Saturday, June 30, 2012
Tuesday, January 29, 2008
This is “somewhat” traditional Mole. I say “somewhat” because even though it is made using a Mexican product, the real deal is done much differently (dry the chiles, ground them with other spices and chocolate, etc). But it is safe to say that growing up in a very Mexican household my mom only used “mole Doña Maria” when making mole, so it is traditional (at least to me!). Now, the flavor is NOT spicy at all (some moles are). This is sweet and yummy. You can serve it with rice (red) or make it into burritos. I am sharing my mom’s secret ingredient: peanut butter!
You can find mole in the Mexican/ethnic/international aisle in most grocery stores.
1 small jar of “mole Doña Maria” (the red kind, sarves 4)
1 whole chicken, cooked, shredded. Strain and reserve the stock.
Peanut butter (creamy, not crunchy)
Flour tortillas (see my recipe below), or red rice as a side.
-Mix the contents of the jar of mole with twice as much peanut butter (I usually just eyeball it) and 4 times as much chicken stock (mixing is much easier if the stock is still warm)
-Combine to make asauce, making sure all the mole is very well dissolved.
-In a pan combine the mole/PB sauce with the shredded chicken and bring sauce to a boil.
-Add more stock if necessary (you want it to be “saucy”)
-Taste and add more PB if needed. It should not taste bitter.
(sorry the amounts are so vague, I usually just eyeball it, but it is very easy to make and very hard to mess it up)
(also, give it a try! dont discard it just because you think chicken and PB dont go together... they DO! in MOLE)
Tuesday, November 6, 2007
This is not super-traditional sushi, but I think its pretty close and it tastes pretty good. The “filling” ingredients can vary, and you can mix and match to create different rolls. This makes enough for 6 rolls, enough for 2 hungry sushi lovers (I do not use raw fish). Sushi is one of my all time favorite foods! (and that is why i learned to make it like 7 years ago)
500 gr Sushi rice (I’ve used “regular” rice with mixed results. I guess the main thing is that it should NOT pre-boiled or fast-cooking)
6 Nori (seaweed sheets)
1/2 cup rice vinegar (white vinegar works too)
1 tbsp sugar
1 tsp salt
cucumber strips (peeled, seeded cucumber)
surimi stcks (imitation crab sticks)
smoked salmon slices
egg omelet (cut in strips)
Also try: Shrimp, crabmeat, fish (cooked), spinach leaves (blanched), carrot strips, sesame seeds, tuna (canned tuna mixed with cream cheese)
-to cook the rice (1 part rice, 2 parts water): Bring to boil, cover and simmer for 10 mins, turn off stove and let it rest for 15 mins.
-prepare all your filling ingredients (cut into strips about the length of a nori sheet)
-fold in vinegar mix into rice carefully, you don’t want rice mush. Combine in a folding motion until rice is somewhat cooled.
-place your nori sheet on the bamboo rolling mat (or just a flat surface and use your hands to roll carefully), short side toward you, shiny side down.
-place a ball of rice about the size of a baseball in the center of the nori.
-moisten your fingers and spread the rice evenly on the bottom 3/4 of the nori
-now the roll is ready to be filled. I usually spread a thin layer of cream cheese on all my rolls, and then add the veggies and surimi.
-roll the nori carefully, keeping all the filling inside, but making sure its as tight as possible.
-Cut the rolls in 8 pcs with a sharp knife, wiping the knife after each cut.
-serve with wasabi (the green paste), and soy sauce.
For fried rolls:
Before cutting the roll, dip it in egg, roll it around in a mix of breadcrumbs and planko (Japanese breadcrumbs), fry until golden brown.
You can also fry the surimi and the shrimp this was before making the roll.
-If you don’t like nori, or are allergic to it, try using a big lettuce leaf (that has been blanched to make it pliable).
-To make the “inside-out” roll, use plastic wrap to cover your mat, and turn the nori over after spreading the rice to put the filling in the nori side of the sheet. (try sprinkling a bit of sesame seeds on the rice side)
Tuesday, October 23, 2007
These are not like Mexican “street” churros, and are more like soft “doughnut sticks”, but they are yummy and fast and easy to make for a quick sugar/flour craving!
Churros in Mexico are sometimes filled with cajeta (caramel) or strawberry jelly, but these are perfect with just the sugar/cinnamon sprinkle. Best if enjoyed warm.
1 c. water
2 tbs. Brown sugar (regular sugar works)
1/2 tsp. salt
1/3 c. butter
1 c. flour
1/2 tsp. vanilla
1/4 c. sugar
1 tsp. cinnamon (or more!)
-Heat oil for frying (on a steady 7)
-mix eggs and vanilla. Set aside.
-Heat water, brown sugar, salt and butter until it boils.
-Remove from heat and add flour. Stir well.
-Add egg/vanilla mixture to dough. Stir well. (this is a workout!)
-Place the “batter” in a piping bag with a star tip. I just used a ziplock bag and cut off the corner. (its got to be a sturdy bag, or it will “explode” when you try to squeeze it)
-Pipe the batter into the hot oil in 4” pieces, and fry until golden brown.
-Sprinkle the HOT churros with the Sugar/cinnamon powder GENEROUSLY!
-enjoy with a cup of hot chocolate.
Wednesday, September 19, 2007
EDITED October 30, 2008:
I found another recipe for this that is even better! The cornstarch on this one did not make the sauce as "caramel-ly" as it should be. I will be posting that soon!
General Tso’s Chicken (my style!)
It is not as sweet and crispy as the restaurant style, but it is yummy good. The sauce will turn very thick when it cools, so make sure you eat it right away, add water if you reheat, or even better, don’t have any leftovers!
1/2 c. cornstarch
1/4 c. water
2 tsp. minced garlic (or powder)
1 1/2 tsp. minced ginger (or powder)
3/4 c. sugar
1/2 c. soy sauce
1/4 c. white vinegar
1/4 c. cooking wine
1 1/2 c. chicken broth (or 1 cube buillon + water)
5-8 small hot red chili peppers (dried or fresh), cut in half
1 c. sliced green onions
3 lb. Chicken breast in pcs.
1/4 c. soy sauce
1 tsp pepper
1 c. cornstarch
-Mix all sauce ingredients except peppers and onions. Set aside.
-Mix chicken + soy sauce + pepper + egg+ cornstarch. Stir well until chicken is evenly coated.
-deep fry chicken pcs until crispy brown*. Drain on paper towels and set aside.
-On a pan with hot oil (about 3 tbsp.), stir fry the peppers and onions for a minute. (reserve some onions for garnish)
-add the sauce mixture (make sure the ingredients all well stirred).
-Stir sauce until it thickens (it gets darker too)
-add chicken pcs.
-Garnish with sliced green onions on top. Serve over white rice.
*you can skip the fried chicken part if you want to be somewhat healthier. Just cook the seasoned chicken on a pan with a bit of oil until done.
Monday, August 27, 2007
This great Italian classic is super easy to make, and it’s sure to impress your guests. The original version is a bit more complicated and contains raw eggs. This is adapted from a Rachel Ray recipe, and it’s easy and delicious! Make it in martini or wine glasses for a fancy look, decorate with chocolate shavings.
For 3 servings (3 wine glasses)
-25 Lady fingers*
-1/2 cup Coffee liqueur (Kahlua, or make your own!) (you can omit for kids)
-1/2 cup really strong coffee
-250 gr. Mascarpone (similar to cream cheese)
-1/2 cup (or less) confectioner’s sugar
-Mix the mascarpone and confectioner’s sugar until creamy **
-in a shallow bowl, combine coffee and liqueur
-have your ingredients ready to assemble
-quickly dip ladyfingers (one at a time, right before using) in coffee mixture, and layer them on your pan (in my case, a wine glass). Layer soaked ladyfinger, mascarpone, a sprinkle of cocoa powder, and repeat. (soak, layer, mascarpone, chocolate, soak….)
-Make it about 5 or 6 layers tall, and finish with a generous sprinkle of chocolate
-Chill for at least 30 mins, preferably a couple of hours.
-Garnish with chocolate shavings
*vanilla wafers or sliced pound cake could work
** Try adding whipped cream to the mascarpone mix for a fluffier texture.
Friday, August 3, 2007
This is a “tribute” to our all-time favorite dish from Shanti Restaurant in Bloomington IN. I must say that it does not look like the “original” (the original was creamier), but it tastes very good! I somewhat followed the recipe on the box of the masala, but I altered it a bit.
I hope you like it! (the trick is to find the masala, otherwise it’s a lot of spices to mix together!)
(edited sept 19th to add the following comment: If you think all that butter and cream is just too much, try using plain low-fat yoghurt instead of cream, and leave out the butter. I tried it and it is just as yummy, without the guilt)
Served with steamed rice (basmati) and/or with buttery parathas
1 tomato (diced)
1/4 onion (diced)
50 gr butter
100 gr almond powder*
2 tbsp tomato paste
90 gr cream (25% fat)
2 1/2 tbsp Butter Chicken Masala
250 gr Chicken breast in pcs.
Sautee tomato + onion. Puree with 1/2 c. water and tomato paste.
Cook chicken on the same pan (season with salt + pepper)
Add the tomato/onion mix + 1c water + almond powder
Let simmer a bit
Add Masala, cream, and butter
Let simmera bit
Taste and adjust seasonings (more masala if you like it spicier, more cream/butter for a creamier taste…)
*I think you could substitute with almond butter also, to make it creamier, but I haven’t tried.
Edited October 30, 2008:
I have managed to make this recipe with NO butter, and plain yoghurt instead of cream. Also in a hurry i skip the tomato/onion part and just use tomato paste and onion powder. It still comes out great!