Dave’s Diner – Chicken Fried Steak

03/21/2014 by Laura Leave a Comment

In celebration of MSLS one year anniversary, I have added a new category to our blog: Dave’s Diner! Here you will find some of our favorite 50’s style dishes. Yes, I might finally share my Tuna Noodle Casserole recipe with you, along with other meals that take you right back to your childhood or neighborhood diner! Our first post in this category – Chicken Fried Steak! I think the first time I had it was in a diner with my grandparents! We only make this a couple of times a year for obvious reasons.

For the Chicken Fried Steak

4 small cube steaks

1 cup all-purpose flour

2 Tablespoons Mrs. Dash

1 teaspoon salt

1 teaspoon garlic pepper

1 cup of milk

2 eggs, beaten

oil for frying

heavy skillet, preferably cast iron

Add the spices to the flour and place on a large plate or pie pan.

Add the eggs and milk to a bowl that is large enough to dip the steak in. Mix well

Dredge the steak in the seasoned flour, then dip in the egg mixture, and then dredge in the flour one more time.

Place the steaks in the hot frying pan and brown on both sides. Move the steaks to a baking pan and set aside. Bake the steaks about 15 minutes in a 350′ oven, while you prepare your mashed potatoes and make the country gravy.

For the Country Style Gravy

4-6 tablespoons of oil, remaining in pan

1/2 cup of the remaining seasoned flour

2 cups of milk or cream

1 cup of chicken stock

Drain all but 4-6 tablespoons of oil from frying pan. Heat the oil over medium heat. Whisk in the flour and brown to make a medium rue, about 5 minutes. Add in the milk, while whisking, bring to a simmer. The gravy will be very thick. Add the chicken stock and continuing whisking and simmering until desired thickness is reached. Taste for seasoning and add salt and pepper as needed. Reduce heat to low and keep warm while you prepare rest of meal.

Prepare your favorite mashed potatoes and vegetable while the steaks are in the oven for 15 minutes at 350′. Enjoy!

Happy Saint Patrick’s Day!

03/17/2014 by Laura Leave a Comment

There was no doubt we would make Corned Beef and Cabbage for a traditional Saint Patrick’s day dinner. We love this meal and we always comment “why don’t we make this more often”? Our only “twist” is using Guinness Stout as the cooking liquid. Other than that, it is 100% traditional: corned beef, carrots, small potatoes and cabbage – roasted for many hours in a slow oven.

What was not so traditional was the Orange Cornmeal and Almond flour cake I made for dessert. Dave asked me “How is this cake Irish”?

I explained that I was browsing Irish recipes on the Saveur website, when I came across the most beautiful Irish blog, Farmette. The cake recipe was created by an Irish chef, Donal Skehan and included in his new book, Homecooked, and was featured on Farmette as part of a virtual book tour. In spite of the fact that none of the ingredients come from Ireland, my explanation was accepted and we agreed this was an Irish dessert.

I followed the recipe exactly the first time, using polenta. The cake was far too gritty and heavy. I made it a second time with finely ground corn meal and it came out perfect. I am wondering if Irish polenta is more finely ground than the Bob’s Red Mill polenta I had on hand. I increased the ingredient quantities to fit a 9″ pan, rather than the 8″ pan used in the original recipe. I added “semi-candied” orange peel*, as a garnish.

ORANGE CORNMEAL CAKE

adapted from Orange Polenta Cake with Honey and Rosewater Syrup, Donal Skehan, Homecooked, via Farmette blog

2 teaspoons ground cardamom

2 cups almond flour

1 cup finely ground corn meal

1/3 cup all purpose flour (or gluten free flour blend, such as Cup 4 Cup)

2 heaped tsp baking powder

1 1/2 cup caster (bakers) sugar

12 ounces softened butter

4 large eggs

Grated zest of 3 large oranges

Additional 2 oranges if making candied orange peel garnish

2 teaspoons vanilla extract

1/3 cup pistachio nuts, roughly chopped

Creme fraiche, to serve

1. Preheat the oven to 350′. Grease a 9″ diameter springform pan, then line the base with baking parchment.

2. Place cardamom in a bowl together with the almond flour, corn meal, all purpose flour and baking powder.

3. Beat the sugar and butter in a bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Fold the dry ingredients into this mixture with a spatula until just combined. Add two-thirds of the orange zest together with the vanilla extract, and just fold through.

4. Pour the mixture into the prepared pan and place it on the middle rack of the oven to bake for about 40 minutes or until a skewer comes out clean. Remove from the oven and the pan and allow to cool on a wire rack.

FOR THE SYRUP

Juice of 2 large oranges

1/4 cup of sugar

1 Tablespoon Grand Marnier or other orange liquor (optional)

5. Prepare the syrup by placing all the ingredients in a small saucepan over a medium heat and bringing to a steady simmer.

6. Pierce holes all over the cake with a wooden skewer while it is cooling and pour over half the syrup, a little at a time, until the cake has soaked it up. Sprinkle with the pistachio nuts, drizzle with the remaining syrup and sprinkle with remaining orange zest to decorate.

7. Serve in slices with a little creme fraiche.

*Laura’s Semi-Candied Orange Peel

I wanted something quick and pretty. Searching the web did not really give me the results I wanted, which led to my little experiment. I made the orange peel “shreds” using the special peeler I bought to make Green Papaya Salad. It worked really well. I put the shreds in a pyrex bowl, covered them with a little water, covered the bowl and microwaved it on high for 4 minutes. I drained the water, covered the shreds with 1/2 cup of sugar, a little more water, covered the bowl, and cooked another 5 minutes on high in the microwave. I let it cool for a few minutes and then removed the shreds from the bowl with a fork, onto a cutting board. They were not as curly as I wanted, so I wrapped them around a chop stick, held them for a second, and let them continue to cool. It was a lot of extra work, but I really like the results!

A Chocolate Covered Sunday…. Fleur de Sel Caramels, Chocolate Wrapped Caramels and Peanut Butter Cups

02/10/2014 by Laura 1 Comment

We set out this weekend to make a few caramels for Valentine’s Day. When it became apparent the first batch was probably going to crystallize, I remembered a trick I learned the previous weekend at a candy making class. I added about 1/3 of cup of cold, heavy cream to the simmering mixture and the caramel snapped right out of its downward spiral! Not 100% convinced it was going to be ok, we made a second batch. They were both perfect! Feeling extra brave, fresh off the newly learned caramel save, I decided we would dip half the caramels in melted chocolate, since I had also learned to temper chocolate at last weeks class. (The class http://thepantryatdelancey.com/, taught by Ashley Rodriguez http://notwithoutsalt.com/.) Nearly done with the salted and chocolate coated caramels, I still had a lot of melted chocolate on hand. I remembered the candy mold I had bought awhile ago, and I thought WHY NOT Peanut Butter Cups! The mold was a silicone mold and I hated it. I will purchase solid molds prior to ever doing molded chocolates again.

For the Fleur de Sel Caramels (Ina Garten’s recipe, which I tripled to make 120 caramels – a 10″ x 15″ pan)

1 1/2 cups sugar

1/4 cup of water

1/4 cup light corn syrup

1 cup heavy whipping cream

5 tablespoons butter, unsalted

1 teaspoon fine fleur de sel, plus extra for sprinkling

1/2 teaspoon pure vanilla extract

Butter an 8″ square baking pan, set aside.

In a deep, heavy saucepan combine 1/4 cup water, the sugar and white corn syrup, mixing very well. Take the pan over to the sink. Dampen your hand with cold water and “wash down” the sides of the pan to ensure NOT ONE single grain of sugar is on the side of the pan! Repeat all away around the pan until no sugar crystals are stuck to the side.

Move the pan to the stove and bring the sugar mixture to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir — just swirl the pan. Very important to prevent the formation of crystals.

While the sugar syrup is cooking, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful — it will bubble up violently. Stir in the vanilla with a wooden spoon.

Cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a high quality, reliable digital thermometer.

Very carefully (it’s hot!) pour the caramel into the prepared pan. Sprinkle with fleur de sel. (DO NOT SALT THE CARAMELS YOU INTEND TO ENROBE IN CHOCOLATE.) Cool until firm, overnight or in the fridge for a few hours.

When the caramel is firm, pry it from the baking pan. Cut into strips and then cut into squares on a cutting board. Wrap the candies.

For the Caramels Wrapped In Chocolate

About two pounds great quality chocolate – I used a combination of Divine 70% Bittersweet Baking Bars (3 x 5.3 ounce) and Ghirardelli Premium Baking Bar 60% (4 x 4 ounce) – chopped

Additional chocolate, about 1 pound as “seed” chocolate for tempering – chopped

Melt the two pounds of the chopped chocolate in a bowl over a double boiler, over a low simmer. Make sure the water is not touching the bottom of the bowl. Bring the chocolate to a temperature in the range of 114′-120′.

Remove the bowl from the double boiler. Add about 1/4 of the remaining chopped chocolate. You are going to reduce the temperature of the chocolate to 88′-91′, by adding the cold chocolate and stirring.

(The temperature is reduced by the addition of chocolate….not by the ambient temperature.) Continue adding the “seed” chocolate, stirring and taking the temperature. Once the desired temperature is reached (88′-91′), your melted chocolate is ready to use.

Line a sheet pan with parchment paper. Have the cut caramels ready to go. Using a chocolate dipping fork or two dinner forks, roll the caramel in the melted chocolate. Remove the caramel, tap the fork on the side of the bowl to remove the excess chocolate. Place the tip of the fork on the pan, and push the caramel off with the second fork.

For the Peanut Butter Cups

Check the temperature of your chocolate. You may need to repeat the tempering process, if it is too cool.

Coat a candy mold with tempered chocolate. Swirl, invert the mold over a bowl to remove the excess chocolate. Scape the mold to remove the extra chocolate from the edges. You may need to repeat the “chocolate rain” (letting the excess drip into a bowl) one more time. Once the mold is covered evenly, add the peanut butter filling. Place peanut butter in a pastry or zip lock bag. Cut a tiny hole and pipe the peanut butter into the center of the chocolates. You will need to remove any excess that is too close to the top.

Cover the mold with the tempered chocolate, scraping away the excess with a pastry scraper or spatula. Chill until set, about 30 minutes. Remove candy from mold. Keep cold until ready to serve. Place in candy cups.

Udon Noodle Hot Pot* with Beef and Shrimp

02/01/2014 by Laura 2 Comments

Inspired by all the Chinese New Year recipes this past week, I really wanted something hot and spicy with lots of noodles. I pulled an older cook book off the shelf, Lemongrass and Lime, by Mark Read, 2001. The Beef Hot Pot recipe is the inspiration for our big bowl of hot steamy noodles with lots of veggies, beef and shrimp. I used the new Thai Ginger Broth from Swanson’s. I was a little leery when I saw it and actually bought beef stock too, just in case it was not what I hoped it would be. I have to say – it’s a winner and will become a pantry staple at our house.

For the Hot Pot* with Beef and Shrimp

1 pound top sirloin steak, sliced thin in strips

1/2 pound of large prawns, cooked, peeled, deveined and tails removed

6 bunches baby bok choy, sliced

2 red Fresno chills, sliced – seeds and veins removed (you could use jalapenos if you want it hotter)

2 large shallots, sliced thin

3 stalks celery, sliced including the leaves

3/4 pound Shitake mushrooms, sliced

1/2 pound snow peas, ends removed and sliced diagonally

1 big handful of mung bean sprouts

3-4 Tablespoons fish sauce, depending on your desired taste

2 Tablespoons oyster sauce

3-4 packages of fresh Udon Noodles, or any other noodle you like: Soba, Rice Stick; cooked, rinsed and set aside

1 quart of stock, beef or Thai Ginger Broth

1 bunch of fresh cilantro, coarsely chopped – for garnish

6-8 green onions, sliced on the diagonal, for garnish

Prep the steak, shrimp and veggies as listed. To make slicing the steak easier, pop it in the freezer for about 15 minutes. Once all your ingredients are prepped, bring the broth to a boil in a large pan or wok, that you have a lid for.

Add the shallots and chilies, fish stock and oyster sauce, simmer for about 5 minutes, add the celery, mushroom and snow peas, cover and simmer about 4 minutes. Make sure the broth is simmering, add the noodles. Simmer about 3 minutes, covered. Add the steak, stir to combine simmer about 3 minutes. Add the bok choy and bean sprouts. Cover and simmer about 3 more minutes. Lastly, add the shrimp, cover simmer 2-3 more minutes until the shrimp are hot.

Serve in big soup bowls, garnish with chopped cilantro and sliced green onions. I really liked this cooking method. No stir frying in hot oil! You could vary the ingredients to suit your taste – vegetables, tofu….the possible combinations are endless.

*Hot pot, less commonly steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, and seafood. Vegetables, fish and meat should be fresh. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter. Wikipedia.

Laura’s Highlights* – 39th Winter Fancy Food Show, San Francisco, California

01/25/2014 by Laura Leave a Comment

I’ve been fortunate to spend my entire career in the food industry. As a foodie, the highlights of my year are always the Winter and Summer Fancy Food shows. This Winters show did not disappoint! There were so many new items to see, taste and talk about. The themes and trends became apparent, on the very first day after walking only a dozen aisles. There were lots, and I do mean lots, of new items using Siracha. Hummus, popcorn, chocolate, candy canes, mayonnaise, popcorn, chips and even (yikes) lip balm!

I have to say, my favorite new use of Siracha as an ingredient (their own, homemade Siracha) was presented by Hope Hummus, with their NEW Siracha Hummus. This is destined to become their number one item! http://hopehummus.com/products/

fancy food show hope siracha hummus

You are going to need a “scoop” for that yummy hummus! I recommend the new Sprouted Grain Pita Chips from the folks at Way Better Snacks. Not only are they delicious, sprouting delivers many incredible benefits including: increased vitamins and minerals, increased antioxidants, increased digestibility and increased nutrient absorption. For a detailed explanation of the benefits of sprouted grains, seed, and beans – head over tho their website. http://gowaybetter.com/sprouting/.

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My personal highlight this past week was meeting Chef Thomas Keller! Chef Lena Kwak is the formulator of Cup4Cup and the former Research and Development Chef for Chef Keller at The French Laundry. I first met Chef Kwak when she was introducing Cup4Cup. When I stopped to say hello, I was thrilled to see Chef Keller in the booth! What an honor to meet him in person. If you have not yet done so, check out the Cup4Cup Gluten Free product line, which now includes, Pancake and Waffle Mix, Brownie Mix, and Pizza Crust Mix. http://www.cup4cup.com/.

Chef Keller and Chef Kwak Fancy Food Show

The folks at Lotus Foods were featuring their new Rice Ramen Noodles. I don’t know about where you live, but Ramen is HUGE in Seattle. I personally cannot wait to try the Black Forbidden Rice Ramen Noodles in a big bowl of steamy broth with lots of colorful vegetables. Find recipes and other products on their website at http://www.lotusfoods.com/.

Lotus Food Rice Ramen Noodles

It is always fun to visit with Chef Sharone Hackman. You know him from Season 1 of Master Chef. Master Chef judge, Gordon Ramsey, called his sauce, “the best BBQ sauce ever made.” I was happy to see he had a new addition to his line of all natural, all sumptuous Chef Hak’s BBQ Sauces. Just like the first 3 sauces, Chipotle Bourbon, Habanero Pineapple, and Thai Chile Tamarind, the new Smoked Maple Mustard sauce is amazing! http://www.haksbbq.com/sauce.html That’s Ellie with the new Smoked Maple Mustard Sauce!

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Chef Eduardo Garcia, Emperor of Flavor, introduced a trio of Montana Mex Brand Seasoning Salts. The products are all natural and contain the highest quality ingredients. Whether you choose Chile, Sweet or Picante, you will find 100’s of uses for these wonderful salts. Check out the details and recipes at their website! https://www.montanamex.com/things-to-eat/salt/ .

Montana Mex Spice Salts

Hernan Mole Poblano, is a product I first tried last summer in New York. The product is a mole concentrate and you simply add stock and simmer. It is absolutely delicious, and as someone who has made mole a few times, it is very economical both from a time and cost perspective! http://hernanllc.com/ Isela, we did not “face the jar” in the photo…I am sorry for my “rookie” mistake!

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Many products evolve from family recipes that have been handed down from generation to generation, or from food and drink items people grew up with, that are not readily available. Phancy Soda Chanh is just such an item. Often found in Vietnamese restaurants, this is the first packaged Chanh on the market. It is available in two flavors, the traditional Lime flavor, and the newly created and innovative Strawberry & Lychee. They are all natural, made with real fruit juice and sweetened with pure cane sugar. They are so light, refreshing and delicious. http://www.getphancy.com/

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Also inspired by something they grew up eating and making with their family, is Heidi’s Salsa. Heidi entered her salsa in The 30th Anniversary of Los Angeles Farmers Markets salsa contest in 2009. After the careful consideration of 10 judges, “The Loco Local by Luko” took 1st place among the 12 salsas present that day. What I loved about this salsa was the fresh taste the lemon and lime juice provided. Founders and college friends, Heidi and Nikki are well on their way to a successful career in the condiment business! http://heidissalsa.com/

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The packaging of A&B Small Batch, All Natural Pepper Sauces drew me in to their booth. I was than totally impressed by the flavor of their 3 sauces, Original, More Heat and With Garlic. Great guys from Brooklyn on a mission! Check out their take on the Bloody Mary: The March Hare. Head to their site for the recipe. http://www.abamerican.com/

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After all that heat, it was time to cool off! Lucky for me, the next booth was filled with fabulous Gelato and Sorbetto from Brunswick, Maine’s own Gelato Fiasco. They were featuring their 6 bestselling flavors including Maine Wild Blueberry. My friends and I were secretly wishing they had brought all 24! YUMM! http://www.gelatofiasco.com/our-story/

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Scott, Cathy and Daniel launched a line of 6 innovative spice blends, under the brand name Just Cook. Just Cook is a creative San Francisco based food company specializing in blends for meat, poultry and fish. Their story is as inspiring as their spice blends. http://www.justcookfoods.com/about/.

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New from Bandar Monkey Foods, Lentil Crisps Poppadums in a smart and familiar package. This company is another collaboration of college chums who decided to make cross-cultural food they were both familiar with. The sauces are amazing and their future, with unbroken poppadums, looks very bright! http://www.bandarfoods.com/

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Not a new vendor, by any means, the always innovative Numi Tea Company launched a line of Indulgent Teas with chocolate as a key ingredient in each of the four blends. What a great way to satisfy those chocolate cravings without the calories! http://www.numitea.com/

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Have you ever had a margarita at Bobby Flay’s Mesa Grill? If so, you may have been lucky enough to have had the Prickly Pear Cactus margarita! I had my first Prickly Pear Cactus margarita at Chef Flay’s restaurant in Las Vegas. It was the best margarita I ever had. Check out the recipe here: http://www.bobbyflay.com/recipe.php?id=48. Now, head on over to Cheri’s Desert Harvest web site or your favorite specialty store for the starring ingredient! http://www.cherisdesertharvest.com/

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Other items that caught my eye, imagination and taste buds:

From American Roland Foods, http://www.rolandfood.com/, Truffle Mac & Cheese!

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From Victoria’s Kitchen, beautiful package and extremely unique and refreshing, Almond Water. http://www.victoriaskitchenrecipes.com/

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New Zatar Falafel Chips from my friend Sam at Flamous Brands! http://www.flamousbrands.com/index.html

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New Chocolate Spread from the Healthy Fat Company, Melt Organic. http://www.meltorganic.com/

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Convenient sustainable, wild caught Seafood Meals ready to heat and eat from Sea Fare Pacific. http://seafarepacific.com/

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New Mustard sauces from the folks at Fischer&Weiser. http://fischer-wieser.com/?p=2739

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Have you tried Ubons BBQ Bloody Mary Mix? It’s the best! http://ubons.net/ubbmm/.

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Delicious, unusual and innovative chocolate bars with totally unexpected ingredients (like Potato Chip!), Chao Chocolates. http://chuaochocolatier.com/

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Now, are you ready to start thinking about 4th quarter holidays? These items are sure to be a hit!

Cheese, Tofu and Butter Making Kits from Roaring Brook Dairy. http://www.roaringbrookdairy.com/

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Inspired brittles from Annette’s Chocolate. http://anettes.com/index.html

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Belgium’s Chocolate Source – Organic Fair Trade Chocolate Bars and Chocolate Sticks to enhance both Tea and Coffee! http://www.belgiumschocolatesource.com/

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Heat and Serve Noodle Kugel from Locker Family Recipes, formerly The Kugel Co. http://kugelcompany.com/

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What a cute gift idea from The Mason Jar Cookie Company! http://www.masonjarcookiecompany.com/

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Chocolate covered marzipan bars, with a twist from Nuttiness. https://nuttyness.com/

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The most wonderful appetizer, and a new flavor from Elegant Brie! http://www.elegantbrie.com/

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Last, but in no means least, ready to decorate Christmas Cut Out Cookies from Stonegate Foods. http://www.stonegate-foods.com/complete-recipe.html

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Thanks for visiting. I hope to see you all in New York in June!

*This is my personal blog. All opinions are my own and are not in any way associated with the company I work for. I have not received any form of compensation from any of the companies I have included in this recap. It is my sincere pleasure to share these products with you, as I personally believe they are awesome!

Low-Carb “Mock” Mashed Potatoes II and Savory Roast Pork

01/18/2014 by Laura 2 Comments

I recently discovered the wonderfulness of “mock” mashed potatoes, made with cauliflower, which I previously posted. While they were amazing, I thought they could be a little heartier and drier. So, the research and testing began. Many people use celery root in place of the cauliflower. Tried that….didn’t really care for it. That led to the concoction below – which combines celery root and cauliflower! It is my new personal favorite.

Mock Mashed Potatoes, Round 2

1 large head of cauliflower, rinsed and separated into small florets

1 large celery root (Celeriac), washed, peeled and cut into small cubes

16 ounces of chicken broth

4-5 cloves of garlic, peeled

1/4 cup shredded parmesan cheese

2 Tablespoons of butter or low fat sour cream, or both

salt and pepper

Place the celery root, cauliflower and garlic in a medium sauce pot. Add the chicken stock. Bring to a simmer and cook until soft, about 12-15 minutes. Drain well in a colander. Put back into the sauce pan and return to the stove on a very low simmer, for about 5 minutes, to remove as much of the residual liquid as possible. Meanwhile, line a baking pan with a few layers of paper towel. Spread the veggies on the paper towel to continue the drying process.

When you feel they are as dry as possible, return the veggies to the pan, add the additional ingredients and mash, with a potato masher, stick blender or electric mixer. Keep warm over very low heat until ready to serve.

For the Roast Pork with Oven Roasted Vegetables

1 Boneless Pork Roast

1 large fennel bulb, halved and sliced

2 carrots, peeled, sliced on the diagonal into 2-3″ pieces

1 large onion, halved and sliced

6-8 garlic cloves, sliced

12 – 14 Brussels Sprouts, halved (Or any other vegetable you prefer)

1/2 cup dry white wine

Herbs de Provence

Salt and Pepper

1 Package of Brown Gravy Mix, your choice (Yes, sometimes I use these things!)

Place all the vegetables, except the Brussels sprouts in the bottom of a roasting pan. Season with salt and pepper. Place the pork roast on top of the vegetables. Season the roast with the Herbs de Provence, Salt and Pepper. Pour the white wine over the vegetables.

Roast in a 325′ oven until the internal temperature of the roast is 160′. Set the roast on a cutting board and cover with foil to keep warm. Put the Brussels sprouts in the roasting pan, and return to the oven for another 20 minutes.

Make the gravy while the veggies are roasting. Taste all for seasoning. Slice the roast. Serve with the “mock” mashed potatoes, gravy and roasted veggies.

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01/17/2014 by Laura Leave a Comment

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South Beach Diet Thai Style Turkey Meatball Lettuce Wraps

01/17/2014 by Laura Leave a Comment

I have made these 3 times so far….each time getting a little better! I am finally happy with this version. I first saw the recipe when it was delivered to my mailbox from Kaylyn’s Kitchen, http://www.kalynskitchen.com/. Kaylyn has fabulous low-carb, South Beach Diet recipes. I have changed up the recipe to suit our taste, and to increase the fiber by adding flax meal. I also prefer to bake them, rather than fry them, as they are very soft. I hope you enjoy them as much as we have!

For the Meatballs

2 pounds lean ground turkey

1 Tablespoon finely minced garlic

1 red bell pepper, finely chopped

1 jalapeno, finely minced

2 Tablespoons fresh grated ginger root

2 Tablespoons sesame oil

2 Tablespoons rice vinegar

1 Tablespoon of soy sauce

1 egg, beaten

2/3 cup ground flax meal

Combine all the ingredients above in a large mixing bowl. Mix well. If time permits, chill for 20-30 minutes.

Scoop the meatballs into 1 inch balls. Place on a baking sheet that has been sprayed with cooking oil. Bake 20 minutes at 350′, making sure internal temperature of meatballs is 160′.

For the Dipping Sauce

1/3 cup of Fish Sauce

1/3 cup of rice vinegar

2 Tablespoons of sesame oil

1 teaspoon crushed red pepper flakes

2 Tablespoons of soy sauce

Mix all together, set aside until ready to use.

For the Lettuce Wraps and Garnishes

1-2 heads of Butter Lettuce, washed and leaves separated

1 cucumber, seeded and sliced

1 bunch of green onions, sliced

1 bunch of mint, chopped

1 bunch of cilantro, chopped

1 lime, cut into wedges

To Serve

Place one to two meatballs in a leaf of lettuce. Garnish with cucumber, mint, cilantro, and onion. Add a couple spoonful’s of dipping sauce. Roll up like a burrito. Enjoy!

Panang Curry Salmon with Asian Style Veggies

01/16/2014 by Laura 1 Comment

I first had Panang Curry Salmon in a tiny Thai restaurant on the outskirts of Chinatown in WaDC. It immediately became one of my favorite dishes. Quick, full of flavor and even on the healthy side! Mae Ploy is my favorite brand for curry pastes and coconut milk. It is readily found in larger Asian markets. The Bok Choy, Shitake Mushrooms, Garlic, Ginger and Bell Pepper stir fry were a perfect accompaniment!

For the Panang Curry Salmon

1 Salmon filet – 1 1/2 – 2 pounds, pin bones carefully removed

Season salmon with salt and pepper. Place on a large piece of foil that has been sprayed with oil. Gril salmon on hot grill, until medium-rare, about 12 minutes. (As you can see, we grill all year, in the rain, sleet, snow and dark of night! You could also choose to broil the salmon.)

For the Panang Curry Sauce

Heat 2 tablespoons of high-heat oil over medium heat in a sauté pan. Add 2-4 Tablespoons of Panang Curry paste. Saute for two – three minutes. Add 1/4 – 1/3 cup of sake (or dry white wine). Simmer about 1 minute.

Add 1/2 can of Mae Ploy Coconut milk. Stir in 2-3 Tablespoons of Fish Sauce, depending on your taste. (3 Crabs is my favorite brand, as I have mentioned in previous posts.)

Stir thoroughly and return to a simmer. Reduce heat to very low. Keep warm while you prepare the veggies and grill the salmon.

For the Vegetables

3-4 heads of baby bok choy, sliced

1 yellow bell pepper, chopped

1 red Fresno chili pepper, minced

4-5 cloves of garlic, minced

1 small, sweet onion, diced

1/2 pound shitake mushrooms, sliced

High heat oil for sautéing

Splash of sake or dry white wine

Heat 2-3 tablespoons of oil in a large sauté pan that has a lid. Sauté the onion and garlic about 4 minutes. Add the chili, bell pepper and mushrooms. Cook 2-3 more minutes. Add the sliced bok choy and a generous splash of sake or white wine. Reduce heat and cover. Let vegetables steam while you grill the salmon. Season with fish sauce or soy sauce.

To serve: Place a generous amount of veggies in a pasta bowl or on a plate. Top with a serving of salmon. Spoon the sauce over the salmon. Garnish with slivered basil.

Curried Flank Steak with Mushrooms and Low-Carb “Mock” Mashed Potatoes

01/10/2014 by Laura Leave a Comment

I am a big fan of cutting carbs to lose a few pounds. I have looked at the “Mock” mashed potato recipes every time I have dieted, and thought “eeeewwww”. I finally got around to giving them a try and I am thrilled to admit I was wrong about them. This is an absolutely delicious, low carb way to satisfy that, all too frequent, diet craving for something rich and creamy and comforting! We served them along side one of our all time favorites: Curried Flank Steak with Mushrooms and roasted Brussels sprouts.

Curried Flank Steak, inspired by The Seattle Classic Cookbook, Junior League of Seattle, 1983

For the Flank Steak

1 large flank steak, or flat iron steak (2 pounds or so)

6 tablespoons of soft butter

3 tablespoons of Dijon style mustard

1 tablespoon curry powder, I like Madras style

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon coarse ground pepper

1/2 -3/4 cup dry sherry

1 cup sour cream

1 pound sliced mushrooms

2 tablespoons butter

2 tablespoons chopped fresh parsley for garnish

Make a paste of the soft butter, Dijon, curry powder, Worcestershire, salt and pepper. Lay the flank steak in a large glass container. Spread each side with the paste, and season with salt and pepper. Pour the sherry over the steak. cover with plastic wrap and marinate at least 4 hours in the refrigerator. turn the meat at least once. Let come to room temperature for 1 hour prior to preparing the steak.

Slice and sauté the mushrooms in the 2 tablespoons of butter. Add a little sherry if more liquid is needed. Set aside. Preheat the oven to broil. Broil the meat 5 – 6 minutes per side on an oven proof broiler pan, until medium rare. Remove the meat to a cutting board. Cover with foil to keep warm. Scrape the drippings from the broiler pan into the mushrooms. Sauté until the liquid has reduced a bit. Reduce the heat and add the sour cream. Slice the steak with a very sharp knife, diagonally against the grain. Serve three to four slices per serving. Top with the mushroom sauce and garnish with parsley.

“Mock” Mashed Potatoes, inspired by The South Beach Diet Super Charged Cookbook

For the Mock” Mashed Potatoes

1 large head cauliflower, broken into small florets

14 ounces chicken stock

2 tablespoon cream cheese, softened

1/4 cup grated cheese, I used low fat white and yellow cheddar

2 cloves minced garlic

3 tablespoons unsalted butter

freshly ground salt and pepper

chives or green onions, sliced for garnish

Place the cauliflower in a stock pot pour in the chicken stock and cover with lid. Bring to a boil, reduce heat and simmer about 15 minutes until tender. Drain liquid. Return pan to stove to ensure all liquid has evaporated, about 2-3 minutes. (You may want to drain on paper towels to ensure all liquid is removed.) Mash the cauliflower with a hand mixer or immersion blender. Add the remaining ingredients and mash again. Adjust for seasoning. Keep warm over very low heat until ready to serve.

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