Spinach Soup with Egg Strips

So, it's been awhile since I've posted a recipe. Sophie and hubby aren't fond of spinach and this soup is a great way to get them to partake in eating some supernutritious leafy greens. Spinach is loaded with lutein, an antioxidant that helps mop up free radicals which can help slow down or even prevent age-related blindness and cataracts.

It's no secret that greens are among the most healthful foods. I try and incorporate it (cabbage, chard, turnips, beet greens, collard greens, kale, mustard greens, spinach) into all our meals. And on those rare occasions where I don't... yep! I drink a greens drink or go to Jumba Juice for their wheatgrass detox shots.  They say if you consume wheatgrass juice on a daily basis, it can actually turn gray hair back to its natural color as well as tighten loose and sagging skin.  I don't drink it regularly so I really can't say.

This particular recipe makes 5 cups.

Ingredients:
4 large eggs
Coarse salt and freshly ground pepper
3 teaspoons olive oil
2 scallions, thinly sliced
1 clove garlic, finely chopped
Two 14 1/2 ounce cans reduced sodium vegetable or chicken stock
1 teaspoon ground ginger
5 ounces fresh spinach, washed

Instructions:
1.  In a medium bowl, beat together eggs with 1/4 teaspoon salt and 1 tablespoon water. In a medium saucepan, heat 2 teaspoons oil over medium/low heat; add eggs to cook, pulling eggs in from edges as they set, until center is just set, about 3 minutes.  Turn out onto a plate.  When cool enough to handle, halve, then cut each half into 1/4 inch strips.

2.  In a medium saucepan, heat remaining 1 teaspoon oil over medium heat.  Add scallions and garlic, and cook, stirring, until fragrant, about 30 seconds.  Add broth, 1/2 cup water, ginger and 1/4 teaspoon each salt and pepper; bring to a boil.  Add spinach and cook until spinach is wilted and is tender, but not mushy, about 3 minutes.  Stir in egg strips.  Remove from heat; season with salt and pepper, if desired.

Hope you enjoy this soup as much as we do.

Original recipe, courtesy of Martha Stewart

Beef and Broccoli

Tired of the blubbery, chewy beef with overcooked broccoli drenched in gravy-like brown sauce? This is what I consider as the American version of Chinese offerings. If you're like me, I prefer beef that's "tender-crisp" and broccoli cooked perfectly that actually tastes like broccoli. Unfortunately, I can only get it at mid-priced restaurants, where attention and care to the formulations are considered more than the restaurant's concept.

The last time I had great Beef and Broccoli was when I was in high school. That's a very looong time. I knew two Asian mothers (real Asians unlike me :o/) that made mouth watering, super tasty Asian cuisines and spoiled me rotten with all their cooking. They used a "secret" ingredient I actually learned about just only 5 years ago. I always thought Mrs. Pei and Mrs. Pereida were using coca-cola. Now I know. It's Chinese black vinegar (water, vinegar, caramel and spices) that provides a mild and tangy sweetness. Typically it's something I see often in braises, marinades, and sauces (like the one I make for the pot stickers on rare occasions).

I can only find black vinegar at Asian supermarkets. If you don't have an Asian store nearby, you can use a dark balsamic vinegar as a substitute.

This version of Beef and Broccoli is the absolute best, full of flavor, lightly glazed and easy to make incorporating the Chinese black vinegar, cooking the meat so it comes out "tender-crisp," using a smidgeon of cornstarch (in fact, it's only in the steak marinade) that'll thicken naturally when you simmer the sauce, and steaming the broccoli separately.

Overview

Flank steak, thinly sliced. Cutting it thinly is what makes the beef tender.

Steak marinade: soy sauce, oil, cornstarch (not much) and pepper.

I like to use chopsticks to ensure steak strips are coated with the marinade.

Steam broccoli until fork tender. This should take about 3 mins. Drain broccoli and set aside.

Add the steak strips in a single layer, do not crowd. You may have to do this in two steps.

Serve in your favorite bowl with some Jasmine rice. In this case, this is the bowl Sophie made when she was 4 years old at Color Me Mine.

Broccoli and Beef

Serves 4 as part of a multicourse meal.

Ingredients:

1 lb top sirloin or flank steak, thinly sliced into 1/8 inch (3 mm) thick strips

1 1/2 lbs (750 g) broccoli, cut into bite-size florets

1 tablespoon high heat cooking oil

1 tablespoon minced garlic

Beef Marinade

1 1/2 teaspoons soy sauce

1 teaspoon cornstarch

1/2 teaspoon cooking oil

Freshly ground black pepper

Stir Fry Sauce

3 tablespoons oyster sauce

2 teaspoons Chinese rice wine (or dry sherry)

2 teaspoons Chinese black vinegar (or balsamic vinegar)

Instructions:

1. In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes at room temperature.

2. In a small bowl, mix together the ingredients for the Stir Fry Sauce.

3. In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4. Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5. Pour in the Stir Fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

Recipe: Courtesy of thepioneerwoman, who featured this recipe from Jaden Hair's cookbook, "the Steamy Kitchen," a food writer and food blogger.

Chicken Vindaloo

I do not keep track of calories as much as I look at ingredients. Nonetheless, I thought it was worth mentioning you can have a very satisfying, healthy meal for less than 360 calories per serving. And it's a quick one-pot meal.

When hubby and I go to an Indian restaurant, he prefers to get the chicken vindaloo. It was a dish recommended to him by an Indian colleague years ago. Vindaloo (like many other Indian dishes) is an aromatic, spicy curry.

Indian curry is totally different, for example from curry made in Thailand. As most of you know Thai food is our favorite ethnic food. In Thailand, curries are marked by the inclusion of lime, lemongrass, ginger and coconut milk. In India, curry is characterized by rich sauces laden with spices, and made with cream or ghee (clarified butter).

I'm a big fan of curry not only for it's exotic flavor where my taste buds are concerned, and the fact it smells like the holidays when I make it, but it gives your health a big boost with all it's "spicy benefits."

Curry spice blend gets its brilliant orange hue from turmeric, an aromatic spice that was highly regarded in ancient India as a panacea (cure all) against most ills that is not only powerful but very safe. Current research shows that this potent healing spice contains curcumin, a compound that protects against inflammation, cancer and heart disease.

Vindaloo is originally a Portuguese dish made with pork and not as spicy. However, it has become progressively spicier over the years, evolving into something more fiery common today. Intimidating at first with its often-exhaustive list of spices, this version uses chicken instead of pork, for a lighter, healthier touch.

If you're not fond of curries or the turmeric herb, from time -to-time I also like to supplement with Turmericforce, "the world's first and only supercritical full-spectrum turmeric extract" from New Chapter.

Serves: 4

Ingredients:

1 tsp turmeric

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp ground coriander

1/2 tsp ground cloves

1/2 tsp cumin

1/2 tsp paprika

1/4 tsp cayenne pepper or to taste

2 Tbs olive oil

2 cups chopped yellow onions

3 medium cloves garlic, minced

1 Tbs grated gingerroot

1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces

2 large Yukon gold potatoes, cut into 1/2-inch pieces

1 14.5-oz can chopped tomatoes, drained

1 1/2 cups chicken broth

2 Tbs wine vinegar

1 Tbs tomato paste

1 bay leaf

Instructions:

1. Heat large saucepan over medium-low; add turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne, and gently dry-roast 2 minutes, stirring constantly.

2. Add oil, and stir to mix. Add onions, garlic, and ginger, stir to coat, and cook 3 minutes.

3. Stir in chicken, potatoes, tomatoes, broth, vinegar, tomato paste, and bay leaf. Bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, 12 to 14 minutes.

4. Remove cover, and cook 5 minutes more. Season to taste with salt and pepper, add more cayenne if desired.

5. Divide vindaloo among four bowls, and serve with roti (Indian flat bread), if desired.

Recipe, Courtesy Better Nutrition, October 2009

Ruth's Italian Spaghetti

I have tried a lot of different variations of spaghetti, however, I still prefer a recipe I received from a good friend when I was 9 years old.  I'll call this Ruth's Italian Spaghetti, since it originally came from the Mother of my friend.  I have modified it slightly as I'm not a fan of bacon fat and jarred mushrooms.  Even so, it still tastes just as good AND it has become hubby's favorite spaghetti sauce.

Ingredients:

1/2 cup chopped onions

2 tbsp canola or vegetable oil

1 lb ground beef

1 clove minced garlic

1/2 minced green pepper

3 1/2 cups diced tomatoes

2 cups tomato sauce

1 cup vegetable broth or any broth you have on hand (sometimes I add 1/4 cup of red wine along with 3/4 cups broth)

6 oz sliced fresh crimini mushrooms

1 1/2 tsp salt

1/2 tsp pepper

1 tsp dried sage

1/4 tsp dried thyme

1 tsp oregano

1 bay leaf

1 cup of water

Instructions:

Cook onion until tender in oil.  Add meat and cook until it loses red color, add all other ingredients.  Cook very slow for 1 1/2 hours uncovered.  Serve over spaghetti.  Add a toss salad and garlic bread.  Enjoy!

Grilled Chicken and Avocado Salad

Here's a tasty, healthy and satisyfing summer salad I absolutely love, love, love.

Serves 4 to 6

Ingredients:
Vegetable oil, for grill pan (I prefer coconut oil)
3 skinless, boneless chicken breast halves
1 cup chickpeas (garbanzo beans)
1 - 2 fresh Poblano peppers, seeded, deribbed, and finely chopped
1 small red onion, finely chopped
1 - 2 ripe, firm avocados, peeled, pitted and diced
Coarse salt and freshly ground pepper
Cilantro-Lime Vinaigrette (see below)

Instructions:
Oil pan and place over high heat until hot. Season chicken with salt and pepper. Place chicken in hot pan. Cook approximately 4 minutes. Turn, and cook until just cooked through, about 2 minutes more. Set chicken aside on platter. When chicken is cool enough to handle, cut into medium dice, and transfer to a large bowl.

Add chickpeas, peppers, onion, and vinaigrette. Toss to combine. Gently fold in avocado.

Cilantro-Lime Vinaigrette

Makes about 1 1/2 cups.  You may not need all the vinaigrette, but I like a liberal amount on my salad.

Ingredients:
1/2 bunch fresh cilantro, stems trimmed and discarded
1/4 cup freshly squeezed lime juice (approx. 2 limes)
1/2 cup extra virgin olive oil
Coarse salt and freshly ground pepper

Instructions:
Place cilantro in a food processor and pulse until coarsely chopped. With machine running, add lime juice, then olive oil. Season with salt and pepper.

Original Recipe: Courtesy of www.marthastewart.com

Simple Strawberry Smoothie

For a quick breakfast or as a healthy snack, here's a delicious and nutritious smoothie.

Ingredients:

Strawberries (fresh or frozen)

Plain yogurt

Agave syrup or pure honey or any natural sweetener (I prefer Agave)

Sparkling water

Instructions:  

Mix everything in a blender. Done. You'll notice no measurements, just eyeball it and be adventurous and test taste it.

Note: Based on 100 grams (approximately a cup), fresh strawberries has an ORAC value (the ability to stabilize/neutralize free-radicals) of 1540.  If you're trying to estimate a foods antioxidant and ORAC levels, just remember the more colorful the better, the higher the ORAC.  Fruits with colorful skin, especially purples and blues for example, prunes, blueberries, figs, usually have a higher ORAC than other foods, followed by reds, pinks and oranges such as strawberries and oranges.  Dark green vegetables like spinach and kale tend to have a higher ORAC rank than lighter colors.

Thai Lettuce Wraps

My hubby and I are big fans of Thai cuisine.  It's probably our favorite ethnic food.  I have tried several lettuce wraps at various restaurants that were so-so, however, I found this Thai Lettuce Wrap recipe from "Homes & Money" I absolutely think is mouthwatering.  As always, I have modified it slightly to our preference.

Serves 2 for dinner, 4 as an appetizer.

Ingredients:

1 lb. ground chicken

2 tbsp shallots, thinly sliced

2 tbsp green onion, thinly siced

1/4 cup mint leaves, finely chopped

4 tbsp fresh lime juice

3 tbsp Thai fish sauce

1 -2 tsp crushed red pepper

Salt and freshly ground black pepper

2 tbsp canola oil

1 large head of butter lettuce, leaves separated and washed (about 20 leaves)

  (Note:  Butter lettuce is also known as Boston lettuce or Bibb lettuce.  It's the perfect lettuce to use as a wrap.  However, if you cannot find butter lettuce, which I believe is seasonal, you can always use iceberg lettuce.)

Possible Garnishes:

Thinly-sliced English cucumber

Shredded carrots

Tomato wedges

Cilantro leaves

Lime wedges

Instructions:

In a skillet, heat canola oil until hot.  Add ground chicken meat and season liberally with salt and pepper.  Using a spatula or wooden spoon, break chicken meat into little pieces.  When chicken is almost cooked through, add 2 tbsp of the lime juice. (Do not over cook chicken; it will become too dry.)

Once the chicken is completely cooked, transfer to a bowl, add shallots, green onion, mint leaves, the remaining lime juice, fish sauce and crushed red pepper.  Toss well to combine.

To serve, spoon chicken onto lettuce leaves, top with possible garnishes and enjoy.

Okey-Dokey Artichokey

According to Sophie, Weezy from Dragon Tales says "okey-dokey artichokey."  Dragon Tales is one of her faaavooorite shows.

So this post is about artichokes...

Aside from being a rich source of vitamin C, folate and dietary fiber, artichokes also contain substances that may ease an upset tummy and reduce IBS symptoms.  Sophie prefers the leaves, I favor the heart, Vince likes nothing of this thistle.  

Artichokes are actually the immature flower of a thistle plant and is considered to be one of the world's oldest medicinal plant.  

I love artichokes in everything to include spaghetti sauce, pizza, salads, dips, etc......to just simply steamed or breaded.  You might think preparing artichokes are a little intimidating, but it's very easy.  This is Sophie's preferred way of eating artichokes.

Steamed Artichokes

Ingredients:

1 Artichoke per person

Coarse salt

1 Lemon, halved crosswise

Melted butter, optional

Dipping Sauce:

We prefer a lemon-thyme melted butter dipping sauce.  In a small bowl, stir together 1/2 cup of melted butter (i.e. 1 stick of butter), 1 teaspoon of dried thyme and 1 tablespoon of fresh lemon juice.  Season with salt and pepper.

Instructions:

To prepare artichokes for steaming, snap off the loose, tough outer leaves.  Using a serrated knife, cut the top third of artichoke.  Snip the remaining sharp or spiky tips of each leaf using kitchen shears.  Trim stem so artichoke stands upright in steamer basket.  Rub all cut surfaces with lemon to prevent discoloration.  Repeat with each artichoke.

Set a steamer basket in a large pot.  Add enough water so it reaches just below the the basket.  Squeeze lemon juice into water and add about 1 tablespoon of salt and bring to a boil.  Place artichokes in steamer basket.  Cover pot, and steam until heart is tender when pierced with the tip of a paring knife and inner leaves pull out easily.  25 to 35 minutes.  Add more water to pot if necessary.  

I then like to sprinkle a little more salt and pepper and lemon juice on top of the artichoke right before serving.

Serve warm or at room temperature with dipping sauce, if desired.

(Picture:  Sophie, summer 2007)

Good "Pho" You

There are days where I don't feel like cooking even though I really enjoy cooking.  Like most people, it's the cleaning up afterwards that leaves much to be desired.  

So, I love to find ways to cook that are not only healthy and delicious, but easy to prepare with minimal cleaning to boot.  

One of my favorite foods to make that's so satisfying is Pho soup, a Vietnamese version of chicken soup.  Traditionally it's is a meal-in-a-bowl soup made with beef and beef bones.  However, this is my spin on Pho soup using roasted chicken.

I hate to measure (which is why I don't like to bake that much), so you'll have to adjust ingredients according to your taste.  The measurements provided are approximations.

Serves 4 

Ingredients:

1 roasted chicken

1 32 oz (907 g) chicken or vegetable stock

1 package of dried rice stick noodles (the small flat rice noodles)

1 cinnamon stick

1 tablespoon of sugar

1 oz fresh ginger pounded and crushed

1/2 yellow onion thinly sliced crosswise

1 thinly sliced scallion

1 tsp of sea salt

2 to 3  cups of water

1 tablespoon of fish sauce

Garnishes:

8 to 12 cilantro sprigs

4 fresh mint sprigs

4 to 8 fresh Thai basil sprigs

1 thinly sliced scallion

2 cups fresh bean sprouts

2 limes cut into wedges 

2 to 3 sliced fresh jalapeno, Serrano or Thai chile peppers

Sriracha HOT chili sauce

Fish sauce

Instructions:

Shred chicken by hand, set aside

Rinse bean sprouts, set aside

Place chicken and/or vegetable stock and water in a large stockpot with the cinnamon, yellow onions, scallions, fresh ginger, salt and sugar and bring to a boil over medium heat.  Reduce the heat to low and continue cooking for 1 hour.  Add the fish sauce and set aside.

Meanwhile follow package directions to cook rice noodles.  When noodles are done, about 8 minutes, remove from heat, drain in colander, rinse in cold water and set aside.  

To serve, place a handful of noodles in a large soup bowl.  Top with some bean sprouts and shredded chicken.  Garnish if desired with the fresh cilantro, scallions, mint and basil.  Ladle in the hot soup broth and sprinkle fresh lime juice.  Add more fish sauce to taste, and HOT chili sauce and fresh chile peppers for those who like some heat.

Hope you Enjoy.  

Peeling Hard-Boiled Eggs

Stumbled upon this video clip on how to peel a hard-boiled egg.

Eeew!!  Did he just slobber on that egg?  I think I prefer my antiquated way of peeling an egg.   Also, the older the egg, the easier it is to peel.  

First boil eggs.  If you use the Egg-Perfect Eggtimer, you will have perfect hard-boiled eggs.

Once Eggtimer has indicated eggs are done to your preference, run cold water over the eggs.  Take an egg, tap it a couple of times on all sides, using the palm of your hand roll back and forth, and start peeling.  

Butter Someone Up with Homemade Pasta

I really like this little pasta maker from Williams-Sonoma.  Last summer, Sophie took a cooking class where they made homemade pasta with a buttery herb sauce.  Seriously, it was the best pasta I've ever eaten.  I say this because I'm not a big pasta fan.   I like a little bit of pasta with my sauce.  Whereas, Sophie prefers a lot of pasta with a smidgen of sauce and Vince prefers just a heavy sauce and no pasta.  If you like delicately textured pasta, then you will like this recipe.

There are only 2 ingredients.  How simple is that?  The trick to making it is being "gradual" in incorporating the flour to the egg mixture, otherwise, it will become tough and leathery.   Sophie is very hands-on and so making this is a lot of fun for her.  

This is what Sophie and I are having for dinner tonight.

Homemade Pasta

2 cups of flour (plus 1/2 cup reserved)

3 large eggs

In a large bowl, measure the 2 cups of flour and create a well.  Add 3 large eggs into the well of the flour.  Carefully pull the flour from the walls into the center with a fork, gradually mixing the flour and egg. When mixture becomes less sticky, knead into a ball.  Knead until well mixed and firm, but not sticky.  

Divide the dough into 6 small balls, about the size of a large golf ball.

Start the pasta machine on the rollers at the widest setting.  Run the pieces through the rollers, about 6 times, folding the pasta either top-to-bottom or side-to-side to achieve a long sheet.  Continue to roll the sheets through the rollers with each smaller numbered settings until you achieve the thickness you wish, usually the smallest or second smallest setting.

Pile loosely on wax paper, cover with a damp dish towel until you are ready to use.

Cook pasta for about 4 minutes, when it floats to the top it is finished.

Bouchee a la Reine

A recipe I want to share happens to be one of Vincent's favorite.   Sophie likes it because of the meatballs.  It kind of reminds me of a chicken pot pie but totally different at the same time, if that makes any sense.  This is my personal recipe that I developed and modified to our family tastes.

Ingredients

Meatballs:
.5 lb ground pork
1/4 cup Breadcrumbs
2 tablespoons Extra Virgin Olive Oil
1 teaspoon parsley
pinch of nutmeg
Salt
Pepper

Mix all ingredients together and make very small meatballs. Put meatballs in a pot of water. Bring to a soft boil until meatballs are done. Set aside.

Sauce:
4 tablespoons Butter
4 tablespoons Flour
32 oz (2 lb) (907 g) chicken or vegetable stock
8 oz (227 g) Sliced Crimini mushrooms
Roasted chicken from your local supermarket
Cream
Lemon juice

Bouchees are pastry shells you can buy pre made ready to fill or frozen. My favorite is Gourmet Pidy. There are 4 bouchees in a box. Refer to package for heating instructions.

Note: Veloute sauce "is a rich white sauce made with chicken, veal, pork or fish stock, thickened with cream or egg yolks."

The beginning stages of making the sauce starts out as a roux, then later becomes the veloute sauce.

Instructions:
In a medium sized pot or stockpot, make the veloute and/or roux sauce by melting butter completely. Turn off burner. Add flour slowly until smooth. Turn fire back on stove and cook until slightly beige/brown. Add chicken stock, stir and let it come to a soft boil, stirring occasionally until smooth.

In the meantime, melt butter in a sauté pan. Add mushrooms, salt and pepper, until mushrooms are slightly brown. Drain mushrooms on paper towel.

Roasted chicken:  Shred chicken in small pieces

Add meatballs, mushrooms and shredded chicken. Add salt and pepper to your taste. Allow sauce to thicken to your preference (I prefer it thin, while Vince likes it thicker, so ours is somewhere in between). At the end, add a little cream. Cook for another minute or two. Lastly, add about 1 tablespoon of lemon juice. At this point, it is ready.

Spoon veloute sauce over bouchees and enjoy.

Preparation Time:  1 hr

Cooking Time:  30 mins

Eating Time: 5 mins for Vince, 15 mins for MA, 30 mins for Sophie