Chicken Satay Stir Fry

Sauce:

4 rounded tablespoonfuls peanut butter
3 tablespoons soy sauce
3 tablespoons honey
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced

Stir fry:

1 lb stir fry vegetables
1 lb chicken, sliced into strips

In a large skillet, cook the chicken in 1 tbsp olive oil.  Add vegetables later and cook for 5 minutes.  In another pan, combine ingredients for the sauce and simmer until the peanut butter has melted and the sauce looks smooth.   Add the sauce to the vegetables and chicken and continue cooking until the vegetables are tender.  Serve over rice.

Source: Lindsey Harper 

Cuban Sandwiches

Cuban Sandwiches:

1 loaf french bread
Yellow mustard
Baked ham, thinly sliced
Roast pork*, thinly sliced
Dill pickle slices
Swiss cheese, thinly sliced

Slice the bread horizontally. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut and enjoy!

Griddle:  Place sandwich on a hot griddle, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size. Grill the sandwich for 2 to 3 minutes on each side.

*Roast Pork recipe:

Pork Roast (rump)

Grapefruit

Bacon

Orange

Spices (salt, pepper, oregano, cumin, garlic, onion)

Poke holes all over the roast and then sprinkle on the spices, squeeze out the juice of a grapefruit and orange and then wrap it in bacon to cook. I then cook it in the crockpot on high for about 6 hours. (Mom does it in the oven). We don’t measure, but you can smell and judge what are good amounts of things.

Source: Dahlia Bone

Alpermagronen (potatoes-pasta-cheese)

Älpermagronen (potatoes-pasta- cheese)

From Switzerland

18 oz potatoes, cook in salt water

7 oz macaroni, prepared but slightly undercooked

7 oz grated, spicy cheese

               

Place in baking dish in layers, topping with cheese.  Put in pre-heated oven at 250 degrees F so that cheese melts.

2 Tbsp butter or margarine, melt in pan

1-2 onions, diced

1 clove garlic, chopped

               

Add to butter and fry until brown, pour over macaroni.

In same pan:

½ deciliter milk (just shy of a half cup)

½ deciliter cream

               

Bring to boil, pour over macaroni.  Salt to taste.  Serve hot immediately, with warm applesauce or a salad.

[Deciliter = 1/10 liter, 1 liter= 4.23 cups]

Source: Jade Jones

Pancake Spheres

Æbelskivers – Denmark

(Pancake Spheres)

INGREDIENTS

2 cups flour

2 cups buttermilk

2 tsp. baking soda

1 tsp. salt

2 Tbsp. sugar

6 eggs, separated 

DIRECTIONS

Mix together the first 5 ingredients. Add 6 egg yolks one at a time.

Beat 6 egg whites very gently until stiff. Fold egg whites in gently.

Heat the æbelskiver pan at medium heat on the stove.

-Put some vegetable oil in a small bowl and use a pastry brush to coat each well.

-Spoon the batter in and cook on one side until the batter bubbles through.

-Flip with knitting needle and cook until brown.

-Serve with  warm raspberry or lingonberry jam and powdered sugar. 

Source: Jackie S.

German Pancakes

INGREDIENTS

3 Tablespoons Butter

6 whole Eggs

1 cup Milk

1 cup Flour

1 dash Salt

DIRECTIONS

1. Preheat oven to 400.

2. Melt butter in heating oven in a 9x13 pan.

3. Mix all other ingredients and pour into melted butter.

4. Bake 15-20 minutes, until crusts are brown, fluffy, and sides rise above the edge of pan (sometimes the center does as well!!)

5. Serve with powdered sour cream and brown sugar. You can also use lemon juice and powdered sugar, syrup, fruit, etc.

Source: Jessica Neifert Nelson

Nanaimo Bars

Bottom Layer

½ cup unsalted butter (European style cultured)

¼ cup sugar

5 tbsp. cocoa

1 egg beaten

1 ¼ cups graham wafer crumbs

½ c. finely chopped almonds

1 cup coconut

Melt first 3 ingredients in top of double boiler.

Add egg and stir to cook and thicken. Remove from heat.

Stir in crumbs, coconut, and nuts.

Press firmly into an ungreased 8" x 8" pan.

Second Layer

½ cup unsalted butter

2 Tbsp. and 2 Tsp. cream

2 Tbsp. vanilla custard powder

2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer

4 squares semi-sweet chocolate (1 oz. each)

2 Tbsp. unsalted butter

Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Source: Adrianna Anderson & Nanaimo

Lasagna Rolls

INGREDIENTS
	12 whole-wheat lasagna noodles
	1 tablespoon extra-virgin olive oil
	3 cloves garlic , minced
	1 14-ounce package extra-firm water-packed tofu , drained, rinsed and crumbled
	3 cups chopped spinach
	1/2 cup shredded Parmesan cheese
	2 tablespoons finely chopped Kalamata olives
	1/4 teaspoon crushed red pepper
	1/4 teaspoon salt
	1 25-ounce jar marinara sauce , preferably lower-sodium, divided
	1/2 cup shredded part-skim mozzarella cheese

DIRECTIONS

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.
3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.
4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

Freeze the cooked rolls and sauce for up to 1 month.

Source: Clarissa Haycock

Flour Torillas

INGREDIENTS

1-2/3 cups flour

2.5 tablespoons and 2 teaspoons shortening

3/4 teaspoon salt

1/2 cup boiling water

all-purpose flour for rolling

DIRECTIONS

1. Mix flour, salt, and shortening until it is the texture of oatmeal.
2. Add water and mix until smooth (first with fork to evenly distribute the water, then knead by hand)
3. Make 6 golf ball-sized balls.
4. Let stand for 1- 8 hours
5. Heat pan on High
6. Roll dough to desired thinness
7. Cook for 30 sec, flip cook for another 30 sec.

Source: Rachel Sommerfeldt & allrecipes.com

Pesto

INGREDIENTS

2 c fresh basil

3 tbls pine nuts

1-2 cloves garlic

1 ½ tsp salt

Dash of pepper

½ c grated parmesan cheese

¼ c grated Romano cheese

2/3 c olive oil

2 tbls butter (used to toast nuts)

DIRECTIONS

1. Wash basil and pat dry

2. Remove stems

3. Cut basil into small pieces

4. Put all ingredients into food processor until smooth

STORAGE

Put pesto into ice cube trays and freeze. Will last up to one year.

Source: Kate Kmetzsch 

Spring Rolls

INGREDIENTS

1 tbls of vegetable oil

1 cup finely shredded Napa cabbage

1 cup mung bean sprouts

½ cup finely shredded celery

1 scallion, finely shredded

½ cup canned shredded bamboo shoots, rinsed and drained

1 ½ tsp thin soy sauce

¼ tsp ground white pepper

1 packed spring roll wrappers

1 tbls all-purpose flour

1 quart vegetable oil

DIRECTIONS

Heat a wok over high heat until hot but not smoking.  Add vegetable oil, cabbage, bean sprouts, celery, scallion, bamboo shoots, and stir-fry 2 to 3 minutes, or until the cabbage and celery are just limp.  Add soy sauce and pepper, remove from heat, and allow to cool.

When mixture has cooled, place spring roll wrappers on work surface and loosely cover with a dampened cloth.  In a small bowl, combine flour and 4 tsp cold water.  Place 1 wrapper on the cutting board with a corner facing you. Spread about ¼ cup of the mixture near the bottom corner into a ¾-by-2-inch rectangle.  Fold the corner nearest you over the mixture.  Roll the wrapper up once, then fold in the sides.  Continue rolling the wrapper up tightly but, before you reach the end, lightly paint the far corner with the flour-water mixtures.  Continue rolling to seal the roll into a tight cylinder.  Set aside seam-side down, and cover with a dampened cloth.  Repeat with remaining wrappers.

In a 3 quart sauce pan, heat vegetable oil over high heat until oil temperature reaches 375 degrees.  Carefully add 3 to 4 spring rolls at a time, and fry until golden brown, turning rolls, about 2 minutes.  Remove with a slotted spoon and place on a plate lined with several thicknesses of paper towels.  Repeat with remaining spring rolls.

Makes about 10 spring rolls.

Source: Kate Kmetzsch

Chinese Hot and Sour Soup

INGREDIENTS

1 oz Chinese fungi (such as wood or cloud ears)

2 Tbls canola oil

1 inch piece of fresh ginger; peeled and grated

1 tbls red chili paste

½ c canned bamboo shoots

¼ c soy sauce

¼ c rice vinegar

1 tsp salt

1 tsp ground white pepper

Pinch of sugar

2 quarts chicken stock (*recipe follows)

1 square firm tofu

3 tbls cornstarch mixed with ¼ c water

1 large egg lightly beaten

DIRECTIONS

1. Put wood ears in small bowl and cover with boiling water.  Let stand for 30 minutes then drain and rinse

2. Heat oil in wok, add ginger, chili paste, wood ears, bamboo shoots and cook for 1 minute

3. Combine soy sauce, vinegar, salt, pepper and sugar in small bowl.  Pour into wok and toss everything together

4. Pour into the Chinese chicken stock

5. Bring soup to a boil and simmer for 10 minutes

6. Add tofu and cook for 3 minutes

7. Dissolve cornstarch into the water and stir until smooth.  Mix into the soup and simmer until soup thickens

8. Remove soup from the heart and stir in one direction.  Slowly pour in beaten egg in a steady stream so it feathers into broth. 

*Chinese Chicken Stock

INGREDIENTS

2 quarts cold water

8 chicken bouillon cubes (or you could use a whole chicken)

1 bunch green onions halved

4 garlic cloves

3 inch piece of fresh ginger whacked open

1 onion halved

1 tsp whole white peppercorns

DIRECTIONS

1. Mix all ingredients and place over medium heat

2. Simmer gently for 1 hour uncovered

3. Pass stock through a strainer to remove the solids and excess fat

4. Cool chicken stock to room temperature before storing in the refrigerator.

Source: Kate Kmetzsch

Indian Butter Chicken

INGREDIENTS

1lb boneless, skinless chicken breast, diced into bite-sized pieces

4 cloves garlic, minced

1tsp salt
1/2tsp pepper
1/4tsp cayenne (or more to taste)
1/4tsp coriander
1/4tsp cumin
1/4tsp cardamom
juice of 1 lime
3Tbsp butter
1 onion, diced
1 (8oz) can tomato sauce
1 (14.5oz) can petite diced tomatoes (do not drain)
1/2c half-and-half
1/4c cilantro, diced
rice to serve

DIRECTIONS

1. In a small bowl, combine garlic, salt, pepper, cayenne, coriander, cumin, and cardamom with the juice from the lime. Whisk to combine. Add chicken pieces and stir to coat. Cover with plastic wrap and refrigerate overnight to marinate.
2. When ready to cook, heat butter in a large pan to melt and add chicken and marinade. Cook chicken until no longer pink, about 5-6 minutes. Add onion and stir, cooking over medium heat until onion is tender and translucent. Add tomato sauce and diced tomatoes with their juice and cover with lid.
3. Simmer about 20 minutes, or until the sauce has thickened somewhat.
4. Turn off heat, stir in half-and-half and chopped cilantro. Serve over warm rice.
 

**I have these spices if anyone would like to use them to try this recipe.  One other thing is that a really neat Indian market just opened up on University between 100 and 200 east that has spices for really really cheap.  It is called “Bollywood Market.”

Source: Kate Kmetzsch 

Feijoada (Brazilian Beans)

3 cups pinto beans

1 lb bacon

2 garlic cloves, chopped (can add more if desired)

1 onion, chopped

2/3 Hillshire Farm “U” shaped sausage link (you choose the flavor), cubed

1. Sort the beans by taking out all the dark shriveled ones.  Rinse the remaining beans, set aside. 

2. Fry the bacon and crumble it.  Set aside.  In the bacon grease cook the garlic cloves, the onion and the cubed sausage.  After these ingredients are cooked, they may need to be rinsed or drained.  Do so if necessary. 

3. Combine the beans, crumbled bacon, and cooked garlic, onion, and sausage in a pressure cooker.  Fill the pressure cooker with enough water to cover the ingredients with two inches of water.  Cook on high for about 15 minutes or until the top of the pressure cooker starts to rock intensely.  Turn the heat down a little to medium high and cook for another 30 minutes.  The top should be rocking steadily throughout the 30 minutes.  Open the pressure cooker to make sure it’s not burning and there’s enough water.  Add the following:

1 ½ tsp garlic salt

1-2 tsp beef bullion

1 tsp chicken bullion

Salt, if necessary (depending on the flavor of sausage you choose)

Enough water to cover the ingredients in 1 ½ inches of water

Cook for about 20 more minutes.   Check.  If it needs to cook longer, add water as needed so it doesn’t dry out.  Serve over rice.  Yum, Yum!

*note: this recipe can also be adapted to be cooked in a crock pot.  Just put the beans and ALL the seasonings in the slow cooker and cover with 1-2 inches water.  Cook for 8-10 hours on medium.  Add the meat in the last hours and throw in any extra seasoning you think it could use.  

Source: Brittany Harmon

Lettuce Wraps

INGREDIENTS

1 pound ground chicken (you can boil chicken breasts and cut them up really fine with kitchen shears, or I just use the canned chicken and smash it up really fine) 

1 small can water chestnuts- drained, finely chopped 

3 green onions- finely  chopped 

2 cups chicken broth 

2 cloves garlic (finely chopped) 

Soy sauce

1 Tbsp (approx) fresh/ground ginger 

2 tsp red pepper flakes 

1 packet rice (or Ramen) noodles, broken to little pieces 

One head lettuce

DIRECTIONS

Cook the chicken in a frying pan over medium high heat, while it’s cooking break it up as small as possible with a spatula.  When the chicken is cooked, turn the heat down to medium and add the water chestnuts, green onions, garlic and chicken broth.  Bring to a boil.  Add soy sauce (to taste), ginger, red pepper flakes, brown sugar, and Ramen noodles.  Cook for about five minutes, or until the liquid is all cooked down (or to taste).  Serve family style in large bowl w/lettuce leaves on the side.

Source: Katie Storrs

Pumpkin/Butternut Squash Curry

INGREDIENTS
Pumpkin or butternut squash:  1 small (1.5 lbs/ 750g), halved, seeded, peeled and cut into bite-sized cubes
Onions: 1/2 -1 chopped
Red peppers: 1 chopped
Garlic: 2 cloves coarsely chopped
Thai red curry paste: 1 Tbsp
Unsweetened coconut milk: 1 can (13.5 fl oz/ 420 ml) (i use light)
Asian fish sauce: 2 Tbsp
Fresh lime juice: from 1 lime
Skinless, boneless chicken breasts: 1 lb (500g), cut into bite-sized cubes
Fresh basil: preferably Thai, 2 Tbsp slivered
Steamed rice: for serving

**I always just add TONS of veggies.  The more, the better!!**

DIRECTIONS
1: Cook the pumpkin: Bring a large pot of water to a boil. Add the pumpkin and boil just until barely tender, about 7 minutes.  Drain well and set aside.

2: Prepare the curry base: In a blender, combine the onion, garlic, and curry paset with 2 Tbsp water and process until smooth.  In a small bowl, combine the coconut milk, fish sauce, lime juice and stir.

3: Cook the curry: In a wok or large frying pan over medium heat, warm some olive oil.  Add the chicken and sear until light brown on all sides, 5-7 minutes.  Using a slotted spoon, transfer the chicken to a bowl.  Return the pan to medium heat and add the remaining 1 Tbsp oil.  Add the curry base and cook, stirring for abut 10 seconds until fragrant.  Stir in the coconut milk mixture and bring to a boil.  Add the chicken and pumpkin, reduc the heat to low and simmer until the pumpkin is tender when pierced with a fork and the chicken is opaque throughout, about 5 minutes longer.  Transfer to a serve in a bowl, garnish with the  basil and serve with the rice.

Source: Katie Storrs