Kitchen Tales: Blackberry - Orange Teacake

So, I bought the Cook Yourself Thinbook about 6 months ago after seeing the series on TV & hearing good feedback from friends, and I must say I am completely surprised and happy with the things I've made out of the cookbook.

As there is with any cookbook, there are favorites among myself and friends. The #1 choice for my new roommate is the teacake recipe. In the book, it is a raspberry - lemon; however, blackberries were on sale when I first made it. So, that's what I used. I did add a bit more sweetness to it by making a lemon glaze. Yes, I realize it's not healthy, but it made the cake shiny and sweet on top.

Here is the result of my second round at the teacake. For the glaze, combine 2 tablespoons of powdered sugar and 1 teaspoon (or more until you reach your desired consistency) of freshly squeezed lemon juice. Stir, stir, stir. I promise you that it doesn't take a lot of liquid to thin out the powdered sugar.

Kitchen Tales: EASY PEAS-IE STIR FRY

So, I haven't posted quite a few of my foodie rants. Time for catch up.

Watching Jamie Oliver's "Food Revolution" solidifies that I need to start cooking with more organic foods. Furthermore, I need to use what I've got in the kitchen rather than going directly for processed, packaged items, which I've been doing more and more when I don't feel like cooking. On one of the episodes of FR, Jamie does a cooking class and he teaches people to make an easy stir fry. I make stir fry's all the time and decided to show Jamie what I got.

EASY PEAS-IE STIR FRY
*Rule #1--use what you've got! I had celery, carrots, mushrooms, onion and pea pods in my fridge. So, that's what I used. Nothing fancy. But, use what you have!

Ingredient list:
Veggies &/or meat of choice

1 medium large orange--zested & juice from 1 half

2 Tbsp organic honey
1 inch grated ginger (I get fresh at the store, pop it into the fridge until I need it)
2 cloves grated or finely minced garlic
1-2 Tbsp peanut oil (or veggie oil/EVOO, I just like peanut oil because it adds another layer of flavor)

Soy sauce

Sesame oil (optional)

Let's get started...
Slice veggies
Heat a large skillet or wok over medium high to medium heat
Pour peanut oil (or veggie/EVOO) into skillet, swirl to coat bottom

Add veggies/meat and stir quickly (don't let the veggies stick) for 1 minute

Add orange zest, garlic and ginger (*You may need to add a touch more oil to the pan if there's not enough. If the garlic burns, you'll have to toss out the batch)

Cook veggies with ginger and garlic for 5 minutes until veggies get a more vibrant shade

Add honey, OJ, soy sauce & sesame oil to taste and bring to a simmer

Let simmer for 1 minute until soy sauce infuses with the veggies

Now, I had a half box of whole wheat pasta left in the pantry. I decided to add that to my stir fry instead of rice. Just cook the pasta as normal and have ready to add. After the veggies have been cooked with the soy sauce, add noodles and toss. Add a bit more soy sauce if you think it tastes bland.

This is easy for anyone to make and is great for using up veggies, pasta, rice and other random things in the fridge. I made a big batch and put the majority in the freezer for quick, healthy meal options. It takes less time than ordering take-out and goes a lot further for the money. Slice up the remaining half of the orange. Never let anything go to waste! Sprinkle with sesame seeds if you have them.

Kitchen Tales: Meridith's New Signature Sandwich

There couldn't possibly be more delicious selections than what goes between two slices of bread. I'm talking about an American classic--the sandwich. Creations are ENDLESS. And while I like to go all out when I cook or entertain my friends, sometimes, you have to just stick to your guns and make it a sandwich.

When Brianne was in town a couple months ago, we had a lazy Saturday afternoon and decided to stay in for lunch. I knew we'd have sandwiches because I didn't have much else, but it wasn't until I went all gourmet on that sandwich that I got excited about it.

I present to you....Meridith's New Signature Sandwich.




Please wipe the drool off your face. Salivating will not help. To make this sandwich, you will need:

Ingredients:

Whole wheat & grain organic bread

Mayo mixture (see below)

Sliced chipotle turkey

Sliced pepper jack

Bacon, lettuce, sliced tomato & avocado

For the mayo mixture:
In a food processor combine lite mayo (I use Miracle Whip b/c I'm from the MIDWEST! WOOT!), 1 clove garlic & fresh dill. Pulse & blend until chopped, combined and smooth.

How to make...
Toast bread under broiler
Spread mayo mixture on 1 side
Top bread w/ turkey & pepper jack (*toast the meat & cheese under broiler for 1-2 mins if you want the cheese to melt)
Add turkey bacon, lettuce, sliced tomato & avocado


COOK'S TIP: Being that turkey bacon has proven to not be any better for you than regular bacon, you might as well just use regular bacon. God knows it tastes better. Just make sure it's a decent kind & tear off the fatty parts. Turkey bacon was all I had in the fridge that day.

ENJOY! And let me know how you like it.

Kitchen Tales: Wild Mushroom & Pea Risotto

So, I'm a mini-chef. I admit it. My friends know it (and love it). Growing up with a mother & grandmother who could cook, I sort of was born with it in my blood.

My family has their favorite dish of mine. Top family favorites: PB & chocolate chip cookies, Mediterranean Frittata & Fall Salad.

But the favorites might change after I cook this Wild Mushroom & Pea Risotto for my family and friends. Jennifer "Bacon" Blakeman got to try a bit of my leftovers this past Friday when she was in town for the 2nd Annual Chicago Snuggie Pub Crawl. When I told her she didn't have to tell me she liked it if she didn't, she turned to me, silent, with the spoon in her mouth. "It's delicious." She said. And I knew we had a winner!!!

Courtesy inspired by Emeril Lagasse.


I did add some differences in wine, which I truly believed made the best difference. I'm not telling you what kind I used; however, if you are nice, you can ask. This recipe really would be delicious with many other veggies, including asparagus.

I ended up making a huge batch but froze the majority of it. I took a couple servings out of the freezer last Tuesday. It defrosted and heated back up perfectly. You could add a teaspoon of water/cream, but don't do so until you are sure you need it.

Since you couldn't enjoy the deliciousness with me, here are pictures for your viewing pleasure:

BEFORE



AFTER

Kitchen Tales: A Valentine's Day Chinese New Year Dinner Party

So, this past Sunday's/Valentine's Day/Chinese New Year feast was AMAZING! Just a recap, I had quite a few things on my menu: baked mini egg rolls with sweet and sour sauce, sesame chicken, orange chicken, steamed broccoli and almond cookies (at first). I've never been afraid of cooking Asian cuisine; however, cooking it for a group of 6 people (3 of whom I didn't know), I was a tad nervous. But I must say, you get into a groove quickly.

Starting around 3:30pm on Saturday afternoon, I started making any and all the sauces from scratch. Since I've made the eggrolls with sweet & sour sauce before, I wasn't too caught up on it. However, making a homemade orange and sesame chicken sauces was a bit frightening. And as a side note, I must say that corn starch has become a new friend. My extensive knowledge and exposure to corn starch was from Thanksgiving, when my mom would use it for gravy. The sauces used a lot of similar ingredients, rice wine vinegar, sugar, soy, etc. So, it made the process more of an assembly line...which was also helpful in the timing of everything. By the time I was done with the sauces, the apartment smelled like my very own, personal Chinese restaurant.

Moving on to the chicken, I started marinating it in soy sauce and corn starch. I did fry the chicken but not in an actual flour-based batter in a deep fryer. It was more of a stir fry process. The chicken was not as I would have seen in take-out boxes, but it still looked nice and crunchy and yummy. I split up the chicken into two batches since the marinade for the sesame chicken was a bit different than the orange chicken. But it didn't really affect the overall taste from sharing the same pan. When the chicken was done, I popped it in the oven on a basic warm temperature to start dessert.

After consulting with D about about dessert, we made the executive decision to nix the almond cookies in case of allergies or dislike of almond flavor. Instead, we would make homemade fortune cookies in both traditional and chocolate flavors. I reviewed the recipe online and thought I had everything I needed. Which I did...except eggs. At this point, I didn't have time to run to the store again, and Denise was cleaning the apartment to get ready to meet her friends whom were coming into town.

Hurriedly, I called Chantel to pick up some eggs before coming over, except she had to run to Target and other errands when she got off work at 4pm. Which wouldn't work since she wouldn't be able to make it to the apartment in time for me to make the batter, cook, form and cool the cookies before the party started. So, we decided to do a light angel food cake, with frozen strawberry puree and chocolate sauce. D ended up rushing the final cleaning and getting ready so she could pick up the angel food cake before meeting her friends at the train.

The last thing I had to do was make the mini eggrolls. I encourage you...DO NOT BE AFRAID TO MAKE THEM YOURSELF! I bought wonton wrappers at the store, and they're usually right above the celery, carrots, snap peas, etc. Use pre-cute slaw mix for the base and add your other veggies/proteins of choice. I used the slaw mix, red pepper, scallions and mushrooms. Then you just wrap the veggie mixtures in the wontons, pop in a well heated oven and bake! Voila! While the eggrolls baked off, I just threw some fresh broccoli in the steamer. I set the serving burea and set the table.

Overall, the entire dinner party was a success, and we all had a good time. And minus a slight breakdown over the sesame chicken not tasting the way I wished, everything cooked perfectly with easy clean-up. The guests loved the food. They all commented on the freshness of the taste, which made me feel like I was truly on my way of mastering my most-loved Chinese dishes. It truly is noticeable when the food hasn't sat in a box in the fridge and was then reheated in the microwave. Do I wish I could have tried making the fortune cookies? Yes, but I will have to save that for another time.

The biggest "Oops!" of the night was when I discovered we were out of diswasher fluid tablets and couldn't run the dishwasher full of dirty pots and dishes before the dinner party guests arrived. But hey, if that's the biggest of our problems for the night, it wasn't too bad.

The picture below is for your taste buds' viewing pleasure. Let the drooling begin...