Asian-Inspired Cole Slaw

Cole slaw may seem like an odd thing to make on a snowy, chilly Saturday, but I had a bag of slaw mix leftover from fish tacos...that I never got around to making! After watching the Big Waste on Food Network, I was inspired to "use what I had" and not go to the food store. Plus, it's freezing. And cold. And icy. No thank you! (Cole slaw also happens to be on my "52 Weeks of New Foods," so I was happy to cross another food of the list.)

This is an Asian-inspired recipe and is made with rice wine vinegar, so it's sweeter and less acidic than those made with cider vinegar (though you can substitute). I'd serve this next to a braised beef or pulled pork. Definitely a keeper! Next time, I'll play with adding scallions.  

Ingredients:

1/3 cup rice vinegar or cider vinegar
1/4 cup crunchy peanut butter (smooth also acceptable)
Red pepper flakes to taste (optional)
3 Tablespoons brown sugar
1/2 cup dry roasted, unsalted peanuts, coarsely chopped
1/2 teaspoon salt
1 Tablespoon soy sauce (used low sodium)
1 teaspoon oriental sesame seed oil

Directions:

Place dressing ingredients in blender, and process them on low until well mixed. (Note: I usually just whisk thoroughly in the bottom of the bowl and add the cabbage in.)

About 1 hour before serving, place the dressing in a large bowl and gradually add all the shredded cabbage tossing well to mix. Stir in red pepper flakes (if you are using them). Cover bowl, chill for 1 hour, tossing it every now and then.

The First Dinner Party of 2012/ Baked Crab Rangoons

Our first dinner party of 2012 went off without a hitch! On the table, a linen tablecloth made by my great grandmother. On the menu:

• White Bean and Tomato Oil Dip with Crudites 
• Baked Crab Rangoons (recipe below)
• Garlic Bread
• Flank Steak with Gorgonzola Cream 
• Onion Oven Baked Potatoes
• Roasted Asparagus
• Chocolate Oreo Cream Cheese Pie

Baked Crab Rangoons

Ingredients:
 

8oz. fresh crabmeat

4 oz. (1/2 of 8-oz. pkg.) cream cheese (I used the light and it was fine)

6 green onions, thinly sliced (plus 2 for garnish)

1/4 cup mayonnaise (I used the light version and it was OK)

24 won ton wrappers

Directions

Heat oven to 350°F.

 Soften the cream cheese by putting it in a microwave safe bowl and microwaving until soft (~45 seconds). Add the crab, mayo and green onions. You can also add cayenne, pepper,etc. Mix.


Push one wonton wrapper into each cup of a sprayed muffin tin. (Note: I used a mini muffin tin, and would recommend this.) Bake won ton wrappers in muffin cups at 350°F for 5 to 7 min. or until lightly browned. Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.

Let cool for about 5 minutes before eating. Enjoy!

52 Weeks of New Foods

For 2012, I want to make one new food (or recipe I've always wanted to make) each week. With the help of my Guinea Pig Taste Tester, I've come up with the below 52 foods and/or recipes. Some I've made before and want to make again in a stellar way and some are challenges. If you have amazing recipes or ideas, pass them along! :)

Happy cooking, my friends! :)


The List:

Veal Picctta

Babka

Emerl’s Christmas bark

New rutabaga recipe

Anything with buddahand

Anything with cumquat

Perfect martini

Chocolate-crusted pork tenderloin

Bacon-wrapped scallops

Scallops in white wine sauce

Chimichurri

One amazing appetizer

Sour cream cake

Shrimp creole

Shrimp scampi

Cole slaw

Chicken fried steak

Galuchie Egg Nog

Polenta

Red cabbage

Polish feast

Homemade artisan style pizza

Meatballs

Stuffed clams

Clam chowder

Perfect omelets

Red Wine Roasted Pears

Lobster Mac N’ Cheese

Meatloaf

Beef Wellington

Cinnamon Buns

Chicken Wings

Jam from Scratch

Roast Chicken

Risotto

Stuffing with Sausage

Gnocchi

Pesto

Potato Torte

Meringues

Butternut Squash soup

Pork Tenderloin

Flank steak

Soufflé

Marinara

Eggs Benedict

Sautéed spinach

Collard greens

Stuffed red pepper

Black bean burger from scratch

White chocolate macadamia nut cookies (soft on the inside)

Blueberry muffins

Fettuccine Al-fake-O

When I eat pasta, I eat pasta. I mean "bad for you pasta." Cream sauce- yes. Bacon- yes, please. White, not whole wheat pasta- pile it, baby.

Last weekend, I was playing NYC tour guide to my out-of-town relatives and brought my family to Alfredo of Rome- the "birthplace" of fettuccine Alfredo. Craving it since then, I set out for a new "lightened up" recipe. This recipe let me have my pasta and cream sauce without killing my calorie count or arteries.Enjoy! I did! 

Ingredients

• About 3 cups of cooked pasta (I used angel hair)
• 1 tablespoon extra-virgin olive oil
• 4 cups sliced mushrooms
• 2 cups thinly sliced Brussels sprouts
• 3 cloves garlic
• 1/2 cup dry sherry
• 2 cups non-fat milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup finely shredded Parmesan or Asiago cheese, plus more for garnish
• Chopped plum tomato. fresh basil and scallions for garnish

Preparation

1. Cook pasta in a large pot of boiling salted water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
2. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, about 8 to 10 minutes. 
3. Add garlic and cook, stirring, until fragrant, about 1 minute. 
4. Add sherry  to deglaze the pan, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated.
5. Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2-5 minutes. 
6. Stir in cheese until melted;gently toss. 
7. Serve with more cheese, if desired, and top with scallions, basil and tomatoes.

Adapted from: http://www.eatingwell.com/recipes/fettuccine_brussels_sprouts_mushrooms.html  

Huevos Rancheros Made Weeknight Simple

Here is one of my absolute favorite recipes made with three main staples you likely already have in your home: black beans, eggs and salsa. It passes the weeknight test ("Can I come home exhausted, cook it in under half an hour and it will still taste great?") and tastes really fresh and healthy with the cilantro and scallions. This is a great meatless entree, a great protein blast for the end of your day (and good leftovers for breakfast if you have any!).

I serve this as is, but you can put over oven warmed tortillas to be more authentic.

Ingredients

• 1 16-ounce jar salsa (2 cups)
• 1 15.5-ounce can black beans, rinsed
• 4 large eggs
• 1 Tbsp. Asian chili paste (or hot sauce of your choice) 
• kosher salt and black pepper
• 5 scallions, sliced
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream

Directions

1. In a large skillet, combine the salsa and beans and bring to a simmer. Once simmering, add chili sauce and stir.
2. Make 4 wells in the bean mixture. Crack each egg into a small bowl and slide it gently into a well. Season with salt and pepper.(Some people also add a little bit of cumin here, but I skip this.)
3. Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.
4. Sprinkle with the scallions and cilantro. Divide among plates and serve with sour cream.
5. If you can spare the extra calories, sprinkle with a bit of Mexican blend cheese.

Adapted from: http://www.realsimple.com/food-recipes/browse-all-recipes/skillet-poached-huevos-rancheros-00000000027548/index.html 

Brussels Sprouts Gratin

I've been on a savory side kick lately, but last night skipped the meat all together and went straight for the veggies! I tried this Brussels Sprouts Gratin recipe from Claire Robinson, one of my favorite chefs. I lightened up the dish by using less butter, reduced fat cheese and nonfat milk, but would make this again without trying to "skinny down" the recipe.(I did add a piece of crumbled bacon on top though, which I would do again!) Here's the recipe (full fat and all!):

Ingredients

• 2 pints Brussels sprouts, trimmed, about 1 1/2 pounds
• 3 tablespoons butter
• 3 tablespoons unbleached all-purpose flour
• 2 cups milk, at room temperature
• Kosher salt and freshly cracked black pepper
• 5 ounces Gruyere, grated (about 1 cup grated)

Directions

Preheat oven to 400 degrees F. 

Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.

Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.

Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.

Thanksgiving Tablescape