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Recipes
Wonton Soup with Bok Choy
By taochavez
Make broth: Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncov...
- For soup •2 lb country-style (meaty) pork ribs
- 2 lb chicken thighs, legs, and wings
- 4 scallions, coarsely chopped
- 1 (2-inch) piece peeled fresh ginger, chopped
- 12 cups water
- 1 1/2 lb bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise
- 1 1/2 teaspoons salt
- 1/4 teaspoon white pepper
- For wontons •1/2 lb ground pork (not lean)
- 1 large egg yolk
- 2 scallions, finely chopped
- 1 (1 1/2-inch) piece peeled fresh ginger, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar (not seasoned)
- 1/2 teaspoon Asian sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 30 About 30 wonton wrappers, thawed if frozen
Eggplant Bolognese
By taochavez
Mark Bittman, Cooking Light OCTOBER 2010
- 2 tablespoons olive oil
- 2 1/4 cups chopped onion
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 pound ground sirloin
- 8 cups chopped eggplant (about 1 1/2 pounds)
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1 (28-ounce) can whole tomatoes, undrained
- 1 tablespoon red wine vinegar
- 10 ounce uncooked whole-wheat fettuccine
- 1 tablespoon kosher salt
- 1/4 cup small fresh basil leaves
Crock Pot Balsamic Chicken
By taochavez
Combine the first five dry spices in a small bowl and spread over chicken on both sides
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried minced onion
- 4 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1/2 cup balsamic vinegar
- 8 boneless, skinless chicken thighs (about 24 ounces) or breasts
- sprinkle of fresh chopped parsley
Salsa Verde with Poblano Chiles
By taochavez
Roast poblano chiles and serrano chiles over a flame, on a grill or in an oven until blackened and blistered
- makes about 2 cups
- 3 large poblano chiles, toasted, peeled and seeded
- 1-2 serrano chiles, toasted and seeded (amount you use depends on heat of serrano chiles)
- 2 cloves garlic, minced
- 1/2 medium onion, chopped
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon salt, or to taste
- 6 tablespoons water
- 2 tablespoon oil
Asian Salad with Soy-Ginger Vinaigrette
By taochavez
1. Add salad ingredients to a large mixing bowl
- For the Asian Salad:
- 1 (5 oz) package Spring Mix Salad Mix
- 1 thinly sliced carrot
- 1 thinly sliced peeled cucumber
- 3 sheets toasted seaweed, sliced into strips
- 2 teaspoons toasted sesame seeds
- 1/4 cup cilantro leaves
- 1 avocado, sliced, pit removed
- 1/3 cup Blue Diamond Wasabi and Soy Sauce Almonds
- For the Soy-Ginger Vinaigrette:
- 2 tablespoons Rice Wine Vinegar
- 2 tablespoons Tamari or Soy Sauce
- 1/4 cup toasted sesame oil
- 1/4 cup canola oil
- 2 tablespoons honey or brown sugar (use brown sugar for vegan)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon black pepper
Mongolian Pork
By taochavez
Instructions Slice the pork thinly (1/4 inch thin or thinner) across the grain
- For the sauce:
- 750 g. of skinless pork belly (pork neck will work too)I used Pork loin.
- 1/4 c. of light soy sauce
- 3 heaping tbsps. of hoisin sauce
- 1 tsp. of sesame seed oil
- 1/3 c. of tapioca or cornstarch
- 1 about 1 and 1/2 c. of vegetable cooking oil for frying
- 2 tbsps. of vegetable oil
- 1 heaping tbsp. of ginger, minced
- 1 heaping tbsp. of garlic, minced
- 1/2 c. of dark soy sauce
- 1/4 c. of rice wine
- 1 bird’s eye chili, finely sliced
- 1 c. of sugar
Dashi (fish broth) Recipe
By taochavez
or fish broth is a very important component in traditional Japanese cooking
- 4 cups water (960ml)
- 2 handful of dried bonito flakes (or 4 small packs of dried bonito flakes)
Chicken Udon (noodles) Recipe
By taochavez
Udon are noodles made with flour, salt and water
- 2 packages frozen Udon (use frozen or thawed)
- 4 cups Dashi (960ml)
- 1/4-1/2 tsp salt
- 2 Tbsp soy sauce
- 3 Tbsp Mirin
- 2 Tbsp Sake
- 2 chicken thighs or 1 chicken breast (cut into bite size pieces)
- 4 green onions (thinly and diagonally cut)
- shichimi (hot pepper powder)
Baja Style Fish Tacos
By taochavez
1.Pour oil into a skillet to a depth of about 1/2″ (12 mm
- 1 lb. (1/2 kilo) boneless white fish fillets, cut cross-wise if necessary so they are not more than 3/4″ to 1″ (20 – 25 mm.) thick and cut into 3″-4″ (75 – 100 mm.) length pieces
- 1 cup (240 ml.) beer
- 1 cup (240 ml.) sifted flour
- 1/2 teaspoon salt
- Vegetable oil for frying
- 12 warm corn tortillas
Roasted Garlic Chicken Puffs
By taochavez
Cook chicken and shred into fine chunks
- 1 lb chicken breasts
- 2 oz pkgs cream cheese
- 1/2 cup shredded Swiss
- 1/2 cup shredded sharp cheddar
- 2 tbsp fresh chopped garlic
- 2 tsp chives
- 1/2 cup green onions