Tuesday, January 11, 2011

Hibachi Chicken

Because I can't seem to get the whole family together long enough to go to a restaurant. I am making a night of Benihana food at home. Usually we go out and get sushi, the ginger salad, hibachi chicken and teriyaki steak. I am making the meat for the boys and sticky rice as well for us girls. Hibachi chicken is very easy to make. Anyone can do it. 4 Skinless boneless chicken breasts

1 lg Onion
2 md Zucchini (I do one, because Randy is really the only one that eats it)
2 c Mushroom
2 tb Vegetable oil
6 tb Soy sauce
4 tb Butter
Salt
Pepper
2 ts Lemon juice
3 ts Sesame seeds

Slice Chicken onion, zucchini and mushrooms into bite-size pieces. Spread 1 tbsp oil in a large frying pan over medium high. Spread another tbsp oil in another pan over medium high heat. Begin by sauteing the sliced chicken into one of the pans. Add 1 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper to the chicken. Add the onion and zucchini to the other pan. Add 2 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper. Saute the vegetables al dente (if you like mushy ones... then go right ahead, I however do not), being sure to stir both pan often.


When the chicken has sauteed for about 2 minutes or when it appears white on all sides, slide the meat to one side of the pan, pour lemon juice on it, then add the mushrooms to the other side of the pan. Pour 1 tbsp of the soy sauce over the mushrooms, then add 1 tbsp butter plus a dash of salt and pepper. Continue to stir both pans. After 6 to 8 minutes, or when the chicken is done, sprinkle 1 tsp sesame seeds over the chicken, then mix the chicken with the mushrooms. Spoon the chicken mixture in 4 even portions on 4 plates next to 4 even portions of the vegetables from the other pan.

Teriyaki steak for the boys

For the men, I am doing the classic Teriyaki steak like Benihaha makes. My arm is sore from chopping today. Here is the recipe for easy Teriyaki steak, asian style.

1/4 cup sake
1/2 cup soy sauce
1/2 cup mirin
2 tablespoons sugar
1 Tb canola oil
3/4 lb boneless beef top loin steaks, sliced thin
4 spring onions, roughly chopped
  1. Pour sake, soy sauce (gluten free for us), mirin and sugar in a pan. Stir the mixture well.
  2. Put the pan on low heat and simmer for a couple of minutes.
  3. Remove from the heat and cool the mixture. (this is your teriyaki sauce)
  4. Heat the oil in a frying pan or flat grill until very hot and stir-fry the meat for 2 minutes.
  5. Add spring onions and stir-fry for 2 minutes.
  6. Add Teriyaki Sauce and stir-fry for 1 minute.

Gluten-Free Chinese Dumplings

I was so excited when I read through all the foodbuzz posts today. TheWannaBeChef posted this recipe that looks scrumptious for Gluten-Free Chinese Dumplings. I LOVE chinese dumplings... potstickers... anything of the sort, but had not attempted to make a gluten-free version of them for my daughter. I am suprised there is no xanthan gum in his recipe and I use my own gluten free flour blend, so just to make sure they down fall apart on me I am putting in 1 tsp xanthan gum. I am sure there is a reason, but I saw he uses bobs gluten-free flour mixture and I can't remember if it has xanthan gum in it or not. I am not a big fan of Bob's gluten free flour. That's why I make make my own.  Below is his recipe with some minor changes on my part. You can view the way he did it by clicking here: TheWannaBeChef. I was making mine as an appetizer for 4, so I halved the recipe, and added and took away a bit.

• 1/2 tsp xanthan gum
•2 1/4 cups gluten-free all-purpose flour ( use 2 parts rice flour, 1 part tapioca flour, 1 part potato starch)
•3/8 cup cold water
•3 eggs
•1/2 lb ground pork or chicken
•1/2  teaspoon ground ginger
•2 cloves of garlic, minced
•1 Tablespoons green onions, chopped
•1/2 Tablespoon brown sugar
•1 1/2 Tablespoons gluten-free soy sauce
•1 Tablespoons sesame oil

To make the dough, mix together the flour, xanthan gum, water, and 2 eggs. Work the mixture until it forms a tough dough and roll it into a ball. I always do this by using the dough attachment on my kitchenaid.

To make the filling, mix together 1 egg, the meat, ginger, onion, garlic, brown sugar, soy sauce, and sesame oil.

Knead the mixture together until the ingredients are mixed together nicely.

Roll the dough into balls.

Then I used my kitchenaid pasta dough roller to roll out the dough about 1/4 inch thick. The first time through it was crumbly, But the second time through it rolled out perfectly. I did it on the largest roll through setting.
Scoop a tablespoon of filling about an inch apart. I used an egg wash in between then meat to help seal the dumpling.

I put a plain dough on top of the dough that had the filling. Pinch down to seal the edges. If any part shows sign of tearing, take a little extra dough and make it into a patch, pressing down lightly on the thinning area. I used a round cutter to cut the dumplings.

Preheat oven to 350 degrees.
I am pan frying mine. TheWannaBeChef did it both was (steam, fried), but recommended frying them and I love them pan fried anyway.

To pan-fry these, heat a large skillet with a few tablespoons of oil in the pan. Once hot, add the dumplings
and cook 5 minutes on each side until the breading is crunchy and cooked. I then put them in a 9x12 pan and spooned the Gluten-Free Dipping Sauce (recipe below) over each dumpling. Cover with aluminum foil. Put in the oven for about 15 minutes. This will steam in the sauch and make the dumplings softer.

He also gave a recipe for the Gluten-Free Dipping Sauce (yes for those of you that don't know soy sauce normally has gluten. So you have to buy gluten-free soy sauce)

•6 tablespoons gluten-free soy sauce
•2 tablespoons sesame oil
•1 tablespoon chopped green onion


To make the dipping sauce, mix the sesame oil and soy sauce well. Add the chopped onion on top as garnish right before serving. Be sure to mix the sauce again any time you serve it as the oil will separate.

Friday, January 7, 2011

Thai One On

Tonight I had the wonderful chance to review the restaurant Thai One On. It is a very nice Thai restaurant located in Vista California. It didn't seem like Vista. It was not that far from my house, but yet the address says Vista.
Thai One On (Fine Thai Cuisine)
485 S Melrose Dr

Vista, CA 92081

When I walked in, I was pleasantly overwhelmed by all of the yummy smells. The atmosphere is perfect. Not too big, not too small. They were quick to get us a seat. It was Friday night at 6:45 pm and even though the restaurant was busy. There was still room for us 3.
The tables were set nicely.

They also are positioned well in the restaurant so while it is busy, you still feel like you can enjoy a nice conversation. We however enjoyed a nice little chess lesson. ( I am proud to be learning, thank you very much!)


The server was very nice. They did not wear name tags, so I can't give her props. But all the same, She was on it. I ordered a Pinot Grigio because I planned to get some spicy food. I felt like I snapped my fingers and it was there.

Let me give you the run down of what was ordered between 3 of us. I did not eat it all, so I took the word of who was eating the dish. Since I am not a meat lover. I had that covered by someone who was.

Appetizers:

Angel Wings:


Tom Yum:


Fresh Rolls:


Main Courses:

Red Curry:


Yellow Curry:


Vegetarian Drunken Noodles:


For the most part Thai food is self explanatory. I could give you the run down. But if you like Yellow Curry. You will LOVE their yellow curry. If you like Red curry, you will LOVE their red curry. The drunken noodles were mine (big surprise!) I loved it. I only could eat half, because I had eaten 3 of the vegetarian fresh rolls with peanut sauce. The only part of my dish (because of course I have to try to fix something right?) that I would change, is the zucchini. I just don't like it. I don't care who you are, or how good you think you cook zucchini. I just don't care for it. When I go back (cuz I will), I will get the same dish, but ask to hold the zucchini. The other 2 guests with me loved their food. They both said they would re-order what they got. So all together if you are in my neck of Southern California. Be sure to check out Thai One On. The service was great. The food was even better.

Oatmeal Cookies

As always I am going to give instructions on how to make these regular and how to make them gluten-free. Because a lot of people don't read my whole blog. They just read one recipe. I know it is repetitive, and I am sorry for that. I mix my own gluten free flour and add 1 tsp of xanthan gum to make items gluten-free. If you want it to be regular. Just omit the xanthan gum and use regular all purpose flour.

I have been making these cookies since high school. They are quick and easy and please crowds. I don't like raisins people. AT ALL. BUT I am told for those raisin lovers, that these cookies would be great with raisins in them. Have fun with that. I will stick to my nice plain oatmeal cookies thanks.


2 sticks softened butter
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 tsp good vanilla
1 1/2 cups gluten-free all purpose flour (or regular all purpose if not gluten free)
1 tsp xanthan gum (omit if not gluten-free)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups gluten free oats (any oats if not gluten free)
(if you like raisins you can add 1 cup)

Heat oven to 350 degrees
Sift together flour, xanthan gum, baking soda, cinnamon, salt.

Beat together butter and sugars until creamy
add eggs and vanilla and beat well.
stir in oats
Drop round tablespoons onto ungreased cookie sheet.
Bake 12 minutes until golden brown.

Mexican Rice naturally gluten-free

I needed rice to go along with my enchiladas. I wanted Mexican Rice. The kind I get with my Mexican food at Cucina Del Charro here in SoCal. I love to add rice and beans to a chip before a meal. I know, not the healthiest menu, but I did not say I was going for healthy. I am going for comfort food right now.  This recipe turned out fantastic. In the past when I have tried to make spanish rice, I added tomato sauce or paste and it never turned out right. I have to say this hit the spot.

1/3 cup olive oil
3 cups chopped yellow onions
1/3 cup chopped seeded jalapenos
1 tbsp garlic, minced
1 pinch of saffron ( you can omit if you dont have it. But I like the flavor it adds)
2 1/2 cups long-grain white rice
2 1/2 cups canned chicken broth or 2 1/2 cups chicken stock
2 tsp salt, or to taste, depending on the saltiness of the broth
2 tsp Southwest essence seasoning (see below for recipe)
1/4 cup chopped fresh cilantro
Cheddar cheese for topping
Southwest Essence Seasoning: makes ½ cup
2 tbsp chili powder
2 tsp ground cumin
2 tbsp paprika
1 tsp black pepper
1 tbsp ground coriander
1 tsp cayenne pepper
1 tbsp garlic powder
1 tsp crushed red pepper
1 tbsp salt
1 tbsp dried oregano
Combine all ingredients thoroughly. Store in an airtight container.

Preheat the oven to 350. Heat the olive oil in a large oven safe saucepan with lid over medium heat. Add the onions and jalapenos, stirring until soft, about 5 minutes.
Add the garlic and cook for 1 minute. Add the rice and cook, stirring, until opaque, 2 to 3 minutes.
Add the broth, salt, and Southwest essence seasoning. Stir well and bring to a boil. Cover with a tight-fitting lid and transfer to the oven.

Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

Remove from the oven and let sit for 5 to 10 minutes. Fluff the rice with a fork and stir in the cilantro, if desired. Add the cheese and serve warm.

Chicken Enchiladas

I was for some reason in a "Main dish" funk. Don't get me wrong. I have been cooking them non-stop, but it was things that I had already made. So then I thought. If I could go out to eat and order anything I want... what would I order? For me it was Cheese Enchiladas with spanish rice and beans. But, the men want meat. So in true form, I am making half vegetarian and half chicken. This recipe is for the chicken ones. It is not difficult to do. And I just substitute more black beans and cheese for chicken in Taylor and mines enchiladas.

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves
8 corn tortillas
1 1/3 cups shredded Cheddar

Directions
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes.

Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.
Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.

Heat corn tortillas in a tortilla warmer to soften them. Arrange 8 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese
Bake enchiladas 20 minutes, until cheese is golden and gooey!

Wednesday, January 5, 2011

Chocolate Chocolate Chip Muffins Gluten free or regular

My daughter is craving those Costco muffins. You know the ones. The ones that are yummy chocolatey on both the outside and inside. I have made them before, just not the gluten-free way. For those of you who are not gluten free, simply use regular all purpose flour and omit the xanthan gum. Otherwise, Follow the recipe. You will be surprised!
Chocolate Chocolate Chip Muffins

1 1/4 cups gluten-free all-purpose flour  (2 parts rice flour, 1 part tapioca flour, 1 part potato starch)
1 tsp xanthan gum
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
4 tablespoons unsalted butter, melted (room temperature. I made the mistake of having it too hot and ended up with scramble and had to start over. Novice mistake, but I wasn't paying attention.
1/2 cup dark brown sugar
3/4 cup milk
1 tablespoon vegetable oil
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees F.

Line the muffin tin with paper liners and lightly coat with cooking spray. (if you don't do this the muffins will stick, trust me.)

Whisk the flour, xanthan gum (if gluten free) cocoa, baking powder, baking soda and salt in a medium bowl.



In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.

Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips—don’t mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups.

Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. I store them in the fridge.

1 Year of blogging and Cheese bread Gluten free OR regular

I realized today that my 1 year of blogging anniversary came and went. Crazy how fast time flies. My first blog was January 3rd of 2010. 211 recipes later I am still posting. Not bad. I wasn't going for any record or anything. Truth be told I started this so that my daughter would have a copy of all my recipes when she moved out one day. I have horrible handwriting, I type better. So It is much faster for me to type out my recipes as I cook them. I am slowly working my way through my big humungo book that I have been cooking out of since I was young. I probably have posted half of my recipes. I will keep at it.

Today it is 70 degrees, perfect blue sky. I leave my back door open all day so the dogs can go in and out freely. So I turn on my fireplace in the evenings to keep it warm. No sense in having the heat on. The rest of the house stays warm. It is just the back room that gets chilly. I like it. It makes it feel homey.

Taylor has a basketball game tonight. Bummer I did not know this before. Because tonight I am making yummy Cheese bread that is gluten free (but you would never know).

I adapted the bread part from Gluten-Free Baking Classics by Annalisa Roberts. But the cheese part I have been making for years. For those of you who are not gluten free... simply make your own regular bread, or buy the daily loaf at albertsons or your local bakery, and skip down to the cheesey topping part.


Yeast mixture:
2 tbsp sugar
1 1/2 cup warm water
2 tbsp active dry yeast

Dry ingredients:
3/4 cup sorghum flour
3/4 cup brown rice flour
1/2 cup millet flour
1/2 cup potato starch
1/2 cup arrowroot starch
1 tbsp xanthan gum
1 tbsp flaxmeal
1 tsp pectin
1 1/2 tsp salt
2 eggs
1 tbsp olive oil
1 tsp apple cider vinegar

Preheat oven to 400ยบ. Grease french bread pan and dust with cornmeal. Or you can shape foil into individual baguette shapes.

Pour sugar into warm water. Add yeast and cover with plastic wrap. Set aside. The mixture will form a head of foam indicating that the yeast is ready.

Combine dry ingredients in the bowl of a stand mixer Mix on very low speed. Once the dry ingredients are blended together, add the yeast mixture, keeping the mixer on low speed at first to avoid liquids splashing out of the bowl. Increase speed to medium high and add the olive oil, eggs and apple cider vinegar. Mix for 4 minutes in the kitchenaid.

Scoop the dough into prepared pans. 1 cup into each pan. The dough will seem way too soft. Don't worry. This is normal!

Using a pastry brush, brush each loaf with olive oil. The brushing will not only allow you to coat the surface of the loaves with olive oil, but will also allow you to sculpt the dough into more of a french bread looking shape, the scoops of dough melding into each other.

Cover with a towel and place in a warm place to rise for 30 minutes.

Just before baking, spray the edge of a serrated knife and using a quick motion, make three diagnoal slits in the top of each loaf. Bake for 40 minutes Periodically, spritz the inside of the oven with water. This will create steam that will help form a nice crust on the bread. Cover for last 10 minutes if crust is getting too well-done.


For the Cheese Topping:

8 oz shredded Mozzarella cheese
1 lb shredded sharp cheddar cheese
1/2 cup chopped green onion
1/2 cup mayonnaise
2 Tbsp sour cream
4 cloves garlic, minced
1 stick unsalted butter softened

1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.


2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.

3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.


Roasted Potato Slices with Garlic Aioli Dip

I haven't posted much over the Christmas break. My kids left a few days after Christmas to visit Family in Oregon. Randy and I had a few days of eating leftovers and a few days of going out to our favorite places. But, the kids flew home. Time to get busy in the kitchen! I bought to many potatoes, and I wanted to do something with them. I read, look up things ... get ideas. I love reading blogs and I love reading my culinary text books. Call me a nerd. I really don't care. It is what gets me going. Keeps me going.  Like I said my daughter visited Oregon. People there had not seen her in a while and so many people were shocked at her change in appearance just from going off gluten. Her skin is clear and bright, I am so thankful we found out. So I made this scrumptious appetizer. But the best thing about it was my Aioli dip. It was so good. Next time I will double it. We gobbled it up so fast. Taylor loved it. Also these chips reheat nicely in the toaster oven.

Roasted Potato Slices with Garlic Aioli Dip
2 lbs. russet potatoes
3 tbsp olive oil
kosher salt
freshly ground black pepper (my daughter hates pepper, so I make half of them without pepper)

Preheat your oven to 400 degrees. Lightly coat two baking sheets with foil and cooking spray.
Scrub the potatoes and slice into 1/4" slices. If you have a food processor it comes in really handy to get them all the same width.

Put the sliced potatoes into a large shallow bowl with the oil, salt, and black pepper. Use your hands to turn the potatoes over and over, until they are thoroughly coated.

Arrange the potato slices on the prepared baking sheets,

 Bake for 15 minutes. Rotate the pans back to front and shelf to shelf, to make sure potatoes roast evenly. Bake for another 10 minutes.

Remove the potatoes to parchment paper to dry. Add more salt if desired.
Now for the best part.
Garlic Aioli Dip
1/3 cup mayonnaise
1/3 cup yogurt
1/2 tsp paprika
1/4 tsp onion powder
1 head of garlic roasted ( I have a garlic roaster that is easy peasy)
pinch of salt

First roast your garlic. The reason I love my garlic roaster is because it is a little olive oil, salt and Garlic. then push a button and 15 minutes later look what you get:

Combine all of the ingredients into the blender

Blend until smooth.
Serve.

Dip the potatoes and eat. Simply delicious.

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