Wednesday, January 26, 2011

January's Cooking Club Recipe's [Asian Stir Fried Noodles with Grilled Teriyaki Pineapple Skirt Steak}

Cooking Club is always amazing, and this is one recipe I will never forget:

Asian Stir Fried Noodles with Grilled Teriyaki Pineapple Skirt Steak

Time: 45 minutes

Feeds 6


· 2 lbs. of skirt steak, pounded both sides with mallet using rough side

· 1 jar of teriyaki marinade

· ½ cup of sake

· ½ cup of pineapple juice

· 2 tbs. of cilantro

· Charcoal

· 1 box of chow mein noodles

· 3 bunches of baby bok choy, bottoms discarded, sliced diagonally

· 4 large shitake mushrooms, sliced

· 6 baby carrots, sliced lengthwise (about 2 inches long)

· 20 snow peas

· 3 stalks of green onions, white discarded, green chopped

· 1 tablespoon of minced fresh ginger

· Peanut oil


· Charcoal grill

· Charcoal chimney

· Wok

Combine teriyaki marinade, pineapple juice, sake, and cilantro in a large bowl. Add steak. Marinate for 4-6 hours.

Light charcoal using charcoal chimney.

When charcoal is ready, pour charcoal into Weber, and place rack on top.

Remove steak from marinade. Save marinade for sauce later.

Grill steak on one side. When the first side is seared, flip over steak and put lid on Weber. Open top vent. Grill until steak is medium rare.

While steak is cooking, cook noodles as package directs. Drain.

When steak is medium rare, thermometer should read between 145 degrees-150 degrees, take steak off of grill and let rest for 2 minutes. After resting, slice steak diagonally into ½ inch pieces.

Stir fry veggies and ginger in peanut oil and place in a bowl. Add sauce to hot wok. Heat sauce until boiling.

Into boiling sauce, add cooked noodles, veggies, and sliced steak. Toss and serve

AMAZING... Coming from Cinnamon Campbell! I think I'm going to get out the charcoal grill, because whatever the effort, I believe it is worth it!

Our theme was 'Comfort Food' in January, and I made 'Funeral Potatoes'. Katie posted a great recipe a while ago, and here is the link: COMFORT FOOD

Apple-Cheese Crisp

6 c. cored, pared, sliced apples

1 tsp. cinnamon

1 tbsp. lemon juice

1/2 c. white corn syrup (Karo)

1/2 c. sugar

2/3 c. sifted flour

1/4 tsp. salt

1/3 c. butter

1 c. grated cheese cheddar cheese

Arrange sliced apples in greased shallow dish. Sprinkle with cinnamon. Pour lemon juice and corn syrup over apples. Combine sugar, flour and salt; cut in butter until mixture is a consistency of coarse cornmeal. Lightly stir in cheese. Cover apples with this mixture. Bake, uncovered in moderate oven of 350 degrees for 1 hour or until apples are very tender. Serve warm with or without cream.

Serves 6



1 cup Wheat Flour
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric)
1 tbsp Ginger & Garlic paste
1 tsp Ajwain 1 pinch Hing
1/2 bunch Methi Leaves
1 tsp Coriander powder
1 tsp Cumin Seeds powder
Salt to taste
Oil as needed

How to make thepla :
  • Put wheat flour in a flat vessel bowl.
  • Mix all the ingredients int it including the methi leaves.
  • Add 1 tsp oil and knead it. Let it stay for 15 minutes.
  • Then make even size small balls of the dough.
  • Roll them separately with a rolling pin into a round shape.
  • Heat the griddle and roast each of the rolled out theplas one by one.
  • First roast one side,turn it upside down.
  • Then put 1/2 tsp oil on the turned side and again it upside down.
  • Repeat the same with the other side.
  • When evenly roasted remove it from griddle.
  • Repeat this for all the balls.
  • Serve them hot with butter or chutney or curd.
This original Indian dish was brought to the table by Rupali Vora.

Pancit Bihon Recipe

Estimated cooking & preparation time: 45 minutes

Pancit Bihon Ingredients:

1 8 oz. pack pancit bihon noodles
1 cooked chicken breast, shredded
2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
1/4 cabbage, sliced into strips
1 onion, pealed and sliced
3 cloves of garlic, crushed and minced
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
Salt and pepper to taste
5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions:

Soak the pancit bihon noodles to soften for 10 minutes
Grease a large pan or wok with oil. Sauté garlic and onions.
Add the chicken broth, the shredded chicken breast and all the
vegetables until cooked.
Mix in the pancit bihon noodles and add the soy sauce, cook for about
5 minutes or until the noodles are soft.
Salt and pepper to taste.
Serve hot with sliced calamansi on the side.
Cooking Notes:
Calamansi or lemon is to be squeezed into the pancit bihon before eating.

CHAAT (a plate of savoury snacks, typically served at road-side stalls or carts in India and Pakistan)
can be made completely from scratch
half scratch half bought
.... and everything in between

Easy option.....
there are some Indian shops on Black Mountain road (no. 9484,9474 etc. you can google it) where you can purchase all the ingredients below and simply assemble the dish.
Remember this dish either needs to be put together just prior to serving or else different ingredients need to be put out in bowls for self-service so that the dish remains crispy)

Step one
Boil 4 large potatoes and when cooked dice into cm cubes, place in a bowl. (if dice before cooking sometimes they get too soggy)
Add 1 drained can of ready cooked garbanzo beans(chickpeas, chunna)... (of course this can be made fresh from dry beans by soaking a cup full over night and pressure cooking for approx. 10 mins until soft)
Add half a medium, raw, red onion (adjust to taste!)
Add salt and dried chilli powder to taste. (approx level tsp salt, 1/4 tsp chilli)
Add garam masala to taste (approx level tsp)
Add chopped fresh coriander to taste (approx. 1/4 cup)
Mix all ingredients in the bowl together and set aside.

Step 2
Make or buy ready made pappri (pastry flakes)
To make...
make a dough from 2 cups all purpose flour, 1 tbsp oil, and add water a little at a time until dough is soft but not sticky.
roll out as thin as you can
cut into diamonds or square shapes approx 1 inch in size ( I use a pizza cutter for this)
deep fry in very hot oil. (They should rise to the top of the oil immediately if the oil is hot enough) cook until golden brown. Drain on kitchen paper and put to one side. Once cooled they can be stored in an airtight container to keep crisp)

Step 3
Buy or make servi mix (a mix of puffed rice, fried peanuts, fried chickpea flour vermicelli, spices etc)
you know what it is easiest just to buy a ready made mix from the Indian store..... it will take me all day to describe how to make all its components from scratch!)
set aside

Step 4
set aside a bowl of plain yogurt
and a bowl of ready made tamarind sauce ( make sure you buy the sauce and not the tamarind paste otherwise you will have to make the paste into sauce by mixing it with water and sugar,salt ,and chillies to taste.

Again these can both be made from scratch....if you really want to know how...e-mail me!

How to assemble the dish........
pappri (fried pastry) goes on the bottom
potatoe/ chickpea mix is layered on top
sevia (puffed rice , savoury chickpea sticks mix) goes next with the
sauce on top.


Sunday, January 23, 2011

Cauliflower Soup

I got this recipe from It is a bit of an indulgence, but so worth it!

1 stick Butter, Divided
½ whole Onion, Finely Diced
1 whole Carrot Finely Diced
1 stalk Celery, Finely Diced
1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
2 Tablespoons Fresh Or Dried Parsley (chopped)
2 quarts Low-sodium Chicken Broth Or Stock
6 Tablespoons All-purpose Flour
2 cups Whole Milk
1 cup Half-and-half
2 teaspoons To 4 Teaspoons Salt, To Taste
1 cup (heaping) Sour Cream, Room Temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately.

Tuesday, January 18, 2011

Bruschetta with Tomato and Arugula

Bruschetta with Tomato and Arugula

Grilled bread, rubbed with garlic, drizzled with olive oil and topped with something fresh is a perfect example of simple Italian food!


3 ripe tomatoes, diced

2 ounces arugula, roughly chopped

1 t salt

½ t coarsely ground black pepper

1 T extra-virgin olive oil

1 T balsamic vinegar


12 (1/2-inch) small slices rustic artisan bread

2 t extra-virgin olive oil

2 garlic cloves, minced

1. To prepare topping, combine all ingredients in a medium bowl. Let stand at room temperature 1 hour.

2. To prepare bread, toast or grill bread until light golden. Combine olive oil and garlic. Brush on toasted bread. Top bread with tomato mixture. Serves 6.

3. If you have fresh mozzarella cheese, place slices of cheese on the toasts before topping with tomatoes.

Summer Tip: Let your garden dictate what is on your plate. Then, just add olive oil.

Thursday, January 13, 2011

Spicy Asian Glazed Chicken

This dish is a simple *Spicy* one. Goes great with steamed rice or veggies.

8 medium chicken tenderloins

Pam spray oil
1 cup water
1 tbsp hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp or sugar
3 cloves garlic
1 tsp ginger, grated
1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8 minutes until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with sesame seeds and serve.

Wednesday, January 12, 2011

Thai Coconut Curry Shrimp

I got this recipe from Skinny Taste and it turned out really good! My only addition was the red pepper flakes, which you could omit if you don't like spicy food.

1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp
Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp
fish sauce
1/4 cup fresh cilantro, chopped
salt to taste
1/4 tsp crushed red pepper flakes

In a large nonstick skillet, heat oil on medium-high. Add scallion whites and
red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cookabout 2-3 minutes. Add coconut milk, fish sauceand mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens, red pepper and cilantro. Serve over rice and enjoy!

Friday, January 7, 2011

Roasted Broccoli with Cumin & Red Pepper Butter

If you don't like broccoli - try it prepared this way. This dish is so tasty, and is a great compliment to any meal.

1 head of Broccoli, chopped
3 TBSP Butter
3/4 tsp Salt
1/2 tsp ground Cumin
1/4 tsp ground Red Pepper
1/4 tsp Sugar

1. Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray.
2. In a small skillet over medium heat melt butter. Add Salt, Cumin, Red Pepper and Sugar; cook 30 seconds. Toss butter mixture with the broccoli in a large bowl.
3. Place broccoli on the prepared baking sheet and bake 12-15 minutes, stirring occassionally, until tender ad lightly browned.

Tuesday, January 4, 2011




  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons butter, softened
  • 1 teaspoon salt
  • 2-1/4 to 2-1/2 cups bread flour

  • 2 tablespoons butter, melted
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 6 garlic cloves, minced
  • 1 teaspoon dried oregano


  • In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. x 10-in. rectangle. Brush with melted butter; sprinkle the cheese, parsley, garlic and oregano to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls.
  • Place rolls cut side up in a 13-in. x 9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
  • Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 dozen. I like to add extra bacon bits, and whatever else I have around... be creative!

Sunday, January 2, 2011

Bacon Wrapped Water Chestnuts

It doesn't matter who I serve this to, when I serve it, or where I serve it - these are gobbled up. My aunt Karen made these for our Christmas Eve party and it was no exception!

2-3 cans of whole water chestnuts
1 package of bacon - cut in half lengthwise
1 cup barbeque sauce
1 cup honey

Wrap water chestnuts with bacon and secure with a toothpick. Place in a greased baking dish. Combine honey and bbq sauce until smooth - pour over over the water chestnuts. Bake at 350 degrees for about 40 minutes or until bacon is crisp.

Saturday, January 1, 2011

Raspberry Pretzel Squares

This has become a Thanksgiving side dish tradition. It sounds strange, but trust me - this dish is so so yummy!

2 2/3 Cups Chopped Pretzels
1 1/2 Cubes Butter
12 oz Cream Cheese
1 1/4 Cups Sugar
1 large package of frozen raspberries
3/4 Carton Cool Whip
1 large package of strawberry Jello
2 Cups Pineapple Juice

1. Cream Cream Cheese and Sugar, set aside.
2. Mix pretzels and butter, press into a 9x13 pan and bake at 400 degrees for 10 minutes.
3. Spread cream cheese mixture over pretzels. (This is tough, and I usually end up mixing the pretzels and cream cheese together)
4. Spread cool whip over the top and chill.
5. Dissolve jello in hot pineapple juice, add the frozen berries and let it set up slightly. Pour over the top of the cool whip and refrigerate.