Honey Ginger Chicken

Wow...two from me today...I'm on a roll. Not really...the rolls were last week.

I made a few edits to this recipe. Mostly because I didn't have the ingredients. I love making chicken dishes and this one caught my eye because of the honey. 

Honey Ginger Chicken
1 Tbsp canola oil
1 shallot, chopped fine
2 boneless, skinless chicken breast, cut into bit size pieces
2 cloves garlic, minced fine
1 Tbsp grated ginger
2 Tbsp honey
2 Tbsp fish sauce
1 Tbsp lite or low sodium soy sauce 
1/4 tsp ground cinnamon
1/4 tsp ground cloves

Heat the canola oil in a non stick frying pan on medium high heat.

Add the shallots and cook until translucent. 

Add the chicken. 

When the chicken just starts to brown, add the garlic and grated ginger. 

Turn down heat to medium low. Cook chicken, stirring to ensure all sides are browned. 

Once the chicken is cooked through, make the sauce. 

Add the honey, fish sauce, soy sauce cloves, and cinnamon. 

Stir well and remove from heat.

Serve with rice or vermicelli rice noodles.

(Shelley)

Vietnamese Chicken Salad

I'm slacking with my blog writing...

We've been hit with hot weather all of a sudden and it takes some getting used to...at least for me. 

Good thing I got propane for my BBQ because for the next few days the cooking will be happening outside.

In between making all the fresh spring rolls, I made a couple of chicken dishes. 

The Vietnamese chicken salad I made last week is back on the menu for today..." mà không" chicken.

The recipe called for fish sauce which I haven't used before. I've used oyster sauce and I had expected it would be similar. I wasn't ready for the extreme saltiness and I have adjusted the amounts. 

Lots of cabbage I'm finding in Vietnamese cooking....you're going to get your fibre!

Vietnamese Chicken Salad
1 Tbsp rice vinegar
2 Tbsp fresh lime juice
2 Tbsp fish sauce
2 cloves garlic, minced
1 Tbsp white sugar
1 Tbsp sesame oil
1 Tbsp canola oil
1 tsp black pepper

2 cooked, boneless, skinless chicken breasts, shredded
1/2 head cabbage, cored and thinly sliced
1 carrot cut into matchsticks
1/3 cup chopped dry roasted peanuts
1/3 cup chopped fresh cilantro


Cook the chicken. I sprinkled the chicken with a little cinnamon and cloves, and pan fried in oil.

Whisk together the first eight ingredients and set aside.

Mix together the cabbage, carrot, and cilantro, add the chicken and toss. Drizzle the  dressing over the top and mix well. Plate, and sprinkle the peanut over the top.

Pho or Faux Pho?

When I asked my Vietnamese friends for suggestions on what I should make, they all said 'Pho'.  Any time I've had Pho in a restaurant, it is served in a very large bowl, so I had to improvise.  My bowls are all either large enough to mix cakes or single serving cereal bowls.  Nothing in between.  Perhaps I need to take a trip back to the Asian grocery and pick up a couple of Pho sized bowls.

Not having made Pho before, I looked for recipes on the web.  After finding a couple of tasty sounding ones, I came up with my own version.  I'm not sure if my recipe is considered actual Pho, or is more 'Pho-Inspired'. True Pho or Faux Pho?

Faux Pho de Ross

Broth:
32 oz Good Chicken Broth
2 tsp Ginger Puree
1 Onion
2 tsp Coriander Seeds
1 bunch Fresh Cilantro
2 Whole Cloves
10 Fresh Mint Leaves

• Bring the broth to a boil. 
• Add the remaining above ingredients.
• Let simmer for about 20 minutes.

In the Bowl:
Vermicelli Rice Noodles - Dried and Unboiled (enough to fit in the bowl).
1/2 cup Cooked Chicken (cut up into bite sized pieces)
1/2 cup Sliced Fresh Mushrooms
2 to 3 tbsp Fresh Chives (cut into inch long segments)
1/2 cup of Pea Sprouts

• Arrange the vermicelli, chicken, and mushrooms in the bottom of the bowl, then sprinkle the chives on top.
• Strain the boiling broth into the bowl over the mixture until all the ingredients are submerged.
• Garnish with the pea sprouts and enjoy.

I was intending to use bean sprouts (which I don't particularly like) but the grocery store was sold out of them.  However, they had pea spouts which I have never used before.  I like the look and taste of them better.

If I'm using a purchased broth as I am today, I always make sure to read the ingredients carefully so that I buy something that is as homemade in flavour as possible.

This recipe made a pleasant sized single serving.  I know 32 oz of broth seems like a lot, but the Pho serving size is quite large.  Also, the broth reduces some as it boils, so it's not entirely 32 oz that ends up in the bowl.

More Fresh Rolls and Something Else...

Great minds think alike! The first thing Ross and I both thought of when planning Vietnamese food was fresh rolls. 

Where Ross got very imaginative I took a slightly different approach and used cabbage or lettuce as the foundation in all of my recipes.

Probably swayed from having the veggie spring roll whenever I have Chinese food.

And...I am not addicted to making them. After the first attempt and tearing the rice wrapper I determined these were fussy little things. 

A note of caution...if the instructions say immerse in hot water for only a second...pay attention. I didn't. It really does only need a second or two.

Again with cooking I didn't keep track of amounts since it really is a matter of taste and how many you are preparing. 

I've made three different versions using the eight inch rounds of rice paper. Today I did get a little creative and used the smaller rice paper and made vegetarian with cinnamon and cloves. 

My first attempt with the rice paper was using shrimp. I'm used to rolling tortilla wraps, but using the softened rice paper took some getting used to.

The recipes are below and the amounts are approximate. Adjust the seasonings to taste.

Shrimp Fresh Rolls

Rice vermicelli

12 medium shrimp, cut in half

1 - 2 Tbsp basil, chopped

3 Tbsp mint, chopped

1 Tbsp cilantro, chopped

2 romaine lettuce leaves, chopped

Lime juice

For the shrimp rolls I was very particular laying out the ingredients...that changed. A little lime juice over the top before wrapping.

First attempt...not so neat.

A few holes in the wrappers.

Pork Fresh Rolls
Pork, cooked
Rice vermicelli
Ginger
Cilantro
Cucumber

Mixed everything together, and added to the wrappers by handfuls. Picture is above, and much neater.

It seems I'm missing pictures of the chicken. I had made a Vietnamese chicken salad for supper a few nights ago, and had leftovers. I used that in the chicken rolls. Recipe to follow.

Todays rolls, I used the smaller wrappers.

Fried Veggie Rolls
Cabbage, chopped
Celery, chopped
Carrot, shredded
Ginger, grated fine,
Garlic, minced
1/2 lime
Cinnamon, a couple shakes
Ground cloves, a couple shakes
Fish sauce
Sesame oil
Rice wine vinegar

Mix all the ingredients in a bowl.






I knew one of us would have to try deep frying.

Rather than filling a pot with oil, I pan fried in a little canola just until browned.

The veggies were softened and the whole thing was delicious!

For all the rolls I made a dipping sauce from equal parts hoisin and lime.

Five spice powder is common it seems in most Asian cooking, and it came up quite often in the recipes I was looking at for Vietnamese cuisine. Since I didn't have any, I used the cinnamon and ground cloves together which are two of the five spices. It's a good combination, and gives the dish an Asian flair.
(Shelley)

Fresh Rolls

OK.  So it's official, I'm addicted to making Vietnamese Fresh Rolls.  As soon as Shelley told me our first stop was Vietnam, I ran out to an Asian grocery store and bought rice paper wrappers.  I really enjoy eating Fresh Rolls because they seem both healthy and fun, but I've never made them myself.  Until now.  Well, I guess everything needs to be in moderation and that sometimes isn't easy for me.  I think I've made over thirty in just three days -- and I live alone, these are only for me.  They are great to eat at any time of the day, even breakfast -- I made a couple with egg in the filling.  My rolls are not pretty yet, it takes practice to make them neat and tidy.  Then again, neat and tidy has never been my strong suit, so perhaps mine will never be perfect looking.  The important part though is that they are fun to make and enjoyable to eat.

Vietnamese Fresh Rolls 

First decide on the ingredients for the filling.  I used a couple of different combinations.

• Cucumber, Carrot, Chive, Fresh Basil, and Romaine Lettuce.
• Avocado, Hard Boiled Egg, Fresh Red Pepper, Chives, Fresh Basil.
• Chicken, Ramen Noodles with Garlic Oil, and Romaine.
• Omelet, Cucumber, Chive, Romaine. 

The rice paper I used looked like this when it came out of the package.  The instructions said to soak it in warm water for five seconds.  It was still stiffish after the five seconds, but quickly softened up after it was out of the water and on the plate for a minute.  A number of times, I forgot to take the rice paper out of the water quickly enough and it became quite soft, however, I was still able to use it, although it seemed a bit less cooperative.  Either way, the rice paper soon becomes very sticky so speed is a virtue in this process.

I found it best to make up little bundles of the filling first to save time when working with the rice paper.  When I was ready, I soaked one sheet of rice paper, then placed it flat on my work surface.  Although the pictures are all showing a plate, it seems easier to work on a plastic type surface such as a cutting board.

Place the filling in the center of the wet rice paper.  The part of the filling touching the center of the rice paper will be the visible top of the roll, so plan accordingly.  I didn't figure this out until I had completed several rolls.

Fold the far side of the rice paper over the top of the filling.

Fold in the two sides.  This is similar to folding a burrito.

 

Fold the remaining side over the top and smooth it out.

I used several varieties of fillings, but the traditional filling is pork or shrimp.

Vietnamese Fresh Rolls are often served with a peanut sauce.  I had to look on the internet for a recipe and found this one.  Warning!  It is delicious but not low in fat.  It caused me to fall off the diet wagon so hard that I have bruises on my backside.

Peanut Sauce
3/4 cup All Natural Peanut Butter (this is important)
3 tbsp Hoisin Sauce2 tbsp Lime Juice
1 tbsp Soy Sauce
1 tbsp Sugar or Honey
1 tsp to 1 tbsp Chili Paste(depending on how spicy it needs to be)
1 tbsp Minced Garlic
1/2 tsp Sesame Oil
1/2 cup Water

•  Mix in the order given.  I think as long as you start out with the peanut butter and end with the water, the mixing should go fairly well.
• Serve in small dishes for dipping.  For my first attempt, I poured some over the roll, but that proved to be quite messy to eat.  Much better to dip and double dip the roll in a small bowl of the sauce.

Vietnam!

Vietnamese food is considered one of the healthiest in the world...

Food appears to be at the centre of the Vietnamese culture. Life events are celebrated with the preparation of special dishes.

The cuisine is known for the balance of five elements and many of the dishes prepared include the five fundamental taste senses listed below:

• Wood - Sour - Green - Visual - Carbohydrates
• Fire - Bitter - Red - Taste - Fat
• Earth - Sweet - Yellow - Touch - Protein
• Metal - Spicy - White - Smell - Minerals
• Water - Salty - Black - Sound - Water

The principle of "yin and yang" is present when preparing meals in a way that is beneficial to the body. Texture and flavours are important, but not as important as the "heating" and "cooling" properties of the ingredients.

Fish sauce is a common flavouring in the Vietnamese cuisine, along with soy sauce, lemongrass, mint, and limes.

While researching the food, I agree there are many health benefits to the cuisine. Ginger is very good for digestion, and is a common ingredient in a lot of their dishes. As well, many vegetables are eaten raw daily which preserves the nutrients and are better for you.

"Pho" the national dish, and a common breakfast food, is a broth base made most commonly from chicken or beef. It's usually served with a plate of herbs and vegetables that allows you to add to the broth according to your own taste. 

Although I am not a big lover of soup, I may be tempted to give it a try!

We've both been experimenting with recipes which we will be posting soon...

Around the World!

After spending a few days together in December travelling in the Florida Keys...

sampling the local cuisine...

taking pictures...

hanging with the locals...

doing what tourists do on Duval Street....

and staying out of trouble...well mostly...

Ross and I thought it would be fun to plan more adventures travelling the world.

Both of us like to visit new places, experience the culture, meet new people, and taste the local food. OK, Ross tends to experiment more than I do when it comes to foreign food. But I'm willing to give it a try!

So we are planning trips to countries right around this big wonderful world of ours. Exciting eh? 

We can't wait!

When discussing our potential journeys, we put about 50 countries in a hat, and drew them out one by one. We now have the order of our travels.

Virtually, every other week or so, we are going to visit each country online, experience the culture through words, and plan a meal or meals based on what we learn about their cuisine.

Our pantries are stocked with all kinds of wonderful things because first up is Vietnam...

Here we go....stay turned!

Stuffed Mushrooms Shelley Style

(Well darn...I can't seem to find that little piece of scrap paper I was keeping track of the recipes...)

Oh well...

Never have I made stuffed mushrooms. Why? They are so good. I've already made them twice again since the party.

This is my lack of adventure when it comes to food. When I travel I should be trying all kinds of wonderful dishes that are unique to the country...but what do I do? I look for English and try to find something I know...

The only way I ever cook mushrooms is fried in butter or oil as a side for steak. Sometimes in a stir fry, and maybe in spaghetti sauce but not often.

And such a healthy appetizer are mushrooms.

Not having made them before I had to wing it and select what I thought would be good.

I could have cheated, but I wanted these to be my very own. That's not saying that someone else hasn't made the very same thing...

When deciding on the ingredients, I starting by listing the stems...of course. No sense in wasting them. Amounts will vary each time, and I had to guess since each time the size of the mushrooms will be different.

Stuffed Mushrooms
Shallot, minced fine
stems, chopped (I used extra stems and mushrooms)
Garlic croutons, crushed
Asiago cheese
And fresh oregano....
salt
Olive oil
16 button mushroom, large enough to stuff

Prepare the mushrooms by removing the stem, and cleaning around the inside edge.

Chop the mushroom stems into a fine dice.

Heat a Tbsp of olive oil in a frying pan on medium high heat, and add the shallots.

Once these have started to soften, add the mushroom pieces, and sprinkle with a little salt.






When the shallots and mushroom pieces have cooked down and the liquid has evaporated, add a couple Tbsp of the crushed croutons. Save enough to sprinkle over the top of each mushroom.

Remove the pan from the heat and stir in the chopped fresh oregano and the cheese.



Spoon a little mixture into each mushroom.

Sprinkle the remaining crushed croutons over the top of each.

Bake 400F for 30 minutes.

Serve immediately!
(Shelley)

Pepperoni -- Oh No!

My father and the rest of my family all love pepperoni.  Plus in Halifax, we have the best -- Brothers Pepperoni.  Obviously, a regular diet of pepperoni is not healthy, but as a treat, good pepperoni is awesome!

I tried a couple of ideas for these pepperoni bites, but found the best combination by far was a slice of hot pepperoni, a smear of pub cheese or a cheddar cheese spread, and topped with a tart grape.  Yum!
(Ross)

Lettuce Spears Me

The Halifax Version

Although I was the one who made these for Dad's birthday, the original idea was Shelley's -- and a great idea it is.  We wanted most of the food at the party to be easy to eat using fingers, but we wanted to keep it on the healthier side at the same time too.  Luckily, my cousin is a very smart cookie.

Although this might seem like it's kind of a fussy dish to prepare, it's actually pretty easy.  Since I've returned to Tampa, I've made this once or twice myself.  These are great for nibbling while watching TV -- much healthier than potato chips.

I've purposely not put amounts with most of these items as the combinations are really just suggestions.
(Ross)



Salad Spears
One or two heads of Romaine Lettuce
Asian Noodles
1 to 2 tsp Garlic Oil
Red Pepper
Parmesan or Romano Cheese

• Boil the noodles according to the package directions, then drain and rinse in cold water.  Let these cool.  When I made these spears in Halifax, I used Quick Boil Fried Noodles (something I found at Superstore), but here in Tampa, I've just been using Ramen noodles instead.  Lesson learned:  break the Ramen noodles into smaller pieces before boiling as they are very long and difficult to use after they are soft.
• Once the noodles are cool, add the garlic oil to the noodles and toss to make sure all is evenly coated.
• Dice the red pepper fairly finely and add it to noodles, tossing again to evenly distribute.
• Remove the outer leaves of the romaine and save for future use.  The picture on the right shows the leaves I used for the Salad Spears I made last night.  They should be small enough to be sturdy and easy to handle, but large enough to hold some of the noodle filling.
• Spread the lettuce spears out on a plate and then add some of the noodle mixture along the spine of the leaf.
• Grate the Parmesan or Romano over the top of each spear.
• Enjoy leisurely.

Using Ramen Noodles

Skinny Tortilla Rolls

Oh boy...where do I start with this one.

There are so many possible fillings. These are a staple appetizer at any party...at least here on the East Coast.

The filling I use most of the time was inspired by a little deli that was in Spring Garden Place Mall when I worked in the office tower there.

A cheese roll they made at Christmas, that I tried to replicate and eventually it became the filling for the tortilla rolls.

I change it a bit from time to time, but not by much, and I revert back to the original.

They are just so good!

Skinny Tortilla Rolls

filling
1 pkg light cream cheese, at room temperature
1/4 - 1/2 cup old cheddar, shredded
2 garlic cloves, minced fine
1/4 cup dried cranberries
1-2 Tbsp brandy (can substitute milk)
3-4 sprigs chives, chopped




Mix all ingredients together an keep in refrigerator.


Filling is best if made a day or two ahead.



When ready to make, spread filling thinly over tortilla, and roll up. Slice in rounds.









Always eat the ends!












I added a little pineapple to one of the rolls.

Chop the pineapple very small, and squeeze out juice through a paper towel.

Sprinkle over top of the filling before rolling.
(Shelley)

White Bean Hummus

When planning the food for our party we knew that we would have a dip or two. This would be something that could be prepared ahead and served at the start.

So I had these beans in the panty...one of those things I bought with good intentions...and I did make a small batch of homemade baked beans. But the bag was large, and I needed to find something a little healthier.

I thought to myself...hummus? Why not? If you make hummus from chick peas, why not beans.

Where do I start? I always buy my hummus at Costco. So I soaked the beans all day, and cooked them in the crockpot overnight.


After they cooled I added 2 cups to the food processor.

Now what? Garlic? Five or six cloves should do it.

I couldn't find tahini, so I added peanut butter. (I heard that somewhere...)

Add lemon and lime juice...a few pinches of salt...a handful of greens...whizz it all up...and oh my...too much garlic.




Good thing I hadn't used all the beans.

One of the good things about making something that's not cooked (except the beans), there is room for trial and error.

I love testing, but I have thrown out my share of experiments.

A little more salt...a little more lemon juice...and...







White Bean Hummus

4 cups cooked beans (I used Navy beans)
5 or 6 cloves garlic, minced
3 Tbsp peanut butter
juice of 1 1/2 lemons
juice of 2 limes
salt to taste
handful of spinach

Whizz together all the ingredients except the spinach in a food processor.

Add the spinach at the end, and whizz just until the spinach is mixed but not fine.
This makes a huge batch and is rather filling. I'm eating the leftovers on toasted English muffins. Yum! (Shelley)