Oxtail Soup

Happy Halloween!

Even though chili is what halloween is all about, I have already made chili twice in the past several months.  So, I didn't even think of making it really.  Instead, I decided to try some oxtail soup.  I love oxtail soup.  I have had it lots of times, but this is the first time I have made it.  SO good.  

I have to admit, I thought oxen were some sort of special animal.  Turns out, they are just cows.  Let me break it down for you US style (wikipedia).  

-cattle:  kind of the general name for what we call "cow"

-bull:  intact adult male

-cow:  adult female who has had a calf

-heifer:  female who has not had a calf and is under three years of age

-calf:  young male or female cattle (as they get older they are called weaners, then yearlings)

-steer:  castrated male

and finally, 

-ox:  a castrated male kept for draft purposes (sometimes a female or bull will be kept for this too).  

What is a draft animal?  Well, ever played Oregon trail?  Remember the oxen that pulled your wagon?  Yeah, draft animals do stuff like that.  You keep them around to be useful instead of to eat.  However, we still eat their tails???  Kind of rude.  

Well, traditionally, these oxtail soups were made from tails of ox.  But now, oxtail just refers to the tail of cattle.  Some people think the oxtails from ox (older, working cattle) are better because the have more flavor and muscle and whatnot.  But, I am sure I couldn't tell one way or the other.

I got my oxtail from Whole Foods.  I checked several other places with no luck.  They showed me the entire tail (before cutting it), when I was ordering it.  Pretty cool.  I mean, it looks like a big fat tail without hair.  Kind of awesome.  

I really love this soup.  I am a broth fanatic.  I could eat it every day.  And the oxtail really does give the broth a delicious and interesting flavor so different from your typical beef broth.  And the soup is served with a squeeze of lemon juice, which for me, seriously brings the whole thing together.  

PS:  Anyone (Pioneer Woman included) please feel free to correct me on my cattle lesson.  I know nothing more than what wikipedia tells me.  

Oxtail Soup

slightly adapted from Joy of Cooking

Heat in a soup pot:

  2 tbsp olive oil

Add and brown:

  2 lbs oxtails, 2-inch sections

  1/2 cup sliced onion

Add:

  8 cups water

  1.5 tsp salt

  4 whole black peppercorns

Bring to a boil, reduce the heat, and simmer, partially uncovered, about 4.5 hours. Add water as necessary to keep the meat covered. Strain the stock and chill, then remove the fat. If desired, remove the meat from the bones and dice. To serve, reheat the stock and add:

  1 cup diced celery

  1/2 cup diced carrots

  1/2 cup peeled, seeded, and chopped tomatoes

  1/4 cup pearled barley

  1 tsp dried thyme

  1 bay leaf

Simmer until the vegetables are tender, about 45 minutes. Discard the bay leaf. Brown in a skillet:

  1 tbsp all-purpose flour

Add and stir until blended:

  2 tbsp butter

Slowly add to the stock, then add the reserved meat. Season with:

  Salt and pepper, to taste

Serve soup with:

  Lemon slices

(Servings: 4, Prep time: 5 hours, Cook time: 1 hour, Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  4/5

Dishwashing Effort:  3/5

Apple, Sausage and Goat Cheese Pumpkin Pizza

I wanted to make another version of the pumpkin pizza since the dough recipe makes two pizzas.  This combination is more similar to Joanne's version.  I topped mine with apple, sausage, caramelized onions and goat cheese.  

Like last night's version, I love the combination of something sweet like apples with something really salty and savory like blue cheese or goat cheese and bacon or sausage.  I, of course, prefer this version since it has goat cheese on it.  

Apple, Sausage and Goat Cheese Pumpkin Pizza

adapted from Eats Well With Others

for pumpkin pizza dough (makes 2 pizzas):

1 tbsp yeast

3/4 cup warm water

1/3 cup brown sugar

2 tbsp unsalted butter

3/4 cup warm water

1 tbsp salt

3 cups white flour

3 cups wheat flour

1 1/2 cups pumpkin puree

for one pizza:

1/3 lb of sausage

1 small onion, sliced

1 Granny Smith apple, cored and sliced

1 tbsp of olive oil

4 oz goat cheese, crumbled

In a bowl of a stand mixer, mix together the yeast, 3/4 cup water, and the brown sugar. Let sit for about five minutes or until it starts foaming. While the yeast is proofing, in a small microwave safe bowl, combine butter, salt, and 3/4 cup water. Heat mixture in microwave until the butter is melted. Let it cool until you can stick your finger in it without getting burned. Pour this into the yeast mixture. With paddle attachment, mix everything on low for a few seconds. Add pumpkin puree and mix on low until combined. Add all the white flour. Mix on low until well combined.

Switch to a dough hook and add most of wheat flour. Start on low until well combined and then increase speed. Continue to mix and add flour until dough pulls away from the sides and is mostly stuck to the dough hook. Cover the bowl of the stand mixer with a damp paper towel and allow the dough to rise until doubled, about one hour.

Place pizza stone in the oven and preheat to 475.

Cook sausage in a skillet until browned. Rinse and dry skillet. Add some olive oil and caramelize onion slices, about 7-10 minutes. Remove from pan and add more olive oil and apple slices. Cook for about 5 minutes until soft. Remove from pan and set aside.

After the dough has risen, cut off half of it. Sprinkle the half with flour and mold it into a ball. Place on a clean surface that's covered in flour and roll out to a desired thickness. Place dough in oven on the pizza stone, and prebake for two minutes.

Brush prebaked crust with olive oil and top with apple slices, caramelized onions, sausage, and goat cheese. Slide onto pizza stone and bake for about 10 minutes or until the bottom of the crust is golden brown.

(Servings: 6, Prep time: 75 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  9/10

Effort:  4/5

Dishwashing Effort:  3/5

Everything Autumn Pizza

I was super excited to try out this pumpkin pizza dough recipe I found on Eats Well With Others.  I was curious, does it taste like pumpkin bread?  Will it be too sweet?

Turns out, this pumpkin pizza dough has a very subtle pumpkin flavor.  It is slightly sweet.  I made mine with half wheat and half white flour.  I did that because I wanted to make it healthier.

That is a lie.  I actually just ran out of AP flour.  But, I thought this dough would lend itself well to some wheat flour.  And it really did.

I topped mine with brie, sauteed apples and caramelized onions.  To cut some of the sweetness, I added some blue cheese, bacon and pecans.  This is such a hearty pizza.  In fact, I was almost full after one piece!  I loved the combination of flavors.  And, of course, Scot loved it even more.  He loves these fall flavors.  

Everything Autumn Pizza

pizza inspired by and pizza dough slightly adapted from Eats Well With Others

for pumpkin pizza dough (makes 2 pizzas):

1 tbsp yeast

3/4 cup warm water

1/3 cup brown sugar

2 tbsp unsalted butter

3/4 cup warm water

1 tbsp salt

3 cups white flour

3 cups wheat flour

1 1/2 cups pumpkin puree

for one pizza:

4 slices of thick cut applewood smoked bacon, diced

1 small onion, sliced

1 Granny Smith apple, cored and sliced

1 tbsp of butter

1 tbsp of olive oil

4 oz brie, thinly sliced

1 oz of blue cheese, crumbed

1 small handful of chopped pecans or walnuts

olive oil

In a bowl of a stand mixer, mix together the yeast, 3/4 cup water, and the brown sugar. Let sit for about five minutes or until it starts foaming. While the yeast is proofing, in a small microwave safe bowl, combine butter, salt, and 3/4 cup water. Heat mixture in microwave until the butter is melted. Let it cool until you can stick your finger in it without getting burned. Pour this into the yeast mixture. With paddle attachment, mix everything on low for a few seconds. Add pumpkin puree and mix on low until combined. Add all the white flour. Mix on low until well combined.

Switch to a dough hook and add most of wheat flour. Start on low until well combined and then increase speed. Continue to mix and add flour until dough pulls away from the sides and is mostly stuck to the dough hook.

Cover the bowl of the stand mixer with a damp paper towel and allow the dough to rise until doubled, about one hour.

Place pizza stone in the oven and preheat to 475.

Cook bacon in a skillet until it is about 80% done. Rinse and dry skillet. Add some olive oil and caramelize onion slices, about 7-10 minutes. Remove from pan and add more olive oil and apple slices. Cook for about 5 minutes until soft. Remove from pan and set aside.

After the dough has risen, cut off half of it. Sprinkle the half with flour and mold it into a ball. Place on a clean surface that's covered in flour and roll out to a desired thickness. Place dough in oven on the pizza stone, and prebake for two minutes.

In a small dish, melt 1 tbsp of butter and mix in 1 tbsp of olive oil. Brush prebaked crust with butter/olive oil mixture and top with slices of brie (leave the rind on), apple slices, caramelized onions, and bacon. Slide onto pizza stone and bake for about 10 minutes or until the bottom of the crust is golden brown. When the pizza is still hot, right out of the oven, sprinkle with blue cheese and nuts.

(Servings: 6, Prep time: 75 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10
Scot (taste):  9/10
Effort:  4/5
Dishwashing Effort:  3/5

Crispy Black Bean Tacos with Feta and Cabbage Slaw

I am kind of in love with these.  a.  They are so so good.  b.  They are pretty cheap.  c.  They are too easy.  d.  Healthy and vegetarian.  

The perfect weekday meal.  I am for sure going to make these again.  And often.  

I know this is something my sister, Jen, will love.  She is a vegetarian and in college.  I would have been all over this recipe in college.  

However, this is not just for the struggling student.  ;)  I would say that this recipe is perfect for two people.  I made 6 tacos instead of 4 (and we each ate 3).  

Crispy Black Bean Tacos with Feta and Cabbage Slaw

by The Bon Appétit Test Kitchen

1 15-ounce can black beans, drained

1/2 teaspoon ground cumin

5 teaspoons olive oil, divided

1 tablespoon fresh lime juice

2 cups coleslaw mix

2 green onions, chopped

1/3 cup chopped fresh cilantro

4 white or yellow corn tortillas

1/3 cup crumbled feta cheese

Bottled chipotle hot sauce or other hot sauce

Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

(Servings: 2, Prep time: 15 min., Cook time: 10 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  1/5

Dishwashing Effort:  1/5

Green Chile Hominy Casserole with Chorizo

My MN/WI friends call casseroles hot dishes.  They love them up there.  Probably because it is below freezing 80% of the year.  The one casserole I have heard most about is a tater tot hot dish.  I have actually never even had it!  I haven't made many casseroles in my lifetime.  I am more of a non-casserole person.  

However, when I saw this casserole recently on Homesick Texan's awesome blog, I decided I could be a casserole convert.  For one night only.  

First, this casserole has hominy, chiles, and cilantro in it.  Three of my favorite ingredients ever!  And if you can believe it, they are even better together.  I first discovered my love of the hominy/cilantro combo in posole.  And who would of thought that cooked cilantro would be so good?

Now, add chorizo, cheese and sour cream.  All fat free ingredients.  Perfect!  

Also, this is a one pot wonder.

Green Chile Hominy Casserole with Chorizo

by Homesick Texan

2 poblano chiles

1 teaspoon vegetable oil

1/2 pound Mexican chorizo, removed from casing and crumbled

1/2 medium yellow onion, diced

2 jalapeños, seeds and stems removed, diced

4 cloves garlic, minced

2 15-ounce cans of hominy, drained

8 ounces sour cream

1/2 teaspoon cumin

1/4 teaspoon cayenne

1/2 cup cilantro, chopped

2 teaspoons lime juice

2 cups shredded cheddar cheese

Salt and black pepper to taste

Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chile steam for 20 minutes. Take the chile out of the bag and rub off the skin. Remove stem and seeds and cut dice chiles.

Preheat the oven to 350.

On medium-low heat, heat the vegetable oil and then cook the crumbled chorizo while occasionally stirring in a 10-inch cast-iron skillet until brown, about 8-10 minutes. With a slotted spatula, remove the chorizo and drain any excess grease

from the skillet, leaving 1 teaspoon. Add to the skillet the diced onions and jalapeños while occasionally stirring, cook on medium-low heat until onions are translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Remove the skillet from the heat and add the diced poblano chile, chorizo, hominy, sour cream, cumin, cayenne, cilantro, lime juice and half of the cheddar cheese. Stir until well combined, taste and add salt and black pepper and adjust

seasonings. Top with remaining the cheddar cheese and bake uncovered for 30 minutes or until brown and bubbling.

(Servings: 4-6, Prep time: 1 hr., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  10/10

Effort:  2/5

Dishwashing Effort:  2/5

Spaghetti and Meatballs

What are we having for dinner?  

Spaghetti.  

That is what we always called spaghetti with marinara sauce growing up.  Just spaghetti.  And when my mom made it, it was a huge pot of "spaghetti sauce" with meatballs, sausage and ribs.  It was a family favorite.  It took all day to make.  Throughout the day, everyone would go tear off a piece of bread and dip it in the pot.  You know, to see how it was coming along.  

This recipe is much different from my mom's.  But I love them both.  For different reasons.  

This is the 3 ingredient, simple tomato sauce that I fell in love with last winter.  Tomato, butter and onions.  It such a delicious sauce.  Can I say it is beautiful?   

The meatballs are pretty typical Italian meatballs.  The main difference from most that I have made is that they aren't pan fried in oil before being submerged in the sauce.  They are cooked all the way through in the sauce.  The result is a much softer meatball.  Kind of to die for.  I was eating some leftovers for lunch and I was seriously giving myself mad props up in the cubicle.  

I love this recipe.  

Spaghetti and Meatballs

by Molly Wizenberg via Bon Appétit

For the sauce:

2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved,

tomatoes finely chopped

1/2 cup (1 stick) unsalted butter

2 medium onions, peeled, halved through root end

1/2 teaspoon (or more) salt

For the meatballs:

1 cup fresh breadcrumbs made from crustless French or country-style bread

1/3 cup whole milk

8 ounces ground beef (15% fat)

8 ounces ground pork

1 cup finely ground (not grated) Parmesan cheese

1/3 cup finely chopped Italian parsley

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 large eggs

2 large garlic cloves, pressed

1 pound spaghetti

Freshly grated Parmesan cheese (for serving)

For the sauce: Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions. Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper. Remove from heat.

For the meatballs: Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.

Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.

Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture. Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.

Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes.

DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.

Using slotted spoon, transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates. Top each serving with meatballs. Sprinkle meatballs with freshly grated Parmesan cheese and serve.

(Servings: 6, Prep time: 90 min., Cook time: 75 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  4/5

Dishwashing Effort:  4/5

Pumpkin Spice Pancakes

I am annoying about only a few things in life.  Otherwise, I am a peach.  

1.  Everything bagels are not allowed in our house or car.  Too messy.  Yes, they are my favorite too.

2.  I sleep really well in moving vehicles.  

3.  I do NOT like the brown candy corns or those nasty candy corn-like pumpkins.  But I love regular candy corn.  

4.  It actually bothers me that I always have helmet hair.  

5.  I can only drink my coffee when it is in about a 2.5 degree (F) temperature range.  And only about 1 hour after it is brewed.  

6.  Speaking of temperatures, I am the biggest baby you will ever meet when it comes to cold weather and being cold.

7.  Anytime I need or need to remember more than one thing, I write a list.  And I have a list to keep track of all my lists.

8.  I believe pumpkin pie should only be eaten on and in the days surrounding Thanksgiving.

There...I said it!  Who is with me?!?!

Probably no one.  But, I am 100% serious.  I love pumpkin pie.  On Thanksgiving.  Why push it?  Why ruin a good thing?  

Scot thinks this is one of the few ridiculous things about me.  Because he loves pumpkin, squash, corn, and all the fall flavors.  And he thinks its fine to have it, for example, at Christmas.  Or anytime you feel like it.   

Anyways, I love making pumpkin things.  And feel that incorporating pumpkins into your diet in any way other than in the form of pie is totally ok.  As a result, I was really excited to surprise Scot with these pancakes for breakfast this weekend.  And by surprise, you have to realize that Scot never has any idea what we are eating for any meal.  So don't be thinking I am too cute.

And these pancakes taste JUST like pumpkin pie.  Especially with the whipped cream.  They are amazing and so great for fall.  Also, this recipe only calls for 1/2 cup of pumpkin puree, which is just about what is left in the can after making a loaf of pumpkin bread.

Lastly, when Scot began eating these (still half asleep), he took a few bites and said in a soft and semi-creepy voice, "I think this is my first 10."  

Pumpkin Spice Pancakes

barely adapted from Joy the Baker

3/4 cup all-purpose flour

1/2 cup whole wheat flour

2 Tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

pinch of ground cloves

1 cup milk

1/2 cup canned pumpkin

1 egg

2 tablespoons vegetable oil or melted butter + more for skillet

for toppings: cinnamon sugar, whipped cream, toasted chopped pecans, and/or hot maple syrup

Whisk together flours, salt, spices, sugar and baking powder in a medium sized bowl.

In a separate bowl, whisk together milk, egg, pumpkin and vegetable oil or melted butter.

Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t worry if you have a few lumps. You don’t want to over beat the batter, it’ll produce tough pancakes.

Let the batter sit for 10 minutes while you heat the skillet. Over low-medium heat melt a tablespoon of butter or vegetable oil. Once skillet is hot, spoon a heaping 2 tablespoons of batter per pancake into the skillet. When pancake starts to bubble slightly, carefully flip over.

Once browned and cooked through place pancakes on a oven proof plate and place in the oven set at 200 degrees F to keep warm while the rest of the pancakes are cooked.

Serve with cinnamon sugar, whipped cream, toasted chopped pecans, and/or maple syrup. Delicious!

(Servings: 3-4, Prep time: 15 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  10/10

Effort:  1/5

Dishwashing Effort:  2/5

Baked Potato Soup

I think it is funny that I chose to make this soup after the whole baked potato story in my post a few days ago.  One of the things I really love about reading food blogs is that I find recipes and get ideas to make things that I would never have come up with myself.  And even though I have always enjoyed a good baked potato soup, it is just something I would not normally think of making.  

This soup warms your soul.  It seriously does!  Something about the consistency and warmth of the creaminess and starchiness of the potatoes.  I feel like this is the kind of meal that just about everyone would love.  

And as a total and complete side note:  I love those miners.  I have been watching the coverage as much as possible.  Stayed up late.  Even kept up-to-date during a meeting.  Seriously amazing.  I have gotten into reading all the stories and learning about how they survived down there for so long.  I don't like to be all mushy gushy.  Actually, I totally do.  And this group of miners and rescuers has given me a new sense of respect for mankind.  It is awesomely refreshing.  It makes me want to do something about something.  Also, how incredible is the country of Chile?  

Baked Potato Soup

adapted from Our Best Bites

4 tbsp butter

2-3 cloves garlic, minced

1/2 cup flour

4 1/2 cup milk

1 14oz can chicken broth

4 medium baking potatoes (about 2 1/2 pounds) baked*

2 cups grated cheddar (or sharp cheddar) cheese, divided

1 1/2 tsp salt

1/2 tsp black pepper

1 cup sour cream, divided

1/2 cup chopped green onions, divided

8 slices bacon, cooked and crumbled, divided

*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.

Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 cups grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 cup sour cream, 1/4 cup green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

(Servings: 4-6, Prep time: 25 min., Cook time: 25 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  3/5

Shrimp Fried Rice

I did not set off the smoke alarm.  But, it totally should have gone off.  Maybe we should make sure they work.  :|

So, what happened.  Let me first tell you Steamy Kitchen's tips for great fried rice.

1.  use previously chilled leftover rice (totally key)

2.  use high heat (use water test explained in recipe)

3.  fry ingredients separately

4.  no touching!  just let it cook as the recipes says.

Obviously my smoke out was a problem with #2.  I think I went a little too hot.  As in, I heated up my wok for like 7 minutes (with the oil already in it).  I was right next to kitchen reviewing my recipe, killing time, when I looked up and massive plumes of smoke were shooting off my wok.  

Scot and I are really good at emergency smoke evacuations.  Turn on the fan.  Turn on all the fans.  Open all the windows and doors.  This one was pretty bad.  I mean the oil and/or something else that was in the wok just burnt black.  Borderline stop, drop and roll.  

After clearing out the smoke and scrubbing the wok clean.  Redo!  And it actually went very smoothly for round two.  My wok/stove combo only needs like a medium-high heat (pre-heated about 4 minutes in dry wok).  

This is a great, great recipe.  Jaden, from Steamy Kitchen, does a thorough job of explaining exactly what to do.  I love fried rice because it is the perfect way to use up leftover rice.    And because it is so fast to make (after you have the leftover rice).  And because it is an excellent way to practice smoke drills.  

Shrimp Fried Rice

by Steamy Kitchen

8 ounces small uncooked shrimp, shelled and deveined

1/4 teaspoon salt (or 1/2 tsp kosher salt)

freshly ground black pepper

1/2 teaspoon cornstarch

2 tablespoons cooking oil (divided)

3 eggs, beaten in a small bowl

2 stalks scallion or green onion, minced

4 cups previously cooked leftover rice, grains separated well

3/4 cup frozen carrots and peas, defrosted

1 tablespoon soy sauce

1 teaspoon sesame oil

In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let the shrimp marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add only 1 tablespoon of the cooking oil and swirl to coat pan.

Now add the shrimp, quickly spreading out around the pan so that they are not overlapping. Let the shrimp fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the frying pan onto the same plate as the cooked shrimp.

Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and stir fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan.

Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

(Servings: 4, Prep time: 15 min., Cook time: 15 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Salmon with Strawberry Salsa

After TWO championship losses tonight, this dinner was such a great way to celebrate.  

Actually, it seriously was.  It is so quick to throw together.  I love the balance of the sweet and savory flavors.  And it was ridiculously easy to make.  

I left out the parsley because I felt like it.  I also probably prefer to do like a pan sear on the salmon.  But, the broiler method is great because it is easy and such a healthy way to make it.  I just feel like it is harder to perfectly cook it, but it is still pretty solid.  

Salmon with Strawberry Salsa

from Annie’s Eats

For the salsa:

2 cups fresh strawberries, rinsed, hulled and diced

1 cup cherry tomatoes, quartered

4 scallions, white and green portions, sliced thin

1 tsp. fresh parsley, minced

1 tbsp. balsamic vinegar

1 tsp. fresh lemon juice

Drizzle of olive oil

Drizzle of honey

Salt and pepper, to taste

4 salmon fillets (about 6 oz. each)

Freshly squeezed lemon juice

Salt and pepper, to taste

To make the salsa, combine the strawberries, tomatoes, scallions, parsley, vinegar, lemon juice, olive oil, honey, and salt and pepper to taste in a medium bowl. Mix well to blend, then cover and refrigerate while you prepare the salmon.

Preheat the broiler. Line a baking sheet with foil. Place the salmon fillets on the foil. Squeeze a bit of fresh lemon juice over each fillet, and season with salt and pepper. Broil about 6-8 inches away from heat source (in my oven, this is upper middle rack). Cook about 10-12 minutes, depending on your oven and the size of the fillets, checking for doneness. Transfer the salmon to serving plates and top with strawberry salsa. Serve warm.

(Servings: 4, Prep time: 15 min., Cook time: 15 min., Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Chicken Marengo

This meal was very nostalgic for me.  This is the kind of food I grew up eating.  

First, baked potatoes.  I mean I am sure we all grew up eating them?  So easy to make.  Healthy.  Delicious.  Cheap.  And the chef is half the person who bakes them and half the person who eats them.  Because you have to fluff it, put in the salt, pepper, butter and sour cream.

I have such vivid memories of sitting at the table and drooling over my mom's baked potato.  She was the best potato fluffer ever.  I would be trying to prepare mine (most likely being pretty lazy about it) and I'd look over at hers and be so jealous.  I remember complaining enough that she would sometimes fix mine up for me at the table.  Amazing!  Made such a difference.  

Scot and I have kind of an ongoing joke because I always fluff his for him.  It is just how it work with us.  I suppose the first couple of times I made him baked potatoes, I knew he hadn't had them before.  Or didn't know how to prepare them.  Something like that.  But, I honestly (secretly) had some moral issues with my fluffing his BP.  I had to work hard to learn how to fluff mine!  Besides, this is prep work to be done table side by the guest.  You know, like corn on the cob, cutting your steak, dressing your burger (I always dress his burgers).  

And so, one night at dinner, I didn't do it.  I sat down, gave him a naked BP, some butter, sour cream, salt and pepper and I said, "You know, Scot, I can't fluff your baked potato for you forever."  And you should have seen the look on his face.  It broke his heart.  He was like, "well why not?" 

Hmm...good question.  One I didn't have a good, mature answer for.  One pretty solid respond I had was:  "Well, when we have kids, I will need to fluff theirs, so you will need to learn how to do it anyways."

"What does that have to do with now?"

Anyways, I still fluff his baked potato.  

Moving on...the chicken marengo.  This is a dish also so familiar to me from my childhood.  While we never had this exact thing and definitely nothing with the word "Marengo" in it, we always ate stuff like this.  Meat, with some tomato-y sauce.  And I do love this method for cooking chicken.  You do a light flour dredge to the chicken, quick saute both sides, remove chicken, add veg, deglaze, add more liquid, re-submerge chicken, simmer.  By far the best way to cook a chicken breast.  Plus, this is really easy to throw together.  And you can change out the ingredients to anything you like.  

Wikipedia provided me with a little history of Chicken Marengo.  It originated as an Italian dish that Napoleon Bonaparte ate after the Battle of Marengo.  Napoleon demanded to have a meal.  His chef had to make it on short notice after the battle and didn't have many ingredients to work with.  Apparently Napoleon really liked it and, since he won the battle, considered it lucky.  

Chicken Marengo

by Melissa d’Arabian via Food Network

3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

3 tablespoons vegetable oil

1 medium sweet onion, sliced

1/2 pound mushrooms, sliced

1 yellow bell pepper, seeded and julienned

2 tablespoons tomato paste

1/2 cup white wine

1/2 cup beef broth

1 (14-ounce) can chopped tomatoes

1/2 tablespoon butter

Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

(Servings: 4, Prep time: 10 min., Cook time: 20 min., Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste):  6/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  2/5