June 16th, 2006 by alice
Tags: Fried, Garlic, Spinach, Stir
INGREDIENTS
- 750gfresh spinach
- 1tablespoonoil
- 1tablespoon finely choppedgarlic
- 1teaspoonsalt
- 1teaspoonsugar
DIRECTIONS
- Wash the spinach thoroughly.
- Remove all stems leaving just the leaves.
- Heat the wok (or large frying pan) until it is VERY hot.
- Add the oil.
- When the oil it is very hot and slightly smoking, add the garlic and salt.
- Stir-fry both for 10 seconds.
- Add the spinach and stir-fry for about 2 minutes to coat the spinach leaves thoroughly with the oil, garlic and salt.
- When the spinach has wilted to about one-third of its original size, add the sugar.
- Continue to stir-fry for another 4 minutes.
- Transfer to a plate and pour off any excess liquid.
- Serve hot or cold.
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June 16th, 2006 by alice
Tags: Camille, Fajitas, Style
INGREDIENTS
- 4boneless skinless chicken thighs
- 2green peppers, cleaned and sliced thin
- 1mediumonion, sliced thin
- 1 1/2cupssalsa
- 1smalljalapeno, minced
- 8tortillas
DIRECTIONS
- Heat a medium skillet on medium-high heat.
- When warm, spritz oil over the skillet and brown meat.
- Add sliced veggies and sautee quickly for crunchy, or reduce heat and simmer for tender.
- Add salsa and jalepeno for last 5 mins of cooking.
- Serve in warmed tortillas with your favorite fixings.
- We like sour cream, shredded sharp cheddar, diced tomatoes, and we’ll often put spanish rice in the tortilla with the meat and veggies.
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June 16th, 2006 by alice
Tags: Mulled, Wine
INGREDIENTS
- 6wholecloves
- 1nutmeg, cracked into pieces with a hammer
- 1 (750 ml)bottledry red wine(Cabernet Sauvignon is a good choice)
- 1/4cupsugar
- 1lemon, zest of
- 1orange, zest of
- 3ouncesfresh orange juice
- 2tablespoonsfresh lemon juice
- 1cinnamon stick
DIRECTIONS
- Wrap cloves and nutmeg in muslin or cheesecloth and tie off with kitchen twine.
- Or place them in a large tea ball, if you have one that fits.
- Combine wine and sugar into small crockpot, stirring to dissolve sugar.
- Add orange and lemon zests, wrapped spices, orange and lemon juices, and stir.
- Keep mixture on the low setting until it becomes hot, then place on warm setting, if able.
- Do not allow to boil.
- Serve warm, ladled into heatproof mugs or glasses.
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June 16th, 2006 by alice
Tags: Baked, Cajun, Chicken
INGREDIENTS
- 1 1/2-2lbsboneless skinless chicken breasts
- 1/2teaspoon crusheddried thyme
- nonstick cooking spray
- 1/4teaspoongarlic salt
- 2tablespoonsnonfat milk
- 1/8teaspoonwhite pepper
- 2tablespoonsonion powder
- 1/8teaspooncrushed red pepper flakes
- 1/8teaspoonground black pepper
DIRECTIONS
- Spray a 13×9x2 inch baking dish with non-stick cooking spray.
- Arrange the chicken in the dish.
- Brush lightly with the milk.
- In a small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper; sprinkle over chicken.
- Bake at 375 for 45 minutes.
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June 16th, 2006 by alice
Tags: Chinese, Crispy, Rolls, Spring
INGREDIENTS
- 1cupbean sprouts
- 1bunchscallions
- 2carrots
- 2/3cupbamboo shoots, sliced
- 1 1/2cupsmushrooms
- 3-4tablespoonsvegetable oil
- 1teaspoonsalt
- 1teaspoonlight brown sugar
- 1tablespoonlight soy sauce
- 1tablespoonrice wine(or dry sherry)
- 20egg roll wraps(approximate)
- 1tablespooncornstarch paste
- flour(for dusting)
- oil(for deep frying)
- soy sauce(for dipping, or other dipping sauces, as desired)
DIRECTIONS
- Shred vegetables to the same size and shape as bean sprouts.
- Heat 2 tbsp.
- oil in wok and stir-fry vegetables for 1 minute.
- Add salt, sugar, light soy sauce, and rice wine.
- Stir-fry 2 minutes more; drain and cool.
- To make a spring roll, cut the wrapper in half diagonally.
- Place 1 tbsp of veggie mixture one-third of the way down the wrapper, then turn the wrapper so the small tip of the diagonal is pointing away from you.
- Fold the wide edge of the wrapper over the filling and roll over one time.
- Fold in the sides, and roll the wrapper away from you one time more.
- Brush the upper edge of the wrapper with cornstarch paste (to make cornstarch paste, simply mix 4 parts cornstarch to 5 parts cold water, and stir till dissolved).
- Finish rolling the springroll, keeping it a bit tight.
- Sprinkle some flour on a baking sheet (to keep spring rolls from sticking), and rest the spring rolls there, flap side down, while you finish making the other rolls.
- To cook, heat the oil in a wok or fryer until hot, then reduce the heat to low.
- Fry the spring rolls in batches, making sure not to crowd, cooking until they are golden and crispy, about 2-3 minutes.
- Remove rolls from oil and drain on paper toweling.
- Serve hot with soy sauce, or sweet and sour and hot mustard, if desired.
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