GREEN GAZPACHO (POSTED FOR ZWT II)
Occasionally you stumble across the most amazing things when you're not even looking for them. I was looking for a Canadian dish for ZWT II, tripped over a bump called "The New Enchanted Broccoli Forest" cookbook by Mollie Katzen & fell face-down in a bowl of this soup. I gotta tell ya ... this looks so good to me, is 1 of the easiest recipes I've ever found, is definitely in the basement of the "evil calorie house" & has my much cherished Tex-Mex thing goin on too! I can hardly wait to try this! ... Per the recipe, "Showcase those underipe tomatoes in this delicious & gloriously colored Mexican variation on a Spanish theme. If you can't find green tomatoes, use the least ripe ones available." (Stated time does not include chilling time)
Provided by twissis
Categories Vegetable
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Combine all ingredients in a lrg bowl & stir well to get a good distributional mix.
- Purée the mixture in a blender or food proc till reasonably smooth (doesn't have to be perfect).
- Transfer to a container w/a lid & chill till very cold (Keeps well for dys if tightly covered & refrigerated).
- Serve plain or topped w/a tortilla chips garnish. (NOTES: Lime slices would also be very nice visually as an opt garnish.).
Nutrition Facts : Calories 160.9, Fat 11.2, SaturatedFat 1.6, Sodium 601.9, Carbohydrate 16.3, Fiber 5.4, Sugar 7.7, Protein 3.1
SZECHUAN CHICKEN WITH CASHEW NUTS
Typically Chinese in origin, this dish has also been served as Thai and Singaporean fare in a lot of restaurants worldwide. A lot or recipes online produce a pale-looking and bland finished product. This recipe is restaurant-grade. The secret is the hoisin sauce, which adds seasoning and a certain degree of sweetness to the dish. There are two different varieties of chili peppers used- the traditional hot pepper, which introduces the spicy Schezuan character of the dish, and the long, dried, semi-spicy, semi-sweet pepper (sorry about the description, but do not confuse this with green pepper), which adds spice and some sweetness. The chicken is fried with the skin to add flavor, and is cooked independently . This retains the crunchiness of the chicken pieces even after cooking.
Provided by mfores1
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Dice the chicken breast into ½ inch pieces, dip each piece in egg white, then in cornstarch mixed with a pinch of salt. Fry the chicken pieces in a wok with heated oil until golden brown. Drain the fried pieces of chicken and set aside.
- Fry the cashew nuts in moderately-hot oil until lightly brown and crunchy. Canned or packed cashew nuts will do.
- Slice the long dried peppers into small circumferential pieces, and chop the hot red peppers into finer pieces.
- In a separate small bowl, mix the soy sauce, salt, sugar, vinegar, and sesame oil.
- Heat 4 tablespoons of oil in a wok, add the chopped garlic, all of the sliced red peppers, the spring onions. ~Stir fry for 3 minutes.
- Add the chicken and the cashew nuts.
- Pour the contents of the small bowl containing the mixed sauce - soy sauce, sesame oil, etc. (step number 4). Add the rice wine.
- Add 3 tablespoons of the Hoisin sauce, and stir fry over high heat for another 2 minutes, then serve.
ITALIAN LAMB SHANKS (ZWT II)
Betty Crocker - 1 of life's little historical cooking pleasures we seem to have left behind now that the internet is but a keystroke away. I laid down to take a nap w/a 20 yr-old BC paperback in hand & went sound asleep. I awoke still holding the book & the pgs were turned to this recipe. Seemed like a ZWT II sign to me & I confess to updating a bit to better reflect modern cooking methods. Not a modern recipe for lamb, but I was having a nostalgic moment (Time to marinate is not included).
Provided by twissis
Categories Lamb/Sheep
Time 2h30m
Yield 4 Shanks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim lamb shanks of any excess fat. Place shanks in a sturdy plastic bag lrg enough to hold all 4 shanks & pour the Italian salad dressing over them. Refrigerate at least 5 hrs, occ rearranging the meat & marinade to get complete & equal coverage.
- Remove lamb & reserve the marinade.
- Mix 1/2 cup cheese, flour, parsley flakes, salt & onion salt. Coat lamb w/the cheese mixture & reserve any that remains.
- Heat shortening in 12-inch skillet or dutch oven til melted. Cook lamb in hot shortening (turning occ) till browned on all sides. Drain all hot shortening from skillet (See Note).
- Sprinkle any remaining cheese mixture over the lamb. Add reserved marinade to the pan & enough water for a slow simmer.
- Bring the liquid to a boil, cover pan & reduce heat to simmer.
- Cook till tender (about 2 1/2 hrs), turning occ & adding water to pan as needed. Serve w/additional grated Parmesan cheese on the side.
- NOTE: While the recipe calls for the use of shortening, we all know it's rarely used now. Feel free to sub your oil of choice.
Nutrition Facts : Calories 1169.9, Fat 79.7, SaturatedFat 26.4, Cholesterol 317, Sodium 1676.2, Carbohydrate 12.8, Fiber 0.3, Sugar 5, Protein 95.7
SZECHUAN LAMB WITH PEPPERS AND SPINACH
. . . or Sichuan, or Szechwan. However you choose to spell it, this colorful and nicely spiced dish comes together quickly with a bit of preparation beforehand. Served with steamed rice, you have an entire meal. Feel free to up the quantity of red pepper flakes if you so choose! Preparation time DOES NOT include marination time for the lamb, so plan in advance. Cooking time is active (stir-fry).
Provided by FlemishMinx
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice the lamb across the grain into strips 1/2 inch thick.
- In a medium bowl or resealable plastic bag, mix 2 tsp soy sauce, all of the hoisin sauce, 2 of the minced garlic cloves, and 1/4 tsp of the red pepper flakes; add lamb and marinate in the refrigerator for 2 hours.
- During this time, thaw the spinach and allow to come to room temperature; press out as much moisture as possible.
- Heat a wok over high heat and add 1 tsp of the oil; when the oil is hot, add the lamb and stir-fry until the pink color is gone, about 2-3 minutes.
- Remove the lamb to a plate and set aside.
- Add the remaining 2 tsp oil to the wok and when warm stir in ginger, remaining garlic and pepper flakes.
- Cook, stirring constantly, until fragrant, about 1 minute.
- Stir in the pepper and scallion strips and remaining 2 tsp soy sauce; reduce heat slightly and stir-fry for one minute.
- Add 1 TBS water and stir-fry for 1 minute more.
- Stir in the spinach and mix well with other ingredients.
- Add the cornstarch to the chicken broth, mixing well, then add this to the wok, along with the lamb and any juices that have collected on the plate.
- Cook, stirring frequently (or it will stick!) until the lamb and spinach is heated through and the juices are thickened, about 1 minute.
- Serve immediately.
Nutrition Facts : Calories 278.5, Fat 15.8, SaturatedFat 6.3, Cholesterol 56.2, Sodium 575.2, Carbohydrate 14.4, Fiber 4.4, Sugar 5.8, Protein 21.5
SZECHWAN LAMB W/NUTS (ZWT II)
This recipe is being posted for ZWT II & my source is asianonlinerecipes.com. The name says it all, but once again the word lamb convinced me to choose this recipe. (Stated time does not include time for meat to marinate)
Provided by twissis
Categories Lamb/Sheep
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Wash meat, pat dry & cut into 2cm cubes.
- Combine ingredients for marinade, mix w/meat & marinate for 15-20 minutes.
- Heat 2 tablespoons oil in a non-stick pan, add nuts for garnish & fry till golden brown. Drain & set aside.
- Add red chilies to pan & fry till dark. Lower heat, add garlic & fry for 1 minute.
- Sprinkle in chili powder & sesame oil.
- Add meat & fry over medium heat till oil bubbles on the surface.
- Pour in stock & cook for 2-3 minutes.
- Mix cornflour with 1/2 cup water, lower heat & add to meat. Mix well, bring to boil & cook for 1 minute more, stirring cont.
- Garnish w/spring onions & reserved fried nuts & serve w/noodles.
Nutrition Facts : Calories 671, Fat 53, SaturatedFat 15.2, Cholesterol 93.6, Sodium 1319.3, Carbohydrate 16.9, Fiber 2.8, Sugar 6, Protein 29.1
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