Kung Pao-Style Shrimp with Ramen

·             Ingredients

·                             3 tablespoons vegetable oil

·                             1 pound extra-large (21/25) shrimp, peeled and deveined

·                             1 red bell pepper, cored and sliced thin

·                             ½ cup roasted unsalted peanuts

·                             3 garlic cloves, minced

·                             1 tablespoons grated fresh ginger

·                             1 teaspoon red pepper flakes

·                             3½ cups low-sodium chicken broth

·                             4 (3 oz.) packages ramen noodles, seasoning packets discarded

·                             2 tablespoons hoisin sauce

·                             1 tablespoon rice vinegar

·                             2 teaspoons toasted sesame oil

·                             4 scallions, thinly sliced

·             Directions

1.          Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until just smoking.

2.          Add half the shrimp to pan, in a single layer, and cook until spotty brown and edges turn pink, about 1 minute. Transfer to a clean bowl.

3.          Add 1 more tablespoon oil to the skillet, return to high heat, and cook remaining half of the shrimp as directed above, transferring to shrimp bowl when finished.

4.          Add remaining tablespoon oil to skillet and return to medium-high heat until shimmering. Add bell pepper and peanuts; cook until pepper is softened, 2 to 3 minutes. Transfer to bowl with shrimp.

5.          Add garlic, ginger, and red pepper flakes to oil left in skillet and return to medium-high heat until fragrant, about 30 seconds.

6.          Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender, but there is still liquid in the pan, about 2 minutes.

7.          Stir in hoisin, vinegar, and sesame oil and continue to simmer until sauce is thickened, about 1 minute.

8.          Stir in shrimp, peppers, and peanuts. Sprinkle with scallions before serving.

·              

·                             Note: The sauce in this dish will seem a bit brothy when finished, but the liquid will be quickly absorbed by the noodles when serving.

Disappearing Crunch Bars

Ingredients:

1 pkg (sleeve) saltine crackers
1/2 lb unsalted butter
1 cup light brown sugar
12 oz package semi-sweet chocolate chips
optional: 1 cup toasted nuts, chopped (preferably pecans)


1.  Preheat oven to 400 deg F
2.  Line a 1/2 sheet (jelly roll pan) with non-stick aluminum foil.  Place crackers on foil in a single layer.
3.  In a saucepan, bring the brown sugar and butter to a boil; boil for 3 minutes, then pour the mixture over the saltines.
4.  Bake for 7 minutes, then remove from the oven and sprinkle the chocolate chips evenly over the pan.  Shut the oven off and place the pan in the oven for 30 seconds.
5. With an icing spatula, smooth the chocolate chips over the pan, then sprinkle with the nuts (and any other toppings).  Place the pan in the freezer for a minimum of one hour.
6.  Invert onto cutting board, remove the aluminum foil and break the mass into small pieces.

From the Cambridge Culinary Institute,  Basic Baking Class

SPANISH TORTILLA WITH ROASTED RED PEPPERS AND PEAS

Published July 1, 2009.   From Cook's Illustrated.

Serves 4 as light entrée; 6 as an appetizer.  

WHY THIS RECIPE WORKS:

We wanted an intensely rich, velvety, melt-in-your-mouth egg-and-potato omelet recipe that didn’t require using a quart of oil. We were able to cut the oil to a mere 6 tablespoons by substituting less starchy Yukon Gold potatoes for russets, which tended to fall apart when flipped in the pan. To flip the omelet easily, we slid it out of the pan and onto a plate, placed another plate on top of the omelet before inverting it, and then slid the flipped omelet back into the pan.

Spanish tortillas are often served warm or at room temperature with olives, pickles, and Garlic Mayonnaise (see related recipe) as an appetizer. They may also be served with a salad as a light entrée. For the most traditional tortilla, omit the roasted red peppers and peas. We recommend using our winning brand of extra-virgin olive oil, Columela.

INGREDIENTS

• 6tablespoons plus 1 teaspoon extra virgin olive oil
• 1 1/2pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
• 1small onion , halved and sliced thin
• 1teaspoon table salt
• 1/4teaspoon ground black pepper
• 8large eggs
• 1/2cup jarred roasted red peppers , rinsed, dried, and cut into 1/2-inch pieces
• 1/2cup frozen peas , thawed
• Garlic Mayonnaise (see note) (optional)

INSTRUCTIONS

1. 1. Toss 4 tablespoons oil, potatoes, onion, ½ teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until shimmering. Reduce heat to medium-low, add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes (it’s OK if some potato slices break into smaller pieces).
2. 2. Meanwhile, whisk eggs and remaining ½ teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture, red peppers, and peas into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.
3. 3. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan. Following photos below, slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, if desired.

STEP-BY-STEP

How to Flip a Spanish Tortilla

1. SLIDE After browning first side, loosen tortilla with rubber spatula and slide onto large plate.

2. FLIP Place second plate face-down over tortilla; invert browned-site up on second plate.

3. SLIDE Slide tortilla back into pan, browned side-up, and tuck edges into pan with rubber spatula.

Low-Fat Chocolate Pudding

From Cook's Country  --  February/March 2005

Why this recipe works:

We wanted our Low-Fat Chocolate Pudding recipe to feature rich chocolate flavor and a thick, creamy texture—and many fewer calories than traditional recipes. We found that a blend of bittersweet chocolate and cocoa powder reduced the fat level and maximized our pudding’s flavor, while cooking the chocolate from the start—rather than stirring it in at the end—intensified the chocolate’s flavors. We also found that whole milk thickened with cornstarch came close to approximating the heavy cream used in most chocolate pudding recipes.

Traditional homemade chocolate pudding has 581 calories, 34 grams of fat, and 202 milligrams of cholesterol per serving. Our Low-Fat Chocolate Pudding has 286 calories, 13 grams of fat, and 21 milligrams of cholesterol per serving.

Serves 4
To reduce fat and calories further, substitute 2 percent milk for the whole milk; the pudding will have a slightly looser consistency. Don't use 1 percent or skim milk; in our opinion, the pudding won't be worth eating. Once the pudding comes to a boil, make sure to simmer it for a full 2 minutes to cook out the flavor of the cornstarch. To learn more about cocoa powder, see related tasting.

Ingredients

2 ounces bittersweet chocolate, chopped
2 tablespoons cocoa, preferably Dutched
2 1/2 tablespoons cornstarch
1/2 cup sugar
1/8 teaspoon table salt
2 1/2 cups whole milk
2 teaspoons vanilla extract

Instructions

1. Melt chocolate over double boiler or in microwave. Cool slightly.
2. Whisk together cocoa powder, cornstarch, sugar, and salt in heavy-bottomed medium saucepan. Add milk all at once and whisk to incorporate. Whisk in melted chocolate.
3. Bring mixture to boil over medium heat, whisking until smooth. Once boiling, reduce heat to low and cook, stirring constantly with heatproof rubber spatula or wooden spoon and making sure to scrape edges of pan, for 2 minutes. (Mixture will become thick and glossy.)
4. Remove pan from heat and stir in vanilla. Pour pudding through fine-mesh strainer and into heatproof bowl, pushing gently with spatula or spoon and leaving any solids in strainer. Place plastic wrap directly on surface of pudding to prevent skin from forming. Refrigerate for 4 hours or until completely chilled. (Pudding will keep for up to 2 days.) Gently stir pudding before transferring to individual bowls and serving.

15-minute Creamy Tomato Soup (Vegan)

Serves makes 2 1/2 quarts, serving 4 to 6, active time 15 minutes, total time 15 minutes

Ingredients

1/2 cup extra-virgin olive oil, divided

2 cloves garlic, grated on a microplane grater

1 small onion, finely sliced (about 1 cup)

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

2 slices white bread, crusts removed, torn into rough 1/2-inch pieces

2 (28-ounce) cans whole peeled tomatoes packed in juice

Kosher salt and freshly ground black pepper

Minced chives, basil, or parsley as garnish

Toasted bread or grilled cheese for serving

Procedures

Heat 2 tablespoons olive oil in a large saucepan over medium high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water. Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.

Transfer half of soup to the jar of a blender. Blend soup, starting at low speed and gradually increasing to high (be careful starting up, it can shoot out the top of the blender—open the vent and hold a kitchen towel over the lid to prevent blowout). With blender running on high, gradually trickle in half of remaining olive oil. Season soup to taste with salt and pepper. Transfer to a large bowl and repeat with remaining half of soup and olive oil. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with toast or grilled cheese.

Printed from http://www.seriouseats.com/recipes/2012/02/15-minute-creamy-tomato-soup-vegan-recipe.html

Posted by J. Kenji López-Alt, February 10, 2012

Notes:

any bread would work, though some would be harder to break down than others. I actually made a batch with some rustic italian sourdough-ish bread and it was great.

An immersion blender would work, but don't expect the same level of creaminess (It'll still taste great). Just start the blender, and slowly drizzle the olive oil into the region of the vortex.

Creamy New York Deli Coleslaw

Serves 8 to 10

Toast the caraway seeds in a dry skillet over medium heat, stirring frequently, until fragrant, about 3 minutes.

It is important to salt the shredded cabbage to remove excess water before dressing it. Allowing the salted cabbage to sit for at least one hour drained off most of the liquid.

After step 1, the salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper-lock bag for 24 hours.

INGREDIENTS

·       1 medium head green cabbage, quartered, cored, and shredded (12-14 cups)

·       2 carrots peeled and shredded on box grater

·       1 small onion, shredded on box grater

·       1 ½ teaspoons salt

·       ¾  cup mayonnaise 

·       2 tablespoons white vinegar

·       1 teaspoon Dijon mustard

·       1 teaspoon sugar

·       ¼ teaspoon pepper

·       1 teaspoon caraway seeds, toasted (see note above)

INSTRUCTIONS

·       1. SALT CABBAGE Toss cabbage, carrot, onion, and salt in colander set over bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, and dry well with paper towels.

·        

·       2. DRESS SLAW Whisk mayonnaise, vinegar, sugar, pepper, mustard, and caraway seeds in large bowl. Stir in cabbage mixture and refrigerate until chilled, at least 30 minutes. Season with salt and pepper to taste and serve. (Coleslaw can be refrigerated in airtight container for 2 days.)

BEST WAY TO SHRED CABBAGE

1. Cut the cabbage into quarters, then trim away and discard the solid core.
2. Separate the cabbage into small stacks of leaves that flatten when pressed.        
3. Cut each stack of cabbage leaves into 1/4-inch strips.

Taco Salad

Cooks Country
December/January 2006

Why this recipe works:

Many fast-food restaurants have their own version, but we wanted a recipe for wholesome taco salad using quality ingredients. To prevent a greasy salad, we used very lean ground beef. For simplicity’s sake, we skipped the tortilla “bowl" and simply added tortilla chips. We also found there’s no need to be too thorough when picking and chopping cilantro for the Taco Salad, since the stems have as much flavor as the leaves.
Serves 4 to 6

For a spicier taco salad, add a pinch of cayenne to the meat mixture. If you like, top this salad with diced avocados, shredded pepper Jack or cheddar cheese, minced red onion, or sour cream.

Ingredients

2 tablespoons lime juice
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/3 cup olive oil plus 1 additional teaspoon
Salt and pepper
1 pound 90% lean ground beef or ground turkey
1 tablespoon chili powder
1 tablespoon tomato paste
1/2 cup water
2 hearts romaine lettuce, shredded
2 tomatoes, cored, seeded, and chopped
4 cups corn tortilla chips, broken into 1-inch pieces
1/4 cup roughly chopped fresh cilantro

Instructions
1. Combine lime juice, 1 teaspoon minced garlic, 1/2 teaspoon cumin, 1/3 cup olive oil, and salt and pepper to taste in small bowl.

2. Heat remaining teaspoon oil in large skillet over medium heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes. Add remaining garlic, remaining 1 teaspoon cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste and water and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.

3. Toss lettuce, tomatoes, and chips with lime juice dressing in large bowl. Divide salad among individual plates and top each portion with some meat mixture. Sprinkle with cilantro and any additional toppings (see suggestions above). Serve.