"Chicken" Noodle Casserole (2011-03-19 Ron)
Quantity: 6-8
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Ingredients
Ø 1/4 cup butter
Ø 1 lb / 454 grams button mushrooms, sliced
Ø 1 cup minced onion
Ø 1 red bell pepper, diced
Ø 4 cloves garlic, minced
Ø 1 quart/litre thin cashew cream*
Ø 1 lb / 454 grams baby spinach, blanched
Ø 1/4 cup Parmesan cheese
Ø 1/4 tsp nutmeg
Ø Salt and pepper, to taste
Ø 1 lb / 454 grams mock chicken chunks
Ø 1 tbsp. mixed spices
Ø 2 tbsp olive oil
Ø 3 cups cooked penne
Cooking Instructions
Preparation
· To make thin cashew cream: Cover cashews in a bowl with water and soak overnight. Drain and rinse with cold water. Place in a blender and add fresh cold water to cover the cashews by 1 inch. Blend for several minutes, until smooth. Strain through cheesecloth if not perfectly smooth. Arrange in a baking dish.
· Preheat oven to 3750 F.
· Oil a 9-inch by 13-inch (more or less) casserole dish.
Cooking
· Heat olive oil in a saucepan. Brown the "chicken" and stir in spice mix while it cooks. Set aside.
· Melt the butter in a saucepan over medium heat.
· Add mushrooms and cook until liquid has evaporated, about 5 minutes.
· Add onion, red pepper and garlic and sauté until soft.
· Add cashew cream, spinach, Parmesan, nutmeg and salt and pepper. Cook, stirring constantly, for 2 minutes.
· Add chicken chunks and the pasta to the mixture.
· Spread into casserole dish and bake, uncovered, until browned, about 45 minutes.
Faux Pho à la Ron (2011-03-19 Ron)
Quantity: 4-6
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
For the broth:
Ø 1 small onion, quartered
Ø 2 shallots, halved
Ø 8 garlic cloves, halved
Ø 1-inch piece of ginger, chopped
Ø 6 inches of cinnamon stick
Ø 2 pods of star anise
Ø 4 whole cloves
Ø 8 cups vegetable stock
Ø 1 tbsp rice vinegar
Ø 1 tbsp sugar
Ø 1 tbsp black pepper
Ø 4 or 5 dried shiitake mushrooms
Ø 3 tbsp low-sodium soy sauce
For the pho:
Ø 1 lb / 454 grams rice noodles
Ø 8 oz / 227 grams firm tofu, cubed and pan-fried in a spice mix (same one as for casserole!)
Ø bean sprouts
Ø green onions, sliced (both green and white parts)
Ø chopped cilantro
Ø fresh basil leaves
Ø limes cut into wedges or quarters
Ø Sriracha paste
Cooking Instructions
Preparation and Cooking
· Heat a large pot over medium-high heat.
· Put in onion, shallots, garlic, ginger, cinnamon, star anise and cloves, and cook, stirring occasionally, until ingredients begin to blacken.
· Add the remaining broth ingredients and bring to a boil.
· Turn heat down to medium-low, cover, and simmer for 25-30 minutes.
· Meanwhile, prepare rice noodles according to package directions (they vary).
· Strain the broth and discard solids except for the shiitake. Remove the stems and other tough bits from these and return to broth.
· Finally, add tofu to broth until it warms through.
· Drain noodles and place some in each bowl. Add broth to bowls.
· Have bean sprouts, green onions, cilantro, basil, limes and Sriracha paste in containers so that each diner can add what he/she prefers.
My Aunt Ruthie's Cucumber Salad (2011-03-19 Ron)
Quantity: 6-8
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Ingredients
Ø 3 cucumbers, scored with a fork or peeled (if very waxy or bitter), then sliced very thin
Ø 4 green onions, sliced (both green and white parts)
Ø 2 to 4 tbsp chopped fresh dill
Ø 2 tbsp fresh mint
Cucumber cream dressing:
Ø 1/2 cucumber, peeled and grated
1/2 cup vinaigrette:
Ø 1 tbsp freshly squeezed lemon juice
Ø 3 tbsp cider vinegar
Ø 1 clove garlic, minced
Ø 1 tsp Dijon mustard
Ø 1 tsp chopped fresh herbs
Ø 1/4 tsp dried marjoram or basil
Ø 1/4 tsp salt
Ø ground pepper to taste
Ø 3/4 cup olive oil
Ø 1/4 tsp salt
Ø 1/2 cup plain yogurt
Cooking Instructions
Preparation
· Vinaigrette: Combine lemon juice and vinegar, then stir in garlic and mustard with a fork. Add herbs, salt and pepper; whisk in the olive oil.
Cooking
· Toss grated cucumber together with 1 tbsp of the vinaigrette and the salt.
· Let sit for 15 minutes.
· Rinse the cucumber and squeeze dry. Mix with remaining dressing and stir in the yogurt.
· Toss together the cucumbers, green onions, dill and mint with the dressing.
· Refrigerate at least an hour before serving.
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