KariLee's Xanga

Thursday, April 01, 2004

Thu, 01 Apr 2004 11:38:47 GMT

Pancit

I got this recipe from a web site that I frequent, and it sounds delicious, and we will probably be having it for dinner tonight. I am putting it in word for word how she wrote it up, so thanks to Robyn at Bitchypoo.com. If you are concerned about empty calories etc, don't use the rice sticks, and it will be like a stir-fry.

************************************************************

This is a Filipino recipe, though I'm sure it's been Americanized. My friend Liz makes it all the time and it's absolutely addictive!

2 pkg. thin sliced pork chops (I use boneless center loin chops) or steak, cut into small pieces
1 bottle LaChoy Teriyaki sauce
Rice sticks
1 head of cabbage, shredded
3 carrots, shredded
1 onion, chopped
Minced garlic (the more the better)
Oil (we use olive oil) 2 Tbs.

Heat oil in wok. Once oil is hot, put meat, onions, and garlic in wok together; add some teriyaki sauce and black pepper. Cover and cook until meat is about half cooked through.

Add carrots and simmer for several minutes. Add more teriyaki sauce. Add cabbage; cover and cook.

Boil water in pot; put rice sticks in hot water; remove from heat and let soak for 2 minutes. Strain rice sticks and chop into small pieces. Add to wok and let simmer for several minutes until cabbage is cooked through. Add some more teriyaki sauce.

Notes: I have no idea how much teriyaki sauce to recommend; I know that we used about half a 15-oz bottle the last time I made it, and it was too salty. We'll probably buy low-sodium Teriyaki sauce next time.

Also, if you're not up for shredding the cabbage and carrots, you can buy a bag of coleslaw mix cabbage and carrots at the grocery store, and that works just fine. We use two bags.

The recipe calls for using the entire package of rice sticks, but we only used half the package (in interest of saving calories) last time, and could hardly tell the difference.

Sunday, March 07, 2004

Sun, 07 Mar 2004 03:31:33 GMT

Ok, I revise my stand on everything being better with bacon.

I tried the double-dare flavor at a local ice cream shop, and the flavor was "Smokey Bacon" and it wasn't inedible: run gagging for the trash can, but just.kind not right. Meaty ice cream is just NOT meant to be, folks. Smokey, chewey, meaty bacon pieces in vanilla ice cream is just wrong.

Heh, I guess that is what I get for trying things. My husband just laughs and laughs. But hey, I do luck out from time to time. Unfortunately, I'm down two of the last three things I've tried.

At our uber favorite Vietnamese joint, I tried a "Fresh Coconut Drink" under the blended fruit drinks and when the waitress brought it out, I almost gagged.
Essentially it was a glass, with ice cubes, about 12 oz of fresh (clear) coconut milk and canned slices of coconut the size of smallish fish fillets. (Also, ironically, the same texture.) I drank/gagged down about half because the darn thing was $4, and then started turning green. I assumed that it would be blended, and not floating chunks of slimy coconut in it.

Hey, I've had fresh coconut, and this wasn't it. I'm not hot on straight up coconut milk, but that is what I get for not asking before hand. If I never ever have coconut milk the rest of my life, I will be one happy chick.

Monday, March 01, 2004

Mon, 01 Mar 2004 21:59:02 GMT

Beer Cheese Dip

Ok, as you know I live in Wisconsin, where everything is better with cheese. And bacon. And beer. Or at least cheese and beer. Yeah, that's it.

So one of my aunties makes this dip, and it is so rockin' good. It doesn't have the above mentioned pork product, but thinking about it right now for a second, it probably wouldn't be a bad addition. It is <em>fab</em> with pretzels, and mini tortilla chips are pretty good with them too.

1 8oz cream cheese
1 pkg of ranch dressing
3/4 cup of beer
2 cups grated cheddar cheese
1 bunch green onions, sliced thin

Mix all ingredients well. Chill. (It mixes much easier
if the cream cheese is softened.)
She brings it to parties, and there is usually none to bring back home. Also, I have had it when cheap beer was used, and it can give a funky skunkiness to it, so at least use the kind of beer that you would normally drink. Like cooking wine, you should be able to drink it first...I'd also stick with pale pilsners. (Miller, Bud etc, but I could see how a light red might be a nice twist.

Good Luck!

Tuesday, February 17, 2004

Tue, 17 Feb 2004 13:45:36 GMT

Turkey Burgers

I really love the combination of cilantro and lime and had such a craving for it yesterday. So I decided to make some turkey burgers for dinner. I've made a similar recipe using ground chicken, formed them into balls or "logs" around a stalk of fresh lemon-grass and then grilled. Yeah-baby. This is not so fancy, but oh so good and easy easy to make. (And can be

1 lb ground turkey or chicken
1/3 cup cilantro, washed, stems removed and chopped
1/2 small onion, diced
zest from one lime
juice from 1/2 lime

Mix all ingredients well and form into patties. (I made mine on the smallish side.) On medium heat, cook with a little oil or non-stick spray until golden brown and cooked through.

I served them on toasted buns with sliced tomato and avacado and wasabi-horseradish mayo. I'm pretty pumped about the left-overs.

Wednesday, February 04, 2004

Wed, 04 Feb 2004 18:00:47 GMT

I can't believe I haven't posted in so long. Things are so hectic around here. We got our taxes done, so I can finally stock my freezer, and buy spices and hit the Asian market...Whoo-hoo! I made some vennison Chapch'ae this weekend, which probably goes against all the rules, but hey, make do with what you have in the freezer. Chapch'ae rocks my world, and my three year old eats it, so bonus!

I haven't actually made this recipe yet, but I plan on making it for dinner tomorrow night. It was on "The Morning Show" and Emeril made it. It looked so good...I can't wait to try it.

Halibut with (faux) "Pasta"

• 2 pounds medium zucchini (about 4), ends trimmed
• 12 ounces halibut, cut into 1-inch cubes
• Emeril's Original Essence (see recipe below)
• 1 tablespoon olive oil
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• Pinch finely grated lemon zest
• 2 tablespoons thinly sliced green onions
• 1 tablespoon dry white wine
• 3/4 cup shrimp stock
• 1 cup chopped, peeled and seeded tomatoes
• 2 tablespoons lightly toasted pine nuts
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmigiano-Reggiano, garnish

Emeril's Original Essence

• 5 tablespoons sweet paprika
• 1/4 cup salt
• 1/4 cup garlic powder
• 2 tablespoons freshly ground black pepper
• 2 tablespoons onion powder
• 2 tablespoons cayenne
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme

Essence Directions

1. Combine all ingredients in a small mixing bowl and blend well.
2. Store in an airtight container in your spice cabinet for up to 3 months.

Halibut Directions

1. Using a mandolin or a heavy sharp knife, slice the zucchini lengthwise into very thin strips, like pasta. Discard the center seedy pieces and separate the slices.
2. Season the halibut lightly on both sides with Emeril's Essence.
3. In a large skillet, heat the olive oil over medium-high heat. Add the halibut and cook until just cooked through, 1 1/2 to 2 minutes per side. Remove from the heat.
4. In a large skillet, heat the extra virgin olive oil over high heat. Add the garlic, red pepper flakes, and lemon zest, and cook, stirring, until fragrant, 30 seconds. Add the zucchini and green onions and cook, tossing, until the zucchini is just barley wilted, about 3 minutes. Add the white wine and bring to a boil. Add the stock and bring to a simmer while tossing. Add the tomatoes and remove from heat. Add the herbs and pine nuts and toss again. Season with salt and pepper to taste.
5. Divide the zucchini 'pasta' among 4 shallow pasta bowls or large plates. Arrange the fish on top and sprinkle each portion with 2 tablespoons of the cheese. Serve immediately.

Yield: Makes 4 servings
282 calories per serving
11 grams carbs per serving

Wednesday, December 31, 2003

Wed, 31 Dec 2003 14:18:33 GMT

This recipe is a Christmas Eve tradition in my husband's family. It is filling, very savory and also very easy. I made it as a starter for our Christmas Eve party, which by the way, went splendid, and very smooth. The recipe is from the Settlement Cookbook, which my MIL loves.

Clam Chowder

6 cans (6-8ox) minced clams
1/2 lb bacon
1 chopped onion
4 cups potatoes, cut into 3/4" cubes
4 cups 1 or 2 % milk
4 tsp butter
1/8 tsp pepper
1 tsp salt

Fry bacon until crisp. Crumble and set aside. Drain clams, saving liquor, and remove any shells. Set aside. Remove all but 2 Tbs. of the bacon fat, and fry onion in the fat for about 5 minutes. Add cubed pototoes, clam liquor,and enough water to cover. Cook until nearly tender. Add milk, butter, pepper and salt. When potoatoes are done, add clams and bacon. Cook 3 minutes longer.

This recipe does not make a thick, cream base, but is more of a brothy cream base, which is very good, and also helps the textures come out. There is nothing I hate more than a cream soup that has the consistincy of cooked oatmeal. Blech.

I'm not a chowder guru, and this chowder is a very good chowder, but needs a little something. Garlic perhaps? Thyme? I'm sure I would be tarred and feathered on the East Coast for even suggesting such blasphemous thoughts, but it needs just a little something. I haven't decided yet, but will experiment the next time I make it.

Happy New Year to everyone! May your new year be filled with love, happiness and prosperity.

Wednesday, December 17, 2003

Wed, 17 Dec 2003 01:46:55 GMT

So the final count for Christmas is 17. I'm not sweating yet, but I'll let you know how I feel in a week. I still don't know what we are going to serve, but I have been going through my cook books and have some good ideas.

* * * * * * * *

I made this chicken dish last week, and it really went fast. I didn't have the skewers, so I just laid the strips out on the cookie sheet. It was pretty darn good. I'm not a big fan of sweet main dishes/meat, but this was well worth the risk.

Sticky Garlic Chicken Skewers

3 cloves garlic, crushed
2 T. honey
1/4 c. ketchup
1/4 c. worchestershire
2 t. Dijon mustard
2 t. hot pepper sauce (tabasco)
salt and black pepper
3 skinless, boneless chicken breasts, cut into thin strips

Soak a dozen 10-inch skewers in water for at least 20 minutes.

In large shallow glass bowl mix together all ingredients except chicken and stir well. Add the chicken and stir until well-combined. Cover and marinate 20 - 30 minutes or overnight in refrigerator.

Preheat broiler to high (or use grill). Thread the marinated chicken onto the skewers. Discard marinade. Arrange on foil-lined baking sheet and broil for 6 - 7 minutes, turning occasionally until well-browned and cooked through.

I did only use 3 TBS of ketchup, since I'm not a fan of ketchup and I also added about 1 TBS of soy sauce, since everything is better with soy, and it cut the ketchup taste. I also omitted the hot sauce since Jamie is kind of persnickity.

Enjoy, this is a really great treat!

Tuesday, December 09, 2003

Tue, 09 Dec 2003 23:55:02 GMT

I spoke with my wonderful and very supportive Mother-In-Law, and we talked about having a pork roast, possibly roasted asparagus w/ root veggies, some sort of potatoes for Christmas eve. Personally, I am all in favor of appetizers, but we will see.

I had the most orgasmic (I'm such a foodie...hee!) nibbler at my cousin's home this past weekend. Vennison roll ups. Like Rumaki, but succlent, tender vennison wrapped in baccon with a sort of savory herb like sauce. Dear Lord, they were addicitive. They went very well with the Harp I was drinking...I might add. He promissed me lots of vennison, so I plan on making them at Christmas as well.

Sunday, December 07, 2003

Sun, 07 Dec 2003 23:57:16 GMT

I went to a birthday party for my cousin's six year old son last month, and Chapch'ae (phonetically: chap-chay) was served along with egg rolls, pot stickers and Korean beef barbeque. My cousin's wife Huija is from Korea, and has made my love of Asian food even more strong. I loved the dish, and can't wait to have it again.

I have volunteered to host Christmas this year, and it has ballooned from origionally 6 people to a staggering 13. I had been thinking about making a ham, ham just doesn't do anything for me. I have to come up with a impressive, but relatively easy meal to make. I think I am going to have to consult Tomon this one.

Monday, December 01, 2003

Mon, 01 Dec 2003 13:39:58 GMT

I'm sure it is obvious that I enjoy red peppers quite a bit. I have had this dip, and I also plan on making it for Christmas Eve dinner which I am hosting this year. This dip is so very versatile, so it can be used for raw veggies, crackers, on toasted bread slices, whatever you please. As an after thought, it probably wouldn't be that bad as a sauce for chicken or pork too.

Roasted Red Pepper Dip

2 large red bell peppers, halved, seeds and stems removed
2 tsp tomato paste
2 tsp balsamic vinegar
1 garlic clove
1/8 tsp cayenne pepper
1 Tbs. water

Preheat the broiler; line a baking sheet with foil. Arrange the bell peppers on the baking sheet, and broil them 3 inches from the heat, until charred on all sides, about 10 minutes. Place in a paper lunch bag and let them steam 10 minutes or until cool to the touch. Remove from bag and peel charred skin and discard.

In a food processor, puree the peppers, tomato paste, vinegar, water, garlic and cayenne until almost smooth.