Chimp Kitchen

Someone requested this recipe, and it so, so, easy I thought it would be something everyone in the whole world should have. We all need a few recipes that are always stocked in our homes for those stinky days when we are losing it... you know what I mean. Are you ready? This is something so easy even a chimp can make it.


Chicken Taco Soup
1 - 13 oz. can drained chicken, such as the kind you buy in bulk at Sam's Club
1 - 11 oz. can diced tomatoes and chiles, such as Rotel
1 - 28 oz. can diced tomatoes
1 - 4 oz. can diced green chiles
1 - 15 oz. can kidney beans
1 - 15 oz. can black beans
1 - 15 oz. whole kernal corn
1 package taco seasoning mix
1 package ranch dressing mix

Suggested toppings: ANYTHING YOU WOULD PUT ON A TACO, including the tortilla chips.

No need to drain anything. Combine it all in a crockpot. Cook on high for 4-6 hours or on low for 2-4 hours. Or you can do like the chimps in my kitchen, and just put it in a pot and heat it for a few minutes.

New Mexican Green Chile Stew

Green Chile Stew, yes this is how the New Mexican's refer to their famous delicious bowl of heaven. Each family I know makes their Chile Verde, as Coloradans call it, a different way, and each of us thinks theirs is the best. My entire lineage is of Mexican descent, and both my maternal and paternal grandmothers were excellent cooks, but they made no one dish the same. Including the famous Chile Verde. I was taught how to make this dish by my mother, and that is how I will make it until I die. But when I saw this version of New Mexico Green Chile Stew, and saw it was more like a soup than a gravy chile I gave in and tried it. It tastes nothing like the pork gravy version I make, but instead it is more light and soupy for a whole main course. Hatch Green Chile Love is a connector blog post I did on the Green Chile madness that is purely southwestern in origin.

This recipe comes from Saveur Magazine and when I tried to find the references for it I failed. But it is about 10 years old. I have the clipped article about a "Spanish" familiy called the Arellano's and their farm recipes. Some New Mexicans do not like to refer to themselves as Mexican Americans prefering to keep the "Spanish" lineage pure. Barf. Racism within a race if you ask me. If you have been in New Mexico for centuries like my family has, or like the Arellano's claim, somewhere in your family tree, you have mixed with a Mexican, or an Indian. That fact alone makes you a Mexican-American. Seriously.

New Mexican Green Chile Stew
SAVEUR Magazine No.53

8 medium-hot fresh green chiles
2 Tablespoons vegetable oil
1 lb. boneless beef chuck, cut into 1" pieces
Salt
1 medium yellow onion, peeled and coarsely chopped
1 clove garlic, peeled and finely chopped
5 new potatoes, peeled, and halved
2 medium tomatoes, cored and diced
1 tsp. ground cumin

1. Set the the oven rack in top third of the oven and preheat the broiler. Arrange chiles in a single layer on a large baking sheet and broil on each side just until their skin blisters and chars. about 4 minutes per side. Transfer chiles to a medium bowl and cover with plastic wrap, and set aside until cool enough to handle. Using your fingers, peel off skins and remove and discard stems and seeds. Coarsely chop chiles and set aside.

2. Heat oil in a large, heavy-bottomed pot with a tight-fitting lid over medium-high heat. Generously season beef with salt, then add meat to pot and cook, stirring often with a wooden spoon until well browned on all sides, about 5 minutes. Add onions and garlic and cook, stirring frequently, until onions are soft, 5 minutes. Add 3 cups of water, scraping any browned bits stuck to bottom of pot. Reduce heat to medium, partially cover pot, and simmer until meat is tender when pierced with a fork, about 30 minutes.

3. Add potatoes to pot, reduce heat to medium-low, and continue cooking, partially covered, until potatoes are soft, about 20 minutes. Add tomatoes, cumin, reserved chiles, and salt to taste and simmer, completely covered, until meat is very tender when pierced with a fork, about 30 minuets more. adjust seasonings. Serve with warm flour tortillas, if you like. Beware the longer this simmers, the spicier the heat of the chile.

Venison Stew ala Emeril

Say what you will about Emeril Lagasse. He is really obnoxious, but he can cook some amazing things. I made this tonight for dinner, even Jordan ate it. I have to say I used a "back strap" cut, and it was really tender and nice. I didn't tell them they were eating venison. Then Tiny had to give it away and blow my cover.

Why is it my sins of omission always get ratted out? Could it be I do not know how to keep my mouth shut? Huh? anyway... Don't miss out on this stunner of a recipe. Even if you want to come and get some venison from me. Wait...please come and get some venison from me!!!

Venison Stew from the FoodNetwork and Emeril Lagasse.

Ingredients

• 3 tablespoons olive oil
• 2 pounds venison stew meat
• 1/4 cup flour
• Essence, recipe follows
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 tablespoon chopped garlic
• 1 cup chopped tomatoes, peeled and seeded
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 bay leaves
• 1 cup red wine or apple cider *my addition*
  
• 4 cups brown stock
• Salt and black pepper
• Crusty bread Yes, I always make my own crusty artisan bread, Always!!
  

Directions

In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.

Remove the stew from the stove and serve in shallow bowls with crusty bread.

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Pasta Caprese is Easy Peasy!!!

I know, I know, I was supposed to use my new skillet and post about it. But, I got carried away by this most awesome of awesome "almost no cook" pasta dish.

Do you have an excess of :

• tomatoes?
• belt holes in your belt?
• taste buds that need exercise?
• bored brain cells?
• children who turn their nose up at anything?
  

If you answered yes to any of the above questions.....well then let's just get on with the fun!

Simply whisk together:
the juice from 2 lemons,
1/4 cup of Extra Virgin olive oil,
1 finely minced clove of garlic
And a minced shallot. Add some salt and pepper and then add 1 1/2 pounds of chopped fresh tomatoes to the vinaigrette.

Let these marinate for no more than 45 minutes at room temperature or until you complete the following:

Dice 12 ounces of FRESH mozzarella cheese. Put it on a plate and freeze for 10 minutes.
Cook 1 pound of tubular pasta, such as ziti, rigatoni, penne etc. in salted water. Drain, and add to the tomatoes, add the semi frozen cheese. Wait 5 minutes then stir in a handful of chopped fresh basil, adjust seasonings with salt, pepper, or sugar. EEEAATTT

The folks at Cook's Illustrated are responsible for my expanding waist line. They really are.

There is no excuse for my lack of a photo here. Except to say. We pigged out and ate this before we thought to photograph. Oink. Okay, I thought to photograph, but I didn't care, and I was afraid they would eat it all gone before I could snap the shot and claim my share.

Shameless Plagerism or Is it Publicity?

I had been staring at this magazine cover below daily. It was haunting me, speaking to me from it's invisible little mouth "Make me, Eat me, Glean compliments from me, Then Make me again!!!" I succumbed to its tempting call. I am humbled once again by BBQ master Steve Raichlin's, mastery of flavor and bbq perfection (visit his blog). You will NOT be disappointed by this winner of a recipe.

• I used pork spare ribs.
• I used Thai fish sauce. The one in the Yellow label named "Tiparos". Do not dispair or omit this ingredient; that rotten fish smell will disappear, and heaven will be translated into your mouth. If you live close to me come and borrow some of mine. But it is cheap to buy.
  
• Interestingly enough, I had every single ingredient in this recipe on hand, except the fish sauce. Since I took a Thai cooking class while on vacay in Phuket, I was converted to the use of this transforming sauce many years ago, and bought some to keep in the pantry.
  

So, I made this for company yesterday and it was soooo wonderful. I went to Epicurious, copied the photograph and the recipe and threw them here on my blog. I hope I don't get in trouble for that. I want Epicurious to know that I have been a loyal member of their website for at least 8 years and I have utmost love for their recipes.

Ginger and Honey Baby Back Ribs
from July 2009, Bon Appetit

Ribs and marinade:

• 2 2 1/4-to 2 1/2-pound baby back pork rib racks, cut into 6-to 7-rib sections
• 1/4 cup chopped peeled fresh ginger
• 6 garlic cloves, chopped
• 1 tablespoon sugar
• 1 tablespoon coarse kosher salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)*

Dipping sauce:

• 6 teaspoons coarse kosher salt, divided
• 6 teaspoons ground white pepper, divided
• 3 large limes, halved
• Nonstick vegetable oil spray

For ribs and marinade:
Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution—it will be slippery). Place ribs on large rimmed baking sheet.

Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section). Cover with plastic wrap and refrigerate at least 4 hours. DO AHEAD: Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled.

For dipping sauce:
Place each of 6 very small bowls on each of 6 small plates. Place 1 teaspoon coarse salt and 1 teaspoon ground white pepper in neat mounds side by side in each bowl, then place 1 lime half on plate next to each bowl.

Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack. Grill ribs, uncovered, 8 minutes per side, then cover barbecue and grill until ribs are cooked through, about 8 minutes longer per side.

Transfer ribs to cutting board. Cut between bones into individual ribs. Transfer ribs to platter. Before serving, allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce.

Glad Housewife note:
Serve as suggested with the salt and pepper in tiny prep bowls and the lime. I cut mine into thirds Southeast Asian style.

Million Dollar Bars

My daughters and I love to go to Zupas.

My favorite thing to order is the Million Dollar Bar. It is this oooey gooey square of deliciousness made
of chocolate, nuts, coconut and graham cracker. Here is my version of this wonderful bar cookie.

Million Dollar Bars
1 stick butter
2 cups graham cracker crumbs
1 cup shaved coconut
1 cup chocolate chips
1 cup coarsely chopped nuts
1 can sweetened condensed milk

Melt the butter and mix with the graham cracker crumbs. Pat half of the mixture into a 8x8 square baking dish that has been lined with foil and buttered. Mix the coconut, chocolate chips and the nuts and place on the crumb mixture. Top with the remaining crumbs and pour the sweetened condensed milk over the top. Bake 350 for 30 minutes. Refrigerate, lift out with foil and cut into squares.

This is one of those recipes that most American's have ingredients on hand , and it bakes fast so you can do it real quick in the summer. As always, you can click on the picture for closeups. Be aware that you will gain 5 pounds for just looking at them.

These Are Not Evil

Yes, you read it correctly...these are not evil. Let's face it, YOU CAN'T LIVE WITHOUT CREDIT CARDS!!! Many of you know I sent my child off to study in Argentina. Last night Malaina called frantic. An ATM machine ate and kept her debit card!!! I was paralyzed with fear. Gasping with despair!! But ever the sensible, calm, voice of reason for the Glad family, I remembered (are you screaming with laughter yet?) my last action before hugging this child adios was to pull a spare credit card out of my wallet as an EMERGENCY card, and then placing it in her hands. Seriously... I don't get to sleep until 4 or 5 am, and she left the house at 6:30 with her dad for the airport, so where did this idea come from? Dave thinks it was inspiration. I have to agree. So she was able to use it at the ATM. I didn't remember what the pin number was, but Malaina guessed it and it worked. I was able to sleep well that day.

Needless to say, Mr. Glad is going to be having some Credit Union butt for lunch tomorrow as we were very specific, that they NOT flag her card while she was overseas. They did this to us in Malaysia once and were were miserable all weekend not knowing how to get cash from our US account.

I was also inspired when I made this most incredible and amazing HUMMUS for dinner last week with homemade PITA.Never one to toot my own horn, but....
I also made an incredible TOMATO-CUCUMBER-FETA salad.

My vegetarian child was incredibly thrilled.

Hummus
1 heaping cup dried chickpeas, picked over, rinsed, and soaked in 4 cups water for 6 hours or overnight
4 cups water
salt
2 large garlic cloves, peeled
1/4 cup fresh lemon juice
1/2 teaspoon cumin
1/4 cup extra virgin olive oil
3 tablespoons tahini, stirred if the oil has separated
Broth from the beans,

Optional garnish, pine nuts, chopped fresh mint, small imported olives,

1.Drain the chickpeas and combine with the water in a large saucepan or pot. Bring to a boil, reduce the heat, and simmer for 1 hour. Add salt to taste ( 1 to 2 teaspoons) and continue to simmer until tender,a bout 1 hour. Remove from the heat and drain through a colander or strainer set over a bowl.

2. Turn on a food processor fitted with the steel blade and drop in the garlic. PRocess until the garlic adheres to the sides of the bowl. Turn off the machine and scrape down the sides of the bowl. Add the chickpeas and cumin. Process to a coarse purée and scrape down the sides of the bowl.

3. Combine the lemon juice and olive oil, and with the machine running, pour into the processor Add the tahini and process until the hummus is smooth. If the mixture seems thick or dry, thin out with liquid from the beans, water or yogurt. Season generously with salt. Scrape into a bowl or mound onto a platter. Top with any of the garnishes. Serve with warm pita bread.

**In Israel, they serve with olive oil on top, and a really mild yogurt** This is a recipe I will probably make weekly since it is so healthful and good.

Mexican Chicken and Corn Chowder

So how memorable is this recipe?

Dave recently requested this chowder twice in one week he loved it so much.

It really is easy to make with ingredients that are usually found around the house. I have added to it throughout the years only very minimally, by adding one can of whole kernel corn in addition to the can of creamed corn. This is a soupier chowder, un-thickened with flour.

Mexican Chicken and Corn Chowder
1/2 onion, chopped
1 clove garlic, chopped
2 tablespoons olive oil
1 1/2 pounds chicken breasts, cut into bite-size pieces
1 cup water
2 teaspoons chicken bouillon
1 teaspoon ground cumin
2 cups milk (I used a can of skim evaporated milk and part 1/2 and 1/2)
1 can each cream style corn, whole kernel corn
1 small can chopped green chilies ( I use fresh- frozen Hatch, N.M. chile and lots of it)
Optional Ingredients: Monterey Jack cheese, tomatoes, green onion, cilantro, corn chips etc.
(I do not think this chowder needs ANY of the optional ingredients)

In a large saucepan brown the chicken over medium high heat, add the onion and garlic, a bit of salt and pepper, saute a few minutes more. Add the water, bouillon, and cumin; bring to boil. Reduce heat and cover, and simmer for 10 minutes. Add milk, cans of corn, chilies and bring to a simmer and serve.

The inspiriation for this recipe comes from the USU Extension, Utah County Office, Newsletter Jan- February 2001. During the Malaysia/USA moving around I lost this recipe. Last year I went into the office and told them I needed to see every single blue newsletter for the past 10 years and they really helped me find it. Now the recipes are on line.

You can also check out what some other Weekend Cook Book Challenge bloggers love by clicking here.

Daring Bakers Tuiles-y Fun

Look at Allrecipes.com I have a Photo of the Day there.
On the front page is my cake.

This month's Daring Baker's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. Please look at Karen's blog to see what a stunner this challenge really was and for the recipe.


I feel sort of bad. I had huge plans for this challenge; for Inauguration Day I was going to make Obama head cookies. Then I got sick, and the plans fell by the wayside. So I ended up making stupid spirals. I really did try to do my best. It was tough! I had mostly failures.

We were supposed to incorporate fruit in some way. Luck would have it I had fresh strawberries in the fridge. My favorite way to eat strawberries is in cream.

Sugared

Then Crushed

Then Creamed.

Dutch Apple Cake

Okay, I have been haunted since October, when I first saw it in a catalog. I can't stop seeing the picture in my head of this pan (click on the pan for purchasing info). I have been practically obsessed by it ever since I saw it but I balked at the price. Help me dear friends....

I am a pot and pan addict!

Do I look like I NEED anymore cake on my person!Does my teenie weenie kitchen look like It needs another pan!

I believe this blog is turning slightly pornographic though. Food porn that is. Yes, I am also a food porn addict, not just a pot and pan addict. Will you just look at this sexy, delicious, blatantly opaque, and obscenely pretty cake I made today?
Here is the process in brief. I love this apple peeler thing I got from Pampered Chef about 20 years ago.
The apples need to be thin in order to cook in the time allotted.

• Grease and flour every single crevice of your pan. Preheat the oven to 350F.

• Toss together the following and set aside:

3 apples - peeled, cored and cut into thin wedges
5 tablespoons sugar
2 teaspoons cinnamon
pinch of salt
juice of one lemon

• Then sift together:

3 cups all-purpose flour
3 teaspoons baking powder

• In a large bowl mix:

2 cups sugar
4 eggs
1/2 cup buttermilk
1/2 cup applesauce
2 1/2 teaspoons vanilla extract
2/3 cup fresh orange juice

• Mix the flour and the wet ingredients together in a large bowl until just combined. A few lumps are okay.

• Layer the batter and apple mixture in the prepared pan, beginning and ending with the batter.
• Bake for 70 minutes or until a knife inserted in the center of the cake comes out clean.
• Wait 5 minutes, then invert pan and cool.
  

Beignets from Brioche Dough

Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François, (who is a fellow Daring Baker), is one of the best books I have ever owned. I have already made several of the breads with great results. The theory behind the book is to make an easy, no knead, no fuss dough. Put it in the fridge and pull it out when you want to bake it with only a 5 minute prep + rising time. And yes, it does only take 5 minutes to have artisan bread.

Brioche is my most recent creation. The recipe in the book makes enough dough for 5 loaves of bread. I made a delicious loaf of this fortified bread and it was splendid. Rich buttery, flaky bread was a given with this easy method.

I divided the dough into 5 portions
I rolled one portion into a rectangle and then cut it into pieces.
this was super easy. I didn't even have to look at the book.
I fried them 3 at a time in my wok.
Then I liberally applied powdered sugar to them.
Voilà Beignets. Just like that!

Get started with this Brioche dough (approx 4 loaves)

1 1/2 cups lukewarm water
1 1/2 tablespoons granulated yeast (I used Instant SAF yeast)
1 1/2 tablespoons salt
8 eggs, lightly beaten
1/2 cup honey
1 1/2 cups Yikes 3 sticks of butter, melted
7 1/2 cups unbleached all-purpose flour
egg wash

1.Mix the yeast (see step two for SAF yeast), salt, eggs, honey, and melted butter with the water in a 5 quart bowl, or a lidded (not airtight) food container.

2. If using SAF instant yeast withhold the yeast in the first step and whisk it into the flour now. Then mix in the remaining ingredients quickly using a sturdy wooden spoon. The dough will be loose,but will firm up when chilled; don't try to work it before chilling. (you may notice lumps in the dough but they will disappear in the finished products.)

3. Cover (not airtight) and allow to rest at room temperature until dough rises and collapses or flattens on top. Approx 2 hours.

4. The dough can be used as soon as it's chilled after the initial rise. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze the dough in 1 pound portions for up to 4 weeks. When using the dough allow it to thaw in the fridge for 24 hours, then allow the usual rest and rise times.

5.Defrost the dough overnight in the refrigerator if frozen. On a baking day, grease a 9x4x3-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust the piece with more flour and quickly shape it into a ball, by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

6. Elongate into an oval and place in the prepared pan. Allow to rest for 1 hour and 20 minutes.

7. Twenty minutes before baking time, preheat the oven to 350 F. If you are not using a stone in the oven, 5 minutes is adequate.

8. Using a pastry brush, brush the top crust with egg wash.

9. Place the bread near the center of the oven and bake for 35 to 40 minutes, or until a medium golden brown. Due to the fat in the dough, brioche will not for a hard, crackling crust.

10. Allow to cool before slicing or eating.

I have two buckets of bread in the refrigerator right now

Bran Enriched White Bread and Boule' bread. Enough for about 10 loaves.

More to come.

Parippu

"A dish that includes lentils of some sort is a must as part of any Indian meal." A line from the most amazing Indian cookbook I have ever seen. You can link to it via Amazon at left by clicking on the photo.

I woke up this morning and thought "Tandoori Chicken", but I needed a dish other than just Biryani and this dish hit my eyeballs as I was leafing though the marvelous book at left.

Parippu- is a South Indian flavored dish. "I think" because of the coconut milk and the chiles, but someone correct me if I am wrong. There are dozens upon dozens of wonderful Indian food blogs on the internet, and every single one of them has food that just reaches out and grabs you and screams MAKE ME !

I had every every single ingredient for this dish in my pantry except the coconut milk, I will have to remember to start stocking that.

• Masoor dal (red lentils) is actually a beautiful orange colored lentil that is just delicious to the taste, you can get it at Many Lands Food store here in Provo.
• A "tarka" is a final mixture of various seasonings that many Indian dishes use, It is very necessary to include it when asked for in a recipe because it just adds to the complex depth of the dish. In this case the tarka is cumin seeds and black mustard seeds that were toasted in oil until they popped, and then sauted with finely chopped onion.

Parippu-serves 4
1 cup masoor dal (red lenils)
1 onion, roughly chopped
1 ripe tomato, roughly chopped
250 ml coconut milk
2 green chilies chopped
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
tarka- heat one tablespoon of oil add 1 teaspoon cumin seeds, 1/2 teaspoon black mustard seeds toast until they pop. Stir in one finely chopped onion saute until translucent.

Put the lentils in a heavy-bottomed saucepan with 2 cups water. Add the roughly chopped onion, tomato, coconut milk, green chile, turmeric, ground cumin and coriander, and bring to a boil. Simmer and cook, stirring occasionally until the lentis are cooked to a soft mush (masoor dal does not hold its shape when it cooks). About 25 minutes. Add water if necessary.5 minutes before end of cooking, make the tarka and add it to the Dahl, cook 5 more minutes.

I couldn't stop eating this. I prefer eating my Indian food as soon as it is cooked. I don't like left- overs, so this is a good recipe because it makes 8 side servings or 4 main servings, just right.

Big Orange Book--Cold Chicken Satay Noodles

(page 174)

I have a really hard time watching Rachel Ray on television. I hate her asinine homemade words like yumm-o and stoup, and that really insipid way she giggles, it just comes across to me as being really affected-- def. "speaking or behaving in an artificial way to make an impression". I am however, very tolerant of her recipes. She makes really good food; plain and simple...the girl likes to eat. Well this girl likes to eat too, and I also share with Rachel the love for the color ORANGE. So when I saw this book and read some of the reviews, I was not going to bite off my nose to spite my face; just 'cause Rachel irritates me does not mean I have to ignore her food!

Like her or not, you have got to get you a copy of this book! I posted about its arrival to my home here and it has not left my hands since. Val from Bellini Valli visited my blog and suggested we coordinate a post from this book (which she so handily won in a contest). Then Laura from Real Good Food left a nice comment and I invited her to join me by posting a recipe at her blog today too. So visit Val and Laura by clicking on the links above.

I personally own 5 R. R. cookbooks including this one, and I think this is the cherry on top, the cat's meow, winner-winner-chicken dinner, and all that jazz. Out of 330 pages or so, of recipes I think I could see myself wanting to create about 85% of them. Pretty good percentage. I chose the following recipe because I have a hectic week, and I could easily make a vegetarian version of it for my daughter Tiny. I did kick up the heat amps for this recipe by serving jalapeños on the side! My kids wanted to add extra lime juice too.

Rachel Ray's Cold Chicken Satay Noodles

Salt
1 pound whole wheat spaghetti
1/4 to 1/3 cup smooth or chunky rpeanut butter (eyeball it)
2 Tablespoons honey
1/4 cup warm water (eyeball it)
1/4 cup tamari (eyeball it)
1 garlic clove, finely chopped
juice of 2 limes
1 teaspoon hot sauce (Sri Racha)
3 tablespoons vegetable oil
a handful of shredded carrots
4 scallions thinly sliced on the bias
1 cup spinach, thinly sliced (chiffonade)
1/4 cup chopped peanuts
2 cups shredded store-bought rotisserie chicken
2 tablespoons chopped fresh cilantro or flat-leaf parsley

Bring a large pot of water to a boil. Salt the water liberally, then add the pasta and cook to al dente. Run the cooked pasta under cold water to cool. Drain well.

While the water comes to a boil and the pasta cooks, heat the peanut butter in the microwave in 10 second intervals until softened. Place in a large bowl with the honey and warm water. Whisk in the tamari, garlic, lime juice, and hot sauce, then whisk in the oil in a slow stream.

Add the cold noodles, veggies, and peanuts to the bowl and toss until the ingredients are well mixed.

Serve the noodles in shallow bowls topped with the chicken and cilantro.
(and of course with the limes and jalapeños)

Weekend Cookbook Challenge 35 -Starters

Cat Cora's Smoked Paprika Shredded Pork Crisps with
Orange Fennel Marmalade
From Bon Appétite magazine. I have noticed that the recipes in the last two issues were real keepers for me. Sure there are some real losers too, but I usually just thumb through this magazine and don't give the recipes another thought. I mean, they are on line so if I really want one I will just look it up and get it from there.

For the Weekend Cookbook Challenge (thanks to Sara from i like to cook ) we were given the challenge to make a nifty Appetizer. I don't normally go to parties, but when I do, I take my taquitos. Since it is a family recipe, it would not fit in here, we are supposed to use a cookbook, magazine or Internet source for the recipes we use in the challenge.

I saw these darling little starters published in the January 2008 issue of Bon Appétite as an advertisement for McCormick Gourmet Spices. We really liked it. It was easy to make and the flavors were very complimentary. Pork is very affordable right now too.

The recipe didn't call for cranberries, but I knew they would work here, and I had some in my freezer, so what the heck?

1 tablespoon,plus 2 teaspoons smoked paprika
1 1/2 teaspoons each salt and cinnamon
1 teaspoon black pepper
1/2 teaspoon each chili powder, garlic powder, cayenne, coriander
3 pound pork butt or shoulder roast
1 bag of Tostitos Scoops

Preheat oven to 325. Mix all dry ingredients together in a bowl. Rub the entire surface of the pork with the mixture. Place the pork in a dutch oven lined with foil, then cover with more foil and the lid of the dutch oven. Roast pork for 2 1/2 hours. Chop and shred the pork. Return it to the juices in the pan, mix well. (Just before serving, spoon shredded pork into tortilla chips. Top each with a small spoonful of marmalade)

Prepare this Marmalade while the pork is roasting

1 large head fennel, finely chopped, reserve the green tops for garnish
2 cups orange juice
1/2 cup firmly packed brown sugar
1/4 teaspoon ground ginger
1 large orange
1 tablespoon finely chopped cilantro
1 teaspoon salt

Mix the fennel, orange juice, sugar and ginger in large saucepan. Bring to boil on medium heat. Reduce heat and simmer 45 minutes. Meanwhile, finely grate orange peel. Remove orange sections and coarsely chop. Stir grated peel and chopped orange into fennel mixture. Simmer 15 minutes longer or until mixture is reduced and somewhat thick. Stir in cilantro and salt. Refrigerate until ready to serve.

Notes: I needed to cook this longer than the recipe for the marmalade stated.
We added a touch of my homemade salsa to the top and it was excellent!