Thursday, August 21, 2008

Yangzhou inspired fried rice

Last night I found a video on on how to make Yangzhou Fried Rice. It looked so good that I couldn't wait to make it after a trip to the store. So I made it with what I currently had. It was delicious! I highly recommend this method of making fried rice. Check out the original. Here's my version:

This makes enough for a large lunch for one or a lunch for two requiring a side (in our case, grapes).

Canola oil
1 green onion, sliced diagonally every 1/2"
1 cup cooked, cold brown rice
1 egg
a handful or so of deli sliced ham cut into bite sized pieces
salt and pepper to taste

1. Heat a couple of tablespoons of canola oil in a wok or large skillet. Add green onions and stir fry for 15-30 seconds. Crumble rice over this.
2. Add egg and mix together, coating rice evenly. Add ham, salt, and pepper, and stir fry until egg is cooked.


Monday, August 4, 2008

Fiesta Tortilla Stack

This is a fun and easy recipe!

Fiesta Tortilla Stack

1 can ( 9 ounces) bean dip
2 tablespoon plus 1/4 cup sour cream
1 tablespoon plus 1/2 teaspoon Pantry Southwestern Seasoning Mix-divided
2 cups cooked chicken, chopped
1/2 cup green onion with tops, sliced thinly-(8)
3/4 cup pitted ripe olives, sliced, divided
1/4 cup fresh cilantro, chopped, divided
5 ( 10 inch) flour tortillas
8 ounces mild cheddar-( 2 cups)
Vegetable oil
2 medium plum tomatoes, seeded and chopped

Preheat the oven to 375 F. In a 1 quart bowl combine the bean dip, 2 tablespoons sour cream, and 1 tablespoon of the seasoning mix: mix well. Chop chicken and bell pepper and slice the green onion. Chop 1/2 cup of the olives. Chop the cilantro.

Place one tortilla on round baking stone. Use medium scoop (or your best guess!) and top each tortilla with 2 scoops of bean mixture; spreading within 1/4 inch of edge. Top evenly with 1 cup of chicken mixture. Place cheese over the top. Top with tortilla and repeat.
When the layers are complete spray Pam over the last one and bake 25 to 30 minutes, until top is brown. Mix the remaining 1/4 cup sour cream with the remaining seasoning spreading over top of warm tortilla and sprinkle with cheese. Sprinkle tomato, olives and chopped cilantro over the top as a garnish. Cut into wedges, serve with salsa. Serves 6
Chef's Hint from La Tablier Rose: Instead of layering each tortilla with the bean/chicken mixture and cheese, combine all ingredients together at the same time. It makes the mixture easier to spread.
Bon Appetit!

Friday, August 1, 2008

Cookie recipe #3: Something Borrowed

This recipe counts as borrowed because it is from one of Kira's co-workers. We noticed looking at the recipe that it is fairly similar to the Joy of Cooking recipe but perhaps less sweet. We shall see!

Big Chippers

1 ¼ c. flour

½ c. packed brown sugar

¼ c. granulated sugar

½ c. butter, at room temperature

1 tsp. vanilla extract

½ tsp. baking soda

½ tsp. salt

1 egg, at room temperature

1 12 oz. pkg. semisweet chocolate chips (2 cups)

1 c. chopped pecans (optional)

Preheat oven to 375 degrees. Into a large bowl measure flour, brown sugar, butter, granulated sugar, vanilla, baking soda, salt, and egg. With mixer at low speed beat ingredients until mixed. Stir in chocolate chips and pecans. Drop mixture by rounded tablespoons 2 inches apart onto ungreased cookie sheet. (I like to use parchment paper to bake cookies on, makes cleanup easier and the white paper doesn’t attack the heat like a dark cookie sheet does and the cookies tend not to get too brown on the bottom) Bake 12-15 minutes until lightly browned. Remove cookie to wire racks to cool. Makes 2 ½ dozen.

Muffin variation #1: Berry Almond

Remember to have all ingredients at room temperature!

Now since I'm an amateur, I don't know why this recipe doesn't utilize the muffin method. It did seem to work, though. Next time I make them I'll use the muffin method and let you know if it makes a difference.

Berry Almond Muffins:

1 egg
3/4 cup milk
2/3 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour (I used unbleached)
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Handful dried mixed berries (about 1/2 cup)
Handful chopped almonds (about 1/2 cup)

1. Heat oven to 375 degrees. Grease bottoms only of 12 medium muffins cups.
2. Beat egg; stir in milk, oil, vanilla extract, and almond extract.
3. Fold in remaining ingredients all at once just until flour is moistened (I pre-mixed the dry ingredients). Fold in berries and almonds.
4. Fill muffin cups about 3/4 full. Bake until golden brown, about 15-20 minutes. Cool for 5 minutes in pan, then cool on a rack. Good with butter.

Note: I don't have the normal 12 muffin cup pan. I use the six jumbo muffin pan. I love it!

French Puffs, the customizable muffin

Growing up, my husband's mother made "French Puffs," and old Betty Crocker recipe, for special occasions. Inspired by Peter's fond memories of these muffins, I decided to get the recipe and make them for his birthday. They were a little kids dream muffin: drenched with melted butter then rolled in cinnamon/sugar. What I like most about the recipe, though, is that it's so easily customizable! Stay tuned for interesting variations by yours truly.

French Puffs:
1 egg
3/4 cup milk
1/2 cup vegetable oil
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

Heat over to 375. Grease bottoms only of 12 medium muffins cups. Beat egg; stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy.) Fill muffin cups about 3/4 full. Bake until golden brown, about 15-20 minutes. Immediately remove from pan and roll hot muffins in about 1/2 cup butter or margarine, melted, then in mixture of 1/2 cup sugar and 1 tsp. ground cinnamon.

Her note: They are pretty rich with all that butter. They reheat okay, but are best when fresh. So if you want, you could cut the butter and cinnamon sugar in half, and only roll half of the muffins. The plain muffins reheat better and are great with just butter and jam or honey.