Malaysian Chicken Soup

(adapted from the Slow Cook Book)

3 lb. free range chicken
1 onion, quartered
2” piece of ginger, peeled sand sliced
6 cloves of garlic, crushed
Soy sauce, to taste
Fish sauce, to taste
Noodles (fresh, if available)
Scallions, sliced
Mushrooms, sliced
Greens, cut into small pieces (I use chard, bok choy)

Put the chicken in upside down in the slow cooker. Add onion, ginger, garlic, and season
with salt and pepper. Pour enough water to cover chicken. Cook on low 6-8 hours (high
3-4 hours).

Remove chicken and let cool. Strain the remaining stock. Discard skin and bones, and
add chicken back to stock. Reheat, adding in soy and fish sauce to taste.
If your noodles are not fresh, cook and drain them. Toss in the veggies to cook in the
soup for about 5 minutes. Toss in the noodles to warm, then serve.

Butternut Squash and Coconut Soup with Shrimp

The red curry and coconut milk turn the standard butternut squash soup into something divine.  Adding shrimp makes this nice one pot meal.
 

Ingredients

2 teaspoons canola oil
1 small yellow onion, chopped
1 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1 teaspoon red curry paste, more to taste
2 teaspoons light brown sugar
1/2 teaspoon sea salt
1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups
2 cups low-sodium gluten-free chicken broth
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
1/4 cup shredded coconut, toasted (optional)
Lime wedges

Method

Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes.

Stir in shrimp and simmer just until cooked through, about 2 minutes. Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.

Roasted Fennel and Red Onion Salmon

Love this recipe from Real Simple.  All the prep can be done while the oven is preheating.  So easy and yummy!

Ingredients

• 2 small fennel bulbs, cut into 1/2-inch wedges
• 1 large red onion, cut into 1/2-inch wedges
• 6 cloves garlic, smashed
• 1 cup cherry or grape tomatoes
• 1/2 bunch fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons extra-virgin olive oil
• 4 6-ounce salmon fillets, skinned
• 1 lemon, halved
• about 3 cups cooked rice (optional)

Directions

1. Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the oil. Roast for 20 minutes.
2. Move the vegetables to the sides of the pan; place the salmon in the center. Squeeze the lemon halves over the salmon. Sprinkle with the remaining salt and pepper.
3. Return the salmon to oven and roast until it is the same color throughout and flakes easily, 10 to 12 minutes. Serve with the rice, if desired.

French Green Bean Salad

Here's a simple summer salad based on this recipe from Chow: http://www.chow.com/recipes/29682-french-green-bean-salad

The original recipe seemed a bit over seasoned, so this is a milder version.  As a bonus, I eliminated the chopping by using a food processor.

INGREDIENTS

• 2 tablespoons shallot (from 1/2 of a small shallot)
• 2 tablespoons white wine vinegar
• 1 medium garlic clove
• 1 pound haricots verts
• 3/4 tablespoon dijon mustard
• 1/4 teaspoon kosher salt, plus more as needed
• 1/8 teaspoon freshly ground black pepper, plus more as needed
• 1/4 cup extra-virgin olive oil
• 1-1/2 tablespoons capers, drained

INSTRUCTIONS

1. Blend the shallot, vinegar, and garlic in a food processor and let sit for 15 minutes. Meanwhile, bring a large saucepan of heavily salted water to a boil over high heat. Also, prepare the beans by cutting the stem end off of each, leaving the wispy tail on.
2. When the shallot mixture is ready, add the mustard, capers and measured salt and pepper and blend until combined. Pulsing processor, add the oil in a slow, steady stream. Taste and season with additional salt and pepper as needed; set aside.
3. When the water has reached a boil, add the trimmed beans and cook until crisp-tender, about 3 to 4 minutes (4-8 for regular green beans). Drain well in a colander and immediately add to the dressing. Using tongs, toss until well coated, then transfer to a serving dish.  Serve warm or at room temperature.

Blueberry Muffins

We saw these on America's Test Kitchen and were drooling.

For Jam:
1 c blueberries (fresh or frozen)
1 t sugar

For Topping:
1/3 c sugar
1-1/2 t lemon zest

For Muffins:
2-1/2 c AP flour
2-1/2 t baking powder
1 t salt
2 eggs
1-1/8 c sugar
4 T melted butter (room temp)
4 T vegetable oil
1-1/2 t vanilla
1 c buttermilk
1 c fresh blueberries


1. Heat sugar and blueberries in a saucepan until a jam consistency.  Set aside to cool.
2. Mix flour, baking powder and salt
3. Mix eggs and sugar, then add butter, oil, vanilla and buttermilk
4. Add blueberries to wet ingredients and fold in dry ingredients
5. Add batter to muffin pan
6. Add 1 t jam to middle of each muffin and swirl into batter
7. Mix sugar and lemon zest topping and sprinkle over batter
8. Bake at 425F for ~18 mins.

Grilled Lemongrass Pork (Thit Heo Nuong Xa)

We are big fans of pork shoulder.  Yummy, fatty pork shoulder.  We have used a marinade from Uwajimaya in the past, but decided to make our own this time with fresh lemongrass.  This is just as good.

Adapted from: http://www.vietworldkitchen.com/blog/2009/04/vietnamese-restaurantstyle-grilled-lemongrass-pork-thit-heo-nuong-xa.html

1 pound boneless pork shoulder steak, about 1/2 inch thick

Marinade:
2 tablespoons brown sugar
1 tablespoon chopped garlic
1 tablespoon chopped shallot or yellow onion
1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 1/2 teaspoon dark (black) soy sauce
1 1/2 tablespoon fish sauce
1 tablespoon oil

1. Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.

2. Mix marinade ingredients in a food processor. Aim for a relatively smooth texture. The marinade will be chocolate brown. 

3. Mix pork and marinade in a zip lock bag. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.

4. Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.

Chicken, Mushroom and Leek Fricassée

Here's an easy weeknight meal that reminds you how delicious a simple creamy wine sauce can be.


Adapted from Epicurious.  The original recipe calls for only 1 leek. http://www.epicurious.com/recipes/food/views/Chicken-Mushroom-and-Leek-Fricassee-103509#ixzz1LDlDsSNH

• 2 large skinless boneless chicken breast halves, cut into 1-inch pieces
• 1 1/2 tablespoons butter
• 8 ounces mushrooms, sliced
• 2 leeks (white and pale green parts only), thinly sliced
• 2 teaspoons chopped fresh tarragon or 1 teaspoon dried
• 1/3 cup dry white wine
• 1/3 cup whipping cream

Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.