Monica's Vegetable and Seitan Stew
http://allrecipes.com/Recipe/Monicas-Vegetable-and-Seitan-Stew/Detail.aspx
INGREDIENTS:
* 1 cup uncooked brown rice
* 2 1/2 cups water
* 1 quart vegetable broth
* 1 (14.5 ounce) can diced tomatoes with garlic
* 1 (8 ounce) package seitan
* 1 cup cauliflower
* 2 carrots, chopped
* 1/2 cup chopped fresh green beans
* 1/4 cup sliced green onions
* celery salt to taste
DIRECTIONS:
1. In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
2. In a separate pot, bring the broth to a boil. Stir in the tomatoes, seitan, cauliflower, carrots, green beans, and green onions. Reduce heat to low, and simmer 10 minutes, or until vegetables are tender. Season with celery salt, and serve in bowls over the cooked rice.
Dan's note: good brown rice makes this a lot more interesting
Thursday, May 22, 2008
Tuscan Stir Fried Vegetables and Potatoes Pesto
Tuscan Stir Fried Vegetables and Potatoes Pesto
Chef Christopher Sotkovsky, CEC, CCE, from PA Culinary Institute
Yield: 8 servings
3 potatoes, boiled in their skins
2 cloves minced garlic
1 medium eggplant, cut into small cubes
1 yellow squash, sliced 1/4" thick
1 green pepper, in 1/8" strips
3 tbsp olive oil
Tuscan Spice Mix to taste
1/4 cup pesto sauce
4 sun dried tomatoes, cut into thin strips
3 tbsp chicken stock or water
After cooking potatoes, slice into 1/2 inch rounds
Heat oil in a wok, fry potatoes for 30 seconds
Add garlic, eggplant, squash, peppers, saute a few minutes, season to taste
Add pesto, sun dried tomatoes, chicken stock, toss and cover to finish cooking (about 2 minutes)
Taste and season if necessary. Serve with crusty bread and olice oil.
Tuscan Spice Mix (20 servings):
1 tbsp dried parsley flakes
2 tbsp dried or fresh rosemary
1 tbsp dried oregano
1 tsp dried sage
1 tbsp dried garlic flakees
2 tbsp kosher/sea salt
1 tbsp cracked black pepper
1 tsp red pepper flakes
Place herbs in coffee grinder, pulse to chop into fine pieces. Add salt and pepper, mix well.
Dan's note: good flavor. I liked it.
Chef Christopher Sotkovsky, CEC, CCE, from PA Culinary Institute
Yield: 8 servings
3 potatoes, boiled in their skins
2 cloves minced garlic
1 medium eggplant, cut into small cubes
1 yellow squash, sliced 1/4" thick
1 green pepper, in 1/8" strips
3 tbsp olive oil
Tuscan Spice Mix to taste
1/4 cup pesto sauce
4 sun dried tomatoes, cut into thin strips
3 tbsp chicken stock or water
After cooking potatoes, slice into 1/2 inch rounds
Heat oil in a wok, fry potatoes for 30 seconds
Add garlic, eggplant, squash, peppers, saute a few minutes, season to taste
Add pesto, sun dried tomatoes, chicken stock, toss and cover to finish cooking (about 2 minutes)
Taste and season if necessary. Serve with crusty bread and olice oil.
Tuscan Spice Mix (20 servings):
1 tbsp dried parsley flakes
2 tbsp dried or fresh rosemary
1 tbsp dried oregano
1 tsp dried sage
1 tbsp dried garlic flakees
2 tbsp kosher/sea salt
1 tbsp cracked black pepper
1 tsp red pepper flakes
Place herbs in coffee grinder, pulse to chop into fine pieces. Add salt and pepper, mix well.
Dan's note: good flavor. I liked it.
Turkey chili
Turkey Chili
6 servings
1 lb lean ground turkey
1 cup chicken bouillion
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 cans chunky tomato sauce
1 can (6oz) tomato paste
1 can (6oz) water
2 cans dark kidney beans
2 tbsp lite soy sauce
1.5 tbsp chili powder
1/4 tsp cumin
1/2 tsp pepper
1 tbsp brown sugar
Brown turkey in a little broth in a large pot. Separately, saute onion, pepper, and garlic in more broth. Add all ingredients together. Simmer 1/2-1 hr.
Dan's note: this is not spicy at all. Also, instead of 2 cans of chunky tomato sauce, I've used 2 cans of diced tomatoes. Or I've just left out the tomatoes, that works too. I think I left out the chicken broth too.
Source: Mom
6 servings
1 lb lean ground turkey
1 cup chicken bouillion
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 cans chunky tomato sauce
1 can (6oz) tomato paste
1 can (6oz) water
2 cans dark kidney beans
2 tbsp lite soy sauce
1.5 tbsp chili powder
1/4 tsp cumin
1/2 tsp pepper
1 tbsp brown sugar
Brown turkey in a little broth in a large pot. Separately, saute onion, pepper, and garlic in more broth. Add all ingredients together. Simmer 1/2-1 hr.
Dan's note: this is not spicy at all. Also, instead of 2 cans of chunky tomato sauce, I've used 2 cans of diced tomatoes. Or I've just left out the tomatoes, that works too. I think I left out the chicken broth too.
Source: Mom
Three-cup Chicken
Three-Cup Chicken
This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!
1/3 cup sesame oil
20 garlic cloves, minced (yes, twenty!)
10 slices thin fresh ginger
2 serrano peppers, thinly sliced with seeds
2 lbs chicken breasts or chicken thigh pieces, cut up into bite-size pieces
1/3 cup soy sauce
1/3 cup rice wine
3 tablespoons sugar
2 cups Thai basil
1 cup of 1-inch sections scallions
1. Heat up the sesame oil in a wok or a large skillet on high heat.
2. Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
3. Add the chicken pieces and cook until it's white in color, about 5 minutes.
4. Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
5. Bring to a boil, then turn down the heat to medium.
6. Let cook, uncovered, until sauce thickens, about 30 minutes.
7. Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
8. Serve over steamed rice.
Dan's notes: also works with tofu and tempeh (particularly good with tempeh). Maybe a little too sweet. Reduce the sugar a bit and it's great. Fast too.
This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!
1/3 cup sesame oil
20 garlic cloves, minced (yes, twenty!)
10 slices thin fresh ginger
2 serrano peppers, thinly sliced with seeds
2 lbs chicken breasts or chicken thigh pieces, cut up into bite-size pieces
1/3 cup soy sauce
1/3 cup rice wine
3 tablespoons sugar
2 cups Thai basil
1 cup of 1-inch sections scallions
1. Heat up the sesame oil in a wok or a large skillet on high heat.
2. Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
3. Add the chicken pieces and cook until it's white in color, about 5 minutes.
4. Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
5. Bring to a boil, then turn down the heat to medium.
6. Let cook, uncovered, until sauce thickens, about 30 minutes.
7. Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
8. Serve over steamed rice.
Dan's notes: also works with tofu and tempeh (particularly good with tempeh). Maybe a little too sweet. Reduce the sugar a bit and it's great. Fast too.
Chicken and Vegetable Cashew Stir Fry
Chicken and Vegetable Cashew Stir Fry
Chef Christopher Sotkovsky, CEC, CCE
Yield: 4 servings
2 tbsp dark soy sauce
2 tsp rice wine vinegar
1 tbsp hoisin sauce
1 tbsp miso paste or oyster sauce
1 tsp cornstarch
1/2 tsp chili garlic sauce
1/2 cup chicken broth (low sodium)
2 tbsp safflower or canola oil
1 tsp fresh grated ginger
1 tsp garlic, finely chopped
1/4 cup scallions, sliced thinly
8 oz-1 lb chicken or tofu, cut into 1/2 inch cubes
2 cups vegetables, sliced thin (any vegetables, and/or baby corn and water chestnuts)
2 cups sprouts and shoots, fresh
1/2 cup roasted cashews
Mix first 7 ingredients in jar, shake until smooth.
Heat wok over high heat until a drop of water evaporates within 1-2 seconds of contact. Add 2 tbsp oil. When oil begins to smoke, add ginger and garlic, and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add chicken, stir-fry 30 seconds. Add rest of vegetables and stir-fry until softened, 3-5 minutes.
Shake broth mixture, pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Return mixture just to a boil, top with cashews, toss and serve.
Chef Christopher Sotkovsky, CEC, CCE
Yield: 4 servings
2 tbsp dark soy sauce
2 tsp rice wine vinegar
1 tbsp hoisin sauce
1 tbsp miso paste or oyster sauce
1 tsp cornstarch
1/2 tsp chili garlic sauce
1/2 cup chicken broth (low sodium)
2 tbsp safflower or canola oil
1 tsp fresh grated ginger
1 tsp garlic, finely chopped
1/4 cup scallions, sliced thinly
8 oz-1 lb chicken or tofu, cut into 1/2 inch cubes
2 cups vegetables, sliced thin (any vegetables, and/or baby corn and water chestnuts)
2 cups sprouts and shoots, fresh
1/2 cup roasted cashews
Mix first 7 ingredients in jar, shake until smooth.
Heat wok over high heat until a drop of water evaporates within 1-2 seconds of contact. Add 2 tbsp oil. When oil begins to smoke, add ginger and garlic, and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add chicken, stir-fry 30 seconds. Add rest of vegetables and stir-fry until softened, 3-5 minutes.
Shake broth mixture, pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Return mixture just to a boil, top with cashews, toss and serve.
Southwest-spiced Roasted Pork Tenderloin
Southwest-spiced Roasted Pork Tenderloin
1 whole pork tenderloin
1 tbsp paprika
1 1/2 tsp salt
1 1/2 tsp sugar
1 1/2 tsp brown sugar
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp black pepper
Heat oven to 425. In small bowl stir together all ingredients except pork to make 1/4 cup. Season tenderloin with 2 tbsp. of rub. Place meat in shallow pan, roast 35 minutes or 155 degrees. Let stand 5 min. and slice.
1 whole pork tenderloin
1 tbsp paprika
1 1/2 tsp salt
1 1/2 tsp sugar
1 1/2 tsp brown sugar
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp black pepper
Heat oven to 425. In small bowl stir together all ingredients except pork to make 1/4 cup. Season tenderloin with 2 tbsp. of rub. Place meat in shallow pan, roast 35 minutes or 155 degrees. Let stand 5 min. and slice.
Red Chili Chicken Enchiladas
Red Chili Chicken Enchiladas Recipe
Ninety-five percent of the time when we have enchiladas, it is my mom's (amazingly good, incredibly awesome) cheese enchiladas. Once in a while however, she'll make chicken enchiladas. With chicken enchiladas she often uses a red chili sauce which is spicier than the green chiles of the cheese enchiladas. Sometimes she uses canned enchiladas sauce, sometimes she makes it from scratch. Sometimes she coats the tortillas in sauce before cooking them, sometimes she doesn't. Every time she cooks it is an improvisation, so it can be difficult to pin her down on any one method or another. I've presented here her basic methods, with the variations.
1 small onion, chopped (about a cup)
Vegetable oil - grapeseed or olive
2 small cloves garlic, minced
1 14.5-ounce can tomatoes, preferably fire-roasted if you can get it
2 Tbsp red chili powder
1 teaspoon sugar
1/2 cup to a cup of water
12 corn tortillas
Grapeseed oil, peanut oil or canola oil - a high smoke point vegetable oil such as one of these
2-3 cups of cooked chicken, shredded or chopped
Salt
2 cups grated cheese (about 1/3 lb)
1 Preheat the oven to 350°F.
2 Prepare the sauce. Coat a large skillet with oil and sauté the onions on medium heat until translucent, a few minutes. Add the garlic for a minute more. While the onions are cooking, purée the canned tomatoes in a blender. Add the tomatoes to the onions and garlic. Bring to a low simmer. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish. Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce. As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers. Remove from heat.
Alternatively, use a prepared canned enchilada sauce, which can be perfectly fine.
3 Mix in 1/4 cup of the sauce with the cooked chicken, and a 1/4 cup of the cheese. Sprinkle with a little salt. Set aside.
4 Prepare the tortillas. There are 2 basic ways to prepare the tortillas - the traditional way of dipping them in the sauce and heating them individually, and my mom's way when she is trying to cut down on the fat.
First the traditional way. Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas. Proceed to the step 5.
For my mom's low-fat method of heating up the tortillas, she places a small amount of oil in the skillet to coat the pan. Add a tortilla, flip it to its other side. Then add another tortilla on top of the first to soak up some of the excess oil. Flip them both together and add yet another tortilla. Keep adding them wherever there seems to be some excess oil. The idea is to heat the tortillas and soften them with the minimum amount of oil. As the tortillas become soft and heated, remove them to a paper towel to soak up even more excess oil. If you find you need more oil in the pan, add it. With this method, you do NOT get the chili flavor infused in the tortillas. It is a matter of preference. I prefer the first method, excess oil or not, because it has a much richer and spicier flavor. But as my mom says, "Anything goes. This is just a guideline; do what you want."
Note that because we made this batch the low-fat way, the following photos show tortillas not coated in chili sauce, but the method is the same for if you did.
5 Assemble the enchiladas. Use an 8x12 inch pyrex baking dish. Place a couple spoonfuls of the chicken mixture in the center of a tortilla and roll it up. Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce.
Sprinkle with the remaining grated cheese. Note that I recall often eating these chicken enchiladas with very little cheese on them. Instead we had probably 2/3 cup of chopped fresh onion that had been soaked in vinegar sprinkled over the top. (My mom, bless her soul, has no recollection of the chicken enchiladas without the sprinkled cheese. But she's in her 70s and sometimes doesn't remember these things. Or she remembers later and doesn't remember that she ever forgot them in the first place. But heck, I'm in my 40s and my memory isn't what it used to be either.)
6 Place in the oven and cook for 10 minutes, or until cheese is bubbly.
Use a metal spatula to serve.
Serve with thinly sliced iceberg lettuce that has been seasoned with vinegar and salt (no oil), guacamole or avocado slices, and sour cream. Garnish with cilantro.
Serves 4.
Dan's notes: Make more sauce- maybe double the recipe. The first way of frying the tortillas is easier.
Ninety-five percent of the time when we have enchiladas, it is my mom's (amazingly good, incredibly awesome) cheese enchiladas. Once in a while however, she'll make chicken enchiladas. With chicken enchiladas she often uses a red chili sauce which is spicier than the green chiles of the cheese enchiladas. Sometimes she uses canned enchiladas sauce, sometimes she makes it from scratch. Sometimes she coats the tortillas in sauce before cooking them, sometimes she doesn't. Every time she cooks it is an improvisation, so it can be difficult to pin her down on any one method or another. I've presented here her basic methods, with the variations.
1 small onion, chopped (about a cup)
Vegetable oil - grapeseed or olive
2 small cloves garlic, minced
1 14.5-ounce can tomatoes, preferably fire-roasted if you can get it
2 Tbsp red chili powder
1 teaspoon sugar
1/2 cup to a cup of water
12 corn tortillas
Grapeseed oil, peanut oil or canola oil - a high smoke point vegetable oil such as one of these
2-3 cups of cooked chicken, shredded or chopped
Salt
2 cups grated cheese (about 1/3 lb)
1 Preheat the oven to 350°F.
2 Prepare the sauce. Coat a large skillet with oil and sauté the onions on medium heat until translucent, a few minutes. Add the garlic for a minute more. While the onions are cooking, purée the canned tomatoes in a blender. Add the tomatoes to the onions and garlic. Bring to a low simmer. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish. Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce. As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers. Remove from heat.
Alternatively, use a prepared canned enchilada sauce, which can be perfectly fine.
3 Mix in 1/4 cup of the sauce with the cooked chicken, and a 1/4 cup of the cheese. Sprinkle with a little salt. Set aside.
4 Prepare the tortillas. There are 2 basic ways to prepare the tortillas - the traditional way of dipping them in the sauce and heating them individually, and my mom's way when she is trying to cut down on the fat.
First the traditional way. Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas. Proceed to the step 5.
For my mom's low-fat method of heating up the tortillas, she places a small amount of oil in the skillet to coat the pan. Add a tortilla, flip it to its other side. Then add another tortilla on top of the first to soak up some of the excess oil. Flip them both together and add yet another tortilla. Keep adding them wherever there seems to be some excess oil. The idea is to heat the tortillas and soften them with the minimum amount of oil. As the tortillas become soft and heated, remove them to a paper towel to soak up even more excess oil. If you find you need more oil in the pan, add it. With this method, you do NOT get the chili flavor infused in the tortillas. It is a matter of preference. I prefer the first method, excess oil or not, because it has a much richer and spicier flavor. But as my mom says, "Anything goes. This is just a guideline; do what you want."
Note that because we made this batch the low-fat way, the following photos show tortillas not coated in chili sauce, but the method is the same for if you did.
5 Assemble the enchiladas. Use an 8x12 inch pyrex baking dish. Place a couple spoonfuls of the chicken mixture in the center of a tortilla and roll it up. Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce.
Sprinkle with the remaining grated cheese. Note that I recall often eating these chicken enchiladas with very little cheese on them. Instead we had probably 2/3 cup of chopped fresh onion that had been soaked in vinegar sprinkled over the top. (My mom, bless her soul, has no recollection of the chicken enchiladas without the sprinkled cheese. But she's in her 70s and sometimes doesn't remember these things. Or she remembers later and doesn't remember that she ever forgot them in the first place. But heck, I'm in my 40s and my memory isn't what it used to be either.)
6 Place in the oven and cook for 10 minutes, or until cheese is bubbly.
Use a metal spatula to serve.
Serve with thinly sliced iceberg lettuce that has been seasoned with vinegar and salt (no oil), guacamole or avocado slices, and sour cream. Garnish with cilantro.
Serves 4.
Dan's notes: Make more sauce- maybe double the recipe. The first way of frying the tortillas is easier.
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