instuctions:
mix cream cheese and italian dressing mix
spread mix on melba toasts or rye bread
top with a cucumber
garnish with dill  

Arroz Blanco Mexican Rice with Green Chili & Sweet Onio

 Serves 16
--------------------------------------------------------------------------------
Recipe By: bridgette server
Serving Size: 16

Ingredients:
water, for rinsing the rice
720 grams long-grain white rice, 1 cup
1 cup granulated white sugar
8 cups chicken broth, homemade or canned low-sodium broth
2 teaspoons kosher salt
1 teaspoon white pepper
1 cup unsalted butter
1 cup olive oil
340 grams sweet onion, diced, about 1/4 large onion
2 teaspoons kosher salt
8 cloves garlic, mashed whole you will remove
2 4 oz. can green chiles, diced small
1/4 cup fresh cilantro, leaves only, chopped
1/4 cup fresh lime juice, only add in at the end
1/2 cup green onion, garnish

Directions:
Rinse the rice with cold water three times, until most of the starch  
is removed from the rice.

In a pot that the rice will cook in, place the chicken broth, sugar  
and white pepper, and 1/2 teaspoon salt to dissolve.  Bring to a boil  
right before saute mixture is finished.

Heat a 12" skillet until hot and then place butter and olive oil in  
the pan.  Place the onion and salt in the pan and saute the onion  
until tender, do not caramelize, just sweat until transluecent.  Crush  
the garlic but keep it whole so you can remove it later.  Add the  
garlic to the onions. Remove the garlic after 2 minutes.  Add the  
chopped green chili and saute a minute more.

Once the saute is finished, add the drained rice and cook just until  
the grains are coated with the oil.  Stir frequently until the grains  
of rice turn from translucent to milky-white, about 5 minutes-for the  
whitest rice, do not let grains brown.

Place the rice mixture into the pot and bring to a boil, uncovered.   
Do not stir.  Cook over a medium heat until the liquid has been  
absorbed and small air holes appear on the top of the rice.  You'll  
see holes forming that tunnel down into the rice forming on the  
surface, about 10 to 15 minutes.  Reduce the heat to the lowest  
setting and cover the saucepan. Cook for 20 minutes.  Remove pan from  
heat and let stand covered for 5 minutes.  Uncover and test a grain of  
rice: if still a little hard, re-cover pan and set over low heat for  
about 5 min.; if rice has absorbed all liquid and is completely dry,  
sprinkle on 2 tablespoons water before returning to heat.

When rice is done, sprinkle on cilantro leaves and lime juice and  
gently fluff with fork to mix and release steam and stop the cooking.

Vegetable Salsa

Serving Size: 24
 Ingredients:

>> 1 15 oz. can black eye peas, drained
>> 1 11 oz. can shoepeg corn, drained
>> 3 tablespoons green onions, chopped
>> 3 whole tomatoes, seeded and chopped
>> 3 whole avocados, ripe chopped
>> 2 tablespoons cilantro, chopped add to taste
>> 1 package dry Italian dressing, mixed to directions
>> 2 1/2 teaspoons kosher salt
>> 1/2 teaspoon freshly ground black pepper
>>
>> Directions:
>>
>> Seed and chop tomatoes or liquid will be really juicy.  Avocados  
>> should be chopped about the size of the corn or peas.  Drain peas,  
>> corn, and place in bowl.

“Tres Leches” Cak

Ingredients

4 eggs

1 c  sugar

3/4 c  oil

1 c  milk

2 c Pancake mix

1 tsp  vanilla

1 tsp baking powder

 

Mix all ingredients, bake for about 30 min at 350° F. 

 

For the Glaze

1 can of sweetened condensed milk

1 can of evaporated milk

1 can of “media crema” (Half and half???)

 

Blend the milks and pour over the cake, let cool, frosting (optional) of your choice and serve.

 

Deep-fried ice cream

Serving Size: 4

20 ounces chocolate chip ice cream -
2 cup four-grain flake cereal, crushed, like cornflakes
1 1/2 tablespoon granulated white sugar
3 1/2 teaspoon ground cinnamon
2 large eggs
1 teaspoon water
4 8-inch flour tortillas
5 quarts vegetable oil, for frying
cinnamon sugar, for garnish
whipped cream, for garnish
4 maraschino cherries, for garnish

Directions:
Form ice cream into 4 balls. Place in baking pan and freeze solid, 2
hours or longer. Mix cereal, sugar, and cinnamon. Divide equally
between 2 pie plates or other shallow containers. Beat eggs with
water. Roll each ice cream ball in cereal mixture and press coating
into ice cream. Dip coated ball in egg wash, then roll in second
container of cereal mixture. Again, press coating onto ice cream.
Freeze coated ice cream balls solid, 4-6 hours.

Phad Thai

300 grams rice noodles, narrow, the width of linguine
3/4 cup boiling water
4 tablespoons vegetable oil, rendered fat from pork or coconut oil
2 medium shallot, minced
3 cloves garlic
3 large eggs, beaten
1/2 cup extra-firm tofu, cut into 1 inch cubes
1 tablespoon dried shrimps, rinsed or dried, or fresh can be used
1 cup bean sprouts
1 tablespoon peanuts, unsalted, chopped, roasted and ground
1/4 cup chinese chives, cut in 1" legths & reserve a few for garnish
1/4 teaspoon table salt
1/4 cup fresh cilantro, leaves loosely packed
1 medium lime, 2 wedges of

sauce:
1 1/2 tablespoons palm sugar
1 1/2 tablespoons granulated white sugar
2 tablespoons fish sauce
2 tablespoons tamarind juice, or vinegar 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
3/4 teaspoons cayenne pepper, optional, or 1 tablespoon chili flakes

Directions:

If using fresh rice sticks, place in rapidly boiling water for 50 seconds. If using dried sticks, cover in water at room temperature, in large bowl; soak until softened, pliable, and limp, but not fully tender, about 20 minutes. Set them aside.

Using both sugars, tamarind paste, tamarind juice, both soy sauces, fish sauce and cayenne prepare sauce by simmering all ingredients together and set aside.

Beat eggs and 1/8 tsp salt in small bowl; set aside.

Off heat, add 2 tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over high heat until just beginning to smoke, and cook, stirring constantly, until light golden brown, about 1 1/2 to 2 minutes. Add eggs turn down the heat and stir. Then add tofu, dried shrimp and rest of salt.

Drain noodles and then add to pot. Turn up the heat and stir-fry for about 1 minute, allowing the noodles to colour a little. Add the prepared sauce. Simmer for about 30 more seconds to 1 minutes, adding more oil if necessary.

Tossing constantly, until noodles are evenly coated with the sauce. Fry until noodle cooks. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup green onions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes. If noodles are not yet tender, add 2 tbsp water to skillet and continue to cook until tender. Mix thoroughly and move to one side in the wok or remove.

Put 2 tablespoons of oil in the wok. When heated pour the eggs into the pan and stir spreading a thin layer round the pan then vigorously stir with wooden spoon until scrambled and barely moist, about 20 seconds. Add back the noodles to eggs; toss with 2 wooden spoons to combine. Transfer noodles to serving platter, sprinkle with remaining green onions, 2 tbsp peanuts, and cilantro, serve immediately, passing lime wedges separately.

Notes:

We used 450 grams of fresh noodles and this dish was perfect. We all loved it.

I would substitute the dried shrimp for fresh baby shrimp for American palate.

Green Curry with Chicken

1 cup long-grain jasmine rice
1 1/2 cups water
2 tablespoons green curry paste
1 lbs. chicken breast, 300 grams cut in long thin slices
2 1/2 cups coconut milk
4 to 5 small thai eggplant, 100 grams green balls
2 leaves kaffir-lime
2 stems sweet basil, leaves only
2 to 3 whole thai red chilis, cut into strips
1 teaspoon palm sugar
1 to 2 tablespoon fish sauce
table salt
lime juice

Directions:
Start rice first. Place rice in a bowl and rinse with warm water until clear. About 3 to 4 times. Strain, then add rice and 1 1/2 cup of water in a rice cooker or put on the stove like normal rice.

Remove ribs and seeds from chilies and cut into strips, depending how spicy you want it.

Cut chicken in long narrow strips and season with salt.

Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place this thick part of the can of coconut milk in a pan and fry the red chilies.

Add the curry paste, fry until fragrant and starts to bubble. Bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes.

Add the rest of the coconut milk, stir to combine. Add kaffir lime leave, palm sugar, fish sauce, and salt. Taste flavor until sweet, salty and sour. Add the eggplant, mushroom, or the vegetables you want cooked depending on how long it takes each of them to cook. So if you are adding potatoes, add those first, cook for 10 to 15 minutes until tender. Then add your next vegetable like the eggplant, onion, peas, broccoli, shitake mushrooms bell peppers, whatever you like, in the order of how long they take to cook so you don't get mushy vegetables. Simmer until tender.

Five minutes before they are done add the cut pieces of chicken, simmer until the chicken begins to loose its pinkness. Adjust taste to your liking. Continue to simmer until chicken is cooked and eggplant is softened.

Off heat, add lime juice and sweet basil at the end. Serve immediately with steamed jasmine rice. Garnish with additional thai basil leaves.

Green Curry Paste

1 tablespoon galangal, peeled and chopped
2 tablespoons stalk lemongrass, lower part 1/3 chopped
1 teaspoon kaffir lime peel
2 to 3 teaspoon cilantro, chopped include both leaves and stems
3 tablespoons shallots, chopped
2 tablespoons garlic, crushed and chopped
2 teaspoons salt
1 tablespoon shrimp paste
15 small green chillies, de-seeded (or seeds left in if you like it very hot)
1 teaspoon spice mixture

spice mixture:
1 teaspoon peppercorn
1 teaspoon cumin
1 teaspoon coriander seeds, roasted and ground

Directions:
Put all ingredients in a mortar and grind until the paste is smooth add water when you use the blender. Do not use water if you use a mortar & pestle.

Tom Kha Kai Soup Coconut and Chicken Soup

4 cups chicken stock

2 leaves thai basil

1 2-inch piece lemongrass

1 1-inch piece galangal

2 tablespoons granulated white sugar

2 tablespoons tamarind juice, optional

1/4 lb. chicken breast, cut into bite-sized pieces

1 13.5 oz can coconut milk

2 to 10 small red chiles, slightly crushed

1/4 cup of fish sauce, add at end

1 whole Juice of 1 lime, add at end

Cilantro leaves for garnish

Directions:

1. Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).

2. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.

Also, the type of coconut milk you use will make or break this dish. I recommend 'chao koh' or 'mae ploy' brands, from Thailand. Or, if you can get the frozen coconut milk in see-through bags, that's even better.

Notes:

Leave the lime juice and fish sauce out until after you're done cooking. If you boil it, you'll lose the flavor. And don't be shy with that cilantro. Over here we use a big handful!

Also, the type of coconut milk you use will make or break this dish. I recommend 'chao koh' or 'mae ploy' brands, from Thailand. Or, if you can get the frozen coconut milk in see-through bags, that's even better.

Thai-style Grilled Chicken Breasts

If you can’t find fish sauce, substitute a combination of 2 minced anchovy fillets and 2 tablespoons soy sauce.

1/2 cup white vinegar

1/3 cup sugar

1/4 teaspoon red pepper flakes

1/2 cup chopped fresh cilantro leaves

2 tablespoons fish sauce (see note)

1 tablespoon grated fresh ginger

3 cloves garlic, minced

4 whole chicken breast, boneless, skinless chicken breasts (about 1 1/2 pounds)

1 tablespoon vegetable oil

Salt

pepper



Directions:



1. Heat vinegar, sugar, and pepper flakes in small saucepan over medium-high heat until sugar dissolves, about 1 minute. Off heat, stir in cilantro, fish sauce, ginger, and garlic.



2. Rub chicken with oil and season with salt and pepper. Grill over hot fire until cooked through, about 5 minutes per side. Transfer to platter and brush with 1/4 cup sauce. Tent with foil and let rest 5 minutes. Serve, passing remaining sauce at table.





Notes:

We’re always looking for ways to dress up versatile chicken breasts. A fast, flavorful Thai-style sauce pairs well with tender, juicy chicken cooked on the grill. Here’s what we discovered:

* Pat the chicken dry with paper towels before cooking. If wet, the chicken will stick to the grill and cook improperly.

* When it comes to fish sauce—a very potent and pungent Asian condiment made of the liquid from salted, fermented fish—color correlates with flavor; the lighter the sauce you buy, the lighter the flavor. Most supermarkets carry the lighter colored (and flavored) brands.

* If you can’t find any fish sauce, 2 minced anchovy fillets combined with 2 tablespoons soy sauce will work just as well.

* For color and bite, we added some fresh cilantro and red pepper flakes to the sauce. Keep in mind that cilantro becomes soapy-tasting if chopped in advance, so we recommend chopping this herb right before adding it to the sauce.

* Boneless chicken breasts can get dry on the grill. For tender, juicy meat, quickly grill the chicken breasts over high heat. Pay close attention to the chicken as it grills, since boneless meat cooks much faster than bone-in chicken.

* Brushing the chicken breasts with some of the sauce as they come off the grill and allowing them to rest allows the flavors to come together before serving.

Thai Shrimp Scampi

1 tablespoon vegetable oil

3 garlic cloves, minced

2 teaspoons red curry paste

1 (14-ounce) can coconut milk

1 cup low-sodium chicken broth

2 tablespoons chili-garlic sauce

1 lb. large shrimp, peeled and deveined

1/4 cup finely chopped fresh cilantro leaves

2 tablespoons grated lime zest

3 tablespoons juice from 3 limes

Directions:

1. Heat oil in large skillet over medium-high heat until shimmering. Add garlic and red curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, broth, and chili-garlic sauce and cook until slightly thickened, about 15 minutes. Reduce heat to medium, add shrimp, and simmer, covered, until shrimp are just cooked through, about 3 minutes. Off heat, stir in cilantro, lime zest, and lime juice.

2. Toss sauce with cooked pasta and reserved pasta cooking water, if necessary (see “Cooking Pasta 101”). Serve.


Notes:

Red curry paste and chili-garlic sauce are available in the international section of most supermarkets.

While you can use light coconut milk, we prefer the creamy richness of full-fat coconut milk in this recipe.

Thin strand pastas, such as vermicelli and capellini, match well with this sauce.

Always use 4 quarts of water and 1 tablespoon of salt for every pound of pasta.

To prevent overcooking, don’t rely on the cooking instructions on the pasta box; you may need to shave several minutes off the recommended cooking time for perfectly al dente pasta.

Use a liquid measuring cup to retrieve ½ cup of pasta water from the pot just before draining. If your sauced pasta is too dry, this water can be added to achieve the desired consistency.

Thai Peanut Chicken Salad

Serve wrapped in lavash bread or a tortilla. Use more or less jalapeno as desired.

1/2 cup mayonnaise

1/4 cup chopped fresh cilantro leaves

2 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon lime juice

2 teaspoons grated fresh ginger

1 whole red bell pepper, seeded and sliced thin

1 to 2 whole jalapeño chiles, seeded and minced

5 cups chicken breast, cooked boneless skinless

Salt

pepper

Directions:

Combine mayonnaise, cilantro, peanut butter, soy sauce, lime juice, ginger, bell pepper, and jalapeno in large bowl. Add chicken and toss until coated. Season with salt and pepper. Serve or cover and refrigerate for up to 2 days.

Stir-fried Cauliflower with Curry

1 head cauliflower, 3 lbs., about 4 cups of florets

1 tablespoon + 1 teaspoon peanut oil

2 cloves garlic, minced or presed through garlic press (about 2 teaspoons)

1/4 inch piece fresh ginger, peeled and minced (about 1 teaspoon)

6 ounces snow peas, strings removed (about 2 cups)

2 tablespoons fresh basil, leaves only minced

sauce:

2 teaspoons red curry paste

1 cup coconut milk

3 tablespoons fish sauce

1 tablespoon lime juice

1 teaspoon lime zest, from 1 lime

1 tablespoon light brown sugar

1/8 teaspoon red pepper flakes

Directions:

For the sauce, place the red curry in a pan. Begin to heat until it smells fragrant. Add the thick part of the coconut milk, the creamy part. Bring to bubbling. Add the rest of the coconut milk. When combined, add fish sauce, lime zest and juice, sugar, and red pepper flakes. Set aside on low or take off heat.


In a 12-inch nonstick skillet over high heat, add 1 tablespoon oil and heat until shimmering, 2 to 3 minutes. Add cauliflower and cook, stirring every 10 to 15 seconds, until just barely tender, about 3 minutes. Push cauliflower to sides of skillet, clearing center of pan.


Add the remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, about 30 seconds, then stir mixture into cauliflower. Reduce heat to medium-high; stir in sauce mixture. Simmer, stirring occasionally, until cauliflower is tender, about 2 minutes; add snow peas and continue to simmer until cauliflower is fully tender, about 3 minutes longer.

Sprinkle with basil; serve immediately.

Notes:


I would double the cauliflower because there was a lot of sauce, unless I was going to eat it over rice and then I would leave it alone. If it was just a veggie dish I would cut the sauce in half.


You could also leave out the peas, I think I would prefer just the cauliflower

Southeast Asian Style Spring Rolls

If you can’t find Thai basil, do not substitute regular basil; its flavor is too gentle to stand up to the other, more assertive flavors in the filling. Mint makes a better substitute. If you are unable to obtain fish sauce, substitute an equal amount of rice vinegar plus 1/4 teaspoon salt. Spring rolls are best eaten immediately, but they can be held for up to 4 hours in the refrigerator, covered with a clean, damp kitchen towel.


1 teaspoon granulated sugar

1 1/2 tablespoons fermented fish sauce, such as nuoc mam

2 1/2 tablespoons lime juice

1 teaspoon table salt

3 ounces rice vermicelli

1 large carrot, peeled and grated on large holes of box grater (about 1/2 cup)

1/3 cup unsalted roasted peanuts, chopped

1 medium jalapeño chile, or 2 Thai chiles stemmed, seeded, and minced, or 1/2 teaspoon red pepper flakes

1 large cucumber, (about 12 ounces) peeled and cut per illustration below

4 leaves red leaf lettuce, or Boston lettuce halved lengthwise

8 round rice paper wrappers, (8 inches in diameter)

1/2 cup fresh Thai basil leaves or mint leaves, or mint leaves loosely packed, small leaves left whole, medium and large leaves torn int 1/2-inch pieces

1/2 cup fresh cilantro leaves, loosely packed


Directions:


1. Combine sugar, fish sauce, and lime juice in small bowl; set aside.

2. Bring 2 quarts water to boil in medium saucepan. Stir in salt and rice vermicelli. Cook until noodles are tender but not mushy, 3 to 4 minutes. Drain noodles and rinse under cold running water until cool. Drain again and transfer to medium bowl; toss 2 tablespoons fish sauce mixture with noodles and set aside.

3. Combine carrot, peanuts, and jalapeño in small bowl. Add 1 tablespoon fish sauce mixture; toss to combine. Toss cucumber in remaining 1 tablespoon fish sauce mixture.

4. Place lettuce on platter. Spread clean, damp kitchen towel on work surface. Fill 9-inch pie plate with 1 inch room-temperature water. Working one at a time, immerse each wrapper in water until just pliable, about 10 seconds; lay softened wrapper on towel. Scatter 6 Thai basil leaves and 6 cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on wrapper (see illustration 1); top with 1 tablespoon carrot mixture, then arrange about 2 1/2 tablespoons noodles on top of carrot mixture. Wrap spring roll according to illustrations 2 through 4, below; set on 1 lettuce piece on platter. Cover with second damp kitchen towel; repeat with remaining wrappers and filling. Serve with peanut dipping sauce, wrapping lettuce around exterior of each roll.



STEP BY STEP: Assembling the Spring Rolls

1. Lay herbs and cucumber on wrapper, followed by carrot mixture and noodles.

2. Fold up bottom 2-inch border of wrapper over filling.

3. Fold left, then right edge of wrapper over filling.

4. Roll filling to top edge of wrapper to form tight cylinder.


STEP BY STEP: Slicing the Cucumber

1. Cut peeled cucumber in half crosswise. Cut 1/4-inch planks from outermost part of each cucumber half, leaving seeds behind.

2. Cut each plank into five 1/8-inch strips. You should have about 40 strips of cucumber.

Notes:


These were really good, use the extra thin wrappers that you can buy in Provo on 300 East and 300 South, I have some of these at my house if you are interested in making these..

You can add shrimp, chicken, or any other vegetables.

Phat Si Yu’ or pat see ewe pat sii euu

1 tablespoon oil

2 cloves garlic, finely chopped

1/2 lb. pork, chicken, or beef – thinly sliced

2 large eggs

1 package rice stick, wide variety, soaked for 30 minutes, until soft

2 cups chinese broccoli

2 tablespoons dark soy sauce

1 tablespoon soy sauce

2 tablespoons fish sauce

1 tablespoon granulated white sugar

1 dash white pepper, and/or red pepper

1 dash chili sauce, optional


Directions:

Heat oil in wok. Add garlic and stir-fry until golden brown. Add the meat and continue to stir-fry until the meat is opaque. Break the eggs into the wok, stirring and cooking until eggs are done. Add the broccoli and continue to stir-fry.

Add the soy sauce, dark soy sauce, fish sauce, and sugar, stirring between each addition. Taste, and add sauces as necessary to arrive at a pleasing taste. Add a dash of chili sauce, if desired.

Remove to a serving dish and add a dash of white pepper and/or red pepper, as desired.

Sprinkle individual servings with the following condiments to taste: vinegar with sliced Thai chilies, red pepper flakes, sugar, fish sauce with sliced Thai chilies.

Mango Sticky Rice with Coconut Sauce First

2 cup glutinous (sticky) rice, 2 cups of dry-soaked overnight in water or thin coconut milk and drained

2 cup cream of coconut

3/4 cup palm sugar, you may adjust the sweetness by adding more

1 teaspoon sea salt, you may adjust the saltiness

1 tablespoon rice flour, or tapioca starch some only called for 1/2 teaspoon

1 tablespoon sesame seeds, toasted (optional, for garnish only)

4 large mangos, ripe, peeled, halved, stoned

Possibles

2 cup coconut milk

1 cup cream of coconut

water for steaming

Directions:

1. Place two cups of the dry glutinous rice in a bowl. Rinse rice several times in cold water until water runs clear. Cover with 2 inches of cold water. (To get a richer flavor you can also soak overnight in coconut milk.) Soak rice in water for at least for 3-4 hours. It works better if you can soak it for 12 hours or overnight, then drain. This will make the sticky rice easier to cook. Cooking time for sticky rice varies according to how long the rice soaks. The longer you soak it, the faster it will cook.



2. Get water boiling in a steaming pot. Drain rice and transfer to a bamboo basket, or other steaming vessel, colander or strainer that can be suspended over boiling water. Place the cheese cloth or similar fine-weave cotton cloth inside the basket. Place the soaked rice in the basket on top of the cheesecloth.



3. Place the steamer about 1 inch or more above water in a sauce pan, be sure the bottom of the bamboo steamer does not touch the boiling water about 6-8 cups. Place a standard 8 inch lid loosely over the top of the bamboo steamer and cover. Bring the water to a rolling boil over high heat. Reduce heat to maintain a steady steam and cook 30 to 45 minutes. Add more boiling water to the steamer pan as needed to maintain original level. When done, the rice will be swollen and glistening, tender and translucent and will stick together when squeezed. Remove from heat, fluff up with a fork. (Other recipes say to put the rice in the steamer for 10-15 minutes or until the rice turns translucent.)



4. As soon as the rice is done, dump it onto a baking sheet. With a wet wooden spoon, working quickly and gently, spread the rice out into a shallow layer to allow steam to escape and speed up the cooling. When the rice is cool transfer it to a large pot or bowl and pour in the coconut cream mixture. Stir well, cover, and set aside for at least 30 minutes so that the rice absorbs the sauce.



5. While the sticky rice is cooking, in a heated saucepan, mix together 1 1/2 cups of the coconut cream, the sugar and salt and bring to a boil. Keep the remaining 1/2 cup of coconut cream aside. Make sure sugar dissolves completely. After the sauce boils set aside to cool.



6. Immediately after the sticky rice is cooked, and still hot, put the rice into the coconut sauce and stir well. It will look a little soupy. Cover for 1 hour and let cool. The rice will absorb the coconut sauce.



7. To make the topping, in a different sauce pan, mix the remaining 1/2 cup of coconut milk with the salt, sugar and tapioca starch and cook it on a low heat for 5 minutes or until the coconut milk thickens from the flour. Bring to a boil, then set aside to cool.



8. Pour milk mixture carefully over sticky rice, fluff up rice with a fork and allow coconut mixture to trickle through but not "drown" the rice (otherwise it becomes too gluggy and you lose the lovely translucent quality of the sticky rice).



9. Peel the mangos and slice the fruit into long pieces.



10. Allow rice to stand for 10 minutes. Turn out in a mound on a serving platter. To serve, put a bed of the sticky rice on a dish and lay the sliced mangoes on top. Pour the topping sauce over the sticky rice and sprinkle with toasted sesame seeds.

(You can also roll the rice gently into golfball-size lumps and place 3-4 balls on a dessert plate with mango slices.)


11. May be served warm or at room temperature. The rice will keep for 6 to 8 hours at room temperature. Do not refrigerate. You may make individual servings of sticky rice and mango slices.

Fried Rice with Palm Hearts

1 tablespoon peanut oil

3 cloves garlic, chopped

1/4 medium red pepper, chopped

125 grams palm hearts, 4 oz. can drained and chopped

125 grams straw mushrooms, 4 oz. can drained

250 grams rice, cold, cooked 8 oz.

1/2 teaspoon sugar

1 tablespoon soy sauce

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 sprigs cilantro, leaves for garnish



Directions:

Heat the oil in a wok over a moderate heat, then add the rest of the ingredients in order, giving a quick stir to each. When all the ingredients are in the wok, stir the rice around to beak it up and mix it in.


Increase the heat to high and stir-fry for 3 to 4 minutes, making sure the mixture is not sticking.


Turn into a bowl, garnish with coriander leaves and serve.

Prep time 4 minutes

Cook time 5-6 minutes



Notes:

This was excellent. Keep your rice firm. I did not like the gooey rice. Also use fresh mushrooms, they tasted better. The hearts of palm were really good.

Chicken and Mint Lahb Gai (Cold type chicken salad)

2 tablespoons rice powder

1 tablespoon chili powder

3 tablespoons shallot, minced

1/2 cup mint leaves, handful, shredded

1 whole spring onions, diced

2 tablespoons fish sauce

3 tablespoons tamarind sauce, 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)

1 teaspoon granulated white sugar

1/4 cup water, or chicken stock

300 grams ground chicken



Directions:

Put water in wok and heat, do not boil. Add chicken and cook until done. Add the other ingredients.

To make rice powder, toast rice on a dry pan with no oil until brown. Grind into a powder.

Beef Waterfall

Beef Waterfall

Marinade:, per 1 pound of Flank steak

5 pounds flank steak

1 tablespoon fish sauce

1 teaspoon tamarind concentrate mixed with 3 teaspoons water, 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)

1 tablespoon lime juice

1 teaspoon crushed red pepper



Remaining Ingredients, for 5 pounds of Steak

1/2 cup fish sauce

1/2 cup lime juice

3 tablespoons rice powder

1 large red onion, or two small

1 bunch full of cilantro



Directions:

Mix the marinade, put steak and marinade in plastic bag for at least 3 hours.



Heat your barbeque to maximum heat for 15-25 minutes. Scrub BBQ

grills with wire brush. Put all the steak on the grill. Grill for

about 5-7 minutes on one side or until the steak has nice black/brown

lines from the grill and dark brown between the lines. Flip and grill

other side for about 5-7 minutes. Steak should be about medium

inside. Do not flip extra times or it will dry out.



When steak is done, place on cutting board and slice against the grain

in thin slices at a 45 degree angle. Place in bowl and add rice

powder. Add juice from cutting board. Boil lime juice and fish sauce

in sauce pan for 2 minutes. (it smells bad) Add cooked lime juice

and fish sauce to meat to taste. Allow steak to cool slightly before

adding onions and cilantro.



To prepare cilantro, cut the whole bunch about 8 times. Don't mince

it. Cut leaves no smaller than ½ their size. Slice onion in very

thin ring slices, about 1/16". Then cut the circles in quarters.

After about 10 minutes, add purple onion and cilantro. (you don't want

these items to cook). Serve warm or room temp. Do not reheat. (the

cilantro turns nasty flavor)

Warm Chocolate Pudding Cake

1 pkg. Devil's Food Chocolate cake mix
2 cups cold milk
1 1/4 cups water
2 pkg. (3.9oz each) JELL-O Chocolate instant pudding mix
1/3 cup sugar

Heat oven to 350*. Prepare cake batter as directed on package.  Pour into greased 13x9 inch baking dish; set aside.
Pour milk and water into large bowl.  Add pudding mixes and sugar.  Beat with wisk 2 min. or until blended.  Pour over batter.
Place baking dish on baking pan to catch any sauce that bubbles over sides of dish as dessert bakes.  Bake 55 min to 1 hour or until toothpick inserted in center of cake layer comes out clean.  Cool 20 min. (sauce will thicken slightly as it cools.  Spoon into serving dishes.  

Top with cool whip, ice cream, cherries or fresh fruit.

Milk Chocolate Panna Cotta

Serves 6

* 1 cup milk
* 1 package (2 teaspoons) unflavored gelatin
* 2 cups heavy cream
* 1/4 cup sugar
* 1 pound milk chocolate, finely chopped
* 2 teaspoons pure vanilla extract
* Sweetened whipped cream, for serving (optional)
* Edible gold dust, for garnishing (optional)

Directions

1. Place six 8-ounce ramekins on a baking sheet; set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes.
2. Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours.
3. To serve, top with whipped cream and sprinkle with edible gold dust, if desired.
Recipe from Martha Stewart.

Spicy Grilled Shrimp

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Recipe By: bridgette server
Serving Size: 3

Ingredients:

1/2 cup kosher salt
1 gallon water
1 lb. shrimp, peeled with tails on
2 teaspoons garlic powder
1/2 teaspoons paprika
1 teaspoon crushed red pepper, or more for hotter spice
freshly ground black pepper
1/2 whole lemon, juice of
1 tablespoon olive oil

Directions:
Combine kosher salt and very cold water and add shrimp. Brine shrimp
for 15min, this is the most important step. Remove shrimp and pat dry.

Mix shrimp with the remaining ingredients. Do not add extra salt,
they were salted in the brine.

Preheat the bbq or pan to very hot. Cook for 2 minutes per side
depending on size of shrimp. Drizzle with butter and serve.

Grilled Pineapple with Coconut

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Recipe By: bridgette server
Serving Size: 8 to 10

Ingredients:
1 ripe pineapple
1 14 oz. can unsweetened coconut milk
1/4 cup lime juice
3/4 cups turbinado sugar, or granulated sugar
1 whole lime, zest of
1 teaspoon ground cinnamon
fresh mint, for garnish
1 quart vanilla ice cream, or frozen yogurt for serving (optional)

Directions:
1. Set up the grill for direct grilling and preheat to high

2. Prepare the pineapple. First, grab the pineapple firmly in one
hand and its leaves in the other. Twist them in opposite directions
to separate the leaves from the fruit. Then, cut off the rind, first
from the top and bottom of the fruit, then from the sides. Cut it off
in lengthwise strips, slicing deep enough to remove the eyes. Next,
cut the pineapple crosswise into 1/2-inch-thick slices. Finally, use
a melon baller or fruit corer to remove the fibrous core from the
center of each slice.

3. Shake the coconut milk well before opening the can. Pour it into a
wide shallow bowl. Add the lime juice. Place the zest, sugar and
cinnamon in another wide, shallow bowl and stir with a fork to mix.

4. When ready to cook, brush and oil the grill grate. Dip each
pineapple slice first in coconut milk, then in the sugar mixture,
shaking off the excess between each dripping. Arrange the slices on
the hot grate and grill until nicely browned on both sides, 4 to 6
minutes per side. If a crosshatch of grill marks is desired, rotate
each slice 60 degrees after 2 to 3 minutes on each side. Transfer the
pineapple slices to plates or a platter for serving and garnish with
mint sprigs. Or serve in bowls over ice cream, if desired. The
pineapple can be served either hot or cold.

Grilled Halloumi Cheese with Red Chili

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Recipe By: bridgette server
Serving Size: 2

4 slices halloumi
1 whole lime, one squeeze of
extra-virgin olive oil
pinch dried red chili flakes
freshly ground pepper

Tomato Caprese salad:
1 large tomato, sliced
4 leaves fresh basil
kosher salt

Directions:
Tomato salad
1. Prepare the salad: slice the tomato and tear the basil leaves in
small pieces. Mix, add salt, and put on a plate.

2. Heat the grill pan/grill. Grill the halloumi until nice and brown
on both sides.

3. Place the grilled cheese on the plate next to the tomatoes.
Sprinkle the cheese and the tomatoes with lime juice, olive oil, chili
pepper and ground pepper.

Grilled Asparagus with Sesame

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Recipe By: bridgette server
Serving Size: 4

Ingredients:
Wooden toothpicks or bamboo skewers
1 lb. asparagus
2 tablespoons dark sesame oil
1 tablespoon soy sauce
1 clove garlic, minced
2 tablespoons sesame seeds
Salt and black pepper

Directions:

In a shallow pan, soak skewers in cold water for 1 hour, then drain
and set aside.

Preheat grill to high. Snap off the woody bases of the asparagus and
discard. Skewer 4 or 5 asparagus spears together, using the toothpicks
or 2 bamboo skewers, forming a raft shape.

In a small bowl, combine the sesame oil, soy sauce, and garlic and
stir with a fork to mix. Brush this mixture on the asparagus rafts on
both sides. Season the asparagus with a little salt and lots of pepper.

When ready to cook, place the asparagus rafts on the hot grate and
grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle
with the sesame seeds as they grill. You can serve the asparagus as
rafts or unskewered.

Grilled Asparagus Spears

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Recipe By: bridgette server
Serving Size: 20

Ingredients:
5 lb. fresh asparagus, trimmed and peeled, see Cook's Note
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt
24 match light coals
aluminum foil

Directions:

Preheat a grill.

Place asparagus on a plate. Drizzle oil over the asparagus and turn
spears until they are coated. Sprinkle with salt and turn again.

Grill asparagus for 5 minutes over a hot grill. Each minute or so,
roll each spear 1/4 turn. Asparagus should begin to brown in spots
(indicating that the natural sugars are caramelizing) but should it
not be allowed to char. Dripping oil may cause flare-ups. Keep a
glass, or spray bottle of water handy to spritz on coals, if necessary.

Remove from grill and serve immediately (eating spears with your
fingers enhances the experience).

Cook's Note: Look for firm asparagus stalks with firm deep green or
purplish tips. Also check the bottom of the spears. If they are dried
up, chances are they have been sitting around for too long. Trim off
the tough bottom of the spear by grasping each end and bending it
gently until it snaps at its natural point of tenderness, usually 2/3
of the way down the spear. If the spear is less than 6 inches long,
chances are it has already been trimmed for you. Then take a vegetable
peeler and peel off the outer skin of the lower half of the remaining
stalk.

Grilled Artichoke with Garlic Aioli & Tomato Relish

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Recipe By: bridgette server
Serving Size: 2

1 large artichoke
1 tablespoon butter, melted

Roasted Garlic Mayonnaise
1/3 cup mayonnaise
1 head garlic, 3 tablespoons of the roasted puree
2 tablespoon olive oil, depending on your thickness
1 teaspoon lemon juice
1/2 teaspoon dijon mustard
kosher salt

Tomato Relish
1 medium tomato, diced (about 1/2 cup)
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon onion, minced
2 leaves fresh basil, minced
1/2 teaspoon olive oil
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
freshly ground black pepper

Directions:
1. Roast the head of garlic by preheating your oven to 325 degrees.
Cut the top off of a head of garlic and cut the bottom (the root end)
so that the garlic will sit flat. Remove most of the papery skin from
the garlic, but leave just enough to hold the garlic together. Drizzle
1 tablespoon of olive oil over the garlic, then place it in a small
oven-safe casserole dish. Cover it with a lid or aluminum foil and
bake for 1 hour or until the garlic begins to brown.

2. While the garlic is roasting prepare the tomato relish by combining
all of the ingredients in a small bowl. Stir well, then cover and
refrigerate until needed.

3. Prepare the artichoke by cutting about an inch off the top with a
sharp knife. Use scissors to clip the thorny tips off of all the outer
leaves so no one gets poked. Cut the artichoke in half down through
the middle, then bring some water to a boil in a large saucepan to
steam the artichokes. The water should be a couple inches deep in the
pan, but not so much as to cover the artichokes. If you have a
steamer, that will work as well. When the water is simmering, add the
artichokes, cover, and steam for 40 to 45 minutes or until the
artichoke is tender. Preheat your barbecue grill to high heat.

4. Squeeze about 3 tablespoon of roasted garlic from the head and
combine it with the mayo, lemon juice and salt. Stir well.

5. When the steamed artichokes are cool enough to handle, use a spoon
to scrape out the fuzzy choke inside each half. Brush melted butter
over the entire surface of each steamed artichoke half and place each
half, flat side-down on the preheated grill. Grill for 4 to 6 minutes
or until dark charring marks appear on the face of each half. Serve
grilled-side-up with tomato relish, straining the liquid from the
relish before serving, and roasted garlic mayonnaise on the side.

Chocolate Peanut Butter Torte

• One box chocolate cake mix (milk chocolate is great) prepared according to package.
• BUT bake it in three layers for 15 minutes @ 350 degrees.
• As you stack the layers, frost the top of each of the three layers with the Peanut Butter Cream Cheese frosting.
• Frost the entire outside with the Chocolate Butter Cream.
• Refrigerate for 3-4 hours.

Peanut Butter Cream Cheese Frosting:
4 cups powdered sugar
4 ounces cream cheese
1-teaspoon vanilla
1/3 cup peanut butter
¼ cup + 1 tsp milk (added one Tbs at a time)
4 Tbs Butter (softened)

Chocolate Butter cream:
4 cups powdered sugar
2-3 Tbs cocoa
5 Tbs butter
1 tsp vanilla
¼ cup + 1 tsp milk (added one Tbs at a time)

Chicken lettuce wraps

Recipe By: bridgette server
Serving Size: 8

1 head iceberg lettuce, or Bibb lettuce
1 package rice sticks, Budda Brand. prepared
1/4 cup vegetable oil

mushroom mixture:
6 medium dried shiitake mushrooms, really small ones
1 8 oz. can water chestnuts, drained, minced
1/2 cup pickled cucumber, chinese style
2 tablespoons vegetable oil
2 stalks green onion, finely minced, separated white & green
1/2 teaspoon fresh ginger, finely minced
2 small dried red chilies, optional, crushed

reserve sauce:
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
3 tablespoons pickled cucumber, juice of (or 4 tablespoons)
1 teaspoon mushroom seasoning powder, chinese style

chicken mixture:
2 tablespoons olive oil
1 pound ground chicken, you can use pork or shrimp or dried bean curd

garnish sauce:
1/2 cup water
1/4 cup granulated white sugar
2 tablespoon soy sauce
2 tablespoon rice vinegar
2 tablespoon ketchup
1 tablespoon lemon juice
1 tablespoon chinese hot mustard
1-3 teaspoon garlic chili paste
1/8 teaspoon sesame oil



Soak lettuce in advance. Cut lettuce in half, then cut out the core. Then soak in ice water and drain on a paper towel until ready.

Boil water and then soak the dry black mushrooms in the water to cover for at least 30 minutes up to 3 hours or until soft.

Cut the rice noodles into manageable pieces about 1-2" with scissors. Prepare the rice noodles by heating oil and then adding a very small handful into the hot oil. They will puff up a lot. Make sure your oil is very hot, test with one noodle, it should immediately puff when put in the oil. Once puffed strain out and place on a paper towel.

To make the sauce, dissolve the sugar in the water in a small bowl. Add soy sauce, rice vinegar, ketchup, lemon juice, hot mustard, garlic chili paste, and sesame oil; mix well. Refrigerate until ready to serve the lettuce wraps. You can do this a week or two before.

Combine the hoisin sauce, soy sauce, brown sugar, pickled cucumber juice, and the mushroom powder. Set aside.

Heat your plan and when hot place the two teaspoons of oil in the pan. Heat and then put the ground chicken in the pan and fully cook. Set aside. If doubling the recipe only do one pound at a time, unless you have a large pan.

Rinse and drain the mushrooms. Trim off and discard woody stems of mushrooms then set aside. Chop the following ingredients one at a time in a small food processor. First the mushrooms, then the water chestnuts, and then the pickles (save the juice).

Heat 2 tablespoons of the vegetable oil. Add white part of the onion, ginger, and fresh chili if using and stir-fry for about 30 seconds. Save the green part of the onion for garnish.

Add mushrooms, to the onion mixture and stir-fry for a second then add the pickles (save juice), and the water chestnuts. Stir-fry again to get everything combined and seasoned. Then add the cooked ground chicken, and the green part of the scallion. Stir and then pour in reserved sauce mixture. Simmer until combined and heated through. Remove the mixture to a serving dish.

To serve cover bottom of serving dish with the fried rice noodles. Place a few cooked rice noodles in lettuce leaf. Spoon about 2 tablespoons of the mixture and then spoon the garnish sauce inside of a lettuce leaf and roll it up tightly like a wrap. Place wraps on top of noodles. Eat with your fingers.

Beijing Garlic Noodles

Recipe By: bridgette server
Serving Size: 4

1 pound oriental style noodles, cooked, Wu-Mu brand comes in 2.5 lb.
package
1 tablespoon vegetable oil
1 stalk green onion, chopped on diagonal
1 whole english cucumber, chopped on diagonal
2 tablespoons cilantro, chopped

sauce:
3 teaspoons garlic, minced
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons black chinese vinegar
2 teaspoons dark rice wine
4 whole red chili, dried, chopped
1 teaspoon sesame oil
1/2 teaspoon mushroom seasoning powder, po lo ku
1/4 teaspoon table salt
1 pinch prickly powder

Don't use the whole package. Cook 1 lb. dried noodle according to the
package about 3 to 4 minutes. Rinse in cold water right away and cool
down. Set aside. Wash cucumber and then slice diagonally into 1/4"
thick slices. Slice into strips and set aside. Combine the sauce
ingredients in a small container.

Heat the wok thoroughly; add 1 tablespoon oil. Stir fry the green
onions for a few seconds. Add the noodle to the wok, add the mixed
sauce, stirring and tossing to mix until the noodle is heated
through. Place on plates and surround with cucumber strips and
cilantro.

Ma La oil

Recipe By: bridgette server
Yield: 2 1/2 cups

1 cup peanut oil, or corn oil
1 cup sesame oil, japanese
1/2 cup scallions, green & white cut in rings only 1" of dark green top
15 fresh ginger, quarter-size coins smashed
2 tablespoons szechwan peppercorns, brown
2/3 cups red chili flakes, shockingly pungent
2 teaspoon Kosher salt

Combine all ingredients in a heavy, non aluminum 1 1/2 quart
saucepan. Rest a deep-fry thermometer on the rim of the pot. Over
moderately low heat, bring the mixture to a bubbly 225 degrees
stirring occasionally. Let simmer for 15 minutes, checking to ensure
the temperature does not rise. Remove from the heat and let stand
until cool or overnight.

Strain the oil without pressing the solids; then, discard the solids.
Store the oil in an impeccably clean glass jar at cool room
temperature. Menu Sugguestions: Because of the large proportion of
sesame oil, this is a rich oil. A little bit goes a long way. A
spoonful added to a salad dressing or brushed on the plate on which a
fish will steam or on the skin of a just smoked or roasted bird gives
an inimitable touch of lushness. If you are a bread baker, brush a bit
on your next loaf, if you are tossing pasta, drizzle a bit on the
noodles just before serving.

Slow Cooker French Onion Soup

3 to 4 medium to large onions, sliced into rings
2 to 3 tablespoons butter
3 (14 ounce) cans beef broth
¾ cup water
2 tablespoons Worchestershire sauce
2 bay leaves
Dash of garlic powder
Dash of salt
Dash of pepper
French baguette, cut into thin slices
1 (8 ounce) bag grated Italian blend cheese

Melt butter in a skillet over medium heat. Add sliced onions and saute’ until tender. In a slow cooker, combine broth, water, Worchestershire sauce, bay leaves, garlic powder, salt and pepper. Stir in onions and butter. Cover and cook on low heat for 3 to 5 hours. Remove bay leaves.

When ready to serve, lightly toast bread slices until just crusty. Place one to three slices in each soup bowl. Top each slice with 1 tablespoon chesse. Ladle onions and broth over bread and cheese.


* I used 3 onions and beef bullion. I did not add the ¾ cup of water. Also, I am noticing that I totally did not follow the recipe. I did not read the recipe all of the way through!!! – I did not saute’ the onions before I put them in the slow cooker! I just dumped everything in the cooker and turned it on. I think I would do it the same way when I make it again!

Miso Soup

Japanese miso ( みそ ) is a traditional Japanese food produced by fermenting rice, barley, and or soybeans with salt and the fungus kojikin. Miso is extremely healthy as it contains protein, calcium, iron, and potassium. Miso is a part of many Japanese-style meals. It most commonly appears as the main ingredient of miso soup, which is eaten daily by much of the Japanese population. The pairing of plain rice and miso soup is considered a fundamental unit of Japanese Cuisine. This pairing is the basis of a traditional Japanese breakfast. Surprisingly, miso is also used to make cookies, candies, and stir fries.

The taste of miso varies depending upon: what it is made from, how long it has been fermented, and how much kojikin has been added. However; there are 4 main flavor catagories:

Shiromiso -“white miso” The white colour is obtained by using a lot of rice koji (about 60%) and fewer soybeans. Of all miso varieties, the white miso contains the most carbohydrates and therefore tastes the sweetest. It’s texture is very smooth. It ferments quickly, only a few days are required.
Akamiso— “red miso” Red miso is made from white rice, barley or soybeans by a natural fermentation, which takes about one to three years. The colour of red miso is red to brownish. Red miso contains the highest levels of protein of all types of miso.
Kuromiso—”black miso” Barley miso is made from barley grains, soybeans and barley koji. Barley miso has a very dark colour and quite salty but very rich taste.
Hatchomiso— A special type of soybean miso is Hatcho miso. The koji for Hatcho miso contains a special mold: Aspergillus hatcho instead of the usual Aspergillus oryzae. Hatcho miso should be aged for at least 16 months. Hatcho miso is considered the miso of Emperors. Hatcho miso is reddish-brown, somewhat chunky, and often used to flavor hearty soups.

Shiromiso is used in central Japan , Akamiso is used in the South, and Kuromiso is used in the North. Hatchomiso is a specialty only found in the Kansai area where I served my mission. Unfortunately I have been unable to find it here in UT so I am using shiromiso commonly found in Kansai.

Since miso is a personal preference, I prefer to give you the method and the basic ratios. Adjust to your liking.

Miso Method
Make the dashi broth
Put water in a pot and place on medium heat. Just before the water boils, add dried bonito flakes. Once the water boils you will need to skim off any foam that rises to the surface. Turn the heat off and wait until the bonito flakes sink. Strain the stock by placing a paper towel in the colander that is nestled over a bowl. Push down on the flakes with a ladle to extract all of the broth.

Cook vegetables
Here you will add any diced vegetables you like. It is common in Japan to put in daikon.

Add cubed tofu. Cut firm tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and place in a bowl. Add miso paste and mix until combined. Gradually return the miso mixture to the soup. Stir the soup gently. Remove from the heat and add chopped green onion, wakame, and enoki mushrooms. (Miso should never be cooked)

Ratios
1 package of dried bonito flakes per 1 cup of water.
1 inch of grated daikon per 2 cups of soup
1/3 standard package of tofu per 2 cups of broth
1 Tbsp. miso paste per 1 cup of broth
1 inch sliced green onion per cup of broth

Broccoli Chowder

1 10oz. pkg. frozen broccoli
1 medium onion, chopped
1 can Cream of Chicken soup
2 Tbsp. flour
1 1/3 c. milk
1 c. cheddar cheese
1/8 tsp. ground red pepper
Bring ½ c. water to boil. Add broccoli and onion. Cover and simmer 5 minutes. Do not drain. Stir in soup, flour, milk, cheese and pepper. Cook on low until flour is cooked and soup is thoroughly heated.

Wisconsin Chowder

3 Tbsp. butter
4 Tbsp. flour
4 c. chicken broth
2 c. milk
1 c. cheddar cheese
1 c. pepperjack cheese
1 c. lite cream
1 tsp. salt
1/8 tsp. cayenne pepper
1 c. pureed cauliflower

Melt butter and flour to make a rou. Add chicken broth, milk, cream, salt, pepper, and cauliflower. Heat through. Add cheese. Heat until cheeses are melted.

Tortilla Soup

1 can chicken broth
2 cans French onion soup
1 -12 oz. can Tomato juice
2 c. water
1 06 oz. can green chili salsa or regular salsa
1 small can of corn
6 carrots, peeled and sliced
1 green pepper, chopped
3 potatoes, peeled and chopped
3-4 chicken breasts

Boil chicken in water 15 minutes and shred. Dice all vegetables. Add all ingredients to large soup kettle. Simmer 1 ½ -2 hours. Top with cheese and tortilla chips/strips.

Minestrone Soup

1 Tbsp. olive oil
6 oz. Canadian bacon
4 cloves garlic, minced
1 c. celery
1 c. carrots
1 c. zucchini
2 ½ c. water
2 c. tomato juice
12 oz. drained kidney beans
3 Tbsp. fresh basil (1 ½ tsp. dried)
2 pkgs. Instant beef broth
¼ tsp. oregano
¼ tsp. pepper
1 c. cooked small macaroni noodles
¼ c. fresh parsley

In a 2-quart saucepan heat oil over medium heat. Add bacon and garlic, sauté briefly. Add celery, carrots and zucchini. Cook, stirring until veggies are tender-about 5 minutes. Add remaining ingredients except macaroni noodles and parsley and bring to a boil. Reduce heat and let simmer, stirring occasionally; for about 15 minutes. Add pasta and parsley. Let simmer until heated.

Insalata Grande

Serves 12
1 pound mixed greens, costco size
1 pound button mushrooms, sliced and roasted
1 bag pine nuts, toasted
1 14 oz. can artichoke hearts, quartered, not marinated
6 medium tomato, cut in half, sliced in half-moons
olives
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
parmesan-reggiano, shaved curls

Directions:
Roast mushrooms per linked recipe. Mix extra-virgin olive oil,
balsamic vinegar, salt and pepper together. Dress the mixed greens
with some of the dressing. Should be lightly coated. Use some of the
dressing to coat the tomatoes once cut, also use some on the
artichokes. Then combine the mushrooms, pine nuts, tomatoes, and
artichokes in the salad and toss. Using a vegetable shave parmesan
onto the top of the salad.

Toasting any type of nuts
Turn your oven on to anything under 299 degrees, don't do 300, 299 is the magic number, your nuts will never burn.
Using whatever type of nut you want spread them on a cookie sheet in a single layer. They can be touching. Then if it is at 299, you can roast for a shorter period of time like 20-40 minutes depending on your nut, fatter nuts like almonds take longer to cook than lets say pine nuts. Set your timer for 15 minutes and check every 15 minutes to see if they are as dark as you want. If you want to do it low and slow, set your oven at 200 and then leave them for 2 hours, checking them every 30 minutes.


Roasted Mushrooms
1 pound sliced white mushrooms
2 tablespoons olive oil
Kosher Salt
Freshly Ground black pepper

1. Adjust oven rack to lowest position and heat oven to 450 degrees.

2. Toss mushrooms with olive oil and salt and pepper to taste in medium bowl. Arrange in a single layer on a large low-sided roasting pan or jelly-roll pan. Roast until released juices have nearly evaporated and mushroom surfaces facing pan are browned, 12 to 15 minutes. If you pick one up the bottom will be caramelized. Remove pan from oven and turn mushrooms with a metal spatula. Continue to roast until mushroom liquid has completely evaporated and mushrooms are brown all over, about 5 to 10 minutes longer. Serve.

Crisp-Fried Tofu and Greens

> * 2 cakes of tofu, frozen overnight and thawed
> * 1/2 c. water or vegetable stock
> * 1 tsp. cornstarch
> * 1/2 c. cornmeal or cornstarch
>
> Marinade:

> * 1/3 c. soy sauce
> * 1/4 c. rice vinegar
> * 1 T. finely grated gingerroot
> * 2 cloves garlic, minced or pressed
> * dash cayenne
>
> Sauce:

> * 3 T. soy sauce
> * 1/4 c. dry sherry
> * 2 tsp. rice vinegar
> * 2 tsp. brown sugar
> * Vegetables: 3 T. oil
> * 3 cloves garlic, minced or pressed
> * 1 c. thinly sliced onion
> * 6 c. mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 c. chopped spinach
>
> Gently squeeze as much liquid out of thawed tofu as possible.
> Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.*
> Combine marinade ingredients and mix well.
> Arrange tofu triangles in one layer in a dish and cover with marinade.
> Allow to sit for at least 10 minutes to absorb the flavors.
> Prepare sauce mix by combining all ingredients in a small bowl.
> In a separate bowl mix the water or stock and the 1 tsp. cornstarch.
> Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side.
> Drain and keep warm in 200F oven.
> Add leftover marinade to sauce mix.
> Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender.
> Add greens and continue stir-frying until just wilted but not mushy.
> Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened.
> Add reserved fried tofu.
> Serve with rice.

Kelly's Eggrolls

ground pork, chicken, or whatever meat you like (or not)
1/2 head cabbage (or cheat and use bag of coleslaw mix) chopped
a few carrots, shredded
a few green onions, sliced thinly
a can of water chesnuts, chopped small
1 Tbls. minced ginger (or not)
a few handfuls bean sprouts
some sort of stir-fry sauce
large square wonton wrappers
canola oil for frying

Sear meat in small amount of oil and garlic salt, if desired. Add veggies and cook for a few minutes. Add some sauce, probably about 1/4 or 1/3 cup (I used spicy Korean sauce, but you could even just use soy). Don't let your mixture get too saucy or eggrolls will be soggy. Let mixture cool slightly. Use a few Tablespoons of mix for each wrapper, and follow diagram on package for rolling instructions (they will be folded like envelopes). Heat canola oil in heavy skillet (a few inches of oil) until hot, about 350 degrees. Fry eggrolls a few at a time until light brown on each side. Drain on paper towels and serve with your choice of sauce. We like to mix rice vinegar, soy, sesame oil and spicy chili paste like they do at P.F. Chang's.

Roasted Pork Loin

3 Tb chopped garlic
1 TB chopped fresh Rosemary
1 TB chopped fresh sage
1 TB chopped fresh thyme
1 TB chopped fresh Italian Parsley
½ tsp salt
¼ tsp black pepper
1 (3 lb) pork loin roast, tied
1 TB olive oil
¼ C Italian Bread Crumbs
½ c white wine (can substitute chicken broth)
1 ¾ C chicken stock
2 TB cornstarch mixed with 2 TB chicken stock

Preheat Oven to 500 degrees

Place the garlic, rosemary, sage, thyme, parsley, salt and pepper on a chopping board and chop to a paste-like consistency. Make shallow 1 to 2 in long slits randomly around the pork roast. Rub the roast with the olive oil, then fill the slits with the herb past. Rub the remaining herbs on the outer surface. Roll the roast in the breadcrumbs to coat it completely.

Place the roast in a lightly greased roasting pan (don’t use a rack in the pan) and cook for 20 minutes in the preheated oven. At this point the toast will have formed a crust on the outside. Turn the roast over and reduce the oven heat to 350 degrees. Bake for 40-45 minutes, turning it every 15 minutes, until the internal temperature reaches 160 degrees. Remove the roast from the oven and transfer it to a plate. Cover it with aluminum foil and let rest for 15-20 minutes.

While the roast is resting, put the roasting pan on medium high heat on the stovetop and stir in the win and chicken stock. Cook for 5 minutes scraping up any brown bits from the bottom of the pan. Strain the juices into a saucepan and reduce on medium-high heat for 5 minutes. Remove from the heat and stir in the cornstarch slurry. Return to the heat and cook until the sauce clears and thickens, about 1 minute. Make sure the roast is done! Check with a meat thermometer.


To serve, cut the strings from the roast, slice into thin slices and ladle some of the sauce over the meat.

Marcheschi Sauce with Polenta

This is a great sauce to go over pasta or polenta; we use penne or mostaccioli pasta. I double the recipe and divide it into small containers and freeze it.

¼ C. olive oil
1 lb mild sausage (or Italian)
2 boneless, skinless, chicken breasts, chopped
1 large onion, chopped
3 large carrots chopped
1 stalk of celery, chopped
1 bunch of parsley, chopped
2-3 garlic cloves, chopped
1 (28 oz) can crushed tomatoes
1 (16 oz) can of tomato juice
1 (14 oz) can chicken broth
Grated Parmesan cheese

In big saucepan heat oil, add chicken and sausage and brown together. Remove meat, keeping the juice, and gently brown onions, carrots, celery, parsley and garlic. Add meat back in with the vegetables, then add tomatoes chicken broth, tomato juice, and salt to taste. Simmer for at least an hour on low heat covered. Serve sauce over pasta or polenta and sprinkle with cheese.


Polenta

7 C water
1 Tb salt
1 2/3 C coarse-grained yellow cornmeal
7 chicken bouillon cubes

1. Bring the water and bouillon cubes to a boil in a large, heavy pot
2. Add the salt, keep the water boiling at medium-high heat, and add the cornmeal in a very thin stream, letting a fistful of it run through nearly closed fingers. You should be able to see the individual grains spilling into the pot. The entire time you are adding the cornmeal, stir it with a whisk, and make sure the water is always boiling.
3. When you have put in all the mal, begin to stir with a long-handled wooden spoon, stirring continuously and with thoroughness, bringing the mixture up from the bottom, and loosening it from the sides of the pot. Continue to stir for 40 to 45 minutes. The cornmeal becomes polenta when it forms a mass that pulls cleanly away from the sides of the pot.

Country Style Roasted Potatoes

These potatoes take a bit of time, but they are so good. They remind me of the potatoes that you get at Michelangelo’s in SLC. They go well with the roasted pork loin. This is Nick Stellino’s recipe. Serves 4.

3 lbs russet potatoes, peeled, cut into cubes
1 ½ large heads of garlic, separated into cloves, unpeeled
1 tsp salt
½ tsp pepper
1 TB chopped fresh rosemary
1 TB chopped fresh thyme
1 TB chopped fresh sage
6 ½ TB olive oil
1 small white onion, thinly sliced

Preheat the oven to 425 degrees.

Place the potatoes and garlic in a large pot, cover with water and boil 10-15 minutes. Drain. Transfer the garlic cloves to a glass of cold water. When they are cool enough to handle, peel them by squeezing them out of their skins.

Place the potatoes and garlic puree in a large bowl. Sprinkle with the herbs, salt and pepper and 4 ½ TB of olive oil and mix until well coated.

Grease the bottom of a large baking tray with remaining 2 TB of oil. Place the potatoes on the greased baking tray and roast for about 20 minutes, turning once. Spread the sliced onions on top of the potatoes and roast until the potatoes are well browned, about 20 minutes or more.

Risotto con Pomodoro e Basilico (Tomato and Basil)

3- 31/2 C Chicken broth
4 TB unsalted butter
2 large garlic cloves, bruised
1 onion, chopped
1 ½ C fresh or canned drained tomatoes, peeled, seeded and chopped
1 ½ C Arborio, Carnaroli, or Vialone nano rice
4 TB freshly grated Parmesan
10 large fresh basil leaves, torn into very small pieces
Salt and freshly ground pepper, to taste
1 cup fresh mozzarella, diced (optional)


1. Gently heat the broth and keep it warm over a low heat.
2. Meanwhile, melt half the butter in a saucepan; add the garlic and onion, and sauté gently until softened, 4-5 minutes. Discard the garlic.
3. Stir in the tomatoes and simmer over medium-low heat until the sauce is thickened and aromatic about 20 minutes, stirring occasionally.
4. In a large skillet over medium heat, melt the remaining butter and add the rice. Sauté for 3-4 minutes, stirring constantly to coat the grains.
5. Heat the tomato sauce through and stir it into the rice. Reduce the heat to medium and simmer until the sauce is absorbed, stirring constantly.
6. Add a ladleful of the hot broth and stir frequently. When it has been almost completely absorbed, add another ladleful of hot broth and stir well. Continue adding the broth, a ladleful at a time, until the rice s tender but still slightly chewy, 20-25 minutes. It should be creamy but not mushy.
7. Remove the pan from the heat. Stir in the grated Parmesan and the basil. Taste for salt and add pepper. Mix in the mozzarella. Serve the finished risotto piping hot, passing additional Parmesan at the table.



Tips: Use San Marzano tomatoes
Buy Arborio rice, basil, san marzanno tomatoes and fresh Mozzarella at Pirate o’s in Draper

Pistachio Gelato

Pistachio gelato is the benchmark by which many gelaterie are judged. You can tell at a glance f an artificial base has been used, just by the color. If the gelato maker is using real pistachio nuts, the color will be an almost drab green. If the bin flashes a neon green, keep walking! Monica Marcheschi
1 C (6 oz) shelled pistachios (12 0z in the shell)
3 C whole milk
¾ C sugar
In a food processor or coffee grinder, grind the pistachio to a fine powder, reserving a few whole ones for garnish.
In a medium saucepan, combine the milk and sugar. Cook over medium heat, stirring until the sugar is dissolved, and bubbles form around the edges of the pan. Remove from heat, add the pistachios, cool, cover, and refrigerated overnight.
Strain the milk mixture through a fine-meshed sieve, pressing on the nuts with the back of a large spoon to get as much liquid from the nuts as possible. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions. Makes 1 quart; serves 4

Pasta e fagioli Soup

1 pound ground beef
1 small onion, diced
1 large carrot, chopped or julienned
3 stalks celery, chopped
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans, with liquid
1 (15 ounce) can tomato sauce
1 (15 ounce) can great Northern beans, with liquid
1 (12 ounce) can V8 juice
1 Tbls vinegar
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 pound (1/2 package) ditalini pasta (or other small pasta)

Brown ground beef and drain off most fat. Add onion, carrot, celery and garlic; sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. Just before serving, cook pasta in boiling water just until al dente (in separate pot, of course). Drain pasta and add to soup and simmer for 5 minutes.

Makes a lot of soup, and is great the next day. Sometimes I will leave the pasta separate for storage, as it soaks up a lot of liquid overnight

This takes a lot like the Olive Garden soup.

Asiago Cheese Bread

1/2 c mayonnaise
1/2 c asiago cheese, shredded
1 T parsley flakes
1 T basil
1 T minced garlic
salt & pepper

Mix together and spread on baguette slices. Broil until bubbly and cheese is starting to brown.

Tortilla soup

2 (14 ½) oz cans of chicken broth or 1 quart homemade chicken broth
1-2 cups diced, cooked, chicken. (I usually boil 3 breasts of chicken for 20 minutes)
1 small onion, diced, finely
½ to 1(4-oz) can diced green chilies
½ to 1 Tablespoon chili powder
A pinch of ground red pepper (cayenne)
Tortilla chips
Shredded sharp cheddar cheese
2-3 tomatoes chopped
Avocadoes diced (optional)
1 lime (optional)


Instructions:
1. In a large saucepan, stir together the chicken broth, chicken, onion, green chilies, chili powder, and ground red pepper.
2. Bring the soup to boiling. Reduce heat and simmer the soup, uncovered, about 10 minutes or until the onion is tender.
3. Ladle the soup into individual bowls or a soup tureen. Add broken up chips, sprinkle with cheese, tomatoes, avocado and finish with a squeeze of lime. Note: The chilies and chili powder can be altered depending of how hot you want the flavor to be.

Serves 2-4 people

Kale, Kielbasa and Cheese Tortellini Soup with Cannellini Beans

Serves 6
Ingredients:
2 tablespoon olive oil
16 ounces smoked kielbasa sausage, fully cooked, thinly sliced
1 large onion, diced
1 cup fennel bulb, fresh, chopped
4 cloves garlic, minced
1 1/2 tablespoon fresh thyme, fresh, chopped
1/2 teaspoon crushed red pepper
12 cups chicken broth
4 cup kale, 1/2 bunch, chopped
1 15 oz. can cannellini beans, rinsed, drained
1 9 oz. package cheese tortellini
2 ounces asiago cheese, 1 cup, grated or Parmesan cheese

Directions:

Place kielbasa in a heavy large pot over medium-high heat and brown.
Then add oil and the next 6 ingredients and sauté until vegetables are
soft, about 12 minutes. Add broth and bring to boil. Stir in kale and
cannellini. Reduce heat to low and simmer until kale is wilted, about
4 minutes. Add tortellini to soup. Simmer until pasta is just tender
but still firm to bite, about 5 minutes. Ladle soup into bowls. Add
cheese separately into each bowl.

Making this soup 1 day ahead, makes it almost creamier. Cool
slightly; cover and refrigerate. Bring back to a simmer the next day.

Cream of Asparagus

Serves 4, please note that the soup we made doesn't have the cream.
Ingredients:
1 lb. asparagus, diced into 1" pieces
1 medium onion, diced
1 tablespoon unsalted butter
3 cups chicken broth
1 medium potato, peeled and grated
1 stalk celery, diced
1 sprig fresh thyme, or 1 tsp. dried thyme
1 cup heavy cream, or whole milk
kosher salt
freshly ground white pepper
lemon

Directions:
Rinse asparagus. Remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks. In a 3-quart saucepan over medium heat, saute onion in butter for 3 to 5 minutes or until translucent. Add chicken broth, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool.

Remove the asparagus tips. Place the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.

Squeeze a few drops of lemon at the end to brighten the flavor in each bowl when serving.

Notes:
Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good. Be sure to adjust the seasoning after you add the cream (or half & half, or milk), especially if you plan to serve it cold.

Papa al Pomodoro

Serves 8
Ingredients:
4 ounces chewy bread, about 2 cups, 1/2 loaf dense tuscan like a
ciabatta or any other rustic bread
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 sprig fresh rosemary
1 small onion, finely grated
1 cup chicken broth
1 14 oz. can diced tomatoes, Hunt's Brand
1 28 oz. can crushed tomatoes, Hunt's Brand
1 cup fresh basil
1/2 cup Parmigiano-Reggiano, grated, or to taste
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup extra-virgin olive oil, for garnish

Directions:
I use leftover bread. Remove the crust of the bread and save them for
making breadcrumbs. Break the bread into small chunks no bigger then
1 1/2 inches and set aside.

Heat a medium pot over medium heat. Add 1/4 cup of olive oil, and then
add the rosemary and the garlic. Peel and halve the onion and grate
directly into the soup pot. Saute for a couple of minutes, then remove
the rosemary stem. When you smell the fragrance you will know it is
done.

Add the chicken broth and tomatoes and bring to a boil. Add the bread
chunks and stir until the bread “melts” into the soup, giving it a
thick consistency. Tear or shred the basil, and stir into the soup.
Season with salt and pepper to taste, about 1 1/2 tablespoons kosher
salt.

Ladle the soup into bowls, and top with an extra tablespoon of very
good extra-virgin olive oil and however much parmesan or romano cheese
you want.

Bush's Best Three Bean Chili

2 (16-oz) cans Kidney Beans

2 (16-oz) cans Pinto Beans

2 (15-oz) cans Black Beans

2 Lb. Ground Beef

1 small yellow onion, chopped

1 small green pepper, chopped

1 (14-oz) can Diced Tomatoes

3 tsp chili powder

1 1/2 tsp salt

1 tsp Garlic salt

1/2 tsp. Ground pepper

1/2 tsp. Cumin

1 pinch cinnamon

1 (6-oz) can tomato paste

In a large pan, cook beef, onion and green pepper until meat is browned.  Drain excess grease.  In a large pot, combine with remaining ingredients.  Bring to boil.  Cover, reduce heat and simmer for 20 minutes.  Top with sour cream.

Chicken mug pie

1 tube jumbo bake-off butter biscuits, from the dairy aisle of market (recommended: Grands by Pillsbury)
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion,
chopped 1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas


Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

Potato Cheese Soup

4 cubes chicken bouillon
3 c. hot water
5 c. potatoes, diced
1 c. celery, diced
1 c. carrots, diced
½ c. onions, chopped
¾ c. butter
¾ c. flour
1 (8oz.) jar Cheez Whiz
2 c. milk
2 c. half & half
1 to 2 c. Cheddar cheese (optional)

Dissolve bouillon cubes in 3 cups hot water.
Add potatoes, celery, onions, and carrots.
Cook 10 to 15 minutes. Melt butter and add
Flour. Stir into other mixture. Add half & half
And milk. Add the Cheez Whiz. If you like a
Lot of cheese, add 1 to 2 cups Cheddar. If
Soup is too thin, add more flour mixed with water.

Potato Leek Soup

2 c. chicken broth (I have also used vegetable broth to make it vegetarian)
3 med. potatoes
1 lg. leek
1/2 c. sour cream
1/2 T chives
1 c. milk
1/2 t salt

cut potato into cubes & slice the leek. Put the leek, potatoes, broth & salt in the pan. Bring to a boil and take the heat down to a simmer. cook 15-20 mintues. With a hand mixer, puree ingredients. (or put in a blender. I like the hand mixer though because it leaves some chunks) Stir in sour cream, milk & chives.

Steakhouse Chili

1 Tbsp. oil
1 lb. beef top round steak, cut into 1/2 inch cubes
3 Tbsp. chili powder
2 cans diced tomatoes with chilies, liquid reserved
1/3 cup A1 Steak Sauce
2 cans kidney beans, drained
1 can whole kernel corn, drained
1 green pepper, chopped

Heat oil in saucepan on medium-high heat. Add meat, cook and stir until browned. Add to crock pot. Add remaining ingredients and mix well. Cook on low 8 hours or high 4 hours. (the longer the better)

* You may substitute 1 lb lean ground beef for round steak