Canned Salmon Chowder

Ingredients:

  • 1 onion, diced
  • 3 or more red potatoes, peeled and diced
  • 3 strips of double thick bacon cut into lardons
  • 2 cloves of garlic, minced
  • 2 stalks of celery
  • 1 bottle of clam juice
  • 1 tsp of pepper
  • 1 tsp of salt
  • 2 cup of milk
  • 1 can of pink salmon with juice and bones

Directions:

  1. In a pot cook bacon until fat has rendered and bacon has started to crisp
  2.  Add onions, garlic, and celery and sautee until soft
  3. Add potatoes and clam juice and enough water to just cover , and boil until potatoes are almost cooked through
  4. Add small can of evaporated milk
  5. Dump in the contents of the can of pink salmon
  6. Add milk and bring almost to a boil. Do not boil or it will curdle
  7. Season to taste
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Chicken Dhansak

Ingredients:

  • 2 Tbsp vegetable oil
  • 2 small to medium onions, chopped
  • 4 cloves of garlic, smashed and then chopped
  • 1 thumb of ginger, finely minced
  • 2 bay leaves
  • 2 Tsp garam masala
  • 1 teaspoon cumin
  • 2 Tsp curry powder
  • 1 Tsp turmeric
  • 1/2 tsp hot chili powder
  • 1 package ( 1 and 1/2 lbs or more) of boneless, skinless chicken thighs cut into bite sized pieces
  • 1 16 oz can of diced tomatoes, processed for half a minute in food processor
  • 4 Oz of red dhal (lentils)
  • Salt
  • Cilantro
  • Greek style yogurt

Directions:

  1. Dissolve bouillon cube in 16 of water and set aside
  2. Saute onions until lightly browned in pot
  3. Add garlic, ginger, spices, and bay leaves and saute thirty seconds
  4. Add chicken and cook for a couple of minutes to absorb flavors from seasonings
  5. Add tomatoes and bouillon
  6. Add lentils, cover and simmer for twenty-five  minutes
  7. Remove cover and simmer for additional ten minutes with cover off
  8. If too dry add water
  9. Season with salt to taste
  10. Serve with chopped cilantro and dollop of Greek style yogurt

Black Bean Salad with Corn, Red Peppers and Avocado

Ingredients:

  • 1 15-ounce cans black beans, rinsed and drained
  • 2 ears fresh corn, kernels cut off the cob
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, diced fine
  • 2 cloves garlic, minced
  • ½ White onion, minced
  • 2 teaspoons salt
  • 1 Tsp sugar
  • Extra virgin olive oil
  • 1 teaspoon lime zest (be sure to zest limes before juicing them)
  • 3 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 Hass avocados, chopped

Directions:

  1. Combine all ingredients except for avocados in a large bowl and mix well
  2. Cover and chill for a few hours or overnight
  3. Right before serving, add avocados and mix gently, being careful not to mash avocados.
  4. Serve at room temperature

Stirfried Orange Beef

Ingredients:

  • 8 oz Flank steak
  • 2 Tsp dark soy sauce
  •  1 Tbsp corn starch
  • I tbsp each minced ginger and minced garlic
  • 1/2 Tsp each salt and pepper
  • 1 seranno chili with seeds, sliced thin
  • Pinch of ground hot chili pepper or tsp hot chili
  • 2 Green onions, chopped
  • zest of 1/2 orange, julienned

for the pre-mixed sauce

  • Juice of 1/2 orange
  • Add zest of 1/2 orange cut into fine strips
  • 2 Tbsp soy sauce
  • 2 Tbsp oyster sauce
  • 1/4 cup f water
  • 1 Tsp sugar
  • 1 Tbsp corn starch

Directions:

  1. Make pre-mixed sauce in small bowl and set aside
  2. Cut flank steak across the grain into thin strips
  3. Add salt and pepper, soy sauce, and cornstarch to the beef and message so it is evenly coated. Add Tbsp of oil and work into the beef to keep beef pieces from sticking together
  4. Add oil to hot wok and add ginger and garlic. Stir free for a ten seconds
  5. Add beef and stir fry until half-cooked
  6. Add chili pepper and white part of green onion and stir fry for thirty seconds
  7. Stir fry a few seconds and add sauce. Bring to a boil and cook until thickened
  8. Garnish with tops of green onion. Serve with white rice

Traditional Coleslaw

Ingredients:

  • 1/2 Head cabbage
  • 1-2 Carrots
  • 1/4 Cup cider vinegar
  • 2 Tbsp sugar
  • 1 Tsp salt
  • Mayonnaise
  • Sour cream
  • Pinch of cayenne pepper
  • 3 Scallions finely chopped (optional)
  • Cilantro, chopped (optional)

Directions:

  1. Using the grating disc shred cabbage and carrot in food processor and put in bowl
  2. Mix vinegar, sugar, salt,  cayenne pepper, sour cream, and mayonnaise and pour over cabbage and fold in
  3. Chill and serve
  4. Variation: fold in chopped cilantro and chopped scallions

 

 

Szechuan Stir Fry: Spicy Beef with Bell Peppers

Ingredients:

  • 8 oz Beef flank steak cut across the grain
  • 1 Tbsp each hot chili oil and vegetable oil
  • 1 Tbsp each ginger, shallot, and garlic
  • ½ Tsp five spice powder
  • ½ Yellow onion sliced lengthwise
  • 4 oz sliced shiitake mushrooms
  • ½ each green and red bell pepper
  • ¼ cup beef stock or water
  • 1 Tbsp  hoisin sauce
  • 1 Tbsp  soy sauce
  • 1 Tsp sesame oil
  • 1 Tbsp hot bean paste
  • 1 Tsp cornstarch

Directions:

  1. Premix last 6 ingredients and set aside
  2. Heat wok and add vegtable oil, chili oil and then ginger, garlic, and shallot stir frying briefly
  3. Add onions and continue stir frying
  4. Add peppers and and mushrooms  and continue stir frying
  5. Add  five spice powder and continue stir frying
  6. When ingredients are just about done add the premix sauce, bring to a boil until thickened
  7. Serve with white rice

Chinese Broccoli

Ingredients:

  • 1 bunch Gai Lan (Chinese broccoli), trimmed
  • 1 Tsp sugar
  • 1 Tsp cornstarch
  • 1 Tbsp rice vinegar
  • 2 Tbsp water
  • ½ Tbsp sesame oil
  • 2 Tbsp hoisin sauce
  • 2 Tsp minced ginger root
  • 2 cloves garlic, minced

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside.
  2. Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, water, and hoisin sauce  together in a small bowl
  3. Add oil to hot walk. When hot add ginger and garlic and briefly stir fry
  4. Add broccoli and stir fry briefly
  5. Add sauce and stir until thickened. Serve

Chicken Wings With Black Bean Sauce

Ingredients:

  • 8 whole chicken wings cut in half
  • oil for stir frying
  • 1 Tbsp ginger, minced
  • 2 cloves of garlic, minced
  • 1/2 medium onion, chopped
  • 1 Serrano chili, with seeds and thinly sliced
  • 1 Tbsp black bean sauce
  • 1 Tbsp oyster sauce
  • 1 Tsp sugar
  • 1-2 Tsp Sesame oil
  • 1 Tbsp Chinese cooking wine or sherry
  • 2 scallions, chopped
  • 1 Tsp of cornstarch in water

Directions:

  1. Boil wings for about 15 minutes, run under cold water and set aside
  2. Add oil to wok and stir fry ginger, garlic, serrano chili, and onion
  3. Add black bean sauce ans stir fry a few seconds
  4. Add chicken wings and stir fry a minute coating with sauce
  5. Add oyster sauce, sugar, sesame  oil, and hot pepper sauce. Stir
  6. Add cooking wine
  7. Stir in cornstarch/water mixture to thicken sauce
  8. Garnish with chopped scallions, toss, and serve

Chimichurri Sauce

Ingredients:

  • 1/2 cup cilantro (or basil)
  • 1/2 cup parsley
  • 1/4 cup of red wine vinegar
  • 1 tsp red pepper flakes
  • Salt & pepper to taste
  • 1 small white onion
  • 4 cloves of garlic
  • zest of 1/2 lemon
  • Juice of the lemon
  • 1 Tbsp of fresh oregano (optional)
  • 1/2 cup of olive oil

Directions:

  1. Put all ingredients except oil in food processor and pulse until finely chopped. Do not over process or it will turn into mush
  2. Remove ingredients to bowl
  3. Stir in olive oil with a spoon
  4. Serve over grilled steak, chicken, or fish

Szechuan Chicken

Ingredients:

  • 3/4 lbs of boneless chicken breasts
  • Salt
  • White pepper
  • Cornstarch
  • Sesame oil
  • Peanut oil
  • 2 cloves of garlic
  • 1 Tbsp minced ginger root
  • 1 Carrot
  • 1/2 Green pepper
  • 1/2 Yellow pepper
  • 1/2 Red pepper
  • 1 Stalk of celery
  • 1/2 medium onion
  • 4 oz Mushrooms
  • 2 Tbsp oyster sauce
  • 2 Tbsp of soy sauce
  • Tbsp water
  • 1 Tsp sugar
  • 1 Tbsp rice vinegar
  • 1 Tbsp Chinese cooking wine or sherry
  • Cornstarch
  • 1 Tsp hot chili sauce

Directions:

  1. Dry chicken and cut into strips Season with salt and white pepper. Toss with cornstarch until pieces are uniformly coated. Then add a couple of tablespoons of cooking oil and a teaspoon of sesame oil. Toss to coat and set aside
  2. Cut up vegetables in sizes that will allow them to cook at same rate
  3. Make sauce in small bowl by mixing water, soy sauce, oyster sauce, rice vinegar, sherry, and a teaspoon of sugar. Stir in a couple of tablespoons of cornstarch and set aside.
  4. Add 2 Tbsp of oil to walk and cook chicken. When done set aside on a plate.
  5. Add a bit more oil and stir fry vegetables. Add a quarter cup of water and toss. cover, and cook for a couple of minutes until degree of desires doneness is achieved
  6. Stir in sauce
  7. Return chicken to wok with vegetables and stir. Adjust thickness of sauce with more water if too thick or with a slurry of cornstarch and water if too thin. Toss
  8. Add hot chili sauce and toss
  9. Serve with white rice