Asian Cabbage Salad

 

I met some friends for lunch the other day at The Nasher Museum Cafe in Durham and enjoyed a delicious salad that was so crispy and light and filling I decided that I wanted to try it at home.

I'm very happy with my final product and as an added bonus I now have a recipe for the same miso-ginger dressing that you get on your salad at a Japanese steak house. Num! All around good stuff.

Asian Cabbage Salad

2 cups shredded white cabbage
1 cup shredded red cabbage
1 cup grated carrot
1/2 cup cooked edamame
1/3 cup toasted cashew halves
1 orange, peeled, de-pithed and segmented
3-4 tbsp. miso-ginger dressing

Toss everything together in a large bowl. Serves 4.

miso-ginger dressing
1/4 cup white miso
3 tbsp. rice wine vinegar
1 tbsp. white wine vinegar
1 tbsp. water
1 tbsp. minced ginger
1-1/2 tsp. sugar
3 tbsp. sesame oil

Blend together all but the sesame oil in a food processor.  Slowly add the oil in as you pulse the mixture on low.  Leftovers will keep up to a week in the fridge.

NOTES

You can find pre-made ginger dressings in the grocery store.  To make the dressing, I went to a local Asian market to get the miso.  Heads up, found it in the refrigerated section of the store and it was not inexpensive, but worth it.  I'll be seeing what other recipes I can come up with to use it.

Citrus Muffin-Cupcakes

 

Hola and Happy New Year!  I hope that everyone enjoyed a great holiday season.  It's 2014, holy moly, how did that happen?

I'm really excited to share these next couple of posts with you.  For my holiday break, I spend an amazing two weeks in Guatemala with a dear friend of mine, Sofia, and her wonderful family.  Her mother and sister are fabulous cooks and as it turns out, her young daughter Belen is a budding baker.  So to start out my good eats from Guatemala posts, I'm going to begin with the muffin-cupcakes that Belen and I made while I was there.

If you're wondering about the "muffin-cupcakes" thing, it's because they fall somewhere in between.  I was going to shorten it to muffcakes or cupfins but neither of those names sounded particularly appealing.  No matter what you call them they're going to be pretty delicious.  The recipe makes 12 muffin-cupcakes but we made two batches since we were expecting guests that night.

Now the process we used in Guatemala to make these may be a little different from what I usually do, but you can certainly adapt to your own way of getting them done. :)

Citrus Muffin-Cupcakes
Magdalenas de Citricos

Step 1:  Go to the garden and pull an orange, a lemon, and 2 limes from their respective trees.

Step 2:  Make sure you have fresh eggs.

Step 3:  Translate the recipe.

Step 4:  Begin.

If you need to, you can skip Steps 1-3 and go straight to Step 4.  If you can, it's best to use a kitchen scale for your measurements, but should work with standard measuring cups as well.  We converted the recipe from grams and MLs as best we could.  Good luck!

batter (la masa de pastel)
12 oz. (1-1/2 cups) flour, sifted
1 tsp. powdered yeast
1/2 tsp. baking soda
1/8 tsp. salt
4 oz. (1/2 cup) sugar
2 medium eggs
9 oz. (1 cup + 1 tbsp.) plain yogurt
6 tbsp. sunflower oil
2 tsp. orange zest
2 tsp. lemon zest
2 tsp. lime zest

glaze (glace)
6 oz. (3/4 cup) powdered sugar may need to add more, but this is the measure to start out with
3 tsp. hot water
1 tsp. fresh lime juice
1/8 tsp. lemon extract can substitute fresh lemon juice instead

For the batter, in a large bowl, mix together the flour, yeast, baking soda, and salt.  Add in the sugar and set aside.

In a smaller bowl, lightly beat together the eggs, yogurt, and oil.

Make a well in the middle of the dry ingredients and pour in the egg mixture.  Combine the two until the batter is just moistened.  Fold in 1 tsp. each of the citrus zests. The rest of the zest will be used for garnish.

Line a muffin-cupcake tin with paper baking cups.  Divide the batter evenly between the 12 cups.

Bake at 400 degrees (F) for 20 minutes or until the muffin-cupcakes are golden brown and firm to the touch.  Remove from oven.

Remove muffin-cupcakes from the tins and allow to cool completely to room temperature.  Otherwise they will be too warm and make your glaze run.

For the glaze, blend together the powder sugar, hot water, lime juice and extract.  Adjust ingredients as needed to suit your taste and to reach the desired consistency.  You want the glaze to be thick enough to spread easily with a butter knife, but not so runny that it will immediately drip down the side of your muffin-cupcakes.

Frost each muffin-cupcake with a nice hearty coating of the glaze and garnish them with the citrus zest mix.  Belen added an extra little dollop of the glaze on each to capture the zest because the glaze had already firmed up by the time it came to garnishing them.

 

Display beautifully for your guests to enjoy and serve with your midday coffee and/or favorite tea.

NOTES

I realize that not everyone (including me stateside) will not have the luxury of popping out to the backyard for fresh fruit and fresh-from-the-hen eggs, but market-bought ingredients will work just fine, I promise.

For those who read Spanish and are wondering how we managed to translate the glaze recipe so poorly, we actually used a glaze from another recipe to complete our treats so it's not what's listed on the page in the photo above.

At Sofia's house, everyone wears hair nets or chef hats while they cook or bake as not to be adding any "extra" ingredients to the mix.  While not necessarily flattering, they are effective.

Raspberry Lemonade Rice Flour Muffins

 

First, apologies for the typo in the flour list on Wednesday's post: "Almond flour – suitable for folks who need a gluten-free diet or Celiac disease."  Almond flour is NOT for those who need Celiac disease, but rather those who HAVE the disease and NEED a gluten-free diet.  Have got to cut back on late night posting.

Since we're talking gluten-free, my first new flour venture will be with stone ground White Rice Flour which is just that.  For the didyaknows about rice flour, check out the Notes section below, but for now, check this out.  Tasty delicious muffins.

Raspberry Lemonade Rice Flour Muffins

2 cups white rice flour
2 eggs, lightly beaten
1 cup Simply Lemonade with Raspberry
1/4 cup sugar
1/4 cup canola oil
1 tbsp. baking powder
1-1/2 tsp. salt
1 tsp. lemon zest
2 tbsp. almonds, chopped (optional)
3/4 cup raspberries + 1 tsp. sugar, fork mashed

In a bowl, mix together rice flour, eggs, lemonade, sugar, oil, baking powder, salt, and lemon zest until smooth.  If you decide to go there, add in the almonds.

 

Pour mixture into a lightly greased muffin tin.

Place a dollop of the sugared raspberry mash on each one and with a fork or spoon, do a quick swirl to incorporate it into the muffin.

 

Bake at 425 degrees for 18 minutes or until muffin springs back to the touch.

Remove muffins from pan and cool on rack.  Then enjoy!

NOTES

Another variation, try using plain lemonade and adding in dried blueberries.

So I used paper baking cups, but I would recommend NOT doing that because the muffins stick to the paper and then you have to gnaw it off which is not pretty.  Just grease the tin and use a knife to loosen them from the pan, best way to ensure a whole muffin.

FLOUR

Rice flour is made from white or brown rice. The rice husk (or paddy) is removed then the raw rice is ground to a powder (flour). It's used a lot in Asian cuisine for making rice noodles or desserts (like Japanese mochi).

Because it's gluten-free, makes a good substitute for wheat flour.  Can be used, like cornstarch, as a thickening agent and is supposed to especially effective when used in recipes for foods that get refrigerated or frozen because it helps inhibit liquid separation.

Chicken and Angel Hair a la Grecque

 

I like to eat a little lighter in the summer so wanted to do something flavorful, but not too heavy on the belly.  This is a little number I threw together in my sleep last night.  Yes, I dream about food. 

For those who aren't familiar with the term, "a la Grecque" is French for "in the manner of Greece" and since this pasta dish was inspired by Greek salad it seemed appropriate.

Chicken and Angel Hair a la Grecque

1/2 box (uncooked) multigrain angel hair pasta
1 lb. boneless, skinless chicken breasts
flour for dredging
1-1/2 tbsp. olive oil
1/4 cup fresh lemon juice
3 tsp. white balsamic vinegar
1 tbsp. fresh thyme
1/4 cup black olives, chopped
4 cups baby spinach
1/3 cup crumbled feta
salt and fresh cracked black pepper, to taste

Prepare the angel hair according to package directions.  When done, drain, rinse with hot water, drain again and set aside.  Meanwhile, back at the stove...

Cut chicken breasts into bite-sized strips and dredge lightly with regular flour.

 

In a large skillet, heat 1 tbsp. of olive oil and add dredged chicken strip pieces.  Cook over medium-high heat until browned, but not cooked completely through.

Add fresh lemon juice, white balsamic vinegar, fresh thyme, and chopped black olives to the skillet.  Stir well, cooking for an additional minute or two.

Lower the heat to low.  Add spinach and drained angel hair to the skillet, cover and let sit for 3-5 minutes to semi-wilt the spinach.

 

Uncover skillet, add in add feta, 1/2 tsp. olive oil and 1 tsp white balsamic.

Mix well and serve up.

NOTE

If you are adamantly anti-olive (and I know who some of you are), you can leave them out.

Orange-Ginger Chicken Stir-fry

 

Happy Happy New Year!

Even though I was away from home on NYE, managed to get some cooking in.  You know the holidays are all about food traditions -- Easter ham, T-day turkey, Christmas roast beef, and NYE Chinese take-out.

This year there was no Chinese restaurant close by the lake house where some of my besties and I spent New Year's Eve so we made our own. I brought along a new recipe to try out and my friend Juliet suggested I photograph production to share with you all.  I apologize for the less than ideal photos, since I didn't have my camera I used my phone instead.

While the photos aren't the best, the food certainly was.  There are a couple of things I would have done a bit differently but since I was working in a make-do kitchen away from home I just added the changes to the recipe below (which is why there won't be some step photos).

Orange-Ginger Chicken Stir-fry

2 tbsp sesame seeds
3-4 cups rice noodles
1 tsp olive oil
1 tbsp fresh-squeezed orange juice
3 tbsp olive oil
4 skinless, boneless chicken breasts, cut into bite-sized pieces
1 tbsp grated ginger
1 tbsp ginger, cut into matchsticks
1 tsp grated orange rind
1/2 cup chicken stock
3 tsp honey
2 tsp cornstarch
1 bunch bok choy, trimmed and cut into bite-sized pieces

In a dry skillet over medium heat, toast sesame seeds until lightly browned and fragrant.  Remove from heat and set aside.

Prepare noodles according to package direction.  We used Thai Kitchen vermicelli noodles, 3-4 cups is approximately 1/2 box.

Once the noodles are drained and ready, add to a skillet with 1 tsp of olive oil and saute over medium-high heat for about 2-3 minutes.  Add in fresh-squeezed orange juice (from the grating rind orange) and continue to cook another 2-3 minutes. Remove from heat and set aside.

In an electric wok on high heat, add oil and swirl to coat the sides of the wok.

Cook chicken pieces in batches. Stir-fry until golden, about 3-4 minutes.

When the last batch is cooked, add all the chicken back in and add ginger and orange rind.  Cook until fragrant, about 1/2 minute.

 

Whisk together chicken stock and honey, add to chicken.  When the liquid starts to boil, remove 1-2 tbsp and mix with the cornstarch.

Pour cornstarch mixture back into the wok and continue to boil until the sauce starts to thicken.  Lower the heat and allow to simmer.

Add prepared rice noodles to the wok. Mix well.  Add in the bok choy until slightly wilted.  Toss sesame seeds into the dish and it is ready to serve.

A deliciously healthy way to start out 2013!

Key Lime Sorbet

Yep, still got an ice cream machine on loan AND key lime juice.  This calls for a sorbet.

Key Lime Sorbet

2 cups sugar
2 cups water
1-1/2 cups key lime juice
1 tbsp lime zest

In a medium saucepan, combine sugar and water then bring to a boil over medium-high heat.

Reduce heat to low and simmer (without stirring) until all sugar is dissolved.  Should take 3-5 minutes.

Cool completely, then refrigerate until ready to use.

Once cooled, mix in key lime juice and zest and combine well.

best key lime juice on the market

no key limes to be had, zested a regular lime instead

yes, it does looks like a pan of grassy water,

but just ignore that and proceed as planned

Turn ice cream machine on and pour in mixture and let "churn" for 25-30 minutes.

will go from liquidy this...

...to solidly that

After you've churned it, you may still need to "finish" it in the freezer.  Scoop into a freezer-friendly container and let it firm up some more.

When it's the consistency you want, serve it up.  If you like face-squinching tartness, you're going to love this.  It tangy and refreshing, just perfect for enjoying on these last hot days of summer.

NOTES

You can substitute any of your favorite citruses in this recipe -- lemon, lime, grapefruit, pink grapefruit, or orange.

What? Mix it with white rum to make a daquiri? Okay, if you insist...toss it in a blender with some extra ice and a shot or two (or three) of rum.  Blend, slurp, enjoy.

Keylicious Lime Pie

I love pie and key lime is my all time fave.  When my aunt and uncle were passing through on their way back to Florida we were talking baked goods and Charlene offered to send me favorite her recipe.  Even better, it showed up with two bottles of key lime juice.  Yippee!

So here is her super yummy, super easy key lime pie.

Charlene's Super Fab Key Lime Pie

3 eggs
1 (14 oz) can sweetened condensed milk
1/2 cup key lime juice
1 (9") graham cracker pie crust

Beat eggs.

Add in condensed milk and key lime juice until well blended.

Pour mixture into the pie shell.

Bake at 325 degrees for 10 minutes.  Turn off the oven but leave the pie in for 10 more minutes.

Remove from oven and chill pie in the refrigerator.

Serve with whipped cream and/or lime slices and/or blueberries.

The Colors Orange/Yellow: Mandarin Almond Smoothie

It’s a rainy day in NC so to bring a bit of sunshine, I’m going to focus on the sunny food colors of ORANGE and YELLOW. The orange/yellow fruits and veggies are colored by carotenoids, another natural plant pigment.

Foods that are rich in carotenoids can help improve the function of your immune system and help reduce heart disease and the risk of cancer.

The beta-carotene found in the orange fruits and veggies is converted to vitamin A when you eat it which is good for maintaining healthy mucous membranes and also good for your eyes.

Orange/Yellow fruits and veggies include apricots, bananas, butternut squash, cantaloupe, carrots, corn, grapefruit, lemons, mangoes, oranges, peaches, pears, persimmons, pineapple, pumpkin, rutabagas, sweet potatoes, tangerines, yellow apples, yellow peppers, yellow squash, and yellow tomatoes.

Though I’m not a huge fan of bananas I know they are good for you so I do eat them but only if (1) they are smothered in ice cream and sundae toppings or (2) smooshed up in a smoothie.

I know there are oodles of ways and means to make smoothies and everyone has their favorite, but this is my basic smoothie recipe. I always use the same base ingredients – banana, yogurt, and skim milk – but change up the add-ins depending on what other ingredients I have laying around when I make them.  This is one that has both an orange AND a yellow in it.

Mandarin Almond Smoothie

1 banana, sliced
2 cups Mandarin orange slices, drained
1 cup plain yogurt
2 tsp almond extract
skim milt to fill

Thick slice the bananas into a blender and add in Mandarin orange slices.

Scoop in your yogurt and add the almond extract.  Fill the blended with skim milk until you the level reaches 4 cups (32 oz).

Run on "Blend" until the bananas and Mardarin are blended in.

Serve up.  Makes two 16 oz servings.

NOTES

I keep all my ingredients in the fridge (including the banana) so that I don't have to add ice to the mixture.

I usually use plain yogurt, but for this taste experiment, me and the Parentals used Greek yogurt which added a slight tang to the overall taste which was pretty good.  You can also use vanilla yogurt too.

If you want a slightly thicker smoothie, use less skim milk and add in more yogurt.  I would not suggest adding more banana because it tends to take over the flavor of the smoothie if you use more than one.

If you want to try something different you can substitute frozen blueberries, fresh raspberries, strawberries or blackberries to the mix in any combination.

As an alternate flavor additive you can use honey or vanilla instead of almond extract.