Chow Mein Noodles with Ground Pork and Peanuts

This has such Umami!  I like the ground pork but you can use whatever ground meat you like.  I use a good quality unsweetened peanut butter for this.  

500 grams fresh chow mein noodles
1/3 cup canola or vegetable oil 
2 tbsp fresh chopped ginger

1 tbsp chopped garlic

1/4 tsp chili flakes

500 g ground pork 

1 cup sodium free chicken stock

3 tbsp light soy sauce

2 tbsp natural smooth peanut butter

1 tsp brown sugar

210 g snow peas, trimmed and cut thinly

2 tsp cornstarch mixed with 1 tbsp water

1/4 cup sliced green onions

2 tbsp coarsely chopped roasted salted peanuts

1/2 tsp black peppercorns

1.  Place chow main noodles in a large bowl.  Add enough boiling water to cover and let stand for approximately. 2 minutes to soften.  Drain and reserve.

2.  Heat a well seasoned wok ( or a well seasoned cast iron pan - which is what I have) until hot.  Add 1/4 cup oil, and swirl carefully to coat.  Add noodles and fry for 5 minutes or until lightly browned in places.  Remove to a serving platter and keep warm.

 

3.  Add remaining 2 tbsp oil, ginger, garlic and chilli flakes and fry for 30 seconds or until fragrant.  Add pork, stirring to break up lumps and fry for 6 minutes or until juices have evaporated and pork is lightly browned.  Add chicken stock, soy sauce, peanut butter and brown sugar and stir to combine.  Boil for 1 minute or until flavours have come together.  Add snow peas and cornstarch mixture, and boil for 1 minute or until pea pods are bright green and sauce is thickened.

4.  Pour sauce over chow mein noodles and sprinkle with onions peanuts and pepper

Makes 4 to 6 servings.

**based on a recipe from Food and Drink Magazine 2016 Holiday

Asian Chicken and Mushroom Soup

Soup this time of year warms you from the inside out.  This has a different take to it with Asian inspired flavours.

8 cups chicken stock
20 mushrooms, sliced
2 tbsp minced peeled fresh ginger
4 tbsp fish sauce
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp chili oil
1 skinless chicken breast, boned, poached, and shredded
3 cups sliced bok choy
4 tsp rice vinegar
Freshly ground pepper
2 green onions, sliced

• Bring broth, mushrooms and ginger to a boil in a large pot.  Reduce heat and simmer 3 minutes.
• Add fish sauce, soy sauce, sesame oil and chili oil; simmer 2 minutes.  Add chicken and bok choy; simmer until bok choy is tender, about 2 minutes.  Stir in rice vinegar.  Season with pepper.
• Ladle soup into bowl.  Sprinkle with green onions and serve.

Guilt Free Hot Wings

As I was boiling these wings as per the recipe I must admit I was a little skeptical…but thankfully I was wrong.  This is a delicious recipe and because the wings are marinated and simmered in stock they are as fat free as you are going to get.  From Food and Drink Early Summer 2014.

2 cups chicken stock
1/4 cup white wine
2 large cloves garlic, peeled and roughly chopped
1 kg chicken wings, wing tip discarded, cut in half
Salt and freshly ground pepper

DIPPING SAUCE
1/4 cup balsamic vinegar
2 tbsp Dijon mustard
2 tbsp honey
2 tsp hot pepper sauce or to taste
1 tbsp olive oil
Salt and freshly ground pepper

1. Preheat oven to 450F.
2. Combine chicken stock, white wine and garlic in a pot over high heat.  Bring to a boil and and wings.  Turn heat to medium and simmer wings, stirring occasionally for 8 to 10 minutes or until chicken is almost cooked.
3. Drain chicken wings and place skin side up on a parchment lined baking sheet.  Sprinkle with salt and pepper.  Bake 20 to 25 minutes, turning once or until wings are golden brown and cooked through.
4. While chicken wings are baking, combine vinegar, mustard, honey, hot pepper sauce and oil.  Season with salt and pepper.  Serve as a dip for wings if desired.

Serves 4

Bradford Vegetable Soup

My kids will like this one!  I used to make this for the holidays as a starter to the turkey/ham…it has always been a favourite.  I will give you the original recipe but will say that I have changed it now by not adding the cream to the pot.  I got a small 5% cream and just put a dash of it in the individual serving bowl.  I also added some Parmesan Cheese on the top.

1/2 cup butter
1 1/2 cups chopped onions
1 1/2 cups chopped leeks white and light green parts
3 cups chopped celery
3 cups diced carrots
10 cups chicken stock
1/2 cup long grain rice
freshly ground pepper
2 cups light cream
1/2 finely chopped green onion tops or chives
2 tbsp butter


In large saucepan melt 1/2 cup butter over medium low heat.  Add onions, leeks, celery and carrots and cook stirring frequently about 8 to 10 min.

Pour in stock and rice.  Bring to a boil and season with pepper.  Reduce heat.  Simmer uncovered until vegetables are tender and rice is cooked 20 - 30 min.

Add cream, heat through and taste for seasoning.  Just before serving stir in green onions and swirl in remaining butter.

Baked Ham with Cassis and Ginger Baste

I wasn't sure about this one but very glad I tried it!  I switched the Cassis for Chambord.  From Food and Drink Spring 2000

4kg bone in smoked ham, shank end
Whole cloves
1 cup Cassis (or Chambord)
1/3 cup minced candied ginger
3 tbsp balsamic vinegar
1 cup chicken stock
2 tsp cornstarch

1. Preheat oven to 325F.
2. Remove skin and trim fat from ham leaving a 1/4 inch thick layer.  Score fat in a diamond pattern, about 1 inch in size, and insert a clove in each diamond.  Place ham in a shallow roasting pan just large enough to hold the ham.  Bake uncovered, for 1 hour.  Drain off any fat in pan.
3. Combine Cassis, candied ginger and vinegar in a food processor and puree until very smooth (I used a blender).  Pour over ham and bake, basting often, for 1 hour or until nicely glazed and meat thermometer register 140F (60C).
4. Remove ham to a warm platter, cover loosely with foil and let rest for 15 minutes before carving. Add chicken stock to roasting pan and bring to a boil, stirring, over medium heat.  Blend cornstarch with 1 tbsp cold water and add to pan, stirring, until sauce thickens and is smooth.  Cut ham into slices and serve accompanied with sauce.

Serves 8 to 10 with generous leftovers.

Oven Roasted Chicken Breasts with Wild Rice

From the Food and Drink Spring 2000

4 - 6 oz boneless chicken breasts, skin on

Marinade
1/4 cup olive oil
2 tbsp white wine
1 tbsp minced garlic
2 tbsp coarsely ground peppercorns
1 tbsp soy sauce

Wild Rice
2 tbsp currants
1 1/2 cups wild rice
3 tbsp butter, unsalted
3 tbsp carrots, diced 1/4 inch
3 tbsp celery, diced 1/4 inch
4 1/2 cups chicken stock
1 bay leaf
Salt and freshly ground pepper
Pinch thyme

1. Trim chicken breasts.  Combine marinade ingredients in a large bowl.  Toss chicken with marinade.  Cover and refrigerate for 6 to 8 hours, turning occasionally.  **I usually put the whole thing in a freezer ziploc bag as I find they marinate more evenly.
2. Plump up currants by covering with hot water.  Leave for 15 minutes.  Drain and reserve fruit.
3. In a pot with a tight fitting lid, heat butter over medium heat.  Add carrots, onion and celery and saute until tender not brown, about 4 to 5 minutes.  Add rice, stir over moderate heat for 2 minutes.  Add stock, bay leaf, seasonings and thyme.  Bring to a boil.  Cover pan, reduce heat and cook for 45 minutes to 1 hour or until rice is tender.  Fluff rice, correct seasoning, and then stir in currants.  Reserve until needed. 
4. Preheat oven to 400F.
5. Drain chicken.  Heat non stick skillet over medium high heat.  Add chicken, skin side down and saute until golden brown, 2 to 3 minutes.  Turn over and place in an oven proof baking dish.  Bake for 15 to 20 minutes or until juices are clear.
6. Serve over wild rice.

Creamy Barley Risotto with Asparagus and Porcini

Love this take on a risotto, I am a new fan of Barley!  From Food and Drink 2011

1 pkg dried porcini mushrooms (if you can't find these, just saute some mushrooms and use chicken or vegetable stock for the mushroom liquid
2 tbsp unsalted butter
1 onion, finely chopped
1/2 tsp freshly ground black pepper
1 cup pearl barley
1/2 cup dry white wine
4 cups vegetable or chicken stock
1 lb (500 g) thin asparagus spears
1/2 cup crumbled fresh soft cheese with garlic and herbs such as Boursin
1/4 cup snipped fresh chives
Salt to taste

1. In a 2 cup glass measure, combine porcini mushrooms with 1 cup water.  Cover tightly with plastic wrap and pierce plastic wrap in several places with the point of a knife.  Microwave on high for 30 seconds.  Let stand for 5 minutes.
2. Remove mushrooms, squeezing out and reserving soaking liquid.  Rinse and drain mushrooms, then chop finely.  Strain soaking liquid through a paper towel lined sieve into a medium saucepan.  Set aside.
3. In a large saucepan, melt butter over medium heat.  Add onion, porcini and pepper.  Cook for 5 to 7 minutes, stirring often, until onion is soft but not browned.  Stir in barley until well coated with onion mixture.
4. Add wine and bring to a boil, stirring until wine has been absorbed.  Stir in w2 cups stock.  Increase heat to high and bring to a boil.  Reduce heat to low and simmer, uncovered and stirring occasionally, for about 20 minutes or until stock has been absorbed, and barley has swollen and is starting to soften.
5. Meanwhile, add remaining stock to mushroom soaking liquid and heat over medium high heat until steaming.  Keep warm over low heat.
6. Add hot stock mixture to barley 1/2 cup at a time, stirring often and allowing barley to absorb stock before adding more, until most of stock is used (you may not need all of it) and barley is tender but still a little chewy, about 20 minutes.
7. Meanwhile trim woody ends from asparagus by snapping spears where they break naturally.  Cut asparagus diagonally into 1/2 inch pieces.  Stir asparagus into barley.  Cover and cook for 5 to 7 minutes or until asparagus is tender crisp.  Stir in cheese and half of chives.  Season with salt and more pepper to taste if necessary.  Spoon into shallow bowls and sprinkle with remaining chives.

Japanese Chicken Curry

I love, love, love this one!  The Japanese curry powder in this recipe uses a lot of healthy turmeric, giving it a distinctive yellow look.  Serve with rice or noodles.  From Food & Drink 2011

1 1/2 lbs (750g) boneless, skinless chicken thighs
Salt and freshly ground pepper
1/3 cup vegetable oil
1 cup thinly sliced onion
1/2 cup coarsely grated peeled apple
2 tbsp Japanese Curry Powder (recipe follows)
1 tbsp chopped fresh ginger
1 tbsp chopped garlic
3 tbsp flour
2 cups chicken stock
4 cups baby spinach
2 tbsp finely chopped coriander

1. Cut chicken thighs in thirds.  Season chicken thighs with salt and pepper.  Heat 2 tbsp oil in a large skillet over medium high heat.  Add thighs in batches and sear about 1 minute per side or until lightly golden.  Reserve.
2. Reduce heat to medium.  Add remaining 1/4 cup oil and onion into skillet and saute for 2 minutes or until onion is softened.  Add apple, curry powder, ginger and garlic and saute for 1 minute or until fragrant.  Stir in flour and cook, stirring for 1 to 2 minutes to cook out floury taste.  Add stock a little at a time until well combined, and bring to a boil.  Simmer 5 minutes to thicken, and taste for seasoning.
3. Return chicken to skillet and cook in sauce for another 10 minutes or until thighs are cooked through.  Add spinach and coriander.  Cook just until spinach wilts.

Serves 4

Japanese Curry Powder

2 tbsp turmeric

1 tbsp ground coriander

1 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp freshly ground pepper

1/4 tsp cayenne pepper

1/4 tsp ground cloves

1/4 tsp ground fennel

Combine all spices in a small bowl and stir until uniform.  Extra curry powder keeps well in a sealed container.  Makes 4 tbsp.

Sauteed Shrimp with Warm Mint and Pea Pesto

From Food and Drink 2011, If you are short of time, make the pesto ahead and warm up just before serving.

Mint and Pea Pesto
2 1/2 cups fresh green peas
1/2 cup chopped fresh mint
1/2 cup grated Parmesan cheese
2 tbsp butter
1/4 cup whipping cream
Salt and freshly ground pepper

SHRIMP
Salt to taste
1 1/2 lbs (750g) large shrimp, shelled
2 tbsp olive oil
1/2 cup chopped shallots
1 tbsp chopped garlic
1 tsp hot smoked Spanish paprika
1/4 cup white wine
1/4 cup chicken stock
Freshly ground pepper

1. Bring a pot of water to a boil.  Add peas and blanch for 1 minute.  Drain and rinse with cold water to stop cooking.  Set 1 cup peas aside.
2. Add remaining peas to a food processor along with mint, cheese, butter, and cream and process until almost smooth.  Stir in reserved peas and heat in a skillet until warm and slightly runny, adding a little more cream if needed.  Season with salt and pepper to taste.
3. Salt shrimp.  Heat oil in a large skillet over medium high heat.  Add shallots and garlic and saute for 30 seconds or until beginning to soften. Add shrimp and paprika and saute for 2 minutes or until almost cooked through.  Add wine and stock and bring to a boil.  Boil until shrimps are pink and slightly curled, about 1 minute longer.  Use tongs to remove cooked shrimp from pan.  Cook juices for 1 minute longer or until reduced to about 1 tbsp.  Scrape sauce over shrimp, toss together and season with salt and pepper to taste.  Serve with warm Pesto.

Serves 4

Pad Thai

This is a wonderful dish full of flavour.  It is easy to substitute your favourite veggies and meats in this recipe...experiment and enjoy.  The original from Food & Drink 2003

250g broad rice noodles
3 tbsp fish sauce
1/4 cup lime juice
1 tbsp sugar
2 tbsp oyster sauce
2 tsp chili sauce
1/4 cup chicken stock
1/4 cup vegetable oil
1 tbsp chopped garlic
8 oz medium shrimp, peeled and deveined
8 oz boneless, chicken breast, diced
2 eggs, beaten
3 cups bean sprouts
6 green onions, slivered into 1 inch lengths
2 tbsp toasted chopped peanuts

Garnish
Coriander sprigs
1 lime, cut into 8 wedges
1/2 cup bean sprouts
fresh chilies, optional

1. Soak noodles in warm water for 20 minutes, drain and reserve.  Combine fish sauce, lime juice, sugar, oyster sauce, chili sauce and chicken stock.  Reserve.
2. Heat a wok or large skillet on high heat and add oil.  Stir in garlic, cook 10 seconds then add shrimp and chicken.  Stir fry until all ingredients are cooked, about 3 to 4 minutes.  Add eggs and toss together until scrambled.
3. Add noodles to the wok.  Mix well to combine all ingredients.  Pour in reserved sauce.  Cook, stirring constantly until noodles are soft and tender.  If they appear dry, add up to 1/4 cup water.
4. Stir in bean sprouts, green onions, and peanuts and fry for 1 more minute.  Taste for seasoning, adding more lime or chili as needed.  Serve pad thai garnished with coriander, lime wedges, bean sprouts and chilies, if desired.

Serves 2 to 3

Mushroom Risotto

This is a wonderful dish on its own or with fish or chicken.  From Food and Drink 2003.

1 cup boiling water
1/2 cup dried porcini mushrooms
8 oz mixed fresh wild mushrooms
2 tbsp olive oil
2 tbsp butter
1 tsp chopped garlic
Salt and freshly ground pepper
2 tbsp chopped parsley

RISOTTO
5 cups chicken stock, approx.
2 tbsp olive oil
2 tbsp butter
1/2 cup finely chopped onion
1 1/2 cups Carnaroli or arborio rice
1/2 cup white wine
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper

1. Pour boiling water over dried mushrooms in a bowl and let sit for 30 minutes.  Drain mushrooms and reserve liquid and mushrooms separately.
2. Remove stems from fresh mushrooms and slice.  Heat oil and butter in skillet over medium high heat.  Add garlic and sliced mushrooms.  Saute until mushrooms exude their liquid.  Season with salt, pepper and chopped parsley.  Leave in skillet for reheating.
3. To make risotto, bring stock to simmer on stove.  Heat oil and 1 tbsp butter in a heavy pot on medium heat.  Add onion and saute for 3 minutes or until softened.  Add rice and saute until rice is coated with oil.
4. Pour in wine and simmer steadily until wine is absorbed.  Pour in mushroom soaking liquid and dried mushrooms and cook, stirring until most of liquid is absorbed.  Add 1 cup of stock, stirring until most is absorbed.  Continue to add stock in 1 cup quantities, stirring most of the time until rice is creamy with a slight bite in the centre, about 18 to 20 minutes.  Reheat mushrooms and stir into rice.
5. Remove from heat, stir in remaining 1 tbsp butter and Parmesan cheese.  Season well with salt and pepper.  Serve immediately.

Serves 4

African Style Chicken and Squash Curry

I have had mixed results with adding peanuts to African inspired dishes.  This one thankfully worked out.  You could switch the peanuts to almonds or cashews if you desire.  I used butternut squash here but the recipe also can be used for pumpkin (or any squash you prefer).

12 skinless bone in chicken thighs or 6 breasts
2 tbsp vegetable oil
2 cinnamon sticks, each about 3 inches long
1 tbsp mustard seeds
1/2 tsp whole cloves
2 large onions, chopped
2 tbsp minced ginger root
2 tbsp curry powder
1/2 tsp dried thyme
1/2 tsp hot pepper flakes
salt
3 cups chicken stock
1/2 cup roasted salted peanuts, finely chopped
1 large pie pumpkin or butternut squash peeled and cut into 1 inch chunks, about 6 cups
juice of 1 lime

1. Trim any excess fat from chicken.  If using breasts, cut each in half crosswise to make pieces similar in size to thighs.  Set aside
2. Heat oil in a large pot over medium heat until hot but not smoking.  Add cinnamon, mustard seeds and cloves and saute for 1 minute or until toasted and fragrant.  Add onions and saute for about 7 minutes until starting brown.  Add ginger, curry powder, thyme, hot pepper flakes and 1/2 tsp salt and saute for 2 minutes.  
3. Add chicken and stir to coat with spices.  Add stock and 1/3 cup of the peanuts; bring to a simmer, scraping up bits stuck to pot.  Reduce heat to low, cover and simmer for 10 minutes
4. Stir in pumpkin, cover and simmer, stirring and turning chicken pieces occasionally, for about 30 minutes or until juices run clear when chicken is pierced and pumpkin is tender.  Using a slotted spoon, transfer chicken and pumpkin to a warmed serving dish and keep warm, leaving about 10 pieces of pumpkin in the sauce.
5. Increase heat to high and boil sauce, stirring often and mashing pumpkin to add body, for about 10 minutes or until slightly thickened.  Discard cloves and cinnamon sticks, if desired.  Stir in lime juice and season to taste with salt.  Pour sauce over chicken and pumpkin and sprinkle with remaining peanuts.

Serves 6

Three Onion Soup

I love Onion Soup!  This is a lighter version.

2 tbsp butter or olive oil
3 leeks, white and light green parts only, thinly sliced
1 red onion, quartered lengthwise and thinly sliced
Salt and coarsely ground pepper
1/4 cup brandy or dry red wine
4 cups beef, chicken or vegetable stock
3 cups water
2 bay leaves
1/4 cup chopped fresh chives

1. Melt butter in a large pot over medium heat.  Add leeks, red onion, 1/2 tsp salt and 1/2 tsp pepper and saute for 2 minutes or until starting to soften.  Reduce heat to low and cook, stirring often, for about 45 minutes or until golden.
2. Increase heat to high.  Add brandy and stir to scrape up any brown bits stuck to pan.  Cook until almost evaporated.  Stir in stock, water and bay leaves and bring to a boil.  Reduce heat and boil gently, uncovered, for about 30 minutes or until reduced by about one quarter and flavour is rich.  Discard bay leaves.
3. Season soup with salt and pepper to taste.  Ladle into warmed bowls and sprinkle with chives.

Serves 6

Mediterranean Potato Gratin with Olives and Lemon

A really different gratin with lots of flavour!  I used Gruyere cheese instead of the Comte cheese.

3 lbs (1.5 kg) thinly sliced red potatoes (unpeeled)
2 tbsp olive oil
2 cups sliced onions
2 cups cherry tomatoes, halved and seeded
1 tsp herbes de Provence
1 tbsp chopped garlic
1 cup chicken stock
1 cup coarsely chopped black olives
1 tsp grated lemon rind
salt and freshly ground pepper
1 cup Comte Cheese
1 tbsp butter

1. Preheat oven to 375F.
2. Place potatoes in cold salted water and bring to a boil.  Boil for 5 minutes or until tender, and drain well.  Reserve.
3. Heat oil in a skillet over medium heat.  Add onions and saute for 2 minutes or until limp.  Add tomatoes, herbes de Provence and garlic and cook another 5 minutes.  Stir in chicken stock, olives and lemon rind and bring to a simmer.  Simmer for 1 minute to combine flavours and season with salt and pepper to taste.
4. Oil a 9 inch ovenproof gratin dish.  Place one-third of potatoes on base, season with salt and pepper, cover with half of sauce, top with another one-third of potatoes, then remaining sauce and finish with remaining one-third potatoes.  Sprinkle top with cheese and dot with butter. Bake for 30 minutes or until sauce is bubbling and cheese is slightly browned.

Serves 6 to 8

Green Bean and Cashew Jumble

500 g Green Beans (1lb)
1 sweet red pepper
1 tsp cornstarch
1 tbsp bottled black bean and garlic sauce
3/4 cup low sodium chicken stock, divided
2 tbsp vegetable oil
1/2 cup unsalted unroasted cashews

Trim ends off green beans and slice each in half crosswise.  Slice red pepper into strips.

In a small bowl, whisk together ingredients for the sauce: Cornstarch, black bean sauce and 1/2 cup stock.

Heat oil in wok or large frying pan.  Add green beans and peppers and stir fry for 1 minute or until the pan gets dry.  Add 1 tbsp of the stock, stir to mix and cover; cook 6 to 8 minutes or until veggies are tender, stirring occasionally and adding more stock when pan gets dry.  Pour in sauce and cashews, and stir until the sauce thickens slightly, about 1 minute.

Serve over rice.

Snow Pea and Beef Tumble

A quick and delicious meal even the kids enjoy!

1/4 lb (125 g ) rice stick noodles
1 lb (500g) Flank steak
2 tbsp dry sherry or chinese cooking wine or white grape juice
1 tbsp tamari or soy sauce
1 tsp sesame oil
1 clove garlic
4 green onions
1 in pice fresh ginger
1/2 lb (250) g snow peas
2 tbsp vegetable oil
1/4 cup oyster sauce
2 tbsp low sodium chicken stock

Fill a large pot with cold water and add rice stick noodles.

Slicing against the grain, cut flank steak into very thin bite-size pieces.  In a medium bowl, combine sherry (or your choice of alternative), tamari and sesame oil.  Add flank steak and stir to combine.  Allow to marinate until ready cook (about 15 minutes.

Chop garlic and green onions and place in a small bowl.  Peel ginger and grate finely, adding to the bowl Prep snow peas by tearing or cutting the stem end and pulling off the string.  (if your family prefers their veggies shredded, then cut accordingly).

Heat pot containing water and rice stick noodles at high - they should have soaked for about 30 minutes by now.  When it comes to a boil, check noodles immediately.  As soon as they are tender-soft, turn off heat.

Heat a wok or large frying pan on high and add oil.  Toss in garlic, green onion and ginger mixture and stir fry 30 seconds.  Spread beef, including marinade, in a single layer in the wok and leave to sear for 1 minute or more without disturbing.  Stir.  Add snow peas and stir-fry until beef is no longer pink.  Add oyster sauce and chicken stock, stirring to mix.  Remove wok from heat.

Drain noodles.  Arrange on a large serving plate and top with beef stir fry.  Serve.