Chinese Poached Chicken
Chinese Poached Chicken
Serves 4-6
1 whole chicken, 3-4 pounds
4-5 teaspoons kosher salt
8-10 cups water
3-4 green onions, chopped finely
Sliced ginger
Cilantro, optional
Rub salt around and inside chicken. Wash, reapply, and set aside for 30 minutes.
Fill the pot with water, and add green onions and ginger. Bring it to a vigorous boil. Slowly immerse the chicken in the boiling water. Add more hot water if necessary to cover the chicken.
Bring water back to a boil for about 5-7 minutes. Cover the pot with a lid and turn off the stove. Let the chicken soak in the hot water for 30-40 minutes.
After 30-40 minutes, bring the water back to a full boil. Cover the pot with a lid, turn off the stove, and wait for 30-40 more minutes.
Remove chicken from the pot, and let stand for about 15 minutes.
Serve warm. Can utilize liquid after fat is skimmed off for soup.
Tasting Variations: Use liquid to make rice after. Combine both cycles into one cycle – 75-105 minutes.
Sarma (Stuffed Cabbage Rolls)
Sarma (Stuffed Cabbage Rolls)
Serves 6
1 large head cabbage
1 pound lean ground beef
1/2 pound ground pork
1/2 pound ground ham
1 cup uncooked long-grain white rice
1 onion, finely chopped
1 egg
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 pound sauerkraut
1 cup tomato juice
water to cover
Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.
Tasting Notes: Try boiling cabbage leaves in salted water with added vinegar. Try adding dill, marjoram, paprika. Rinse kraut so it will not overpower the dish. Use orzo, Arborio, or barley instead of regular rice. Can add bacon to meat mixture. Can add ham hock or sausage to pot for added flavor. Serve with salted cucumbers. Can utilize crock pot for cooking instead.
Taco Soup
Taco Soup
Serves 8
2 pounds ground beef
1 onion, chopped (1 cup)
3 (14.5 oz) cans tomato puree or diced tomatoes
1 (15 ounce) can tomato sauce
1 bag baby carrots
2 cups water
3 cups chicken broth
4 oz chopped green chiles
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
2 (1.25 ounce each) packages taco seasoning mix (Lawry’s)
2 packages ranch dressing mix
1.In a medium stock pot, brown beef, onion, and carrots; drain grease if needed.
2.Add tomatoes, tomato sauce, water, chicken broth, beans, corn, chiles, and seasonings. Bring to boil, reduce heat and simmer for 45 minutes.
3.Top with cheese, corn chips, sour cream and olives.
Potato Flake Sourdough (Starter and Bread)
Potato Flake Sourdough (Starter and Bread)
Potato Flake Starter #1
Starter Ingredients:
3 teaspoons active dry yeast
1/2 cup warm water to dissolve yeast: (105 to 110 degrees – some recipes omit this 1/2 cup )
1 cup warm water
2/3 cup sugar to 3/4 cup sugar
3 tablespoons instant potato flakes
Dissolve yeast in 1/2 cup warm water, then add with 1 cup warm water, sugar and potato flakes.
Feeding Ingredients:
3/4 cup sugar
3 tablespoons instant potato flakes
1 cup warm water
Mix well before adding to starter. After feeding, let stand 8-12 hours and then either return to fridge or use to make bread. Feed every 3-5 days.
Potato Flake Starter #2
Starter Ingredients:
1 to 2 packages active dry yeast
1/2 cup warm water
2 tablespoons sugar
3 tablespoons Flour
Mix yeast with the 1/2 cup warm water. Combine remaining starter ingredients and add to yeast mixture.
Feeding Ingredients:
2/3 cup sugar
3 tablespoons instant potato flakes
1 cup warm water
Mix well before adding to starter. After feeding, let stand 8-12 hours and then either return to fridge or use to make bread. Feed every 3-5 days.
To start the Starter:
After combining the starter ingredients, let it stand at room temperature in a lightly-covered glass jar for 3 to 5 days. Refrigerate it and feed every 3 to 5 days. Give it several feedings 3 to 5 days apart to age the starter before baking with it for the first time. (Other instructions say to mix the starter and let it sit overnight, then refrigerate it, covered, for 3 to 5 days before using it to make bread. Let it come to room temperature, feed it and let stand overnight before baking with it.)
To Make Bread:
Ingredients for 2 – 3 loaves of bread:
1 cup starter (see above)
1/2 cup sugar (some recipes call for less sugar)
1/2 cup corn oil
1 tablespoon salt (some recipes call for less salt, 1 to 2 tsp.)
1 1/2 cups warm water
6 cups bread flour OR 4 cups bread flour & 2 cups whole wheat flour
Bread Making Instructions:
Combine bread ingredients in large bowl mixing by hand to make a stiff batter or dough. Place dough in a greased/oiled large bowl, turning dough over to coat with oil. Cover lightly with plastic wrap/aluminum foil and let rise overnight (at least 8 to 12 hours) on counter at room temperature or in a warm place. In the morning, punch dough down lightly with fist and divide it into two or three parts. Knead each piece lightly on floured surface and place in two or three greased loaf pans. Brush with oil. Cover lightly with oiled wax papers and 2 dish towels and let rise for 6 to 12 hours at room temperature or until puffy in pans.
Bake at 325-350 F degrees for 25 to 35 minutes or until it tests done and is golden. Remove from pans. Brush with butter and let cool.
VARIATIONS:
CINNAMON RAISIN BREAD: Roll out dough and brush with melted butter. Sprinkle with sugar and cinnamon, to taste. Add some raisins over dough. Roll dough up, place in pans and let rise as instructed above. When baking, recipe may need 10 to 15 minutes more baking time or bake till tested done.
WHEAT BREAD: Substitute for the flour: 4 cups bread flour, 2 cups whole wheat
SALLY LUNN: Use 1 cup starter, 2 eggs, 3/4 cup warm milk, 1/2 cup melted butter cooled, 1 tsp salt and 4 cups flour. Combine and mix all well. Cover and let rise until double in a warm place. Spoon into a well-greased bundt pan. Cover again and let rise until double. Bake 350F 45 to 55 minutes or until it tests done.
Sweet Tea
Sweet Tea
Makes 1 pitcher
2 family sized tea bags
3 cups water
1-2 cups sugar (depending on taste)
Ice
Place tea bags in teapot or saucepan and bring to simmer with water. Add sugar to taste. Pour into serving pitcher over ice. Add cold water to fill pitcher. Add more ice and stir. Can refrigerate.
Variations: Can add lemon slices or apple slices. Can add mint. If under-sweetened, can utilize rock candy for garnish.
Cucumber Lemon Water
Cucumber Lemon Water
Makes 1 pitcher
Water
1 small cucumber, cut into 1/4" slices
1/2 lemon, cut into 1/4" slices
Mint (optional)
Place the cucumber and lemon in a 2 quart pitcher and fill with water. Refrigerate for two hours or more. Serve over ice. May add sprigs of mint.
Caramel Apple French Toast
Caramel Apple French Toast
Yields 6 servings
1 cup brown sugar
3 Tablespoons clear Karo syrup
6 Tablespoons butter
whole pecans
3 Delicious apples, peeled, cored, and sliced
1/3 cup water
1 teaspoon cinnamon
3 Tablespoons sugar
1 Tablespoon lemon juice
1 Tablespoon corn starch
12 slices Texas Toast or 1" thick cut French bread
12 oz. cream cheese
6 eggs
1 cup milk
1 cup whipping cream or half and half cream
1 Tablespoon vanilla
2 teaspoons cinnamon (or 1 teaspoon cinnamon + 1 teaspoon nutmeg)
Grease generously 13"x9" glass pan. Combine sugar, syrup, butter and boil in pan for one minute. Pour and spread over bottom of greased pan. Sprinkle with pecans. Combine apples, water, cinnamon, sugar, lemon juice and cook, stirring constantly, in pan over medium heat just until apples begin to soften. Add cornstarch and continue to stir until thickened. Remove from heat.
Thickly spread cream cheese over 6 slices of bread and place in single layer to
cover caramel mixture in pan (cream cheese side up). Distribute apple mixture
over bread/cream cheese layer. Cover with remaining 6 slices of bread.Blend together eggs, milk, cream, vanilla, cinnamon and gently pour over bread layers in pan. Cover and refrigerate overnight (not more than 24 hours). Remove cover and bake at 350F., 60 minutes or until brown and slightly puffy. Immediately invert each serving on plate, sprinkle with powdered sugar, top with sweetened whipped cream and garnish with pecans, cinnamon, or nutmeg.
NOTE: Fresh pears or peaches may be substituted for apples with cinnamon/nutmeg
seasoning. Fresh raspberries or strawberries may also be sprinkled over apple
mixture stuffing for additional color and flavor.
Potato Seafood Chowder
Potato Seafood Chowder
Serves 6
2 pounds littleneck clams, well scrubbed
2 1/2 cups water
2 tablespoons unsalted butter
1 medium yellow onion, cut into 1/2-inch dice
2 celery stalks, strings removed, sliced 1/8 inch thick
1 tablespoon all-purpose flour
1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch dice
1 dried bay leaf
4 sprigs fresh thyme
1 pound firm white fish, such as cod or red snapper, cut into bite-size pieces
1/2 pound medium shrimp, peeled and deveined
1 1/2 cups half-and-half
Coarse salt and freshly ground pepper
Place clams and water in a medium saucepan over medium-high heat. Cover, and bring the water to a boil. Cook, stirring occasionally, until the clams have opened, 5 to 8 minutes. Remove clams, discard shells, and pass the broth through a cheesecloth-lined sieve, reserving the broth and clams separately. Set both aside.
Melt butter in a medium stockpot over medium heat. Add onion and celery, and cook, stirring frequently, until onion is translucent, about 4 minutes. Add flour, and cook, stirring, for 30 seconds. Add the reserved clam broth and the potatoes, bay leaf, and thyme. Cover, and bring to a boil. Reduce heat to medium-low, and simmer until the potatoes are tender, 10 to 12 minutes. Uncover, and add fish and shrimp. Cover, and simmer until cooked through, about 3 minutes. Add half-and-half and the reserved clams; season with salt and pepper. Heat through, but do not return to a boil.
Zalabia
Zalabia
Serves 6
5 cups sugar
2 1/4 cups water
1/2 lemon, juiced
1 tablespoon rose or orange-blossom water
4 cups all-purpose flour
1/2 teaspoon salt
1 (1/4 ounce) instant dry yeast
2 2/3 cups warm water
Vegetable oil, for frying, plus more for coating spoons
To make the syrup: Combine sugar, water, and lemon juice in a medium saucepan. Place over medium heat, and simmer until thick enough to coat the back of a spoon, about 10 minutes. Add rose or orange-blossom water, and simmer for a few seconds longer. Remove from heat, and let cool. Cover, and refrigerate until ready to use.
To make the batter: Whisk to combine flour, salt, and yeast in a large bowl. Gradually stir in water, beating vigorously until smooth and elastic, about 10 minutes. Cover with plastic wrap, and let rise in a warm place for at least 1 1/4 hours. Uncover, and beat once more. Cover, and let rise again, about 30 minutes. Heat 2 inches of oil in a deep saucepan over medium-high heat until the oil reaches 375 degrees;. Dip two tablespoons in a small bowl of oil to coat. Working in batches, spoon about a tablespoon of batter into hot oil. Fry, turning occasionally, until puffed, crisp, and golden. Reduce the heat a little so that the fritters are thoroughly cooked without getting too brown. The light batter produces irregular rather than round fritters. Using a slotted spoon, remove fritters, and transfer to a paper towel–lined baking sheet to drain. Dip fritters in the cold syrup for a few seconds to coat and soak up some syrup. These are best served hot, but they may also be served at room temperature.
Peasant Bread
Peasant Bread
Makes 2 loaves
2 cups plus 1 tablespoon warm water, 100 degrees to 110 degrees
1 1/4 teaspoons active dry yeast
1 cup Sponge, pulled into small pieces (recipe follows)
6 cups bread flour
1/2 cup white, light, or medium rye flour
1 tablespoon salt
In the bowl of an electric mixer, combine 1/4 cup water and yeast. Let stand until yeast is foamy, about 10 minutes. Add 1/2 cup more water and sponge; mix on low speed using paddle, about 2 minutes. Add flours, salt, and remaining water; mix 1 minute more. Using dough hook, mix on medium-low speed, pulling dough from hook 2 or 3 times, until dough is soft and sticks to fingers when squeezed, about 8 minutes. Or knead by hand, 15 to 20 minutes.
On a floured surface, knead dough into a ball by hand, 4 or 5 turns. Place smooth side up in a lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until tripled in bulk, about 3 hours.
Turn dough onto floured surface. Flour top, and cut in half. Roll up one piece of dough lengthwise, flatten slightly, and roll lengthwise again. On an unfloured surface, cup your hands around the sides of the dough and move it in small, circular motions, until top of dough is rounded and bottom is smooth. Flour a piece of parchment, and place dough on it; cover loosely with oiled plastic wrap, then cover with a towel. Repeat process with second piece of dough. Let rise in a warm place until doubled in bulk, about 50 minutes. Thirty minutes before this final rise is completed, place a baking stone or baking sheet in the oven and an empty baking pan on the lowest shelf; heat oven to 450 degrees. Sprinkle dough with flour, and dimple the surface with your fingertips; let rise 10 minutes more. Using a baker’s peel or baking sheet, slide loaves and parchment onto the baking stone or baking sheet. Pour 2 cups very hot water into the heated baking pan to create steam. Bake until dark golden brown and hollow sounding when tapped on the bottom, 25 to 30 minutes. Transfer to a wire rack to cool for at least 30 minutes before slicing.
Sponge
Makes about 3 1/2 cups
1 1/2 cups warm water, 100 to 110 degrees
1/2 teaspoon active dry yeast
3 1/2 cups bread flour
In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let stand until yeast is creamy, about 10 minutes. Add remaining water and flour; mix on low speed, 2 minutes. It will be the consistency of a wet dough. Place the dough in a lightly oiled bowl. Cover; let stand at room temperature for 24 hours. Bring to room temperature before using. Can be refrigerated for one week or frozen up to three months.
My Recipes 