We are fortunate to have many, many amazing people in our lives. This Thanksgiving we will be celebrating with our "California Family" -- our incredible neighbors!! My family is providing the following Cranberry Sauce, as well as Yukon Gold Smashed Potatoes and my Gravy, plus the Pumpkin Pies my husband just pulled out of the oven (his mom will be so proud - he did a beautiful job recreating her famous pie!!) We are having a Potluck Thanksgiving Dinner with our neighbors -- what a fabulous way to share a feast!! Whatever your traditions may be ENJOY your day -- I'll toast to you and all those that we are blessed to have in our lives! CHEERS Y'ALL!!! xo
Showing posts with label garlic chili sauce. Show all posts
Showing posts with label garlic chili sauce. Show all posts
Wednesday, November 23, 2011
CRANBERRY SAUCE a la ORANGE
We are fortunate to have many, many amazing people in our lives. This Thanksgiving we will be celebrating with our "California Family" -- our incredible neighbors!! My family is providing the following Cranberry Sauce, as well as Yukon Gold Smashed Potatoes and my Gravy, plus the Pumpkin Pies my husband just pulled out of the oven (his mom will be so proud - he did a beautiful job recreating her famous pie!!) We are having a Potluck Thanksgiving Dinner with our neighbors -- what a fabulous way to share a feast!! Whatever your traditions may be ENJOY your day -- I'll toast to you and all those that we are blessed to have in our lives! CHEERS Y'ALL!!! xo1 1/2 cups granulated
2 oranges zested (divided) and segmented *I used navel oranges today -TC
Sunday, September 18, 2011
Gettin' FIGGY with it...
Sadly I had never tasted a fresh fig until I went to culinary school. A few years later I was still debating my affections for the fruit when I decided to plant one in our back yard -- I have had NO regrets!!
My figs are now gone… the last ones were enjoyed last week by a pair of ornery squirrels who like to torment our dog, Captain Jack! (I got so excited to use my last harvest of figs—I forgot to take a picture of them! Sorry!)
That being said, our family went to RibStock this weekend on Lake Cameron Park, CA. (I was impressed by how organized it was as this was only the 2nd year of the event!) The weather was perfect “festival weather” and my husband is a BBQ Judge certified by the KCSB -- Kansas City Barbeque Society. While enjoying the different samples from the BBQ teams (chicken, ribs, shoulder & brisket) I noticed a wild fig tree on the banks of the lake. A few of the figs had just deepened to their dark "ripe" color, so that means there are still fresh figs to be harvested here in Northern California!! HOORAY!!
Quick Fig Jam/Fig Glaze
Just the right amount of tartness to cut the sweet! We have used this concoction three ways: (1) Spread on breakfast breads: pancakes, waffles, toast, etc.; (2) Spread on thin slices of crusty baguette, top with crumbled Feta, Bleu cheese or Gorgonzola and broil until hot & lightly browned for a lovely appetizer; or (3) Brush this over brined and grilled chicken or pork chops. Delicious!
6-8 fresh figs, trimmed and chopped *I use Turkish Figs right off my tree!
1/4 cup POM Pomegranate Juice *I like Pomegranate-Cherry
2 strips of lime zest (about 1/2-inch wide, with NO white pith... it is bitter!)
1 TBSP Agave Nectar or honey
pinch of sea salt
In a medium sauce pan, bring all ingredients to a rolling boil. Turn down heat and simmer for 30 minutes. Use a hand masher to crush into a smoother, yet still lightly chunky sauce. Cool completely and store covered in the fridge up to 2 weeks. --Courtesy of The Traveling Cook at Home with the Kids -- August 20, 2011.
Fig Lime Jam Yields = 8 (4 oz) jars of jam
About a month after I made the Quick Fig Jam/Fig Glaze (recipe above), I decided to try my hand at canning. I am happy with the results and am kicking myself for not trying it earlier!
To give gifts of jam to your family & friends, you'll need new lids and clean & sanitary jars. Some added pectin is a good idea to allow the mixture to "set-up" properly. I followed the "Waterbath Canning" directions on the box of BALL Jelly Jars. Below is my modified version (different fruit & less sugar) of a recipe found in SUNSET Magazine.
2 1/2 TBSP (half a 1 3/4 oz. package) Sure-Jell pectin labeled "For Less or no sugar needed recipes"
1/2 cup sugar, divided
3 cups fresh figs, trimmed and chopped fine *I use Turkish Figs right off my tree!
1 1/3 cup Hansen's Natural apple juice
3 TBSP Agave nectar
1/2 a lime, zested and juiced
STEP 1 - Place a silpat trivet OR a clean kitchen towel in the bottom of a large stock pot. Place glass jars, rings and new lids in pot and cover with 1" of water. Simmer until temperature reach 180 degrees F -- per the "Ball Complete Home Canning Instructions" on my box of jelly jars. Turn off heat and keep jars, rings and lids in this sanitized state until ready to use.
STEP 2 - Meanwhile, in a large stock pot (about 5-quart capacity or larger) combine pectin, 1/4 cup sugar, figs, juice, lime zest, and lime juice and bring to a boil. Stir often and be sure to scrape down sides of pot.
STEP 3 - Add Agave nectar and a scant 1/4 cup of sugar; bring back to a rolling boil while stirring. Continue stirring and cook 1 minute more, then remove from the heat.
STEP 4 - Either jar for short-term use or long-term use...
Short-term use: "Ladle jam into heatproof jars and close with lids. Let cool to room temperature. Keeps, chilled, up to 1 month." --per Sunset Magazine recipe for "Blackberry Lime Jam," July 2011.
Long-term use: Carefully ladle liquid jam into prepared hot jars leaving about 3/4 inch of jar empty. Wipe the edge of the jar with a clean damp towel and place new lid on top. Screw on ring just tightened. Immerse the jars in 1 inch of water in a stock pot, cover and bring to a boil. After 10 minutes**, turn off heat and allow the jars to remain in the pot for an additional 5 minutes. [**Time will depend on altitude, please check "Altitude Chart" for canning in your area. www.FreshPreserving.com.] Remove from water and place on a thick clean towel or cooling rack for 12 hours. *Be sure to keep jars in upright position when moving them! After cooling for 12 hours, check the seal and if there is NO "popping" sound, your jam is good to go for up to a year! --Courtesy of The Traveling Culinarian -- September 4, 2011.
HELPFUL LINKS:
RibStock, Lake Cameron Park, Cameron Park, CA http://rib-stock.com/
KCBS (Kansas City Barbecue Society) -- Events Calendar http://www.kcbs.us/events.php
BALL Jelly Jars http://www.freshpreserving.com/home.aspx
SUNSET Magazine – Blackberry Lime Jam recipe http://www.myrecipes.com/recipe/blackberry-lime-jam-50400000113864/
My other blog “The Traveling Cook at Home with the Kids” on El Dorado Guide website http://eldoradoguide.com/blps/blog.cfm?weblog=18
Wednesday, May 26, 2010
KOREAN CRAVINGS
Once upon a time, I lived in Atlanta and worked in the wonderful world of insurance. (No sarcasm here!!) I used to LOVE taking brokers to the suburbs between Dunwoody and Chamblee on Peachtree Road (unlikely, a ‘Peachtree’ in Atlanta, I know!) to Hanwoori Korean Restaurant.
Every once in a while the cravings for Bulgogi (Korean Barbecued Beef – spellings vary), Gulgogi and Kim chi made with zucchini (or was it cucumbers?) come back strong. This week I created the following recipe to satisfy that craving!
Don’t feel guilty taking help!! I used sliced, pre-marinated BOOL KOLGI courtesy of Trader Joe’s refrigerated section. (Thanks for the tip DW of SF, CA!) It’s higher in sodium than I’d like, but this is not an ‘every month food.’
TASTE of KOREA FRIED RICE -- Serves 4
I wanted Bool Kolgi, but was not sure if our littlest one was going to care for the meat separately. To solve the problem, I made a Korean-style fried rice with Kim Chi inspired flavors!
Oil, as needed – I used about 1 TBSP Safflower oil
1 small sweet onion, diced or slivered
1 bell pepper, diced
5 ounces finely shredded cabbage, chopped -- I used ½ a (10 oz) bag Angel Hair Cole Slaw
1 to 2 tsp Geasoning or your favorite seasoing blend – Tony Charchrie’s would be nice here!
2 cloves garlic, grated on a microplane
2 tsp Gourmet Garden Lemongrass -- found in tubes in most refrigerated produce sections
1 tsp ground ginger -- I was out of fresh; if using fresh use 1 TBSP freshly grated ginger
1 TBSP jarred Chili Garlic Sauce -- I use Lee Kum Kee brand *increase if you’d like heat!
3 TBSP Lite Soy Sauce (has less sodium)
1 TBSP fish sauce, optional – this product stinks to high heavan, but adds graeat flavor to the end product!
2 tsp sugar, dissolve in the soy sauce prior to adding to rice
3 cups of HOT, cooked rice – I used wild rice blend from Raley's*
1 pkg (about 1.25 lbs) Trader Joe’s Bool Kogi cooked, trimmed of fat, and diced
6 oz. shelled & cooked edamame; if frozen, cook, shock** and drain (I used 1/2 bag of frozen Trader Joe’s Shelled Edamame Soybeans, save the other half for another recipe or for snacking! --TC)
Every once in a while the cravings for Bulgogi (Korean Barbecued Beef – spellings vary), Gulgogi and Kim chi made with zucchini (or was it cucumbers?) come back strong. This week I created the following recipe to satisfy that craving!
Don’t feel guilty taking help!! I used sliced, pre-marinated BOOL KOLGI courtesy of Trader Joe’s refrigerated section. (Thanks for the tip DW of SF, CA!) It’s higher in sodium than I’d like, but this is not an ‘every month food.’
TASTE of KOREA FRIED RICE -- Serves 4
I wanted Bool Kolgi, but was not sure if our littlest one was going to care for the meat separately. To solve the problem, I made a Korean-style fried rice with Kim Chi inspired flavors!
Oil, as needed – I used about 1 TBSP Safflower oil
1 small sweet onion, diced or slivered
1 bell pepper, diced
5 ounces finely shredded cabbage, chopped -- I used ½ a (10 oz) bag Angel Hair Cole Slaw
1 to 2 tsp Geasoning or your favorite seasoing blend – Tony Charchrie’s would be nice here!
2 cloves garlic, grated on a microplane
2 tsp Gourmet Garden Lemongrass -- found in tubes in most refrigerated produce sections
1 tsp ground ginger -- I was out of fresh; if using fresh use 1 TBSP freshly grated ginger
1 TBSP jarred Chili Garlic Sauce -- I use Lee Kum Kee brand *increase if you’d like heat!
3 TBSP Lite Soy Sauce (has less sodium)
1 TBSP fish sauce, optional – this product stinks to high heavan, but adds graeat flavor to the end product!
2 tsp sugar, dissolve in the soy sauce prior to adding to rice
3 cups of HOT, cooked rice – I used wild rice blend from Raley's*
1 pkg (about 1.25 lbs) Trader Joe’s Bool Kogi cooked, trimmed of fat, and diced
6 oz. shelled & cooked edamame; if frozen, cook, shock** and drain (I used 1/2 bag of frozen Trader Joe’s Shelled Edamame Soybeans, save the other half for another recipe or for snacking! --TC)
toasted sesame seeds, for garnish
Preheat a large frying pan coated with non-stick spray to medium-high. Cook the boolgi in batches – do not crowd the pan… 4 minutes a side or until nicely browned. Meat should be medium to medium rare with a nice sear – you will cook it again gently when stir-frying… Remove to a covered dish to keep warm. *Do NOT burn the sugars in the marinade or you will need to wash out your pan at this stage!
In the same pan, sauté the diced onion and bell peppers until soft and lightly browned. Add the fresh grated garlic, lemongrass and garlic red pepper sauce stirring for 1 minute. Add the chopped angel hair cabbage and cook 3 minutes longer or until it begins to soften. (This is where the Kim Chi flavor steps in!)
Meanwhile, reheat your pre-cooked rice for 2 minutes at 70% in a covered dish the microwave. Add rice to the pan with the sautéed aromatics and the soy/fish sauce mixture. Just before serving, gently fold in the diced boolgi and the pre-cooked edamame (shelled soy beans). Once warmed through, sprinkle with toasted sesame seeds and serve immediately. (Sliced scallions would also be a nice garnish, but I was out of time!)
*Note: Make rice ahead of time in the microwave.
Using a Wild Rice Blend – place 4 cups broth/stock or mixed juice & broth with 2 tsp Geasoning (or Kosher salt or your favorite seasoning blend), plus 1 TBSP olive oil and 2 cups Wild Rice blend [Natural Foods Bulk Bin #717 from Raley’s/Bel Air Grocery Stores] in a covered 2 QT microwavable dish. Cook on HIGH 33 minutes and allow to sit undisturbed for an additional 25 minutes. Times may vary depending on the strength of your microwave. Place the cooked rice on a sheet pan to cool, then into an air-tight dish and store in the fridge up to a week if you are not going to use immediately. –TC at home, Spring 2010.
**Note: To ‘shock’ vegetables, cook until a minute or two before desired doneness, then drain and plunge into ice water for 2 minutes and drain well. Hold until ready to use. --TC
If you’d like to eat the Bool Goki as the entrée and have a nice side dish that is nutritious (soybeans) and has a kick, try the following recipe as an accompaniment. –TC at home, Spring 2010.
EDAMAME SALAD Serves 8 as a side; Prep Time: 20 minutes
We love the way this salad's clean, fresh flavors brighten up the winter dinner table.
Notes: Because sesame oil can go rancid quickly, store it in the refrigerator. Asian chili garlic sauce is available in the Asian-food section of most supermarkets.
2 tablespoons sesame oil (see Notes)
1 tablespoon rice vinegar
2 teaspoons soy sauce
1/2 teaspoon Asian chili garlic sauce (see Notes)
1 pound shelled edamame, cooked and cooled
2 green onions, thinly sliced
1/4 cup chopped mint
1/4 cup sliced almonds *I toast these for more “crunch!” --TC
In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and chili sauce. Set aside. In a large bowl, combine edamame, green onions, mint, and almonds. Toss with dressing to coat.
Nutritional Information: CALORIES 113(60% from fat); FAT 7.6g (sat 0.6g); PROTEIN 6.6g; CHOLESTEROL 0.0mg; SODIUM 93mg; FIBER 3.2g; CARBOHYDRATE 6.2g --Courtesy of Roxanne Chan, Albany, CA - Sunset, JANUARY 2008.
KID’s KOREAN STIR-FRY -- Serves 1 kid as an entrée with one or two sides
Unsure if our little one would like the garlic and extra spice of my newly created Korean Fried Rice, I came up with this recipe on the fly so that she thought she was eating the “same dish as everyone else!”
1 tsp Lite Soy Sauce
a few drops of fish sauce, optional
a pinch of ground ginger
a pinch of sugar
1 tsp oil – I used safflower
1 medium carrot, cleaned & grated
1 oz. shredded cabbage, finely chopped (a small handful)
1 cup HOT Minute Ready to Serve Brown Rice – remove seal & heat for 1 minute in microwave
¼ cup edamame, cooked
¼ cup Bool Kolgi cooked & finely diced
toasted sesame seeds, optional
In a small bowl, mix the soy sauce, fish sauce, ginger and sugar until the sugar is dissolved.
While heating rice in the microwave, place a small sauté pan, over medium-high heat and add oil. Once oil is hot (it wil shimmer,) add the shredded carrot and cabbage, sauté 1 minute. Add the soy sauce mixture and the HOT brown rice; stir gently until rice is coated evenly with the sauce mixture. Add the edamame and the diced meat. Sauté 2 minutes more until heated through. Garnish with toasted sesame seeds and serve immediately. –TC at home, Spring 2010.
HELPFUL WEBSITES:
Minute Rice (individual servings of pre-cooked brown rice, etc.)
http://www.minuterice.com/en-us/products/94/MINUTEReadytoServeBrownRice.aspx
Trader Joe’s http://www.traderjoes.com/index.asp
Preheat a large frying pan coated with non-stick spray to medium-high. Cook the boolgi in batches – do not crowd the pan… 4 minutes a side or until nicely browned. Meat should be medium to medium rare with a nice sear – you will cook it again gently when stir-frying… Remove to a covered dish to keep warm. *Do NOT burn the sugars in the marinade or you will need to wash out your pan at this stage!
In the same pan, sauté the diced onion and bell peppers until soft and lightly browned. Add the fresh grated garlic, lemongrass and garlic red pepper sauce stirring for 1 minute. Add the chopped angel hair cabbage and cook 3 minutes longer or until it begins to soften. (This is where the Kim Chi flavor steps in!)
Meanwhile, reheat your pre-cooked rice for 2 minutes at 70% in a covered dish the microwave. Add rice to the pan with the sautéed aromatics and the soy/fish sauce mixture. Just before serving, gently fold in the diced boolgi and the pre-cooked edamame (shelled soy beans). Once warmed through, sprinkle with toasted sesame seeds and serve immediately. (Sliced scallions would also be a nice garnish, but I was out of time!)
*Note: Make rice ahead of time in the microwave.
Using a Wild Rice Blend – place 4 cups broth/stock or mixed juice & broth with 2 tsp Geasoning (or Kosher salt or your favorite seasoning blend), plus 1 TBSP olive oil and 2 cups Wild Rice blend [Natural Foods Bulk Bin #717 from Raley’s/Bel Air Grocery Stores] in a covered 2 QT microwavable dish. Cook on HIGH 33 minutes and allow to sit undisturbed for an additional 25 minutes. Times may vary depending on the strength of your microwave. Place the cooked rice on a sheet pan to cool, then into an air-tight dish and store in the fridge up to a week if you are not going to use immediately. –TC at home, Spring 2010.
**Note: To ‘shock’ vegetables, cook until a minute or two before desired doneness, then drain and plunge into ice water for 2 minutes and drain well. Hold until ready to use. --TC
If you’d like to eat the Bool Goki as the entrée and have a nice side dish that is nutritious (soybeans) and has a kick, try the following recipe as an accompaniment. –TC at home, Spring 2010.
EDAMAME SALAD Serves 8 as a side; Prep Time: 20 minutes
We love the way this salad's clean, fresh flavors brighten up the winter dinner table.
Notes: Because sesame oil can go rancid quickly, store it in the refrigerator. Asian chili garlic sauce is available in the Asian-food section of most supermarkets.
2 tablespoons sesame oil (see Notes)
1 tablespoon rice vinegar
2 teaspoons soy sauce
1/2 teaspoon Asian chili garlic sauce (see Notes)
1 pound shelled edamame, cooked and cooled
2 green onions, thinly sliced
1/4 cup chopped mint
1/4 cup sliced almonds *I toast these for more “crunch!” --TC
In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and chili sauce. Set aside. In a large bowl, combine edamame, green onions, mint, and almonds. Toss with dressing to coat.
Nutritional Information: CALORIES 113(60% from fat); FAT 7.6g (sat 0.6g); PROTEIN 6.6g; CHOLESTEROL 0.0mg; SODIUM 93mg; FIBER 3.2g; CARBOHYDRATE 6.2g --Courtesy of Roxanne Chan, Albany, CA - Sunset, JANUARY 2008.
KID’s KOREAN STIR-FRY -- Serves 1 kid as an entrée with one or two sides
Unsure if our little one would like the garlic and extra spice of my newly created Korean Fried Rice, I came up with this recipe on the fly so that she thought she was eating the “same dish as everyone else!”
1 tsp Lite Soy Sauce
a few drops of fish sauce, optional
a pinch of ground ginger
a pinch of sugar
1 tsp oil – I used safflower
1 medium carrot, cleaned & grated
1 oz. shredded cabbage, finely chopped (a small handful)
1 cup HOT Minute Ready to Serve Brown Rice – remove seal & heat for 1 minute in microwave
¼ cup edamame, cooked
¼ cup Bool Kolgi cooked & finely diced
toasted sesame seeds, optional
In a small bowl, mix the soy sauce, fish sauce, ginger and sugar until the sugar is dissolved.
While heating rice in the microwave, place a small sauté pan, over medium-high heat and add oil. Once oil is hot (it wil shimmer,) add the shredded carrot and cabbage, sauté 1 minute. Add the soy sauce mixture and the HOT brown rice; stir gently until rice is coated evenly with the sauce mixture. Add the edamame and the diced meat. Sauté 2 minutes more until heated through. Garnish with toasted sesame seeds and serve immediately. –TC at home, Spring 2010.
HELPFUL WEBSITES:
Minute Rice (individual servings of pre-cooked brown rice, etc.)
http://www.minuterice.com/en-us/products/94/MINUTEReadytoServeBrownRice.aspx
Trader Joe’s http://www.traderjoes.com/index.asp
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