Kebabs in Lime & Cilantro Marinade

Ingredients

2 chicken breast - cut into 2" cubes,
or
8 oz. beef tenderloin cut into 2" cubes
or
10 raw shrimp - peeled and deveined
or
10 scallops

6 bamboo skewers, soaked in water for 1 hour


4 - 6 Tbs of key lime juice or regular lime juice
1/3 cup of olive oil or vegetable oil
1 clove of garlic
1 Tbs fresh cilantro
1/2 tsp cumin
1/2 tsp chili powder
2 tsp sugar
1/2 tsp red pepper flakes
salt & pepper to taste

Method

Put all the ingredients into a food processor and blend till combined.
Marinate chicken or beef for 1/2 hour. 

Thread the meat on the skewers, leaving a small space between each piece.
Grill over medium heat for about 4 minutes per side.  Check for doneness.

If you are using seafood, marinate for 15 minutes.
Grill over medium heat, or broil till done. About 5 minutes total. Turning once.

Key lime juice is available in bottles at most supermarkets.

Pumpkin Pie

This recipe is from my Italian grandmother. It's not too sweet, and has a wonderful spice mix that isn't overpowering. Light and fluffy, always a wonderful Thanksgiving dessert, but great any time of the year.

Pie Crust

Makes enough for one single-crust pie, or 12 tarts. 

Ingredients

1 ¼ cups all-purpose flour, plus more for dusting

1 Tablespoon of sugar

Pinch salt

½ cup unsalted butter, cold and cut into small chunks

2-3 Tablespoons of ice water, plus more if needed

(3 for Denver High Altitude)

Method
Mix the flour, sugar and salt in a bowl.  Add the cubed butter and mix in with a pastry cutter till the pieces are the size of peas.   Add the ice water one tablespoon at a time and mix with a wooden smooth.  Gather into a ball and flatten slightly.  This recipe can be made in a food processor.  Add dry ingredients, then add butter.  Pulse till dough has pea-size crumbs.  Add water starting with 2 Tbs.  Pulse a few more times.  Remove the dough from the bowl, gather into a ball and flatten slightly.

Wrap in plastic and refrigerate for 30 minutes.  Roll out and line a 9” pie plate - glass or metal.

Filling

½ cup sugar

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp ground ginger

Pinch of cloves

2 Eggs

1 can of pure pumpkin (15 oz)

1 can of carnation evaporated milk (12 oz)

  or 1 1/2 cups of half and half cream

Method 

Mix the sugar and spices together in a bowl.  Add the eggs and beat well.  Add the pumpkin and mix.  Gradually add the milk and mix till smooth.

Pour into the pie crust. 

Bake at 425F for 15 minutes and then reduce temperature to 350F.  Bake till filling is set and puffed and crust is golden (30-35 minutes).  Cool.  Serve with whipped cream.

Hummus Dip

This is a recipe from my friend Joanne in Canada.  I always have store-bought hummus in my fridge, so it was nice to whip up a home-made batch.  You can add ingredients like chopped black olives, roasted red peppers or finely chopped grilled artichokes to create your own unique flavors.

Ingredients

1 can of chick peas - drained
1/4 tsp salt
3/4 tsp cumin
2 garlic cloves, minced
3 Tbs tahini - raw
3 Tbs lemon juice
1 Tbs olive oil

Method

Put all the ingredients in a food processor.  Puree till smooth.
Serve with Pita bread wedges or crackers.

Notes

Tahini is made from ground sesame seeds and olive oil.
You can usually find it at the grocery store in the salad dressing aisle.

Here's a link if you'd like to make your own.

http://www.cinnamonspiceandeverythingnice.com/how-to-make-tahini-paste/

Honey Mustard Sauce

Ingredients

1 cup mayonnaise
1/4 cup prepared yellow mustard
1/4 cup Dijon mustard
1/4 cup honey
1 Tbs lemon juice

Method

Mix all the ingredients together in a glass bowl. 
Cover and chill. This sauce will keep about one week.
Use with Crab Cakes or any seafood.

Cranberry Orange Sauce

Makes 1 cup (Recipe can be halved).

Ingredients

1 ½ cups of fresh or frozen cranberries*

½ cup of water

½ cup sugar

Juice of one orange

1 tsp of grated orange rind

¼ tsp cinnamon

¼ tsp ground ginger

¼ tsp ground cloves

Adjust spices to your liking. 

You can use 3/4 - 1 tsp of pumpkin pie spice in place of the 3 spices listed. 

 Method

Boil the water, orange juice and sugar together for about 5 minutes or until
the sugar is dissolved. 

Add the cranberries and simmer about 5 minutes stirring occasionally.

Remove from heat and stir in cinnamon, ginger and cloves, or pumpkin pie spice,  and orange rind.

Mash with a potato masher.   Put in a jar or serving bowl. Cool & serve.  

The sauce will thicken when it cools.

You can store the sauce in jars.  It will keep in the fridge for a few months.

This sauce is not just for turkey.  It goes well with chicken, duck and pork. Or, you can drizzle some on vanilla ice-cream. 

* Cranberries can be frozen for 8 - 12 months.

Balsamic Dressing

Serves 6

Ingredients

• 1/2 cup extra virgin olive oil
• 2 tablespoons of balsamic vinegar
• 1 clove of fresh garlic - crushed
• 1 teaspoon of dijon mustard
• 1/2 teaspoon of sugar

Preparation

1. Put all the ingredients together in a screw-top jar.  Shake till combined.
2. Drizzle on salad just before serving. 
3. You can sprinkle salt & fresh pepper on the salad. 
4. Dressing can be kept in the fridge for 1-2 days.

Chicken Schnitzel - Breaded Chicken Breasts

Ingredients

2 - 4 Boneless, skinless Chicken Breasts

¼ cup flour

Salt & pepper

2 Beaten eggs

1 Cup bread crumbs

Vegetable oil for frying

Method

If the chicken breasts are very thick slice them in half so you have two thin ones.  They should be ¼ to ½ “ thick.  You can also use a mallet and pound them a bit between plastic wrap till they are a bit thinner.

Get three containers  - one for the flour, salt & pepper.  One for the beaten eggs and one for the bread crumbs.  Start by dipping the chicken piece in the flour (shake off excess) - then the egg - then the breadcrumbs.  Press the breadcrumbs so they stick.  Put the chicken on a plate.  You could leave out the flour and just dip the chicken in the egg and then breadcrumbs.

Heat the oil in a medium/large sized frying pan on medium-high heat.  The oil should come about ½ way up the chicken.  Be careful not to make the oil too hot, or the chicken will brown quickly on the outside but be raw in the middle. *  Place the chicken pieces in the pan - leaving space between one so they don’t touch.  Gently fry till golden brown on one side - then turn over to cook the other side - about 5 minutes or so on each side.  Remove from oil and place on paper towel to soak up any grease. 

After they are cooked you can sprinkle them with salt & pepper.  

Great served with Mashed potatoes & peas.

* If this happens, place the chicken on a baking sheet and finish cooking it in the oven (covered with tin foil) about 10 minutes on 350F.

You can also use pork tenerdloin or veal.  Slice the tenderloin into 2" rounds and then using a mallet flatten them between plastic wrap till each piece is about 1/2 in thick. 

Carrot & Ginger Soup

 

Ingredients

1 tbs olive oil

½ cup chopped white onion

¼ cup chopped celery

1 tsp finely minced ginger

1 fresh garlic clove, minced

1 ½ lbs peeled carrots (About 8 large carrots)

  chopped into ¼” slices

5 cups of vegetable broth

1 ½ tsp orange juice

1 tbs plain greek style yogurt

½  tsp fresh lime juice

2 tbs fresh cilantro, chopped (garnish) 1 tsp per bowl

Salt & pepper

 

Method 

Saute the onion, celery, ginger and garlic in the olive oil till fragrant.  Add the carrots, broth & orange juice.  Bring to a boil over medium heat.  Reduce heat and simmer uncovered for 20 minutes. 

Cool slightly about 5 minutes.  Process in a blender.

Return to pot and whisk in the yogurt.  Add the lime juice.  Salt & pepper to taste.

Serve topped with cilantro.

If you can find organic carrots, they are tender and sweeter.

Roasted Cornish Hens

Serves 2

Ingredients

• 2 Cornish Hens
• Sprigs of fresh rosemary
• kosher salt & pepper
• 1 tablespoon of olive oil
• 6-8 slices of proscuitto
• 2 cups of cooked rice (white, brown, wild or a mixture)

Method

1.     Preheat the oven to 425F.

2.     Cook the rice and cool slightly for easy handling.

3.     Put a rack in a shallow roasting pan to place the hens on.  Or, slice an onion and some peppers and make a vegetable bed to set the hens on.

4.     Rinse the hens inside and out and dry them with paper towels.

5.     Put one cup of rice in each hen and pack it in with a spoon.  This will keep the hens moist during cooking.

6.     Using kitchen string tie the legs together.  Tuck the wing tips under the bird.

7.     Rub olive oil on the outside of the hens.  Sprinkle with salt & pepper and put a few sprigs of fresh rosemary on them .Lay the proscuitto pieces over the hens, covering the surface of the breast and legs.

8.     Put them in the roasting pan and place in the oven.  Cook for 35-45 minutes till lightly browned.  Let the hens sit covered for about 10 minutes before serving.

Tips

• Serve these hens with colorful vegetables such as steamed broccoli, sweet potatoes, pearl onions, roasted carrots, green beans and red & yellow peppers.
• You could also use your favorite stuffing recipe such as a cornbread stuffing.
• Another quick and easy way to keep the hens moist is by putting cut up celery, carrots, onions and tomatoes in the cavity.  The vegetables steam during cooking.
• Serve with cranberry sauce.  It's a nice change from turkey!

Thai Meat Balls

This recipe is from Sydney.  We had a fund-raising lunch at our Primary School, and we were given the recipe to make these meatballs. 

Ingredients

3 lbs. lean ground beef
1 onion - finely chopped (or less)
1 bunch of cilantro (chopped)
3 cloves of fresh garlic (minced)

3 small red chilies (seeds removed) or 3 tsp minced chili (use gloves if you use fresh chilies as they will burn your eyes and skin if you touch them).
3 tsp fresh ginger root - peeled & chopped finely
3 tbs curry powder
1 C bread crumbs
1 extra large egg + 1 tbs water

Method

Mix together by hand or in a food processor.
Roll into little meatballs and place on a cookie sheet lined with foil (sprayed with Pam cooking spray first). Bake 12-15 minutes at 350. Can be made ahead and warmed up.

Serve with mango chutney or any sauce that is hot/sweet.

Note:

1/8 tsp cayenne pepper or fresh pepper can be substituted for the fresh red chilies if you do not like them too spicy.

Crab & Lime Cocktail

Ingredients

8 oz jumbo lump crab
1 Tbs mayonnaise
juice of 1 lime
1 tsp grated lime zest
2 tsp of finely chopped fresh Italian parsley, 
cilantro* or dill
1 tsp chopped chives
salt & pepper
1 avocado - sliced
Lettuce leaves for garnish

Method

Mix the mayonnaise, lime juice, zest, salt & pepper together in a bowl.
Add your favorite herb, Italian parsley, cilantro, or dill.
Add the crab and gently mix, careful not to shred the crab.

To serve, place the lettuce leaves in a fancy glass or on a plate.
Top with the crab mixture, and garnish with a few slices of avocado.

You can also cut an avocado in half, scoop out a bit in the center, and
fill it with the crab mixture. 

* Also known as coriander

Boston Clam Chowder

Ingredients

 

1 can of clams

2 pieces of pre-cooked bacon (chopped)

1 stalk of celery (diced)

1 carrot (diced)

¼ onion diced (optional)

1 large potato (diced)

Salt & pepper

2 cups of milk or fat free cream

1 Tablespoon flour

3 Tablespoons water

 

Method

Head a medium sized sauce pan on medium-high heat. 
Add a tablespoon of oil.  Add the chopped onion, celery and carrot. 
Cook on medium heat stirring for about 3 minutes.

Drain the clams and save the clam juice. 

Add the clam juice to the onion/celery/carrot mixture along with a cup of water.  Bring to a boil.  Add the potatoes and cook about 15 minutes till they are softened.  

Add the clams. 

Add the milk or cream.  Heat - but do not boil. 

Mix the flour & water together to form a paste.  Add to the soup and mix until it thickens up.  Do not boil  - but keep on medium heat.

Serve with oyster crackers. 

Soup will get thicker as it sits in the fridge. 

This soup will stay fresh for about 3 days.

You can freeze it, but the potatoes tend to get mushy. 

Manhattan Clam Chowder

Ingredients 

4 slices of bacon rind removed and diced

1 tbs olive oil

1 large clove of garlic - minced

1/2 white onion, diced

1 stalk of celery - diced

1/2 green pepper, diced

1 medium carrot, diced

2 dried bay leaves

1 tsp dried oregano or Tuscan Sunset

1/4 tsp crushed red-pepper flakes (optional or use less)

2 Yukon gold potatoes, peeled and cut into 1/2" dice

1  8oz jar of clam juice

2 10 oz cans of clams (drained) - save juice to add to chowder

1 cup of water

1 14 oz can of chopped tomatoes with juice (petite diced)
1/2 cup of tomato juice or Clamato Juice

1/8 cup chopped flat-leaf parsley

salt & pepper to taste


Method

Heat a 4-6 quart heavy-bottomed pot over low heat and add bacon.  Increase heat to medium and cook till bacon is crisp and golden brown. 

Add olive oil and garlic and cook 30 seconds.  Add onion, celery, green pepper, carrots, bay leaves, oregano (Tuscan Sunset) and crushed red pepper.  Saute, stirring occasionally until vegetables are softened - 8-10 minutes.

Add potatoes and clam broth and water.  Broth should just cover the potatoes.  Add more water if necessary.  Increase heat and bring to a boil, cover and cook until potatoes are soft but still firm in the center (about 10 minutes). 

Add tomatoes and juice and simmer 5 minutes.  Remove the pot from the heat.  Add drained clams and parsley.  Season with salt & pepper.   

If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has chilled completely.  Otherwise, let it sit at room temp for up to an hour, allowing flavor to meld.

When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls.  

Makes about 8 cups.

Beef and Barley Soup

Ingredients

 

2 tbs olive oil

1 lb top sirloin steak or a chuck roast -- cut into 1/2" cubes

8 cups of beef stock (low sodium)

2 cloves of garlic minced

1/2 small onion diced

2 carrots chopped

2 celery stalks chopped

1 14oz can of chopped tomatoes with juice

1/2 cup pearl barley

2 tsp Tuscan Sunset herb (from Penzys)

or 1/2 tsp dried basil and one bay leaf,

or, fresh sprig of oregano and thyme

salt & pepper to taste

 

Method

Heat a large soup pot and add olive oil. Saute the beef pieces till brown all over. Remove.

Add another bit of oil and add the onion, garlic, carrots, celery. Cook for 5 minutes. Remove. 

Add the beef back into the pot and add the broth.  Bring to a boil, then reduce to low heat. Cover and simmer for 1 - 1/2 hours till the beef is tender. 

Add the canned tomatoes, reserved vegetables, barley, herbs, salt & pepper.

Cook another 15-20 minutes.

You can add more fresh vegetables such as green beans, zucchini, red or green peppers, when you add the tomatoes.

Omit the barley for a beef and vegetable soup.  Or, you can substitute a small pasta for the barley.

Chinese Barbecued Pork

Serves 2 - 3

Marinate the pork at least 6 hours, or better yet, overnight.

Ingredients

1 pork tenderloin, trimmed (about 1 lb. to 1 ¼ lb)

¼ cup soy sauce

¼ cup honey

1 TBS dry sherry

2 TBS hoisin sauce

½ tsp Chinese five-spice powder *

1/8 tsp kosher salt

1/8 tsp ground white pepper

 

Method

Cut small incisions in the pork at 1-inch intervals so the marinade can penetrate the meat.  In a medium bowl, combine the soy sauce, honey, sherry, hoisin sauce, five-spice powder, salt & pepper.  Add the pork and rub to coat well.  Cover with plastic wrap and refrigerate 6 hours or over night.  Turn the pork occasionally as it marinates. You can also put the marinade in a large freezer bag with the pork and refrigerate it. Turn it occasionally.

Position a rack about 6 inches from the broiler and heat the broiler.  Set a rack in a small roasting pan and add ¼ inch of water to the pan. 

 

Remove the pork from the marinade (discard the marinade) and lay it on the rack.  Broil with the oven door closed, turning the tenderloin after 10 minutes, until an instant-read thermometer registers 145F, 15 to 20 minutes total. 

 

Keep an eye on it to avoid burning. 

Let stand 10 minutes before cutting.  Serve hot or cold.

 

* You can make your own spice by combining 1 tsp each of: cinnamon, ground cloves, ground fennel seed, ground star anise and ground Szechuan pepper.

Wonton Soup - Shanghai Style

This recipe is from my friend Annie. 
Every year, she would visit our family and prepare a Chinese menu for my dad's birthday.  It was the highlight of the year. She taught us how to make our own wontons and with a little practice, we have improved.  Not quite as perfect as Annie's, but just as tasty!

Ingredients

1/2 tsp salt

Small bunch of baby bok choy, stems and leaves separated

1 lb (500 grams) of ground pork
1 green onion, minced
2 tsp peeled and minced ginger
1 tbsp light soy sauce

1 tsp dark soy sauce
1 tsp sesame oil

1 tsp salt
1/2 tsp sugar

1 egg
50 wonton wrappers

Chopped green onion and ginger slices for garnish

6 cups of chicken or vegetable soup

 

Method

 

In a medium size bowl, bring water to a boil. Add salt and bok choy stems, cook 1 minute. Add bok choy leaves, cook 1 minute. Drain; run under cold water to stop cooking. Transfer bok choy to a cutting board; press with dishcloth to squeeze dry. Coarsely chop. 

In a large bowl, combine bok choy, pork, green onion, ginger, soy sauce, sesame oil, sugar, salt and egg, until combined.  (TIP:  cook 1/2 tsp of meat mixture in microwave.  Taste.  Adjust seasoning accordingly.  

Spoon 1 tsp of the filling in the center of the won ton wrapper. Dip finger into a bowl of water and moisten the edges of the dumpling. Fold the wrapper over the filling to half, pressing the wet sides together to seal. Gently bend dumpling to have the 2 ends meet up.  Wet the tips with water and press together. Repeat until all dumplings are finished, storing finished dumplings on a baking sheet under a damp dish towel to keep them from drying out.

 

Bring a large sauce pan of water to a boil with 1 tbsp of salt.  Drop the wontons in (about 10 at a time)  and simmer for about 5 minutes until they rise to the top.  If you are using frozen ones, add another cup of water and let it boil till the wontons float to the top again. Transfer the wontons to the boiling soup to finish cooking, another 3 minutes.

 

TO FREEZE:  Keep the wontons on the baking sheet and place in the freezer for about an hour.  Then transfer them to individual freezer bags.  Keep frozen till ready to cook.  Serve with chopped green onions and sliced ginger.