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Sunday, February 8, 2015

Irish Baked Potatoes.

Peel and boil potatoes in salted water until tender; drain and mash with a lump of butter. Put in a well-buttered baking-dish a layer of the potatoes and a layer of fried bread-crumbs until dish is full. Moisten with beaten eggs, well seasoned with salt and pepper, and 3 tablespoonfuls of milk. Put in the oven to brown. Serve with boiled fish.

Saturday, January 31, 2015

Easy Miso-Chicken Ramen

From EatingWell:  November/December 2013

Warm up a chilly evening with this healthy chicken-and-vegetable ramen noodle bowl recipe. For a little spice, top with hot sauce, such as Sriracha. Look for dried curly Chinese-style noodles near other Asian ingredients in most well-stocked supermarkets. For a substitute, try whole-wheat angel hair pasta and cook for a few minutes longer.

Makes: 4 servings, about 2 cups each
Serving Size: about 2 cups
Active Time: 30 minutes
Total Time: 30 minutes


  • 2 tablespoons toasted sesame oil, divided
  • 1 bunch scallions, sliced, white and green parts separated
  • 4 cloves garlic, minced
  • 1 tablespoon finely grated fresh ginger
  • 4 cups water
  • 3 tablespoons white miso (see Tip)
  • 1 1/2 tablespoons reduced-sodium soy sauce
  • 1 1/4 pounds boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
  • 8 cups chopped bok choy
  • 4 ounces dried Chinese noodles, broken in half
  • 4 ounces shiitake mushrooms, stemmed and sliced (2 cups sliced)

Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium-high heat. Add scallion whites, garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add water, miso, soy sauce and the remaining 1 tablespoon oil; bring to a boil. Stir in chicken, bok choy, noodles and mushrooms. Cover and return to a boil. Uncover, reduce heat to medium and cook, stirring, until the chicken is cooked through and the vegetables are tender, 3 to 5 minutes. Serve sprinkled with the scallion greens.

Tip: In this warming ramen-noodle bowl, miso—a fermented soybean paste—adds a deep, rich umami flavor. Look for mild-flavored white (sweet) miso, made with soy and rice, near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.

Per serving: 383 calories; 16 g fat (3 g sat, 6 g mono); 76 mg cholesterol; 33 g carbohydrates; 0 g added sugars; 28 g protein; 7 g fiber; 729 mg sodium; 842 mg potassium.

Nutrition Bonus: Vitamin A (122% daily value), Vitamin C (68% dv), Iron & Potassium (24% dv)
Carbohydrate Servings: 2

Excanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 1 1/2 fat

Sweet-and-Sour Pineapple Chicken

By The Canadian Living Test Kitchen

This recipe makes 4 servings


  • 1 lb boneless skinless chicken breasts , cut into 1-inch (2.5 cm) cubes
  • 1 egg white
  • 2 tbsp cornstarch 
  • 2 tbsp all purpose flour 
  • 1/4 tsp salt 
  • 1/4 tsp white pepper or black pepper 
  • 1/3 cup vegetable oil 
  • 1/3 cup sodium-reduced chicken broth 
  • 3 tbsp ketchup 
  • 1 tbsp dry sherry, (optional) 
  • 1 tbsp sodium-reduced soy sauce 
  • 1 tbsp rice vinegar
  • 2 tsp minced gingerroot 
  • 1 tsp granulated sugar 
  • 1 onion , cut into 3/4-inch cubes
  • 1 sweet red pepper , cut into 3/4-inch cubes
  • 1 sweet green pepper , cut into 3/4-inch cubes
  • 1 can (250 mL) pineapple chunks , drained

In bowl, combine chicken, egg white, cornstarch, flour, salt and pepper; let stand for 10 minutes.

In wok or large skillet, heat oil over medium-high heat; stir-fry chicken, in batches and reserving cornstarch mixture in bowl, for 3 minutes or until golden-brown. Transfer to plate.

Add broth, 1/3 cup (75 mL) water, ketchup, sherry (if using), soy sauce, vinegar, ginger and sugar to reserved cornstarch; whisk to combine. Set aside.

Discard all but 1 tbsp (15 mL) oil from wok. Stir-fry onion and red and green peppers for about 3 minutes or until tender-crisp.

Add chicken, pineapple and stock mixture to wok; stir-fry for 2 to 3 minutes or until thickened and chicken is coated.

Source : Canadian Living Magazine: May 2008 

Beef and Dill Dumpling Filling

Dill isn't usually associated with Chinese cooking, but here it is used by the handful to blend wonderfully with the beef.

Servings: 60 dumplings


  • 2 cups (500 mL) finely chopped napa cabbage (5 oz/150 g)
  • 3/4 tsp (4 mL) salt
    1 lb (500 g) medium or lean ground beef
  • 1-1/2 cups (375 mL) finely chopped fresh dill 
  • 2/3 cup (150 mL) minced green onion 
  • 1 egg, beaten 
  • 1 hot pepper, seeded and minced
  • 1 tbsp (15 mL) soy sauce 
  • 2 tsp (10 mL) sesame oil 
  • 1 tsp (5 mL) grated gingerroot 
  • 1/4 tsp (1 mL) black pepper 

Toss cabbage with 1/2 tsp (2 mL) of the salt let stand for 20 minutes. Squeeze out moisture. Transfer to large bowl.

Add beef, dill, onion, egg, hot pepper, soy sauce, sesame oil, ginger, pepper and remaining salt mix well.

Canadian Living Magazine: February 2009

Japanese Chicken Wings

Serving Size  : 1  
Categories    : Poultry                          Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Chicken wings
     1/2  cup           Soy sauce
     1/2  cup           Sake
     1/4  cup           Sugar
     1/4  teaspoon      Crushed red pepper
   1                    Garlic clove -- crushed
   1 1/2  teaspoons     Fresh ginger root -- grated (do not
                        use powdered ginger)

Cut each chicken wing into 3 parts, separating at the joints. (Freeze wing 
tips for another use). In a 12 x 8 inch baking dish, mix remaining
ingredients.  Add chicken wings and turn to coat well. Let marinate for 1
hour, turning occasionally. (Can be prepared in advance. Cover and
refrigerate for up to 24 hours).
Preheat oven to 375 degrees. Bake chicken in marinade uncovered for 1 1/2
hours, turning occasionally. Serve warm or cold.

Spicy Peanut Thai Ramen Noodle Upgrade


  • 1 package Ramen noodles (I used picante chicken)
  • 1 packet noodle flavoring
  • 1 tbsp soy sauce
  • 2 tbsp chunky peanut butter
  • 2 tsp Sriracha
  • Green onions, pepper, carrots, all diced

Boil the noodles with the flavor packet mixed into the water. Once it’s done, drain off most of the water/broth, you don’t want it soupy, but leave a little bit of pasta water in there. Next, toss with soy sauce, peanut butter, Sriracha, and vegetables.

This recipe can be easily double or tripled, but consider starting with 2 tbsp of peanut butter if you do make a larger quantity, you don’t want it to be too peanut buttery. Add more to your liking.

Adapted from Martha Stewart

Friday, January 30, 2015

thai ground pork salad

At Thai restaurants, Tom Mylan usually requests a double order of larb (or laab), an addictive appetizer of ground meat spiked with chiles, lime juice, and fish sauce and served with lettuce leaves for wrapping.

Servings: 6
Prep Time: 40 mins
Total Time: 40 mins


  • 2   pounds ground pork
  • 2   garlic cloves, minced
  • 2   small shallots, minced
  • 1   large jalapeno, seeded and minced, plus sliced jalapeno for garnish
  • Juice of 1 lime, plus lime wedges, for serving
  • 2   tablespoons Asian fish sauce
  • 1   teaspoon light brown sugar
  • 1   teaspoon Sriracha (chile sauce), plus more for serving
  • 1   tablespoon vegetable oil
  • 1/2  cup chopped cilantro
  • 1/2  cup chopped mint
  • 1/2  cup chopped basil
  • Salt and freshly ground pepper
  • 1   cup chopped salted peanuts
  • 1   head Boston or other leafy lettuce, separated into leaves

1. In a bowl, mix the pork, garlic, shallots, and minced jalapeno. In a small bowl, whisk the lime juice, fish sauce, brown sugar, and the 1 teaspoon of Sriracha.
2. In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapenos. Serve with lime wedges, Sriracha, and lettuce for wrapping.