Tuesday, October 27, 2009

Asian Dinner Dessert: Pumpkin Wontons


Adapted from Healthy Eats Blog

Yields 20 wontons

1 cup canned pumpkin
2 Tbsp maple syrup
3 Tbsp brown sugar
1 tsp pumpkin pie spice
20 refrigerated wonton wrappers
Granulated sugar for dusting
Ground cinnamon for dusting
Nonstick cooking spray
Vanilla ice cream

Preheat your oven to 400 degrees. In a medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice. Place a wonton wrapper flat on work surface. Keep the rest of the wontons covered in a moistened towel while you work. Spoon one tablespoon of filling into the center of wonton. Moisten edges of the wonton with water and fold in half to form a triangle. Press the edges to seal. Repeat with remaining wontons.

Lightly coat both sides of the wontons with nonstick cooking spray. Arrange filled wontons on a baking sheet. Sprinkle each with cinnamon and sugar. Bake until golden, about 16 minutes. Flip each wonton and bake 2 more minutes. Serve wontons warm with vanilla ice cream.

Asian Dinner Side Dish: Veggie Fried Rice


Adapted from Williams-Sonoma Food Made Fast Asian

Serves 4

1/4 cup soy sauce
1 1/2 Tbsp rice vinegar
1 tsp Asian sesame oil
1/2 tsp sugar
pepper
2 Tbsp corn oil
1 Tbsp minced ginger
3 garlic cloves, minced
3 green onions, thinly sliced
4 cups steamed brown rice, warm
2 eggs, beaten
1/2 cup diced celery
1/2 cup diced carrots
1 cup frozen peas

In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, and a pinch of pepper and stir to dissolve the sugar.

Heat the wok over high heat until very hot and add the corn oil. Add the ginger, garlic, and green onions and stir-fry for about 5 seconds until fragrant. Add the rice and continue to stir-fry until the rice is hot, about 5 minutes. Create a small well in the middle of the rice, exposing the bottom of the wok. Add the eggs to the well and immediately stir-fry to incorporate them into the rice. Once the eggs are cooked through, add the celery, carrots, peas and sauce and stir-fry until well combined and heated through, 2-3 minutes. Transfer to bowl and serve.

Asian Dinner Main Course: Cashew Chicken


Adapted from Williams-Sonoma Food Made Fast Asian

Serves 4

3 Tbsp soy sauce
1 Tbsp rice wine
2 tsp grated ginger
1 pound boneless, skinless chicken breast cut into bite sized pieces
1 tsp Worcestershire sauce
1 tsp Asian sesame oil
1/2 tsp sugar
1/4 tsp cornstarch
3 Tbsp corn oil
2 green onions, chopped
1 cup roasted cashews
1 fresh Asian hot pepper, chopped

In a large bowl, stir together 2 tablespoons of soy sauce, the wine, and the ginger. Stir in the chicken to coat evenly and set aside for at least 15 minutes.

In a small bowl, combine 2 tablespoons water, the remaining 1 tablespoon soy sauce, and the Worcestershire sauce, sesame oil, sugar, and cornstarch and stir to dissolve the sugar and cornstarch. Set aside.

Heat wok over high heat until very hot and add 2 tablespoons of the corn oil. Remove the chicken from the marinade, draining well, and discard the marinade. Add the chicken to wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl. Return the pan to medium heat and add the remaining 1 tablespoon corn oil. Add the green onions and stir-fry for about 10 seconds until fragrant. Return the chicken to the pan and add the cashews and pepper. Give the sauce a quick stir, add to the pan, and stir until the sauce thickens slightly, 1-2 minutes.

Asian Dinner Appetizer: Vegetarian Spring Rolls

This past weekend we had my husband's cousin and his girlfriend out to visit and I made an Asian feast for us. For an appetizer I chose Vegetarian Spring Rolls, followed by a main course of Cashew Chicken and Veggie Fried Rice, and for dessert festive Pumpkin Won tons.

Adapted from Stir Frys cookbook by Lansdowne Publishing Pty Ltd.

Yields 18 Spring Rolls

2 oz rice vermicelli
2 Tbsp vegetable oil
1 onion finely chopped
2 cloves garlic, chopped
2 Tbsp peeled and grated fresh ginger
2 cups shredded green cabbage
2 carrots, peeled and grated
4 fresh mushrooms, chopped
1 tsp coriander
1 cup fresh bean sprouts
2 tsp fish sauce
2 tsp cornstarch mixed with 2 Tbsp water
18 refrigerated egg roll wrappers
vegetable oil for deep-frying
Thai chili sauce for dipping

Soak noodles in boiling water for 10 minutes. Drain and roughly chop into short lengths. In a wok over medium-high heat, warm 2 tablespoons oil. Add onion, garlic and ginger and cook until softened, about 2 minutes. Add cabbage and stir-fry until softened, 1-2 minutes. Remove from heat and stir in carrots, coriander, bean sprouts, mushrooms, noodles and fish sauce. Mix well and cool completely.

Place a egg roll wrapper on work surface and cover others with a damp kitchen towel to prevent them from drying out. Using your fingers, wet edges with cornstarch and water mixture. Place 1 heaping tablespoon of filling in the middle of wrapper. Roll up diagonally, tucking in edges. Seal edge with cornstarch and water mixture. Repeat with remaining wrappers.

Ina wok, heat oil to 375 degrees on a deep frying thermometer. Working in batches, add rolls and fry until golden, 1-2 minutes. Using a stainless steel strainer or slotted spoon, remove from wok and drain on paper towels. Serve warm with chili sauce.

Sunday, October 25, 2009

Chicken Tortilla Casserole

Mexican is my favorite ethnic food and this is sure to be the first of many recipes I post with a Mexican flare. This easy to prepare casserole is cheesy and satisfying with a nice kick from the green chilies.

Adapted from Taste of Home Casseroles, Slow Cookers, and Soups

Makes 4-6 Servings

1/2 cup chicken broth
1/2 cup chopped onion
1/4 cup chopped celery
3 cups cubed, cooked chicken breast
10 flour tortillas (6 inch)
1 (10 3/4 oz) can condensed cream of chicken soup, undiluted
1 (4 oz) can chopped green chilies
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack cheese
1/2 teaspoon pepper
1 cup salsa

In a saucepan, bring broth, onion and celery to a boil. Reduce heat; cover and simmer for 7 minutes until veggies are tender. Pour broth mixture in a bowl and add the chicken, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup jack cheese and pepper. Mix well. Spoon a thin layer of mix over bottom of a greased 11 x 7 x 2 inch baking dish. Then fill each tortilla with a spoonful of mixture and roll up. Place rolled tortillas in a single layer in baking dish. Top with salsa and remaining cheeses. Bake uncovered, at 350 degrees for 35 minutes until heated through.

Wednesday, October 21, 2009

Pasta Piselli

Italian-American kids are not allowed to eat Spaghetti-Os. If you have a parent or grandparent from Italy you know exactly what I'm talking about. Pasta does not come in can! This is what my husband would get as a kid if he asked for Spaghetti-Os

Both my husband and I come from Italian heritage and we have many wonderful recipes for family favorites. This recipe is his Grandma Jenny's for spaghetti and peas. I had a rough recipe from her and he was able to fill in the missing pieces. According to him mine tasted exactly as he remembered hers.

From Grandma Jenny

Serves 4

Olive oil
2 small cans of tomato sauce (if using homemade be sure it is pureed to get the smooth texture)
1/2 medium onion, diced fine
2 large stalks celery, diced fine
2 garlic cloves, minced
1 box frozen peas
1 lb whole wheat thin spaghetti, broken in half

Coat the bottom of a sauce pan with olive oil, brown onion over medium-high heat. Add celery, garlic, and 2 cans of sauce. Cook for 1 hour on medium-low heat. Meanwhile cook broken spaghetti to al dente and drain. Add peas to sauce and cook 5-10 minutes. Add pasta to sauce and heat through. Serve sprinkled with fresh grated Parmesan cheese.

Sunday, October 18, 2009

Beef Veggie Casserole


Sometimes you need a easy to prepare, money saving meal. This recipe for Beef Veggie Casserole is budget friendly and can be on the table in 25 minutes. This recipes calls for several convenience foods but could be easily adapted to use the homemade versions. The casserole is also a great way to use leftover beef and potatoes.

Adapted from Taste of Home Casseroles, Slow Cookers, & Soups

Serves 5

1 envelope dry mushroom gravy mix
3/4 cup water
2 cups cubed, cooked beef
1 small can corn niblets, drained
2/3 cup chopped carrots
2/3 cup frozen peas
2 medium potatoes, peeled, cubed and cooked
1 tube refrigerated buttermilk biscuits, separated into 8 biscuits

In a large sauce pan combine gravy mix and water and mix until smooth. Bring to a boil; cook and stir until thickened. Stir in cooked beef, veggies, and cooked potatoes; heat through.

Pour into a greased 9 inch square baking pan. Top with biscuits. Bake, uncovered, at 400 degrees for 16 minutes or until bubbly and biscuits are golden brown.

Friday, October 16, 2009

Herbed Pork Chops with Apples

This past year a good friend of mine gave me 4 books in the Food Made Fast series from Williams-Sonoma. Since I cook dinner almost every night after work, saving time is important to me. So far I have made at least 3 recipes out of each book. A key characteristic of the recipes is that they use fresh meats and vegetables, not prepacked items. When I saw this pork recipe it sounded like the perfect Fall dinner. Although the orginal recipe called for dried herbs I choose to use mostly fresh ones I had on hand. I rounded out the dinner with brown rice and steamed asparagus.

Adapted from Williams-Sonoma Food Made Fast Weeknight

Serves 4

1 Tbsp fresh sage finely chopped
1 Tbsp fresh thyme removed from stems
1 Tbsp fresh rosemary removed from stems and finely chopped
1 Tsp dried oregano
Salt and freshly ground pepper
4 Bone-in center-cut pork loin chops (each about 1.5-2 inches thick)
2 Granny Smith apples cored and cut crosswise to 1/2 inch thick slices
1 Tbsp olive oil

In a bowl combine all the herbs and salt and pepper. Season the pork chops on both sides with the herb mixture, rubbing it into the meat. Place the chops on a large, rimmed cookie sheet and let stand 10 minutes at room temperature.

Preheat your oven broiler to high. Bake chops, turning once, until browned on the outside and cooked through about 8 minutes on each side.

When the chops are about halfway done, brush or spray apple slices with olive oil on both sides and place around chops on cookie sheet. Bake the apples turning once, until lightly browned and tender about 6 minutes total. Serve along side chops.

Monday, October 12, 2009

Chicken Tortellini Soup


Tortellini soup is the best of both worlds; filling, cheesy pasta and warm light soup. My version uses split chicken breast instead of a whole chicken and whole wheat four cheese tortellini. The whole wheat pasta holds up very well when cooked in the soup.

Adapted from Taste of Home Casseroles, Slow Cooker, and Soups

Yields 8 Servings

1 Package fresh split chicken breasts with skin and bone
2 1/2 quarts cold water
3 teaspoons salt
2 chicken bullion cubes
1/2 medium onion, chopped
1/8 teaspoon black pepper
1/4 teaspoon dried marjoram
1 teaspoon fresh thyme
1 bay leaf
1 cup diced carrots
1 cup diced celery
1 6oz package fresh, whole wheat, cheese filled, tortellini

In a large soup pot place first 11 ingredients. Cover and bring to a boil. Reduce heat; cover and simmer 2 hours until chicken is very tender. Remove chicken from broth and cool. Remove chicken breast skin and bones and dice. Skim any excess fat from broth and bring to a boil. Add tortellini to broth and cook according to package directions. When tortellini are done add diced chicken back in and season. Remove bay leaf and serve sprinkled with Parmesan cheese.

Saturday, October 10, 2009

Down Island Burgers

Most people I know think of burgers as a summer food, cooked outside on the grill at backyard get gatherings. My husband and I enjoy burgers all year long. Since cooking outside on a charcoal grill year round in New Jersey isn't always possible I adapted and make burgers on a non-stick grill pan. This recipe actually worked much better in a grill pan because pork is drier than beef and tends to fall apart on grill grates.

My husband picked this recipe to try from the Build a Better Burger book. We purchased this book a couple years ago and have made many recipes out of it, each more unique than first. These recipes come from Sutter Home's Annual Search for America's Best Burgers contest. The Down Island Burger blends exotic spices with ground pork and tops it off with a fresh mango mayo.

Adapted from Build a Better Burger by James McNair

Makes 4 burgers

Mango Mayo
1/4 cup mayonnaise
1/2 cup diced ripe mango
2 teaspoons freshly squeezed lime juice

Combine mayo, mango, and lime juice in food processor and blend until smooth. Place mayo mixture in refrigerator.

Patties
1 1/2 pounds ground pork
2 tablespoons wine
2 tablespoons Tabasco Pepper Sauce
1/4 cup panko (Japanese bread crumbs)
4 large garlic cloves, minced
4 teaspoons fresh, minced ginger
3 teaspoons curry powder
1 teaspoon of salt

4 half inch thick sweet onion slices
4 ciabatta sandwich rolls, split
romaine lettuce leaves

Heat grill or grill pan to medium high and brush with oil to prevent sticking. Combine pork, wine, Tabasco, panko, garlic, ginger, curry powder, and salt in a medium bowl. Try not to handle meat mix to much. Divide mix into 4 equal patties. Place patties on hot grill, cover and cook, turning only once. About 8 minutes per side. Make sure burgers are cooked fully through, as they are pork not beef. They will be a little crumbly so be careful flipping them.

While the patties are cooking, place onions on grill pan and cook until golden and still slightly crisp about 2-3 minutes per side. Before burgers are done cooking place rolls, cut side down on grill pan to lightly toast.

To assemble burgers, slather each side of the toasted roll with the mango mayo. Place a patty on bottom half of roll, grilled onions on top, and stack on lettuce. Add roll tops and serve.

Friday, October 9, 2009

Spicy Crockpot French Dip Sandwiches


As the Fall begins and the days become shorter and cooler, I find myself craving warm, comforting meals. Since my husband and I don't get home until at least 7 P.M. on most week nights I went in search of recipes that fulfill these desires and required little prep work. I came across this cookbook which had recipes in all three categories I was looking for. This French Dip recipe caught my eye, we order french dip sandwiches often when eating lunch out. The recipe is simple and the ingredients easy to find. The spice from the peppers is subtle yet not over powering.

Adapted from Taste of Home Casseroles, Slow Cooker & Soups cookbook

Makes 10 sandwiches

1 boneless beef sirloin tip roast (2 pounds)
1/2 cup water
1 4 oz can diced jalapeno peppers, drained (fresh would also be fine)
1 envelope Good Seasons Italian salad dressing mix
1 beef bullion cube dissolved in 2 cups water
10 slices deli sliced white American cheese
10 Portuguese Rolls sliced

Place beef in a 5 qt or larger crock pot. In a bowl, combine 1/2 cup water, peppers, and dressing mix and pour over beef. Dissolve bullion cube in 2 cups water and pour into crock pot. Cover and cook on low for 9 hours. Place half a slice of cheese on each side of open faced rolls and melt under broiler. Remove beef and shred. Pile shredded beef on each toasted and cheesed roll and serve with cooking juices on side for dipping.