12 ounces seitan or 12 ounces diced boneless skinless chicken breasts or 12 ounces diced pressed tofu
3 -6 tablespoons water
2 red chilies, diced
2 yellow chili peppers, diced
6 tablespoons soy sauce
3 -4 tablespoons garlic and red chile paste (I’ve found Sun Luck brand to be the best)
2 tablespoons rice wine vinegar
1 tablespoon sherry wine
1 tablespoon cider vinegar
2 tablespoons honey
3 -4 teaspoons szechuan seasoning (Option ( make your own with szechuan peppercorns, anise, etc. But I’m content with the McCormick va)
1/2 teaspoon ginger
cayenne
1 -3 teaspoon minced garlic
1 1/2 teaspoons hot chili oil
1/2 teaspoon sesame oil
1/2 cup sliced water chestnuts
1/4 cup bamboo shoot
3 stalks celery, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
3/4 cup carrot, diced
1 1/2 cups broccoli florets
1 1/2 cups straw mushrooms
2 tablespoons peanut oil
6 scallions, lower portions only, diced
3 teaspoons minced garlic
1 red chile, diced
1 yellow chili pepper, diced
See the whole recipe here
Hot Pot/Shabu-shabu - Ouran High School Host Club
Mmmmm, shabu-shabu. Named for the sound as you swish the meat in the broth with your chop sticks, shabu-shabu is probably the best friend-get-together-in-the-cold-winter-and-all-eat food I’ve ever encountered. And anime (especially shows like Ouran) really showcases how it is the friends who you’re eating with that are important. Either way, this is a dinner meant for a group of friends gathered around a table, laughing and goofing off, and enjoying fun, simple food. This recipe in particular is meant for 4 to 6 people, but you can easily adjust the proportions to accommodate more or fewer guests.
Ingredients
- A hot pot or hot plate, with a wide, deep pan (this is rather important, because without it, you can’t really prepare and eat the food at the table. I used an electric wok, because that’s what I had, and while it was a bit too deep in the center, it worked well)
- Thinly sliced beef, preferably well marbled (if there are any big Asian markets around where you live, just look for shabu-shabu beef. If not, then go to a butcher, or the meat department and see if they will slice some top sirloin to about 1/16 of an inch. If you can’t find anywhere that will do that, then just pick up some cheesesteak meat as a last resort)
- 3 packages of udon noodles
- 4 cups chopped napa cabbage
- 20 or so shiitaki mushrooms
- 1 14oz block of tofu
- 1 packet of dashi powder or 1 1/2 liters of dashi stock
- Soy sauce
- Optional/Recommended Ingredients:
- 2 packages of enoki mushrooms, or oyster mushrooms
- 1 leek
- 1/2 pound jumbo shrimp
- 2 cups chopped bok choy
Shunguki chrysanthemum leaves- 1 daikon radish
- Ponzu sauce
Directions
- Prepare all of the ingredients. Cut the base off of the mushrooms (so that the enoki or oyster mushrooms are just barely connected together, and the shiitake are only the caps), and cut X’s on the top of the shiitake, chop the tofu and the radish, shell the shrimp, and slice the leek on the diagonal. Place all the ingredients onto a plate, and move everything to the table you are eating at.
- Mix the dashi powder with water as per the instructions to make dashi stock. If you can’t find any dashi, just use chicken stock. Pour the stock into the pan you are using, add some soy sauce to your taste, and let it just barely come to a boil.
- Once it reaches a boil, you can start adding things into the pot. Let everything cook, then take it out, dip it in some sauce, and eat. Allow everyone around the table add in whatever it is they want to eat.
- Party. (Entirely necessary).
lamb kefta kabob
We first tasted Turkish food when we traveled to Istanbul in 2007. During an al fresco lunch, we tasted a little bit of everything and really liked it. The combination of spice seasonings in the food was unlike anything we’ve ever eaten. Some memorable favorites from that meal include Turkish pizza and this dish, lamb kefta kabob. My husband pieced together this recipe from recipes he found online.ingredients
ground lamb, 1 pound
onion, 1 half, medium-sized, chopped fine
paprika, 2 teaspoons
cumin, 1 teaspoon
salt, 1 teaspoon
pepper, 0.25 teaspoon
cayenne pepper, 0.25 teaspoon
parsley, 0.25 cup
cilantro, 0.25 cup
cinnamon, 1 teaspoon, optional
garam masala, 1 teaspoon, optional
mint, 1 tablespoon, leaves only, fresh
mushrooms, 3 whole, finely diced
sambal, optional condiment
yogurt cucumber sauce, optional condimentcookware
wooden skewers
large mixing bowl
grill or cast iron griddlepreparation
1 Soak the skewers in water for at least 20 minutes so that they don’t burn on the grill.
2 Mix all the ingredients together in a large bowl and set in the fridge for at least an hour to allow the flavors to blend.
3 To make the kebabs, form the meat around the skewer into the shape of a sausage. Preheat the oven at this point if using.
4 Grill for about 5 minutes on each side. Take care not to dry out the kefta by adjusting its grilling time according to the heat and its size.
5 If cooking indoors on a cast iron griddle, sear the kebabs on high heat and then finish in the oven for 5-8 minutes.
6 Separate the kefta from the skewers after cooking and serve with sambal and yogurt cucumber sauce.
Creamed Mushrooms on Chive Butter Toast (x)
Vegans: Cashew cream should work wonderfully here.
looks so yummy. think im gonna make this for tomorrows din din
http://www.doctoroz.com/videos/chef-rocco-dispiritos-mushroom-lasagna
Spicy Screamin’ Szechuan Stir Fry
Dinner’s in the oven, now to wait for my folks
They’re coming over to my apartment later so we can have dinner together. I’m making a pasta bake and garlic bread.
Pasta Bake
- About 2lbs pasta (cooked and drained) [I used a mix of penne, rotini and shells]
- 1lb hamburger (cooked and drained)
- 1lb sausage (cooked and drained)
- 6oz of diced onions
- 2 large spoonfuls of minced garlic
- 1 small can of sliced mushrooms
- 26.5oz can of tomato sauce
- 15oz of ricotta cheese
- 10oz of cottage cheese
- 8oz of shredded cheddar cheese
- 8oz of shredded mozzarella cheese
- 1 cup of cooking wine
Preheat the oven to about 250 degrees, spray a large pan with no-stick spray and use a small amount of the tomato sauce to coat the inside of it.
Sautee the onions, garlic and mushrooms in the cooking wine until the moisture is boiled away and the veggies are soft.
Mix the veggies with the sausage, hamburger, cottage cheese and ricotta cheese in a large bowl.
Mix the boiled pasta and tomato sauce.
Pour enough pasta/sauce mixture into the pan to cover the bottom.
Top the pasta with a layer of shredded cheddar cheese.
Use a spoon to scoop the meat/veggie/cheese mix onto the top of the cheddar cheese. Press the mixture down and completely cover the previous layers.
Top the last layer with more pasta/sauce.
Cover the pan with tinfoil and cook at 250 degrees for about 45 minutes.
Remove the tinfoil and cover the top with shredded mozzarella cheese.
Return to the oven and cook until the cheese is completely melted.
Remove from the oven and let cool for about 15 to 30 minutes to make it easier to serve.
Enjoy with garlic bread.
*I made enough for a 9x9 pan and a 16x9 pan, so you can reduce the ingredients for smaller amounts. Or you can toss one pan into the freezer for baking at a later date.
Turkey Tetrazzini
Tetrazzini is an American pasta dish that includes a cream sauce, mushrooms, and either chicken, turkey, or seafood. It is thought to have been invented in San Francisco and named after the famous opera singer of the early 1900s, Luisa Tetrazzini, who lived there for many years.
To my mother however, Turkey Tetrazzini is just another way of saying turkey casserole. In her opinion casseroles are passe; she hasn’t made one in twenty years. (Note to readers - my mother is anything but a snob, although she can sound like one at times. Note to my mother’s friends - she loves your casseroles.) Fortunately, neither my father nor I could care less if something is “in” or “out”; all we care about is whether or not we like it (and by the way, mom used to make a wicked good tuna casserole). I made this for them the other night and judging by my dad’s three servings, it passes with flying colors. It’s a great way to use up turkey leftovers.
* 12 oz egg noodles, spaghetti, linguini or other pasta
* 12 ounces mushrooms, sliced (about 4-5 cups)
* 1/2 cup unsalted butter
* 1/4 cup all-purpose flour
* 1 1/2 cups of milk
* 1/4 cup cream
* 2 cups chicken broth
* 1/4 cup dry sherry (or vermouth or dry white wine)
* 3 cups coarsely chopped cooked turkey
* 1 cup peas
* 2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
* 1/3 cup shredded Swiss cheese
* 2 Tbsp lemon juice
* Salt and Pepper
* Ground nutmeg (optional)
* 1/3 cup fine fresh bread crumbs (or panko)
* Freshly chopped parsley for garnish (optional)
See the whole recipe here
Thai Chicken Soup With Coconut Milk - Tom Kha Gai
This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms),
flavored with the very unique flavor of galangal (“kha” in Thai) which creates a heavenly taste
when combined with hot chile peppers, coconut milk, lime leaves and lemongrass.
16 fluid ounces soup broth (chicken stock)
4-5 kaffir lime leaves, shredded
4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor
1 inch cube (or a bit more) galangal sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.
Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to
as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend
by the chili peppers. We suggest about 8-12 chili peppers for this recipe.
See the whole recipe here
Thai Chicken Soup With Coconut Milk - Tom Kha Gai
his is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms),
flavored with the very unique flavor of galangal (“kha” in Thai) which creates a heavenly taste
when combined with hot chile peppers, coconut milk, lime leaves and lemongrass.
16 fluid ounces soup broth (chicken stock)
4-5 kaffir lime leaves, shredded
4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor
1 inch cube (or a bit more) galangal sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.
Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to
as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend
by the chili peppers. We suggest about 8-12 chili peppers for this recipe.
See the whole recipe here
