Tuesday, November 12, 2013

Pearl Friend Soup

First of all... the soup... here's my recipe.  I say "my" because I really did not have a clue how much of anything to add.  I just went by Selena's instructions and "a little" and "a taste" type amounts.  I measured what I added, so that I could duplicate it again in the future if we liked it and we loved it!  It seriously sounds like something I'd never make if I saw the recipe in a cookbook, but it was one of the best brothy soups I have ever tasted!  It needs a good name.  "Pork Tofu Soup" just does not sound appetizing!  So, since our friend, Selena, owns the "Black Pearl", I'm calling it,

"Pearl Friend Soup"

3 heaping tablespoons cornstarch
1 1/2 cups - 2 cups soy sauce
Mix and set aside.
3  heaping Tablespoons of chicken base
2 cups of leftover pork roast, chopped
1/4 cup oil (olive or vegetable)
 soft tofu (there are three types,  buy the softest)
3 tbsp. rice vinegar
2-3 tablespoons dry cilantro or half a bunch of fresh
Steamed Rice
Boil about 4 quarts of water.  Add chicken base.  (I use the Sam's Club kind with the red lid.) Pour in the soy sauce and cornstarch mixture.  Add, rice vinegar, oil and pork. (Mine had a few onions and mushrooms cooked with it, so I tossed them in too.)  Pour the tofu, gently, onto a cutting board and cut it into small pieces (about the size of a macaroni noodle).  Add the tofu to the soup and simmer.  Add cilantro to broth just before serving.  Serve in a bowl over a scoop of cooked rice.  (For the gallon of soup, I made 6 cups of cooked rice.  It was perfect.)  I also added just about a touch of pepper seed oil to my bowl. (Selena's suggestion)  It spiced it up quite a bit!

Wednesday, October 16, 2013

Angela's MOST amazing Cinnamon Rolls

In our neighborhood, if Angela drops by with a pan of her tasty cinnamon rolls, you have scored!  I finally got bold enough and asked for the recipe!  HAPPY Day!  I'll never go back to my own again.  These are fabulous, and, no, there are no eggs in them.
Dissolve 3 Tbsp. of yeast into 3/4 cups of warm water, with about 3 Tbsp. of sugar.  Let it sit until it begins to bubble. 
While the yeast is "working", scald 3 cups of milk in the microwave.  Add 3/4 cup of butter and let it melt into the milk to cool it to lukewarm.  Add it to the yeast mix.  (Never add too hot of a liquid into the yeast mixture or it kills the yeast.)  
Add 1 Tbsp. of salt and 1 cup of sugar.  Then, mix in 10 & 1/2 cups of flour. 
Mix well until the bread pulls away from the side of the bowl.  (It was a slightly sticky dough.)  Let rise one hour.  Roll out onto counter, cover with melted butter (I used 1/2 cup melted for the two jelly roll size pans) and sprinkle with cinnamon sugar.  
Add nuts or raisins, if desired.  Roll up and then slice.  (I use dental floss to slice!  Coolest trick ever!)  Bake at 400' for about 12-14 minutes.  (12 minutes worked for me.)  Remove from oven, cool a bit and cover with frosting.
Maple Frosting (not Angela's exact recipe, but I found one that sounded like Dan described because he wasn't sure about her specific recipe.)
3 cups powdered sugar
4 Tbsp. butter, softened
4 tbsp. half and half
1 tsp. maple flavoring
Blend together until creamy.  Spread on warm, not hot, cinnamon rolls.  Enjoy!

Wednesday, May 29, 2013

PF Changs lettuce wraps

Lettuce wraps are probably my favorite food these days.  These are so delish and quite simple to prepare! Best of all... they are a huge hit with my kids!  The recipe is really a fast fix.  If you're a fan, these are worth the effort!!!  Don't let the amount of ingredients stop you from trying these!  I doubled the recipe, so here's what we did...

8 chicken tenders, sliced thinly or 2 pounds ground turkey (the last time I made them, I deboned a roasted chicken from the grocers and didn't have to even cook the meat!)
1 medium onion, minced
salt & pepper, a dash of each
4 large cloves garlic, minced2 inch nob fresh ginger, peeled & minced
2 Tablespoon sesame oil
5 Tablespoons soy sauce
1 Tablespoon water
2 Tablespoon natural peanut butter
1 Tablespoon honey
2 Tablespoons + 2 teaspoon rice vinegar
2 teaspoons chili garlic sauce  (We use half what it calls for even when doubling the recipe...you can always add more)
dash of fresh pepper
6 green onions, chopped
1 8oz can sliced water chestnuts, drained & chopped, if desired
1 cup shredded carrots
1/2 cup peanuts, chopped

curly or romaine lettuce leaves, rinsed and patted dry

Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.  Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 1 minute, then stir until smooth. Add into the skillet and stir to combine.  Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.  Sprinkle with chopped peanuts, and serve with cold lettuce leaves.  Again, we served ours with rice.  Enjoy!!!

Tuesday, May 28, 2013

Aunt Jan's Sweet Potatoes

I got this recipe from friend, Heather, several years ago and can not say enough about it. It's actually her aunt's recipe. It's wonderful, delish, a heart attack in a casserole, but ohhhhh, so tasty! Since I'm making three double batches of these for the family party tonight and realized that I'd never posted it here on the cooking blog, it is time! One suggestion. Read through the recipe before you make it so that you get it right! I always double this recipe and put it in a 9x13" pan..

3 cups cooked sweet potatoes, mashed
1/4 c. sugar
1 cup brown sugar
1/2 tsp. salt
2 eggs, beaten
1 cup butter, melted
1/2 c. milk
1/2 tsp. vanilla
1 cup chopped pecans
1/2 c. flour

Combine potatoes, sugar, 1/4 cup brown sugar, salt, eggs, 1/2 cup butter, milk and vanilla. Place in buttered 2-quart casserole pan. Combine remaining butter, brown sugar, nuts and flour. Spoon over potatoes. Bake, covered, at 350 degrees for 30 minutes. Enjoy!

Frog-Eye Salad (acini de pepe)

Frog-eye Salad
This was one of the first "Utah" foods that I ever experienced and I fell in love!  I'm talking serious love!  It's always been a favorite.  It's not something that you make for dinner because it makes sooooooo much but it's perfect for a large gathering!  This makes the huge Tupperware Fix-N-Mix bowl full!! It sounds like work but is quite quick to prepare ahead (it tastes better the next day) and is always the hit at every family reunion!  There's a new way to do this.
Boil 3 quarts water and 1 Tbsp oil.  Add 1 box of Acine de Pepe (usually on the top shelf above the pastas.)  Drain 2 cans (1crushed and 1 tidbits) pineapple, saving the juice
In saucepan, add:
1 3/4 cup pineapple juice

3/4 cup sugar
1 tsp. flour
1/2 tsp. salt
2 eggs (I whip them up a bit first)

Boil and cook until thickened, stirring constantly.
Add 2 Tbsp. lemon juice.
Pour over cooked and drained pasta.  Fold gently.  Refrigerate overnight.  The next day, add:
2 cans drained mandarin oranges
the pineapple
1 large container of Cool Whip
2 cups marshmallows
maraschino cherries for color!
(Some people also add a cup of coconut flakes.)  Fold it all together, keep chilled until serving.  Dang!  Now, I want some!  Enjoy!