Most Delicious “Chicken” Salad Ever

Joanie’s Curried “Chicken” Salad

2 T. pineapple juice
2/3 c. mayonnaise
1 T. dijon
3/4 t. curry
1/8 t. salt
1 sm can chunk pineapple
4 c. room-temperature fake chicken or smokes tofu, cubed
2 T. thin sliced green onion
1/3 c. slivered toasted almonds
1/3 c. raisins

Mix first five ingredients in a medium bowl until combined. Add remaining ingredients. Refrigerate for at least an hour. Serve with challah raisin bread.

1 comment March 28th, 2008

Japanese One-Pot Soup

Serves 4
Total Cooking Time: 15 minutes

Broth:
5 c. vegetable broth
1/2 c. water
1/4 c. soy sauce
1/2 c. mirin
1 tbsp. sugar
4 two-inch long slices of ginger
1 small onion, sliced

Toppings:
1/2 package bean thread noodles
8 button mushrooms, thinly sliced
1 red pepper, thinly sliced
1/2 c. cubed extra firm tofu
1 c. cubed fake chicken

Place noodles in a large mixing bowl. Fill two inches above noodles with almost boiling water, gently stir, and let sit for 5 minutes. Drain and rinse noodles.

While noodles are cooking, place all ingredients for broth in a large pot. Bring to a boil and then reduce heat to medium-low, cover, and let sit on medium-low for 5 minutes. Strain out onions and ginger.

Meanwhile, wash and prepare vegetables and tofu/chicken.

In individual bowls, place a quarter of the noodles, mushrooms, red peppers, and tofu/chicken. Ladle broth over the fillings until the bowl is full. Serve with chopsticks and a soup spoon.

Add comment January 21st, 2008

Polish Mushroom Soup

Polish Mushroom Soup
Serves 6 to 8
Total Time Needed: 1 hr. 30 min.
Active Time: 30 min.

2 oz. porcini mushrooms
2 oz. shitake mushrooms
2 quarts vegetable stock
3 stalks celery chopped
1 small onion minced
3 carrots diced
1/2 # white mushrooms
1/2 c. orzo
2 tbsp. Butter
1tbsp. Flour
2 tbsp. Fresh dill
1/2 c. sour cream
2 tsp. Salt
2 tsp. Pepper

Clean mushrooms and place in large soup pan with stock cook on medium. Saute mushrooms in 1 tbsp. Butter until slightly brown. Add cooked onions, celery, and carrots to soup. Cover and cook on med-low for about an hour.

Uncover, and heat on high until boiling, stirring occasionally. Reduce to med and add orzo. Cook for 8 to 10 min.

Meanwhile, make roux: Melt remaining butter in saucepan over medium (this can be done in the microwave as well). Whisk in flour and stir until smooth. Add 1 c. soup, whisk until smooth. Stir smooth mixture into soup, add dill. Remove from heat. Stir in sour cream.

Add comment December 27th, 2005

Corn Fritter Sandwich with Cheddar, Avocado, Tomato, and Fake Bacon

Total Time Needed: 45 min.
Serves: 1 dozen

1.5 c. flour
2 tsp. Baking powder
2 tbsp. Butter
2 eggs
1/2 c. plus 2 tbsp. Milk
1.5 c. grated zucchini
2 c. fresh corn kernels (3-4 ears)
Vegetable oil for frying
12 slices cheddar
2 avocadoes
2 tomatoes
1 package fake bacon

Note: This is a large recipe. It serves 12. I usually make the batch of fritters and freeze half for later.

Whisk flour, baking powder, 2 tsp. Salt, and 1/4 tsp. Pepper in a large bowl. In a separate bowl, stir butter, eggs, and milk. Whisk into the flour mixture and stir until just combined. Add zucchini and corn and stir until blended.

Heat 1 inch of oil in a large skillet over medium heat. Once oil is heated, gently drop 2 tbsp. Batter into the skillet per fritter and press gently with a spatula to flatten. Work with 4 to 5 at a time and turn once until each side is golden brown – about 2 min. per side. Transfer to a paper towel to drain. Season with salt and pepper whiel still hot.

Cook fake bacon to the package instructions. Slice avocadoes and tomatoes into 1/2 inch slices. Spread the fritters with mayonnaise and top with bacon, avocado, and tomato.

Note: This recipe is adapted from Martha Stewart Living.

Add comment December 27th, 2005

Open-Faced Bean and Egg Tostada

Total Time Needed: 20 min.
Serves: 2

4 6-inch corn tortillas
12 oz. refried beans
10 oz. red enchilada sauce
4 eggs

Preheat oven to 300 F. Butter each tortilla and stack in foil. Heat in oven for 10 min.

Heat beans.

In a medium skillet, heath enchilada sauce until simmering. With a spoon, create an indentation in the sauce for each egg. Crack and nestle each egg into the sauce. Cover the pan for 5-7 minutes for soft or firm yolks, respectively.

Spread beans, egg, and top with sauce and sour cream on each tortilla.

Note: This recipe is adapted from Real Simple magazine

Add comment December 27th, 2005