Tomato Sauce

Pork Tenderloin with Portuguese Sauce

Ingredients

1.5	lb.	pork tenderloins
		Balsamic vinegar
		Black pepper
1	cup	Madeira wine
3		cloves garlic, minced
12		Spanish onion, chopped
28	oz.	crushed tomatoes
12		large Spanish pimento stuffed olives
		A handful of chopped flat leaf parsley
4		anchovy filets
12		lemon

Directions:

Rub the tenderloins with a little balsamic vinegar and black pepper. Heat a pan to high. Sear the tenderloins for a few minutes on each side. Add the Madeira and reduce heat to medium. Loosely cover the pan with foil and let the pork cook for twelve to fifteen minutes.

In a second skillet or deep frying pan, heat garlic and anchovies in oil over medium flame until the anchovies melt away. Crack the olives with a whack of your hand against the flat of your knife, as if you were peeling garlic cloves. Add onions and olives to oil. Cook three or four minutes until onions are tender. Add tomatoes and a generous handful of parsley. Reduce heat and let simmer.

Remove pork from the pan and slice into medallions. If any pink remains in the loin, drop medallions back into pan juices for a minute before serving. Arrange medallions on a platter. Squeeze the juice of one half lemon over the meat, then cover with a generous amount of the sauce. Serves up to six with crusty bread.

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Baked Cod in Creole Sauce

Dinner will be on the table in no time with this quick and easy recipe.  Serve this saucy and flavorful fish with Zatarain’s® Yellow Rice, if desired.

Makes 6 servings.
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients

2 tablespoons butter
1 green bell pepper, cut into 1/2-inch strips
1 can  (14 1/2 ounces)  diced tomatoes
1/2 cup water
1/4 cup Zatarain’s® Shrimp Creole Base
1 1/2 pounds cod or pollock fillets
2 tablespoons Zatarain’s® Creole Mustard

Directions

1.  Preheat oven to 375°F.  Melt butter in large skillet on medium-high heat.  Add bell pepper; cook and stir 3 minutes or until tender.  Stir in tomatoes, water and Shrimp Creole Base; bring to boil.  Reduce heat to low; simmer 5 minutes.2.  Place fish in 13×9-inch baking dish.  Brush fish with Creole Mustard.  Spoon tomato mixture evenly over fish.

3.  Bake 15 minutes or until fish flakes easily with a fork.

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Italian Spaghetti Milanaise recipe

ingredients

600 g spaghetti
50 g butter
500 ml Tomato Sauce
250 g tomato concassee
75 g grated Parmesan cheese
salt and pepper
50 g cooked ham cut into julienne
50 g cooked tongue cut into julienne
50 g cooked button mushrooms cut into julienne

method

1. Place the spaghetti into plenty of simmering salted water and stir gently to prevent it sticking; cook for 8-10 minutes, then drain in a colander.

2. Melt the butter in a shallow pan, add the spaghetti and stir with a fork.

3. Mix in the Tomato Sauce and tomato concassee with a fork and season with salt and milled pepper.

4. Gently incorporate the julienne of ham, tongue and mushrooms and place in a serving dish.

5. Serve accompanied with a sauceboat of grated Parmesan cheese.

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Red mullet with Provençale sauce

This rosy-skinned Mediterranean fish is traditionally cooked with tomatoes and herbs. Black olives, peppers and vermouth add extra southern flavour. Try serving with a ribbon pasta such as linguine, or boiled new potatoes or rice.

ingredients

• 4 red mullet fillets, skin on, about 125 g (4½ oz) each
• Salt and black pepper
• 2 tablespoons olive oil
• For the sauce:
• 2 cloves garlic, crushed
• 1 small yellow pepper, chopped
• 1 shallot, finely chopped
• 2 tablespoons dry vermouth
• 1 tablespoon dried herbes de Provence or oregano
• 350 g (12 oz) plum tomatoes, skinned and roughly chopped
• 8 large stoned black olives, roughly chopped
• 2 tablespoons roughly chopped fresh flat-leaved parsley

preparation method

1. Lightly season the fish fillets and brush the flesh with a little of the oil.
2. To make the sauce, heat 1 tablespoon of the oil in a shallow pan and gently fry the garlic, pepper and shallot for about 8 minutes until they are softened.
3. Stir in the vermouth and cook until it is reduced by half. Add the dried herbs, tomatoes and salt and pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes. Near the end of the cooking, stir in the olives and parsley and adjust the seasoning.
4. Meanwhile, heat the remaining oil in a ridged, iron grill pan or a heavy-based nonstick frying pan and cook the fish fillets, skin side down, for 4 minutes. Turn them carefully and cook for a further 2-4 minutes until they are opaque and flake easily. Or you can grill the fillets in a lightly oiled grill pan under a high heat for about 4 minutes on each side.
5. Spoon the sauce onto four dinner plates, place a fillet on top of each, skin side up, and serve.

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Maccheroni Alla Napoletana (Macaroni in neapolitan sauce)

Ingredients	2 Pounds Beef — Cubed 6 Tablespoons Olive Oil 1 Medium Carrot — Chopped 2 Stalks Celery — Chopped 2 Medium Onion — Sliced 3 Cloves Garlic — Chopped Salt And Pepper — To Taste 2 Cups Dry White Wine 1 Can Tomato Paste 1 Pound Macaroni 1/4 Pound Mozzarella Cheese — Sliced 1 Bunch Basil — Chopped 2 Tablespoons Butter 2 Cups Beef Broth
Directions	Saute beef in oil until browned. Add carrot, celery, onions and garlic. Saute for 5 minutes. Add wine and reduce to half. Add tomato paste and broth. Cover and simmer for 1 hour. Season with salt and pepper. Cook macaroni as directed. Grease a baking dish with the butter. Add a layer of pasta, cover with sauce, add a layer of cheese and basil. Repeat ending in a layer of sauce. Bake at 400 degree for 15 minutes. Serve.
Serves	4

Hollandaise

Asparagus With Whipped Mayonnaise Sauce Recipe

Ingredients

1 3/4 cups asparagus
Whipped mayonnaise sauce (see recipe below).
Steam asparagus, or use canned plain asparagus.
Save asparagus juice and serve on the side.
Garnish sauce with chopped chives and 4 pickles.

Directions

Whipped Mayonnaise
8 ounces package fat-free cream cheese
1 hard-boiled egg yolk
1 tablespoon mustard
1 tablespoon vinegar
1 chopped shallot
Salt and pepper to taste
A handful chopped parsley
Wisk hard-boiled egg yolk until smooth.
Add cream cheese and other ingredients. Mix well. Slowly add the stiffly beaten egg white.
Blend until smooth and airy.

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Grand Aioli

Ingredients:

1 Pound small beets, preferably a mix of red and gold varieties
6 Small leeks
1 Dozen small turnips
1/2 Pound green filet beans (haricots vepts)
2 Medium artichokes, trimmed (see note)
1 Pound mixed small summer squashes such as green and gold pattypan, golden zucchini and green ronde de nice (round zucchini)
1 Pound fingerling potatoes or other waxy new potatoes
3 Large eggs

For the aioli:

3 Large cloves garlic
Salt
Yolks from 3 large eggs
1 Cup olive oil
1/2 Cup extra virgin olive oil
Fresh lemon juice
2 Large tomatoes, preferably 1 red and 1 gold, in thick wedges
Niçoise olives, for garnish

A platter of colorful boiled vegetables with aioli (garlic mayonnaise) is always appetizing to me, but when the vegetables come from the summer farmers’ market, the presentation can be captivating. The recipe below is just a guide: your platter should vary with what you find at your market. Aim for a variety of colors and shapes, and take advantage of unusual varieties some growers may have, such as golden beets and fingerling potatoes. A grand aioli is an opportunity to show off the summer market’s best, served with crusty bread, white wine and golden garlicky mayonnaise. Offer the dramatic still life as a first course; to make it a main course, add some boiled shrimp or poached salmon to the composition, or set out a separate platter of rosemary-scented grilled lamb. The stainless steel artichoke stands I refer to in the recipe can be ordered from Spanek, Inc.Preheat oven to 375°F. If beet greens are attached, remove all but 1/2 inch of the stems (so as not to pierce the beet) and reserve for another use. Put beets in a baking dish with 1/4 cup water. Cover tightly and bake until a small knife slips in easily, about 45 minutes. Cool slightly, then peel. Keep red beets separate from yellow beets to preserve their colors.

Trim the leeks, removing the hairy roots without cutting into the base. Slit each leek partway, then wash under cold running water to remove dirt that may be trapped between the layers. If the turnips are small and thin skinned, there is no need to peel them; if they are not small, peel them. Trim the filet beans. Trim the artichokes (see note at bottom).

Bring 2 large pots of salted water to a boil. (Using 2 pots saves time.) Use these pots to boil the leeks, squashes, turnips, potatoes and filet beans. Boil each vegetable separately, removing it to a dish towel to drain as soon as it is just done. (Remember that they will continue to cook as they cool.) You do not have to change the water between vegetables; just lift each vegetable out with tongs or a slotted spoon and reuse the boiling water.

Cook the artichokes in a separate pot. I prefer to steam them upside down on artichoke stands over a small amount of boiling salted water, but you can also boil them in a large amount of salted water. Cook until the bottom is easily pierced with a knife. Drain upside down on a dish towel. When cool, quarter and scrape out the hairy choke.

Put eggs in a small saucepan with cold water to cover by 1 inch. Bring to a boil and remove from heat. Let stand 8 minutes, then drain and run under cold water until cool. Peel eggs. Set aside.

To make the aioli: In a mortar, pound garlic to a paste with a large pinch of salt. In a bowl, whisk egg yolks well, then begin adding oil drop by drop, whisking constantly, as for mayonnaise. When sauce thickens and clearly forms an emulsion, you can add the oil faster. When you have whisked in all the oil, whisk in the garlic. Season to taste with salt and lemon juice.

To serve, cut the beets and turnips in halves, quarters or thick wedges, depending on size. Cut round zucchini in wedges, long zucchini in thick rounds. Cut each leek in half lengthwise. Cut potatoes in halves or in large chunks. Quarter eggs. Arrange all the cooked vegetables, including artichokes and beans, the tomatoes and the eggs attractively on a serving platter. Scatter olives over all. Serve with aioli.

Note: To trim artichokes, fill a medium bowl with cold water and add the juice of 1/2 lemon. Cut off and discard all but 1 inch of the artichoke stem. Rub the cut end of the stem with a cut lemon. Peel back and discard the tiny tough leaves around the base. With a serated knife, cut across the top of the artichoke to remove the top quarter or third. Rub cut surface with cut lemon. With scissors, snip across each exposed outer leaf to remove the pointed tip. As each artichoke is trimmed, drop it into lemon water to prevent browning until you are ready to cook them.

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Chilled Salmon With Herb Mayonnaise

This lovely dish — pale pink salmon dressed with a light green sauce on crisp greens — can be served warm or at room temperature. The easy sauce uses prepared mayonnaise and lots of fresh herbs. Caterer David Dahan loves basil as the predominant herb in the sauce, but you can use more of whichever one you like best.

The salmon can be made a day in advance.

6 servings

Ingredients:

For the salmon

• 1 cup olive oil, plus additional for cooking
• 3 tablespoons minced basil leaves
• 2 tablespoons balsamic vinegar
• Salt
• Freshly ground black pepper
• 8 salmon fillets (about 4 ounces each)

For the herb mayonnaise

• 1/2 cup coarsely chopped basil leaves
• 1/4 cup coarsely chopped chervil or dill
• 1/4 cup coarsely chopped tarragon
• 1/2 medium shallot, coarsely chopped
• Juice from 1/2 large lemon
• 3 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 1 cup homemade or store-bought low-fat mayonnaise
• Lettuce leaves or baby spinach or red radishes, for garnish
• Minced chives, for garnish

Directions:

For the salmon: In a baking dish large enough to hold all the salmon fillets, combine 1 cup of the oil, then the basil, balsamic vinegar and salt and pepper to taste. Add the salmon and turn to coat evenly with marinade. Cover with plastic wrap and refrigerate for at least 30 minutes or up to several hours.

Preheat the oven to 350 degrees. Have ready a large, ovenproof baking dish.

In a large, heavy skillet over medium-high heat, heat 2 tablespoons of oil. Sear the marinated salmon fillets for 1 minute per side, working in batches, then transfer to the baking dish. When all the fillets have been seared, bake them for about 10 minutes (for salmon with the center still translucent, bake for slightly less than 10 minutes). If serving chilled, let cool, then cover with plastic wrap and refrigerate.

For the herb mayonnaise: In a food processor or blender, combine the herbs, shallot, lemon juice, oil and salt and pepper to taste; process for 1 minute. Add the mayonnaise and blend well. Taste and adjust seasoning as needed. If the sauce is too thick, add small increments of oil and blend just to combine. Cover with plastic wrap and refrigerate.

To serve, arrange lettuce greens or baby spinach and sliced radishes on large platter. Place salmon on greens, drizzle with herb sauce and garnish with minced chives. Serve with additional sauce on the side.

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Salmon Cakes With Chili Mayonnaise Sauce

Ingredients

• 14 3/4 ounces canned pink salmon, with Juices
• 2/3 cup cracker crumb
• 2 eggs, beaten
• 1/4 cup celery, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons dill pickles, finely chopped or 1 tablespoon capers, finely chopped
• 1/4 cup half-and-half or milk
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1/2 teaspoon sriracha sauce (hot chili sauce, found in Asian Section of market, clear plastic bottle with a rooster on front)

Directions

1. 1

   For the cakes:.

2. 2

   Place entire contents of salmon can into a bowl and break apart large pieces.

3. 3

   Place aprox 3/4 sleeve of saltines in a baggie and roll them into crumbs with rolling pin, add to salmon.

4. 4

   Add remaining ingredients, eggs through milk and mix.

5. 5

   Cover and place in fridge for one hour (this helps firm up the mix.) Or just shape into patties.

6. 6

   For the sauce, mix all sauce ingredients and set aside.

7. 7

   Heat Canola oil in a 12″ skillet, add cakes. Cook 5 minutes, or until very firm,.

8. 8

   on each side over medium heat.

9. 9

   Remove cakes to platter, and drizzle sauce over cakes in an attractive design. Sauce can also be passed.

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Salmon Croquettes With Remoulade Sauce Recipe

Ingredients

2 tablespoons butter
1/2 medium-size red bell pepper, diced
4 green onions, thinly sliced
About 3 cups canned salmon, drained, flaked
1 cup soft breadcrumbs (fresh, make my own)
1 large egg, lightly beaten
2 tablespoons mayonnaise *
1 tablespoon Creole mustard
2 teaspoons Creole seasoning
1/4 cup vegetable oil
*NOTE: Can add a little more mayonnaise for binder if you have to
REMOULADE SAUCE
1 cup mayonnaise
3 green onions, sliced
2 tablespoons Creole mustard
2 garlic cloves, pressed
1 tablespoon chopped fresh parsley
1/4 teaspoon ground red pepper
Serve on side of croquette, or dollop on top

Directions

In large skilllet, melt butter
Add bell pepper, green onions, saute until tender
In large bowl mix bell pepper mixture with salmon, and next 5 ingredients
Shape into patties, about 8 ??
Fry 4 patties in about 2 tablespoons hot oil over medium heat, about 3 minutes on each side until golden brown
Repeat with 2 more tablespoons oil and other patties
REMOULADE SAUCE
In large bowl, stir together all ingredients
Garnish with sliced green onions, if desired
This makes about 1-1/4 cups

Mexican

This chicken avocado soup is the perfect spring time soup. A lightly flavored chicken broth with chunks of avocado, tomato and onion. Shredded chicken adds a hearty texture to this chicken soup that is easily made in one pot.

Serves 4-6

Prep Time: 15 minutes

Cook Time: 1 hours, 15 minutes

Ingredients:

• 3 chicken breasts, boneless, skinless
• 2 avocado
• 3 tomatoes
• 1 small onion, chopped
• 1/4 cup cilantro leaves
• 1 tablespoon oregano
• 3 cloves of garlic, peeled, chopped
• salt to taste
• 1 tablespoon oil
• 6 cups chicken broth

Preparation:

Heat the oil in a large saucepan and saute the onions and garlic for 1 minute. Carefully add in the broth, oregano and the chicken. Bring to a boil and then turn down to a simmer for 1 hour. Remove the chicken from the pot and use 2 forks to shred the chicken. Place shredded chicken back in pot. Chop up the cilantro, tomato and avocado and add to soup. Let the soup sit for 10 mintues before serving.

This creamy pumpkin soup will warm you up and fill you up. Chorizo and onion adds texture and the subtle pumpkin flavor melds with the broth to provide you with an unforgettable taste.

Prep Time: 15 minutes

Cook Time: 1 hours,

Ingredients:

• 5 cups chicken stock or broth
• 3 cups pumpkin puree
• 3/4 cup heavy cream
• 1 lb chorizo cooked and coarsely chopped
• 2 tablespoons oregano
• 1/2 teaspoon cumin
• 5 cloves of garlic, peeled and finely chopped
• 2 potatoes, peeled and diced into 1/2 inch cubes
• 1/2 cup cilantro, chopped
• 1/2 cup and 1/3 cup onion chopped
• 1 tablespoon oil

Preparation:

Heat the oil in a large pot. Saute the 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, chorizo and potatoes. Stir in the oregano and cumin. Bring to a boil and then turn down to a simmer. Simmer for about 45 minutes or until potatoes are tender. Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately topped with a tablespoon each of cilantro and onion.

Arroz Con Leche – Mexican Rice Pudding

A thick and creamy rice pudding dessert with the added texture and flavor of raisins and cinnamon.

Ingredients:

• 3 cups whole milk
• 1 1/4 cup water
• 1 cup rice, short or medium grain
• 2 cinnamon sticks
• 1/4 teaspoon salt
• 1 14 oz can sweetened condensed milk
• 1/2 cup raisins, soaked in warm water to soften
• 2 teaspoons vanilla
• butter for topping *optional

Preparation:

Bring whole milk and water to a slow simmer in a large pot, over medium/low heat. Stir in rice, add in cinnamon sticks and barely simmer, uncovered, until rice is softened which should be about 20-30 minutes. Stir occasionally. When rice is soft, remove cinnamon sticks and stir in condensed milk, vanilla, salt and raisins. Return to a slight simmer and cook for an additional 10-15 minutes or until most of the liquid is absorbed and rice has a pudding-like consistency. Serve hot, topped with a sprinkle of cinnamon or butter.

Capirotada

This dessert is full of texture and flavor. Topped with whipped cream, it is absolutley decadent and rich with flavors of pecans and brown sugar.

Ingredients:

• 6 cups stale Mexican bread cut into large chunks
• 1/4 cup butter
• 1 1/4 cup water
• 3 cones of piloncillo (or 2 cups brown sugar)
• 1 cinnamon stick
• 1 teaspoon anise seeds
• 2/3 cup pecans, chopped
• 1 cup raisins soaked in warm water to soften
• 2 large, or 3 small apples, peeled, cored and chopped
• 1/2 cup queso fresco crumbled
• 1 tablespoon orange zest
• 1 teaspoon lemon zest
• 1/2 teaspoon cloves
• 1 teaspoon cinnamon
• 4 egg yolks
• 4 cups milk
• 1 pinch salt
• 1/4 cup sherry

Preparation:

Melt the butter over medium heat in a large saute pan. Fry the bread pieces until golden.

In a small saucepan, combine water, anise seeds, piloncillo and cinnamon stick. Boil gently until the liquid becomes syrupy, about 6 minutes.

In a large bowl, combine apples, pecans, raisins, zest and cheese. Sprinkle cloves and cinnamon over the top of the fruit mixture and toss to incorporate. Add in bread and carefully fold all ingredients together.

Pour half of the bread mixture into a large, buttered baking dish and pour half of the syrup over it. Add the remaining bread mixture and the remaining syrup.

Bake for 35 minutes in an oven pre-heated to 350 degrees.

Beat egg yoks until foamy and smooth. Add in milk, salt and 1/4 cup sherry. Combine until smooth. Pour over partially cooked bread and bake for another 35 minutes or until top is golden.

Side Dishes

esquites

This simple and delicious Esquites recipe (corn dish) is very popular in Mexico and is often sold by street vendors. Make some Esquites at home as a delicious pairing for your favorite Mexican main dish.

This Esquites Recipe serves 6 as a side dish

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 4 ears of fresh corn
• 1/4 cup of water
• 1/4 cup fresh butter
• 1 teaspoon salt

Preparation:

Remove the husks from the ears of corn, as well as pulling off the excess strings. Using a sharp knife, slice the kernels off the cob by cutting a bit off the end of the cob so you can stand it upright. Then slide your knife down the cob on each side to remove the kernels. Add the corn and water to a large pot or frying pan with high sides. Cook the corn over medium heat until there is no water left and the corn has softened. Add the butter and salt and gently fry the corn for 2-3 minutes to soften it further. Serve immediately.

Arroz Con Frijoles Negro – Black Beans & Rice

A wonderful blend of two mild flavors, this southern Mexican side dish is a great addition to any main dish. This recipe serves 6.

Ingredients:

• 2 cups black beans, cooked and strained, still warm
• 2 1/2 cups white rice, freshly cooked, still warm
• 1/2 cup onion, finely chopped
• 1/2 cup cilantro, finely chopped
• 1/2 jalapeno, seeded, diced (optional for heat)
• salt to taste

Preparation:

Add all ingredients to a large mixing bowl. Fold together carefully as to not smash the black beans to much. The rice will color a little bit due to the dark color of the beans. When all ingredients are combined, serve immediately.

Salads & Dressings

Taco Salad

A salad with a crunchy texture and authentic flavors that is filling enough for a main course.

Prep Time: 15 minutes

Ingredients:

• 2 cups romaine lettuce, shredded
• 1/4 cup tomato, seeded and diced
• 1/2 cup seasoned ground beef
• 1/4 cup cheddar
• 2 green onions, diced
• 1 tablespoon oil
• 1 teaspoon lemon juice
• pinch of salt

Preparation:

In a large bowl combine oil, juice and salt. Add in lettuce and toss to coat. Sprinkle crumbled tortilla strips on lettuce then top with ground beef, cheddar, tomatoes and onions. A sprinkle of crumbled cotija cheese rounds out this delicious salad. Top with Ranchero Ranch or your favorite salad dressing for more flavor.

Ensalada Fresca

This hearty, refreshing salad makes a great main course or a side dish. Perfect for warm summer evenings.

Prep Time: 10 minutes

Ingredients:

• 3 cups shredded lettuce
• 1 can black beans, drained (or two cups seasoned, boiled black beans)
• 3/4 cup tomatoes, seeded and diced
• 1/2 cup green onion, diced
• 1/8 cup cilantro, stemmed and chopped
• 1/2 cup black corn tortilla chips, crushed (regular tortilla chips will also work)
• 1/3 cup guacamole
• 1/3 cup sour cream
• 1 pinch cumin
• 1/2 teaspoon serrano chile, chopped

Preparation:

Toss lettuce, beans, tomatoes, cilantro, onion and chips in a bowl. Blend guacamole, sour cream and cumin. Pour over salad, toss to coat. Serve immediately.

Main Dishes

Mexican Meatloaf

Why have regular meat loaf when you can have this tasty alternative?

Prep Time: 15 minutes

Cook Time: 1 hours, 00 minutes

Ingredients:

• 1 1/2 lbs ground beef
• 1 cup tortilla strips, finely crumbled
• 1 large egg
• taco seasoning (see recipe for seasoning for ground beef)
• 1/2 of a fresh jalapeno, seeded and diced
• 1/4 of an onion, chopped
• 1/2 teaspoon garlic salt
• 1/4 cup either taco sauce or chile sauce
• 1/4 cup crumbled cotija cheese

Preparation:

Combine beef, tortilla strips, egg, seasoning, jalapeno, onion and garlic salt. Form a loaf and place in a baking dish. Bake at 350 degrees for about 1 hour or until internal temperature reaches 170 degrees. When fully cooked, remove from baking dish and let cool for 10 minutes. Brush taco or chile sauce over it and sprinkle cotija cheese on top.

Mexican Quiche

Perfect for a main dish or even for breakfast. This quiche can be sliced and individually frozen. Simply heat in the microwave for a quick meal on the go.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 6 eggs
• 1 cup half and half
• 3/4 cup crema (or sour cream)
• 1/4 cup bell pepper, chopped
• 1/4 cup tomato, chopped
• 1 tablespoon cilantro, chopped
• 1/4 cup green onion
• 1/4 teaspoon salt
• 1/4 teaspoon cumin
• pre-baked pie shell or 6 warmed corn tortillas pressed into pie dish

Preparation:

If using the corn tortillas, brush with oil and pre-bake in a 400 degree oven until lightly browned.

Beat eggs until smooth. Whisk in half and half and crema. Then blend in cumin and salt.

Toss tomato, onion, cilantro and bell pepper and sprinkle on top of pie crust or tortillas. Pour egg mixture over that and bake for 45 minutes, or until toothpick comes out clean.

Chinese

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Ingredients

• Jasmine rice or short grain white rice, 1 to 1 1/2 cups, prepared to package directions
• 2 cups beef broth or stock, paper container or canned
• 2 tablespoons wok or clear oil, 1 turn of the pan
• 1 1/2 pounds beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced
• 2 green bell peppers, seeded and diced into 1-inch pieces
• 1 medium onion, diced
• 1/2 cup dry cooking sherry
• 2 tablespoons dark soy sauce, eyeball the amount (recommended: Tamari)
• 2 tablespoons cornstarch
• 1 teaspoon Chinese five-spice powder, found on Asian foods aisle of market
• Cracked black pepper
• 3 scallions, thinly sliced on an angle, for garnish
• 1/2 cup smoked whole almonds, available on snack aisle, for garnish

Directions

Boil water for rice and prepare to package directions.

Place beef broth in a small pot over low heat to warm the liquid.

Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.

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Ingredients

• Salt
• 1 pound whole-wheat spaghetti
• 1 pound ground pork or chicken
• 1 egg
• 2 cups puffed rice cereal
• Black pepper
• 1 teaspoon Chinese five-spice powder, 1/3 palm full
• 8 scallions, 2 finely chopped, 6 cut into 2-inch lengths
• 2 tablespoons plus 1/3 cup tamari dark soy, divided
• 4 tablespoons vegetable oil, divided
• 2 cups snow peas, thinly sliced on an angle
• 1 red bell pepper, very thinly sliced
• 2 inches ginger root, grated
• 4 cloves garlic, grated
• 1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped
• 1 tablespoon toasted sesame oil, available on Asian foods aisle of market
• 3 tablespoons toasted sesame seeds, available on Asian foods aisle of market

Directions

Preheat oven to 375 degrees F.

Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.

Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.

Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.

When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.

Braised Spareribs
Chinese Recipe

Ingredients

8 spareribs	5 tbsp sugar
2 mushrooms	little scallion and ginger
1 bamboo shoot	1 five-spiced bag
3 tbsp salt	1 cup oil
3 tbsp soy sauce	1 cup stock

Cooking Methods

Deep-fry spareribs till cooked.

Put a pot over medium fire and add broth, salt, soy sauce, sugar, scallion, ginger, five-spiced bag and spareribs. Cook and bring to boil. Skim off the foam on the surface. Simmer for about an hour till bone fall off

Take spareribs out and place in a dish. Drop mushrooms and bamboo shoot in the wok. When the juice is reduced, pour it over the spareribs and serve.

Shredded Port With Garlic Sauce
Chinese Recipe

Ingredients

1 piece lean port	2 tbsp. soaked hot pepper
1 piece bamboo shoot	some salt
a small amount of fungus	2 tbsp. soy bean paste
3 tbsp. soy sauce	1 cup oil
3 tbsp. vinegar	some stock
5 tbsp.sugar	some scallions, gingers and garlics
1 bowl cornstarch-water

Cooking Methods

Cut pork, bamboo shoot and fungi into shreds, and scallions, gingers and garlic into minces. Chop hot pepper and soy bean paste into small pieces.

Mix port shreds well with salt, soy sauce and cornstarch-water.

Blend a syrup with soy sauce,vinegar, cornstartch-water, scallion, ginger, garlic and stock.

Heat oil in a wok, put pork shreds in and stir evenly. Add hot peppers and soy bean paste when shreds become apart. Stir-fry till turning color and fragrant. Then add the other ingredients, stir-fry and put the juice into it. When the juice comes to boil, stir-fry for a while and serve.

(Source: Chinese Home-style Cooking by Li Yin)

Quick-fried Mutton with Scallions
Chinese Recipe

Ingredients

1 dish mutton slivers	2 scallions
1 tbsp. soy sauce	some oil
some salt	2 tbsp. sesame oil
some sugar	1 tbsp. vinegar

Cooking Methods

Mix mutton slivers well with soy sauce, salt, and sesame oil. Wash scallions clean and cut them into bite-size pieces.

Heat oil in a wok and drop mutton in and quick-stir for a few seconds. Add scallions and condiments and quickly stir-fry till mutton slivers become white. Sprinkle vinegar and sesame oil and serve.

Fried Mutton
Chinese Recipe

Ingredients

1 dish thick mutton slivers	some salt
1 egg	1 tbsp. cumin
1 tbsp. ground pepper	1 tbsp. paprika
1 bowl cornstarch-water	1 cup oil

Cooking Methods

Mix mutton slivers well with cornstarch-water and egg mixture.

Heat oil in a wok till very hot, then drop the well-mixed slivers in. Stir-fry and separate them with chopsticks. Empty slivers into a strainer and preserve the oil in the wok.

Put slivers again into the wok and stir again with ground pepper and paprika, salt and cumin. Empty them into a dish and serve.

Fried Live Fish in Pepper Sauce
Chinese Recipe

Ingredients

2 slivers of live fish meat	1 dish pepper sauce
1 bowl corn flour	2 cups oil
some minced scallions and gingers	1 lettuce
some salt

Cooking Methods

Slash slices of fish by making shallow parallel cuts on the surface. Marinade them with scallion, ginger and salt.

Put oil in a wok. Dip fish in corn flour and then deep-fry in the wok till crisp. Take them out and place on the top of the lettuce in a dish. Sprinkle pepper sauce and serve.

Curry Beef
Chinese Recipe

Ingredients

1 piece beef	some scallion and gingers slices
1 onion	1 tbsp. salt
1 carrot	1 five-spiced bag
1 bag curry powder	some oil
1 bowl cornstarch-water	2 cups stock
5 tbsp.sugar	some sesame oil

Cooking Methods

Cut beef into chunks and put them into a pot with boiling water. Stew to get rid of the off-odor of blood and take them out. Wash and clean the carrot and onion and cut them into chunks.

Heat oil in a wok. Add curry powder and stir-fry till aromatic. Add stock, five-spice bag, onions, gingers and other condiments. Simmer for about three hours, take spiced bag out and put in onions till cooked. Then pour cornstarch-water for thickening, sprinkle sesame oil and serve.

(Source: Chinese Home-style Cooking by Li Yin)

Beef in Oyster Sauce
Chinese Recipe

Ingredients

1 piece beef fillet	some oyster sauce
1 egg	1 bowl cornstarch-water
some soda	some soy sauce
some sugar	5 mushrooms
some salt	some coriander
some oil	some minced scallions, gingers and garlics

Cooking Methods

Chop beef into shreds and add egg, soda, soy sauce and cornstarch-water to blend a batter. Let the batter expand for half an hour.

Put beef and mushroom shreds in a wok over a high fire. Deep-fry till cooked.

Heat oil and put in minced scallions, gingers and garlics, oyster sauce and sugar. Mix them well into a juice.

Pour beef shreds into the juice. Simmer over a low fire for five minutes. Then sprinkle minced corianders and sesame oil and serve.

(Source: Chinese Home-Style Cooking by Li Yin)

Braised Tendon with Scallions
Chinese Recipe

Ingredients

1 dish water-soaked beef tendon	1 bowl cornstarch-water
1 scallion	some salt
3 tbsp soy sauce	some ginger slices
some sugar	some stock
2 aniseeds	some oil

Cooking Methods

Cut tendon and scallion into sections.

Put oil in a wok and add scallion sections. Deep-fry till golden yellow. Take them out and place in a bowl.

Put oil in the wok and add part of the scallions, oil, aniseeds and gingers. Stir-fry till aromatic. Add stock and salt and bring to boil. Take condiments out. Put in the tendon and deep-fried scallion sections and soy sauce. Simmer over a low fire to absorb flavor and then turn to a high fire to reduce the juice. Put in sugar for coloring and cornstarch-water to thicken. Sprinkle sesame oil and serve.

(Source: Chinese Home-Style Cooking by Li Yin)

Forced Pine Kernel and Minced Chicken Meat in Lettuce
Chinese Recipe

Ingredients

2 chicken breast slivers	1 dish pine kernels
1 bag sweet fermented flour paste	1 bowl cornstarch-water
1 tbsp. gingered water	1 tbsp. sesame oil
some sugar	1 cup oil
1 egg white	some salt
1 lettuce

Cooking Methods

Cut chicken breast slivers into minces and cure well with salt, sesame oil, egg white and cornstarch-water. Drop them into a half-heated wok. Stir-fry and break them apart with chopsticks till cooked.

Deep-fry pine kernels till golden yellow and take out.

Heat oil again and put in sweet fermented flour paste. Stir-fry till aromatic. Then sprinkle gingered water, cornstarch-water, chicken minces and pine kernels. Stir-fry them evenly and sprinkle some sesame oil. Remove and place into the quick-boiled lettuce bag and put in the center of a dish and serve.

Chicken Dices with Red and Green Peppers
Chinese Recipe

Ingredients

2 chicken breast slivers	some vinegar
2 red and green peppers	1 bowl cornstarch water
1 tbsp. soy sauce	some sliced scallions, gingers and garlics
some salt	some stock
1 tbsp. sugar

Cooking Methods

Cut chicken breast meat and green and red peppers into dices.

Mix chicken dices well with salt and cornstarch-water.

Heat oil in wok over a medium fire. Drop in the dices and separate them with chopsticks. Put in green and red pepper dices, quick-fry thoroughly, then empty into a strainer.

Drop chicken and pepper dices in the wok again. Add various condiments and cornstarch to thicken. Stir-fry evenly and sprinkle sesame oil and server.

(Source: Chinese Home-Style Cooking by Li Yin)

Five-Colored Chicken Shreds
Chinese Recipe

Ingredients

2 chicken breast slivers	1 egg white
1 carrot	1 bowl dry cornstarch
1 green pepper	some vinegar
1 dish water-soaked fungus	1 cup oil
1 dish bean sprouts	some minced scallions and gingers
2 tbsp. salt	some stock
some ground pepper

Cooking Methods

Cut chicken breast slivers into shreds. Mix them well with egg white, salt and cornstarch-water.

Wash carrot, green pepper and fungus separately and cut them into slices. Clean bean sprouts, nip their two ends and set them aside in a dish.

Blend stock and salt evenly in a small bowl.

Heat oil in a wok and put chicken mean shreds in when oil becomes war. Separate the shreds with chopsticks, add vegetables and stir-fry slipperly till cooked.

Heat remaining oil in the wok. Put in scallion and ginger shreds. Then pour the chicken shreds and juice into the wok, stir-fry quickly for a few seconds and sprinkle vinegar and serve.

(Source: Chinese Home-Style Cooking by Li Yin)

Steamed Chicken with Mushrooms
Chinese Recipe

Ingredients

2 pieces chicken leg meat	1 can mushroom
3 tbsp. sugar	1 tbsp. salt
2 tbsp. soy sauce	1 bowl cornstarch-water
some minced scallion and ginger slivers	some oil

Cooking Methods

Chop chicken meat into squares. Mix well with scallions, gingers and other condiments and cornstarch-water. Add mushrooms and stir well with hand. Steam in a steamer for half an hour till cooked and take out.

Discard scallion and ginger slices and put the food in a dish and serve.

(Source: Chinese Home-Style Cooking by Li Yin)

Braised Chick with Chestnuts
Chinese Recipe

Ingredients

1 chick	some sugar
1 dish chestnuts	1 cup oil
1 cup stock	1 bowl cornstarch-water
2 tbsp soy sauce	some scallions and gingers

Cooking Methods

Peel chestnuts and place them in a saucepanful of water. Bring to boil and set aside for use.

Chop chick into chunks and quick-boil in oil.

Stir-fry scallions and gingers till aromatic. Add stock and spices. Put in chick chunks and simmer over a low fire. Then add chestnuts and stew till done. Add constarch-water to thicken and cook to reduce the juice. Then sprinkle sesame oil and serve.

(Source: Chinese Home-Style Cooking by Li Yin)

Braised Duck Strips
Chinese Recipe

Ingredients

2 cooked duck breast slivers	some sugar
1 salted cabbage	1 green sprout
2 tbsp scallion-ginger water	1 bowl corn flour
1 tbsp salt	1 tbsp sugar some stock

Cooking Methods

Chop duck into strips and marinade well with salt and scallion-ginger water.

Cut salted cabbage into sections and soak them in hot water to get rid of salty smell. Put them in wok and pour scallion-ginger water into it together with sugar and stock. Simmer till boiling.

Coat duck strips with corn flour and drop them into the wok with hot oil. Deep-fry till golden in color and take out. Add salted cabbage and deep-fry till cooked. Then empty them into a strainer. Add green garlic, stir-fry and serve.

Mango pudding is a popular dim sum dessert. Stephen Wong writes: “This simple dessert captures the glorious flavor of mango like no other. Its texture is silky rich, and its flavor, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat.”

Prep Time: 15 minutes

Cook Time: 3 hours, 00 minutes

Ingredients:

• 2 envelopes (1 tablespoon) unflavored gelatin
• 3/4 cup (175 mL) sugar
• 1 cup (250 mL) hot water
• 3 cups (750 mL) pureed fresh mangoes
• 1 cup (250 mL) 2 percent evaporated milk
• 8 ice cubes
• lime wedges, optional
• fresh mango slices for garnish, optional

Preparation:

Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
Pour mixture into jelly mould and chill until set, at least 3 hours.  To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.

Each serving includes:  Calories 208, 49 g Carbohydrates, 5 g Protein, 1 g Fat, trace Saturated Fat, 3 mg Cholesterol, 4 g Fibre, 42 mg Sodium, 345 mg Potassium. An excellent source of vitamin A and vitamin C. A good source of fibre and vitamin E.
This is a sample recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books in the Heart and Stroke Foundation’s Heart Smart Library. Recipe reprinted with permission from Douglas & McIntyre.

The secret of this recipe for Chinese sponge cake lies in the fact it is steamed, which makes it very moist. Traditionally the sponge cake is eaten plain, but you can also serve it with strawberries or other fresh fruit for a light dessert.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

• 1 cup sifted cake flour (note: not 1 cup cake flour, sifted)
• 1 tsp baking powder
• 1/4 tsp salt
• 5 eggs
• 1/2 teaspoon cream of tartar
• 3/4 cup sugar
• 1 tsp almond extract

Preparation:

Line an 8 X 8 or 9 X 9 inch cake pan with parchment paper. Prepare a wok for steaming.

Place the flour in a medium bowl. Stir in the baking powder and salt and set aside.

Separate the egg yolks and the egg whites. In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for another minute (don’t let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract. Gradually add the flour mixture to the egg mixture, stirring. Mix thoroughly, but do not beat.

Pour the batter into the cake pan. Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 20 – 25 minutes or until a toothpick comes out clean. Cool the cake on a rack. Invert onto a plate and remove the parchment paper. Invert onto another plate so that the cake is right side up. Cut into squares.

Sponge Cake Recipe Copyright 2003 by Rhonda Parkinson. All rights reserved.

Batter-covered bananas are deep-fried and coated in a syrupy glaze For richer flavor, deep-fry the bananas a second time at 325 degrees F. before dipping in the sugar syrup. This recipe can also be used to make candied apples – use 4 medium apples.
More Chinese Dessert Recipes

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 5 bananas, firm and not overripe
• 4 cups oil for deep-frying, or as needed
• 1 egg, lightly beaten
• 3/4 cup water
• 1 cup all-purpose flour
• 2 tablespoons oil
• 1 1/2 cups granulated sugar
• 3 – 6 tablespoons white sesame seeds, according to taste*

Preparation:

Preparing and Deep-frying the bananas:
1. Cut the bananas into 1 1/2 inch lengths (about 5 pieces per banana).
2. Combine the egg and the water, and then stir into the flour to make a batter.
3. Heat the oil for deep-frying to 365 degrees Fahrenheit. Use a fork to dip each banana slice into the batter, roll it around and coat it with the batter. (If needed, push the banana off the fork with your finger, then use the fork to push the banana around in the batter to recoat it. Respear it with the fork).
4. Carefully add a few slices of battered banana into the hot oil. Deep-fry, until they are golden brown and the batter is crispy (about 3 minutes). Remove the banana slices with a slotted spoon and drain on paper towels.

Caramelizing the bananas:
Note: Since the caramelized sugar starts hardening and becomes difficult to work with quite quickly, it’s easiest to caramelize half the bananas at a time:
1. Fill 2 bowls with ice cold water and several ice cubes, and place in the freezer while preparing the sugar syrup.
2. Heat 1 tablespoon oil on low-medium heat, then add 3/4 cup sugar, stirring constantly until it turns a golden brown (about 5 minutes). Be careful not to burn the sugar. Remove the wok from the heat and stir in half the sesame seeds. Set out the ice bath.
3. Working quickly, use a fork to place a banana slice in the sugar syrup mixture and turn to coat it in the syrup. Place the banana in the ice water for several seconds, until the sugar coating has hardened. Place the banana on a sheet of wax paper. Continue with the remainder of the banana slices. If the syrup starts to cool and harden, heat again on low heat, stirring constantly, until it is liquid.
4. Caramelize the second half of the bananas, repeating steps 2 and 3 and using the second ice bath.
*If you like, feel free to use black sesame seeds, which are thought to help prevent hair from graying.

Egg drop soup is a generic name for soups where eggs are added to soups to create flowers.

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The chinese name for egg drop soup is actually egg flower soup.

I wonder why it is more popularly known as egg drop soup. Anyone know?

Egg drop soup is one of the quickest chinese soups one can make.

It is also one of the easiest especially if you are already good at making the egg drop.

It is very suitable for busy working people who have very little time to cook but still want a healthy nutritious and visually pleasing soup for dinner.

Egg flower woes

source: framboise at flickr

The most common complaint I heard about the egg drop soup is rubbery egg flowers.

Egg flowers are rubbery because they are overcooked. To prevent overcooking, turn off the heat right after dropping the eggs or remove the soup from heat before dropping the egg.

Do not worry about under-cooking the eggs. They cook fairly quickly. By the time you serve the soup, they will be just nice.

The second most common complaint is clumpy egg flowers instead of light fluffy strands.

Actually, there is no right or wrong about the size of the egg flowers. Some like it big and some like it small. Personal preference reigns unless you are entertaining.

Having said that, the type of egg drop soup you are making will make the difference. A Cantonese-style egg drop soup will usually have the delicate silky strands.

Big flowers
For big egg flowers, crack and drop eggs into vigorously boiling soup liquid and let cook for about 30 seconds. You can keep the egg yolks intact or burst them with chopsticks.

With this method, you get big flowers with soft boiled yolks and fluffy egg whites. To prevent overcooking, “perform” the egg drop right before serving.

Small flowers
For small egg flowers, crack the eggs in a bowl and beat to combine the egg yolks and egg whites. Stream the eggs into the soup liquid after removing from heat.

Do not be too concerned that you must maintain a steady stream.

Experienced Chinese cooks use a pair of chopsticks to create a thin stream of egg to add to the soup. You can use a spoon to stream the beaten egg.

Try adding 2 to 3 spoonful and then stir them to break up any clumps. Whether you like big flowers or small flowers, the eggs should be the last item to be added to prevent overcooking.

Cholesterol

Some people are concerned about the cholesterol in eggs, it is okay to remove the yolks and just use the egg whites, especially for thickened soups.

Egg whites should not be beaten too vigorously. Just beat to separate any parts that are thick.

Clear or thickened

Egg drop soups can be either clear or thickened soups. Different regions in China have their preferences. As mentioned before, thickened soups usually come with small egg flowers.

Soup base

I fear I am sounding like a broken record. But I have to say it again. Do not use plain water to make egg drop soups. Always use a soup stock either homemade or store-bought.

Common ingredients

It is fine to have egg drop soup with only egg and chopped spring onions. This is the simplest version.

However, there are some common ingredients that go very well with egg flowers, and they are nutritious too. These include dried chinese seaweed, tomato, cream of corn and tofu.

Egg drop soup recipes

I’m hungry. Time to cook!

Ready?

Here are a couple of egg drop soup recipes for your consideration.

This recipe for Sweetcorn soup combines canned cream corn with corn niblets – feel free to use fresh corn in season. The soup reheats very nicely.

Ingredients:

• 3/4 teaspoon finely chopped fresh ginger
• 3/4 cup drained canned crabmeat or fresh crabmeat
• 2 teaspoons cornstarch
• 4 teaspoons water
• 3 cups chicken broth
• 1 14 fluid ounce can creamed corn
• 1 12 fluid ounce can corn niblets, drained
• 1 teaspoon light soy sauce
• 1/2 teaspoon granulated sugar
• Freshly ground black pepper, to taste
• 1/2 teaspoon sesame oil
• 1 – 2 green onions, finely chopped

Preparation:

In a small bowl, stir the chopped ginger into the flaked crabmeat. In a separate small bowl, stir together the cornstarch and water.

In a medium saucepan, bring chicken broth, creamed corn, corn niblets, soy sauce, sugar, and pepper to a boil, stirring occasionally.

Add the crabmeat and return to a boil. Re-stir the cornstarch and water and pour it into the soup, stirring quickly to thicken.

Remove the soup from heat. Stir in sesame oil. Ladle into bowls and sprinkle with chopped green onion.

Combining fresh spinach leaves with tofu and Chinese dried mushrooms makes a warming soup that is loaded with health benefits. To turn into a vegetarian dish, replace the chicken broth with vegetable broth. Serves 4 to 5.

Ingredients:

• 2 Chinese dried mushrooms
• 3 large fresh button mushrooms
• 1 tablespoon oil for stir-frying
• 1 teaspoon finely chopped garlic
• 1/4 teaspoon chili paste, or to taste
• 1 teaspoon Chinese rice wine or dry sherry
• 5 cups chicken broth
• 1 teaspoon light soy sauce
• 1/2 teaspoon granulated sugar
• Black pepper, to taste
• 1 block firm tofu, about 4 – 5 ounces, drained, cut into small cubes
• 2 ounces fresh spinach leaves
• 1/2 teaspoon Asian sesame oil

Preparation:

1. Soak Chinese dried mushrooms in hot water to cover for 20 to 30 minutes, until softened. Squeeze out excess water. Cut off the stems and discard. Cut the caps into thin slices. Wipe the fresh mushrooms with a damp cloth and thinly slice.

2. Heat oil in pre-heated wok over medium-high heat. Add garlic and chili paste. Stir for a few seconds, until aromatic, and add mushrooms. Stir-fry the mushrooms for about 2 minutes, stirring in the rice wine or dry sherry.

3. Add chicken broth, soy sauce, sugar and pepper. Bring to boil, uncovered. Add tofu and spinach leaves. Return to boil. Cook until spinach leaves turn bright green (2 to 3 minutes). Remove from heat and stir in sesame oil.

Side dishes

Fried Noodles-Chinese

You can use chicken, pork beef or ham in this recipe. We like pork. You can use vegetables such as spinach, Chinese leek, Chinesse black mushrooms, bamboo shoots, etc.

1/3 lb. Dried noodles
1/3 lb. Shredded meat
8 sections of green onions, 1 ” long
1 Tbsp. soy sauce
3 cups total of beansprouts, shredded cabbage, carrot
1/2 Tbsp. wine
1/2 Tbsp. rice vinegar
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. hot chili paste
dash of pepper
sesame seed oil as desired
1/3 cup chicken stock or water

1. Cook noodles by bringing half pot of water to boil; add noodles and stir. Bring water to another boil; reduce heat to medium and cook about 5 minutes. Remove and drain noodles them mix with 1 Tbsp. oil.

2. Heat 3 Tbsp. oil then stir-fry green onions until fragrant.

3. Add meat and stir-fry until cooked;

4. Add 1 Tbsp. soy sauce and stir-fry briefly.

5. Add vegetables and remainder of ingredients and stir-fry until vegetables are cooked.

6. Add noodles and stir-fry to mix well, about 2 minutes. Serve.

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