Benihana Ginger Salad Dressing

From Genius Kitchen, by Todd Wilbur

    • 1/2 cup onion , minced
    • 1/2 cup peanut oil or canola oil
    • 1/3 cup rice vinegar
    • 2 tablespoons water
    • 2 tablespoons fresh ginger , minced
    • 2 tablespoons celery , minced
    • 2 tablespoons ketchup
    • 4 teaspoons soy sauce
    • 2 teaspoons sugar
    • 2 teaspoons lemon juice
    • 1/2 teaspoon garlic , minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

Combine all ingredients in a blender.  Blend on high speed for about 30 seconds or until all of the ginger is well pureed.

Serve over shredded romaine, matchstick cucumber and grated carrot.

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Published in: on June 10, 2018 at 5:00 pm  Leave a Comment  

Brown Beef & Mushrooms

Brown one pound crumbled ground beef in cast iron pan over medium-high heat.  Remove from pan and drain on paper towels on a plate or in a bowl.
Wipe out the pan.
Chop 1/2 lb mushrooms and saute in the same pan with salt and pepper.
Add beef to the mushrooms.
Add 1/2 cup of water, 1 teaspoon (or to taste) beef Better Than Bouillon, 1 Tablespoon tomato paste or marinara sauce, 1/2 teaspoon Worcestershire, and 1/4 teaspoon pepper.  Stir to combine and cook over medium heat until it is the consistency you like.

Serve over or next to rice, pasta or potatoes.

Published in: on April 6, 2018 at 4:45 pm  Leave a Comment  

Smitten Kitchen Sizzling Beef Bulgogi Tacos

From “Smitten Kitchen EVERY DAY” by Deb Perelman

makes 8 small tacos, serving 3 or 4

1 lb ground beef
1 large garlic clove, minced
one 1- to 2-inch piece fresh ginger, minced
1/4 cup low-sodium soy sauce
3 Tablespoons rice vinegar
2 Tablespoons brown sugar
1 Tablespoon Asian toasted sesame oil
red pepper flakes or sriracha

to serve
2 cups thinly sliced iceberg lettuce
1 Tablespoon lime juice
plus lime wedges for serving
1 1/2 Tablespoons toasted sesame oil
salt
1 scallion, thinly sliced
8 small flour tortillas (large tortillas cut in half work in a pinch)
diced tomatoes (I did not use this)
prepared kimchi (I did not use this)
chopped fresh cilantro
toasted sesame seeds (I did not use this – I forgot)

Heat a large skillet over medium-high heat.  When it is hot, add the ground beef and use a spoon or spatula to break it up, cooking the beef until browned, 7-10 minutes.  Drain any excess grease that has collected.  Add the garlic, ginger, soy sauce, rice vinegar, brown sugar, and sesame oil to the pan and let simmer, stirring, for 2 minutes.  Add red pepper flakes or sriracha to taste.

Toss the lettuce, lime juice, sesame oil, and scallions in a medium bowl to evenly coat.  Season to taste with salt.

Warm the flour tortillas individually in a dry skilled, lightly blistering them.  Scoop the beef onto each tortilla with a slotted spoon, draining any excess juices.  Garnish with the salad mixture, tomatoes, kimchi, cilantro, and toasted sesame seeds.

These are equally wonderful in Boston or Bibb lettuce cups, in which case you would skip the lettuce in the salad.

 

Or serve the salad on the side, with Benihana Ginger Dressing.

Published in: on January 4, 2018 at 6:08 pm  Leave a Comment  

Quick Sausage, Kale and Crouton Saute

from smitten kitchen EVERY DAY

Olive oil
2 cups (60 grams) 1-inch cubes of sturdy white bread (such as sourdough or ciabatta)
1/2 pound (225 grams) fresh sweet Italian sausages, casings removed
1 garlic clove, minced or pressed
3/4  cup (200 grams) cooked white beans (about half a 15.5-ounce can)
2 big handfuls (or more, to taste) torn curly kale leaves
Kosher salt and freshly ground black pepper and
Red pepper flakes, to taste
2 tablespoons (30ml) red wine vinegar
Grated Parmesan (optional)

Heat two glugs of oil in a large heavy skillet over medium-high heat. Add the bread cubes and toast, stirring, until lightly browned and mostly crisp, 3 to 4 minutes.

Push the croutons aside and add another glug of oil to the pan, then the garlic and sausage meat. Cook, breaking up sausage into small bits, until browned all over.

Add the greens and cook until they begin to wilt, then add the beans and warm through. Season well with salt, black pepper, and red pepper flakes

Add vinegar to the pan and use it to scrape up any stuck bits.

Scrape the sauté into bowls, finish with cheese if desired, and inhale.

 

Published in: on December 30, 2017 at 12:41 pm  Leave a Comment  

Easy Chicken Salsa Marinara

2 lbs boneless skinless chicken thighs
1 cup mild or medium salsa
1 cup marinara
a little water, if needed to cover the chicken

Cook everything together in a covered pot on the stove over medium heat (low simmer) for at least an hour until the chicken is cooked through.  Remove chicken from sauce and shred each piece on a cutting board (one at a time) with two forks.  Serve with rice, adding sauce as desired.  Or use to fill tacos, burritos, enchiladas or quesadillas.

If you like spicy food at your house, you can use 2 cups of salsa and omit the marinara, and/or use hot salsa instead of medium.

Published in: on December 10, 2017 at 6:06 am  Leave a Comment  

Warm Potato & Scallion Salad

slightly adapted from Alex Guarnaschelli’s The Home Cook

serves 4-6

2 pounds small Red Bliss potatoes
6 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon grainy mustard
6 cornichons (or dill pickle chips) cut into 1/4-inch pieces, plus 1 tablespoon cornichon liquid
1/4 cup extra-virgin olive oil
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
6 scallions (green and white parts), thinly sliced

Preheat oven to 400°F.

Arrange the potatoes in a single layer on a baking sheet and roast them in the oven until tender when pierced with a knife, 30-45 minutes, depending upon their size.

In a bowl that is large enough to hold potatoes, whisk together the sherry vinegar, both mustards, the cornichons and their liquid. Whisk in olive and canola oils. Season with salt and pepper. Stir the scallions into the dressing.

Remove the potatoes from the oven and allow them to cool for a few minutes.  Halve the potatoes and add them to the dressing and stir to break the potatoes up a little, but do not overmix. Season with salt and pepper. Serve warm or at room temperature.

 

I made an almost-Nicoise by adding quartered hard-cooked egg and oil-packed tuna for a fantastic lunch.

Published in: on November 25, 2017 at 1:14 pm  Leave a Comment  

To Try: Jeanne Lemlin’s Asian Coleslaw

http://www.jeannelemlin.com/archives/538

Serves 8 as a side dish

6 cups finely shredded Napa cabbage
2 cups finely shredded purple cabbage
1/2 cup shredded carrot
1/2 cup finely diced white onion
3/4 cup minced cilantro
3 tablespoons Chinese seasoned rice vinegar
1 tablespoon sugar
2 tablespoons Asian sesame oil
1/2 teaspoon salt

Combine the vegetables and cilantro in a large bowl. Sprinkle on the remaining ingredients and toss well.   Let sit at least 20 minutes before serving so the flavors can meld. Cover and chill any leftovers. Pour off any accumulated liquid before serving again.

Published in: on February 25, 2017 at 4:36 pm  Leave a Comment  

Burgers

1 lb to 1.25 lbs ground turkey (about 7% fat) or ground beef
salt & pepper
oil for the pan
thin slices of cheese (optional)

Using your hands, on a cutting board (which I cover with a deconstructed bag that used to hold cereal, and throw away when I’m done), shape the ground meat into 3 or 4 round or oval patties of equal thickness.  Sprinkle the tops with salt and pepper.  Wash your hands (and the cutting board, if you didn’t use the plastic) with soap and hot water.

Heat the cast iron skillet over medium heat (#6).  After a few minutes, place your hand over the pan, a couple of inches from the surface.  If it feels hot, pour in about 2 teaspoons of oil (canola or olive).  Give that a minute to warm up, then use the metal pancake turner to spread the oil evenly in the pan, then use the pancake turner to place the turkey patties in the skillet, salt-and-pepper side down, making sure to leave space between them.  Salt and pepper the other side of the patties (which are now on top).  Cook for  6-7 minutes, until crusty brown on the bottom and cooked about half-way up the sides.  Rotate them half-way through cooking if it looks like the center of the pan is cooking faster than the edges.

Turn over carefully and cook the other side.  Top with cheese, if you like, which will melt as the burger finishes cooking.  Wash the pancake turner with soap and hot water.  Cook for about 4 more minutes, until the patty is tender but not squishy when you lightly press the center.

Use the clean pancake turner to remove the burgers from the pan onto plates and serve.

Published in: on February 18, 2017 at 6:06 pm  Leave a Comment  

Fish & Rice with Onions & Bacon

Serves 3-4

1 package frozen Cod (small pieces) from Trader Joe’s, thawed
1/2 large onion, diced small
3 slices bacon, cooked and chopped
olive oil
salt & pepper
cooked rice (Trader Joe’s quick-cooking brown basmati is nice)
butter

In a medium skillet with a lid, saute the onion and 1/4 of the bacon pieces over medium-low heat until soft.  Season with salt and pepper.  Top with the fish pieces, keeping them in an even layer.  Season with salt and pepper.  Cover with the lid and cook for about 10 minutes until the fish is done.

Put some rice in the center of your plate, top with the onions and fish from the pan, dot with butter and sprinkle with reserved bacon.

Sam yes
Anna yes
Ma yes

Published in: on November 5, 2016 at 6:02 pm  Leave a Comment  

To Try: Go-To Gazpacho

From You’ve Got it Made by Ellie Krieger

1 medium cucumber, peeled and seeded, divided
1 medium red bell pepper, cored, divided
1.5 lbs rope tomatoes (4-5 medium), cored and quartered
1 slice whole-wheat sandwich bread, crusts removed
3 Tablespoons extra-virgin olive oil1 Tablespoon sherry vinegar
1 small clove garlic, minced
1/4 teaspoon salt

For serving:  4 teaspoons extra-virgin olive oil

Chop half of the cucumber and half of the pepper into large chunks and put them into a blender.  Finely chop the remaining cucumber and pepper and set aside.

Add the tomatoes, 1/2 cup of water, the bread, oil, sherry vinegar, garlic, and salt to the blender and blend until smooth.  Stir in the chopped peppers and cucumbers.  Chill in the refrigerator in an airtight container for at least 2 hours.

Stir before serving and drizzle each bowl with 1 teaspoon of the oil.

Serving size, about 1 cup. Per serving: Calories 190, total fat 15mg (mono fat 10.8g, Poly fat 1.8g, Sat fat 2.1g) Protein 3g; Carb 13g; Fiber 3g; Cholesterol 0mg; Sodium 480mg. Excellent source of: Manganese, Vitamin C, Vitamin K.  Good source of: Fiber, Molybdenum, Potassium, Vitamin B6

Published in: on July 20, 2016 at 3:32 pm  Leave a Comment