General Tso's Chicken

In my last post I was getting ready to go to my book club meeting and we were doing cheese tasting due to the book we just read and I promised to share my favorite cheese of the night.  There were so many good cheeses that I just have to share several with you, if you are looking for yummy french cheese try: Port Salut, Spo Ovalie Cendree Herve Mons, and Florette Goat Brie.  Onto the recipe, I recently found and adapted this recipe and was very pleased with the outcome.  It is a healthy and simple version of the ever so tasty General Tso's Chicken.  I also added roasted broccoli and served it over brown rice.  This was a perfect quick weeknight meal.

Serves 4

The Ingredients
1 tsp sesame oil
1 egg white
5 tbls soy sauce, divided
5 tbls corn starch, divided
1 lbs boneless skinless chicken breasts, cut into bit size pieces
2 tbls olive oil
1 cup chicken stock
2 tsp chili garlic sauce
1 1/2 tbls sugar
2 cloves garlic, pressed
2 tbls ginger, grated
2 green onions, thinly sliced
Rice, cooked

The Process

In a bowl combine sesame oil, egg white, 1 Tbls soy sauce, 4 Tbls cornstarch. Whisk until smooth (make take a minute). Add the chicken, tossing to coat. Let sit for 20 minutes.

In a liquid measuring cup mix together chicken stock, ginger, chili garlic sauce, sugar, 4 Tbls soy sauce, 1 Tbls cornstarch, and garlic. Whisk until combined. Set aside.

In a large skillet heat 2 Tbls canola oil over high heat. Slowly add the chicken. Cook for about 3 minutes aside, until cooked through. Remove from pan, cover with foil, and set aside.

Add the soy sauce mixture to the pan, heat for about 5 minutes, stirring frequently. It should start to chicken, and turn glossy. Add the chicken back to the pan. Stir until coated. Remove from heat. Serve over white rice, garnish with green onions.

Read more at http://dinnersdishesanddesserts.com/general-tsos-chicken/#GWVRO6l8uug4OvK

1.) In a bowl combine sesame oil, egg white, 1 Tbls soy sauce, 4 Tbls cornstarch. Whisk until smooth (make take a minute). Add the chicken, tossing to coat. Let sit for 20 minutes.

2.) In a liquid measuring cup mix together chicken stock, ginger, chili garlic sauce, sugar, 4 Tbls soy sauce, 1 Tbls cornstarch, and garlic. Whisk until combined. Set aside.

3.) In a large skillet heat 2 Tbls canola oil over high heat. Slowly add the chicken. Cook for about 3 minutes aside, until cooked through. Remove from pan, cover with foil, and set aside.

4.) Add the soy sauce mixture to the pan, heat for about 5 minutes, stirring frequently. It should start to chicken, and turn glossy. Add the chicken back to the pan. Stir until coated. Remove from heat. Serve over brown rice, garnish with green onions.

• 1 tsp sesame oil
• 1 egg white
• 5 Tbls soy sauce, divided
• 5 Tbls cornstarch, divided
• 1 pound boneless skinless chicken breasts, cut into bit sized pieces
  Recipes
• 2 Tbls canola oil
• 1 cup chicken stock
• 2 tsp chili garlic sauce
  Recipes
• 1½ Tbls sugar
  Recipes
• 1 clove garlic, minced
• 2 Tbls ginger, grated
• 2 green onions, thinly sliced
• White Rice, cooked

Read more at http://dinnersdishesanddesserts.com/general-tsos-chicken/#GWVRO6l8uug4OvKb.99

1 tsp sesame oil

1 egg white

5 Tbls soy sauce, divided

5 Tbls cornstarch, divided

1 pound boneless skinless chicken breasts, cut into bit sized piece

Read more at http://dinnersdishesanddesserts.com/general-tsos-chicken/#GWVRO6l8uug4OvKb.99

1 tsp sesame oil

1 egg white

5 Tbls soy sauce, divided

5 Tbls cornstarch, divided

1 pound boneless skinless chicken breasts, cut into bit sized pieces

Recipes

2 Tbls canola oil

1 cup chicken stock

2 tsp chili garlic sauce

Recipes

1½ Tbls sugar

Recipes

1 clove garlic, minced

2 Tbls ginger, grated

2 green onions, thin

Read more at http://dinnersdishesanddesserts.com/general-tsos-chicken/#GWVRO6l8uug4OvKb.

• 1 tsp sesame oil
• 1 egg white
• 5 Tbls soy sauce, divided
• 5 Tbls cornstarch, divided
• 1 pound boneless skinless chicken breasts, cut into bit sized pieces
  Recipes
• 2 Tbls canola oil
• 1 cup chicken stock
• 2 tsp chili garlic sauce
  Recipes
• 1½ Tbls sugar
  Recipes
• 1 clove garlic, minced
• 2 Tbls ginger, grated
• 2 green onions, thinly sliced
• White Rice, cooked

Read more at http://dinnersdishesanddesserts.com/general-tsos-chicken/#GWVRO6l8uug4OvKb.99

• 1 tsp sesame oil
• 1 egg white
• 5 Tbls soy sauce, divided
• 5 Tbls cornstarch, divided
• 1 pound boneless skinless chicken breasts, cut into bit sized pieces
  Recipes
• 2 Tbls canola oil
• 1 cup chicken stock
• 2 tsp chili garlic sauce
  Recipes
• 1½ Tbls sugar
  Recipes
• 1 clove garlic, minced
• 2 Tbls ginger, grated
• 2 green onions, thinly sliced
• White Rice, cooked

Read more at http://dinnersdishesanddesserts.com/general-tsos-chicken/#GWVRO6l8uug4OvKb.99

Beef Stroganoff

I have found there are many different versions of this dish and to this day I don't believe I have ever had the version with tomato paste.  I've always had the creamy onion and mushroom heavy versions, ranging from healthy to heart clogging recipes.  This version isn't the healthiest but also isn't the most fattening, I would call it a happy in between.  During this cold fall with a quickly approaching winter I have found myself making hearty and seasonal dishes, I found this recipe here.  In other news I am more than excited because tonight I am going to my monthly book club meeting, but this time it is extra special because it is focused around French cheeses!  We all just finished reading the book The Whole Fromage, a wonderfully written exploration through France and its cheeses written by a journalist.  I can tell you I will never look at cheese the same way again.  I already had much love for cheese but now it feels as if I am romantically involved with cheese.  I will report back on my next blog with my personal favorite cheese that I try.  Enjoy!

Serves 4

The Ingredients
1 lb top sirloin, trimmed of fat and sliced into thin strips

2 tbsp butter

2 tbsp olive oil

8 oz mushroom, sliced

1/2 onion, diced

3 cloves garlic, minced

1/4 cup dry white wine

1 cup beef broth

1 cup sour cream, low fat

1 tbsp flour (if needed)

1 tbsp flat leaf parsley, chopped
salt and pepper

12 oz  egg noodles, cooked

The Process

1.)Heat a heavy skillet over medium high heat until hot.  Add 1 tbsp of olive oil and as soon as it melts and before it starts to brown add steak slices.  Toss, then cook without stirring for a minute or two or until well browned on one side.  Sprinkle with salt and pepper.

2.) Flip steak pieces over and brown the other side, about one minute.  Remove steak to a plate.

3.) Repeat with 1 tbsp of olive oil and sliced mushrooms. Sprinkle mushrooms with salt and pepper.  Reserve to the plate with the steak.

4.) Turn heat down to medium and the last 2 tbsp of butter.  Add onions and garlic and saute until soft.

5.) Add white wine to deglaze the pan, scraping up the browned bits in the pan.  Once wine has cooked off add sour cream and beef broth, stir and heat until smooth.

6.) If the sauce seems too thin you can thicken it by removing a 1/4 cup of sauce and stirring in 1 tbsp of flour and adding it back in.

7.) Add steak and mushrooms back into sauce. Stir and simmer until hot. Boiling the sauce heavily will result in the sour cream curdling but it isn’t so fragile that you can’t bring it to a nice simmer.

8.) Taste and add salt and pepper.  Stir in chopped parsley.  Serve over egg noodles.
 

Tomato Orange Soup

As a 90% Portland native I can barely remember what life was like without Elephant's Tomato Orange soup.  It really became an addiction when I began working a half a block away from their Fox Tower location. This is when I started eating the soup 4 days a week for an undetermined (embarrassing) amount of time.  I will say that I do believe I love soup more than the average Joe, but nonetheless this soup is so full of amazing and developed flavors!  This was the first time I made it (and adapted it from this recipe) and we had large bowls of it with grilled cheese sandwiches to celebrate Halloween this year.  I am already fighting the urge to make it once a week, so beware!

Serves 4

The Ingredients

1/2 cup unsalted butter (1 stick)

1/2 medium onion, diced

2 (14 1/2 ounce) cans diced tomatoes

1 teaspoon salt

1/2 teaspoon cracked black pepper

1/4 teaspoon baking soda

1/2 teaspoon dried thyme

1 cup orange juice

1/2 cup half n half

The Process
1.) In a saucepan, melt butter; add onion and saute until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.

2.) Puree in a food processor or blender.  Return to saucepan and stir in orange juice. At this point, the soup can be refrigerated until ready to serve.

3.) At serving time, add the half n half and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary.

Enjoy!

Roasted Delicata, Arugula and Parmesan Polenta

Craving a vegetarian meal? Or are you a vegetarian?  Well this hardy and multidimensional meal will fill you with happy fall foods.  Somehow I have gotten through life without knowing of or ever tasting a delicata squash...  Now don't get me wrong, I am not new to squash, I absolutely love squash and try to find opportunities to make it all the time.  So when I heard of a squash that you eat the skin of, well I just HAD TO HAVE IT.  Upon buying a single delicata squash the librarian in me said "ok Kirsten time to research the hell out of this squash and create a list of at least 10 recipes that you can refer to for the next time you encounter this squash." So I did, and this was the first recipe I tried off my list and holy cow people are right, all you really need to do is roast the squash and eat it.  I'm not so good at keeping it simple so I followed this recipe from Delementals.

Serves 4

The Ingredients

1 delicata squash; halved, seeds removed and sliced in to 1/4″ slices
1 bunch of arugula; torn in to bite size pieces
4 cups vegetable broth
1 cup coarse ground cornmeal (Polenta)
1 cup shredded Parmesan cheese
1 cup cooked Du Puy Lentils
½ cup milk
4 tbs olive oil
1 tbs champagne vinegar
1 tsp stone ground mustard
Kosher Salt


The Process
 
1.) Preheat oven to 350°.  Toss the squash slices with the cooking olive oil and sprinkle liberally with kosher salt.  Spread in to a single layer on a roasting pan.

2.)  Bake for 20 minutes, or until tender and beginning to brown.  While the squash is roasting, cook the polenta.  Bring the broth or stock and a couple pinches of kosher salt to a boil.  Pour the cornmeal in to the broth in a steady stream, whisking constantly

3.)  Reduce heat and simmer, stirring often, until polenta is nearly tender.  Add the milk to the polenta and continue to simmer until polenta is cooked through, and just beginning to set up.  Stir in the Parmesan. Cover and remove from heat until ready to serve.

4.)Whisk together the mustard, vinegar and good quality olive oil, along with a pinch or two of kosher salt (to taste).  Toss the vinaigrette with the Arugula.

5.)  To serve: spread the polenta on the plate, top with arugula – then Lentils and the roasted Delicata Squash slices.

 

Chicken Soup with Matzo Balls

First time ever making matzo ball soup!  It is so fun, I don't understand how the balls can be under or over cooked.  I literally followed directions and they were this perfectly egg-y, fluffy, airy puffs of flavor.  Here is my awesome friend Rebecca's recipe (which I followed) except I made my own broth a week before in my crockpot and I added lots o' dill to the balls.  If you want something super comforting, pretty easy, and completely satisfying make and eat this soup.  I love fall and winter, I could make soups the ENTIRE time. Nom Nom Nom!

Serves 8 

Get the recipe here at Rebecca's awesome blog Better With Garlic

Sirloin in Teriyaki Broth with Chanterelles

A meal like this is completely worthy of a special event, hence my wonderful mother's birthday celebration.  The recipe is simple, as are the ingredients...but the taste is beyond great.  I will make this many more times, for my mom, for me, for my family, for everyone.  Enjoy this healthy, cheap, and adapted recipe from Food Network.  Note: my next chunk of blog posts will be simple and to the point because I am SO FAR behind in posting.

Serves 6

The Ingredients

2 bunch radishes (with greens) 

9 tablespoons teriyaki sauce
6 tablespoons oyster sauce 

6 teaspoons grated peeled ginger
Freshly ground pepper
3 pounds boneless sirloin steak (about 1 1/2 inches thick)
Olive oil, for the pan 

4 tablespoons rice vinegar
2 tablespoon packed brown sugar 

3 medium sweet potatoes, peeled and cut into 1/4-inch-thick rounds
2 bunch scallions, white and green parts separated, cut into 1 1/2-inch pieces
Toasted sesame oil, for drizzling
Roughly chop the radish greens. Cut the radishes into eighths.
5 cups beef broth

3 cups roughly chopped chanterelles 

2 frozen sheets of udon noodles (cooked according to package, optional)

The Process

 

1.)  Heat a grill pan over medium-high heat. Mix 4 tablespoons teriyaki sauce, 4 tablespoons oyster sauce, 2 teaspoon ginger and 1/2 teaspoon pepper in a bowl, then spread over the steak. Lightly oil the grill pan, then cook the steak about 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice.

2.)  Meanwhile, bring the remaining 5 tablespoons teriyaki sauce, 2 tablespoon oyster sauce and 4 teaspoons ginger, the vinegar, brown sugar and 5 cups beef broth to a simmer in a saucepan, stirring to dissolve the sugar. Add the sweet potatoes, radish wedges and scallion whites and cook, covered, stirring occasionally, until just tender, about 10 minutes.

3.)  Add the chanterelles, radish, and scallion greens and cook until crisp-tender, about 5 minutes. Divide the vegetables, broth and steak among shallow bowls. Drizzle with sesame oil and add cooked udon noodles if desired.

So so so so so good!

 

Pan-Seared Scallops with Lemon Sauce

I had the idea to put these recipes together because of a dining experience I had at Recipe: A Neighborhood Kitchen. My lovely boyfriend and I went to Newberg, Oregon (wine country) to celebrate our 1 year anniversary. During our stay we went to the restaurant I mentioned above, to say that it was impeccable would be an understatement. The food, service, and quality were so so amazing...which unfortunately is not something I experience often and I live in Portland, Oregon which is a foodie town! Anyway I ordered pan-seared scallops with potato risotto and an apple citrus slaw. Since the meal was so amazing I decided to try and replicate it for Father's Day.  Here is a link to the original recipe from Bon Appetit  Below is the scallop recipe, the citrus fennel slaw and the potato risotto will be my next two posts.

 

Serves 3

Ingredients

1 lemon

1 ½ cups dry white wine

¼ cup shallots, sliced

2 garlic cloves, peeled and crushed

2 cups heavy whipping cream

1 teaspoon ground turmeric

1 1/2 pounds large scallops

2 tablespoons butter, divided

2 tablespoons olive oil, divided

 

The Process

 

1.   Using a vegetable peeler, remove peel (yellow part only) from lemon in longs strips.  Squeeze 1 ½ tablespoons juice from lemon.

 

2.  Combine wine, shallots, garlic, and lemon peel in heavy small saucepan.  Boil until mixture is reduced to ½ cup, about 15 minutes.  Add cream and turmeric and boil until mixture thickens and is reduced to 1 ¼ cups, about 13 minutes.

 

3.  Pour mixture through fine strainer, discard solids in strainer.  Return sauce to pan.  Whisk in 1 ½ tablespoons lemon juice.  Season to taste with salt and pepper.

 

4. Preheat oven to 400F.  Pat scallops dry with paper towels. Sprinkle scallops with salt and pepper.

 

5.  Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat.  Working in batches if necessary, add scallops to skillet and sear until browned and almost opaque in center, adding more butter and oil for next batch if needed.

 

6.  Transfer scallops to a rimmed baking sheet. Bake scallops until just opaque in center and heated through, about 3 minutes.  Serve with sauce over the top of the scallops.

Char Siu Bao

Hello all you wonderful foodies!!!  It has been WAY too long since I have done the blogging thing, but you all know how it is when life gets super busy.  But food is my passion so let this be the revival of my blog and recipe sharing adventures!

To catch you up a little bit I am still happily working as the Librarian for Oregon Department of Forestry, I am still in a very loving and supportive relationship, I still love cheese and wine....oh and Rebecca and I still love cooking together!  Which brings me to this blog post. 

Rebecca and I have now established that at least once a year we are going to have a dumpling day.  Dumpling day consists of cooking all day long and making many different kinds of delicious dumplings and then stuffing our faces with all the foods.  Luckily for me Rebecca beat me to blogging these recipes so I am merely going to give you the links and some mouth watering pictures.  We made Char Siu Bao, Guo Tie, and Siu Mai.  While it was a little tedious making all of these things it was worth the amazing flavors.  Plus I will say it always helps to have a cooking buddy:)