TERIYAKI MUSHROOMS

This is so simple, easy yet so delicious. I call this K.I.S.S.(Keep It Simple Sweetheart...okay, okay S really means Stupid ha!ha!ha!) .This is actually one of my no recipe recipe dish ;) All you need are 3 ingredients (mushrooms, teriyaki sauce, canola oil) and viola! you have a wonderful appetizer or side dish.

Clean and wipe your mushrooms with damped towels.
Preheat your oven at 360 degrees F
Cover your baking pan with foil or parchment paper to save you from washing the pan. Spray or wipe oil around your baking pan

Arrange mushrooms on to your baking pan.

Drizzle each mushrooms w/ Teriyaki sauce.and oil mixture.

Bake for 40 minutes or until mushrooms are tender.

Viola!!! So juicy and delicious.

STUFFED MUSHROOMS - ASIAN STYLE

September is National Mushroom Month! Who makes up this things anyways? not that i'm complaining...i actually love the idea.

So in honor of the National Mushroom Month, i challenged myself to come up with my own recipe for stuffed mushrooms. I thought of an Asian theme, ha! surprise, surprise! lol! I had some Chinese sausage in the fridge and spinach , so that became my main ingredient for the filling.

Husband and I both love, love these stuffed mushrooms that's why i'm sharing it! You can absolutely substitute Chinese sausage for other variety of sausage such as Polish sausages or Mexican sausages.

These are great as appetizer but if you know us better, it was our dinner served with steamed white rice. Yum!!!!

Ingredients:

1 dozen of medium to large button mushrooms (they are in season so you should be able to buy the large ones)
4 pieces of Chinese sausage-lop cheung f :(chopped- you can use the food processor)
1/2 C Panko breadcrumbs
1/2 C Chicharon (Pork rinds/ cracklings) crushed
1/2 cup fresh spinach (cleaned and chopped)
2 T soy sauce ( start w/ 2 T and add more if needed)
2 T unsalted butter
2 cloves of garlic (minced)
1 small sweet onions (chopped)
water if necessary

*** Salt and pepper aren't necessary, the Chinese sausage has enough of those.

1. Clean / wipe mushrooms w/ damped towel. Take out the stems, chop and these will be part of the filling.

2. On a hot pan, saute the sausage. Stir to brown the sausage, gradually rendering the fat.

3. Stir in the garlic and onions, saute until onions are cooked. Add the chopped mushrooms, stir until mushroom stems are cooked and all mixture are incorporated.

4. Add in 2 T soy sauce, taste and add more if needed. The sausages are already seasoned that's why soy sauce should be added little by little. Add little water if you think the filling is too dry.

5. Remove from heat, fold in the chopped spinach and let cool. Right before stuffing add the panko bread crumbs.

6. Put diced butter in the mushroom cups before adding the filling. This will make mushrooms moist.

7. Stuff all mushroom cups then top with crushed chicharon

8. Bake at 360 degrees F for 45 minutes or until mushrooms are cooked.

9. Drizzle w/ sriracha or soy sauce. Enjoy!!!

Like i mentioned...we served this w/ rice!

Chinese Sausages

Ready for the oven!

Very flavorful.  

Yummy with sriracha!

Love the crunchy texture of the chicharon,

KRUPNIK (POLISH BARLEY SOUP) AND POLISH SAUSAGE WITH CARAMELIZED ONONS SANDWICH

Y: 6

Recipe from C&F Food Inc.



3/4 cup Pearl Barley (washed and rinsed)

4 teaspoon sour cream

1 large onion, chopped

8 cups soup stock

1/2 cup butter

1 small carrots, diced

1 small turnip, diced

1 medium leek, chopped

1/2 cup celery, chopped

2/3 cup mushrooms (porcini or anykind)

1 teaspoon salt

1/4 teaspoon pepper



Simmer barley in 2 cups of stock until tender. Add butter gradually. Add chopped vegetables and the remaining stocks. Bring to a boil until vegetables are tender. Season to taste. Add a dollop of sour cream when ready to serve.



* I DIDN'T HAVE BEEF STOCK SO I USED BEEF BOUILLON

Cook the sausages together with the onions. Saute onions until caramelized. 

Serve on a submarine rolls

Peanut Butter Chili Fudge Mallows (Fudgey Mish- Mosh)

I know there are similar recipes out there, but this fudge was totally made just so i can save some items that were expiring that's why i originally called it "Kitchen Sink Fudge". But i have to change the name because Kitchen Sink Fudge doesn't sound appetizing right? Erin suggested Fudgey Mish- Mosh which i like ;) but then, i would like the readers to at least get an idea what kind of a fudge these are, so i opted to call it Peanut Butter Chili Fudge Mallows a.k.a Fudgey Mish Mosh.. Thank you Erin ;)

Wow!!!! these were really good.  It was actually a toss between cupcakes and fudge but opted for the later all because it was easier to make! ha!ha! No regrets though!

I  love the flavor profile. You get a hint of chili, a  hint of a bitter sweet from the chocolate. You can taste the salt flavor, the crunch  from the almonds and of course the peanut butter flavor. Then  the sweetness from the marshmallow and a hint of sour and creaminess from the cream cheese. Oh yeah!!! This is a keeper for sure!
Who would have "thunk it" a successful recipe was made out of saving expiring ingredients rather than throwing them away;)

1  8 oz. cream cheese (Philadelphia)
1 small bag of mini marshmallows ( I used GFS brand)
1 pack of 12 oz semi sweet chocolate chips (Nestle)
2 bars of Moser Roth chili chocolate
1 cup peanut butter
1 cup chopped  roasted and salted almonds

1. Melt chocolate with peanut butter and cream cheese in a sauce pan over low heat. Stir until mixed and smooth.

2. Fold in the marshmallow and almonds.

3. Pour into parchment lined baking pan and chill until firm.

4. Cut into ½ inch cube. Cutting it bigger will be too sweet.

Persian Pomegranate and Walnut Stew (Koresht - e - Fesenjan)

4 pcs. chicken leg quarters
1 large onion, sliced thin
2 cloves of garlic, minced
1/2 lb walnuts, toasted and ground
1/2 cups pomegranate syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
1-2 T sugar (depending on taste and sweetness of juice)
1/2 tsp cardamom powder
2 T lime juice
salt and pepper to taste
3 T olive oil
**water if needed

Brown chicken pieces in a heavy bottomed pan in oil. Remove and set aside. Using the same pan, sauté onions and garlic. Season with salt, pepper, cinnamon and nutmeg, stir and fry for a minute.

Mix in the walnut into the mixture. Add the browned chicken pieces and toss to coat. Stir in the pomegranate syrup. Bring the mixture to a boil. Add little water if chicken needed more cooking. then reduce heat to low and simmer for at least an hour until the sauce is thickened, the walnuts release their oil and the sauce has reduced to about half..

Add and stir in lemon juice and sugar according to taste. Adjust seasoning if needed. Continue cooking for a 20 more minutes. Mix in the ground cardamom few minutes before serving.

I like to serve these with steamed rice but you can serve these with warm pita bread.

These taste better the following day.

Recipe adapted from

 Koresht - e -Fesenjan!

DC Challenge Edible Container Winner (SZECHUAN CHICKEN ON CRISPY CHICKEN SKIN BOWL)

Hello, i didn't have the chance to thank everyone for voting and making it possible for me to win the first Daring Kitchen Cooking Challenge Contest. 

FROM THE BOTTOM OF MY HEART I THANK YOU ALL FOR THE UNTIRING SUPPORT. OH I KNOW HOW IT WAS TO VOTE AND VOTE AND VOTE  DAY IN AND DAY OUT FOR HOW MANY WEEKS? HA!HA!  BUT IT WAS GREAT!

THANK YOU TO THE DARING KITCHEN FOR THIS CONTEST. BEING A MEMBER IS INDEED A CHALLENGE. IT IS EXCITING TO WAIT AND SEE WHAT THE NEXT CHALLENGE WILL BE. WITH THE ADDITION OF THE CONTEST I'D LIKE TO BELIEVE THAT IT MADE US MORE ENTHUSED AND KEPT OUR CREATIVE MINDS GO THROUGH THE ROOF!!! EVERY ONES DISHES WERE EXCEPTIONAL. 

THE DARING COOKS’ JUNE, 2011 CHALLENGE: HEALTHY POTATO SALADS FROM AROUND THE WORLD!

Stunning photos, delicious recipe choices, and a whole lot of gumbo love is what you provided us last month, Denise, and we couldn’t be happier (we’re a lot fuller.. but nonetheless.. ) for it. Thank you for presenting a wonderful challenge that many people had never tried before. This was the first time I’ve had Gumbo and I’m TICKLED PINK to have these recipes as the seafood Gumbo I made was OUT OF THIS WORLD. I read pretty much the same the same sentiment from so many people.. I think we can all agree it was a great introduction into Creole cooking! Thank you so much!!

As promised.. we have our winners, courtesy of the Daring Kitchen readers’ votes! Grand prize goes to TaGa_Luto for her Szechuan Chicken in Crispy Chicken Skin Bowl! Congrats, Pia! 

And our runner up is Monkey Queen for her Pear and Beet Dried Bowl Filled with Cheddar Cheese Soufflé! Congrats to you too, Renee! Yay! I’ll email you both very soon! 

Many, many thanks and congratulations to all of our top 5 finalists.. the votes were SO CLOSE and I’m not just saying that.. the voters had a tough time picking the winners. Terrific job everyone!! 

Big thanks to everyone who has sent in their Member Spotlight questionnaires, and who have volunteered for cookbook/product reviews or FoodTalk articles! I’m good now for a bit on everything except FoodTalk Articles – still have lots of openings for the 2nd half of 2011 if ya’ll are interested! Just drop me a line at lamiacucina AT adelphia DOT net and I’ll get you on the roster.

This month we’ve got another fun challenge that is totally open to creativity.. and the lovely people at the United States Potato Board are sponsoring this challenge so we can help get the word out about what a delicious, nutritious and versatile vegetable potatoes really are! So have fun! Cook outside the box and outside your comfort zone.. let your imaginations run wild! 

Lis

xoxo

This is the winning dish.
SZECHUAN CHICKEN ON CRISPY CHICKEN SKIN BOWL

 

HEALTHY POTATO SALAD FROM AROUND THE WORLD - DARING COOKS CHALLENGE FOR JUNE 2011 PART 2

Part two for the DC June Challenge. This brings back memories. My mom makes this for special occasions. I don't have her exact recipe. My version may not be as good as my mom but i know it's close enough! ha!ha!  I'm calling this " Filipino Potato Salad".

Ingredients:

FOR THE SALAD:

1 lb.Yukon Gold Potatoes (washed)

1/4 C Carrots (washed, peeled, diced)

1/4 C Celery (washed, diced, same size as carrots)

1 T Chives (washed and chopped small)

1 small Red onions- you can use sweet/vidalia onions (peeled, minced)

1 dozen Eggs - i used quail eggs (hard cooked). 4 if using regular eggs.


FOR THE DRESSING:

2 C Mayonnaise (start w/ 1/2 then adjust if necessary)

1 T Honey1 1/2 T Pickle Relish

1/4 C Pineapple tidbits (drained but save about 1/2 cup of the juice)

1/2 C Cheddar cheese (diced same size as carrots)

pinch of salt and pepper

1. Boil potatoes in a salted water until cooked for 15-20 minutes or until potatoes are tender but not too soft. Let the potatoes cool.

2. Mix the salad dressing until you get the consistency you like. Taste and adjust add pineapple juice if needed. Set this aside in the refrigerator while you're prepping the rest of the ingredients.

3. Cut the vegetables in uniform size.
4. Peel potatoes and cut in cubes, bite size.
5. Cook quail eggs in boiling water for 15 minutes. Cool and peel. cut in half.

6. Mix all ingredients. Taste and adjust.

7. I served this w/ grilled mushroom burgers..  

HEALTHY POTATO SALAD FROM AROUND THE WORLD - DARING COOKS CHALLENGE FOR JUNE 2011

Before i start w/ my June challenge, i'd like to thank you all for the vote. Winning the Edible Container challenge was an honor and something i will cherish .

Now for this month's challenge, our host Jami Sorrento challenged us to come up with Healthy Potato Salad.  I'm so hyped, i made two kinds of Potato Salad. 

My first potato salad is something i made based on what i have in my pantry and refrigerator. Measurements on the ingredients are estimates so it'll all depend on the the quantity you will be making and do some adjustments.

I called my first potato salad, MEDITERRANEAN POTATO SALAD, just because of the ingredients. I love, love this salad and will be a keeper, The salad was served with grilled New York Strip Steak. 

Ingredients:
FOR THE SALAD:

1 lb. Yukon gold potatoes (cleaned)
4 varieties of olives (Kalamata stuffed with garlic, black olives stuffed with anchovies, red olives stuffed with jalapeno, green olives)*
1 T capers2 T parsley (washed and chopped)
1 small red onions (julienne)1 T roasted tomatoes (chopped)
1/3 C red bell peppers (chopped)
1 small jar of artichokes in olive oil (chopped)
1/4 lb. Bulgarian feta cheese ( crumbled)
1/4 lb hot sopressata (rolled and sliced thinly)
*The olives i used are all from the deli/olives and pickles cart. I bought 1/4 lb of each olives.

FOR THE VINAIGRETTE/DRESSING:

1/2 C White balsamic vinegar
1/2 C Olive oil
Pinch of salt and pepper

1. Boil potatoes in a salted water until cooked for 15-20 minutes or until potatoes are tender but not too soft. Let the potatoes cool.

2.  Mix and whisk well the vinaigrette dressing.

3. Peel and cut potatoes in cubes (bite size).

4. Assemble all the ingredients. Pour the vinaigrette little by little, taste as you mix the salad.Add more dressing if necessary.

5. Served the potato salad warm with grilled NY Strip Steak.



Oh yeah!!!!Flavor profile is awesome... like i said this is a keeper!!

Mediterranean Salad served with Grilled NY Strip Steak

STUFFED LAMB BURGER

Ingredients:

For the Patties:

2 lbs. ground lamb
4 oz. blue cheese ( I used Stilton)
3 T finely chopped fresh mint"
1 t salt
1 t ground black pepper

For the rolls:

4 rolls ( i used artisan soft bread and kaiser poppy seeds)
Slices of tomatoes (hamburger cut)
Slices of onions (hamburger cut)
Lettuce
Mayonnaise
Ketchup



1.  Form cheese into round depending on the size of your burger. At least the size of a cherry. Put them aside in the refrigerator.

2. Mix  all remaining ingredients.

3. Divide the lamb mixture into four portions, then divide each portions in half.

4. Flatten the portions into eight equal patties.

5. Put the round cheese in the center of four patties.

6. Then cover with the remaining patties, making sure the edges are sealed. This is to prevent the cheese to ooze out of the patties while cooking.

7. Grill or fry on medium heat for at least 6 minutes per side.

8. Assemble your burger on a bun with lettuce, onions and tomatoes.

Kaiser Poppy Seeds Rolls and Artisan Soft Rolls

Ground Lamb, Chopped mint leaves, salt and ground black pepper

Stilton Cheese -  Made in England, it's firmer and milder than Roquefort or Gorgonzola.

Yummy!!!!

GINATAANG BILO- BILO /PINALTOK (GLUTINOUS RICE BALLS WITH COCONUT MILK)- MAY KULINARYA THEME

Better late than never;) Sefie and Connie chose Flores de Mayo for the Kulinarya Cooking Club theme for May. Flores de Mayo (Flowers of May) is one of so many events i look forward to. Pls. click http://en.wikipedia.org/wiki/Flores_de_Mayo for a better idea on what this means.

To me, May also means a collage of colors. Not only because of the beautiful flowers, the Procession in honor of  The Virgin Mary,  but because of  the fiesta celebrations, Santa Cruzan and the food!

This is why i opted for Bilo-Bilo because of the colors and a popular snack served during fiestas;) 

Ingredients:

1 pack glutinous rice flour
½ cup water (for the dough) and more if necessary
1 cup water to be mixed with the coconut milk
2 cups sugar
2 cans coconut milk
1 cup tapioca pearls
1 can jackfruit (langka), cut into strips
1.  Mix glutinous rice flour and water into dough. Add more water if needed. Shape into balls depending on what size you want your bilo bilo to be. I prefer a size of an olive. These will expand as they get cooked. I use only half of what was made and freeze the rest of the dough for future use.* (I'D LIKE TO MAKE THEM ALL AT ONCE TO SAVE SOME TIME FOR NEXT BILO BILO)

 2. In a large pot, bring 1 can coconut milk, 1 cup water, 2 cups sugar, and tapioca pearls to a boil. Tapioca pearls are cooked when they turn transparent in color, and  rice balls.are soft and chewy.

3. Add remaining coconut milk and jackfruit when tapioca pearls and rice balls are cooked. At this point taste and adjust the sugar. Boil for 5 more minutes.

4. Serve hot.

Make dough balls, a size of an olive.

.

Use the colored tapioca pearls.

Colorful Tapioca Pearls

Bring the glutinous rice balls, tapioca pearls, sugar, coconut milk and water to a boil until tapioca pearls and glutinous rice balls are cooked.

Add more coconut milk, jack fruit. Taste and adjust sugar and the coconut milk.

        How to freeze the dough balls. Arrange them on a sheet pan like you would a cookie dough and put in the freezer uncovered for few minutes or until it hardens. Then transfer in a freezer bag. Freeze for future use.